Kitchen Safety & Sanitation

2. What goes bacteria do in the "Temperature Danger Zone?"
3. Use a ___________ paper towel to wipe of the splinters of broken glass.
4. What do you put glass in after you've picked up the large pieces?
6. Cook meat, ________________, fish, & eggs thoroughly to avoid foodborne illness.
7. What should you NEVER use to put out a grease fire?
9. Bacteria loves food high in ______________.
11. How should you lift a pot lid to prevent being burned by steam? Like a what?
15. Keep equipment _______________ when not in use.
18. What type of rug should you use in the kitchen
19. It is safe to thaw frozen food in the refrigerator or __________________
21. Leftovers should stored in the refrigerator or ______________?
22. Food that is likely to spoil quickly is called?

1. An illness caused by unsafe bacteria.
5. Pot and pan handles should be pointed _____________ and out of the way
8. How many hours can leftovers remain at room temperature?
10. If you drop a knife, don't try to catch it. Let it ___________.
12. How soon should you clean up a spill in the kitchen?
13. After cutting raw meat, fish, or poultry you should wash your knife, ________________, & cutting board.
14. What can burn you if you use a wet pot holder?
16. Cook, chill, ___________, combat
17. Burned food should be disposed of after it has _______________ down.
20. A sharp knife is a __________ knife, a dull knife is a dangerous knife.