Dietary Guideline #8 Food Safety You don’t wash your hands, You won’t have plans. If it’s cool you wont’ get sick and drool. Eat to live, not to be sick or die. Raw chicken is not for licken’

Students will understand how to create a meal following the food safety guidelines. Essential Questions 1-Have you ever been sick from food before? 2- What can you do to keep your food safe? 3- How can I continue to make food safe at home?

The Goal The goal to keeping our food safe to eat is to avoid foods that are CONTAMINATED with harmful: BACTERIA Viruses PARASITES Toxins Chemical and Physical COntaminants.

I Don’t Feel So Good It is estimated that every year 76 million people in the U.S. become ill from eating CONTAMINATED food.

Key Recommendation #1 CLEAN hands, food CONTACT surfaces, and fruits and VEGETABLES.

Key Recommendation #2 SEPARATE raw, cooked and ready-to-eat foods while SHOPPING, preparing or STORING foods.

Key Recommendation #3 COOK foods to a safe temperature to kill MICROORGANISMS.

Key Recommendation #4 Chill (REFRIGERATE) perishable food promptly and DEFROST foods properly.

Key Recommendation #5 Avoid RAW (unpasteurized) milk, unpasteurized FRUIT juices, or eating food made with RAW eggs.

Poppy Seed Dressing 1 Teaspoon poppy seed 3 Tablespoons vinegar ¼ cup 2 Tablespoons salad oil 3 Tablespoons sugar 1 teaspoon grated onion Combine Ingredients in a blender. Top with salad! Enjoy!