You can search for PFSE handouts, brochures, flyers and more using our Download Center. There are two ways to search for files. Either enter a word or words from the name of the item in the “Search Files” box or click on one or more of the Tags categories to find all items that match those topics. You can also filter by date to narrow your search.
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In these files, you’ll find images of digital thermometers and text, along with burgers (both turkey and beef), chicken, salmon and frittata.
Cook until internal temperature reaches XX (fill in the blank and include chart with specific foods) on food thermometer.
Choose between two different hand models. The clips in these files are short and intended for use in a recipe video. For handwashing instructions and videos, click here.
We’ve done the work for you by adding food safety messages on topics like not reusing marinades and not rinsing meat or poultry. There are also images of washing cutting boards, utensils and counters.
Wash (insert cutting board, counter, utensil, serving plate)
after touching raw meats, poultry, seafood or eggs).
Do not reuse marinades used on raw foods.
Do not rinse raw poultry or meat.
Choose between two different hand models. The clips in these files are short and intended for use in a recipe video. For handwashing instructions and videos, click here.
Say NO to eating raw batter and raw dough! Choose between raw cake batter or raw cookie dough.
Do not eat raw dough.
Do not eat raw batter.
For more information and guidance, email mysaferecipe@fightbac.org. Please allow one business day for us to get back to you.
We ask that you consider making a donation if you access these files. Your support will help us maintain and keep these resources free of charge for anyone to access.
From post copy to images, this social media content can be integrated into your existing social media calendar.
Use these logos as outlined in the attached brand style and usage guide.
These digital ads are standard sizes so you can use them on your website or as part of your education efforts.
Download these print-ready files for use with delivery items, at events or other in-person opportunities to connect with consumers.
Welcome to the Hands On curriculum download page! Hands On curriculum products are free to download.
Hands On is innovatively built around state curriculum standards for math, science, language arts, and social studies. The activities reinforce the concepts, and encourage interdisciplinary learning, peer support and cross-classroom collaboration which increase student retention and improves learning outcomes.
Below is a list of what you’ll need to work with the Hands On curriculum in your classroom:
In an effort to maintain the highest standards of safety the Hands On science experiments have been reviewed by a panel of food safety and microbiology experts. All of the safety procedures exceed what the CDC recommends for handling mold in the science experiments.
Learn how to pronounce the bacteria shapes encountered in the curriculum.
Now that your plates have been spiked, how do you count the colonies on the plate?
One of the assessments used in the curriculum is a RAFT activity. Find out more in this video.
Learn how to set up the handwashing lab for the science curriculum.
Foodborne illness, commonly called “food poisoning,” affects about 1 in 6 people in the United States each year, according to data from the Centers for Disease Control and Prevention (CDC).
Symptoms can range from mild to very serious, with approximately 128,000 hospitalizations and 3,000 deaths per year caused by foodborne illness in the U.S.
So, how do you know if you might have food poisoning? Below, you’ll find a table with symptoms for the five most common foodborne pathogens that cause illnesses. However, please note that only a healthcare provider can confirm whether or not you have a foodborne illness.
| Pathogen | When Symptoms Appear | Common Symptoms |
|---|---|---|
|
Norovirus |
Generally 12-24 hours after exposure |
Nausea, vomiting, diarrhea, abdominal pain. Headache and low-grade fever may also accompany this infection. Lasts for 24 to 60 hours. |
|
Salmonella |
Generally 8-12 hours after eating |
Diarrhea, fever, abdominal cramps, vomiting. |
|
Clostridium perfringens |
Generally 8-12 hours after eating. |
Abdominal pain, diarrhea, and occasionally nausea and vomiting. Symptoms up to a day and are usually mild. Can be more serious in older or debilitated people. |
|
Campylobacter |
Generally 2-5 days after eating. |
Diarrhea, abdominal cramping, fever, and sometimes bloody stools. Lasts 7-10 days. |
|
Staphylococcus aureus |
Generally 30 minutes to 8 hours after eating. |
Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal. |
You can find a more detailed list of foodborne pathogens and their symptoms on our website.
Did you have any of the symptoms above? What should you do now? Don’t panic! Here’s a list of steps you can take:
Get help from a healthcare provider immediately if you are pregnant or if you have any severe symptoms, including:
Drink plenty of fluids, especially if you are experiencing diarrhea or vomiting to prevent dehydration, which is a lack of water in the body.
Wash hands and surfaces often. Wash your hands with soap and warm water for 20 seconds before and after handling food, as well as after using the bathroom, changing diapers, and handling pets.
If a portion of the suspect food is available, wrap it securely, mark “DANGER,” and freeze it. Save all packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
If you or your healthcare provider suspects foodborne illness, make a list of everything you ate in the seven days before symptoms began. Symptoms can appear anywhere between four hours to one week after ingesting a contaminated food item. This information may assist in determining the cause of your illness, and can help the health department verify if your illness is part of an outbreak.
If the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product, contact your local health department to inform them.
If you or your doctor suspect a foodborne illness, it is important to run tests to determine which pathogen caused your illness to ensure you get the correct care and treatment. Identifying the pathogen can help treat you now and help you understand what issues may arise in the future.
Here are five easy steps you can take now to help prevent foodborne illness:
Studies have shown that handwashing can prevent 1 in 3 diarrhea-related sicknesses and 1 in 5 respiratory infections. Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
Recall notices can be found in the news, at your local grocery store, or online at www.recalls.gov. If you determine that a food recall product is in your home:
Safe recipes include food safety steps, like washing your hands, that lower the risk of getting foodborne illness. Studies have shown that when people follow recipes with basic food safety steps included, they are more likely to practice those steps. You can find delicious safe recipes to download, or you can turn your own recipe into a safe recipe using the Safe Recipe Style Guide!
