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3-Year Streaming

Food Safety

The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and prepare them correctly. Topics include signs of freshness and contamination; proper storage in the refrigerator, freezer, and pantry; ways to safely thaw frozen foods; how to avoid cross-contamination; the optimal temperatures for cooking meats and poultry; and the right way to store and reheat leftovers. “Use by” and “sell by” dates and what they mean to consumers are also addressed. A viewable/printable instructor’s guide is 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. (21 minutes)

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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.