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.
