Cuts, Burns, and Shocks
How should you plug in an electrical appliance with a removable cord?
Plug into the appliance THEN the wall
Name a physical and biological contaminant
Bio- fungi (mold), bacteria, viruses, etc
Physical- broken glass, metal pieces, band-aids
What is a handwashing sink used for?
ONLY handwashing
How far off the ground does food, equipment, and utensils have to be stored?
Are sharp knives or dull knives safer?
Sharp
Where do you store towels for cleaning up food spills?
In a sanitizer solution
How often do you need to change gloves?
Every time you switch tasks
How do you store utensils?
Where should you place a dirty knife that needs cleaned?
Next to the sink
What can you never do with gloves?
Wash, rinse, or reuse
What is the first step when washing dishes?
Scraping off food
How do you put out a kitchen fire?
Smother it, fire extinguisher, salt, baking soda
Name four times you may need to wash your hands.
•After using the restroom
•After coughing or sneezing
•Before & after handling raw meat, poultry, or eggs
•Before putting on gloves
•After touching clothing or aprons
•After handling money
•After handling garbage or trash
•After handling dirty equipment/utensils
•Before, during AND after food preparation
What is the only piece of jewelry you are allowed to wear in a kitchen?
A plain wedding band
Where should you NOT clean garbage containers?
In or near food prep areas
How do you carry a knife in the kitchen?
Down by your side
Name the steps for Handwashing
◦Wet hands and fore-arms with warm/hot water.
◦Apply soap
◦Scrub hands and arms for at least 15 seconds
◦Rinse hands and arms
◦Use an antiseptic (hand sanitizer) after washing
hands
Wait for the antiseptic to dry before touching food
or equipment, and before putting on gloves
What are three things you need to wear for a foods lab?
How hot does a dishwashing sink need to be to sanitize dishes? How long do the dishes have to stay in there?
171 degrees Fahrenheit or more
30 seconds.