Most foods will naturally contain organisms that might cause illness unless the organisms are washed off the food, hands, and utensils, are killed by thorough cooking, or are kept from growing by keeping the food cold.
Allow students time to read the Mind Sweep and write out their conclusions. Discuss the implications in the statements. Students should readily spot the potential problems. But knowing the correct answer does not necessarily mean students would carry out safe food practices. This is a good springboard to discuss the "It won't happen to me" and "Just this one time" lines of reasoning and their possible consequences. After students have had a chance to read and mark column two, help them group the data on the chalkboard to find which preventative tips are already followed by most students and which are not. Discuss possible reasons for the results.
Answers: The party is set up for food poisoning. The mistakes made include buying dented and damaged cans, serving raw eggs, using cracked eggs, leaving food out for hours, and coughing and sneezing on food.
The student committee is putting on a dinner party. Suppose that it's your job to make sure the food served is safe to eat. "Listen" to the conversations of the party committee below and write down potential food safety problems.
"I'm a great shopper. I know our budget is tight, so I stretched our dollars by buying from the dented and slightly damaged canned food selection in the supermarket."
"You're not the only smart shopper. I got six cartons of eggs at half price just because several eggs in each carton were cracked. It doesn't matter to us because I'm going to use them right away to make eggnog."
"Space is a definite problem in this kitchen, but Donna and I have figured out a solution. After the dinner at six, we will just leave the leftovers on the table until the midnight supper. We bought four big paper tablecloths for covering the food to keep it clean."
"I know some of you are wondering, since I've been sneezing and coughing constantly for the past three days, if I'm going to be able to serve the food tonight. I want you all to know that I won't let you down; I'll be there no matter how sick I am."
The best defense against food poisoning is to take the offensive--to work actively to prevent it. Health officials enforce safe practices in restaurants, but only you can enforce these practices at home. As you read the following list of preventative tips, check the ones that you do regularly. Study unchecked ones and put them into action when you buy, store, or prepare foods.
* U.S. Food and Drug Administration and the International Food Information Council Foundation, 1993