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 4 Supermarket BAC cutting boardSmarts Part I
National Health Education Standards
(grades 5-8)
1:1; 2:1; 4:3; 6:3; 7:2
Explain to students:
“Today we will be working quickly to research the food safety needs of a specific food department in a retail food store. The intent is for you to use the 4Cs of food safety you have learned in the first three lessons--cook, chill, clean, combat cross-contamination--as you research the needs of the department you have selected. To give you some good background material, we will return to Dr. X and the Quest for Food Safety.”
activity 1
  1. Indicate to students:
    “I am handing out to you some questions to think about while you are watching the video:
  • How do supermarkets practice the 4Cs?
  • How are supermarkets a link in the cold chain?
  • What does Dr. X mean when he says, “The responsibility for food safety is literally in your hands?”
  1. Show video Module 4, Part 1-Retail (3 minutes).
activity 2
  1. State:
    “Let's take time to review and summarize.”
  2. Ask:
    “Dr. X told us that supermarkets are 'major 4C territory.' What did he mean by that?”
    (Clean—Employees in restaurants and food stores must clean their hands. Storage areas and display cases must be kept clean.
    Cross-contamination—Food preparation areas must be kept clean to avoid cross-contamination. There are separate departments for raw meat, fish, poultry, and produce to avoid cross-contamination.
    Cook—Temperature probes should be used to make sure that food is cooked to the right temperature.
    Chill—Foods need to be chilled or frozen to stay fresh.)
  3. “Dr. X discussed the 'cold chain.' What is it?”
    (The cold chain is a series of actions that maintain the temperature of food as it travels from the farm to the table.)
  4. “How does the cold chain come into play in the supermarket?
    (Supermarkets are a link in the cold chain. Storage areas and display cases are kept at a safe temperature to keep food frozen or chilled.)
  5. “What does Dr. X mean when he says, 'The responsibility for food safety is literally in your hands.'?”
    (Hand washing is critical to keeping food safe. Contamination can occur when someone doesn't wash his/her hands and then prepares or serves food. Employees must follow strict hand washing guidelines, and customers should wash their hands before they eat the food.)
activity 3
  1. Tell the students:
    “Now I would like to have the class divide into five teams. Each team should select a retail food department from the grocery bag.”
  2. State:
    “Each team will manage the supermarket department your team has chosen.”
  3. Indicate:
    “Your challenge is to reduce the opportunity for foodborne pathogens to grow or spread in your department.”
  4. State:
    “I would like each team to select one person to record information. Please place the name of the department you are working on at the top of your poster board. Next, brainstorm ideas on how you think your department should be operated based on the 4Cs of Food Safety. I have prepared a sample of how I would think of the 4Cs and the bakery department.” (Hand out 4Cs of Food Safety and a Retail Bakery Department

    5. Share with students:
    “Please prepare an innovative presentation of your plan for our next class.”

    6. Direct the students: (optional)
    “You need to consider searching the Internet and researching local, state, and federal regulations to find out what procedures the store personnel must follow. In addition, the department must be designed to follow the 4Cs of food safety.”

    “Your presentation can be in any format your team desires: skit, web pages, poster, song, play, advertisement, or PowerPoint presentation. It should be between three and five minutes in length.”

Summarize by saying:
“Food safety is an important aspect of designing and managing a supermarket. There are strict regulations governing food service and the regulations are science-based. Everyone at the store is responsible for food safety--and so are the customers.”

If you intend to teach Supermarket Smarts—
Part 2 add:
“We all look forward to your presentations related to designing a food safe department in a supermarket. I have placed two Internet sources on the board so that you can begin your plan in this class session.”

integration ideas
Ask the students to:
  • Interview a local supermarket manager and find out how he or she assures food safety. Write a report for their food safety notebook.
  • Trace a food through the supermarket. How is it kept safe until you purchase it? How many times is it touched and by whom? Is there a way to ensure that all those who touch the food have clean hands? Prepare a report and post the report.
  • Ask their school's food-service manager to speak to their class about the food safety guidelines they follow. How do those guidelines relate to the 4Cs of Food Safety?
  • Design an innovative "Wash Your Hands" sign to post in restrooms in your school. Gain proper permission for posting.
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