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Food Safety Lessons
Lesson 1 - What's bugging you?
Lesson 1a - Who is at risk?
Lesson 1b - How does food become hazardous?
Lesson 1c - Why are microorganisms important?
Lesson 1d - What is the greatest threat to food safety?
Lesson 1e - What conditions encourage bacteria to grow?
Lesson 1f - What are the most common foodborne pathogens?
Lesson 1g - How can I handle food safely?
Lesson 1h - Wash your hands often!
Lesson 2 - Where are Consumer Control Points?
Lesson 2a - Purchasing
Lesson 2b - Storing
Lesson 2c - Preparing
Lesson 2d - Cooking
Lesson 2e - Serving
Lesson 2f - Handling Leftovers
Lesson 2g - Taking food home
Lesson 2h - Consumer Control Points
Lesson 3 - What is the Danger Zone?
Lesson 3a - Temperature Danger Zone
Lesson 3b - Thanksgiving dinner
Lesson 3c - Thanksgiving Dinner - Thawing
Lesson 3d - Thanksgiving Dinner - Contamination
Lesson 3e - Thanksgiving Dinner - Time and Temperature
Lesson 4 - Who is Fat Tom?
Lesson 4a - F is for Food
Lesson 4b - A is for Acidity
Lesson 4c - pH Levels
Lesson 4d - T is for Time
Lesson 4e - T is for Temperature
Lesson 4f - O is for Oxygen
Lesson 4g - M is for Moisture