Level A - Six Easy Bites

Kitchen Talk Solutions

Bite 3 - Food safety and science


3a. Danger zone
Project skill: Identifying food safety issues
Life skill: Preventing illness

1. Which sack was in the danger zone at the two-hour mark? At the four-hour mark?
At the two-hour mark, the sandwich in the bag is in the time-temperature danger zone.

At the four-hour mark, the sandwich in the bag is in the time-temperature danger zone.

2. Which sandwich would you eat?
The sandwich that was kept in the cooler and had a reading below 41°F at the four-hour mark is safe to eat.


3b. Fuzzies on my bread
Project skill: Understanding how foods spoil
Life skill: Using scientific methods

2. Why did you leave the bread on the counter for 30 minutes before you placed it in the bag?
To allow bacteria and mold spores in the air to "fall" on the bread.

3. How can you prevent bacteria and mold from getting on the food you eat?
Store properly wrapped foods in their appropriate place in the cupboard, refrigerator, or freezer. Cover leftovers and other foods and refrigerate immediately after you're finished eating.

4. How can you slow down the growth of bacteria and mold on bread during the summer when it is especially hot and humid?
Store bread tightly wrapped in the refrigerator, or overwrap and freze. It is easy to pull out individual slices of bread, and they defrost quickly on the countertop (within half an hour) or in the microwave oven. They also can be toasted right from the freezer.


3c. Glo germ
Project skill: Examining germs using Glo germ
Life skill: Processing information

3. After completing this activity, describe the proper hand washing technique.
The proper handwashing technique is to use warm soapy water and wash for at least 20 seconds paying special attention to the following areas:


Back to top


©Copyright (2002) Purdue University, West Lafayette, Indiana, 47907. All Rights Reserved.