Food Safety

2. / the action or state of making or being made impure by polluting or poisoning.
4. burn / a condition of discoloration or other damage caused to frozen food by evaporation, typically due to inadeqate packaging or storage conditions in the freezer.
7. member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
8. / Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
10. / the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
11. / Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.

1. / improper handling of raw meat, poultry and seafood can create an inviting environment for cross-contamination. As a result, harmful bacteria can spread to food and throughout the kitchen.
3. / a condition of discoloration or other damage caused to frozen food by evaporation, typically due to inadeqate packaging or storage conditions in the freezer.
5. / conditions relating to public health, especially the provision of clean drinking water and adequate sewage disposal.
6. illness/Illness caused by food contaminated with bacteria, viruses, parasites, or toxins.
9. zone / an area in which there is a high risk of harm, especially where this risk has been officially identified.
10. / Food is safe when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of foods.