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Kitchen and Food Safety
©2006

Protect your students from kitchen-related injuries and food-based illnesses with Kitchen and Food Safety. This three-part series is filled with easy-to-remember guidelines and tips, simple but powerful reminders, lots of on-screen graphics, and sensible explanations by authorities on food handling, food-related illness, and kitchen safety. Viewable/printable instructor’s guides are available online. Correlates to National Standards for Family and Consumer Sciences Education, National Health Education Standards, National Science Education Standards, and National Educational Technology Standards. A Meridian Production. 3-part series, 17-24 minutes each.

Playing preview clip:
Foodborne Illnesses
More than two hundred fifty illnesses are linked to bacteria-laced foods or drinks. Cool temperatures can slow the growth of disease-causing bacteria, but the heat of cooking actually kills salmonella, campylobacter, and E. coli bacteria.