| A | B |
|---|
| cooking center | range, cooking appliances, pots/pans |
| mixing center | food prep., eequipment storage |
| planning center | space for cookbooks, coupons, etc. |
| safety | electrical, cuts, burns, chemicals, falls |
| Heimlich Maneuver | how to help person chocking |
| sanitation | following practices that help prevent disease |
| food-borne illness | food poisoning |
| toxins | poisons produced by bacteria |
| parasites | organisms that get their nturients from other living organisms |
| personal hygiene | keeping oneself clean so as to not introduce harmful bacteria |
| cross-contamination | letting microorgainsims go from one food to another |
| salmonellosis | bacteria found in raw or undercooked foods |
| staph | toxin from bacteria found on human skin, the nose and throat (staphylococcus aureus) |
| E coli | E. coli bacteria found in contaminated raw or rare ground beef, water, unpasteurized milk |
| listeriosis | bacteria frequently found in the environment. Can grow slowly in refrigerator temps. |
| botulism | in improperly processd canned foods. Grows only where there is little or no oxygen |
