Safety & Sanitation

1 . The correct way to ____________________ frozen food is either in the refrigerator for one or two days or in the microwave oven immediately before use .
2 . A safe work habit is to place items where they ____________________ after use .
3 . To prevent ____________________ ____________________ replace cords and plugs when they become worn .
4 . To prevent ____________________ , pot handles should be turned inward to prevent accidental tipping .
5 . The first step when someone is being shocked is to ____________________ the power source .
6 . ____________________ ____________________ should be worn over an open cut .
7 . If someone is choking , use the ____________________ ____________________ ____________________ .
8 . Lift the far edge of a lid away from you to avoid being burned from escaping ____________________ .
9 . You should scrub your hands for ____________________ seconds before handling food .
10 . You should wash your hands after handling raw meat or poultry to avoid cross - ____________________ of foods .
11 . When food is kept cold , bacterial growth is slowed down .
12 . To keep cutting boards clean , wash them with a ____________________ ____________________ solution .
13 . The temperature zone that allows for growth of bacteria is ____________________ ____________________ ____________________ .
14 . Improperly cooked ground beef could be contaminated with ____________________ . ____________________ .
15 . ____________________ ____________________ is a bacterium that can be found in improperly processed home canned foods and if eaten , can lead to death .
16 . Food should be held at room temperature no more than ____________________ hours after eating
17 . If you need something from a high shelf , the ____________________ way to get it is by using a stepstool or ladder .
18 . A chef's apron caught on fire when cooking . ____________________ ____________________ would be the BEST for extinguishing the fire on the apron .
19 . Avoid wearing ____________________ ____________________ and ____________________ in the kitchen to help prevent bodily injury .
20 . Broken glass should be ____________________ ____________________ not picked up with your hands .
21 . Food ____________________ deals with preventing illness and accidents .
22 . Food ____________________ deals with the cleanliness of equipment and utensils .
23 . For safe food handling , the tops of cans should to be ____________________ before opening them .
24 . ____________________ can destroy some toxins that cause food borne illness .
25 . ____________________ ____________________ is a food borne illness that can lead to a disease involving the liver .
26 . ____________________ carelessness is the most frequent cause of kitchen accidents .
27 . If an appliance has a crack , the crack could contain ____________________ food .
28 . Leftover food should be placed in tightly covered containers and ____________________ .
29 . Preparing raw and ready to eat foods on the same cutting board causes ____________________ ____________________ .
30 . Raw oysters contaminated with fecal matter could cause one to get the ____________________ ____________________ ( norovirus ) .
31 . Raw poultry , meat , and finish should be stuffed just prior to ____________________ .
32 . ____________________ bacteria can be found in fresh poultry .
33 . ____________________ can cause gastrointestinal discomfort for a person that has eaten improperly cooked meat and poultry .
34 . The BEST way to check the internal temperature of food is to use a food grade ____________________ and place it in the center of the food .
35 . The temperature danger zone is different for home use than restaurants because home cooks do not always check to see if their food has reached the correct ____________________ ____________________ .
36 . Wash cloths and dishtowels should be washed ____________________ .