Topic 4: Food Hygiene

3. Tools used in cooking, like knives, spoons, and forks.
5. Small organisms that can live in food and cause illnesses if food isn't handled properly.
8. Food that is not eaten right away and saved for later.
9. Hygiene Keeping food clean and safe to eat by following certain rules when cooking or storing it.
11. To heat food again after it has cooled down, making sure it’s hot enough to kill germs.
12. to the right temperature Cooking food until it's hot enough to kill any harmful germs (like no pink in chicken).
14. Even smaller organisms than bacteria, some of which can make people sick if they contaminate food.
15. Poisoning Sickness caused by eating food that has harmful germs on it.

1. containers Special containers that don’t let air in, helping food stay fresh and protected from germs.
2. When something unwanted, like germs, gets into food and makes it unsafe to eat.
4. Putting food in the fridge or freezer to keep it fresh and safe to eat.
6. When germs from raw foods like meat or eggs spread to other foods.
7. Keeping things like hands, surfaces, and utensils clean to avoid spreading germs.
9. Illness Sickness caused by eating food that has harmful germs.
10. Keeping raw and cooked foods apart to stop germs from spreading.
13. Tiny organisms like bacteria and viruses that can make people sick if they get onto food.