| A | B |
|---|
| Botulism | Contracted from eating food in bulging cans |
| Cross-contamination | bacteria transferred from one food to another |
| E-Coli | Spread by poor hygeine with food. On surface of food or in ground meat |
| First Aid | On the spot emergency help for injuries |
| Flammable | Catches fire easily |
| Hazard | Any risk or danger |
| Microorganisms | Living things so small they can only be seen by a microscope |
| Salmonella | Bacteria found in raw poultry and eggs |
| sanitized | treated with chemical compound to kill microorganisms |
| Personal Hygeine | Keeping yourself clean/helps prevent spread of germs |
| toxin | poisonous substance |
| Temperature Danger Zone | 41-135 degrees (range where food spoils easily!) |
| Heimlich Manuever | first aid for choking victim |
| Grease Fires | Put out by smothering or with a Type B fire extinguisher |
| OSHA | Protects health and safety of Workers |
| Proper Lifting Procedures | Lift with your knees!! Have a good grip! Don't lift things that are too heavy for you!! |
