Food and Kitchen Safety

3. remember that _______ and lathering are just as essential as using soap
8. the spreading of pathogens from one food item to another
12. to cut off a very thin layer of peel with most likely a peeler
13. an action used to move food items apart to prevent cross contamination
14. any infection or illness that is transferred to people by food that they eat
15. what type of foods should be kept below 18 degrees Celsius or cooler
16. bacteria grows rapidly over this temperature range
18. knife you should only use this knife to remove the bones from meat, poultry and fish
19. if water comes in contact with electricity, it could cause this
22. an organism that causes disease
23. the first step before starting a lab and something you should do before, after and when dealing with different food items
25. a severe allergic reaction to an antigen to which the body becomes extremely sensitive towards

1. if there is ever a situation involving fire you should use this as an appropriate response
2. is the unwanted pollution of something by another substance, resulting in it something becoming unclean
4. to remove batter from a mixing bowl you should use this tool
5. a serious disease for pregnant women, newborns and adults with weakened immune system
6. a measurement of heat, the heat setting at which you will need to cook something
7. an item used when a person is going into anaphylaxis shock
9. steel a tool used to keep knives sharp
10. measure small amounts of baking ingredients
11. to reduce pathogenic organisms to safe levels and ensure that it is clean and hygienic
17. most common cause of diarrhea and foodborne deaths can be caused by poultry and eggs
20. protect the counter when chopping
21. conditions or practices a person uses to maintain a healthy environment and used to prevent disease
24. a dull knife is much more likely to cut you therefore you should keep all knives __________