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Questions and Answers
What is the primary reason not to wash poultry, meat, produce, and seafood before cooking?
What is the main purpose of separating meat products, poultry, and seafood from vegetables and fruits?
What is the ideal temperature range for cooking meat, seafood, and poultry to kill bacteria?
What is the ideal temperature for refrigeration to prevent bacterial growth?
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What is the acronym FATTOM an abbreviation for?
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What is the primary reason for not using water to put out a grease fire?
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Which of the following is NOT a correct condition for bacterial growth?
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What is the primary reason for not eating while talking or laughing?
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What is the correct temperature range for the danger zone?
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What is the primary purpose of using a stool or stepladder when reaching high places?
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Study Notes
Pathways to Kitchen Safety
- Cuts, burns, fires, falls, electrical issues, chemical poisoning, and choking are potential hazards in the kitchen
- Importance of food safety and prevention of foodborne illnesses
Preventing Accidents
- Always use a stool or stepladder to reach high places
- Secure loose area rugs to prevent falls
- Wipe spills immediately to prevent slipping
- Spray pan spray away from the floor to prevent slick floors
- Keep knives sharp and wash them separately to prevent cuts
- Never cut towards yourself or point a knife at someone
- Use potholders when handling hot pots and utensils to prevent burns
- Open lids of pans and microwave containers away from you
- Keep ranges and drip pans free of grease to prevent fires
- Avoid using water to put out grease fires as it will spread the fire
- Unplug appliances by the plug and not the cord to prevent electrocution
- Replace frayed cords and avoid using damaged electrical appliances
- Avoid overloading outlets to prevent electrical issues
Chemical Poisoning and Choking
- Call the poison control center in case of poisoning
- Provide information to the operator and include a sample of the poison
- Chew food slowly and properly into small pieces to prevent choking
- Avoid giving children small round pieces of food
- Avoid talking or laughing while eating to prevent choking
Danger Zone and Pathogens
- Danger zone is between 4°C to 60°C (40°F to 140°F) or room temperature
- Pathogens are harmful bacteria that grow in warmth, with proper pH, oxygen, moisture, and protein
- Raw meat, dairy, seafood, poultry, and ground meat are prone to pathogens
Cross-contamination and 4 Secrets to Food Safety
- Cross-contamination occurs through physical contact between sources
- Types of cross-contamination: person-to-person, person-to-food, one food to another, and equipment to food
- CLEAN: wash hands, utensils, and knives, but not raw meat, poultry, or seafood before cooking
- SEPARATE: keep meat, poultry, and seafood separate from vegetables and fruits
- COOK: cook meat, seafood, and poultry out of the danger zone
- CHILL: keep refrigerator at 4°C (or below) and freezers at -18°C (or below)
FATTOM
- FATTOM is an acronym for the conditions bacteria need to grow and survive
- F: Food (protein and nutrients) - bacteria grow best in poultry and seafood
- A: Acidity (low or neutral pH level)
- T: Time (2 hours or more)
- T: Temperature (warmer than 4°C and cooler than 60°C)
- O: Oxygen (most bacteria require oxygen)
- M: Moisture (bacteria need moisture to grow)
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Description
Learn about the potential hazards in the kitchen, such as cuts, burns, and fires, and discover ways to prevent accidents and maintain food safety.
