Food Safety Lessons: Introduction

Welcome to the Food Safety Lessons produced by the ISU Extension. This food safety module is presented in four lessons:

Lesson 1: What's bugging you?

Students will get an overview of the importance of food safety and become familiar with common foodborne pathogens. Topics in this lesson include:

What is foodborne illness?

Who is at risk?

How does food become hazardous?

Why are microorganisms important?

What is the greatest threat to food safety?

What conditions encourage bacteria to grow?

What are the most common foodborne pathogens?

How can I handle food safely?

Lesson 2: What are Consumer Control Points?

This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness in the home. Students learn the "Consumer Control Points" from purchase through preparation by working their way through the Consumer Control Point Kitchen.

Purchasing

Storage

Preparation

Cooking

Serving

Handling leftovers

Four jingles in this lesson use the RealAudio player, available for download at the bottom of this page.

Bookmarks with clever slogans about the Consumer Control Points are available from Iowa State University Extension Publications Distribution. E-mail them for more information (ask for publication EDC-111).

Lesson 3: Where is the Danger Zone?

A hypothetical situation using cartoon characters explains the importance of time and temperature in keeping food safe.

Lesson 4: Who is FAT TOM?

An animated turkey, FAT TOM, explains the importance of factors affecting the growth of foodborne pathogens. Students learn the importance of these terms as they relate to food safety:

Food

Acidity

Time

Temperature

Oxygen

Moisture

Glossary of Food Safety Terms
Over forty food safety terms are defined, with links to more Web-based information.

Tests
Consumers and students may take a computer-scored achievement test after each lesson. The "Submit" button at the end of each test sends their answers to the ISU Extension computer for grading. The student receives immediate feedback on their score.

G2 Player
Get the free RealAudio plug-in to hear the jingles!

[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four]
[Introduction] [Glossary] [References] [Contact]

This page was updated on July 13, 1999.
Copyright © 1998 - 2006
Food Safety Project,
Iowa State University Extension

	Welcome to the Food Safety Lessons produced by the ISU Extension. This food safety module is presented in four lessons:

		Lesson 1: What's bugging you?
	Students will get an overview of the importance of food safety and become familiar with common foodborne pathogens. Topics in this lesson include: What is foodborne illness? Who is at risk? How does food become hazardous? Why are microorganisms important? What is the greatest threat to food safety? What conditions encourage bacteria to grow? What are the most common foodborne pathogens? How can I handle food safely?

		Lesson 2: What are Consumer Control Points?
	This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness in the home. Students learn the "Consumer Control Points" from purchase through preparation by working their way through the Consumer Control Point Kitchen. Purchasing Storage Preparation Cooking Serving Handling leftovers Four jingles in this lesson use the RealAudio player, available for download at the bottom of this page. Bookmarks with clever slogans about the Consumer Control Points are available from Iowa State University Extension Publications Distribution. E-mail them for more information (ask for publication EDC-111).

		Lesson 3: Where is the Danger Zone?
	A hypothetical situation using cartoon characters explains the importance of time and temperature in keeping food safe.

		Lesson 4: Who is FAT TOM?
	An animated turkey, FAT TOM, explains the importance of factors affecting the growth of foodborne pathogens. Students learn the importance of these terms as they relate to food safety: Food Acidity Time Temperature Oxygen Moisture


	Glossary of Food Safety Terms Over forty food safety terms are defined, with links to more Web-based information.

	Tests Consumers and students may take a computer-scored achievement test after each lesson. The "Submit" button at the end of each test sends their answers to the ISU Extension computer for grading. The student receives immediate feedback on their score.

	Get the free RealAudio plug-in to hear the jingles!

	[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact]
	This page was updated on July 13, 1999. Copyright © 1998 - 2006 Food Safety Project, Iowa State University Extension