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| Script: Food Safe
Families |
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Intro:
Welcome to USDA's Food Safety and Inspection Service "Food Safety At Home" podcast series,
featuring topics for the safe handling, preparation and storage of meat, poultry and processed egg products.
So, sit back, turn up the volume and listen in.
Host 1:
Hi I’m Donna Karlsons with USDA’s Food Safety and Inspection
Service. With me is Eileen Dykes.
Did you know it’s been one year since the USDA, FDA and CDC
partnered with the Ad Council to launch the first-ever national
food safety campaign? It’s called Food Safe Families. Have you
seen the ads yet?
Host 2:
No, but I’ve heard them on the radio! They’re edgy and really
make you think about the four important food safety steps that
we ALL should follow at home to keep our families safe from food
poisoning. I learned to check my steps at FoodSafety.gov.
Host 1:
That’s right – Clean, Separate, Cook and Chill are the four
steps. There are public service announcements or PSAs for TV,
radio, and print that help make you aware of the importance of
these 4 food safety steps. You may have even seen the ads in a
magazine or newspaper! Each step reminds you how to help prevent
food poisoning.
Host 2:
The Food Safe Families Clean message uses a drop of water as an
icon to remind you to always wash your hands with soap and warm
water before and after handling raw food. Kitchens could be
infected with harmful bacteria that can make you sick!
Thoroughly wash utensils, cutting boards, and countertops with
soap and hot water. You can sanitize them by adding a solution
of 1 tablespoon of unscented, liquid chlorine bleach per gallon
of water and air dry. Wash fruits and vegetables thoroughly
under running water just before eating, cutting or cooking.
Host 1:
I really like the Separate TV ad, which shows a woman trying to
keep raw carrots for salad away from a live chicken. The message
reminds you to prevent cross-contamination by keeping raw meat,
poultry, eggs and seafood and their juices away from
ready-to-eat food. Always use a separate cutting board for raw
meat, poultry, and seafood and NEVER place cooked food back on
the same plate that previously held raw food unless the plate
has first been washed in hot, soapy water.
Host 2:
Cook to the right temperature! That’s the Food Safe Families
cook message and a food thermometer is the icon for this
message. You can’t tell a food is safe to eat by its appearance.
The only way to make sure the food is cooked to a safe
temperature is to use a food thermometer. I always use one when
cooking my hamburgers and chicken. Do you?
Host 1:
The fourth message, Chill, reminds you to refrigerate food
promptly to prevent leftovers from growing bacteria that can
lead to diarrhea, vomiting, and severe cramps. Raw or cooked
foods should never be left out at room temperature for more than
2 hours or 1 hour in the summer when the temperature is really
hot, over 90 ˚F.
Host 2:
The campaign also has a great online resource for more
information on how you can join our efforts. There is a toolkit
available with downloadable materials for educators and
templates for media outreach. The toolkit makes it easy to
conduct a local outreach event with the Food Safe Families
materials. In fact, some of the materials include a space to
insert the name of your organization, program or logo.
Host 1:
There’s also a downloadable bookmark, a magnet template, a food
safety quiz, even an activity book for kids! Teachers and
parents can download the entire workbook or just a few pages.
Host 2:
You can even see the PSAs on the toolkit. Everything you need
for food safety is right at your finger tips!
Check out the toolkit on foodsafety.gov. You can learn more
about the Food Safe Families campaign and check your steps at
foodsafety.gov. Or visit us online for assistance from our
virtual representative “Ask Karen” at
askkaren.gov.
Host 1:
Consumers may also call our toll-free USDA Meat & Poultry
Hotline at 1-888-MPHotline. That’s 1-888-674-6854.
Outro:
Thanks for listening to this Food Safety At Home podcast. Let us know what you think of this podcast by sending your comments to
podcast@fsis.usda.gov.Thanks for tuning in.
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Last Modified: June 27, 2012 |
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