Denise Bodart, RealCare Product Manager
Did you know that there are about 48 million cases of foodborne illnesses every year? Do your students?
Despite living in a nation where the food supply is considered among the safest in the world, foodborne illnesses occur with startling frequency. According to the USDA, 1 in 6 Americans are affected by foodborne illnesses each year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Whether your students are preparing for culinary careers or learning basic life skills, knowledge of food safety and handling techniques will benefit them throughout their lives.
To help you educate your students about this important topic, we’ve made available a free in-class activity about the “temperature danger zone” of food. This activity is taken directly from the Understanding Basic Food Safety curriculum that accompanies our RealCareer™ Food Safety Kit.
Understanding the range of dangerous food temperatures is important. Leaving food out too long at room temperature can cause bacteria to grow to levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
September is National Food Safety Month. Learn more here: