Kitchen Safety and Sanitation

You cut your finger while chopping broccoli. What is the FIRST thing you should do?

• Cover the cut and apply pressure

• Run the cut under cold water

• Wash with soap and water

• Call 911

Which foodborne pathogen can be found in canned food items?

• Salmonella

• E-Coli

• Camplyobacter

• Botulism

What is the BEST thing to put on a grease fire to put it out?

• Water

• Flour

• Baking Soda

• Salt

Freezing causes bacteria to do what?

• It slows down their growth

• Stops their growth completely

• Causes bacteria to grow more

• kills them

What is the Danger Zone- The range of temperatures where bacteria multiplies rapidly?

• 40-140 degrees

• 41- 141 degrees

• 0-212 degrees

• 50-150 degrees

Dull knives are safer than sharp knives.

• TRUE

• FALSE

Which of the following does NOT pose an electrical threat?

• dull blades on knives

• overloaded outlets

• unplugging appliances with wet hands

• frayed wires on equipment

What is the main difference between cleaning and sanitizing in the kitchen?

• What is the main difference between cleaning and sanitizing in the kitchen?

• Cleaning removes dirt and food, while sanitizing kills germs on surfaces.

• Cleaning is only done at the end of the day, and sanitizing is done during cooking.

• Cleaning uses bleach, and sanitizing uses just water.

Washing your hands with cold water in just as effective as using hot water as long as you use soap.

• TRUE

• FALSE

Why is it important to wipe down all kitchen surfaces both before and after cooking?

• To keep the kitchen looking nice for visitors.

• To make sure no one slips on crumbs.

• To prevent the spread of bacteria and cross-contamination.

• To use up extra paper towels.