| 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. |
- Students will develop an awareness of the importance of food
safety in retail food establishments.
- Students’ knowledge
about the 4Cs will be reinforced through researching the specific
food safety needs of a food
department in
a retail food establishment.
|
- 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. |
- 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.
|
| 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. |
| Please place these websites on the board for students use during
their research:
|
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. |
Smarts Part I