Show:
P.P.E.
Fire Safety
First Aid
Food Safety
Random Kitchen Facts
100
This is what P.P.E. stands for.
What is Personal Protection Equipment?
100
This is the first thing you should do when you notice a fire.
What is yell "Fire"?
100
True or False: It hurts less to get cut by a dull knife than a sharp one.
What is FALSE, a dull knife can actually cause tearing of the flesh as opposed to a clean cut, which hurts more!
100
This group of people/organization is responsible for food safety in Canada.
What is the government?
100
It is the material that most liquid measuring cups are made of.
What is glass or clear plastic?
200
Is one example of Personal Protection Equipment in the classroom.
What is hair net, hat, apron, non-skid shoes, closed toe shoes, gloves, etc?
200
It is the location of the fire extinguisher in the classroom
Where is by the washing sink?
200
This is the first step in administering first aid to a minor cut (after putting on gloves).
What is clean the cut out with COLD, soapy water?
200
This is the number of improper food handling practices.
What is ten?
200
This is the first step in cleaning the meat slicer.
What is turn off and/or unplug the appliance?
300
No matter what the Personal Protection Equipment, it must be this in order to be used in the classroom.
What is CLEAN?
300
This is used to put out a grease fire.
What is baking soda or salt?
300
This is the name of the "move" that is used to dislodge food from a choking person's airway.
What is Heimlich maneuver?
300
Name two worker responsibilities that have to do with safe food handling.
What is any two of the following: -practice safe food handling -follow safe work procedures -use personal protective equipment -report hazards, accidents and injuries -refrain from dangerous conduct -ensure ability to work is not impaired -refuse any job with "undue" risk
300
It is the amount of time that you are minimally required to wash your hands before handling food in TFJ 3C/3E.
What is 30 seconds?
400
This might be used in order to help an employee lift heavy items.
What is a back brace or an occupational back support?
400
These are the three types of burns that you can get in the kitchen from least to most severe.
What is first, second and third degree burns?
400
This is what CPR stands for.
What is Cardiopulmonary Resuscitation?
400
Name two employer responsibilities for ensuring food is handled safely.
What is any two of the following: -develop a food safety plan -provide a written cleaning and sanitation plan -provide worker training and orientation -provide supervision and regularly inspect the workplace -provide first aid equipment and services -provide adequate PPE -establish a health and safety program -establish safe work procedures
400
Finish this phrase: WHEN IN DOUBT
What is THROW IT OUT?
500
You should do this is a spill cannot be cleaned up immediately.
What is alert those around, and douse spill in salt, cornstarch or oatmeal?
500
Explain each point in the PASS technique for using fire extinguishers.
What is: 1) Pull the pin. 2) Aim at the base of the fire. 3) Squeeze the lever at the handle. 4) Shoot a sweeping motion from side to side.
500
This is the term used to describe an incident where a portion of the skin is partially or completely torn off, e.g. a severed finger.
What is an avulsion?
500
It is what HACCP stands for.
What is Hazard Analysis Critical Control Points?
500
Name five times in the kitchen that you must always remember to wash your hands:
What is: -Before you start work -After any work breaks -Before and after you handle raw foods -After you touch your hair, face or body -After you sneeze, cough or use a tissue -After you use the restroom -After you use any cleaning or sanitizing product -After you take out the garbage -After you clean dirty dishes or tables -After you touch anything that could potentially contaminate food such as a food, money, door handles, or dirty tableclothes