Basic Kitchen Safety 101
Single-use gloves should always be worn when handling ________________ food.
Ready-to-eat food
Use these to put in or take food out of the oven.
(Dry) oven mitts/ Pot holders
What should you do with the cutting boards between cutting different types of food?
Clean & sanitize them or use a different one
What is the correct temperature of the water when hand washing?
85 degrees
How should you carry knives in the kitchen?
With the blade pointing downward.
How should you cut food when using a knife?
Away from yourself.
Don't use this on a grease fire ever.
water
All opened food inside the refrigerator should be _________ to help prevent spoilage.
A label
Items such a as fake fingernails or eyelashes may fall into food and become ________________.
Physical Hazards
Why should you clean as you go?
To prevent accidents and bacteria
These are 2 acceptable methods of hair restraints to be worn by foodhandlers.
1) Hairnets
2) Beard guards
What direction should you turn pot handles when cooking?
Inward, not sticking over the stove where it can be knocked over.
Where should cleaning chemicals be stored when not in use in the kitchen?
Under the sink or high enough children can't reach them.
This material can never go in a microwave.
metal
Which is more dangerous a sharp knife or a dull knife?
Dull knife
This is the only acceptable piece of jewelry that may be worn inside the kitchen.
Plain band wedding ring
Should you put knives in soapy water? Why or why no?
No - Someone could get cut
What should you do if a knife falls?
Step back and let it fall (don't catch it)
These groups of people are considered "High-Risk" for foodborne illness.
1) Elderly
2) Small children
3) Pregnant women
4) People with weakened immune systems
What are 4 instances when foodhandlers must change gloves?
1) when handling ready-to-eat food
2) when beginning a new task
3) when they become ripped or torn
4)when worn for 4 hours
5) after handling raw meat
Chicken breasts must be cooked to this internal cooking temperature.
165 degrees F
These 2 things must occur before a person who has been EXCLUDED from work return?
1) After at least 24 hours of no symptoms
2) Written release from a doctor
Foodhandlers may contaminate food if they do these things (4)
1) scratching scalp
2) coughing or sneezing
3) wearing dirty clothes/aprons
4) touching hair/body
5) touching raw meat and then ready-to-eat food
What are 3 instances in which a foodhandler should be RESTRICTED from working with food?
1) infected wounds or boils
2) sore throat with fever
3) sneezing, coughing or runny nose
These symptoms (4) EXCLUDE a foodhandler from working with food.
Nausea, vomiting, diarrhea, jaundice, or any foodborne illness