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

Hot water ONLY

Cold water ONLY

False

True

15

Whom has a risk to food borne illnesses?

Younger than 5

Older than 55

Everybody

Pregnant

15

When a food product touches something that contains harmful microorganisms

cross contamination occurs

physical contamination occurs

a chemical hazzards occurs

15

The three main types of food hazards are:

physical, chemical, injury

mental, physical, chemical

chemical, bacteria, injury

physical, chemical, biological

15

There are ____ steps in the handwashing process

6

2

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 Flow of Food

The temperature danger zone

15

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

True

False

15

The BEST way to thaw food is:

fridge

cold water

warm water

counter

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

True

False

15

FAT BOB is the acronym used to remember Biological Hazards

False

True

15

What is the minimum safe temperature for reheating foods?

100

165

185

200

15

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

True

False

15