Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the...

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KSDE - Child Nutrition & Wellness

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Transcript of Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the...

Page 1: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

KSDE - Child Nutrition & Wellness

Page 2: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Choose a category. Select a topic by points.

You must give the correct answer.

Click to begin.

Page 3: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Click here for Ultimate Food Safety

Page 4: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

HealthyHands

FridgeFacts

CookingCare

Don’t Cross Me!

HappyHolidays!

10 Points

20 Points

30 Points

40 Points

50 Points

10 Points 10 Points 10 Points 10 Points 10 Points

20 Points 20 Points 20 Points 20 Points 20 Points

30 Points

40 Points

50 Points

30 Points 30 Points 30 Points 30 Points

40 Points 40 Points 40 Points 40 Points

50 Points 50 Points 50 Points 50 Points

Clean It Up!

FOOD SAFETY More Food Safety

Page 5: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Wearing false or painted _________

can hide dirt and lead to physical

contamination of food.

Page 6: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Fingernails

Page 7: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

After handling pets, ________ should be

washed.

Page 8: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Hands

Kansas State University

Page 9: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Licking raw cookie dough off the mixing

spoon could cause this foodborne illness.

Page 10: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Salmonellosis

Page 11: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

When serving food at a church supper, servers should wear _________

_________.

Page 12: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Plastic gloves

Page 13: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This simple step in personal hygiene can prevent many cases of

foodborne illness.

Page 14: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Handwashing

USDA/FSIS

Page 15: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This method of thawing frozen meats can lead

to bacterial growth

Page 16: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Thawing meat at room temperature

USDA/FSIS

Page 17: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Leftovers should be refrigerated within

_____ hours of preparation.

Page 18: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Two

Page 19: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This piece of equipment can verify

the temperature of foods in cold storage.

Page 20: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A refrigerator/freezer thermometer

USDA/FSIS

Page 21: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

When serving cold foods, they should be kept below ______.

Page 22: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

40°F

USDA/FSIS

Page 23: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This pathogen is sometimes called the

“cafeteria germ” because of improper

cooling.

Page 24: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Clostridium perfringens

Page 25: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Before handling food, you should wash your hands for a minimum of how many seconds?

Page 26: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Twenty

Kansas State University

Page 27: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

All fruits and vegetables should be

washed with this before consuming.

Page 28: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Plain water

USDA/FSIS

Page 29: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

To reduce the spread of bacteria and for easy

cleanup, use these once and simply throw them

away

Page 30: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Paper towels

Page 31: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Crumbs or food particles in food storage areas can invite _____.

Page 32: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Pests

USDA/ARS

Page 33: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A bleach sanitizer solution is made of one

________ bleach per ______ water.

Page 34: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A tablespoon and gallon or a teaspoon and quart

Page 35: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

What is a food-safety term for the

temperature range of 40°F to 140°F?

Page 36: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

The Temperature Danger Zone

USDA/FSIS

Page 37: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

What term describes brown color in ground meat that has not yet

reached a safe cooking temperature?

Page 38: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Premature browning

USDA/FSIS

Page 39: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Cooking ground meat to 160°F can prevent

the growth of this well-known pathogen.

Page 40: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

E. coli O157:H7

USDA/FSIS

Page 41: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Always take the temperature in the ____ or thickest part of the food product with a

calibrated thermometer.

Page 42: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

The center or middle

USDA/FSIS

Page 43: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Holding foil-wrapped baked potatoes below

140°F can encourage the growth of this pathogen.

USDA/ARS

Page 44: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Clostridium botulinum

Page 45: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Raw meat and poultry should not be ______ because of potential

cross-contamination. This is a new

MyPyramid guideline.

Page 46: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Washed

USDA

Page 47: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

When thawing meat in the refrigerator, place it on a plate on the ______

shelf.

Page 48: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Bottom

USDA/FSIS

Page 49: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This popular dish scrubber can harbor millions of bacteria.

