befoodsafe.gov

United States Department of Agriculture, Food Safety Inspection Service

USDA is an equal opportunity provider and employer.

United States Department of Agriculture, Food Safety and Inspection Service

USDA’s Food Safety and Inspection Service (FSIS) developed this activity booklet to help you 

learn what you need to do to Be Food Safe! Remember, fighting foodborne illness is important 

for you and your family, so Be Food Safe each and every day.

Hey Kids,

Food safety is important for you and your family. That’s why you should always remember to 

Be Food Safe! It is easy and fun to do if you follow these four simple steps.

Visit ASK KAREN at askkaren.gov

Call the USDA Meat & Poultry Hotline

1-888-MPHotline (1-888-674-6854)

To find out more about food safety, visit befoodsafe.gov or ...

befoodsafe.gov

United States Department of Agriculture, Food Safety Inspection Service

USDA is an equal opportunity provider and employer.

United States Department of Agriculture, Food Safety and Inspection Service

Kids, can you separate the

Food Safety words from the

jumbled letters?

Cross-contamination is the scientific word for how 

bacteria can be spread from one food product to 

another. This is especially true when handling raw 

meat, poultry, eggs and seafood, so keep these foods 

and their juice away from ready-to-eat foods!

Right now there may be an invisible enemy ready to 

strike. He’s called BAC (bacteria) and he can make 

you sick. But you have the power to Fight BAC!® Be 

Smart. Keep Foods Apart – Don’t Cross-Contaminate! 

Here are some things that you and your parents can 

do to Fight BAC!®

n Keep raw meat and poultry apart from foods that 

won’t be cooked.

n Wash hands with warm soapy water for 20 

seconds.

n Always wash cutting boards, dishes and utensils 

with hot, soapy water after they come in contact 

with raw meat, poultry, eggs and seafood.

n Never place cooked food on a plate that previously 

held raw meat, poultry and seafood.

RAW MEAT

WASH HANDS

CLEAN PLATE

HOT WATER

SICK

SOAPY

SEPARATE

FIGHT 

BACTERIA

POULTRY

COUNTERS

SCIENCE

SAFE

SEAFOOD

CUTTING BOARD

CROSS CONTAMINATE

WORD BANK

C Y S S C I E N C E E E E

O R D S O A P Y R C N T Q

I W I C O H Q B O L C A T

E A S U S I C K S E E R T

H S I T W E T C S A R A R

D H N T K C E O C N O P E

U H F I G H T U O P S E T

T A E N G B T N N L S S A

A N C G E A F T T A E P W

E D T B G C P E A T A Y T

M S S O T T O R M E F Y O

W A A A S E U S I E O D H

A D F R S R L E N I O A Y

R O E D C I T R A S D S X

R L R O F A G H T C I M R

Y R T L U O P C E I E T L
befoodsafe.gov

United States Department of Agriculture, Food Safety Inspection Service

USDA is an equal opportunity provider and employer. United States Department of Agriculture, Food Safety and Inspection Service

USDA is an equal opportunity provider and employer.

Hey kids, did you know that BAC (foodborne bacteria) can’t be seen, smelled 

or tasted and can make you sick. You can help your parents to Fight BAC!®

by reminding them of these important safe cooking tips.

n Use a food thermometer – you can’t tell food is cooked safely by 

how it looks.

n Always cook food to a safe minimum internal temperature.

• Beef, lamb, and veal steaks, roasts and chops to 145 oF.

• Chicken and turkey – whole, pieces or ground to 165 oF.

• Ground beef, including hamburgers, to 160 oF.

• Reheat leftovers to 165 oF.

n Always place the food thermometer in the thickest part of the food, away 

from bone and fat to check the temperature.

n When cooking in a microwave oven, stir, cover, and rotate food for even 

cooking. Use a food thermometer to check the temperature in the food in 

several places.

n Let food sit for a few minutes after cooking it in the microwave.

n Always cook eggs before eating them. When cooked, eggs should be firm, 

not runny.

Kids, unscramble

each of the clue

words. Copy the

letters in the

numbered boxes

to other boxes at

the bottom with

the same number

to find the secret

message.

Answer key: DOFO-FOOD, PETERTAUREM-TEMPERATURE, KOOC-COOK, FASE-SAFE, LENCA-CLEAN, BUMREHGAR-HAMBURGER

SECRET MESSAGE - USE A FOOD THERMOMETER

DOFO

PETERTAUREM

KOOC

FASE

LENCA

BUMREHGAR

5 7 8

9 13 16 12 17 1 19

6 14

2 4 18

3

10 15 11

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
befoodsafe.gov

United States Department of Agriculture, Food Safety Inspection Service

USDA is an equal opportunity provider and employer.

United States Department of Agriculture, Food Safety and Inspection Service

1.

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44. 20.

Kids, start at the 

star and connect the 

dots to reveal the 

hidden image.

Keeping cold foods cold is one of the most important rules you can 

follow to help Fight BAC!® To make sure you are keeping your food 

safe at all times, check out these other ways you can Fight BAC!®

n Chill leftovers and takeout foods within 

2 hours and keep the fridge at 40 oF or 

below. 

n Some foods that need to stay cold 

include:

n Sandwiches or salads made with 

meat and poultry;

n Tuna and egg salad;

n Milk, cheese, and yogurt;

n Peeled or cut fruits and 

vegetables.

n Use an insulated lunch box or bag to 

keep food cold at school. 

n Keep your lunch in the coolest place 

possible. Never leave it in direct sun.

n Add a frozen gel pack, frozen juice box, 

or use a thermos to keep food cold.



The Partnership for Food Safety Education

www.fightbac.org

United States Department of Agriculture

Food Safety and Inspection Service

befoodsafe.gov

United States Department of Agriculture

Food Safety and Inspection Service

May 2007