One-celled living organisms so small that they can only be seen with a microscope.

A dangerous bacteria that causes foodborne illness.

To thoroughly clean surfaces to get rid of bacteria and it is the first step in preventing foodborne illness.

When harmful bacteria are transferred from one food or surface to another.

Salmonella and E-coli are two bacteria that can make a person extremely sick or can cause death.

Ways to sanitize a kitchen are to NEVER wipe lids of cans before opening, use dirty sponges, run garbage disposal once a week, wash your dishtowels once a month in cold water, and use the same spoon every time you taste food when you are cooking.

You should wash produce thoroughly under cold water and use a vegetable scrubber to loosen dirt on hard vegetables.

You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.

Always thaw foods in the refrigerator overnight and never thaw them lying on the counter or in a sink of water.

It is ok to serve food that has been sitting out at room temperature for 6 hours.

The basic areas of safety in the kitchen that we covered were falls, fires/burns, cuts, poisoning and electrical shock.

It is proper dining etiquette to put your elbows on the table, be 10 minutes late, leave your napkin on the table and only get it if you need to blow your nose, talk with food in your mouth, chew with your mouth open, when eating meat cut it up all at one time, and sending a thank you note is not necessary.