FNW Week of March 9-13, 2015

Monday

DAY ONE:  Monday, March 9, 2015

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: : Food Safety (p.54) Students will read the prompt and answer the student activity. *Share Responses*

Activator: Students will complete “My Journal “ activity- read the prompt and answer one of the three questions about food and kitchen safety. (textbook p.62) * Be prepared to share responses*


Chapter 5 Food Safety and Sanitation

Work Session:  TEST: Unit 2 {Chapter 3 & Chapter 4} (Friday, March 6, 2015)

1. Students will unpack the new standards. Teacher will discuss new EQs
2.  Students will take Food Safety Pre-test (Will be checked to gauge prior knowledge)
3. UC Davis Food Safety Video: Don’t Get Sicky wit it
4.Direct Instruction: Students will take class notes with teacher’s home food safety  PowerPoint. [Pg. 2-6] & Cooking Safety/Sanitation PPT
*foodsafetynews.com*


Closing/Summarizer:  List two new things you learned about food safety.


Daily Homework:  NONE

Tuesday

• ESSENTIAL QUESTION How can a food-borne illness be prevented?

DAY TWO: Tuesday, March 10, 2015
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) 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) *5 minute activities. In each quadrant students will 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 answer put back in the basket end of class.


Daily Homework: NONE


Wednesday

ESSENTIAL QUESTION: How can a food-borne illness be prevented?

DAY THREE:  Wednesday, March 11, 2015

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: 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 : Separate
3.. Video: Food Safety: Students will complete Food Safety video questions.



Closing/Summarizer:  Food Safety video questions.


Daily Homework: none


Modifications/Accommodations for this Lesson:
Copies of notes for struggling students (IEP) and absent students.



Thursday

ESSENTIAL QUESTION: How can a food-borne illness be prevented?

DAY FOUR:  Thursday, March 12, 2015
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.
2. 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

ESSENTIAL QUESTION: How can a food-borne illness be prevented?

DAY FIVE: Friday, March 13, 2015
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



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



Daily Homework: none