Everyone has a role to play in Food Safety
Do you know yours?
This book belongs to ________________________
Children’s Activity Book
Compliments of the Food Safety and Animal Health Division of
Alberta Agriculture and Rural Development
www.agriculture.alberta.ca/foodsafety
Revised April 2009
Always wash your hands with soap and water before you prepare food.
While you wash your hands, try singing “Happy Birthday” out loud two times.
Remember to always:
- use soap and warm running water
- wash for 30 seconds
- rinse
- dry with paper towel
Raw fruits and vegetables are healthy after-school snacks.
Because they are not cooked, make sure to wash them before you eat.
Draw three things you like to eat after school
Put back packs and bags on the floor, not the counter.
Keep everything in the kitchen clean.
When you pack a lunch, keep HOT foods HOT
and COLD foods COLD.
In the refrigerator: Milk, dip and sour cream
In the cupboard: Cereal, loaf of bread, peanut butter
Dip
Answers:
Peanut
Butter
Milk
Sour
Cream
Cereal
What goes in the refrigerator and what goes
in the cupboard?
Answers: 1. Sour cream is in the cupboard with the lid off 2. Book bag is on the counter
3. Cat is on the counter 4. Milk is not in the refrigerator 5. Sandwich is on the floor
Milk
nuts
Sour
Cream
Find the five food safety mistakes.
Cook It Safely!
Keep food safe from bacteria.
You can’t see, smell, or taste bacteria, but they can be on and in your food and make you sick.
Properly cooking your food destroys the bacteria.
o
o
Bacteria grows rapidly in the “Danger Zone”, the temperatures between 4 C and 60 C.
Take your food’s temperature by using a food thermometer.
Make sure your thermometer is clean. Wash it after every time you take a temperature.
o
A hamburger’s temperature should be 71 C.
o
Make sure your leftovers are safe. Reheat them to 74 C.
Be sure sauces, soups and gravies come to a boil.
Let food sit for a few minutes after cooking in a microwave.
1
For food safety, keep hot food hot.
2
3
4
5
6
8
7
9
10
11
DOWN
1. Keep food _ _ _ _ from bacteria.
2. Keep hot foods _ _ _.
3. _ _ _ _ your food to destroy bacteria.
4. Use a food thermometer to take your food’s _ _ _ _ _ _ _ _ _ _ _.
6. Cook a _ _ _ _ _ _ _ _ _ to 71oC.
7. You can’t see, smell or taste them. What are they?
8. Not cooking food thoroughly can make you _ _ _ _.
10. The temperatures between 4oC and 60oC are in the _ _ _ _ _ _ zone.
ACROSS
5. Make sure you clean it after every time you use it.
9. Sauces and soups need to come to a _ _ _ _ to be safe.
11. After being cooked in a _ _ _ _ _ _ _ _ _, allow food to sit for a few minutes.
ANSWERS: down: 1-safe, 2-hot, 3-cook, 4-temperature, 6-hamburger, 7-bacteria, 8-sick, 10-danger
across: 5-thermometer, 9-boil, 11-microwave
TM/SM International Food Safety Council
www.cfsan.fda.gov Distributed May 2002 for use in September 2002 as part of the International Food Safety Council’s National Food Safety Education month.
Be Smart, Keep Foods Apart.
Don’t Cross-Contaminate!
Remind grown-ups to always keep raw meat, poultry and seafood apart from other foods.
Don’t let their juices drip on other foods.
Always use a clean plate when you help in the kitchen. Don’t put cooked foods on plates
that held raw meat, poultry or seafood.
Use hot, soapy water to wash cutting boards, dishes, cooking utensils, and counter tops,
especially after they come into contact with raw meat, poultry, eggs and seafood.
Don’t forget to help with the cleanup by using hot, soapy water and paper towels or clean
cloths to wipe up kitchen surfaces or spills.
Always wash your hands with soap and warm water before you make or eat a snack or
meal and after using the bathroom.
1
2
3
4
ACROSS
4. Use hot, soapy water to wash _ _ _ _ _ _ _ utensils.
5. Always use a clean _ _ _ _ _.
5
DOWN
1. Don’t let raw _ _ _ _ _ _ drip on other foods.
2. Wash your hands with warm water and _ _ _ _.
3. Use hot, soapy water and paper towels to wipe up _
_ _ _ _ _ _ surfaces.
5. Always keep raw meat, seafood and _ _ _ _ _ _ _
apart from other foods.
ANSWERS: across: 4—cooking, 5– plate
down: 1— juices, 2—soap, 3— kitchen, 5—poultry
TM/SM International Food Safety Council www.cfsan.fda.gov Distributed May 2002 for use in September 2002 as part of the International Food
Safety Council’s National Food Safety Education month.
A group of cows is called a herd of cattle. The females are called
heifers, the males are called bulls or steers and the babies are
called calves.
Cattle are farm animals. They are farmed for their milk, meat, hides
(leather), and many other products like cheese, cream, and even
gelatin and glue.
