| A | B |
|---|
| bacterial growth | grows between 40 degrees and 140 degrees |
| refrigerator | place to store tightly covered food containers |
| disposable gloves | wear over an open cut when working in the kitchen |
| cross-contamination | wash hands after handling raw meat to prevent this |
| botulism | improperly canned green beans may contain this bacteria |
| stepstool | safe way to reach somthing on a high shelf |
| power source | disconnect this if a person receives an electric shock |
| raw or uncooked eggs | may contain salmonella bacteria |
| far edge | to avoid steam birns lift this part of a pot lid |
| heat | kills some toxins that can cause foodborne illnesses |
| inward | turn pot handles this direction when on the stove top |
| carelessness | most common cause of accidents |
| obstructed airway maneuver | used if someone is choking |
| refrigerator | safest way to thaw frozen foods |
| chlorine bleach | clean cutting boards with this |
| raw meats | these should be stuffed just prior to cooking |
| salmonella | fresh poultry may be contaminated with this bacteria |
| 20 seconds | time to scrub hands before handling food |
| colstridium botulimum | bacteria found in improperly canned foods |
| shocks | replace worn plugs to prevent this |
| E coli | bacteria found in improperly cooked ground beef |
| danger zone | temperature range that allows bacteria growth |
| hepatitus A | foodbprne illness that can lead to liver disease |
