FNW: March 17-21, 2014

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:. Personal Hygiene (p.56) Students will read the prompt and complete the student. *share responses*

Work Session: 1.Students will watch DVD: Germs and Viruses: Complete Film Review 10 things I learned, 3 things I can apply to my everyday life,

2. Complete Foodborne Article Reviews (Share with the class)

3. Students will work on Chapter 5 Key Concepts questions 1-15. *use textbook to find the answers*

4. ServSafe worksheet: TBD

Closing/Summarizer:  Teacher will show video clip: UC DAVIS Food Safety-Stomache Tonight/ Film Review

Daily Homework: none

Tuesday, March 18, 2014

Opening Warm-up AND/OR Activator (highlight one): Bellwork: students will answer the EQ.

USC Davis Food Safety music video: Who left the food out?

Work Session: 1.  Students will share Article Reviews.

2. Chapter 5 Key Concept Questions

3. ServSafe handout: TBD

4, Chapter 5 handouts p.35: Test Taking p.36 Content and Academic Vocabulary

Closing/Summarizer:   NONE

Daily Homework: none

Wednesday, March 19, 2014

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.

Work Session: 1. Teacher will discuss Creepy Critters Animated Technology Project. Students will research a Bacteria or Parasite using guided research questions to create a technology presentation. Students will be graded using a  powerpoint rubric.

UC DAVIS Food Safety video: Who let the dogs out.

2. Check and discuss Chapter 5 Key Concept Questions

3. Handout: Not so Safe Supper

4. Serve Safe Handouts: Storing Food at the Proper Temperature

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 

Thursday, March, 20, 2014

EQ:

Why would we study food safety in the kitchen?

Opening Warm-up AND/OR Activator (highlight one):  Students will answer: What is the temperature danger zone?

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

Closing/Summarizer: NONE

Daily Homework:none

Friday, March 21, 2014

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):  List the 1^st and 3^rd step for the handwashing procedure. *sticky note*

UC DAVIS Food Safety video: Who left the food out!

Work Session: Teacher will discuss Creepy Critters Animated Technology Project. Students will research a Bacteria or Parasite using guided research questions to create a technology presentation. Students will be graded using a  powerpoint rubric.  Q & A

UC DAVIS Food Safety video: Who let the dogs out.

 1. Students will work on ServSafe handout: Preventing Time- Temperature Abuse During Storage Fact Sheet. (packet)

2 Students will work on ServSafe Handout: Cooling & Reheating Food Fact Sheet. (packet)

Chapter 6 Kitchen Safety

Ktchen Safety DVD- Students will complete guided questions with the video.

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Closing/Summarizer: Kitchen Safety questions/ Students will answer the EQ.

Daily Homework:none