Food Safety

4. measured in degrees
8. the food borne illness that is caused by eating raw meat
10. containers, cutlery, and other materials used for cooking
11. a serious allergic reaction that could cause death if not treated with epipen
14. grows rapidly in the danger zone
16. zone the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
17. keep foods away from each other to avoid cross-contamination
18. soda used when putting out fat fires
19. should be done in the refridgerator

1. a device that is used during anaphylactic shock
2. to disinfect something
3. the process where bacteria or other microorganisms are transferred from one food to another.
5. let food cool down after cooking it
6. when meat is still pink in the middle
7. thermometer an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
8. disinfect; make things clean and hygienic
9. hygiene the process of keeping your hands clean
12. should be done before working with food, when switching from working on one food to another, after using the toilet, etc
13. dry after washing dishes they should be left to
15. to make food until safe to eat
20. poisoning illness caused by bacteria sometimes causing vomiting and diarrhea