This Consumer Education Planning Guide is designed to assist you in promoting food safety education this September 1999. Now in its 5th year, it is a major food safety education focus for government and consumer organizations, as well as industry. Cooking food to temperatures that will destroy bacteria is a significant factor in foodborne disease prevention. The use of food thermometers, particularly for meat and poultry, as well as egg casseroles and other combination dishes, is recommended to ensure that food has been cooked safely. Eggs and seafood also must be cooked thoroughly, as described elsewhere in this Guide, to be safe.
Research shows that undercooking food is a contributing factor in many foodborne disease outbreaks.
This Planning Guide contains a variety of ideas and tools for organizing food safety education activities and events for various age groups. We thank you for your interest and participation.