Science and Our Food Supply: Investigating Food Safety from Farm to Table

Time to review and summarize. 

REVIEW

• 

Relate what you’ve learned about bacterial growth and chilling to 

other foods such as chicken, fish, seafood, eggs, etc. 

• 

Visit a local fast-food restaurant or supermarket and interview the 

manager to find out how he/she maintains the cold chain. 

• 

Relate your pathogen to this lab and record the information in your 

food safety portfolio. 

EXTENSIONS

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69

MIDDLE LEVEL

RESOURCES

• 

Food Safety A to Z Reference Guide (See the following terms 

— Bacteria, Cross-Contamination, Danger Zone, Foodborne 

Illness, Food Code, Food Safety, Four Steps to Food Safety, 

Freezing, Germ, Handwashing, Pathogen, and Refrigeration.) 

Also see the 4 Cs section (pages 52-57) and the Safe Food 

Chart (pages 62-69). 

• 

Dr. X and the Quest for Food Safety video Module 4 —  

Retail and Home  

• 

Websites: 

American Meat Institute (AMI): www.meatami.org 

The Consumer Control Point Kitchen/Iowa State University:  

www.extension.iastate.edu/foodsafety/educators/ 

ccp.cfm?articleID=62&parent=2 

Gateway to Government Food Safety Information:  

www.foodsafety.gov 

Food Safety for Teen Cooks/Kids Health: http://kidshealth org/ 

teen/food_fitness/nutrition/food_safety.html 

Food Safety for Your Family/Kids Health:  

http://kidshealth.org/parent/firstaid_safe/index.html 

National Cattlemen’s Beef Association: www.beef.org 

Partnership for Food Safety Education: www.fightbac.org 

Ten Steps to a Safe Kitchen/Iowa State University:  

www.extension.iastate.edu/foodsafety/educators/ 

tensteps.cfm?articleID=48& parent=2 

SUMMARY

To freeze or not to freeze: that is the question! 

Well, the answer is simple. To keep harmful 

bacteria from growing and multiplying, always 

store foods that won’t be used right away in 

the refrigerator or freezer. 

UP NEXT

Get ready for a scavenger hunt in our own 

kitchens. What will we be looking for?  

BACTERIA, of course!