| A | B |
|---|
| The Thaw Law | Defrost foods in the refrigerator, microwave, or under running water. Never defrost food on the kitchen counter. |
| Sanitation | Keeping work areas free from bacteria or dirt. |
| Perishable Food | Foods that can become unsafe or spoil quickly if not refrigerated or frozen. |
| Danger Zone | The range of temperatures at which most bacteria multiply rapidly--between 40 and 140 degrees Fahrenheit. |
| Thorough Cooking | Cooking food to a safe internal temperature. |
| Foodborne Illness | Sickness caused by eating contaminated food, sometimes called food poisoning. |
| Contaminated Food | Food that contains harmful bacteria. |
| Cross-Contamination | The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands. |
| Personal Hygiene | Cleanliness, keeping yourself clean. |
| Two Hour Rule | Perishable food should not be left at room temperature longer than two hours. |
