Safety & Sanitation: How to Prevent Food-borne Illnesses

Learning Goals/Outcomes:

• Students will be able to define what a food-borne illness how foods become contaminated.
• Students will be able to identify ways to keep food and beverages safe while preparing and cooking.
• Students will be able to explain the 4 steps of food safety.

Teacher Planning:

Equipment/Materials Needed:

• Computer and Projector for PPT
• Safety & Sanitation PPT (see attachment)
• Safety & Sanitation PPT Notes (see attachment)- students will need access to the website in the PPT to answer some of the questions
• Laptops or ipads for students to do the activities
• GloGerm (if available)

Time Required for Lesson:

45 minute classes: 7-8 days

1 hour 30 minute classes: 4-5 days

Technology Use:

__X___ YES               _____NO

Instructional Plan:

Anticipatory Set/Pre-Activity:

1st slide of PPT class discussion over their knowledge and experience of food-borne illness.

1. Applies appropriate academic and technical skills

4. Makes sense of problems and perseveres in solving them

5. Uses critical thinking

9. Utilizes technology

Activities (i.e. instructions, lesson, lab or project):

1.  Go through the PPT and notes with your students. (can be found in the attachments section of this lesson at the bottom)

2.  Have students watch the basic food safety videos at the end of the PPT and answer the questions on edpuzzle (if you have a google classroom, you can assign it on there)

3.  Group students and have them look up recent recalls of foods from grocery stores and/or restaurants.  Have them answer the following questions:  What was recalled?  Why was it recalled?  Where was it recalled from?  Did anyone get sick from this food, if so how many?  Come back together as a class and discuss what each group found.

4. GloGerm Activity (If available)

5. Demonstration Lab w/ Discussion

6. Review

7. Test

Closure:

The importance of cleaning hands and Hygiene

*GloGerm Activity if you have it (you will need to buy the materials and follow the directions) https://www.glogerm.com/

If you do not have the GloGerm Activity, you can either demonstrate yourself how to properly wash your hands or find a video on youtube for the students to watch and discuss what they need to do before going into lab (proper attire, no jewelry, hair up, etc).

*Demonstration lab and discussion over safety procedures in the lab.  Pick a simple lab that you can quickly prepare and cook and randomly call on students to come up and help you throughout- measuring specific things, cutting up ingredients, checking temperatures, etc.  Depending on class size, be sure to try and get most of the students involved in some way.  When students come to help you, they must "get ready" for lab and put their hair up if needed, put on an apron, and then wash their hands correctly.  Have students keep an eye out for any "mistakes" so that they are all aware of the proper steps it takes to "get ready" and properly do their specific task without contaminating anything.  I have the students call it out, politely, so that we can fix or redo whatever was done incorrectly. **I often try to purposely do something wrong so that they have to correct me rather than the other students**

Assessment :

Formative: Classroom discussion, Edpuzzle questions, demonstration lab

Summative:  End of the unit/lesson test

Attachments

(hyperlinks to the Edpuzzles are at the end of the PowerPoint)