Beyond icebox countertop Instrukcja Użytkownika Pobierz pdf (Strona 36)

Acknowledgments

“What’s wrong with this picture?” is based on Eating Right Is

Basic 2

, Michigan State University Cooperative Extension.

Illustration on page 3 by Hawley Wright.

“Where would you put this food?” is based on

Storing Food

Safely

N368, University of Missouri-Columbia, 1992.

“Store your food safely” is based on

Storing Food Safely in Your

Refrigerator and Freezer

B2817, University of Wisconsin-

Extension Cooperative Extension.

“The power is out!” is based on

When the Home Freezer or

Refrigerator Stops

B2837, UW-Extension Cooperative

Extension.

“Keeping your kitchen clean” is based on “Tried and True

Recipes for a Less Hazardous Home” by Elaine Andrews,

environmental education specialist, UW-Extension, and Liz

Wessel, toxic use reduction specialist,

Wisconsin Natural

Resources

, December 1990.

“Getting ready to cook,” “Cook food with care,” “Serving

food safely” and “Taking care of leftovers” are based on

“Food Safety at Home: Taking Control” by Mary Mennes,

professor, Department of Food Science, University of

Wisconsin-Madison, and food management specialist, UW-

Extension (retired).

“Prevent food poisoning” is adapted from “Fight BAC!”™ For

more information in English and Spanish, visit the Partnership

for Food Safety Education Web site: www.fightbac.org

of Wisconsin System on behalf of the University of

Wisconsin-Extension division of Cooperative Extension.

Wisconsin Nutrition Education Program (WNEP)

Materials developed by WNEP staff and Family Living

Programs specialists, University of Wisconsin-

Extension Cooperative Extension:

Geraldine Jackson, nutrition educator, Dane County

Barbara Love, nutrition educator, Milwaukee County

(retired)

Jean Love, nutrition educator, Rock County

Beverly Phillips, senior outreach specialist in nutritional

sciences, UW-Extension

Angela Ramirez, nutrition educator, Milwaukee County

Betty Ramsey, nutrition educator, Racine County

Jane Voichick, nutrition specialist, UW-Madison and UW-

Extension (retired)

Reviewers: Reviewed in 2004 by Barbara H. Ingham, profes-

sor and food science specialist, University of Wisconsin-

Madison and UW-Extension, and Amy Rettammel, outreach

specialist in nutritional sciences, UW-Extension. Initial review

by Mary Mennes, food management specialist, UW-Madison

and UW-Extension (retired); Dennis Buege, professor and

extension meat specialist, UW-Madison and UW-Extension;

and Walter Gojmerac, entomology specialist, UW-Extension

(retired).

An EEO/AA employer, University of Wisconsin-Extension

Cooperative Extension provides equal opportunities in

employment and programming, including Title IX and

Americans with Disabilities Act (ADA) requirements.

This publication is available in English or Spanish — Cómo

mantener los alimentos seguros

B3474S — from your county or

area university extension office or from Cooperative

Extension Publishing.

To order, call toll-free: 1-877-WIS-PUBS (877-947-7827) or

visit our web site: cecommerce.uwex.edu

Keeping Food Safe (B3474) SR-01-05

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