Cattle are herbivores which means they are plant-eaters that graze
on grass and grain. There are about 5,380,000 cattle in Alberta*.
That’s almost 1½ cows for every person living in Alberta.
*Source: The Statistics Canada CANSIM database http://www.statcan.gc.ca/, table 003-0032, January 1, 2009
A group of pigs is called a herd. Pigs are also called hogs or swine.
A female pig is called a sow, a male pig is called a boar and a baby
pig is called a piglet.
Pigs are farmed for their meat and hides (leather). Pigs vary in colour
from brown to black, white or pink.
Pigs are omnivores, which means they can eat both plants and meat.
Pigs in Alberta eat mainly grain. There are about 1,630,000 pigs in
Alberta*. That’s almost ½ a pig for every person living in Alberta.
*Source: The Statistics Canada CANSIM database http://www.statcan.gc.ca/, table 003-0004, January 1, 2009
A group of sheep is called a flock. An adult female sheep is called
an ewe, an adult male sheep is called a ram and a baby sheep is
called a lamb.
Sheep are mammals with thick woolly coats and cloven hooves. Sheep
are farmed for their wool, meat and milk.
Sheep are herbivores, which means they are plant-eaters that graze on
grass, weeds and grain. There are about 88,000 sheep in Alberta*.
That’s almost 1 sheep for every 41 people living in Alberta.
*Source: The Statistics Canada CANSIM database http://www.statcan.gc.ca/, table 003-0031, January 1, 2009
A group of chickens is called a flock. An adult female chicken is
called a hen, an adult male is called a rooster and the young are
called chicks. Chickens are farmed for their meat and eggs.
In Alberta, some chickens are raised to produce eggs for us to eat,
while others are raised for their meat. The colour of the egg shell
ranges from white to brown. The breed of chicken determines the shell
colour.
Alberta chickens eat mainly grain, canola meal and soy beans. Some
are free-range which means they graze in a pasture and eat mainly
grass.
There are about 55,098,000 chickens in Alberta*. That’s about 15
chickens for every person in Alberta.
*Source: The Statistics Canada CANSIM database http://www.statcan.gc.ca/, table 003-0018/19, January 1, 2008
You should eat 4-6 servings* of fruits and vegetables every day. It
will help to keep you healthy. Eat at least one dark green and one
orange vegetable each day. Remember to always wash them first.
A lot of the fruits and vegetables you buy in the grocery store were
grown right here in Alberta.
* The number of servings changes as you age.
See the Canada Food Guide for all serving suggestions. http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
It’s important to remember that farmers are the ones who supply
the food we buy and eat.
So, if you’ve eaten today, thank a farmer.
Farmers help to keep our food safer by following rules that help
keep their crops and animals clean and healthy.
In Alberta, the provincial government also has a role to play in
keeping our food safer.
As consumers, we have a responsibility to make sure we clean,
store and cook our food properly.
On-Farm Food Safety programs help farmers make sure the food they
produce is safe. For example, farmers will keep a sick animal away
from the rest of the herd or flock until the sick one is better. The
farmer needs to make sure that he is using the correct amount of the
right medicine to treat the animal. Once it’s healthy again, it can go
back to the rest of the herd or flock. This helps to prevent the spread
of illness or disease.
Draw a picture of your favourite healthy farm animal.
Scientists use surveillance and laboratory testing to help the
farmers make sure they’re doing a good job in producing safe
food.
Scientists test for foodborne pathogens that could make you sick,
such as Salmonella, E.coli O157:H7, and Listeria.
The best way to avoid getting a foodborne illness is to wash,
cook and store your food properly. Remember to always wash
your hands before you prepare food.
A lot of food in the grocery stores have ‘expiry’ or ‘best before’
dates. These help you to know when the food is freshest to eat,
and when you shouldn’t eat it. You shouldn’t eat food when the
expiry date has past.
Remember the “First In, First Out” rule (FIFO). What goes in the
fridge or cupboard first should be taken out and eaten first.
You can practice what you’ve learned about food safety — and enjoy
these tasty treats! Wash your hands carefully before you begin.
Mini Pizza Pizzaz
You will need:
Bagels
Pepperoni slices
Pizza sauce
Mozzarella cheese slices
Mom or dad’s help
1.
2.
2.
3.
Wash your hands with soap and water.
Slice a bagel in half (let mom or dad help)
Use a spoon and spread some pizza sauce on each half.
Layer with pepperoni and top with a slice of mozzarella
cheese.
4. Bake in the oven until the cheese is melted and the sauce
is bubbling.
Be careful when you eat it. It’s hot!
Grandma’s Grahams
You will need:
2 graham cracker squares
Peanut butter
jelly
Sliced banana
Mom or dad’s help
1.
2.
2.
3.
Wash your hands with soap and water.
Take a graham cracker square and spread peanut butter on it.
Take another graham cracker square and spread jelly on it.
Place a slice of banana (or two) between the two crackers.
date
___________________________
Is recognized for learning about food safety and Alberta’s agricultural
industry by completing this activity book
Name
Certificate of Participation