Kitchen Safety and Sanitation Review

If a grease fire starts in a pan on the stove top you should immediately:

• throw water on the fire

• run out of the room

• Put baking soda or a lid on the fire

True or False: Dull knives are safer than sharp knives

• true

• false

Saucepans and frying pans should be placed on the stove top with the handles facing:

• Inward

• Anyway, it doesn't matter

• Toward the person cooking

• Over a hot burner

How long should you wash your hands for?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds

True or False: It is not safe to cut vegetables on the same cutting board that you cut raw meat or poultry on

• True

• False

Select all the following which are NOT microwave safe:

• Glass measuring cup

• Tin foil

• Metal objects

• Styrofoam

Before cooking, all of the following needs to happen (select all that apply):

• Long hair should be pulled back

• Wash your hands

• Wear closed toe shoes

• Put on a green apron

Select all of the individuals who are MOST at risk of foodborne illness:

• High school students

• Babies/young children

• Pregnant women

• The elderly/aging populations

• Those with compromised immune systems

Examples of biological hazards in foodborne illness are:

• Kitchen cleaners, pesticides, toxins

• Insects, hair, jewelry, glass, metal

• Viruses, bacteria, parasites, mold

Leftovers must be chilled within _____

• 2 hours

• 3 hours

• 4 hours