Standards: HUM-FNW-8 Compare
the causes and foods at risk for illnesses.
HUM-FNW-7 Analyze food safety and
sanitation procedures from production to consumption.
Opening Warm-up AND/OR Activator (highlight
one): Bellwork: Toxin (p.55)
Students will read the prompt and answer the student activity. *share responses*
Work Session: 1. First half of class students will present
Creepy Critters Technology Project.
2. Second half of class: 1. Teacher
will show last 2 steps: Cook & Chill (foodsafety.gov) Students will write
down one fact in quadrant. Teacher will show notes for Cook and chill (discuss
proper use of food thermometer)
ServSafe handouts: Preparing Food Safely
& Preventing Cross Contamination
During Storage (remediation)
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.
Closing/Summarizer: 3-2-1: three
things they learned about fooborne illnesses, 2 things they will use at home, 1
I wonder about this:
Daily Homework: Creepy Critters
Technology Project (students that have finished)
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