Page 50: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A sponge

Page 51: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

These pieces of equipment should be

washed between cutting raw and ready-

to-eat foods.

Page 52: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A cutting board and knife

USDA/FSIS

Page 53: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

At the grocery store, use these to prevent

meat juices from dripping to other

foods.

Page 54: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Plastic bags

USDA/FSIS

Page 55: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

After a holiday buffet, perishable foods should be refrigerated within

____ hours.

Page 56: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Two

USDA/FSIS

Page 57: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A frozen turkey will take about

___ percent longer to cook

Page 58: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Fifty

USDA/FSIS

Page 59: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Whole-muscle meats can be safely cooked to this temperature

(lower than ground meats).

Page 60: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

145°F

USDA/FSIS

Page 61: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Frozen turkeys can be thawed in _____ water

as a safe thawing method.

Page 62: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Running cold

Page 63: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.
Page 64: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

To mail perishable foods, they should be

shipped at this temperature.

Page 65: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Refrigerated or frozen

USDA/FSIS

Page 66: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.
Page 67: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

PathogenPower

20 Points

40 Points

60 Points

80 Points

100 Points

20 Points 20 Points 20 Points 20 Points 20 Points

40 Points 40 Points 40 Points 40 Points 40 Points

60 Points

80 Points

100 Points

60 Points 60 Points 60 Points 60 Points

80 Points 80 Points 80 Points 80 Points

100 Points 100 Points 100 Points 100 Points

More FOOD SAFETYGobble!Gobble!

A SummerBreeze

BiotechnologyBasics

IrradiationRadar

Divert aDisaster

Ultimate Food Safety

Page 68: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This cooking method causes the turkey meat

to become pink.

Page 69: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Smoking

NTF/eatturkey.com

Page 70: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Oil used to deep fry a turkey can be reused

________ or ________ times.

Page 71: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Three or four

NTF/eatturkey.com

Page 72: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

When roasting a turkey with stuffing, the

stuffing should reach this temperature.

Page 73: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

165°F

USDA/FSIS

Page 74: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

When thawing a turkey in the

refrigerator, allow 24 hours for every _____

or _____ pounds.

Page 75: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Four or five

Page 76: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

If these paper-wrapped turkey parts are

accidentally cooked with the turkey, they

are safe to eat.

Page 77: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Giblets

NTF/eatturkey.com

Page 78: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Incidences of foodborne illness peak during

these months.

Page 79: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

May through August (summer months)

Page 80: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Raw eggs could cause this foodborne illness in homemade ice cream.

Page 81: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Salmonellosis

Page 82: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This popular picnic food should be heated

to a steaming-hot pointto prevent Listeriosis.

Page 83: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Hot dogs

Page 84: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

After grilling meat, place the finished meat on this type of surface.

USDA/FSIS

Page 85: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A clean plate or serving dish

Page 86: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Name a type of flavoring sauce used in grilling meats that should not be reused

unless heated to boiling.

Page 87: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Marinade

USDA/FSIS

Page 88: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.
Page 89: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

What can be a temporary solution to keep foods frozen

during a power outage? Be careful! Use gloves!

Page 90: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Dry ice

Page 91: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

During a fire, canned foods may become

unsafe, as indicated by

this visual clue.

Page 92: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Ruptured cans

Page 93: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This is the best solution for any type of food

contaminated in a flood.

Page 94: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Throw it away

USDA/FSIS

Page 95: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A full freezer kept closed during a power

outage will stay cold for about _____ hours.

Page 96: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

48

Page 97: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Because of this unfortunate event,

frozen foods must be individually examined. Ice crystals are a sign foods can be refrozen.

Page 98: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Accidental thawing or power outage

Page 99: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This form of biotechnology

transfers a gene from one plant to another.

Page 100: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Genetic engineering

Page 101: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Biotechnology involves changing a plant’s _ _ _.

