FNW

Monday, October 28, 2013

ESSENTIAL QUESTION: Why would we study food safety in the kitchen?

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): Temperature Danger Zone. Students will read the prompt and complete the student activity.

Work Session: 1.  Activity: Teacher will show students how to find food inspection reports online and how to navigate a food inspection reports.

- Students will work in groups of 3 or 4 to compare 2 different food inspection questions with guided questions. Students wills share results/responses.

2. Students will work on ServSafe handout(s)

3. Foodborne Illness wordserch

Closing/Summarizer:  3-2-1 about 4-steps to food safety/food borne illnesses