Welcome to

Take Control of Food Safety

this educational program has been designed for adults age 60 and over.

Your host for this program is C-LES, an imaginary germ that has been created from five bacteria sometimes found in food. C-LES is an acronym that was created by using the shapes of some of the bacteria found in food, and the first letters from their names. These include Campylobacter, Clostridium botulinum, Listeria, Escherichia coli, Salmonella, and Staphylococcus. We hope that by applying the information included in this program you will See Less of these bacteria in your food and home.

We hope you find this website informative and enjoyable.

Please complete Let’s Start with the Basics first.
The rest can be done in any order.
 

Contents

Please Select a Topic to Begin

Let’s Start with the Basics

Better Safe than Sorry — What Not to Eat

Store It Right

The Right Tools for the Job

Clean It! Make It Safe!

A Little Elbow Grease

What Is Hot and What Is Not

This program has been prepared by the research staff in the School of Agriculture and Consumer Sciences at Tennessee State University (TSU), in collaboration with RTI International and the University of Tennessee Knoxville. Funding was provided by the National Integrated Food Safety Initiative, Cooperative State Research, Extension, and Education Service, US Department of Agriculture under project number TENX-2006-02416

PROJECT PERSONNEL

Tennessee State University

Sandria L. Godwin. Ph.D., R.D.

Robert E. Harrison, Ph.D.

Leslie Speller-Henderson, M.S.

Lou E. Pearson, DrPH, R.N.

Richard W. Stone, B.S.

RTI International

Sheryl C. Cates

Katherine M. Kosa

University of Tennessee

Ann Draughon

Tennessee State University is an equal opportunity, non-racially identifiable educational institution that does not discriminate against individuals with disabilities. In accordance with the American Disabilities Act, persons needing assistance with this material may contact Dr. Sandria Godwin at 615.963.5619.