Title – Food Safety

By – Carrie Elmore

Primary Subject – Other

Grade Level – 9-12

Course:

7045 Foods I

Unit:

Food Preparaton Methods and Procedures

Essential Standards:

• Understand safety and sanitation for food preparation.
• Apply methods for safety and sanitation, lab procedures and conserving resources.

The Essential Questions:

• What are the types of hazards that may cause kitchen accidents?
  
• How can following kitchen safety guidelines prevent kitchen accidents?
  
• What is the appropriate first aid for kitchen accidents?
  
• What is the difference between food safety and food sanitation?
  
• What is proper hand sanitation and why is it important?
  
• What is foodborne illness and what are the common types?
  
• How does one detect signs and symptoms of foodborne illness?

Materials:
• PowerPoint slides on first aid for and prevention of the seven kitchen safety hazards
• Graphic organizer
• Poster material and supplies

Links to prior learning:

• Discuss if there were any safety issues students were familiar with. Some have had training on the obstructive airway procedure and fire safety.

Focus (Warm-Up):

• Are there any safety issues that have occurred at your house (fires, cuts, burns, etc.)?
• What are kitchen safety hazards? What about in the lab setting?

Activity:

• Give out graphic organizer and go over PowerPoint slides for students to take notes on and discuss.
  
• Divide students into groups responsible for making a poster on one of the seven kitchen safety hazards (split between both Foods I classes).
• Give each group their portion of PowerPoint slides to use as guide.
  
• Students tend to finish posters quickly. Put posters up in room.

Other options:

• Count off students (1-7), with each number responsible for taking that section of kitchen safety notes.
• Then put students into groups to share notes and then make a poster on all seven safety hazards.

Strategies for different learning styles:

• Visual: individual note taking
• Auditory: teaching peers
• Kinesthetic: creativity/art

Materials:
• Computer Lab
• Foodborne Illness Investigation Sheets on different bacteria, common foods associated with each and ways to prevent illness from this bacteria

Warm Up:

• Quick Write: Have you ever been a victim of foodborne illness? If so, what do you think made you sick?
• What are some foodborne illnesses you are familiar with?

Activity:

• Students fill out Foodborne Illness Investigation Sheet individually in computer lab.
  
• If students finish early, they go back to the room and group with other students that were assigned the same bacteria for a few minutes
• Students then report to class – common foods associated with each bacteria and the ways to prevent illness. Common themes should be handwashing, proper cooking and cooling, and prevent cross-contamination.

Materials:
• Blacklight for Glo-Germ activity
• Kitchen set up with 10 things wrong to introduce our lab rules
• Handouts of lab rules
• Fact vs. Myth PowerPoint on food safety
• News video on a case of restaurant food safety
• Website on local restaurant sanitation scores

Warm Up:

After investigating FBI (foodborne illnesses), what do you think is the #1 best way to prevent them? (Handwashing!)

Activity:

• Do a Glo-Germ activity with blacklight to stress importance of handwashing.
  
• Conduct a kitchen safety scavenger hunt
  • Half of the class goes around kitchen and writes about the ten wrong things they found and how they should be
  • Rest of class is given the key vocabulary terms to define to meet objective 1.02.
  • Then the halves switch.
• Take class around lab to discuss each thing wrong and teach lab rules.
  
• Show Fact vs. Myth PowerPoint on food safety
  
• Show news video on a case of restaurant food safety and then go onto county website to read local restaurant sanitation scores. Answer question for five minute – this always generates discussion.

Materials:
• Pans, utensils and ingredients for making brownies or cupcakes

Activity:

• Proper Food Safety Demo – teacher prepares brownies or cupcakes while students identify what is being done wrong for later discussion

Optional activities:

• Knife Safety Check Off – students properly demonstrate how to use a chef knife by cutting an apple for teacher to check off
  
• Students help prepare a simple food for coffee shop (Rice Krispie treats)
  
• Word Wall: Cook / Clean / Chill / Separate – students write class rules for each category on handprints to put on wall
  
• Students read food safety articles with summaries in current events file
  
• Students read nutrition journals and write summaries
  

Activity:
• Students are given the options in the food sanitation cumulative project to prepare some type of educational material on food safety and sanitation.

Materials:
• Kitchen Safety and Sanitation Test
• Terms review
• News articles on food safety

Activity:

• Unit 1 Kitchen Safety and Sanitation Test using graphic organizer.

Additional activities as needed:

• Cooling Counts Experiment from
  
  Fightbac.org
  
  
• Terms review – Fill in the Blank
  
• Students read news articles on food safety with summary pages.

Materials:
• Different types of knives
• Apples
• Review sheets

Activity:

• Knife Safety Lessons and Check-Off
  • Teacher demonstrates proper knife skills, types of knives, and uses
    
  • Each student cuts an apple to demonstrate proper knife skills.
• Unit 1 Review Sheets

Materials:
• Kitchen safety and FBI Quiz
• Conserving Resources PowerPoint

Activities:

• Conduct a kitchen safety and FBI quiz
• Show Conserving Resources PowerPoint
• Group activities on ways to conserve our resources in the kitchen for
  20 minutes
  

E-Mail

Carrie Elmore

!