Play Hangman to learn the vocabulary words from our Food Safety list.
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Instructions
- Guess the letters of the word by clicking on the letters.
- Use the definitions to help you learn the words.
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vocabulary list
| Word | Definition |
|---|---|
| hygiene | Personal hygiene in the context of food safety refers to practices that promote cleanliness and prevent contamination during food handling. |
| sanitation | Sanitation in personal hygiene refers to practices that prevent the spread of germs and diseases through cleanliness and hygiene. |
| cleanliness | Cleanliness in personal hygiene refers to the practice of keeping oneself and one's surroundings free from dirt, germs, and contaminants. |
| handwashing | Handwashing is the act of cleaning one's hands with soap and water to remove dirt, germs, and bacteria. |
| sterilization | Sterilization in personal hygiene refers to the process of killing or removing all microorganisms from surfaces, tools, or instruments. |
| disinfection | Disinfection in personal hygiene refers to the process of killing or removing harmful microorganisms from surfaces or objects. |
| grooming | Grooming in the context of personal hygiene refers to practices such as bathing, hair care, and nail maintenance for cleanliness and health. |
| oral care | Oral care refers to the practice of keeping the mouth clean and healthy by brushing, flossing, and using mouthwash regularly. |
| Cross-contamination | Cross-contamination refers to the transfer of harmful bacteria or other microorganisms from one surface or food to another. |
| Food safety | Food safety in the context of cross-contamination refers to preventing the transfer of harmful bacteria from one food to another. |
| Hygiene | Hygiene in the context of cross-contamination refers to practices that prevent the spread of harmful bacteria between surfaces and food. |
| Contaminated | Contaminated refers to the presence of harmful substances or microorganisms in food due to cross-contamination, posing a risk to health. |
| Pathogens | Pathogens are harmful microorganisms that can cause illness when transferred from contaminated surfaces or foods to other foods. |
| Sanitization | Sanitization refers to the process of cleaning and disinfecting surfaces to prevent cross-contamination and ensure food safety standards are met. |
| Foodborne illness | Foodborne illness is a sickness caused by consuming contaminated food, which can occur through cross-contamination of bacteria or viruses. |
| refrigeration | Refrigeration is the process of cooling food to low temperatures to slow down bacterial growth and maintain freshness. |
| freezing | Freezing is the process of preserving food by storing it at a temperature below 0 degrees Celsius to inhibit bacterial growth. |
| canning | Canning is a method of preserving food by sealing it in a jar and heating it to destroy microorganisms. |
| vacuum sealing | Vacuum sealing is a method of removing air from a package before sealing it, to preserve food freshness and prevent spoilage. |
| temperature control | Temperature control refers to the practice of maintaining food at safe temperatures to prevent bacterial growth and foodborne illness. |
| expiration dates | Expiration dates indicate the last date a product should be consumed for optimal quality and safety, essential for food storage. |
| airtight containers | Airtight containers are containers that are sealed tightly to prevent air and moisture from entering, keeping food fresh longer. |
| humidity control | Humidity control in food storage involves maintaining proper levels of moisture to prevent spoilage and preserve food quality. |
| allergen | An allergen is a substance that can trigger an allergic reaction in some individuals when consumed, such as peanuts or shellfish. |
| cross-contamination | Cross-contamination refers to the transfer of allergens from one food to another, posing a risk to individuals with allergies. |
| food sensitivity | Food sensitivity refers to an adverse reaction to certain foods that does not involve the immune system, such as lactose intolerance. |
| menu labeling | Menu labeling is the practice of providing information on restaurant menus about the presence of allergens in food items. |
| food allergy | An immune system reaction to a specific food protein that can cause symptoms ranging from mild to severe. |
| gluten-free | Gluten-free means that a food product does not contain any gluten, a protein found in wheat, barley, and rye. |
| dairy-free | Dairy-free refers to foods that do not contain any dairy products, such as milk, cheese, or yogurt, suitable for lactose intolerant individuals. |
| nut-free | Nut-free refers to food products that do not contain any nuts or nut-based ingredients to prevent allergic reactions. |
| sanitize | Sanitize refers to the process of cleaning and disinfecting surfaces or equipment to eliminate harmful bacteria and pathogens. |
| disinfect | Disinfect means to clean and sanitize surfaces by using chemicals or heat to kill germs and prevent contamination. |
| sterilize | Sterilize refers to the process of killing all microorganisms, including bacteria, viruses, and fungi, to ensure cleanliness and safety. |
| decontaminate | Decontaminate refers to the process of removing or neutralizing harmful pathogens, toxins, or substances from surfaces or objects. |
| sanitize | Sanitize means to clean and disinfect surfaces, equipment, and utensils to eliminate harmful bacteria and prevent contamination. |
| sanitize | Sanitize means to clean and disinfect surfaces, equipment, and utensils to remove harmful bacteria, viruses, and other contaminants. |
| scrub | "Scrubbing is the act of using a brush or sponge with soap or detergent to thoroughly clean surfaces or items." |
| degrease | Degrease means to remove grease or oil from a surface, typically using a cleaning agent or solvent to ensure cleanliness. |