Kitchen Safety

2. The proper method of keeping food items at safe temperatures and conditions to prevent spoilage and contamination.
7. The transfer of harmful bacteria or allergens from one food or surface to another, often occurring through improper handling.
8. Acronym that is used to remember the conditions that are needed for bacteria growth to prevent foodborne illness.
10. Any unwanted animal or insect in a kitchen that can contaminate food, such as rodents or insects.
11. A potential source of harm or adverse effect that can affect food safety, including biological, chemical, and physical hazards.
12. Foods that need time control inorder to stay safe from foodborne illness.
13. The process of maintaining cleanliness and hygiene in a kitchen to prevent contamination and ensure food safety.
14. The range of temperatures (typically between 40°F and 140°F) in which bacteria can grow rapidly, posing a risk to food safety.

1. An illness caused by consuming contaminated food or beverages, often resulting from pathogens, toxins, or allergens.
3. A substance that can cause an allergic reaction in some individuals, which must be managed carefully in food preparation.
4. The process of removing dirt, food residues, and other contaminants from surfaces to promote a safe food preparation environment.
5. The presence of harmful substances or microorganisms in food, which can cause foodborne illness.
6. The use of chemicals or heat to kill harmful microorganisms on surfaces after cleaning.
9. Acronym to remember how to use a fire extinguisher in case of an emergency.
11. Practices related to maintaining cleanliness of the body, which are essential for food handlers to prevent contamination.