Show:
Food-borne illness
Sanitation
Safety
Hazards
Identification
100
What is cross-contamination
when bacteria from one food gets onto another food
100
What is sanitizing?
to remove harmful bacteria
100

When cutting you should always cut __________ from your body.

Away

100

When cooking, which way should the pot handles face?

Inward

100

100

Lifting the pot lid towards herself 

200

What are three signs of food poisoning?

vomiting, dirrahea, nausea, upset stomach, or  fever 

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

What 4 items are NOT safe to put in the microwave?

Some types of plastic, Styrofoam, metal, and foil

200
What should you use to wipe up spills in the kitchen?
a paper towel
200

200

Spraying when food is out

300

What are the two ways someone may get food poisoning?

Naturally present bacteria and improper handling of food

300

What should you do after touching raw meat?

Wash your hands and serfaces 

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

300

Climbing on the counter

400

Foodborne illness can be worse in which age groups?

Elderly people and Infants 

400

What shelf should raw meat go in the fridge 

The bottom shelf 

400

What are the steps in the P.A.S.S method 

Pull 

Aim

Squezze 

Sweep

400
If a pan catches on fire, what should you do?
put the lid on it
400

400

running with a knife or walking with the blade pointing up

500

What are the risky foods for food borne illnesses 

Raw meats

Poultry and eggs 

Raw fruits and Vagetables stored in unsaniatry conditions 

500

Where is the cleaning spray kept in the Kitchen lab

Under the sink

500
What do you use to pick up broken glass?
a damp paper towel
500
What do you do in case of a grease fire 

Baking SODA or Fire extunigushier 

500

500

taking the pan out of the oven without an oven mitt, standing in front of the oven door