Kitchen Safety

What are the greatest dangers to food safety?

• Personal hygiene
• Food born illnesses
• Outbreaks
• Cross Contamination

Who can get a food born illness?

• Anyone
• Children and adults
• babies and children
• elderly people

What are NOT common foods that carry bacteria?

• meat, poultry, fish
• milk and milk products
• eggs
• spinach

What is the danger zone?

• 40-135 degrees F
• when bacteria multiply
• when food born illnesses start
• all of the above

If food has been left out for more than 4 hours what should you do with it?

• microwave it for 10 minutes
• throw it away
• eat it
• freeze it

What is an example of cross contamination?

• Adding raw, contaminated ingredients to food that receive no further cooking
• Hands that touch contaminated food and then touch cooked or RTE foods
• Allowing raw food to touch or drip fluids onto cooked or RTE foods
• All of the above are examples of cross contamination

How long should you wash your hands?

• 10 seconds
• 20 seconds
• 30 seconds
• Until you see suds

True of False:
You can use a cloth towel to dry your hands after you wash them.

• True
• False

What item can you use to dry your hands after they are washed?

• a single use paper towel
• your shirt
• a cloth towel
• let them air dry

When you wash your hands you need to wash what areas?

• between your fingers
• under your nails
• the back of your hand
• all of the above