Food Safety Vocabulary

Question 1

Food Safety

Answer 1

Keeping food safe to eat by following proper food handling and cooking practices.
Clean. Separate. Cook. Chill.

Question 2

Foodborne Illness

Answer 2

“Food poisoning” An illness caused by unsafe food. Diarrhea, nausea, stomach pain, headache, fatigue.

Question 3

Contamination

Answer 3

Infected with harmful bacteria. “Cross contamination”

Question 4

E. Coli

Answer 4

The most deadly form of food poisoning. Found in contaminated water, raw or rare ground beef, and raw milk.

Question 5

Salmonella

Answer 5

Bacteria often found in raw or undercooked foods, such as fish, eggs, meat, and poultry. Grows quickly at room temperature. Spread by hands and utensils. Wash with hot water and soap.

Question 6

Perishable

Answer 6

Spoil quickly. Hot foods 140* or above. Cold foods 40* or below. In between bacteria grows.

Question 7

Hazard

Answer 7

Dangers

Question 8

Flammable

Answer 8

Burns easily. Paper bags, pot holders, kitchen towels, curtains, plastic.

Question 10

PASS

Answer 10

Pull. Aim. Squeeze. Sweep

Question 11

Who is most at risk from foodborne illnesses?

Answer 11

Children. Pregnant woman. Seniors. Individuals with a compromised immune system. Everyone is at risk for food borne illness.

Question 12

How do I safely cook food?

Answer 12

Clean. Separate. Cook. Chill.

Question 13

How do I sufficiently clean up after cooking?

Answer 13

Wash hands for more than 20 seconds. Wash before and after. Cover coughs. Hot soapy water for cleaning. Change dish towels. Dispose of garbage.

Question 14

How do I separate cooking materials to stay safe?

Answer 14

Separate cooked and ready to eat foods from raw foods. Do not taste and cook with the same spoon. Never use the same utensils or materials for raw and cooked foods.

Question 15

When is a piece of meat safely cooked?

Answer 15

Cooking raw meat to a safe internal temperature.

Question 16

How do I safely store leftovers?

Answer 16

Do not allow foods to sit out for longer than two hours. 40 degrees or lower. Freezers at zero degrees. Thaw in refrigerator.

Question 17

Protective guidelines:

Answer 17

Hat, hair net-long hair, Shoes, Gloves, No jewelry, No nail polish, Chef Jacket and Pants, Aprons

Question 18

Personal injury prevention:

Answer 18

No running in the kitchen, If you spill something clean it up right away, Do not plug in the blender near water to prevent electrocution, Do not touch the blade in the blender, Proper Knife Skills, No jewelry again

Question 19

Fire safety

Answer 19

Gas appliances - built up gasses can explode if match is lit nearby, Store oily rags in metal container, Smoke alarms, Store flammable/combustible materials away from heat source, Clean range and oven hoods regularly, Keep exits unlocked and unblocked

Question 20

Fire extinguisher

Answer 20

Wood, paper, cloth, trash & other ordinary materials
Gasoline, oil, paint, and other flammable liquids
May be used on fires involving live electrical equipment without danger to the operator
Combustible metals and combustible metal alloys
K. Cooking media (Vegetables or Animal Oils, and Fats)
Also baking soda!

Question 21

Storage

Answer 21

Anything that can leak goes on the bottom shelf of the fridge
Fresh meat can stay in the fridge for two days

Question 22

Virus prevention

Answer 22

Viruses spread between 40-140F

Question 23

Defrost

Answer 23

To thaw, running cold water, refrigerator.