Safety Vocabulary Flash

Front

Contamination

Back

The presence of harmful substances or microorganisms in food, surfaces, or utensils.

Front

Cross-contamination

Back

The transfer of harmful bacteria or substances from one surface, food, or object to another, often between raw meats and ready-to-eat foods.

Front

Sharpen

Back

To make a blade or knife edge finer and more effective for cutting, reducing the risk of accidents.

Front

Thaw

Back

The process of defrosting frozen food, typically done in the refrigerator to prevent bacterial growth.

Front

Scald

Back

To burn with hot liquid or steam.

Front

Frayed

Back

Describes electrical cords that are worn and damaged, exposing wires and creating a risk of electric shock or fire.

Front

Bacteria

Back

Microorganisms that can cause food spoilage or foodborne illness, especially when food is left in unsafe temperature zones.

Front

Danger Zone

Back

The temperature range (5°C to 60°C) where bacteria can grow rapidly, leading to foodborne illnesses.

Front

Hygiene

Back

Practices and conditions that help to maintain health and prevent the spread of diseases, particularly through cleanliness.

Front

Electrical Shock

Back

A sudden discharge of electricity through a part of the body, often caused by touching live wires or electrical equipment with wet hands.