These two things are the keys to preventing kitchen accidents
What is careful kitchen management & Safe Work Habits
100
Falls,Electrical Shocks,Cuts,Burns & Poisoning
What are kitchen hazards.
100
It’s estimated that up to 80 million Americans suffer from this every year
What is Food- Borne illness or Food poisoning
100
These are the three types of harmful microorganisms
What are bacteria, viruses, & parasites
100
This is the first word in the FAT TOM Acronym
What is food
200
This the first thing done if a fire starts on a range top or electric skillet
What is turn off the heat
200
If there is a fire in an oven, microwave, broiler or toaster oven you should always keep this closed
What is a door
200
This is the reason that your food never shows any sign of bacteria.
What is microscopic
200
If you do this while working with any food you should stop and immediately wash your hands
What is sneezing, coughing, or touching your body or hair
200
These are the first three words in the FAT TOM acronym
Food Acidity, & Time
300
You should never reach into a hot oven, you should always do this instead.
What is pull the rack out first
300
The acronym PASS stands for this when using a fire extinguisher.
What is Pull, Aim, Spray & Sweep
300
This is the reason it is important to make sure the dishwasher is as full as possible before running it
What is conserving water
300
This is what Meat, Dairy products & eggs all have in common.
What is derived from animals
300
These are the last three words in the acronym FAT TOM
What are Temperature, Oxygen & Moisture
400
Doing this could create an explosion or a harmful toxin that could damage your lungs
What is mixing chemicals
400
On this you will find important information about adequate ventilation, protecting yourself, and disposing of any unused product. You will also find what to do if the product is accidentally consumed
What is label
400
This is the reason its important to thaw food in cold water and not warm water.
What is slowing bacteria growth
400
This is the amount of time you should never let food stand out in room temperature longer than.
What is two hours
400
The acronym FAT TOM stands for this.
What is Food Acidity, Time, Temperature, Oxygen & Moisture
500
This is what water is and why water and electricity should never mix.
What is a conductor
500
These four things should never dangle in the kitchen because they might end up getting caught, catching on fire, or ending up in food
What are hair, jewelry, sleeves & apron strings
500
This is the internal temperature that food should be brought to when reheating it.
What is 165 F
500
These foods require special care to keep them out of the danger zone.
What are meat (including poultry & fish, eggs & dairy products
500
The FAT TOM acronym purpose is used for this.
What is being able to identify conditions, which affect bacterial growth