Food Safety

1. to make food until safe to eat
3. zone the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
7. should be done in the refridgerator
9. soda used when putting out fat fires
10. a device that is used during anaphylactic shock
11. grows rapidly in the danger zone
16. the process where bacteria or other microorganisms are transferred from one food to another.
17. when meat is still pink in the middle
18. containers, cutlery, and other materials used for cooking
19. let food cool down after cooking it
20. dry after washing dishes they should be left to

1. to disinfect something
2. a serious allergic reaction that could cause death if not treated with epipen
4. poisoning illness caused by bacteria sometimes causing vomiting and diarrhea
5. keep foods away from each other to avoid cross-contamination
6. thermometer an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
8. measured in degrees
12. the food borne illness that is caused by eating raw meat
13. should be done before working with food, when switching from working on one food to another, after using the toilet, etc
14. hygiene the process of keeping your hands clean
15. disinfect; make things clean and hygienic