Safety Vocabulary

6. Shock A sudden discharge of electricity through a part of the body, often caused by touching live wires or electrical equipment with wet hands.
9. The transfer of harmful bacteria or substances from one surface, food, or object to another, often between raw meats and ready-to-eat foods.
12. A potential source of danger or harm, particularly in the kitchen.
14. The vapor that comes from hot liquids, which can cause burns if handled improperly.
15. Easily set on fire, such as loose clothing or oils.
16. The process of defrosting frozen food, typically done in the refrigerator to prevent bacterial growth.
17. To clean surfaces or objects to make them free from bacteria or other contaminants.
18. Practices and conditions that help to maintain health and prevent the spread of diseases, particularly through cleanliness.
19. The temperature range (5°C to 60°C) where bacteria can grow rapidly, leading to foodborne illnesses.
20. To burn with hot liquid or steam.

1. A portable device that discharges water, foam, or other substances to put out fires.
2. The presence of harmful substances or microorganisms in food, surfaces, or utensils.
3. To make a blade or knife edge finer and more effective for cutting, reducing the risk of accidents.
4. Microorganisms that can cause food spoilage or foodborne illness, especially when food is left in unsafe temperature zones.
5. The correct techniques for using and opening an oven to prevent burns, including the use of protective gloves or cloths.
7. Sickness caused by consuming contaminated food or drink, often due to bacteria, viruses, or parasites.
8. Describes electrical cords that are worn and damaged, exposing wires and creating a risk of electric shock or fire.
10. A safety device used to extinguish small fires by cutting off the fire’s oxygen supply.
11. A fire caused by overheated fats or oils, usually during cooking, which cannot be extinguished by water.
13. A microorganism such as bacteria, viruses, or fungi that can cause disease, often present in contaminated food or surfaces.