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Elementary School Food Safety Lessons

Lesson 4 Buy Safe FoodBac Fridge
Put Food Away Safety

National Health Education Standards
(grades 1-4) 1:1; 3:1; 3:3;6:3
 

time: 30 minutes
teacher note
This lesson is discrete and can be taught as a single lesson or in conjunction with others in this series. The Teacher Resources include pre-and post-tests for this lesson; these may be used at the teacher's discretion. The lesson includes three activities.
student learning objectives
  1. Students will learn to apply food safety principles when shopping for groceries.
  2. Students will learn the role proper cold storage plays in reducing the risk of foodborne illness.
  3. Students will continue to understand the importance of hand washing.
required materials
  • The Food Safety House: Preparing Food Safely Teacher's Guide (2000). Cost is $40.00. Curriculum is divided into two parts: one for first through third grade and the other for fourth through sixth grade. It includes a flip chart with colorful visuals and teacher's guide.
  • Any bags of food, partially open or damaged; expired milk carton; dented cans, etc., to illustrate lesson.
preparation
  • Place flip chart from Preparing Food Safely on easel, initially turn to first floor, then to sequential floors.
  • Study Unit 3 "Food Choices" and Unit 4 "Food Storage" in Prepare Food Safely (grades 1-3).
  • Write the following hand washing techniques on the board:
    When Do We Wash Our Hands?
  • After using the bathroom.
  • Before eating or drinking.
  • Before preparing food.
  • After touching a pet.
  • After coughing or sneezing (remember the Panther picnic) into our hands or blowing our nose.
  • After touching a cut.
  • After playing outside.
  • After touching raw or uncooked meat, fish, or poultry.
*Permission has been granted in advance for the reproduction of these print materials in their entirety.
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