Show:
Kitchen Safety
Kitchen Sanitation
Hazards
Temperatures
Foodborne Illness
100

What you do if you find a frayed cord.

What is tell instructor to get fixed or replace. DO NOT use

100

How should you wash dishes?

What is in hot soapy water, rinse, dry, and put away?

100

You should wipe us spills when?

What is immediately?

100
Bacteria grows fastest under these temperatures
What is 41-135 F for food service
100
Can be caused from contaminated water
What is Norwalk Virus
200

TCS stands for this.

What is time and temperature control for safety?

200

Items in lab we need to keep sanitary

What are appliances, pots, pans, countertops, sinks etc.

200
The type of materials you need to keep away from heat sources.
What is flammable?
200
The temperature to cook ground meats at to be safe to use
What is 160F?
200
Where should up buy food from to prevent Food Borne Illnesses
What is reputable supplier/ authorized supplier? (Not from a person without an inspection etc.)
300

The amount of time you need to wash your hands

What is 20 seconds?

300

Water cannot penetrate through these types of materials

What is nonporous

300
How you safely remove broken glass.
What is sweep it up?
300
The temperature to cook Poultry at to be safe to use in food service?
What is 165F?
300
The 4 most common Foodborne Illness.
What is E.coli, Campylobacter, Salmonella, and Norwalk Virus.
400

This Foodborne Illness is associated most commonly with chicken/poultry.

What is Salmonella?

400

One way food storage areas can keep food safe from pests.

What is keep food off the floor, keep food covered, etc.

400
If your friend is choking you can help them using this.
What is heimlich maneuver or abdominal thrust?
400
The temperature Cold Foods should be held at? (food service)
What is 41F?
400
The most effective way to prevent the spread of foodborne illness
What is wash your hands properly.
500

This agency developed the 5 key recommendations for food safety.

What is USDA-Department of Agriculture?

500

If an appliance has a crack this sanitation hazard can happen.

What is it can capture food and grow bacteria (contaminated food)?

500
When someone falls when do you move them
What is you don't, wait for a professional?
500
The temperature Hot foods need to be held at? (food service)
What is 135F?
500
The 2 Foodborne illnesses that are not as common.
What is Hepatitis A and Botulism