Kitchen Essentials: Safety, Sanitation, Hygiene Basics 24-25

Front

HANDWASHING PROCESS: Choose the step that is written accurately. Options: Use cold water and soap. Scrub your hands vigorously for 10-15 seconds. Be careful to avoid washing any part of your arms. Use your apron to turn off the faucet and avoid germs.

Back

Scrub your hands vigorously for 10-15 seconds

Front

Are you required to wash your hands after handling dirty dishes and utensils?

Back

yes

Front

If you have an open wound, but you have covered it with a bandage, are you required to also wear a glove before handling food?

Back

yes

Front

WHEN should you wear gloves?

Back

when you are touching ready-to-eat foods/ingredients

Front

How long must sanitizer spray be left on the surface to reduce pathogens to a safe level?

Back

1-2 minutes

Front

Scenario: It is almost time to leave for lunch and your workstation is a mess-
-smears of cake batter, crumbs, flour and sugar. Which of the following should you do FIRST?

Back

Wipe down the table with warm soapy water.

Front

After you clean, rinse and sanitize the surfaces in your kitchen, what should you do?

Back

Allow the surface to air dry

Front

Scenario: You are the Dish Master for your group. Your head chef hands you a mixing bowl coated with chunks of cookie dough. What is the FIRST thing you should do?

Back

Scrape the chunks of cookie dough into the trash can.

Front

Which best describes the water you should use for washing dishes?

Back

Hot/warm, soapy

Front

KITCHEN SAFETY: If someone is electrocuted, what should you do before touching the person or appliance?

Back

Turn off the main power source (breaker box)