This fact sheet provides students with the safe steps in food handling, cooking, and storage to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!? guidelines to keep food safe: Clean ? Wash hands and surfaces often. Separate ? Don't cross-contaminate. Cook ? Cook to proper temperatures. Chill ? Refrigerate promptly.
This resource is information on the Cattle and Beef Industry from the United States Department of Agriculture. This article discusses the background of the Cattle and Beef Industry.
This lesson plan includes discussion questions and activities to help students understand physical activity guidelines for their age group and analyze their own physical activity levels, as well as, challenge themselves to increase their minutes spent being physically active.