Announcing a hot-off-the-press food safety curriculum from Florida, Iowa, and Louisiana Extension. From Kitchen to Competition: 4-H Food Safety Made Simple is designed for youth in grades 6-12 (not required to be in 4-H) with four experiential activities related to:
- Food labeling
- Nutrition
- Cooking skills & safety
- Cross contamination
- Proper cooking temperatures
- Perishable vs shelf-stable
- Preservation
Any student interested in starting a food business, selling at a farmers market, or exploring culinary occupations could enjoy this program, as well as anyone who likes to cook at home for fun. Contact Diana Hammer, diana.hammer@wisc.edu, to learn more.