Page 102: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

DNA

Page 103: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Biotechnology can help human health by improving the

________ value of food.

Page 104: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Nutritional

Page 105: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This word means the ability to withstand the

effects of an outside factor, such as insects

or drought.

Page 106: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Resistance

USDA/ARS

Page 107: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Once considered harmful to monarch

butterflies, this biotech crop is no longer deemed harmful.

Page 108: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Bt corn

USDA/ARS

Page 109: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Irradiation can also be described as cold

______________.

Page 110: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Pasteurization

Product Container

Process Conveyor

Magnetic Scanning System

Accelerating Waveguide

Input RF Power

Injector

Surebeam Corp.

Page 111: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This form of irradiation is machine-produced

and powered by electricity. It is also

used in hospitals.

Page 112: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

X-ray

Page 113: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Irradiated foods must be identified with this

symbol

Page 114: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Radura

USDA

Page 115: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Irradiation can kill these, which can reduce

infestation.

Page 116: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Insects

USDA/ARS

Page 117: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Irradiation is not a replacement for this

important food- handling practice.

Page 118: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Good personal hygiene procedures

USDA/FSIS

Page 119: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

E. Coli O157:H7 causes this deadly illness

USDA/ARS

Page 120: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Hemolytic uremic syndrome (HUS)

Page 121: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Salmonella is a concern in this poultry product.

Page 122: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Eggs

Page 123: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This pathogen is typically associated with starch foods,

such as potatoes and cooked rice.

Page 124: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Bacillus cereus

USDA/ARS

Page 125: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This pathogen likes to grow at refrigerator

temperature.

USDA/FSIS

Page 126: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Listeria monocytogenes

Page 127: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.
Page 128: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

This pathogen is found in the nose, throat,

and on hair and skin of many healthy people.

Page 129: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Staphylococcus aureus

Page 130: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Topic: Common Sense

Page 131: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

A good rule when concerned about the safety of any food:

Page 132: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

“When in doubt, throw it out!”

Page 133: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Because of the many risks involved, it is the role of the consumer to take

responsibility for food during all stages. Be a wise consumer and

practice proper food handling habits at all times. You can learn to make cooking a safe experience for

yourself and your family.

Developed by: Karen Blakeslee, M.S., Extension AssociateFood Science Institute, Dept. of Animal Sciences and Industry

Kansas State UniversityFebruary 2006; updated and revised July 2009

USDA/ARS

Page 134: Instructions When clicking on a slide to move to the next appropriate slide, click anywhere in the outer edge of the slide. Choose a category and points.

Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products

not mentioned.

Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Karen Blakeslee, Food Safety

Quiz, Kansas State University, July 2009.

Kansas State University Agricultural Experiment Station

and Cooperative Extension Service

K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and

June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture

Cooperating, Fred A. Cholick, Director.


Slide 1 Objectives of the Lecture : implementation in SQL.computing.unn.ac.uk/raqueldbsystem/content/RAQUEL the...Slide 1 NULLs & Outer Joins Objectives of the Lecture : To consider

Slide 1 Objectives of the Lecture : implementation in SQL.computing.unn.ac.uk/raqueldbsystem/content/RAQUEL the...Slide 1 NULLs & Outer Joins Objectives of the Lecture : To consider

Game Board Let’s Play Jeopardy Game Board Water Quality Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking.

Game Board Let’s Play Jeopardy Game Board Water Quality Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking.

Instructions When clicking on the slide to move to the next appropriate slide, be sure you see the hand, not the arrow. (If you put your cursor over a.

Instructions When clicking on the slide to move to the next appropriate slide, be sure you see the hand, not the arrow. (If you put your cursor over a.

Slide show is set to advance every 10 seconds, left clicking or pressing N will advance to next slide. Right clicking will give several options including.

Slide show is set to advance every 10 seconds, left clicking or pressing N will advance to next slide. Right clicking will give several options including.

Plant Parts Match the plant to the correct category and then check your answer by clicking to the next slide!

