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  Lesson 5
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High School Food Safety Lessons

Lesson 5 Food Safety in Retail Food Services
National Health Education Standards
(grades 9-11) 1:1, 4:3
Time: 45 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 explore how food is kept safe in retail foodservice establishments.
  2. Students will understand that food safety is an important aspect of retail food establishments.
  3. Students will understand that everyone at a food establishment is responsible for food safety—managers and employees.
  4. Students will gain cursory understanding of the role of local, county, and state health regulations governing food establishments.
  5. Students will learn that food inspectors enforce local, county, and state regulations at food establishments.
  6. Students will conclude that, while there are differences among food establishments, most practices will relate back to the 4Cs of Food Safety: Clean, Cook, Chill, and Combat Cross-Contamination.
Required materials
  • Food Safety Checklist for Students Working in Foodservice Establishments (from page 58 of Science and Our Food Supply: Investigating Food Safety from Farm to Table; Teacher's Guide for High School Level Science Classrooms) One copy for each student
  • Video tape recorder and TV monitor
  • About Regulations and Inspectors In Food Establishments
  • USDA Fight Bac™ poster may be obtained through Kids First, (401)751-4503 phone, (401) 421-0248 fax, kids1st@gis.net.
  • One ice packet
  • Matcor Global refrigerator thermometer for each student
  • USDA Danger Zone information card/Thermy available through USDA or Kids First, (401) 751-4503 phone, (401) 421-0248 fax, kids1st@gis.net.
  • Two sealed containers; one with dish detergent and one with sugar (used as a demonstrational tool to reinforce labeling products properly)
  • One flashlight
  • One apron
  • Two copies of Role Play (for teacher and assistant teacher)
  • Food Safety A to Z Reference Guide* (See the following terms—Bacteria, Contamination, Food Code, Food Industry, Food Inspection, Foodborne Illness, Hand washing, Hazard Analysis and Critical Control Point, Pathogen, and Sanitation). See page 58 (attached).
  • 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 4, Retail and Home, Part 1*

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

Preparation
teacher note

This lesson was drawn from the fourth 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 curricula that you will be using includes two laboratory lessons and three public health lessons. In different formats, these lessons are 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.

teacher note
This lesson is going to be meaningful to students if you can provide information to the students related to some of the food safety regulations concerned with eating establishments in your community or county. A visit to one of these establishments could provide information for you to impart to students. In addition, a call to the county health department is a good starting place for information. Ideally, if time permits, students could be instructed to gather this information themselves. It is important, if this is done, to instruct students not to intrude on the busy lives of food service managers. That is to say, that with a certain approach, and the credibility of their request by mentioning their inquiry as part of a class project, students can gain much helpful information.
*Permission has been granted in advance for the reproduction of these print materials in their entirety.
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