|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 five activities.
- Students will learn how the 4Cs of Food Safety (Cooking, Chilling,
Cleaning, and Combating Cross-Contamination) control bacteria.
- Students will learn an estimate of the number of people affected
with foodborne illnesses in the United States.
- Students will understand that it's everyone's responsibility
to control the spread of bacteria—from the farmer, food
processor, persons who transports the food, people who work in
markets and restaurants, to the consumer.
- If you wish to use authentic food, purchase or obtain from
food services 1/4 pound of hamburger meat, salad foods for one
salad, and orange juice for one glass.
- Bring a skillet from home or borrow from school food service.
- Locate and bring in a hot plate.
- Set up a hot plate and skillet to cook the hamburger as students
enter the room. Have salad and orange juice visible.
- As students walk in, be cooking a hamburger to entice their
senses. Other options are to post a large picture of the food
in a conspicuous place, use food models, or dress up as a waiter/waitress.
You can wear an apron and have a pad and a pen readily available
for taking your students' orders. As the students come in, let
them comment on the food. Don't give students an explanation.
Let the atmosphere stimulate their curiosity.
- If teaching a number of lessons, prepare Family
Letter for each student.
- Place this information of the black board:
Foodborne Illness in the U.S.
76 million illnesses
(Source: Centers for Disease Control and Prevention)
- Duplicate Teacher
Resource Questions for Reviewing Video for each student.
- Ask that a video tape recorder and screen be placed in your
- Duplicate the enclosed Family
Letter on school stationery and place in envelopes to send
home with students at end of this lesson, if you are teaching
all five lessons.
This lesson was drawn from the first lesson in Science and Our
Food Supply: Investigating Food Safety from Farm to Table: Teacher's
Guide for Middle Level Science Classroom (National Science Teacher's
Association). 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 draws only from public
health lessons—not laboratory lessons—which are also
available 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.