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Culinary
Vocab
Term | Definition |
---|---|
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 |