FNW Agenda Week of October 6th..2014

 Monday ~10-6-14

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:  Why should we study food safety in the kitchen?

Opening Warm-up AND/OR Activator (highlight one): Bellwork:  Personal Hygiene (p.56) Students will read the prompt and complete the student activity.

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

Work Session: 1.  Students will share Foodborne 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

 Tuesday ~10-7-14

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:  Why should we study food safety in the kitchen?

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 AnimatedTechnology 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: Food Irradiation

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: NONE

 Wednesday ~10-8-14

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:  Why should 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: List one thing you learned about food inspection reports. *sticky note*

Daily Homework:none

Thursday ~10-9-14

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

UC DAVIS Food Safety video: Keep it Cool!

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

 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

Kitchen 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: Teacher will discuss Creepy Critters Animated Technology Project. Students will research a Bacteria or Parasite using guided research questions to create a technology presentation.

Differentiation for Struggling Students:

Web Based Lesson: Food Safety #31-Students will answer guided questions using various internet resources.

Friday ~10-10-14

Opening Warm-up AND/OR Activator (highlight one):  What are the common symptoms associated with food borne illness?

Work Session: Chapter 5 Food Safety and Sanitation

: 1. Creepy Critter Project: Students will research a chosen Bacteria or Parasite using guided research questions to create animated technology presentation. Students will be graded using a  PowerPoint rubric. Or Four Steps to Food Safety.

-Media Center

Closing/Summarizer: List one interesting thing you learned during your research.

Daily Homework: NONE

Differentiation for Struggling Students:

Web Based Lesson: Food Safety #31-Students will answer guided questions using various internet resources.