| 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. |
- Students will learn to apply food safety principles when shopping
for groceries.
- Students will learn the role proper cold storage
plays in reducing the risk of foodborne illness.
- Students will
continue to understand the importance of hand washing.
|
- 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.
|
- 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.
|
