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Safe Food Preparation

Author(s): Nancy Moreno, PhD, and Barbara Tharp, MS.

The Science of Food Safety

In this activity, students observed the following properties of food. 

  • Simple things can be done during food preparation to reduce the risk of food contamination. Some important food preparation tips include the following: always rinse fruits and vegetables (but not meat, poultry or eggs); wash hands before preparing any food; wash cooking utensils, such as knives and cutting boards, in hot, soapy water; clean cutting boards and work surfaces with a 1:10 bleach and cold water solution to kill bacteria; always wash cutting boards between preparing different food items; cook all meats, fish, eggs and poultry at the right temperature; use ground meats within 24 hours of purchase (or freeze them) and cook thoroughly; in home gardens, use pesticides as sparingly as possible; avoid eating fish and seafood from polluted water.
  • Snacks can be nutritious and fun! A diet that includes a lot of “junk” foods is harmful in two ways. First, it does not provide all of the vitamins, minerals and other substances needed for growth and health. Second, most diets with many sweets and fatty foods deliver too many calories. The fruit ice cream in this activity provides a cold, sweet, nutritious treat!


Funded by the following grant(s)

National Institute of Environmental Health Sciences, NIH

National Institute of Environmental Health Sciences, NIH

My Health My World: National Dissemination
Grant Number: 5R25ES009259
The Environment as a Context for Opportunities in Schools
Grant Number: 5R25ES010698, R25ES06932