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Kitchen Safety
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Why is it a good idea to put a lid on a grease fire?
cuts off oxygen
What do you need to do if you have a cut on your hand?
wear a bandage and plastic gloves
Why must we wash hands often?
not contaminate food
Why must we heat foods above 135 degrees?
kill bacteria
Why do foods need to be stored below 41 degrees?
inhibit bacteria growth
Why should you never open a can with a knife?
slip/cut you
Why must cleaners not be stored with foods?
so food is not contaminated
Why should you serve hot foods hot and cold foods cold?
bacteria grow best at room temperature
Why should you throw away cracked glasses?
could swallow a glass chip
Why should you cool hot foods on a rack?
don't burn counters
Why should you wipe up spills immediately?
prevent falls
Why is a sharp knife better than a dull one?
dull can slip when you push harder
Why do cleaning products need to be stored in original containers?
so they don't resemble food products
Why is a wooden or silicone spoon preferable to metal?
metal conducts heat
Why should you lift the cover from a steaming pot away from you?
steam won't burn you
Why should you never touch electrical equipment with wet hands?
shock
Why should you always cut on a cutting board and not directly on the counter?
scratch/ruin counters
Why should you never use a towel as a pot holder?
can't withstand intense heat; burn yourself
The way for bacteria to multiply when thawing meats would be.....
leaving it on the counter
Why should you never put water on grease fire?
fire will grow bigger
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