HUM-FNW-7 Analyze food safety and
sanitation procedures from production to consumption.
Standards: HUM-FNW-8 Compare
the causes and foods at risk for illnesses.
·
ESSENTIAL QUESTION:
How can a food-borne illness be prevented?
Work Session:
1. Sub Agreement- Read, sign your name, date and period. Give it back to the
substitute. YES, you will still be held
accountable for any bad decisions or choices you make..you choose the behavior
you choose the consequence!!!
2. Watch DVD: Where does your food come
from? Complete the Film Review {read the
directions} while you are watching the video.
After the video you will answer the critical thinking questions on your own
paper.
3.
Chapter 5 Key Concept Questions 1-14 * Use textbook*
4. Chapter 5 handout pg. 35-36 *use textbook*
5. Activity 1 handout p. 74-75
Ø Turn
in all five assignments at the end of class.
See you Tuesday!!!
Ø Turn
in this ASSIGNMENT SHEET…
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