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Middle School Food Safety Lessons

Lesson 4 SupermarketBAC cutting board Smarts Part I
National Health Education Standards
(grades 5-8)
1:1; 2:1; 4:3; 6:3; 7:2
 
time: 45 minutes
teacher note
This lesson can be taught separately or with Lesson 5 Supermarket Smarts—Part 2
teacher note
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
  1. Students will develop an awareness of the importance of food safety in retail food establishments.
  2. Students’ knowledge about the 4Cs will be reinforced through researching the specific food safety needs of a food department in a retail food establishment.
Required Materials
  • Science and Our Food Supply: Investigating Food Safety from Farm to Table: Teacher's Guide for Middle Level Science Classroom*
  • Food Safety A to Z Reference Guide* (www.cfsan.fda.gov/~dms/a2z-toc.html). See the following terms: Bacteria, "Best If Used By" Date, Cold Chain, Contamination, Expiration Date, Foodborne Illness, Food Code, Thermometer, Hand washing, Hazard Analysis and Critical Control Point, pathogen, Perishable, Refrigeration, "Sell By" Date, "Use By" Date, Shelf Stable, and Sanitation. Also the 4Cs section of pages 54-63 and The Safe Food Chart on pages 64-71.
  • Dr. X and the Quest for Food Safety Video, Module 4 (Part 1), Retail (3 minutes)*
  • Grocery bag
  • Poster board and markers
  • Computer time availability (website development)
  • Equipment for PowerPoint presentation, if suggested
  • Supermarket Smarts questions

*Publications and videos listed above may be obtained from the National Science Teacher's Association, (703)243-7100), www.nsta.org.

Preparation
  • Write names of each supermarket department on a separate piece of paper:
    - Meat/Poultry/Seafood
    - Deli
    - Produce
    - Dairy/Eggs
    - Checkout/Employee Break Area
  • Place papers with name of each department in a grocery bag, on your desk.
  • Copy Supermarket Smarts questions for each student.
teacher note
If you are not teaching Lesson 5, you may wish to send home the Family Letter found in Lesson 5. If so, prepare a copy for each student.
teacher note
Please place these websites on the board for students use during their research:
teacher note

This lesson was drawn from Module 4 in Science and Our Food Supply: Investigating Food Safety from Farm to Table: Teacher's Guide for Middle Level Science Classroom. This innovative and supplemental curriculum introduces students to the fundamentals of microbiology while at the same time imparting important public health information.

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.

Teacher note: Students should not consume any food used in this lesson.
*Permission has been granted in advance for the reproduction of these print materials in their entirety.
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