- Collection:
- Georgia Government Publications
- Title:
- Food safety : the key ingredient : kids coloring & activity book
- Creator:
- Georgia. Department of Agriculture
- Publisher:
- Atlanta, Ga. : Georgia. Department of Agriculture
- Date of Original:
- 2014
- Subject:
- Food handling--Safety measures--Juvenile literature
Food--Safety measures--Juvenile literature
Coloring for children
Coloring books - Location:
- United States, Georgia, 32.75042, -83.50018
- Medium:
- coloring books
- Type:
- Text
- Format:
- application/pdf
- Description:
- Kids coloring and activity book based on food safety.
- External Identifiers:
- OCLC 1117772021
NZ MMS ID 9919187656202931
Call Number A400 .M1 2014 F6 - Metadata URL:
- https://dlg.galileo.usg.edu/id:dlg_ggpd_s-ga-ba400-b-pm1-b2014-bf6-belec-p-btext
- Digital Object URL:
- https://dlg.galileo.usg.edu/do:dlg_ggpd_s-ga-ba400-b-pm1-b2014-bf6-belec-p-btext
- Language:
- eng
- Holding Institution:
- University of Georgia. Map and Government Information Library
- Rights:
-
Georgia Department of Agriculture Commissioner Gary W. Black
Food Safety
The Key Ingredient
Kids Coloring & Activity Book
The Georgia Department of Agriculture wants all kids to remember food safety as a key ingredient There are four
important steps to remember Step 1 Clean. Wash hands counter tops cutting boards and utensils before and after fixing food. Use warm soapy water.
The image on this page courtesy of The Virginia Dept. of Agriculture and Consumer Services 2013
Step 2 Cook. Cook meats poultry and seafood to proper temperatures. Remember to reheat leftovers properly too Use a food thermometer to be sure.
Temperature Quick Guide 165F All poultry leftovers food cooked in the
microwave stuffing and casseroles. 160F Hamburger meatloaf and other ground meat. 145F Whole muscle cuts of meat fin fish and fresh shell
eggs broken cooked and served immediately. 140F Ham or other fully-cooked roasts fruits and
vegetables that are cooked.
Step 3 Separate. Keep raw and cooked foods apart to prevent cross contamination. Separate raw meat poultry and seafood from raw fresh fruits and vegetables.
The image on this page courtesy of The Virginia Dept. of Agriculture and Consumer Services 2013
Step 4 Chill. Always keep cold foods cold (and hot foods hot). Remember the "2 hour rule" and don t leave perishable foods unrefrigerated for more than two hours.
The image on this page courtesy of The Virginia Dept. of Agriculture and Consumer Services 2013
This page courtesy of The Georgia AgTivity Book 2012 - By the Georgia Department of Agriculture Georgia Farm Bureau and University of Georgia College of Agriculture and Environmental Sciences.
The image on this page courtesy of The Virginia Dept. of Agriculture and Consumer Services 2013
This page courtesy of The Georgia AgTivity Book 2012 - By the Georgia Department of Agriculture Georgia Farm Bureau and University of Georgia College of Agriculture and Environmental Sciences.
This page courtesy of The Georgia AgTivity Book 2012 - By the Georgia Department of Agriculture Georgia Farm Bureau and University of Georgia College of Agriculture and Environmental Sciences.
Answer Key Proper hand washing
Crossword puzzle