FOOD SAFETY BROCHURE
DUE DATE: Monday November 27, 2006
Purpose:
To create a brochure to correctly inform the public about safe food handling, preparation, and preservation
procedures.
Information to Include:
1. How to avoid cross contamination of ready-to-eat foods by contact with raw meats.
2. Two examples of bacteria that can develop due to cross-contamination, and with what types of foods they
are associated. (Name name)
3. Why refrigeration is important, and ideal temperature ranges for cold food storage. Why freezing food can
be effective.
4. Why cooking and proper heating is important. Include:
a. Ideal cooking temperatures for beef, poultry, fish.
b. Ideal heating/holding temperatures beef, poultry, fish.
5. Why washing hands, food preparation surfaces, and utensils is important for food safety.
6. How to disinfect kitchen surfaces and utensils. List which products should be used and why.
Format:
- Trifold Brochure (use Microsoft Publisher or create by hand – MUST BE NEAT!!) USE COLOR!!
- NO DEVIATION FROM THE FOLLOWING DESIGN!!
Interior
1
3
←
2
PICTURES
5
→
4
←
PICTURES
6
→
Outside Fold Panel
Back Center
Inside Fold Panel
Title
Your Name
Due Date
Period
Picture
Bibliography
Pictures
Suggested Websites:
- www.usda.gov/, www.foodsafety.gov/, www.fda.gov/, www.cdc.gov/
Bibliography:
- List at least 4 correctly cited sources (MLA format)
- Use http://www.noodletools.com/index.html or http://www.easybib.com/