Safety and Sanitation Study Sheet - TFJ 1O1
Fill in the blanks.
______________________ when bacteria is transferred from food, surface/equipment to another
______________________ a danger or risk in food (or in the kitchen)
______________________ poisonous substance that is formed and given off by bacteria
______________________ killing harmful disease-causing bacteria (by using bleach/hot water)
______________________ overrun by insects or rodents
______________________ the temperature range in which harmful bacteria grow rapidly
______________________ practices that keep the surroundings favourable to health
______________________ help administered to the treatment of injuries
______________________ to remove visible soil (by washing with soap and water)
______________________ practices and conditions (as of cleanliness) to maintain health
Safe food handling practices (minimum four answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
Proper hygiene practices (minimum four answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
You must wash your hands after: (minimum 6 answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
5. _______________________________________ 6. ___________________________________________
Six steps to proper hand washing are:
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
5. _______________________________________ 6. ___________________________________________
List two ways to avoid a slip or fall:
1. _______________________________________ 2. ___________________________________________
List four ways to prevent a cut:
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
How do you treat a minor cut? _______________________________________________________________
Explain the danger zone. (List the temperature range) ______________________________________________
______________________ when bacteria is transferred from food, surface/equipment to another
______________________ a danger or risk in food (or in the kitchen)
______________________ poisonous substance that is formed and given off by bacteria
______________________ killing harmful disease-causing bacteria (by using bleach/hot water)
______________________ overrun by insects or rodents
______________________ the temperature range in which harmful bacteria grow rapidly
______________________ practices that keep the surroundings favourable to health
______________________ help administered to the treatment of injuries
______________________ to remove visible soil (by washing with soap and water)
______________________ practices and conditions (as of cleanliness) to maintain health
Safe food handling practices (minimum four answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
Proper hygiene practices (minimum four answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
You must wash your hands after: (minimum 6 answers)
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
5. _______________________________________ 6. ___________________________________________
Six steps to proper hand washing are:
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
5. _______________________________________ 6. ___________________________________________
List two ways to avoid a slip or fall:
1. _______________________________________ 2. ___________________________________________
List four ways to prevent a cut:
1. _______________________________________ 2. ___________________________________________
3. _______________________________________ 4. ___________________________________________
How do you treat a minor cut? _______________________________________________________________
Explain the danger zone. (List the temperature range) ______________________________________________