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 (p.55) Microorganism: Students
will the read the prompt and answer the student activity. *share responses*
·
Activator:
Activity-Bloopers. Students will have two minutes to write down as many
“bloopers” or unsafe actions in the kitchen. Each student will share one
“blooper” what makes the action unsafe.
Work Session: Chapter 5 Food Safety and Sanitation
·
Check
assignment from Friday 9/26 & Monday 9/29…*
Activity-Four Quadrants..Students
will draw a circle and divide into four
equal quadrants. Label the quadrants. Clean, Cook, Separate, Chill. In each
quadrant write on rule for keeping food safe which would fit under each
label. (foodsafety.gov) *5minute
activities. In each quadrant students wil write one rule for keeping food safe.
1st step: Clean
1. UCDavis
food safety video: We are the Microbes…
2. Direct Instruction: students
will take notes with teacher’s home food safety powerpoint. pg 7-11
* Handwashing handout-glo-germ
activity talk about correct handwasing procedure…before, during and after…
3. ServSafe Worksheets: Personal
Cleanliness & Proper Attire Fact Sheet & Activity *Will discuss whole
group* (Packet)
Closing/Summarizer: Exit Slips: The slips have three
different questions..student will pick out of a basket and anwer put back in
the basket end of class.
Daily Homework: NONE
Wednesday, 9-1-14
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: List the five steps to a proper handwashing.
- USC DAViS
Video: Food Safety music:
Handwashing
2
step: Separate
Work Session: 1.: Finish up Clean and Complete Separate
quadrants – 4-Steps of Food Safety Watch clip write down one separate rule.
2. Direct Instruction: Student
Notes p. 12-14 : Seperate
3.. Video: Food Safety: Students will complete Food Safety video
questions.
Daily Homework: none
Thursday, 9-2-14
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 (p.55) Cross Contamination: Students will read the
prompt and answer the student activity. *share responses*
-USC Davis..Food Safety music video:
I will survive
3rd
step: Cook
4th step: Chill
Work Session: Teacher will pass out several
restaurant menus. Student will locate the information about food poisoning.
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)
2. Direct Instruction: Student
notes p.15. Discuss pages 16-23.
3. Independent Reading: 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: Common Sense: Students will write
down one common sense food safety rule they have learned at home or school.
Daily Homework: none
Friday, 9-3-14
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:. 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
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