| A | B |
|---|
| baking soda | Use this to put out grease fires. |
| dirty utensil | Breeding ground for harmful bacteria. |
| toxins | Poisons which can be produced by bacteria. |
| bacteria count | When this becomes too great, even healthy people get sick. |
| chlorine bleach | Use this to kill bacteria on kitchen counters. |
| severe headache | A symptom of salmonellosis. |
| toxoplasmosis | Asociated with eating undercooked meat from animals infecte with a parasite. |
| raw oysters and clams | Transmit hepatitis A virus. |
| rhubarb leaves | Source of natural toxins. |
| 60-126 DEGREES F | Danger zone for bacteria to multiply rapidly. |
| 140 DEGREES F (60 DEGREES C) | Hot foods should be kept above this temperature. |
| 40 DEGREES F (5 DEGREES C) | Refrigerators should be no warmer than this. |
| 0 DEGREES F (-18 DEGREES C) | Freezers should be no warmer than this. |
| 165 DEGREES F (74 DEGREES C) | The stuffing in raw turkey should be heated to this temperature or higher. |
| abdominal thrust | Used to save choking victims. |
| unable to talk or breathe | Symptom of a choking victim. |
| aerosol can | This should not be burned; it may explode. |
| gasket | When this is loose, cold air leaks from the refrigerator or freezer. |
| call emergency medial assistance | Do this first if a person is accidentally poisoned. |
| apply cold water | Do this first if a person is burned. |
| disconnect appliance | Do this first if a person has received an electric shock. |
| cover wound | Do this first if a person is bleeding. |
| foodservice establishments | Where most foodborne illnesses occur. |
| accidents | Often these can be prevented by properly using and caring for equipment. |
| chemical poisons | Keep products containing these where children cannot reach them. |
| poisoning | Give a victim of this an antidote, fi known, and call emergency services. |
| cuts | These injuries are oftten caused by knives an broken glass. |
| burns | Prevent these by turning pan handles inward to avoid accidental tipping. |
| falls | Avoid this type of injury by applying nonskid was thinly and evenly on the floor. |
| electric shock | To prevent this type of injury, replace all worn cords and plugs. |
| choking | To prevent this type of injury, chew food thoroughly. |
| foodborne illness | A disease transmitted by food. |
| contaminant | A potentially harmful substance that has accidentally gotten into food. |
| microorganism | A living substance so small it can be seen only under a microscope. |
| bacteria | Single-celled or noncellular microorganisms that live almost everywhere. |
| sanitation | Maintaining clean conditions to prevent disease and promote good health. |
| hygiene | Practices that promote good health. |
| cross-contamination | Transfer of harmful bacteria from one food to another. |
| three-day supply | Amount of food and water that should be stored for emergencies. |
