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Present several different types of food and ask participants to explain how to measure their temperature 提供几种不同的食品，请学员们说出如何测量它们的温度 Challenge students to list what they would look for when visiting a purveyor’s facility 请学员们列出查看供应商的设备时要注意的事项 Have participants draw an example of an inspection stamp and a grading stamp. Have them explain the differences. Present a prize for the most accurate drawing. 请学员们画出一个检测章，和一个等级章。请他们解释不同之处，并奖励画得最准确的学员 教授方法 Talking Points: Stress management’s responsibility for ensuring food safety through modeling, training, and monitoring. Talking Points: Review receiving temperature and accept/reject criteria for meat. Talking Points: Review receiving temperature and accept/reject criteria for poultry. Talking Points: Point out the difference between an inspection sta