Burns, Cuts, and Fires
What do you do if you burn yourself in kitchen?
Hold it under cool running water. Tell Ms. Armstrong
How long should I wash my hands for?
At least 20 seconds
What is cross contamination?
The transfer of pathogens or bacteria from one food or surface to another.
T/F: The longer I keep something the higher the chance of bacteria growing
True
What is the last thing I should do when cleaning up my kitchen during a lab?
Sanitize the surfaces
What should you do if you cut yourself in the kitchen?
Rinse it with water, apply pressure, get a bandaid
Tell Ms. Armstrong
What is sanitizing?
Using a cleaning solution to kill pathogens to a safe level on a surface
What could be one consequence or outcome of cross contamination?
It can make people sick, or cause foodborne illness outbreaks
Bacteria grows especially ____ in the very middle of the temperature danger zone
fast
Which foodborne illness is usually associated with raw or undercooked poultry products?
Salmonella
What is one way to prevent cuts while preparing food?
1. Use knives for their proper purpose
2. Never run with a knife
3. Pass knives safely
4. Don't place knives in soapy water
What are the three kinds of food hazards?
Physical, Chemical, Biological
What are some foods that we should be cautious with?
raw meats, eggs, fresh produce, prepared foods
Where should frozen foods be thawed at?
the fridge, or cold water, or the microwave
Which foodborne illness is commonly connected to raw and undercooked beef products?
E. coli
How do you put out a grease fire in the kitchen?
Cover with a lid, use baking soda, use a fire extinguisher
How long can I safely let meat sit out at room temperature?
Name two specific ways to prevent cross contamination:
Wash hands often
Use separate cutting boards
Clean the area and your utensils
Take care while cooking with raw meats or eggs
what is the ¨danger zone¨
the temperature range in which food-borne bacteria can grow
41-135
What are the core four principles of sanitation?
Cook
Clean
Chill
Separate
What is one item should you keep in/near your kitchen in case of emergencies
fire extinguisher, first aid kit, fire blanket
Listeria bacteria would be an example of which type of hazard?
Biological
What are spread through cross contamination?
pathogens, bacteria, or micro organisms
What does FAT-TOM stand for and what does it mean?
These are the conditions bacteria needs to grow
Which foodborne illness accounts for nearly 50% of all outbreaks?
Norovirus