Student Characteristics

•   17 reg. ed. students + 3 special ed. students in their 2nd year of food prep
•   wide range of reading abilities
•   high interest in subject matter
•   students have experience with PowerPoint, word processing , and the Internet
•   teacher has limited funds for supplies

Students in this class will be involved in preparing lunches once a week for purchase by the school faculty.  In order to ensure the delivery of safe food, I require my students to participate in this three-day study of food safety, and to pass a test (with a minimum proficiency of 85%) which covers personal hygiene, sanitation, controlled time and temperature storage, and microbial contamination.
 

Learning Objectives

As a result of this lesson, the student will be able to:

   (1)  define foodborne illness, cross-contamination, HACCP, The Danger Zone, and
        sanitation
   (2)  differentiate between spoilage microorganisms and pathogens
   (3)  identify foods associated with outbreaks of salmonella, e. coli, and staphylococcus
         aureus food poisoning
   (4)  explain the relationship between personal hygiene and food contamination
   (5)  identify four conditions conducive to bacterial growth
   (6)  describe four acceptable methods for thawing frozen meats
   (7)  suggest food handling guidelines for restaurant kitchens, home kitchens, and
         self-service food areas such as buffets and salad bars (i.e. wedding receptions,
         picnics, etc.)
 

Standards and Benchmarks

  7.2  Practice food service management safety/sanitaiton procedures
  7.4  Apply safe principles of food handling to reduce the risk of food-borne illness
11.4  Utilize Hazard Analysis Critical Control Point (HACCP) guidelines for all food handling
        processes
  6.2  Determine contamination risks of perishable and non-perishable foods
 

Time

Three 90-minute class periods
 

Resources/Materials

• Handouts (topic outline and food safety test)
• Computer with Internet access
• Textbooks
• TV
• VCR
• Videotape (Sanitation for Cafeteria and Food Service Areas)

Learning Activities & Procedures

Day 1
Introduce topic by asking students to brainstorm a definition of "foodborne illness."  Ask if anyone has ever experienced food poisoning;discuss.  Distribute topic outline for note-taking.  Discuss microbial contamination of food and personal hygiene in the kitchen.  (30 minutes)

Working in groups of four, students will choose a topic from the list on the board:  salmonella, e. coli, staphylococcus aureus, cross-contamination, HACCP, and The Danger Zone.  Each group will research their topic for 30 minutes, using their textbooks and the Internet.  (30 minutes)

Each group will make a 2-3 minute oral presentation to the class.  Students will take notes during the presentations using the topic outline.  (20 minutes)

Teacher will close the lesson by filling in any information which may have been omitted from the student presentations.  (10 minutes)
 

Day 2
The teacher will give a brief explanation and demonstration of WebQuest:  How Clean is Your Kitchen?/How Safe is Your Food?and answer student questions. Working in their same groups of four, students will complete the Webquest project.  According to the WebQuest instructions, each group of students will develop a list of criteria for evaluating kitchens in the following areas:

   (1)  personal hygiene habits of food preparers
   (2)  procedures for sanitizing kitchen surfaces and equipment, including care of cutting boards
   (3)  food storage temperatures and handling of leftovers
   (4)  insect, rodent, and animal control
   (5)  storage and use of chemicals, including pesticides, detergents, and sanitizing agents.

Students will be allowed to work on the project for the entire class period, but every 15 minutes the group must change control of the mouse.  Students will rotate until everyone has had an opportunity to work with the mouse.  The completed checklist is due at the end of the class period tomorrow.  (90 minutes)

See student sample.

Day 3
The class will discuss their progress on the WebQuest assignment and the teacher will answer questions.
(15 minutes)

The teacher will review briefly for the food safety test.  (15 minutes)

The class will view the video:  Sanitation for Cafeteria and Food Service Areas and discuss. (15 minutes)

Students will take the food safety test, then work for the remainder of the class period on their checklists.
(45 minutes)
 

Assessment Day 1

Go to evaluation page.
 

 Assessment day 2
 

Theindividual portion of your grade on this project will be worth fifty points as follows:
participated equally in project                                             10 points
cooperated with partner                                                       10 points
used good time management skills                                    10 points
followed established guidelines for computer use           10 points
conducted and submitted evaluation of home kitchen   10 points
 

The group portion of your grade on this project will be worth fifty points as follows:
criteria listed demonstrate an understanding of the topic        10 points
information used was located on the Internet                           10 points
listed at least five criteria for each of the five areas                 10 p oints
used proper grammar, spelling, and punctuation                        10 points
included a method of tallying checklist results for pass/fail       10 points

Grading scale:    95-100  A
                               87-94   B
                               76-86   C
                               70-75   D
                       BELOW 75   F