[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-429761-105":59,"doc-detail-429761-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","current-events-bad-burgers-teachers-guide","Current Events - Bad Burgers - Teacher's Guide","","Lesson material for Current Events with a focus on food safety and disease prevention. Explains how contamination can occur even with “safe” food when handling is incorrect, then lists U.S. Department of Agriculture guidance for washing hands, produce, surfaces, and managing raw meat. Includes a teacher’s guide with classroom disposal and time-temperature rules, plus a related discussion about centralization of food processing and the lack of any absolute guarantee of safety.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/current-events-bad-burgers-teachers-guide/429761/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/current-events-bad-burgers-teachers-guide/429761.png","ImageObject",300,407,{"name":92,"@type":93},"River Wang","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What does the document say about protecting yourself from food-borne illness?","Question",{"text":113,"@type":114},"It emphasizes that people can reduce risk by following simple safe-handling steps. Even food labeled “safe” can make someone sick if it is handled incorrectly.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Which food-handling rules are highlighted in the U.S. Department of Agriculture guidance?",{"text":118,"@type":114},"It lists washing hands with warm water and soap, washing fruits and vegetables, sanitizing surfaces that contact raw meat, keeping raw meat/poultry juices away from other foods, and cleaning up meat juice while managing sponges to prevent germs.",{"name":120,"@type":111,"acceptedAnswer":121},"How does the teacher’s guide advise dealing with time and temperature for cooked food?",{"text":122,"@type":114},"It states not to leave cooked food out for more than two hours, keeping hot foods hot and cold foods cold to avoid bacterial growth in the danger zone.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},429761,1790913388,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},1099514067438,"https://ap-avatar.wpscdn.com/avatar/100002539ee87300030?x-image-process=image/resize,m_fixed,w_180,h_180&k=1780474512215547542","# CURRENTEVENTS\n\nPAGES 1-2  \nMAIN NEWS  \n## Bad Burgers\n\nBACKGROUND  \nMost people can protect themselvesfrom picking up a food-borne illness by tak-ing simple steps in preparing their ownfood.Even“safe”food can make you sick ifyou handle it incorrectly.  \n## Rules for Handling Food\n\nThe U.S.Department of Agriculturerecommends these important rules for han-dling food.You might want to read them orpost them for your students:  \n·Always wash your hands with warmwater and soap before eating or prepar-ing them.  \n·Always wash fresh fruits and vegeta-bles before eating or preparing food.  \n·Always wash all surfaces that havetouched raw meat—hands,knives andother utensils,and cutting boards.  \n·Keep raw meat,poultry,and theirjuices away from other foods.For exam-ple,don't chop vegetables on a cuttingboard you used to cut raw meat.  \n·Wipe up meat juice with a paper towelyou can discard.If you use a sponge,besure to wash it in a bleach solution ev-ery day to kill germs.  \n## TEACHER'S GUIDE F0R THIS ISSUE\n\n·Throw out cracked eggs,even eggswith tiny hairline cracks.  \n●Never leave cooked food out for morethan two hours.Keep hot foods hot andcold foods cold.Bacteria multiply rapid-ly in the danger zone between 40 de-grees F and 140 degrees F.  \n## Trend Toward Bigness\n\nThe United States imports much morefood than it used to,raising questionsabout safety standards overseas.At thesame time the U.S.food-processing indus-try is increasingly centralized.This trendtoward bigness means that when some-thing goes wrong,as it did in the burgerscare,the contamination spreads muchmore rapidly,and affects far more peoplethan it did before.  \nNo Absolute Guarantee  \nExperts want the public to know that—no matter how much money is spent orhow much effort is expended—there is noway to make the U.S.food supply 100 per-cent safe.So long as people eat,there willbe problems with bacterial contamination.But those problems can be minimized bygovernment action and by sanitary prac-tices at home and in the professional foodpreparation business.Educating the publicon food safety is crucial.  \nQuestions?E-mail us at EdCE@WeeklyReader.Com  \n\n| PLAN A HEAD 1997-98   |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| 5SSUE   | SUBJECT TO CHANGE   | 9   |  | 18   | Special Report  \u003Cbr>Poster   |\n| 1   | Special Report   | 10   | Poster   | 19   |  |\n| 2   | Poster   | 11   |  | 20   | Special Report   |\n| 3   |  | 12   | Special Report   | 21   | Poster   |\n| 4   | Special Report   | 13   | Poster   | 22   |  |\n| 5   | Poster   | 14   |  | 23   | Poster   |\n| 6   |  | 15   | Special Report  \u003Cbr>Posler   | 24   | Special Report   |\n| 7   |  | 16   |  | 25   |  |\n| 8   | Special Report  \u003Cbr>Poster   | 17   |  | 26   | Special Report  \u003Cbr>Poster   |\n\nNEWS DEBATE  \nPAGE 3  \n## Fighting LymeDisease\n\nBACKGROUND  \nLyme disease is on the rise in theUnited States (see graph on page 4 of thestudent edition).Past efforts to combat thedisease have focused on early detectionand the use of antibiotics.The USDA(United States Department of Agriculture)has started a$2 million effort to go direct-ly to the source of Lyme disease and stop itbefore it ever gets to humans.  \nIn Maryland,USDA researchers are setting up deer-feeding stations in the mostheavily tick infested areas.These stations,however,will do more than just feed thedeer.To reach the 250 pounds of groundcorm found in each feeding station,deer willhave to squeeze their heads between twopaint rollers.The rollers will be coated withAmitraz,a pesticide that scientists say will  \n(continued on page 2)  \nContinued from page 1  \nIt appears that efforts to fight Lyme  \nStudent Edition  \nKey News Facts  \n7.A 8.A  \nWord Power  \n1.B 2.B  \n5.A 6.A  \nExtra Credit:Switzerland  \nNews Graph of the Week  \n1.C 2.℃ 3.A  \nArQuest:  \nGrandma Moses  \nTeacher's Edition  \nQuiz(p.3)  \n3.A 4.G  \n## WORD5 INTHE NEWS\n\nBelow are some key words used inthis isue of Curent Events.Knowingtheir meanings will be helplulin un-dersianding recent news e","cbCaisgxLqvaPH4h","https://ap.wps.com/l/cbCaisgxLqvaPH4h","pdf",2610047,"English","# Main News\n## Bad Burgers\n## Rules for Handling Food\n## Teacher's Guide for this Issue\n## Trend Toward Bigness\n## No Absolute Guarantee\n# News Debate\n## Fighting Lyme Disease\n# Word5 in the News","[{\"question\":\"What does the document say about protecting yourself from food-borne illness?\",\"answer\":\"It emphasizes that people can reduce risk by following simple safe-handling steps. Even food labeled “safe” can make someone sick if it is handled incorrectly.\"},{\"question\":\"Which food-handling rules are highlighted in the U.S. Department of Agriculture guidance?\",\"answer\":\"It lists washing hands with warm water and soap, washing fruits and vegetables, sanitizing surfaces that contact raw meat, keeping raw meat/poultry juices away from other foods, and cleaning up meat juice while managing sponges to prevent germs.\"},{\"question\":\"How does the teacher’s guide advise dealing with time and temperature for cooked food?\",\"answer\":\"It states not to leave cooked food out for more than two hours, keeping hot foods hot and cold foods cold to avoid bacterial growth in the danger zone.\"}]","Current Events - Bad Burgers - Teacher's Guide | PDF",1790651078,23]