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.
·
ESSENTIAL QUESTION:
How can a food-borne illness be prevented?
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*
Chapter 5 Food Safety and Sanitation
Work Session:
1. Students will unpack the new
standards. Teacher will discuss new EQs
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]
Daily Homework: NONE
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