-Summary

V. SUMMARY One out of four people now suffers from foodborne illness each year. Let's promote safe food practices instead!

  • When you shop and store food, buy cold food last and get it home fast.
  • When you prepare food, remember the four steps: clean, cook, separate, chill. Don't contaminate.  
  • When you cook food, cook it well.
  • When you transport food, keep hot food hot and cold food cold.
  • When you serve food, never leave food out for more than 2 hours. Keep the serving area clean.
  • When you handle leftovers, refrigerate within 2 hours of cooking. Cool food in shallow containers in the refrigerator. Reheat leftovers to 165° F.
  • Become familiar with potentially hazardous foods.
  • Become familiar with the internal temperature rules for foods.

Cold foods
Hot food hot pot
   

 

 KEEP COLD FOODS COLD AND HOT FOODS HOT!

 

 

The following online resources may be helpful to you for additional information:

UC Davis Food Safety                                     
http://ucfoodsafety.ucdavis.edu/

Food Safe Website
http://foodsafe.ucdavis.edu/                                           

Sea Grant - UC Davis
http://seafood.ucdavis.edu/
                                      
National Center for Food Preservation           
http://www.uga.edu/nchfp/

Food Safety and Inspection Service
http://www.fsis.usda.gov/

Government Food Safety Information            
www.foodsafety.gov

Food and Drug Administration                       
www.cfsan.fda.gov

Centers for Disease Control and Prevention   
www.cdc.gov/foodsafety

Partnership for Food Safety Education           
www.fightbac.org

 REMEMBER--IT'S IMPORTANT TO BE FOOD SAFE!

OPTIONAL ACTIVITIES AVAILABLE THROUGH YOUR
4-H/EXTENSION OFFICE

GENERAL
Make It Safe, Keep It Safe Bingo
Bacteria Multiplication Activity

CLEAN
Hand Washing - Glo Germ
Portable Hand Washing Station
Disinfect Solution - Presentation

SEPARATE
Cross contamination with glitter
What's Wrong with This Picture? (3)

COOK
Calibration of Thermometers

CHILL
Quick Chill Activity

QUIZ (optional)
Now you are ready for the quiz! 
80% or above is considered a good score.
Please contact your UCCE/4-H Office for results. 
You may click on the link below to start the quiz:
Food Safety Volunteer Quiz

Please feel free to fill out the evaluation after you complete the quiz. Click on the link below:

Food Safety Evaluation

Comments or questions? Please contact:
Jane Chin Young
Marin County 4-Y Youth Development Advisor
jchin@ucdavis.edu
phone (415) 499-4207

Special thanks to Diane Metz and Maria Giovanni, NFCS Advisors, for content expertise and program development assistance.

THANK YOU FOR FOR PARTICIPATING IN THIS
FOOD SAFETY PROGRAM!