Show:
Food-borne illness
Sanitation
Safety
Hazards
first aid
100
What is cross-contamination
when bacteria from one food gets onto another food
100
What is sanitizing?
to remove harmful bacteria
100
How should you carry a knife?
with the blade pointing downward towards the floor
100
What are four hazard categories in the kitchen?
fires, poisoning, electrical shock, falls, cuts
100

What is the proper way to treat a burn?

run it under cool water or use a damp cool cloth

200

What are three signs of food poisioning?

vomiting, diarrhea, nausea, fever, dehydration

200
How long should you wash your hands?
15-20 seconds
200

What items are safe to put in the microwave?

glass, microwave safe bowls

200
What should you use to wipe up spills in the kitchen?
a paper towel
200
What is the Heimlich maneuver?
first aid for a person that is choking
300
What is pasteurization?
the process of heating a food sufficiently to remove harmful bacteria
300

What order do you wash your hands?

Turn on warm water, rinse hands, apply soap, scrub for 20 seconds, grab clean paper towel, turn off faucet, throw towel away.

300
What is the temperature danger zone?
40-140 degrees farenheit
300
What should you use to reach high in the kitchen?
step stool
300
What is Cardiopulminary Recussitation
first aid for a person with no pulse or breathing
400
What are four microorganisms that cause food-borne illnesses?
parasites, bacteria, fungi, and viruses
400

What is the proper ratio for a sanitizing solution?

1/3 to 2/3 water

400
What is a conductor?
something that transfers heat and electricity
400

If a pan catches on fire, what should you do?

put the lid on it, pour baking soda

400
What is the proper way to treat a fall victim?
do not move them and call for help
500

What is the definition of something that is perishable?

that spoils quickly

500
what should you wear on your hand if you have a cut?
a glove
500

What do you use to pick up broken glass?

broom and dustpan, a damp paper towel

500

What is the number for the poison control center?

800-222-1222

500
Why should you not wear a bandaid in the kitchen?
bandaids could fall off into the food