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Recipes and directions for storing and preserving mangoes. Green mangoes can be canned and made into sauce, chutney and salsa. Ripe mangoes can be frozen or dried. As mangoes ripen, they become less acidic. We do not have safe guidelines for canning ripe mangoes or mango sauce.
Tomatoes may be canned by themselves or in combination with other vegetables or meat (such as salsa, sauces and catsup or spaghetti sauce). It’s important to use safe procedures when canning tomatoes and tomato products. Laboratory-tested methods must be used to destroy microorganisms that cause spoilage.
The High Speed Hand Washing Basic Lesson Plan is used to teach the basic technique where hands are lathered up longer and groups can wash hands quicker. It can be used as a pre-curriculum lesson so food safety practices can be modeled during nutrition lessons before food is prepared or served. This lesson can be used indoors or outdoors with youth or adult groups. Adaptations for COVID-19 precautions are included.
Students enjoy performing the Sneaky Germ Skit to review proper hand washing for the class. Then, the class enjoys a rousing game of Win, Lose or Wash! affirming key times that you should wash your hands.
Once students have learned the High Speed Hand Washing technique in primary grades and reinforced with literature-based learning, refresher lessons are provided the following years with a different approach. Using fun, interactive, engaging skits or games help 4th graders and up to remember why it is important to wash their hands properly every time. There are plenty of roles in this skit to show the many ways that our actions can be risky for food safety, as the farmer goes about preparing lunch. Lots of laughs and funny situations spark lively discussion afterwards as students point out food safety bloopers during the skit.
Modeling and practicing good hand washing before serving food samples in nutrition education lessons is time consuming and therefore usually neglected. The High Speed Hand Washing technique was developed to meet a need that could result in improved food safety in the classroom and at home. Classrooms can get their hands washed properly in five minutes or less, increasing students’ food safety awareness and actions. It can also reduce risk of spreading communicable diseases, while conserving water and energy. Presentation at Consumer Food Safety Educators Conference sponsored by the Partnership for Food Safety Education, March 2019.