Abstract
Lesson Goals After this lesson, participants will:
- Know what food-borne illness is.
- Describe signs and symptoms of food-borne illness.
- Know safe temperatures for food.
- Know proper methods for storing, preparing, and serving food.
Publication Date
5-2007
Publication Number
NEP-211FG
Repository Citation
Daly-Koziel, Kathy and Buckner, Elizabeth, "Food Safety [Facilitator's Guide]" (2007). Family and Consumer Sciences Publications. 57.
https://uknowledge.uky.edu/fcs_reports/57
