Cross Contamination
The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods.

Danger Zone
Temperatures at which bacteria grow fastest, 40 - 140 degrees

Defrost/Thaw
The process of letting food unfreeze.

E. coli

commonly contracted from raw or undercooked beef and unwashed produce

Food-borne Illness
Disease caused by bacteria found in food

Listeria

commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads

Non-renewable Resources

Item that can not be replenished.

Recycle
An item which is adapted to a new use and can be used again

Renewable Resources

Any Natural resource that can be replenished naturally over time.

Salmonella

commonly contracted from raw eggs, raw or undercooked poultry and un-pasteurized milk

Sanitation
Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria.

Thermometer
Measures the temperature of food and is used to determine if the food is safe to eat.