Handwashing
3 times you should wash your hands
answers vary
Explain how to safely carry a knife through the kitchen.
point the blade down at your side, announce KNIFE/SHARP as you slowly walk through the kitchen
What type of hazard is a piece of glass in food?
physical
The red bucket is used for ________ surfaces.
sanitizing
What does TDZ stand for?
Temperature Danger Zone
According to food safety guidelines, what is the temperature for water when washing your hands?
I doesn't matter! Just use anti bacterial soap
Explain how to safely carry a hot pot through the kitchen.
use hot pads, announce HOT as you walk slowly through the kitchen
What type of hazard is bleach?
Chemical
The green bucket is used for _______ surfaces.
What is the temperature range of the temperature danger zone?
41-135
You should wash your hands for a minimum _____ seconds
15
What are the 3 types of hazards to food?
chemical, physical, biological
What type of hazard is mold?
biological
What is in the green bucket?
warm soapy water
High risk population -- identify 3 groups of people at a higher risk for getting sick from a foodborne illness.
elderly, young children, pregnant women, people with weakened immune systems
Why should you NOT use a cloth towel for drying your hands?
harbors bacteria / cross contamination
List 3 reasons why phones/headphones are not allowed in the kitchens?
bacteria/germs, distracting, dangerous,
Which is more dangerous: a sharp knife or a dull knife?
dull knife is more dangerous
What is in the red bucket?
Sanitizer (bleach and water)
What is the purpose of critical control points?
The safest temperate to cook foods.
Poultry
Red Meats
Left overs
Ground meat
What are the 5 steps of handwashing?
1. wet hands and arms
2. apply soap
3. scrub with soap
4. rinse hands and arms
5. dry hands (using paper towel)
Identify 3 dress code requirements for being allowed to cook in the kitchens.
Hair up, closed toe shoes, clean/safe clothes, jewelry removed, clean hands, etc.
This foodborne illness that is caused from improperly canned foods and dented cans.
Botulism
What are the 5 steps of washing dishes?
scrape, wash, rinse, sanitize, dry
What happens in the temperature danger zone?
temperature range that bacteria grows the fastest