PRESENTATION OUTLINE
Preventing Kitchen Accidents
1. Describe four general work habits that can make a difference between a safe kitchen and an accident scene
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- Clean up all spills immediatley when they happen
- Keep pan handles turned inwards on the range
- Keep hair tied back while cooking
- Use a sharp knife instead of a dull one
2. List two things that you should not do when it comes to handling hazardous chemicals in the kitchen
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- Mix the chemicals
- Mix in with food
3. Give three guidelines for using electrical safety
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- Keep away from sink
- Keep away from anywhere it could melt the chord
- Don't staple the chord
4. How should you put out a fire on a range top or in an electrical skillet
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- Smother it
- Put a damp towel over it
- Put flour or salt on it
6. What 4 groups of people are more susceptible for food borne illness?
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- Infants
- Pregnant women
- Young children and older adults
- People infected with the illness
7. What type of bacteria is often found in raw meat, poultry, eggs?
8. What is the most deadly form of food poisoning?
9. What temperature range is the "Danger Zone"?
What is the "Danger Zone"?
(40-140) degrees
The danger zone is a zone where bacteria grows the most
10. What is cross contamination and how can it be avoided?
Cross contamination is the transfer of harmful bacteria from one food to another. It can be avoided by not putting foods together and keeping them separated
11. Does cooking or freezing food kill all bacteria?
No, cooking doesn't kill some bacteria that are immune to the heat and freezing stops the growth but doesn't kill the bacteria.
3. Describe three tips for thawing food safely
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- Put in refrigerator
- Put on bottom shelf of refrigerator
- DO NOT PUT BACK IN FREEZER AFTER THAWING
13. How long is it safe to store leftovers
