Catering Key Words

2. The colour of waterproof plaster used in food technology kitchens so it can be easily seen if it falls into food.
4. A high-risk food poisoning bacteria often linked to undercooked minced beef or unpasteurised milk.
5. You must use a green chopping board for this food group to avoid cross-contamination.
6. Something you wear over your clothes to protect them from spills and bacteria.
9. The 'C' that involves using a fridge to keep food below 5°C to slow bacterial growth.
13. The transfer of harmful bacteria from one food, surface, or utensil to another.
14. The temperature range between 5°C and 63°C where bacteria multiply fastest is called the ______ zone.
15. Keeping yourself and your surroundings clean to prevent disease and food poisoning.

1. Always use these or an oven cloth when removing hot trays from the cooker.
3. A type of food poisoning bacteria often found in raw poultry and eggs.
7. You should always wash these with warm soapy water before touching food.
8. Items like rings and watches that must be removed before cooking because they can trap bacteria and dirt.
9. The 'C' that involves washing hands, worktops, and equipment thoroughly.
10. To accidentally transfer bacteria from raw food to ready-to-eat food (one of the 4 C's).
11. The 'C' that involves applying heat to food to destroy harmful bacteria.
12. This should be tied back securely before you start cooking to prevent physical contamination.