Food- borne illness
What is it called when one food gets onto another food
What is cross- contamination
Wash your _____ when you begin food prep
What is Hands
How should you carry a knife?
What is with the blade pointing downward towards the floor
Always chop or dice on a __________
What is cutting board
What is the proper way to treat a burn?
What is run it under cold water.
When cooling food, the temperature of the food must reach ________ within 2 hours
What is 70 degrees
Do this to remove harmful bacteria
What is sanitizing
Wet potholders will keep the heat from burning your fingers
What is FALSE
Name 3 common accidents that happen in a kitchen
What is cutting yourself, slipping on spills and wet floors, and burning yourself
first aid for a person that is choking
What is the Heimlich maneuver?
This is the temperature should food be reheated to
What is an internal temperature of 165 degrees
This is the proper way to wash your hands
What is warm water, soap, rub together for at least 20 seconds dry with a paper towel
When cutting, always cut away from yourself and use a cut glove
What is True
This is the type of shoe worn in kitchens
What is non slip closed toe shoes
What is the proper way to treat a fall victim?.
What is do not move them and call for help
This is found in raw poultry, eggs, and dairy
What is salmonella
This should be pulled back and off shoulders
What is hair
How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?
What is for 7 days if the food has been maintained below 41* the entire time
What should you use to reach high in the kitchen?
What is a step stool
This is what you should do for treating cuts
What is apply pressure, rinse with water, apply antibiotic ointment and cover the wound
Which of these would Not prevent the spread of salmonella
1. sanitized work surface
2. temperature control
3. being immunized
4. avoiding cross contamination
What is being immunized
Proper method for hand washing dirty dishes.
What is pre- scrape wash, rinse, sanitize and AIR dry
Wipe up spills ___________
What is immediately
This is one of the riskiest steps in food preparation.
What is getting food out of the danger zone ( proper and rapid cooling)
True or false these are symptoms of an allergic reaction
difficulty breathing, tightness in the throat, swollen lips and tongue, dizziness, abdominal pain, nausea and vomiting
What is true