seven hazards in the kitchen to prevent & first aid procedures to know

moisture loss caused when frozen food is improperly packaged or stored too long

process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms

practice of keeping clean

Spoilage caused by breakdown of fats

immediate removal of product from store

maximum safe level for certain chenical in the human body

scrubbing hands with soap and warm water to remove harmful bacteria

a colorless, odorless deadly gas

treatment given right after an accident that helps to relieve pain and prevent further injury

a lifesaving technique that helps save a victim who isn't breathing and whose heart has stopped

a substance that works against a poison