Food Safety

by Christine Taylor-Butler

Book Overview

An introduce to food safety. This book introduces readers (Grades 3-5) to the history and importance of food safety, the bacteria that cause food to be unsafe, safety in the food industry both in the... This description may be from another edition of this product.

• Format: Library Binding
• Language: English
• ISBN: 0531168603
• ISBN13: 9780531168608
• Release Date: January 2008
• Publisher: Children's Press(CT)
• Length: 48 Pages
• Weight: 0.60 lbs.
• Dimensions: 0.3" x 7.3" x 8.6"
• Age Range: 7 to 9 years
• Grade Range: Grades 2 to 4

Customer Reviews

Every young student should be introduced to the important topic of food safety!

Have you ever felt like you were going to die when you've eaten something and then become quite sick later on? Your stomach flip flops, you might be throwing up and you're running a fever. Many times food born illnesses can be totally avoided if you follow some basic food safety rules. There are many "rules" you can follow to insure you won't become ill or cause someone else to become ill through carelessness. One very important rule is that you should "keep hot food hot and cold food cold." Food poisoning is "caused by tiny microbes, such as bacteria" and ignoring basic food safety rules can potentially make you very ill. This is a "True Book." In the front of the book there are two sentences, but only one is true. When you read this book carefully, you'll be able to find the true one. By the time you finish you'll be very savvy and food safety conscious. You'll learn about moldy foods (throw `em out!), organic foods, foods that may contain pesticides, government food inspections (FSIS, FDA and EPA), local health departments, helpful bacteria, harmful bacteria (Salmonella, Staph and E. Coli), refrigerator safety rules, pasteurization and ways you can lower or prevent you "risk of getting food poisoning." This is a very well written and well-organized book that every young person should be introduced to. The material is concise and the numerous photographs compliment and illustrate the information nicely. Throughout the book are numerous informative sidebars, a food-safety time line and several scattered true facts. In the back of the book there is a page of true statistics, a listing of important words (they are in bold print throughout the text), an index and additional recommended book, organization and web site resources. Did you know that botulinum bacteria can "survive in boiling water for hours?" Facts in this book will give you a lot to think about!