Kitchen Safety
Food Safety
CSCC
In the Kitchen
Vocabulary
100
Burns/fires, cuts, falls, electrocution, and contamination
What are the 5 common dangers in the kitchen
100
Food
Acidity
Temperature
Time
Oxygen
Moisture
what is FATTOM
100
How many steps in CORRECTLY washing you hands in class?
what is 6
100
Dawn Detergent (soap) is used in what 2 ways?
what is green clean bucket & washing sink for dishes
100
free of grease, grime, and dirt
what is CLEAN
200
keeping detergent, quat, and green/red buckets stored away from food is to avoid what?
what is chemical contamination
200
mold found on a loaf of bread is an example of
what is Biological Contamination
200
spreading harmful substances like bacteria, mold, microorganisms that can cause illness
what is cross contamination
200
The chemical sanitizer used in the red bucket and last sanitizing sink for dishes is...
what ais Quat
200
Use of chemical to get rid of pathogens is
what ais sanitize
300
Using a food probe thermometer to check this...
what is internal temperatures of meat
300
Tommy used the same scoop to get all his ingredients then got some peanut butter in the oatmeal container. Jen is allergic to peanuts. This is an example of...
what is cross contact
300
Safe minimum internal temperature of chicken or other poulrty
what is 165 *F
300
Temperature of water for washing hands and dishes is...
what is 110*F
300
Biological hazards that cause illness or harm to humans
what is Pathogen
400
Keep water away from equipment and unplug by pulling the plug, not the cord is to...
what is prevent electrocution
400
41 *F - 135*F
what is the Temperature Danger Zone
400
purpose of using a refrigerator and freezer is to preserve this kind of food
what is perishable or TCS
400
If storing raw chicken, ground beef, and porkchops in the fridge, which should be on the bottom of the shelf AND why?
what is chicken, because it has the highest internal cooking temperature.
400
different meats and eggs have to be cooked and held to a certain temperature.
what is HOT HOLDING
500
4 ways to 100% avoid kitchen injury & illness
what are knowledge, follow procedures, caution, consistency
500
TCS Foods stands for...
what is time and temperature control for safety
500
4 steps in preventing food contamination and keeping food safety
what is Clean& Sanitize, Separate, Cook, Chill (CSCC)
500
When using these test strips for the Quat solution, what PPM concentration 
do we want?
what is 200 PPM
500
An environment free of pathogens and a safe work area
what is SANITATION