Plant Parts Match the plant to the correct category and then check your answer by clicking to the next slide!

October 23 - 25, 2002. Directions You are invited to learn about our Fifth Grade Outer Banks Trip. Check out the information by clicking on the icons.

October 23 - 25, 2002. Directions You are invited to learn about our Fifth Grade Outer Banks Trip. Check out the information by clicking on the icons.

Ireland Trip August 18 – 25, 2001 © Michele Holland Mills 2001 Advance to the next slide by clicking on the arrows below, or by clicking on the title of.

Ireland Trip August 18 – 25, 2001 © Michele Holland Mills 2001 Advance to the next slide by clicking on the arrows below, or by clicking on the title of.

Game Board Let’s Play Jeopardy Game Board Midterm Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking on the.

Game Board Let’s Play Jeopardy Game Board Midterm Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking on the.

1 Lower Brg Detail Inner cap Bearing Lock Washer 8 = Insulating Tube/ sleeve (slide 6_ * Outer Cap Steel Spacer (slide 4,5) Insulating Spacer (Slide 4,5)

1 Lower Brg Detail Inner cap Bearing Lock Washer 8 = Insulating Tube/ sleeve (slide 6_ * Outer Cap Steel Spacer (slide 4,5) Insulating Spacer (Slide 4,5)

PLEASE READ! When clicking on the slide to move to the next appropriate slide, be sure you see the HAND, NOT the arrow. To play the game, go to SLIDE.

PLEASE READ! When clicking on the slide to move to the next appropriate slide, be sure you see the HAND, NOT the arrow. To play the game, go to SLIDE.

Indirect SLO assessment for CIS - Riverside City College · Report Ready first (see next slide) by clicking the section and then clicking Survey Ready • Go to the Reports Page from

Indirect SLO assessment for CIS - Riverside City College · Report Ready first (see next slide) by clicking the section and then clicking Survey Ready • Go to the Reports Page from

Game Board Let’s Play Jeopardy Game Board Force and Motion Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking.

Game Board Let’s Play Jeopardy Game Board Force and Motion Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking.

please wait for the next slide clicking won’t make it come any faster.

please wait for the next slide clicking won’t make it come any faster.

The Outer Planets Jupiter, Saturn, Uranus, Neptune Click here to move to the next slide!

The Outer Planets Jupiter, Saturn, Uranus, Neptune Click here to move to the next slide!

Start the slide show by clicking on the "Slide Show" option in the above menu and choose "View Show”. or – hit the F5 Key.

Start the slide show by clicking on the "Slide Show" option in the above menu and choose "View Show”. or – hit the F5 Key.

Start the slide show by clicking on the "Slide Show" option in the below menu or – hit the F5 Key.

Start the slide show by clicking on the "Slide Show" option in the below menu or – hit the F5 Key.

Game Board Let’s Play Jeopardy Game Board Cell Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking on the button.

Game Board Let’s Play Jeopardy Game Board Cell Jeopardy Go to the next slide by clicking mouse. Choose a category and number value clicking on the button.

Meyer Power Box™ 58 & 812 · 6 16195 2 •• Center Main Slide 7 16196 2 •• Center Upper Slide 8 16197 2 •• Center Outer Slide 9 16205 1 •• Power Box 58 Front Decal

Meyer Power Box™ 58 & 812 · 6 16195 2 •• Center Main Slide 7 16196 2 •• Center Upper Slide 8 16197 2 •• Center Outer Slide 9 16205 1 •• Power Box 58 Front Decal

1 Tulane University Biomedical Engineering Senior Team Design Show February 26, 2011 Change slide by clicking on background.

1 Tulane University Biomedical Engineering Senior Team Design Show February 26, 2011 Change slide by clicking on background.

Instructions for this review Play in the “Slide Show” mode. When clicking on the slide to move to the next appropriate slide, be sure you see the hand,

Instructions for this review Play in the “Slide Show” mode. When clicking on the slide to move to the next appropriate slide, be sure you see the hand,