Kitchen Safety and Sanitation Flashcards
Bacteria or toxins that bacteria produce cause most foodborne illnesses.
True
The bodies of healthy people can usually handle limited amounts of harmful bacteria.
True
Regularly washing their hands in one of the most important steps people can take to prevent the transmission of harmful bacteria.
True
Meal managers who want to limit dirty dishes can safely use the same utensils for raw and cooked meats.
False
Chlorine bleach can be used to help kill bacteria found on kitchen counters and cutting boards.
True
Freezing temperatures kill all bacteria.
False
Large amounts of food take longer to heat or chill than small or average amounts of food.
True
The safety closures used on many medicines and household chemicals make the bottles impossible for children to open.
False
Always move a knife blade away from the body when cutting.
True
When lighting a gas range manually, light the match before turning on the gas.
True
Resting and drinking plenty of liquids will help most victims of mild cases of bacterial foodborne illnesses get their strength back.
True
Hepatitis A virus is often transmitted by rodents and household pets.
False
Frozen foods that have thawed completely can be safely refrozen.
False
Most kitchen burns are caused by scalding liquids, spattering grease, and hot cooking utensils.
True
State health departments inspect foodservice facilities regularly to ensure strict sanitation guidelines are being met.
True
Fresh fruit is a good food to store for emergencies because it will provide family members with needed vitamins, minerals, and fiber.
False
The temperature range known as the “danger zone” is ____.
a. 40°F-140°F (5°C-60°C)
b. 60ºF-126°F (16°C-52°C)
c. 140°F-165°F (60°C-74°C)
d. None of the above.
B
Undercooked ground meat and unpasteurized milk are food sources commonly associated with ____.
a. botulism
b. E. coli infection
c. listeriosis
d. salmonellosis
B
Which of the following is not a safety precaution for preventing cuts?
a. Wearing rubber gloves to pick up broken glass.
b. Keeping knives sharp.
c. Using knives to pry open cans.
d. Disposing of can lids immediately.
c
Falls in the kitchen can be prevented by ____.
a. standing on a chair to reach high places
b. wiping up spills immediately
c. keeping shoes and sports equipment near the kitchen doorway
d. All the above.
b
Double vision, inability to swallow, speech difficulty, and progressive respiratory paralysis are symptoms of____.
a. botulism
b. perfringens poisoning
c. salmonellosis
d. staphylococcal poisoning
A
Which of the following is a safety precaution for preventing burns and fires?
a. Turn pan handles toward the front of the range.
b. Use water to extinguish grease fire.
c. Wear loose-fitting clothing when working near the range.
d. Open pan lids at an angle away from the body.
D
For which of the following groups does foodborne illness pose the greatest health risk?
a. School-age children.
b. Teenagers.
c. Older adults.
d. All groups are at equal risk.
C
Place the injury under cold running water or in a cold water bath.
burns
Use the abdominal thrust.
choking
Cover the injury with a sterile cloth and apply pressure to stop bleeding.
cuts
Avoid moving the victim if a broken bone is suspected.
falls
Disconnect the power source and begin rescue breathing.
electric shock
Call a poison control center and describe the poison taken.
poisonings
Common food sources are undercooked ground meat and unpasteurized milk.
E. coli infection
Common food sources include soft cheese, unpasteurized milk, and imported seafood products.
listeriosis
Caused by a parasite that can be found in some undercooked meat.
toxoplasmosis
Common food sources are home-canned low-acid foods that were improperly processed.
botulism
Common food sources include raw poultry and eggs.
salmonellosis
Steam can be as much a safety hazard as fire.
True
When lifting the lid on a pot or dish, tilt it toward you so you can see the food inside.
False
Turn handles of pots and pans on the stove inward but not over other burners
True
Long, full sleeves are a good choice of clothing to wear in the kitchen.
False
Always tie your hair back and remove dangling jewelry before you work in the kitchen.
True
A sharp knife is more dangerous than a dull knife.
False
Water and electricity don’t mix
True
Climbing on the counter top is acceptable if you have good balance and you know what you are doing.
False
Avoid using extension cords or outlet extenders in the kitchen.
True
Hands should always be completely dry before plugging or unplugging in appliance.
True
Keep all cleaning supplies in their original container or labeled properly.
True
Mixing cleaners such as bleach and ammonia is a great way to get your sink sparkling clean.
False
A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria.
True
Some bacteria is safe and commonly eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese.
True
To fight bacteria that may cause food-borne illness, follow these steps to food safety: Cook, separate, Chill, clean, avoid
False
The sell-by Date tells the retailer how long to keep the product out for sale.
True
Use-by Date tells the consumer the final date by which to use the product.
True
Contaminated food ALWAYS looks, smells and tastes bad.
False
It is safe to cut raw greens on a cutting board previously used for raw chicken if the board has been rinsed off first.
False
It is safe to eat a perishable food like pizza, that has set out for over 2 hours if it is thoroughly reheated.
False
When putting out a grease fire use:
Baking soda
Throwing water on a grease fire will make the fire:
Spatter and spread the fire making it worse
To store knives safely:
Keep them in drawers by themselves
What are the conditions for bacteria to grow?
Water, temperature, time, Food
When should hands be washed?
Before eating or cooking, after using the bathroom, after playing with a pet.
What is the first thing you should do when you get to your assigned kitchen for lab?
Wash hands, sanitize counter top and tables, run hot soapy water in the sink
Potentially dangerous
Hazard
Anything that ignites easily or is capable of burning rapidly.
Flammable
Household cleaner that may burn or corrode the skin on contact
Caustic cleaner
Capable of harming or killing if ingested
Poisonous
Tiny one-celled micro-organisms found everywhere in then environment, also referred to as microbes.
Bacteria
Illness caused by eating contaminated food, the source of which is bacteria, viruses or parasites.
Food-borne illness
The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands.
Cross-contamination
The government agency that enforces standards for the quality and wholesomeness of meat, poultry, and eggs is the:
United States Department of Agriculture
Who is responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation
Food and Drug Administration
