Wash hands before cooking for how long?: At least 20 seconds with soap and water Wash hands after touching raw meat: Yes, always, to stop germs spreading Cross-contamination: Germs spreading from one food or surface to another Separate cutting boards: Use different boards for raw meat and for vegetables or bread Danger zone for food: Between 40 and 140 degrees Fahrenheit, where bacteria grow fast Refrigerator temperature: 40 degrees Fahrenheit or colder Freezer temperature: 0 degrees Fahrenheit How long can perishable food sit out?: No more than 2 hours (1 hour if hotter than 90 degrees) Safe internal temperature for chicken and turkey: 165 degrees Fahrenheit Safe internal temperature for ground beef: 160 degrees Fahrenheit Safe internal temperature for pork, steaks and fish: 145 degrees Fahrenheit Safe temperature for leftovers: Reheat to 165 degrees Fahrenheit Food thermometer: A tool to check that food is cooked enough Thaw frozen meat safely: In the refrigerator, cold water, or microwave; not on the counter Wash raw chicken?: No, it spreads germs; cook it to temperature instead Wash fruits and vegetables: Rinse under running water before eating Raw eggs: Can carry germs; don't eat raw dough with eggs Raw flour: Can carry germs; don't eat raw cookie dough Expiration date: The date after which food may not be safe or best First in, first out: Use older food before newer food Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days Food poisoning: Illness from eating food with harmful germs Bacteria: Tiny living things, some of which make food unsafe Salmonella: A bacteria often found in raw poultry and eggs E. coli: A bacteria that can be in undercooked beef and raw vegetables Allergen warning: Tell people about nuts, milk, eggs and other allergens in your cooking Oven mitts: Use them to hold hot pans and dishes Pot handles: Turn them inward so they don't get bumped Hot pan lids: Open away from your face to avoid steam burns Sharp knife safety: A sharp knife is safer than a dull one because it slips less Knife cutting technique: claw grip: Curl fingertips under and keep knuckles forward Carrying a knife: Point down, blade against your leg Passing a knife: Handle first Never catch a falling knife: Step back and let it fall Wet floors: Wipe spills right away Unplug appliances: Before cleaning them Water and electricity: Keep cords and outlets away from water Microwave safety: Use only microwave-safe containers; no metal Steam from microwaved food: Can burn; open lids away from you Grease fire: Smother it with a lid; never use water Fire extinguisher in kitchen: Keep one handy and know how to use it Baking sheet vs hot water: Never put hot glass into cold water; it can shatter Ask an adult for help when: Using the stove, oven, sharp knives or hot oil, unless you have permission Clean as you go: Wash tools and wipe surfaces while cooking Sanitize: Reduce germs on a surface to a safe level Dishwasher vs hand washing: Both work if hot water and soap are used Apron: Clothing that protects your clothes while cooking Tie back long hair: So it doesn't fall in food or near flames Taste-testing: Use a clean spoon each time, don't double dip Cooking with kids: Always with an adult nearby Seafood storage: Keep on ice or very cold Rice left out: Can grow bacteria; cool and refrigerate quickly Mold on bread: Throw the whole loaf out Canned food with a bulging can: Do not eat Smell test: Not a reliable way to know food is safe When in doubt: Throw it out Hot oil splatters: Dry food well before putting it in hot oil Slip-proof footwear: Wear closed-toe shoes in the kitchen Free flashcards from Peabody at peabody.kids/flashcards/kitchen-safety-and-hygiene