Safety/Sanitation
Never put these utensils in a sink full of soapy water as they cannot always be seen and they may cut you.
what is sharp knives
Food handlers should avoid _________touching food whenever possible.
what is directly touching
what is the purpose of refridgeration?
What is to slow down bacterial growth
Typical viruses are.......
what is smaller than bacteria
when should you clean in the kitchen
what is before, during and after cooking
When handling hot pots and lids, use __________ to avoid getting burned.
what is oven mitts
If you have a cut on your hand you should
What is to cover the cut with a bandage and wear gloves
Seeing a cockroach in daylight usually means you have.....
what is a large number or infestation of cockroaches
The organisms which cause most food borne illness outbreaks are........
what is Bacteria
When a shipment of food arrives, employees should do what??
what is Inspect all foods right away before storing them
How do you walk with a sharp knife in the kitchen?
what is the phrase knife, knife,knife
Which one of the following practices will help to prevent foodborne illness?
What is Washing your hands frequently
Parasites live ___ or ____humans or animals and use them to grow
what is on or in
Which conditions do bacteria need to live and grow?
what is high protein food, moisture, warm temperatures
which of the following best represents the order of preparation for a cooking lab
what is hair, hands, apron
the danger zone temperature range is
what is 4-60 or 40-140
poor personal hygiene can include
what is not washing hands, wearing dirty clothes, not wearing a hairnet
Protozoa live in the digestive tract of ______ and _________.
what is people and animals
Salmonella is an example of a type of......
what is bacteria
to wash dishes properly you need to use ______ water and ________
what is hot water and soap
The organisms which cause most food borne illness outbreaks are
What are bacteria
people who are very young, old, ill need to be careful because.....
what is not being able to fight off disease
Food that contains moulds that are not a natural part of it should be
what is discarded
In the Danger Zone bacteria double in number every.....
what is 10-20 minutes
Sanitizing utensils is important because.....
what is it will reduce the transfer of pathogenic micro-organisms