Friday, March 22, 2013

Chapter 5 Food Safety and Sanitation

EQ:

How can a food-borne illness be prevented?

Standards:

FCS-FNW-9. Students will discuss food safety in the kitchen, including cross-contamination and the risk associated with lack of human cleanliness in creating foodborne illnesses.

FCS-FNW.10. Students will demonstrate safe food sanitation procedures.

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Clean (p.56) Student will read the prompt and answer the student activity.

*Teacher will show video clip: UC DAVIS Food Safety-I will survive

Work Session: 2^nd block

1. Direct Instruction: Teacher  will present the 4^th step of Food Safety. Students will take notes and write a rule with the one minute clip.

 2. Students will work on ServSafe packets (2)…   Minimum Internal Cooking Temperatures and    Storing  Food at the Proper Temperature

3. Article Reviews: Students will read a an article about a recent  foodborne illness outbreak/recall and complete an article review to

share with the class.

4. Students will complete Chapter 5 Key Concepts questions 1-15. *use textbook to find the answers*

3^rd/4^th block:

1. Students will complete DVD: Food Safety and discussion questions with the video.
2. Direct Instruction: Teacher  will present the 4^th step of Food Safety. Students will take notes and write a rule with the one minute clip. (4^th block will be presented with 3^rd & 4^th step of Food Safety)
3. Students will work on ServSafe packets (2)…   Minimum Internal Cooking Temperatures and    Storing  Food at the Proper Temperature.
4.  (3^rd block) Article Reviews: Students will read a an article about a recent  foodborne illness outbreak/recall and complete an article review to share with the class.
5. (3^rd block) student will complete Chapter 5 pg. 77 assignments [ 1-6, 8/9]
6. (4^th block) will watch DVD Food Safety and complete discussion questions.

Closing/Summarizer:  Shopping Spree

Daily Homework: NONE