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

Middle School Food Safety Lessons

Lesson 5 SupermarketBAC dining Smarts Part 2
National Health Education Standards
(grades 5-8) 1:1; 4:3; 7:2
 
time: 45 minutes
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 one activity.
teacher note
This lesson can only be taught if it follows Lesson 4 Supermarket Smarts—Part 1. The Family Letter used in Lesson 5 could be sent home following Lesson 4.
Student Learning Objectives
  1. Students will begin to understand the complexity of maintaining food safety in a supermarket.
  2. Students will gain insight into the rules and laws that supermarket managers use as they keep food safe in a supermarket.
  3. Students will be strengthened in their ability to cooperate and compromise during a group project.
  4. Students will gain skills in orally providing factual information to a group.
  5. Students will reinforce their understanding of the importance of the 4Cs of Food Safety (Clean, Cook, Combat Cross-Contamination, and Chill).
Required Materials

If students have reports that are reproducible, assist them to reproduce their reports in the quantity needed for the entire class.

Preparation
  • Be sure that you have knowledge of the types of reports being prepared by the students so that equipment is available and presentations can move along smoothly. Depending on the number of students in the class and the number of teams, remind students that each team has three to five minutes for its presentation.
  • Remind students to observe the rules of cooperation and courtesy established in your classroom. Clapping as a form of appreciation following a presentation is a courteous gesture.
  • Prepare Parent Resource Campylobacter: Sits Atop the Bacterial Heap for distribution at end of class period.
  • Read Whip Around Pass.
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.
Kids First logo

Rhode Island Department of Education

Rhode Island Department of Health

University of Rhode Island

Bridge Communications