|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 explore the path food takes along the Farm-to-Table
- Teams of students will identify how food can become
contaminated along the continuum.
- Students will learn strategies
to prevent contamination along the continuum or path.
- Dr. X and the Quest for Food Safety video, Module 2, Farm.*
Safety A to Z Reference Guide, page 15 and 16, and Food Safety
Farm-to-Table Illustration,* page 52-53 (www.foodsafety.gov/fsg/teach.html).
and Our Food Supply: Investigating Food Safety from Farm to Table:
Teacher's Guide for Middle Level Science Classroom*
- USDA Fight
Bac™ Poster is available from Kids First, 5
Richmond Square, Providence, RI, 02906, (401)751-4503 phone,
Teacher note: Please use food for this lesson that is specific
to your region or to the tastes of your students. (Be aware of
ethnic food choices.) Just make sure that a variety of food groups
and types are represented — meat, dairy, fruits or vegetables,
fresh, processed, cooked, local products. (You need at least five
foods — or
the number of groups into which you will divide your class.)
- You might want to consider a cooked hot dog on a bun,
grated cheese, relish, banana
- a paper plate or two (for foods)
- poster board
*Publications and videos listed above may be
obtained from the National Science
Teacher's Association, (703)243-7100),
- Obtain the hot dog or other meat from your school food
service, as well as the other foods and set these out so the
students will see them when they enter the classroom.
- If only using
this lesson, copy “Food Safety from Farm to
52-53, for each student (found in Food Safety A-Z Reference
- Write the following questions on the board for Activity
1. Would you feed a baby chick bacteria? Why or why not?
2. What is compost? How is it relevant to food safety?
|This lesson was drawn from the second lesson in Science and Our
Food Supply: Investigating Food Safety from Farm to Table: Teacher's
Guide for Middle Level Science Classroom (National Science
Teacher's Association (703)243-7100).
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).
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.