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Children are disproportionately affected by serious foodborne illness, representing half of all hospitalizations for foodborne illness in the United States each year.
Children under age five are three times more likely to be hospitalized with Salmonella infection than other people. Kidney failure strikes one out of seven children under age five who are diagnosed with E. coli O157 infection. (Source: Centers for Disease Control and Prevention)
Flyer – Keeping Babies &
Toddlers Safe
PowerPoint – Keeping Babies &
Toddlers Safe
Webinar – Keeping Babies &
Toddlers Safe
Crib Sheet Packet | More info: FoodSafety.gov
Baking Tips Infographic | More info: CDC.gov
Thank you to the American Legion Child Welfare Foundation for making the “Keeping Babies & Toddlers Safe from Foodborne Illness” project possible.
The meeting location is Arent Fox, 1717 K Street, NW * D.C. Hosted by Partnership for Food Safety Education.
Downloads:
Powerpoint Presentations
Step 1: Download the Hands On curriculum for your grade and state.
Step 2: A member of the Hands On staff will follow up with you to discuss your download and gather information on your implementation.
Step 3: Teach!
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.
Hands On teaches middle school students food safety concepts while meeting state-mandated curriculum standards in the core subject areas.
Using highly effective research-based instructional strategies, student labs, and hands-on activities, the Hands On curriculum covers subject areas in math, science, social studies, and language arts during the week-long unit. Teachers of all subjects work together to teach these interdisciplinary lessons, allowing students to build on food safety concepts from all subjects, improving knowledge and retention.
The Hands On Classrooms program, and their entire suite of curriculum have recently been endorsed by the Association for Middle Level Education.
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The Hands On food safety program was originally developed by the University of Tennessee with support from the Grocery Manufacturers Association Science and Education Foundation (GMA SFF). PFSE provides a platform at fightbac.org for hosting the downloadable curriculum. For questions and inquiries about the Hands On program please contact us at info@fightbac.org.
Downloads
* Don’t Wing it is based on research supported by USDA/NIFA through Grant No. 2012-68003-19606, entitled “Development and evaluation of science-based messages to improve consumers’ storage handling and preparation of poultry and poultry products.” This project was conducted by Tennessee State University, Kansas State University, and RTI International, Dr. Sandria Godwin, Director.
Recent research observed consumers as they purchased and then brought home raw poultry products. At the store and at home, consumers demonstrated behaviors that could lead to cross-contamination of germs from raw poultry. As an example, just 25% of consumers bagged their poultry selections at the meat counter. Use of plastic bags provided at the meat counter reduces the risk of cross contamination in the grocery cart and at home. Don’t Wing It was developed based on this consumer research*. The campaign supports consumers to modify behaviors at the store and at home. The Partnership for Food Safety Education urges you to use the free retailer tools below to support your customers in reducing the risk of foodborne illness for themselves and their families. Remember to use the hashtag #dontwingit so we can follow your great work to promote safe handling of poultry!
* Don’t Wing it is based on research supported by USDA/NIFA through Grant No. 2012-68003-19606, entitled “Development and evaluation of science-based messages to improve consumers’ storage handling and preparation of poultry and poultry products.” This project was conducted by Tennessee State University, Kansas State University, and RTI International, Dr. Sandria Godwin, Director.