Steps to Safety
What are the 4 steps to food safety?
Clean, Separate, Cook, Chill
What is the Danger Zone?
The temperature zone where food is unsafe
What CAN we put on fires in the kitchen?
Baking Soda and a damp towel
What is the process of washing dishes?
Wash, Rinse, Dry, Put Away
What are five symptoms of foodborne illness?
Diarrhea, Nausea, Vomiting, Blood in Stool, Fever, Stomach Cramps
What is it called when you use the same knife and cutting board to cut raw chicken and lettuce?
Cross Contamination
What is the 2 hour rule?
Foods must be refrigerated within 2 hours of sitting out
What should you do if you burn yourself?
Run it under cool water
What is the process of cleaning your kitchen after a lab (3 steps)?
Wipe down, Sanitize, Sweep
What are the four groups of people who are most at risk of foodborne illness?
Young Children, Elderly, Pregnant Women, Immuno-Compromised
What food item should be on the bottom of the fridge?
Meats
What is the temperature range for the Danger Zone?
40-140
How can you avoid cuts in the kitchen?
Cutting away from yourself, using the claw when cutting, and holding the knife properly
What should you do as you are entering the kitchen?
Make sure hair is back and washing your hands
Food that is contaminated with E.Coli will:
Look and Smell Normal
Why do we check the internal temperatures of foods?
To make sure they are safe to eat and are out of the danger zone
Cooking temperature of Chicken.
165
What should we do when there is a spill in the kitchen?
Clean it up so nobody slips.
What are the conditions for handwashing?
Warm, soapy water for at least 20 seconds.
What bacteria does raw/undercooked poultry contain?
Salmonella
Clean: What is the order for cleaning in the kitchen?
Wipe, Dry, Towels in the Wash, Sanitize, Sweep
Cooking temperature of Beef.
160
How can we prevent electrical fires/electrocution in the kitchen?
Keep cords away from water and make sure equipment is unplugged after use.
Why do we sanitize the kitchens?
To kill the germs/bacteria as just wiping and sweeping don't kill them.
What are the conditions needed for an illness to be considered a foodborne illness outbreak?
2 or more people with the same symptoms after eating at the same place and getting the same/similar food.