Food Safety: Individual Activity
"Chill It, Cook It, or Toss It"
Lifeskill:
- Decision Making
- Food Safety
Overview:
There will be 10 food cards and three boxes labeled “Chill It,” “Cook It,” and “Toss It.” Students should drop the food card in the box that best represents their response. Two tie breaker questions are included on a student worksheet, “Chill It, Cook It, or Toss It.” Each student should respond to these questions in case of a tie.
Objective:
Youth will be able to:
- Interpret dates on food packages to determine the proper way to handle food.
- Determine when a food with mold is safe to eat.
- Decide when food is safe to eat using the four Fight BAC!® steps: clean, separate, cook and chill.
Study Guides:
-
Is It Time to Toss?
http://agweb.ag.utk.edu/extension/fcs/lifeskills/isittimetotoss.pdf - Wash: Wash Hands and Surfaces Often-
http://www.fightbac.org/storage/documents/flyers/clean__fightbac_factsheet_2010_color2.pdf - Separate: Don’t Cross-Contaminate
http://www.fightbac.org/storage/documents/flyers/separate_fightbac_factsheet_2010_color.pdf
- Cook: Cook to Proper Temperatures
http://www.fightbac.org/storage/documents/flyers/cook_fightbac_factsheet_color_updated.pdf
- Chill: Refrigerate Promptly
http://www.fightbac.org/storage/documents/flyers/chill_%20fightbac_factsheet_2010_color.pdf
Scoring:
Each correct answer is worth 5 points. The two tie breakers questions are work 5 points each and will used in the event of a tie.
Optional Learning Activity
This activity is not required for LifeSkills, but offers additional learning opportunities.
How Does Mold Grow?
Try this experiment to learn how mold grows on different foods and what factors influence growth. http://www.education.com/science-fair/article/environment-affects-food-mold-spoil/
Specialist:
Janie Burney
Professor/Extension Specialist
Family & Consumer Sciences
119 Morgan Hall
Knoxville, TN 37996-4501
Phone: 865-974-7402
Fax: 865-974-3234
E-mail: jburney@utk.edu