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|Title:||Cold Pizza for Breakfast|
|Alt. Title:||Cold Pizza for Breakfast - Food Safety Tips for Teens|
|Pub. date: ||Updated April 2014|
|Includes: ||PowerPoint presentation and online slideshow|
|Audience: ||Children, Teenagers, Adults|
|Description:||"Cold Pizza for Breakfast" is a presentation designed for older children and teenagers on food safety. It can be a great addition to any cooking, nutrition or food safety class. |
|Funding Source: ||University of Nebraska-Lincoln Extension|
|Developer: ||Alice Henneman, MS, RD, Amy Peterson, MS, RD, Cindy Brison, MS, RD, Teri Gemar, MS, Tracy Kulm, MS, Joyce Jensen, REHS, CFSP, Beverly Benes, PhD, RD, Julane Hill, Program Specialist|
|Organization: ||University of Nebraska–Extension, Lincoln-Lancaster County Health Department, and Nebraska Department of Education|
|Length: ||155 slides|
|Pilot Testing: ||Reviewed by several potential end-users and tested with target audiences in 2007 before it was made available to the public. Updated and peer reviewed in 2014.|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May copy for educational purposes.|
|Reviewers Comments: ||This educational and entertaining resource is packed with information on food safety. Designed for a teenage audience, the slideshows are divided into six short chapters that can be delivered together or in more than one presentation. Four of the chapters are based on the four FSIS food safety messages of Clean, Separate Cook, Chill. The other two chapters cover foodborne illness, and slides from the game Keep or Toss.
Educators are given the option of downloading the PowerPoint presentation or viewing the online slideshow. The online slide show cannot be modified and is more difficult to access/load. The downloadable PowerPoint presentation is easier to work with; slides are easily added, edited or deleted. The content of the slides contained in both the PowerPoint and the online slideshow is identical.
For additional reinforcement, a two page, full color related handout is also available. The content and layout of the handout matches the information and order of the slideshow. The handout contains graphics, photographs, and images from USDA Web sites, such as MyPyramid.gov, and the Food Safety and Inspection Service Web site. The abundance of information included on the handout makes its layout somewhat crowded. It would be best used as a supplemental item and not a stand alone tool. Note: Handout no longer available with 2014 update.
Many important food safety topics are covered in this resource. These include safe internal cooking temperatures, how to place a food thermometer, how long to keep leftover food items, hand washing, and washing fruits and vegetables. The slides are colorful and include plenty of graphics and photographs. Some of the slides feature interactive elements and animation to keep the students engaged. At the end of the slideshow, supplemental slides are available. These slides include specific information on types of thermometers and how to safely cook seafood. These slides can be inserted into the slide set and used with students, or used as a reference for the educator.