Food Safety and Sanitation
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Last updated 7:26 PM on 2/13/26
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6 Terms
1
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Foodborne illnesses
Significant health concerns resulting from consuming contaminated food.
2
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The Four Cs of food safety
Cleaning, Cooking, Chilling, and Cross-contamination, essential practices for safe food handling.
3
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Cross-contamination
Transfer of germs from raw meats to ready-to-eat foods, posing health risks.
4
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Temperature Danger Zone
The temperature range from 40°F to 140°F where bacteria multiply most rapidly.
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Food thermometer
A tool necessary for accurately checking food doneness instead of relying on visual cues.
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Cleaning vs. sanitizing
Cleaning refers to removing dirt, while sanitizing involves using chemicals or heat to reduce pathogens.
