Food Risks: Appropriate food tempatures

Food Risks: Appropriate food tempatures

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Storyboard Description

Food project.

Storyboard Text

  • Introduction (10 seconds,Music)
  • Todays Features
  • Effected Foods (20 seconds,Music)
  • Refrigerated 40 Degrees Fahrenheit . Pictures of Raw fish, cold cuts, other seafoods, meats, should be kept at this degree. Also tiered food storage applies to our menu! Raw poultry (bottom) Raw seafood (middle) Raw meat(top)
  • Hot Food Risks (25 seconds,Music)
  • Hot foods prepared to a minimum of 160 degrees Fahrenheit. Pictures of cooked fish, meats.
  • Server: Hello and welcome to our restaurant! Here are today’s specials. Male: looks great, could you explain to us some of the items? Female: Yeah, What do you have for cold food?
  • Spectator Reaction (10 seconds,Music)
  • Server: For cold food we keep everything such as seafood’s, raw fish and cold cuts refrigerated at a minimum degree of 40 degrees Fahrenheit. Female: that’s just terrific; do you have anything in the hot food category?
  • Why is this important? (25 seconds,Music)
  • Server: Of course we do! In order to ensure delicious consumption we cook all warm/hot foods to a minimum degree of 160 Fahrenheit! We do this to ensure all bacteria are cooked off of the product.
  • Conclusion (15 seconds,Music)
  • Male: well that is just fantastic! Female: why does it say two-hour time limit for these foods?
  • Server: That’s because in order to make sure food is consumed safely we set a danger zone of cooked foods at two hours, this ensures safe and delicious consumption! Anything past this time frame could potentially cause food risks such as food poisoning!
  • Explaining the importance of proper food storage.
  • Male: Wow, I never knew it was so important to store food at these specific temperatures, thank you so much for keeping us safe from un wanted food Bourne illnesses, and enlightening us on this topic!
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