Flashcards › Health & Life Skills › Cooking
Kitchen Safety and Food Hygiene
Handwashing, safe temperatures, cross-contamination and safe tool use.
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58 cards
- Wash hands before cooking for how long?QuestionAt least 20 seconds with soap and water
- Wash hands after touching raw meatQuestionYes, always, to stop germs spreading
- Cross-contaminationQuestionGerms spreading from one food or surface to another
- Separate cutting boardsQuestionUse different boards for raw meat and for vegetables or bread
- Danger zone for foodQuestionBetween 40 and 140 degrees Fahrenheit, where bacteria grow fast
- Refrigerator temperatureQuestion40 degrees Fahrenheit or colder
- Freezer temperatureQuestion0 degrees Fahrenheit
- How long can perishable food sit out?QuestionNo more than 2 hours (1 hour if hotter than 90 degrees)
- Safe internal temperature for chicken and turkeyQuestion165 degrees Fahrenheit
- Safe internal temperature for ground beefQuestion160 degrees Fahrenheit
- Safe internal temperature for pork, steaks and fishQuestion145 degrees Fahrenheit
- Safe temperature for leftoversQuestionReheat to 165 degrees Fahrenheit
- Food thermometerQuestionA tool to check that food is cooked enough
- Thaw frozen meat safelyQuestionIn the refrigerator, cold water, or microwave; not on the counter
- Wash raw chicken?QuestionNo, it spreads germs; cook it to temperature instead
- Wash fruits and vegetablesQuestionRinse under running water before eating
- Raw eggsQuestionCan carry germs; don't eat raw dough with eggs
- Raw flourQuestionCan carry germs; don't eat raw cookie dough
- Expiration dateQuestionThe date after which food may not be safe or best
- First in, first outQuestionUse older food before newer food
- LeftoversQuestionRefrigerate within 2 hours and eat within 3 to 4 days
- Food poisoningQuestionIllness from eating food with harmful germs
- BacteriaQuestionTiny living things, some of which make food unsafe
- SalmonellaQuestionA bacteria often found in raw poultry and eggs
- E. coliQuestionA bacteria that can be in undercooked beef and raw vegetables
- Allergen warningQuestionTell people about nuts, milk, eggs and other allergens in your cooking
- Oven mittsQuestionUse them to hold hot pans and dishes
- Pot handlesQuestionTurn them inward so they don't get bumped
- Hot pan lidsQuestionOpen away from your face to avoid steam burns
- Sharp knife safetyQuestionA sharp knife is safer than a dull one because it slips less
- Knife cutting technique: claw gripQuestionCurl fingertips under and keep knuckles forward
- Carrying a knifeQuestionPoint down, blade against your leg
- Passing a knifeQuestionHandle first
- Never catch a falling knifeQuestionStep back and let it fall
- Wet floorsQuestionWipe spills right away
- Unplug appliancesQuestionBefore cleaning them
- Water and electricityQuestionKeep cords and outlets away from water
- Microwave safetyQuestionUse only microwave-safe containers; no metal
- Steam from microwaved foodQuestionCan burn; open lids away from you
- Grease fireQuestionSmother it with a lid; never use water
- Fire extinguisher in kitchenQuestionKeep one handy and know how to use it
- Baking sheet vs hot waterQuestionNever put hot glass into cold water; it can shatter
- Ask an adult for help whenQuestionUsing the stove, oven, sharp knives or hot oil, unless you have permission
- Clean as you goQuestionWash tools and wipe surfaces while cooking
- SanitizeQuestionReduce germs on a surface to a safe level
- Dishwasher vs hand washingQuestionBoth work if hot water and soap are used
- ApronQuestionClothing that protects your clothes while cooking
- Tie back long hairQuestionSo it doesn't fall in food or near flames
- Taste-testingQuestionUse a clean spoon each time, don't double dip
- Cooking with kidsQuestionAlways with an adult nearby
- Seafood storageQuestionKeep on ice or very cold
- Rice left outQuestionCan grow bacteria; cool and refrigerate quickly
- Mold on breadQuestionThrow the whole loaf out
- Canned food with a bulging canQuestionDo not eat
- Smell testQuestionNot a reliable way to know food is safe
- When in doubtQuestionThrow it out
- Hot oil splattersQuestionDry food well before putting it in hot oil
- Slip-proof footwearQuestionWear closed-toe shoes in the kitchen
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