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

74

MIDDLE LEVEL

SUMMARY

Bacteria can spread from kitchen items to hands, 

and even to food. The spread of bacteria can  

be controlled through proper cleaning and  

disinfecting as needed. 

UP NEXT

Give yourself a hand for successfully completing 

this lab, and prepare to use your hands in the 

next exciting lab — one that will leave  

you glowing in the dark! 

RESOURCES

• 

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

— Bacteria, Contamination, Foodborne Illness, Food Safety, 

Handwashing, Pathogen, and Survey.) Also see the 4 Cs section 

on pages 52-57. 

• 

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

Retail and Home  

• 

Laboratory Exercises in Microbiology, 4th Edition, John P. 

Harley, McGraw-Hill: Boston, MA, 2013.

• 

Websites: 

The Consumer Control Point Kitchen/Iowa State University: 

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

CDC Food Safety: www.cdc.gov/foodsafety 

Safe Food Handling: What You Need to Know/FDA: 

www.fda.gov/Food/FoodborneIllnessContaminants/ 

BuyStoreServeSafeFood/ucm255180.htm  

Raw Produce: Selecting and Serving it Safely/FDA: 

www.fda.gov/Food/FoodborneIllnessContaminants/ 

BuyStoreServeSafeFood/ucm114299.htm  

Food Safety for Your Family/Kids Health: http://kidshealth.org/ 

parent/firstaid_safe/home/food_safety.html  

Gateway to Government Food Safety Information: 

www.foodsafety.gov 

Partnership for Food Safety Education: www.fightbac.org 

Ten Steps to a Safe Kitchen/Iowa State University:  

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

tenstepscfm?articleID=48&parent=2 

CROSSED UP!