Kitchen Safety

4. to disinfect something
6. the process where bacteria or other microorganisms are transferred from one food to another.
9. to make food until safe to eat
12. measured in degrees
13. a device that is used during anaphylactic shock
14. when meat is still pink in the middle
15. should be done in the refrigerator
16. a serious allergic reaction that could cause death if not treated with epipen
18. used when putting out fat fires
20. grows rapidly in the danger zone

1. an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
2. the process of keeping your hands clean
3. the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
4. let food cool down after cooking it
5. illness caused by bacteria sometimes causing vomiting and diarrhea
7. the food borne illness that is caused by eating raw meat
8. after washing dishes they should be left to
10. containers, cutlery, and other materials used for cooking
11. should be done before working with food, when switching from working on one food to another, after using the toilet, etc
17. disinfect; make things clean and hygienic
19. keep foods away from each other to avoid cross-contamination