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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:
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| introduction |
Introduce this lesson:
“Today we bring practicality to food safety study by gaining
an understanding of the complexities of keeping the food safe in
retail food establishments.
For those of you who have never been ‘behind the scenes’ in
a retail food service, you will probably be surprised to learn about
all the rules and regulations these services must follow to stay
in business. You will probably not be surprised to learn that the
4Cs of Food Safety are prominent in keeping food establishments safe:
- Cleaning removes bacteria from hands and surfaces.
- Cooking
(heat) kills bacteria by breaking down their cell walls.
- Chilling
slow
down the bacteria’s metabolism, thus slowing their growth.
- Combatting
Cross-Contamination prevents the spread of bacteria from
one object to another."
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| activity 1 |
- State:
“I would like your suggestions of the
different types of places in which you have eaten in the past week.”
- List:
List the places on the board (encourage students to think of
the school cafeteria, fast-food restaurants, street vendors,
sporting
event eating, salad bars, delis, etc.).
- Ask the students:
“How do you think food service places make sure food is safe to
eat?”
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| activity 2 |
- Share with students:
“We will now take a look at scenes
from fast food eateries and supermarkets found in our video. You
will see many examples of how restaurants
and supermarkets practice the 4Cs of Food Safety: Clean, Cook,
Chill, Combat Cross-Contamination.”
- State:
“Now we will see Module 4, Part 1,
from Dr. X.”
- Ask the students:
- “Did you see examples of how restaurants
practice the 4Cs?”
- “What does Dr. X imply when he says ‘The responsibility
for food safety is literally in your hands?’” (Hand
washing is critical to keeping food safe. Contamination can
occur when someone does not wash his/her hands and then prepares
or
serves food. Employees must follow strict hand washing guidelines
and
customers must wash their hands before eating.)
- “Do you
have any other comments or questions about what you saw on the
video?”
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| activity 3 |
| (Prior to this activity, set out large unlabeled
containers with sugar and dish detergent. Supply the actors with
flashlight or apron.)
Activity 3 is a role-play that provides the information needed
to answer the questionnaire related to health regulations and inspectors.
Please provide each student with About
Regulations and Inspectors in Food Establishments. Two people
are needed for the role play; the teacher and a teacher assistant.
One takes
the role of the inspector and carries a flashlight; the other role
of the general manager and wears an apron. (see Role Play Related to
Health Regulations and Inspectors)
1. Share with the students:
“My assistant and I are going to provide you with the answers
to the questions you find on the sheet I have provided for you by
acting
in a brief playlet. I’ll give you a minute to read the questions.
After the playlet, you’ll be given time to complete the questionnaire.” |
| activity 4 |
- Provide each student with Food
Safety Checklist for Students Working in Food Service Establishments.
- Give students 5-8 minutes to answer the four questions on
About Regulations
and Inspectors in Food Service Establishments.
- Bring the lesson to semi-closure by asking students if they
have comments or questions related to the questionnaire.
- Ask the students to place their names on questionnaire and
collect them. These will provide the teacher with an authentic
evaluation of learning in this lesson.
- Provide each student with a Matcor Global refrigerator thermometer
and the USDA Danger Information card, with appropriate comments
to assist students to use at their homes.
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| Closure |
(This closure is optional depending on how many
lessons have been taught.)
“This has proven to be a highly informative series on food safety.
We have learned that bacteria are everywhere, and that bacteria can
spread from surface to surface, person to person, and food to food.
The simple rules to remember are Clean, Cook, Chill, Combat Cross-Contamination—the
4Cs. We studied
the 12 most unwanted bacterium, or pathogens—a
microorganism that is infectious and causes disease. Remember
it is the elderly, the young, those who are pregnant, or have a
lowered
immune system that are most likely to get ill from the 12 most
unwanted bacterium. We discovered that irradiation is a safe
way to preserve certain foods and that, is spite of 40 years of
evaluation
and approval by the FDA, there are still questions by those who
do not understand what is involved in irradiation. Lucky for
you, you understand that is safe and how to know if the beef you
are
buying is irradiated.
We had an exciting lesson on inspectors
in retail food establishments and the important role every employee
plays in keeping food safe.
And we, as consumers, have an important role also. We must remember
the 4Cs in our own home and the hand washing rules—wash your
hands before preparing food and eating food. Stay well—each
of you!”
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| Integration ideas |
- Suggest to the English or Social Studies
departments that students in your class have discovered, through
original research, important data about food safety that can be shared
orally or in written form in their classes.
- The science department may wish to invite local health
department officials and/or health inspectors to speak in science
classes to discuss how science provides the basis for their
work.
- The Art Education department may find students in this
class eager to share knowledge about the 4Cs, which would provide
background copy for a series of posters for the halls, or for
hand washing posters to be placed in the high school, middle school,
or elementary school bathrooms.
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