MISKIS_WEB
University of California
MISKIS_WEB

Module5-Chill

CHILL IS THE FOURTH STEP TO FOOD SAFETY

Chill

Click on the link to view the presentation: CHILL (About 5 minutes)

After viewing, you can click on the back arrow at the top left of your screen to return to the website.

ACTIVITY

Activity 1.

Click on the link below to view a demonstration. A worksheet for this activity is available by clicking on this link: Bacteria Multiplication Worksheet (PDF)

During the activity, be prepared to: 
-PREDICT the number of bacteria after 7 hours 
-Draw CONCLUSIONS at the end of the activity 
-HOW MIGHT THIS APPLY TO REAL-LIFE SITUATIONS?

After viewing, you can click on the back arrow at the top left of your screen to return to the website. 
BACTERIA MULTIPLICATION (About 4 minutes)

Activity 2.

Click on the link for a demonstration. After viewing, you can click on the back arrow at the top left of your screen to return to the website. 

 

Danger zone

During the activity, be prepared to:
-COMPARE the different types of containers used for each chilling method.
-PREDICT which containers in which environment cools down fastest.
-Draw CONCLUSIONS at the end of the activity.
-HOW MIGHT THIS APPLY TO REAL LIFE SITUATIONS?

Chilling Hot Foods (About 4 minutes)

NEXT STEP

You are now ready for the next section, Module 6 - Safe Food Handling Practices, by clicking on the program tab by the same name at the top of the page, or by CLICKING HERE (MODULE 6 - SAFE FOOD HANDLING PRACTICES)

Webmaster Email: cmbruhn@ucdavis.edu