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Welcome to Your Game Plan for Food SafetyFoodborne Illness is Serious!More and more, foodborne illness is in the news. According to the Centers for Disease Control and Prevention, foodborne illnesses in the United States affect millions of people and cause thousands of deaths every year. An estimated 800,000 illnesses occur in children under the age of 10. Teaching Food Safety Is Important...The good news is that there are many things children and families can do to help ensure that their food is safe to eat-at home, at school and even when eating out. All they need is a basic awareness of proper food handling, cleanliness practices, and the importance of temperature in controlling/killing bacteria. And as an educator, you play a big role in helping to "spread the wordnot the germs!" That's where Your Game Plan for Food Safety fits in. As part of the Partnership for Food Safety Education's nationwide Fight BACTMCampaign, this program is specially designed for use with 4th, 5th and 6th graders. ...And It's Easy!Your Game Plan for Food Safety helps you teach food safety in a way that is both easy and exciting. Using the inquiry approach to learn-ing, the program inspires children to discover the science behind food safety as they experiment... investigate... and explore. Let's Get Started! Proper PattiesOutcome:For hamburger to be safe to eat, it must be cooked to an internal temperature of 160°F/71°C. This is the only way to make sure that all harmful bacteria that might be present have been killed. The color of the meat is not a reliable indicator that the meat has reached a temperature high enough to destroy harmful bacteria such as E. coli 0157:H7. If thermometer is not available, do not eat ground beef that is still pink inside.
Integrated Learning:Science learning:
Mathematics:
Language arts:
Technology:
Social Studies:
Optional Followup:
Be a Good Egg!Outcome:Scientists estimate that 1 in 20,000 eggs may contain harmful bacteria. The bacteria will be killed with thorough cooking. Eggs be cooked until the yolks and whites are firm. Don't use which eggs remain raw or only partially cooked. Integrated Learnings:Science learning:
Mathematics:
Language arts:
Technology:
TM/SM International Food Safety Council * Distributed May 2002 for use in September 2002 as part of the International Food Safety Council's National Food Safety Education Month. |
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