Healthy Schools! Healthy Kids! logo Rhode Island Food Safety Lessons
  Lesson 1
     Pre/Post Test
  Lesson 1A Laboratory
     Pre/Post Test
     Lab Outline
     Data Table
  Lesson 1B Laboratory
     Pre/Post Test
     Data Table
  Lesson 2
     Pre/Post Test
     Case Sheet
     Updates &    Clues
     5 "Ws" and    the "How"
     Scientist Tools
  Lesson 3
     Pre/Post Test
     5 of the Most    Wanted
  Lesson 4
     Pre/Post Test
     Web Quest 
     Points of    Controversy
  Lesson 5
     Pre/Post Test
     Role Play
     Regulations &    Inspectors 
  Teacher Evaluation

High School Food Safety Lessons

Lesson 2 Outbreak Investigation:
Salmonella Muenchen

National Health Education Standards
(grades 9-11) 1:7; 3:4
Time: One 45-minute period. If possible, a similar period for presenting student investigation strategy and recommendations.
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 six activities.
Student Learning Objectives
  1. Students will learn how local laboratories, state health departments, and a national network of public health laboratories work together to detect foodborne illnesses in multiple states.
  2. Students will learn that Salmonella Muenchen is a foodborne pathogen and that it is a rare form of Salmonella.
  3. Students will learn that most types of Salmonella live in the intestines of animals and birds and are transmitted to humans by contaminated foods of animal origin.
  4. Students will learn that Salmonella Muenchen has been found in unpasteurized orange juice.
Required materials
  • Photocopies of Outbreak Case Sheet; Updates and Clues; Update Background; the 5 "Ws" and the "How" of the Case (2 of each for students who volunteer as state Public Health Officials [PHOs]).
  • Flip chart for presentations or 4-8 large sheets of paper for each of four presentations; approximately 24 sheets may be needed.
  • Arrange for a student to arrive with message that announces an outbreak of food poisoning, or have the school secretary call you to the telephone with a similar message.
  • Food Safety A to Z Reference Guide * (See the following terms—Log Reduction, Outbreak, Phage Typing, Pulse-Field Gel Electrophoresis, PulseNet, Recall, Salmonella, Serogroup, and Traceback.)
  • Science and Our Food Supply: Investigating Food Safety from Farm to Table: Teacher's Guide for High School Level Science Classrooms (2001)*
  • Dr. X and the Quest for Food Safety video, Module 5, Outbreak and Future Technology (3 minutes)*

    *Publications and videos listed above may be obtained from the National Science Teacher's Association, (703)243-7100),

teacher note
This Outbreak Investigation lesson is adapted from an actual outbreak, which occurred in Washington State and Oregon in 1999. The facts of the case have been simplified for understanding by high school students. As you will see in the actual CDC case report, there is statistical evidence required to support a conclusion identifying the source of a foodborne illness outbreak. The computation of that statistical probability is not included as part of this activity.
teacher note

This lesson was drawn from fifth module in Science and Our Food Supply: Investigating Food Safety from Farm to Table: Teacher's Guide for High School Science Classroom (National Science Teacher's Association, (703)243-7100).

This innovative and supplemental curriculum introduces students to the fundamentals of microbiology while at the same time imparting important public health information.

The curricula found in Science Our Food Supply were developed in cooperation with the U.S. Food and Drug Administration (FDA). The curriculum that you will be using includes five public health lessons. In different formats, these lessons are found in Science and Our Food Supply. The lessons have all been tested by an experienced team of middle level teachers and meet National Science Education Standards.

*Permission has been granted in advance for the reproduction of these print materials in their entirety.
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