Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...

Two lessons, all about snacking, look closely at how to make smart, balanced choices. Lesson one challenges pupils to create a menu for the hypothetical restaurant, The Snack Shack. Lesson two offers a variety of informative...

Students identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.

Students learn about food production by making cheese, seeing how a seed gets to a shelf, and discussing food safety. In this food production lesson plan, students complete 3 days worth of activities and learn about food production,...

Scholars use a lab simulation to test contaminated yogurt for bacteria by gram staining. They learn proper lab procedures for handling bacteria and for sterilizing equipment, and then walk through the process on their own to try gram...

Junior ecologists relate how food chains and food webs route matter and energy through an ecosystem. They trace feeding levels of a food chain or food web through a pyramid of energy. As a reinforcement activity, learners construct three...

Students participate in an investigation in which they compare a polyethylene bag designed for recycling or disposal with a polyethylene food storage bag. Students use hexane to determine the differences between the low density...

Teach the class how to use a microscope to identify bacteria in food. Scholars explore the different parts of the microscope and learn how to determine total magnification. They walk step-by-step through the procedure of preparing slides...

Students participate in an after school program that promotes decision making, cooperation, choosing healthy foods, recognizing and naming a variety of foods, state healthy benefits from eating healthy foods and involving oneself in...

Students identify the origin and preparation of the main ingredients in pizza. They identify the food safety procedures followed in a pizza factory and then prepare and eat a pizza in class.

Students study food borne illnesses and what foods are more likely to carry them.  In this investigative lesson plan students examine harmful bacteria. 

Students explore where the food they eat comes from. In this food instructional activity, students look at agriculture and food production. They follow the production of a french fry and discuss all the steps it goes through before being...

Learn about food production by making cheese, seeing how a seed gets to a shelf, and discussing food safety. Budding agriculturalists complete several activities and learn about food production, biotechnology, food preservation,...

Students draw a picture. In this favorite foods lesson plan, students list the foods they like to eat and form each like into a complete sentence. Students cut the word in the sentences apart and then arrange them in the correct order...

Students identify safe practices that must be followed to assure the food chain from the farm or ranch to dinner table is providing safe and quality food for the consumer. Students visit websites to examine numbers of food borne...

Students explore their role as food preparation specialists in the prevention of foodborne illness.

In this fire safety worksheet, students read and learn specific rules having to do with fire and fire safety. Students complete 5 questions about this information.

Learners examine the process for testing GM foods. They research benefits and hazards of a selection of GM foods. They also create images of new labels and marketing for GM foods.

Fifth graders examine virus transmission. In this health and nutrition lesson plan, 5th graders explore hand washing and food handling techniques that prevent food borne illnesses. Students name viruses and the diseases caused by them

Students examine rules and guidelines for Kitchen Safety by practicing them to prevent and maintain a safe working environment for themselves and others.

Pupils are introduced to the standards for health in the child care system. After watching a PowerPoint presentation, they plan healthy snacks for children. To end the lesson plan, they review the proper safety measures to have in...

Students review a variety of foods and classify them into food groups. They identify the benefits of each food group to our bodies and consider how deficiencies of these groups affect humans. They sort pictures, view a video and write...

What are the essentials needed for a backpacking trip? What does minimum impact mean? What are some general safety tips? These are the things to think about when planning a backpacking trip. This lesson has handouts included for...

Students visit a local stream, pond, creek, or river and collect macroinvertebrates. They sort macroinvertebrates and identify each species using a dichotomous key. Students decide on trophic levels and construct a possible food web for...