Print double-sided (flip on the long edge) and cut along the dashed lines. Fronts and backs line up.
Food and Kitchen Safety · Fronts · page 1
Bacteria
Salmonella
clean
chill
cook
separate
wash
leftovers
Food and Kitchen Safety · Backs · page 1
Rod-shaped Gram-negative enterobacteria
Tiny single-celled living things, some of which cause illness
Coldness due to a cold environment
Free from dirt
A ___ printed article that originally appeared in a larger publication
Someone who ___ food
A small part or portion that remains after the main part no longer exists (plural)
A thin coat of water-base paint
Food and Kitchen Safety · Fronts · page 2
soapy
illness
cleanliness
sanitation
pathogens
refrigerate
temperature
avoid
Food and Kitchen Safety · Backs · page 2
Impairment of normal physiological function affecting part or all of an organism
Resembling or having the qualities of ___
The state of being clean and conducive to health
The habit of keeping free of superficial imperfections
To preserve by chilling
Any disease-producing agent (plural)
To refrain from certain foods or beverages
How hot or cold something is
Food and Kitchen Safety · Fronts · page 3
contamination
proper
spoiled
Food and Kitchen Safety · Backs · page 3
Having all the qualities typical of the thing specified
The state of being ___
To become unfit for consumption or use