Monday, April 1, 2013

EQ: Why would we study food safety in the kitchen?

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): 

  Students will answer two impromptu statements about food safety.

  Chapter 5 Food Safety & Sanitation

Work Session:

1. Students will make corrections to Unit 2 test for partial credit.

2^nd block:

2. Students will complete Chapter 5 assignments.

-Class will check ServSafe packets from Friday.

3^rd & 4^th block:

2. Activity: Teacher will show students how to find food inspection reports online and how to navigate an food inspection report.

- Students will work in groups of 3 or 4 to compare 3 different food inspection questions with guided questions. Students wills share results/responses.

3. Students will share foodborne article reviews.

4^th block:

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 work on Chapter 5 assignments from Friday 3/29