Healthy Schools! Healthy Kids! logo Rhode Island Food Safety Lessons
Lesson 1
   Pre/Post Test
Lesson 2
   Pre/Post Test
   Food Safety
Lesson 3
   Pre/Post Test
   Handwashing    Rules
Lesson 4
   Pre/Post Test
Lesson 5
  Pre/Post Test
Family Letter
Teacher Evaluation

Elementary School Food Safety Lessons

Elementary School Lesson 2
Food Safety Rules Fact Sheet
Keep everything clean since bacteria are everywhere.
  • Wash hands before handling food.
  • Wash hands after handling raw meat or poultry, and before touching other food or food surfaces.
  • Clean utensils, platters, and countertops with soap and hot water.
  • Keep pets out of the kitchen.
  • Teach small children to wash hands after playing with pets, handling money and trash, using bathroom facilities, etc.
  • Wash food before eating it.
Keep cold foods cold.
  • Store meat, poultry, eggs, milk, cheese, and other perishables in the refrigerator.
  • Pick up cold foods in the supermarket last and get them home into the refrigerator or freezer immediately.
  • Pack refrigerated and frozen food together at the checkout.
  • Thaw frozen meat or poultry in a refrigerator, or microwave oven.
  • Refrigerate leftover foods immediately.
  • Keep meat salads and mead salad sandwiches cold.
Keep hot foods hot.
  • Boiling, broiling, and roasting food kills most bacteria that cause food poisoning
  • Never keep perishable food at room temperature any longer than two hours (including time to prepare, serve, eat, and refrigerate leftovers).
  • Do not leave thawed, uncooked meat on the kitchen counter.
  • Cook food thoroughly before serving.
  • Keep hot food hot until you serve it.
Source: Producer Through Consumer: Partners to A Safety Food Supply (Purdue University Cooperative Extension Service)
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Rhode Island Department of Education

Rhode Island Department of Health

University of Rhode Island

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