Kitchen and Food Safety

You should wash your hands for a minimum of how many seconds?

• 10 seconds

• 20 seconds

• 30 seconds

• 60 seconds

Definition: The routines in the preparation, handling, and storage of food meant to prevent foodborne illness and injury.

• Oral Hygiene

• Laundry Care

• Cross -Contamination

• Food Safety

What is the primary purpose of hand washing?

• To make hands look clean

• To remove visible dirt only

• To reduce the presence of germs and prevent illness

• To keep the skin moisturized

True or False: Cleaning the kitchen is best done at the end of the cooking process.

• True

• False

Answer explanation

Cleaning should be done throughout the cooking process. Beginning, middle, and end.

Definition: The physical movement or transfer of harmful bacteria from one person, object or place to another.

• Poor Personal Hygiene

• Food-borne illness

• Cross-Contamination

• Bacteriol transfer hydration

Which group of people are at an increased risk for foodborne illnesses?

• Elderly

• Teenagers

• Pregnant Women

• Infants and Young Children

True or False: You can get catch a virus/illness from being outside in the cold

• True

• False

Answer explanation

In order to get a virus you must come in contact with that virus. Cold air alone will NOT make you sick.

True or False: One of the most common ways to prevent food borne illness is to wash your hands.

• True

• False

E.Coli, Salmonella, and Listeria are all common forms of what

• German Food

• Fresh Fish

• Foodborne Illnesses

• Viruses

What is the BEST way to put out a grease/oil fire?

• Water

• Baking Soda

• Fire Extinguisher

• Flour