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Culinary

Vocab

TermDefinition
Hazard source of danger
toxin a harmful organism or substance
sanitary clean
contaminated food that is unfit to be eaten
pathogens microorganisms of foodborne illnesses
direct contamination happens when raw foods or plants are exposed to harmful microorganisms
cross-contamination the movement of harmful microorganisms from one place to another
sanitation healthy or clean or whole
bacteria tiny single-celled microorganisms
viruses organisms that cause many food-related illnesses
parasite an organism that has to live on a host to survive
fungi spore-producing organisms found in soil, plants, animals, and water
mold a form of fungus
cleaning removing food and other soil from a surface
sanitizing reducing the number of microorganisms on the surface
occupational back support type of back brace with suspenders
flammable materials that are quick to burn
lockout/tagout all necessary switches on malfunctioning electrical equipment are tagged and locked from use
emergency a potentially life-threatening situation that usually occurs suddenly and unexpectedly
first aid involves assisting an injured person until professional medical help can be provided
shock a medical condition in which not enough oxygen reaches tissues
abrasion a scrape or minor cut
laceration a deep cut or tear in the skin
avulsion happens when a portion is partially or completed torn off
puncture wound happens when the skin is pierced with a pointed object
heimlich maneuver a series of thrust to the abdomen that can help dislodge something that is stuck in someone's airway
cardiopulmonary resuscitation is emergency care that is performed on people who are unresponsive
general safety audit a review and inspection of all safety procedures and equipment
Created by: Damond
Popular Culinary Arts sets

 

 



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