dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

USDA Food Safety Mobile Coloring Book, Alternative Text

This text-only version of the coloring book (PDF Only, 4MB) is provided for accessibility purposes. Please note this page includes updated information not in the PDF; see errata page .
#
[Front Cover]

[Inside Cover Letter]

Dear Parents,
Together we have a responsibility to prevent foodborne illness. The USDA Food Safety Mobile is doing its part by traveling coast to coast, visiting towns—big and small, reaching and teaching consumers about the importance of keeping food safe. Its fun and larger-than-life design shows BAC!—foodborne bacteria—being chased by food safety messengers: Clean, Separate, Cook, and Chill.

The Mobile food safety staff teams with local educators to promote the four Fight BAC!® messages:
  1. Clean: Wash hands and surfaces often.
  2. Separate: Don't cross-contaminate.
  3. Cook: Cook to proper temperatures.
  4. Chill: Refrigerate promptly.

USDA's Food Safety and Inspection Service launched the Thermy™ campaign to encourage consumers to use food thermometers when they cook meat, poultry, or egg products. Thermy™'s message is: "It's Safe To Bite When the Temperature Is Right!" Using a food thermometer is the only way to tell if your food has reached a high enough temperature to destroy harmful bacteria.

Infants and young children, pregnant women, and older adults are at greatest risk for foodborne illness, as are all people with weakened immune systems caused by cancer treatment, AIDS, diabetes, kidney disease, and organ transplants.

This booklet of coloring pages gets children familiar with the four simple steps to food safety. For more information, check these Web sites with your children:
For questions on food safety, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), or email: mphotline.fsis@usda.gov.

Note: These coloring pages may be duplicated for educational purposes.

[coloring page: Keep Food Safe, characters for clean, separate, cook, and chill]

[coloring page with drawing of male inspector:]

Here's BAC!
He is on the attack.
BAC! is quick.
He can really make you SICK!

Did you know: You can't see, smell, or taste bacteria.

But YOU have the power to Fight BAC!® and keep your food safe!

[coloring page: BAC character, "Fight BAC!® Keep Food Safe From Bacteria"]

[coloring page with drawing of female inspector:]

Wash your hands for 20 seconds
(sing Happy Birthday 2 times)
Wash with soap and warm water:
  • before you eat,
  • after you play with pets,
  • after you use the bathroom, and
  • after you sneeze, cough, or blow your nose.

[coloring page: Clean character, a liquid hand soap dispenser]

[coloring page, drawing of a different male inspector:]

Be smart.
Keep foods apart.
Bacteria can spread from one food to another.

Remind grown-ups to always keep raw meat, poultry, and seafood apart from other foods. Don't let raw juices drip on other foods. Yuck!

Don't put cooked foods on a plate that held raw meat, poultry, or seafood. (Bacteria could be hiding!) Always use a clean plate.

[coloring page: Separate character, a cutting board holding platter of raw fruits and vegetables in one hand and platter of raw meat and poultry in the other]

[coloring page: drawing of a different male inspector:]

Meet Thermy™!

Thermy™ says: "It's Safe To Bite When the Temperature Is Right!"

Tell grown-ups to use Thermy™, a food thermometer, when they cook.

Check the temperature of food to be sure it's safe, because you don't want to get sick. New Temperature Rules!
  • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
  • Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
  • Cook all poultry to a safe minumum internal temperature of 165 °F as measured with a food thermometer.
  • Leftovers, casseroles: 165 °F

[coloring page: Thermy character, a food thermometer: (Cook) ] Thermy™ says: "It's Safe To Bite When the Temperature Is Right!"

[coloring page: drawing of female inspector:]

Keep Cold Food Cold! In the refrigerator, 40 °F or below.

Use an insulated lunch box or bag to keep food cold at school. Add a frozen gel pack or frozen juice box to keep food cold.

Keep your lunch in a cool place, not in the hot sun.

[coloring page: Chill character, a refrigerator]

[coloring page: all four characters:]

When in Doubt, Throw it Out!

Remember: YOU have the power to Fight BAC!® and keep your food safe!

[word scramble: next to each character, the letters that will identify the food safety principle when put in the correct order]
  • n a l e c
  • a p r e t a s e
  • c k o o
  • l i c l h

[Closing page]

Visit the USDA Food Safety Mobile, www.fsis.usda.gov

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at 202-720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964 (voice or TDD). USDA is an equal opportunity provider and employer.
Last Modified Jul 23, 2013