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Food Borne Illness PPT #1 - Introduction

For Teachers 9th - 12th Standards
What is food borne illness? How does food become hazardous? Your class members will learn about common symptoms of foodborne illness, as well as the chemical, physical, and biological hazards that can work to make food unsafe.
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Safe Food

For Teachers 7th - 12th
There is so much information in this lesson. A very comprehensive unit plan about food safety can be broken up into smaller pieces so as not to overwhelm the class with so much information at once. Some of the topics include handling...
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Food/Food Borne Illness Scenario

For Teachers 7th - 9th
In this food borne illness worksheet, students are given a scenario about guests aboard a cruise ship that get violently ill after a buffet dinner. Students answer 6 questions about the situation, the problem and a possible solution to...
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Educate Yourself About Food Borne Illness

For Teachers 9th - 12th
Students explore the rules to food safety and how to keep foods from growing bacteria. In this food illness lesson students view a demonstration about bacteria complete a food safety test online.
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Safe or Sorry (SOS) Pre and Post Test

For Students 6th - 8th
In this health learning exercise, students download the print version of the quiz presented. They respond to 12 questions related to foodborne illness and how to properly prepare food to prevent contamination.
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Kitchen Inspection Exercise

For Teachers 9th - 12th
Young scholars use a Department of Health Inspection Form to evaluate a kitchen/food prepartion facility as individuals or teams. They research prevention of food born illness during food storage and food preparation including Hazard...
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Food Myths Critical Thinking and Reading

For Teachers 9th - 12th
Students read a series of statements made by students about the hazards and benefits of various foods. They distinguish the "facts: from "opinions" in the dialogue, summarize the facts in a short paragraph, and write an essay...
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Word Scramble – Lesson 3

For Students 6th - 8th
In this health worksheet, students identify and define vocabulary terms related to foodborne illness. They unscramble the words listed at the bottom of the sheet and use them to complete each of 8 blanks.
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Microbes and Our Food

For Teachers 6th - 12th
Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected.
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Store to Table: Food Safety (Senior, other)

For Teachers 9th - 12th
High schoolers explore their role as food preparation specialists in the prevention of foodborne illness.
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Safe Food: It's Your Job Too!: Health

For Teachers 9th - 12th
Students get an overview of the importance of food safety and become familiar with common foodborne pathogens.
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Word Search and Define – Lesson 2

For Students 6th - 8th
In this health learning exercise, students identify and locate eight vocabulary terms in the puzzle and then, they fill-in the blanks to the correct description of each.
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Scenario Introductory Menu Exercise

For Teachers 7th
Seventh graders engage in a lesson that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson. Various foods are looked at for the nutritional value and evaluated for the practices needed...
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Wanted: The Infamous Five

For Teachers 9th - 12th
Pupils name the five most common types of foodborne pathogens. They comprehend how bacteria can grow and spread. Students are taught healthy hygiene and food-safety habits. They discuss the crimes of the five most wanted foodborne bacteria.
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Germ Survivor Quiz Bowl

For Students 6th - 8th
For this health worksheet, students respond to 46 multiple choice questions related to foodborne illnesses and the prevention of contaminating foods. They also identify which foods are safe to eat as leftovers and which are not safe to eat.
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Lesson 4 Buy Safe Food Put Food Away Safety

For Teachers 1st - 4th
Young scholars explore proper food handling. In this food safety instructional activity, students examine proper cold food storage, hand washing, and methods to combat foodborne illnesses.
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Food Safe Consumer

For Teachers 6th - 9th
Students explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.
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It's Under Control

For Teachers 8th - 9th
Students identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...
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Kitchen Confidence: Spring-Cleaning

For Teachers 8th - 10th
Students identify common kitchen contaminants that can cause food borne illness. They choose the proper equipment and use the appropriate methods to thoroughly clean the kitchen. Students discuss why it is important to maintain a clean...
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Hand Washing

For Teachers 3rd - 6th
Mostly discussion, this lesson explores the importance and methods of hand washing. A few true stories of community illnesses spread by the neglect of washing hands serve as an anticipatory set. The activity is most memorable if you are...
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Safe Or Sorry-- Risky And Non- Risky Lunch Box Choices

For Students 4th - 5th
In this health learning exercise, learners discover that some foods are safe to have in a lunch box at room temperature, and some foods are risky and need a cold pack. Students sort common foods as risky (and tell the reason why) or...
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Food Safety From Food To Fork

For Teachers 5th - 7th
Students are introduced to the concept of food safety. In groups, they distinguish between fact and opinion and cause and effect while participating in a board game. They write an essay about what knowledge they gained and review the...
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Food Safety at the Grocery Store

For Teachers 9th - 11th
Students study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping.
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"From farm to plate"

For Teachers 10th - 12th
Learners identify sources of food and the bacteria associated with them. They comprehend how bacteria in the food chain can cause disease. Students comprehend the importance of proper food-hygiene practices throughout the many stages of...

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