Food-borne illness
True or False: You should promptly refrigerate leftovers in clean, covered containers.
True
How should food handlers keep their nails?
Short and unpolished
True or False: You should taste food that might be spoiled to see if it taste bad
How should you thaw meat?
How long should you wash your hands?
20 seconds
What is a way to prevent a steam burn?
Remove a pots lids away from your body or remove lids carefully from microwave dishes
How should you keep pan handles when cook on a stove?
Towards the center of the stove
What should you do if you get a minor cut?
Apply pressure with a paper towel and tell a teacher
What is cross-contamination
when bacteria from one food gets onto another food
True or False: It is a good idea to put knives in your dish water with other dishes to allow them to soak.
False
What should you use to reach high things in the kitchen?
step stool
How should you dress for lab?
Closed toed shoes, Hair tied back, tight fitted clothing, apron
Refrigerate perishable foods after how many hours?
Two Hours
When should hands be washed?
Before, during, and after preparing food
What should you use to put out a fire? How about a grease fire?
What are the four steps in using a fire extinguisher?
Pull the pin, Aim at the base of the fire, Squeeze the trigger, and Sweep from side to side.
What is the condition of being protected from or unlikely to cause danger, risk, or injury
Safety
Who are the people most at risk for food poisoning?
Older adults, very young children, and people with chronic illness
What are the 5 steps to handwashing?
1. Rinse your hands thoroughly under running water.
2. Apply soap
3.Wet your hands with running water as hot as you can comfortably stand.
4. Vigorously scrub hands and arms for at least 10 to 15 seconds.
5. Dry hands and arms with a single-use paper towel or a warm-air hand dryer.
The five main kitchen hazards are?
Falls, cuts, electrical shocks, burns, and poison
Why should you not wear a Band-Aid in the kitchen?
bandaids could fall off into the food