Transcript Chapter 20 Kitchen Safety

Safety Review
When uncovering a pan, to avoid
burns from escaping steam, you
should do what?
 Lift
the far edge of the cover first
What does the Acronym FIFO stand
for?
Raw or uncooked eggs, poultry, or
meat can cause illness because they
often carry which bacteria?

Salmonella
Food may be safely thawed using
which methods?
 Microwave
 Refrigerator
 Sink
in cold running water
Never keep perishable food at room
temperature any longer than……?

2 Hours
Food will often look, smell, and taste
________even though they are
contaminated.

Normal
What temperature do we reheat
foods to?

165 F
Some food borne illnesses are not
caused by the bacteria themselves
but by the poisons,
or________________, that the
bacteria produce.
 TOXINS
When a fire starts in a pan on top
of a range, you should first turn
off the heat, and put out the fire by
using what methods?
 Covering
the pan
 Salt
 Baking SODA
When unplugging an appliance
grasp the __________and pull
gently

PLUG
What is botulism and how can
you prevent it?

Anaerobic bacteria found in
improperly canned foods

Can be prevented by heating canned
goods at 212 F for at least 20 min.
Wash utensils, containers, and
work surfaces _____and _____they
come into contact with raw or
cooked meat and poultry.

Before and After
You should wash your hands
vigorously for a minimum of
____________ to practice proper
hand washing.

20 seconds
Should ground beef be cooked
to a higher temperature than a
steak?
You should maintain a
refrigerator temperature of what
and a freezer temperature of
what?

Refrigerator 35-40

Freezer below 0
The “danger zone” refers to
temperatures of
_________________ at which
bacteria multiply rapidly.

40 degrees F – 140 degrees F
What are some examples of
Chemical Hazards?
 Pesticides
 Detergents
 Sanitizers
What is the collective name for
tiny living creatures visible only
through a microscope
 Microorganisms
If you do not wash your hands
after blowing your nose or cough
or sneeze while handling food you
could spread what?
 Staph
Bacteria
Heavy pots and pans should be
stored where?
 On
low shelves
If you have an open wound on
your hands, you should wear what
when handling foods?
 Gloves