Culinary vocab

6. The temperature deep inside the thickest part of the food
8. Small, living things that can only be seen through a microscope
10. Food that needs time and temperature control for safety because it can be vulnerable to pathogen growth
12. Something with the potential to cause harm.
13. Process that removes dirt and other food from a surface
14. Process that reduces pathogens on a surface to a safe level
15. A formal review or examination conducted to see if an operation is following food safety laws.

1. A substance that makes food unsafe to eat
2. Microorganisms that cause illness
3. Cleaners that dissolve grease and work well where grease has burned on
4. Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove
5. Food, acidity, temperature, time, oxygen, and moisture
7. The spread of harmful bacteria from one food to another
9. The body’s negative reaction to a food protein.
11. The prevention of illness through cleanliness