Kitchen Safety Flashcards
(25 cards)
What is the temperature “danger zone”
Do not keep foods btween 40 degrees and 140 degrees out for more than 2 hours
What is the appropriate temperature range for safe storage of cold foods?
temperatures between 32-40 degrees F
What is the best way to store dry foods? (pasta, canned foods, unopened chips, crackers)
Room temperature away from sources of heat (oven/stove) and avoid damp areas (under the sink)
For foods that are to be frozen, what temperature should they be kept at?
0 degrees F and below
What method of food storage ensures the oldest food will be used first.
Rotation method - first in - first out
What is the procedure in the event of a grease fire?
turn off the heat and put a lid over the pan or smother with baking soda, or salt, or use a fire extinguisher
At what temperatures do bacteria grow most rapidly? (double every 30 minutes)
“danger zone” 40-140 degrees F
what is cross-contamination?
When bacteria is transferred from one food item to another by way of your hands, knives, etc.
What is the Safe Internal Temperature of whole poultry?
165 degrees F
What is the Safe Internal Temperature of poultry parts?
165 degrees F
What is the minimum Safe Internal Temperature of steak?
145 degrees F
What is the Safe Internal Temperature of leftovers?
165
What is the Safe Internal Temperature of eggs?
Egg dishes 160 degrees F or until whites and yolks
What is the Safe Internal Temperature of fish?
145
Describe the safe methods of thawing frozen food
In the microwave on defrost or low setting
under cold running water in a sealed bag
in the refrigerator on the bottom shelf
What is the minimum internal cooking temperature for ground beef?
160
What is the procedure for taking the internal cooking temperature of foods?
Using an instant read thermometer insert into the thickest part of the meat, half way in, not near the bone. Wait for the reading to reach the highest temperature.
To prevent cuts while working in the kitchen tips:
Remeber CUTS
C - Cutting blades and beaters should be inserted into the appliances only when it is unplugged
U - Use a cutting board, hold the knife by it’s handle and cut away from your fingers
T - Treat knives with care; wash them separately from other dishes
S - Sharp edges on cans can be dangerous
To prevent electric shock while working in the kitchen tips:
Remember SHOCK
S - Safely unplug appliances when not in use, pull on the plug, not the cord
H - Handle electric appliances only with dry hands
O - Outlets should only have ONE appliance plugged into them
C - Cords should not be draped over counters or be used if frayed or damaged
K - Knives or forks should never be stuck into an appliance for any reason
To prevent fires while working in the kitchen tips:
Keep paper, cloth and all flammable things away from the heat source
Keep your sleeves and other parts of your clothing away from the flame and heat source. Tie back long hair
Clean all grease from the oven, the stove, and vents above the burners
Keep fire extinguisher handy
Smother a grease fire by turning off the heat source and cover the pan DO NOT use water
Make sure heat controls are turned off when you are finished
Never turn on a gas range if you smell gas
To prevent poisoning while working in the kitchen tips:
Store household cleaners and chemicals out of the reach of children
Store household cleaners and chemicals in the original bottle or container with proper labels
To prevent burns and scalding while working in the kitchen tips:
Use pot holders - do not use if wet or damp
Lift the far side of a lid away from you
Turn pan handles toward the center of the range or over the counter
To prevent burns and scalding while working in the kitchen tips:
Wipe up spills right away
To get to things out of reach use a step ladder, not a chair or box
Don’t leave things on the floor
To prevent bacteria from spreading while working in the kitchen tips:
Wash hands before handling food especially after using the restroom
Wash your tools, utensils, cutting boards, and other surfaces with hot soapy water
Use only clean dish cloths, and towels. Use paper towels for drying hands and cloth towels for drying dishes.
Wash the tops of cans before opening them
Use a separate spoon for tasting food. Never your finger. Then the spoon must be washed before using it to taste again or to stir or serve food
Use a tissue when you sneeze or cough, and turn away from the food, then wash hands
Keep hair tied back and out of food if your hair is long enough to touch your shoulders
Wash fresh fruits and vegetables under cold, running water
Keep pets out of food prep areas
Avoid touching the eating surfaces of plates, flatware, and glassware when setting the table
