Food Poisoning

Topics: Foodborne illness, Hygiene, Food safety Pages: 4 (872 words) Published: December 4, 2013
Outline
In the extemporaneous method of speaking, an outline is created to make sure all material is clearly developed and well-organized. For practicing and delivering the speech, the speaker does not use the outline, but instead uses brief notes that are based on the outline.  

Food Poisoning
Charmae Theisz
 
 
General Purpose:
To inform
Specific Purpose:
To inform my audience how to minimize the risk of food poisoning Central Idea:
You can minimize food poisoning in your home by practicing cleanliness and temperature control.

 
INTRODUCTION
I.           Attention Material
A.   Here is a bowl of fresh strawberries. (Display bowl.) 1. Suppose you take these out of your refrigerator, not knowing that they are loaded with bacteria that can cause stomach cramps, diarrhea, nausea, and vomiting. 2. What would these strawberries taste like?

3. They would taste like … fresh strawberries!
B. Sad to say, poison in food usually can’t be tasted, seen, or smelled. C. Because food contamination is hard to detect, there are a huge number of food poisoning incidents. 1. 76 million Americans get sick each year. (Centers for Disease Control and Prevention) 2. 5,000 die.

 
II.          Orienting Material
 
A.   If you control two factors – cleanliness and temperature – you can minimize your chances of being poisoned. B.    Notice the word “minimize.”
C.    There is no way you can completely eliminate the risk.  
(Transition: Let’s talk about our first big factor.)
BODY
I. You must thoroughly cleanse yourself and your food. (Show poster.) A. Before handling food, wash your hands vigorously with soap and hot water. 1. Just because you often touch food with unwashed hands, don’t think you will always escape food poisoning. 2. 50 percent of food poisoning cases would be eliminated if people washed their hands frequently and thoroughly. (U.S. Department of Agriculture) B. To prevent cross-contamination, wash your hands again after handling raw meat,...

Bibliography: DeWaal, Caroline Smith, director of food safety, Center for Science in the Public Interest. E-mail interview. 24 Apr. 2003.
“Food Safety.” U.S. Department of Agriculture. 2003. Retrieved 23 Apr. 2003 .
Gershon, Robyn, M.D., Johns Hopkins University School of Hygiene and Public Health. E-mail interview. 22 Apr. 2003.
McSwane, David, et al. The Essentials of Food Safety and Sanitation. 3rd ed. Upper Saddle River, NJ: Prentice-Hall, 2002.
Thacker, Curt. “Culprit in Food-Borne Illnesses Is Often a Mistake by Consumer,” Wall Street Journal. 16 Apr. 2003: D7.
 
VISUAL AIDS
Bowl of strawberries
Posters showing main points and statistics
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