I spent an energizing afternoon at Parker Elementary School in Oakland this week, where students took full advantage of a presentation about how to handle, prepare and store food safely and help protect their families from food poisoning.
USDA’s Food Safety and Inspection Service Administrator Al Almanza and I shared the stage with Oakland Athletics rookie Mark Canha, a self-described foodie who takes advantage of his club’s frequent road trips as an opportunity to sample some of the nation’s best eateries. (Check him out on Instagram: @bigleaguefoodie.)
We were impressed with how engaged these students are when it comes to the science of food safety, from how germs function to how to check internal temperature when we cook meals like meat, fish and poultry.
It all boils down to:
- Clean – wash hands and surfaces often
- Separate – separate raw meats from other foods
- Cook – cook to the right temperature
- Chill – refrigerate food promptly
Plenty more from FSIS at foodsafety.gov!
- Oakland A’s rookie Mark Canha told the students about how food poisoning affects athletes, including a teammate who missed a game this year when he got sick.
- Secretary Ross handing it over to FSIS Administrator Al Almanza; Oakland A’s rookie Mark Canha joined them as the event’s featured speakers.
- Secretary Ross and Mark Canha quiz the students following the presentation.
- Parker Elementary students learn about hand-washing (“sing the ABCs to make sure you’ve washed long enough!”)
- Parker Elementary students watch a presentation about where to watch out for germs in the kitchen.
- Secretary Ross was interviewed at the event by local radio stations KGO and KCBS.
- Mark Canha of the Oakland A’s poses with food safety mascot Thermy.
- Joining “Thermy” for a photo-op are (from left) FSIS Administrator Al Almanza, Oakland A’s rookie Mark Canha, and CDFA Secretary Karen Ross.