Don't be a hazard!
The three types of hazards in a kitchen are
Physical, Chemical, Biological
Getting sick from food is a ______ hazard, also known as "food borne illness" or "food poisoning."
biological
What is the number one way to prevent cross contamination or foodborne illness (food poisoning)
proper hand washing
You should always do what with your fruits and vegetables when you get home?
wash them!
What is the best way to pick up small pieces of glass
with a damp / wet paper towel
What happens to bacteria in the Danger Zone
bacteria multiply rapidly
The best and safest way to thaw food is where
fridge
Why is Seafood more likely to get you sick?
Due to the bacteria present in the water (their environment)
What is the proper hand washing time?
15-20 seconds (birthday song)
Bacteria multiplies every ____ to ____ minutes
every 4-20 minutes
What can you do to avoid cross contamination in the kitchen?
separate boards, towels, wash hands, clean knives or equipment
The main sources of a burn in the kitchen is
Hot pans, hot food, hot equipment
Why should you never base foods off the color to determine if they are done?
The color of cooked meat, poultry, or other foods is not a sure sign of it being done. Use a thermometer!
What are Ms. Majacks cats names
Every student must wear this during a food lab
Apron
What is the Danger Zone temperature range
41-135
What are 3 ways to extinguish a grease fire?
smother in baking soda, remove from heat, cover with tight lid.
What is pasturization?
A process that involves high heat to kill pathogenic bacteria.
Explain why a grease fire gets bigger when you add water
H20 = more oxygen for the fire
The best place to see when our next lab is
Schoology
What do you need to cook foods to KILL the bacteria
165 degrees
What should your fridge temperature be between
33-40 degrees
How does produce used in salads become contaminated?
from irrigation (watering), Contaminated fertilizers, poor hygiene of workers
If you spill or break something during lab what should you do
Tell Ms. Majack and help her clean it up!
Who are the four groups of people who are called "highly suseptible populations" also known as people more likely to get sick?