Food Safety Lessons: Introduction

SafeFood	About the Lessons	One	Two	Three	Four


		What's bugging you?	What are Consumer Control Points?	Where is the DANGER ZONE?	Who is FAT TOM?
	Introduction	Lesson 1	Lesson 2	Lesson 3	Lesson 4
Contact References Glossary	Match: Format: Search: How to use this search

Welcome

These food safety lessons were developed by the Food Safety Project at Iowa State University Extension to provide consumers and future consumers with the tools they need to help minimize their risk from harmful pathogens in the food supply. They will help participants understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness.

Based on experience with teachers and students who have taken these lessons in the past, we have learned the Web is an effective method for delivering food safety education and assessing student comprehension. We hope you will agree.

These lessons are available for anyone interested in learning more about food safety.

There are four lessons:

Lesson 1: What's bugging you?

Lesson 2: What are Consumer Control Points?

Lesson 3: Where is the Danger Zone?

Lesson 4: Who is Fat Tom?

Objectives

To help consumers and future consumers understand their role in keeping food safe, we offer four lessons. These lessons teach students the relationship between germs and foodborne illness, critical control points--from purchasing through handling leftovers--when foods may become contaminated, and the importance of handwashing and personal cleanliness. These lessons will help students understand that handwashing is a critical control point for reducing their chance for foodborne illness.

Assessment

Consumers and students may take a computer-scored test after each lesson. The "Submit" button at the end of each test sends your answers to the ISU Extension computer for grading.

Participants receive immediate feedback that helps you assess your understanding of the food safety concepts taught here.

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?

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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).

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Lesson 3: Where is the Danger Zone?

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

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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

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

Start Lesson One

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

[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact]
[Food Safety Project]

Copyright © 1997-2006

Extension programs are available to all without regard to race, color, national origin, religion, sex, age, or disability.

Welcome These food safety lessons were developed by the Food Safety Project at Iowa State University Extension to provide consumers and future consumers with the tools they need to help minimize their risk from harmful pathogens in the food supply. They will help participants understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Based on experience with teachers and students who have taken these lessons in the past, we have learned the Web is an effective method for delivering food safety education and assessing student comprehension. We hope you will agree. These lessons are available for anyone interested in learning more about food safety.	There are four lessons: Lesson 1: What's bugging you? Lesson 2: What are Consumer Control Points? Lesson 3: Where is the Danger Zone? Lesson 4: Who is Fat Tom?

Objectives To help consumers and future consumers understand their role in keeping food safe, we offer four lessons. These lessons teach students the relationship between germs and foodborne illness, critical control points--from purchasing through handling leftovers--when foods may become contaminated, and the importance of handwashing and personal cleanliness. These lessons will help students understand that handwashing is a critical control point for reducing their chance for foodborne illness. Assessment Consumers and students may take a computer-scored test after each lesson. The "Submit" button at the end of each test sends your answers to the ISU Extension computer for grading. Participants receive immediate feedback that helps you assess your understanding of the food safety concepts taught here.
		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? Back to top
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). Back to top
Lesson 3: Where is the Danger Zone?
A hypothetical situation using cartoon characters explains the importance of time and temperature in keeping food safe. Back to top
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 Back to top
Glossary of Food Safety Terms Over forty food safety terms are defined, with links to more Web-based information.

Start Lesson One Back to top
Get the free RealAudio plug-in to hear the jingles!
[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact] [Food Safety Project]
Copyright © 1997-2006 Extension programs are available to all without regard to race, color, national origin, religion, sex, age, or disability.