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 3 High PressureBAC Phooey
Treatment Pre/Post Test
  Administer before and after lessons are taught  
1. What are five ways food was preserved over the ages?

a. Salting, burying in the ground, covering with leaves,
Freezing, and canning
b. Salting, chilling, canning, freezing, and drying
c. Salting, freezing, washing, drying, and burying
a. None of the above

2. Why is it important to preserve foods?

a. Because it keeps the food fresh for longer
b. Because it stops the growth of bacteria
c. Because it slows down the growth of bacteria
d. All of the above

3. What are three new methods of processing foods today?

a. Pasteurization, irradiation, and ultra high pressure treatment
b. Milling, burning, and washing
c. Pasteurization, milling, and irradiation
d. Irradiation, ultra high pressure treatment, and burning

4. Scientists are continually searching for new methods to kill bacteria and destroy the appearance, taste and texture of foods.

a. True
b. False

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Rhode Island Department of Health

University of Rhode Island

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