Kitchen Safety

1. to make food until safe to eat
2. the food borne illness that is caused by eating raw meat
4. disinfect; make things clean and hygienic
8. a device that is used during anaphylactic shock
9. thermometer an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
12. the process where bacteria or other microorganisms are transferred from one food to another.
14. dry after washing dishes they should be left to
15. should be done in the refridgerator
16. hygiene the process of keeping your hands clean
18. zone the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
20. let food cool down after cooking it

1. to disinfect something
3. a serious allergic reaction that could cause death if not treated with epipen
5. measured in degrees
6. keep foods away from each other to avoid cross-contamination
7. containers, cutlery, and other materials used for cooking
10. grows rapidly in the danger zone
11. should be done before working with food, when switching from working on one food to another, after using the toilet, etc
13. poisoning illness caused by bacteria sometimes causing vomiting and diarrhea
17. soda used when putting out fat fires
19. when meat is still pink in the middle