FNW Agenda: Week of October 5-9, 2015

Monday, 10-5

Chapter 5 Food Safety and Sanitation (Unit 3)

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.

EQ: How can a food-borne illness be prevented?

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*

Work Session:

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*

Tuesday 10-6

Bellwork:

Microorganism: Students will the read the prompt and answer the student activity. *share responses*

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 will write one rule for keeping food safe.




Work Session:

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 handwashing procedure…before, during and after…

3. ServSafe Worksheets: Personal Cleanliness & Proper Attire Fact Sheet & Activity *Will discuss whole group* (Packet)

Closing:
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. 


Wednesday 10-7

Bellwork:

Bellwork: List the five steps to a proper handwashing.

•USC DAViS Video:  Food Safety music: Handwashing


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:

Food Safety video questions

Thursday, 10-8

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

Work Session:

3rd step: Cook

4th step: Chill

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:

Common Sense: Students will write down one common sense food safety rule they have learned at home or school.

Friday,10-9

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:

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