FNW Agenda Week of September 30, 2019

Day 1: Monday	Day 2: Tuesday	Day 3: Wednesday	Day 4: Thursday	Day 5: Friday
Warm Up:  Food Safety- Students will read the prompt and complete the student activity.	Warm Up:  Microorganism: Students will the read the prompt and answer the student activity. *share responses*	Warm Up:  UCDavis video clip	Warm Up:  List the five steps to a proper handwashing. •UC Davis Video: Food Safety music: Handwashing	Warm Up:  What are the typical symptoms for food poisoning?
Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.     Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  How can a food-borne illness be prevented?	Standard:  HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.   HUM-FNW-8 Compare the causes and foods at risk for illnesses.  Essential Question:  How can a food-borne illness be prevented?
1.Common Assessment  Chapter 5 -Unit 3: Food Safety and Sanitation   1. Unpack the Standard/EQ  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 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	1. Finish up Clean and Complete Separate quadrants – 4-Steps of Food Safety Watch clip write down one separate rule.  *Glo Germ Activity   2. Direct Instruction: Student Notes p. 12-14 : 2nd step Separate   3. Video: Food Safety: Students will complete Food Safety video questions.	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.   3. Independent Reading: Article Reviews: Students will read an article about a recent foodborne illness outbreak/recall and complete an article review to share with the class.	1.Teacher will discuss FBI Animoto Project {Rubric and Due Date 10.10.19 by 7pm  2. Chapter 5 handout-ServSafe handouts. 3.   Chapter 5 Concept Questions *use textbook*	Media Center- Students will work on FBI Animoto Project. Thursday October 10 by 7pm.
Summarizer:  Class Work •Question/Answer during class •Film Reviews (facts and what they will use) •Bellwork/TOTDs   Unit 3 TEST: Chapter 5 and Chapter 6	Summarizer:  Class Work •Question/Answer during class •Film Reviews (facts and what they will use) •Bellwork/TOTDs   Unit 3 TEST:	Summarizer:  Class Work •Question/Answer during class •Film Reviews (facts and what they will use) •Bellwork/TOTDs   Unit 3 TEST: Chapter 5 and Chapter 6	Summarizer:     Class Work •Question/Answer during class •Film Reviews (facts and what they will use) •Bellwork/TOTDs   Unit 3 TEST: Chapter 5 and Chapter 6	Summarizer:  Class Work •Question/Answer during class •Film Reviews (facts and what they will use) •Bellwork/TOTDs   Unit 3 TEST: Chapter 5 and Chapter 6