Title: Where in the world is this food from?
[HUM] ED06 (9-12) 3: Interpret legislation and regulations related to food production and consumption.Unit Plan Overview: The International Foods Unit will allow students the opportunity to investigate every aspect of their favorite food from the earth to the table along with the rules and regulations that may accompany these items when being imported from another country. This is a project that will be developed by the student through research and the data collected will be assembled to create a final product to present to their peers.
Title: ServSafe - Microorganisms_Foodborne Illness
[HUM] HU02 (9-12) 11: Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.Unit Plan Overview: In this lesson, students classify the biological hazards and growth conditions that may lead to foodborne illnesses. Upon completion, students will take information about a Poisoned Picnic and complete a data sheet to identify the cause of the illness and to prevent further outbreaks.
This lesson is designed to cover 2 - 90 minute lesson plans.
Title: Microorganisms that Cause Foodborne Illnesses
[LIT2010] SCI (9-10) 3: Follow precisely a multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.Unit Plan Overview: This is a 10-day unit in which students will create a lesson about a specific bacteria that can cause food born illnesses. They will also complete a lab experiment in which they learn about what surfaces contain bacteria.
Title: Blow the Whistle on Food Poisoning
[HUM] HU02 (9-12) 18: Determine human relation skills required for interacting with the general public.Unit Plan Overview: Keeping food safe isn't easy. Each year, thousands of illnesses and hundreds of deaths can be linked to Food-borne Illness. In this unit, students will learn what Food-borne Illnesses are and who are most at risk of them. They will evaluate the costs of Food-borne Illnesses and the challenges of preventing them. Students will gain knowledge that will enable them to inform others about Food-borne Illness issues. They will create a Food Safety Project (pamphlet, video, and/or power point displays,) to present information about of how food becomes unsafe, how to recognize the risk factors, and preventive measures to keep food safe as it relates to SERVSAFE MANAGER CHAPTER 1.
Title: Food, Food! - Who's Holding the Food?
[ELA2015] (10) 1: Cite strong and thorough textual evidence to support analysis of what the text says explicitly as well as inferences drawn from the text. [RL.9-10.1]Unit Plan Overview: The food is prepared, BUT WAIT - You're not off the hook yet! Whether you are at home or in public food service, it's important to know who is holding your food and how they are holding it! Safety and sanitation procedures are important in food prep, but they must also be considered farther down the Flow of Food during the service phase. This includes the display of food, the holding of food for service, guidelines for staff handling of food service as well as techniques for handling self-service areas, returned food, bulk food storage, off-site service and vending machines. Students will learn and practice standards for holding food during service in preparation for passing that portion of the ServSafe exam.