Kitchen Safety
What should you do if a knife stars to fall?
Let it fall- Never try to catch it!
What temperature should your refrigerator be kept?
40o F or lower
When should you wash your hands in the kitchen?
Before, during and after...
(After touching raw food, bathroom, etc.)
What is the difference between cleaning and sanitizing?
Cleaning removes dirt/food; sanitizing kills germs
Can you always tell if food is safe by the way it smells?
No, contaminated food does not always have a smell
Which direction should pan handles face on the stove?
Toward the center/back. Never sticking out
How long can perishable food sit out at room temperature?
No more than 2 -4 hours
What is the minimum time to wash your hands?
At least 20 seconds
What two cleaning products will create a toxic fume if mixed?
Ammonia and bleach
What is cross contamination?
When germs from one food spreads to another
What should you use to put out a grease fire?
Cover it with a lid, baking soda, or a "K" style fire extinguisher
What is the Danger Zone Temperature range?
41o to 135o F
Why is long hair tied back while cooking?
Hair can fall in food and contaminate and is a fire risk.
What is the three sink method for washing dishes?
Wash, Rinse, Sanitize
Which food is most likely to cause salmonella?
Raw poultry or eggs
Why is it dangerous to use electrical appliances with wet hands?
You can get an electrical shock!
Where should you check the internal temperature for food?
In the thickest part
What if you have a cut on your hand?
Cover it with a band aid and wear a glove
How should cleaning be done to make it easier?
Clean as you go
What temperature should poultry be cooked to?
165o F
What is the safest way to carry a sharp knife while in motion?
Hold it down at your side, blade pointing back.
What is the safest way to thaw meat?
In the refrigerator for a couple of days.
What must be done after you touch raw chicken with gloves on?
Throw the used gloves away, wash your hands, and put on new gloves.
How should you store cleaning chemicals?
Away from food and children, and in labeled containers.
Who are the most at risk to food born illnesses?
YOPI's
Young, Old, Pregnant, Immune deficient