Healthy Schools! Healthy Kids! logo Rhode Island Food Safety Lessons
  Lesson 1
     Pre/Post Test
     Family letter
  Lesson 2
     Pre/Post Test
  Lesson 3
     Pre/Post Test
     Ultra High    Pressure    Treatment
  Lesson 4
     Pre/Post Test
     Supermarket    Smarts    Questions
     4Cs of Retail    Bakery Dept.
  Lesson 5
     Pre/Post Test
     Family Letter
     Whip Around
     Campylobacter    Letter
  Teacher Evaluation

Middle School Food Safety Lessons

Lesson 2 Chain of FoodBAC gardening
Pre/Post Test
Administer before and after lessons are taught
1. What are two ways that would threaten the safety of foods?

a. Foods cooked to 165F + Foods stored below 40F
b. Foods left out for more than 4 hours + Foods that have not been properly washed
c. You washed your hands before eating + Foods were chopped on a clean cutting board

2. Compost that generates enough heat to kill harmful bacteria is safe for farmers to use?

a. True
b. False

3. Is it safe to eat fruits and vegetables from a local farmers stand without washing it first?

a. Yes
b. No
c. Only if it looks clean

4. Who is responsible if a customer got a foodborne illness after eating at a local restaurant?

a. The customer, for ordering that meal
b. The cook, for preparing the meal
c. The server, for bringing the meal after a long wait
d. Unknown a further investigation must be done

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Rhode Island Department of Education

Rhode Island Department of Health

University of Rhode Island

Bridge Communications