High School Food Safety Lessons
5 Food Safety in Retail Food Services
National Health Education Standards
|Time: 45 minutes
|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
- Students will explore how food is kept safe
in retail foodservice establishments.
- Students will understand
that food safety is an important aspect of retail food establishments.
will understand that everyone at a food establishment is responsible
for food safety—managers and employees.
- Students will gain
cursory understanding of the role of local, county, and state
health regulations governing food
- Students will learn that food inspectors
enforce local, county, and state regulations at food establishments.
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.
- 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
- Video tape recorder and TV monitor
- About Regulations and Inspectors In
- USDA Fight
Bac™ poster may be obtained through Kids First,
(401) 421-0248 fax, email@example.com.
- One ice packet
- Matcor Global refrigerator thermometer for each
- USDA Danger Zone information card/Thermy available through
USDA or Kids First,
(401) 751-4503 phone, (401) 421-0248 fax, firstname.lastname@example.org.
- Two sealed
containers; one with dish detergent and one with sugar (used
as a demonstrational tool to reinforce labeling
- 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
Pathogen, and Sanitation). See page 58 (attached).
and Our Food Supply: Investigating Food Safety from Farm
to Table; Teacher's
Guide for High School Level Science Classrooms
- 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
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
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.
|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.