Show:
safety
safety 2
Sanitation
food borne illness
misc.
100
food safety is whose responsibility?
Who is everyone
100
Why should I not trust the hot surface light
What is because it might still be hot
100
what is the first thing you should do in when you get in the lab
What is wash your hands
100
The 2nd leading cause of food borne illness is
What is cross contamination
100
what should I do once a week to the sink
What is sanitize
200
What spreads a grease fire?
What is water
200
IF you burn yourself slightly on a hot pan
What is run it under cold water
200
What should I do to produce before I use it?
What is rinse it off/ soak in cold bath of water
200
What is a ready to eat food
What is washed produce, seasonings, sandwich
200
What happens inside the temperature danger zone
What is bacteria grows
300
What type of cutting board should I use? What Type of Cutting board should I NOT use
What is plastic or glass. What is wooden
300
Why should you wash knives separately?
What is because if you put them in hot soapy water than you cut yourself
300
Name 1 way to prevent cross contamination
What is ....
300
What are the 3 steps before an illness is considered to be food borne
What is 1. 2 or more people, same food, same symptoms 2. called and reported 3. lab tested
300
Chose a food borne illness name a food that it can come from name a prevention method
What is ...
400
Explain why I match the size of the burner with the size of the pot or pan
What is if the pan is too big for the burner- it won't cook even if the pan is too small you could burn yourself because that is like an open flame
400
What container should you keep poisons in?why
What is their original container because of the label.
400
Name 2 ways to defrost meat
What is 1. microwave 2. fridge 3.running cold water 4. bath of cold water/changed 40min- hour
400
Explain what a time temperature abused food is
What is food that has been left out at room temp for too long
400
Name 3 foods that are perishable/or TCS foods
What are eggs, milk, cheese, meats, etc
500
Explain which knife is the safest to use
What is sharp knives because you cut down in one cut and will not saw the food
500
What should you do if you catch on fire? What should you not do and why?
What is stop, drop and roll You should not run around because you are adding oxygen to the fire
500
Explain the hand washing process
What is 1. hot soapy water 2. 20 sec. or the ABCS 3. dry with single use paper towel
500
Name a food borne illness. provide 1 symptom provide 2 foods that can cause it provide 1 prevention method
What is ...
500
What is the range of the temperature danger zone? Explain what both sides of the Temperature danger zone means
What is 41-135 40*-stored foods 136*cooked foods