Culinary Food Safety

4. Protective garment worn over clothing that must be removed before using the restroom.
5. The presence or introduction of harmful substances or pathogens into food.
7. A poison produced by certain microorganisms that cannot be destroyed by cooking.
12. Removing leftover food particles from plates into the garbage before washing.
13. A microscopic pathogen that requires a living host to multiply, often spread by unwashed hands.
14. Toxic substances like bleach or sanitizers that must be stored away from food.
15. The essential kitchen tool used to accurately measure the internal temperature of food.
16. The step in a three-compartment sink used to remove soap from dishes.
18. A formal evaluation of a kitchen facility by health officials to check compliance.
19. Single-use hand coverings that must be changed between tasks to prevent cross-contamination.
22. Bringing previously cooked food back to a safe internal temperature before serving.
23. The overall practice of maintaining personal cleanliness to ensure safe food preparation.

1. A protein in food that causes an immune system reaction in sensitive individuals.
2. The single most important personal cleanliness practice, lasting at least twenty seconds.
3. Single-celled living microorganisms that can multiply rapidly in the Danger Zone.
6. A mandatory kitchen head covering used to prevent physical hair contamination.
8. The process of reducing pathogens on a clean surface to safe levels using heat or chemicals.
9. Any microorganism, such as a virus or bacterium, that causes foodborne illness.
10. The process of food decaying, deteriorating, or becoming unsafe to eat.
11. Storing food at zero degrees or lower to stop bacterial growth completely.
17. Keeping food items in designated dry, refrigerated, or frozen areas.
20. The first word in the name of the temperature range where bacteria multiply fastest.
21. The process of cooling food quickly to safe temperatures to slow bacterial growth.