Food Science Study Guide

Personal Cleanliness

Daily hygiene practices to prevent contamination, like washing hands, wearing clean clothes, and covering coughs.

Staphylococcal bacteria

Bacteria from skin/sores (Staphylococcus aureus) that can transfer to food, causing illness if hygiene is poor.

Kitchen Cleanliness

Keeping all kitchen areas spotless and sanitized to prevent germ spread and ensure food safety.

Bacteria transfer

Harmful bacteria moving from raw foods to cooked foods or surfaces via shared utensils, causing cross-contamination.

Preventing Cuts

Safety steps to avoid cuts: use sharp knives properly, cut away from body, don't catch falling knives, and store safely.

Use of pot holders

Insulated pads or mitts used to safely handle hot pots, pans, and dishes, preventing burns.

Preventing Burns

Strategies to avoid burns: use dry pot holders, turn pot handles inward, wear tight clothing, and handle hot items carefully.

Preventing Falls

Safety tips to avoid slips and falls: wipe spills immediately, keep floors dry, use non-slip shoes, and use sturdy step stools.

Electric Shock prevention

Guidelines for safe electrical appliance use: keep hands dry, avoid damaged cords, don't overload outlets, and keep away from water.

Preventing Choking

Actions to prevent choking: chew food thoroughly, avoid talking/laughing with food, and minimize meal distractions.

General Guidelines and Procedures

Mandatory safety protocols for all kitchen users to ensure a clean, safe, and organized cooking environment.

Mop water disposal

Properly dispose of mop water outside or in a utility sink to prevent kitchen sink blockages and contamination.

Food lab responsibility

Shared accountability for maintaining a safe, clean, and organized kitchen or food lab environment.

Cleaning sinks

Thoroughly clean kitchen sinks with cleanser after each use to remove food, grease, and bacteria, maintaining hygiene.

Grooming in the kitchen

Inappropriate personal care in the kitchen, like excessive jewelry, long hair, long nails, strong scents, or chewing gum, linked to contamination.

Assigned kitchen unit

The specific area and equipment assigned to each group or individual in a kitchen lab, ensuring workflow, cleanliness, and safety.