Food Safety Presentation:
This is a presentation I created for a practicum that I completed for FCEDS 306. It was my goal during this practicum to introduce the students to different presentation formats that could be used in place of PowerPoint. I completed this practicum right before Thanksgiving break. In order to help make this information relevant to the students, I tied in common food safety mistakes people often make during Thanksgiving meal preparation. Attached is the unit plan I created for this topic.
food_safety_and_sanitation_unit_plan.doc | |
File Size: | 79 kb |
File Type: | doc |
(RE)Think Food Safety
- Why is food safety important?
- What do we know about Food Borne Illnesses?
The danger zone refers to the temperatures between 40 °F and 140 °F. This is the temperature range in which harmful bacteria multiply the fastest. If perishable foods stay in the danger zone too long, the food will spoil, meaning there will be no way to kill off the bacteria present in order to make the food safe for consumption.
- Under the right conditions they double their number every 10 to 30 minutes. If we start with one bacterium that splits every 20 minutes, we would have over two million bacteria in seven hours!
So are we going to die?? O:
Is Rare okay?