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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

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College of Human Sciences
515-294-3527
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