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 heisz !eneral "urpose# $pecific "urpose# o inform o inform my audience how to minimize the risk of food poisoning Central Idea# %ou can minimize food poisoning in your home by practicing cleanliness and temperature control.

INTRODUCTION I. &ttention 'aterial &. (ere is a bowl of fresh strawberries. )*isplay bowl.+ ,. $uppose you take these out of your refrigerator, not knowing that they are loaded with bacteria that can cause stomach cramps, diarrhea, nausea, and vomiting. -. .hat would these strawberries taste like/ 0. hey would taste like 1 fresh strawberries2 3. $ad to say, poison in food usually can4t be tasted, seen, or smelled. C. 3ecause food contamination is hard to detect, there are a huge number of food poisoning incidents. ,. 56 million &mericans get sick each year. )Centers for *isease Control and "revention+ -. 7,888 die.

II.

9rienting 'aterial &. If you control two factors : cleanliness and temperature : you can minimize your chances of being poisoned. 3. ;otice the word <minimize.= C. here is no way you can completely eliminate the risk.

)Transition# >et4s talk about our first big factor.+ BODY I. %ou must thoroughly cleanse yourself and your food. )$how poster.+ &. 3efore handling food, wash your hands vigorously with soap and hot water. ,. ?ust because you often touch food with unwashed hands, don4t think you will always escape food poisoning.

-. 78 percent of food poisoning cases would be eliminated if people washed their hands fre@uently and thoroughly. )A.$. *epartment of &griculture+ 3. o prevent cross-contamination, wash your hands again after handling raw meat, seafood, poultry, or eggs before touching any other foods. C. & lot of people don4t realize that fruits and vegetables are the top cause of food poisoning. )$how poster.+ ,. Fruits and vegetables cause 07 percent of food poisoning cases. )Caroline $mith *e.aal, director of food safety, Center for $cience in the "ublic Interest+ -. "oultry causes -B percent, and eggs and meat are tied for third at ,C percent. 0. 9f all fruits and vegetables, the worst offender is strawberries. )*isplay bowl of strawberries again.+ *. Fruits and vegetables should be washed under running water. ,. Firm produce, such as carrots and potatoes, should be held under the water and rubbed with your hands or a brush. -. .ith lettuce and cabbage, throw away the outer leaves and swish the remaining leaves under running water. 0. 3erries, cherries, and grapes should be put in a large bowl and soaked in several changes of cool water. )Transition# ;ow that you know about cleanliness, I4d like to focus on the other big factor.+ II. Carefully control temperature. )$how poster.+ &. 'any people make a big blunder. ,. %ou buy milk, meat, and other products at the store. -. 3ut you don4t go straight home. 0. %ou might even wait two hours before refrigerating your food. D. hat may not be a problem in cold weather, but it is dangerous in hot weather. 7. 'icro-organisms double every -8 minutes : in two hours, -8 micro-organisms can blossom into over ,,-88. 6. 'ost micro-organisms won4t hurt you in small amounts, but can make you sick in large amounts. 5. $o don4t delay in refrigerating your food. 3. Food that you bring home from a restaurant can also be a problem. ,. Eefrigerate it as soon as possible. -. Fat it within a day or two. C. ;ever defrost frozen food at room temperature : use your refrigerator or microwave. *. &lways use a food thermometer. ,. ?ust looking at food color is too risky. )*r. Eobyn !ershon of the ?ohns (opkins Aniversity $chool of (ygiene and "ublic (ealth+ -. Eed meat should be heated to ,68 degrees. 0. "oultry should be heated to ,C8 degrees. D. If you need a reason to use a food thermometer, consider that up to -8 percent of supermarket poultry, beef and pork may contain salmonella. )A.$. *epartment of &griculture+ a. $almonella, a horrible kind of bacteria, can make you very sick or even kill you.

b. (igh heat can destroy salmonella. (Transition# >et4s go over our key information one more time.+ CONCLUSION I. $ummary &. Food poisoning can be minimized if you control cleanliness and temperature. 3. .ash your hands before handling food, and always wash fruits and vegetables. C. Control the temperature by getting your food from the grocery store into your refrigerator promptly and by using a food thermometer to destroy harmful bacteria. II. Clincher &. (ere are my strawberries again. )*isplay bowl.+ 3. If you control cleanliness and temperature, you have a good chance of eating strawberries without being poisoned. BIBLIOGRAPHY *e.aal, Caroline $mith, director of food safety, Center for $cience in the "ublic Interest. Fmail interview. -D &pr. -880. <Food $afety.= A.$. *epartment of &griculture. -880. Eetrieved -0 &pr. -880 Ghttp#HHwww.usda.govI. !ershon, Eobyn, '.*., ?ohns (opkins Aniversity $chool of (ygiene and "ublic (ealth. Fmail interview. -- &pr. -880. 'c$wane, *avid, et al. he Fssentials of Food $afety and $anitation. 0rd ed. Apper $addle Eiver, ;?# "rentice-(all, -88-. hacker, Curt. <Culprit in Food-3orne Illnesses Is 9ften a 'istake by Consumer,= .all $treet ?ournal. ,6 &pr. -880# *5.

VISUAL AIDS 3owl of strawberries "osters showing main points and statistics