This toolkit addresses the issues of food safety in our society and reviews and discusses potentially hazardous foods, critical temperatures for cooking and storage, infective doses and foodborne illness, hand washing, and the need to separate certain foods due to cross contamination.
Producing Institution & Partners:
University of Oklahoma - Southwest Center for Public Health Preparedness
Date:
Sep 1 2007
Target Audience:
Educators
General Public
Students in high school
University/college students in related discipline
Annotation:
Here we provide you with the slides used in the toolkit. To get the full experience of the toolkit with the audio you will need to view the resource at the originating site.
View Resource At Originating Site:
| Attachment | Size |
|---|---|
| foodtoolkit_slides.pdf | 2.22 MB |