· ESSENTIAL QUESTION: How can a food-borne illness be prevented?
Chapter 5 Food Safety and Sanitation
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: : Food Safety (p.54) Students will read the prompt and answer the student activity. *Share Responses*
Activator: Students will complete “My Journal “ activity- read the prompt and answer the three questions about food and kitchen safety. (textbook p.62) * Be prepared to share responses*
Work Session:
2nd block:
1. Students will unpack the new standard. Teacher will discuss new EQ
2. Students will take Food Safety Pre-test (Will be checked to gauge prior knowledge)
3. UC Davis Food Safety Video: Don’t Get Sicky wit it
4.Direct Instruction: Students will take class notes with teacher’s home food safety powerpoint. [Pg. 2-6]
3rd & 4th block ( may have a substitute)
1. Complete Bellwork and Activator
2. Students will watch DVD Germs and Virsus. They will complete video notes with the video.
3. Studetns will work on Chapter 5 Vocabulary Review, Review Key Concepts 2-6, Critical Thinking 8-9.
Daily Homework: NONE
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