Safety Vocabulary

2. safety The proper handling, preparation, cooking, and storage of food to help prevent illness and injury.
3. An injury caused by contact with something hot, such as a pan, oven, stove, food, liquid, or steam.
4. Food that can spoil or become unsafe quickly and needs proper temperature control.
7. Practices used in the kitchen to prevent accidents, injuries, and illness.
12. hygiene Keeping your hands, body, hair, clothing, and other personal areas clean while preparing food.
13. Food that can be eaten without additional cooking or preparation to make it safe.
14. hazard An unwanted object, such as glass, metal, or a piece of plastic, that could get into food and cause injury.
18. To remove food, dirt, grease, and other unwanted material from a surface.
19. Practices that help keep people clean and prevent the spread of germs.
20. To keep food cold in a refrigerator to slow bacterial growth and spoilage.
22. How hot or cold something is, measured using a thermometer.
24. Anything in the kitchen that could cause an injury, illness, or unsafe food.
25. Keeping food, equipment, utensils, surfaces, and the kitchen clean and safe.
27. A tool used to measure the temperature of food or cooking equipment.
28. Harm to the body caused by an accident, such as a cut or burn.
29. A food or ingredient that can cause an allergic reaction in some people.

1. illness An illness caused by eating food contaminated with harmful germs, chemicals, or other hazards.
5. Microscopic organisms that can grow on food and may cause foodborne illness.
6. To reduce harmful germs on a cleaned surface to a safe level.
8. When food comes into contact with something that can make it unsafe to eat.
9. Washing hands properly with soap and water to remove dirt and germs before and during food preparation.
10. When harmful germs are transferred from one food, person, utensil, or surface to another.
11. Food that has not been cooked, such as raw meat, poultry, seafood, or eggs.
15. zone The temperature range where bacteria can multiply rapidly in food.
16. hazard A harmful chemical that can contaminate food or cause injury if it is improperly used or stored.
17. To keep raw foods away from ready-to-eat foods and other surfaces to prevent cross-contamination.
21. allergy An immune-system reaction that occurs when a person eats a food their body reacts to.
23. hazard A harmful microorganism or biological substance that can contaminate food and cause illness.
25. The proper way of keeping food, supplies, and equipment when they are not being used.
26. To safely allow frozen food to become unfrozen before cooking.