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Kitchen Safety

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