Kitchen Safety

Question 1

What should you do to prevent burns or fires🔥

Answer 1

Tie hair 💆 
Wear mits (dry to prevent heat ) 🧤 
Tune pan handles inwards 🍳 
Pot lid away from u (steam burn ) ☁️ 
Towles and cloth away from heat 👚 
Clean stove of grease and food 🧼

Question 2

How do you treat minor burns

Answer 2

1- run under cool water
2- apply lotion , burn cream
3- cover loosely with gauze

Question 3

How do you extinguish a fire 🔥 with a fire extinguisher 🧯

Answer 3

Pass
P... pull pin
A... aim at base
S...sparky fire
S... sweeping motion used

Question 4

How do u prevent falls

Answer 4

Clean spills
Clear floor
Secure carpets/rugs
Fitting shoes, laces tied

Question 5

How do you treat falls

Answer 5

Leave person if bones seem broken

Then alert adult/ emergency services

Question 6

How to decrease a fire

Answer 6

Smother with wet towel
Put salt
Put backing soda

Question 7

What should you remember about grease fires

Answer 7

Never put in water, will spread

Question 8

How do you prevent cuts

Answer 8

Keep knives sharp
Hold knives with handle
Wash knives separate 
Don’t catch falling knife
Keep finger clear of knifes, blades
Sweep up glass immediately

Question 9

How do you treat cuts

Answer 9

Run under warm water to clean
Apply antibacterial spray
Apply pressure if blending a lot
Wrap with bandage/ gauze

Question 10

How do you prevent choking

Answer 10

Chew with mouth closed
No taking, laughing when eating
Don’t play with food
Chew food properly before swallowing

Question 11

How do you treat choking

Answer 11

Do the heimlich technique

Alert adult

Question 12

We’re does food and air go

Answer 12

Air goes in trachea

Food in esophagus

Question 13

How do u prevent shock

Answer 13

No metal in microwave
Don’t plug in too many applicaneces
Unplug appliances after use
Dry hands only white appliances
Keep appliances and wires away from h2o

Question 14

How do you treat shock

Answer 14

Unplug appliance
Don’t touch a person in shock
Call emergency service

Question 15

Name some other ways to be safe in the kitchen

Answer 15

Chemicals away from food
Like foods with like to avoid contamination 
Cook foods properly 
Wash hands
Store heavy items on bottom shelf
Refrigerate properly

Question 16

what are biological danger in the kitchen

Answer 16

biologial dangers in kitchen = bacteria, pathogens, microbes.

Question 17

where is bacteria found/ were does in com from?

Answer 17

bacteria is naturaly occuring in organisms we eat.
it can grow on our food.
it can be transfered from other things to food.

Question 18

what is cross contamination

Answer 18

cross contamination is when bacteri from one food or thing, is transfered to another food when safe food handling is not done.

Question 19

what is a foodborn illness? what is it also known as?

Answer 19

aka, food poisoning. is when a person gets ill from consuming food contaminated by microbes (pathogens, bacteria, germs etc)

Question 20

why is food born illness the lagest class of emerging infectous desies.

Answer 20

changing population (increse)
changing pattern of food production/consumption
drug resistant bacteria.

Question 21

food bone illnes is confused with the flu why? what do they hv in common?

Answer 21

symptoms such as
stomach pain
diareah
head ache
chills
fever
nausea

Question 22

when can symptoms of food born illness start to appear?

Answer 22

30 min- 2 weeks
but typicaly ;
30 min- 48h

Question 23

what are the most common food bon illnesses?

Answer 23

clostridium botulium
escherchia coli (e coli)
clostridium perfringes
salmonella
listeriosis

Question 24

clostridium botulium - 3 points

Answer 24

• in adults, the gasses made by the bacteria are poisonous and can make you sick.
• found in; canned low acid food, raw parboiled meat from marine animals
• double vision, nausea, vomiting, tieredness, dizzyness, headache, dry throat, respiratory failure in extream cases.

Question 25

escherchia coli (e coli) 3 points

Answer 25

• live in the intestines on catle animals, when butaredd can spread to other meat surfaces.
• can spread by contact with infected person, or surfaces they have touched, non clorinated water, unpasturiesed cider, and undercooked meat.
• flu like symptoms; stomach cramps, vomiting, and in extream cases , kidney failure.

Question 26

clostridium perfringes , 3 points

Answer 26

• spore forming bacteria that produces a toxin in digestive tract of ppl who ate the bacteria
• can be found in high protine, low starch foods (beans , gravy, fries) and can commonly occur in badly handled left overs.
• gassy diareah, cramps and headache.

Question 27

salmonella, 3 points

Answer 27

• found in intestines of animals, animal poo, smll percentage on unbroken eggs
• found in raw poultry, undercooked meats, unpasturised milk and eggs, fuits and veg if grow in contaminated soil.
• mild diareah, abdominal cramps, vomiting, fever and dehydration.

Question 28

listeriosis 3 points

Answer 28

• affects old adults mostly, weak immune system ppl, preg woman, newborns, also normal ppl rarely
• diareah, gastro intestinal problems, fever, muscle ache, the bacteria caouses invasive infection most of the time ( goes into blood contaminates other areas) ,
• can happen as much as 2 months after eating the food.

Question 29

who is responisbe for maintaining safe food

Answer 29

all involved in process
the govt and food industry work together to make shure we have safe food
its important to not forget your own part at home

Question 30

how many cases of food born illnesses are reported each year in canada

Answer 30

1 million, prob more bc they share flue like symptioms.

Question 31

what are the 4 steps for food safety? explain each.

Answer 31

Separate: keep like foods to gether to avoid cross contamination, hve seperate cutting boards, cover food

Cook: cook at right temp , serve imediately or bacteria can grow, danger Zone temp is 4-60 deg farenhight.

Clean: wash hands, area, utensles, before, during and after use, to clean use milk bleach and water, wash produce

Chill: cold foods should be kept a 4 dec celcious, refrigerate or frease perishbles to slow down or stop bacteria growth.

Question 32

list general personal hygene matters ( altleast 5)

Answer 32

• hair tied back
• clean clothes/apron
• no hats , unless chef hats
• no lick fingers
• cover cuts and wounds on hands properly (bandage/glove)
• use diff spoons for stirring and tasteing

Question 33

explain what temp a frig should be and what goes were in a fride.

Answer 33

4 deg c
ready to eat- top
leftovers - mid
taw or raw - bottom

Question 34

go through the temp range, what are bacteria doing at each temp?

Answer 34

74 c   - no growth, few live
60c    - many survive
52c    - DANGERZONE rapid growth
15c     - some growth
4c      - slow growth (optimal fridge temp)
0c      - freezing temp no growth.

Question 35

what internal temp for….(meats)

Answer 35

poultry- 74
ground beef - 68
pork - 66
fish and shellfish - 60