Kitchen Safety and Sanitation Review | Baamboozle - Baamboozle

48 Public

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Study Slideshow

How do you put out a GREASE fire?

Baking Soda

Water

15

The most important part of PERSONAL HYGIENE in the kitchen is

hand washing

vented shoes

recently washed hair

gloves

15

A key factor in preventing or slowing bacterial growth is

Light and sound levels

Time and Temperature control

Heat and Moisture adjustments

15

Use water to extinguish grease fires

True

Hot water ONLY

False

Cold water ONLY

15

Whom has a risk to food borne illnesses?

Pregnant

Younger than 5

Everybody

Older than 55

15

When a food product touches something that contains harmful microorganisms

physical contamination occurs

cross contamination occurs

a chemical hazzards occurs

15

The three main types of food hazards are:

chemical, bacteria, injury

physical, chemical, biological

mental, physical, chemical

physical, chemical, injury

15

There are ____ steps in the handwashing process

2

6

4

3

15

The path food takes from when it is received by an establishment to when it is disposed as waste is known as

FIFO

The temperature danger zone

The Flow of Food

15

The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly

False

True

15

The BEST way to thaw food is:

cold water

warm water

counter

fridge

15

The three main sources of burns in a kitchen are hot food, hot pans, and steam

False

True

15

Proper hand washing is important because it increases the chance of cross contamination

False

True

15

FAT BOB is the acronym used to remember Biological Hazards

False

True

15

What is the minimum safe temperature for reheating foods?

165

100

200

185

15

You should used a metal stemmed thermometer to check the internal temperature of foods

False

True

15