ESSENTIAL QUESTION 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 (p.55) Microorganism: Students will the read the prompt and answer the student activity. *share responses*
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Activator: Activity-Bloopers. Students will have two minutes to write down as many “bloopers” or unsafe actions in the kitchen. Each student will share one “blooper” what makes the action unsafe.
Work Session: Chapter 5 Food Safety and Sanitation
Activity-Four Quadrants..Students will draw a circle and divide into four equal quadrants. Label the quadrants. Clean, Cook, Separate, Chill. In each quadrant write on rule for keeping food safe which would fit under each label. (foodsafety.gov) *5minute activitiesp.5* In each quadrant students wil write one rule for keeping food safe.
2nd block:
1. UCDavis food safety video: We are the Microbes…
2. Direct Instruction: students will take notes with teacher’s home food safety powerpoint. pg 7-11
* Handwashing handout-glo-germ activity talk about correct handwasing procedure…before, during and after…
3. ServSafe Worksheets: Personal Cleanliness & Proper Attire Fact Sheet & Activity *Will discuss whole group*
3rd & 4th 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]
5. ServSafe Worksheets: Personal Cleanliness & Proper Attire Fact Sheet & Activity 1 *Will discuss whole group*
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