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Unit Plans (1)

ALEX Unit Plans  
   View Standards     Standard(s): [ELA2015] (10) 22 :
22 ) Write informative or explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection, organization, and analysis of content. [W.9-10.2]

a. Introduce a topic; organize complex ideas, concepts, and information to make important connections and distinctions; include formatting (e.g., headings), graphics (e.g., figures, tables), and multimedia when useful to aiding comprehension. [W.9-10.2a]

b. Develop the topic with well-chosen, relevant, and sufficient facts, extended definitions, concrete details, quotations, or other information and examples appropriate to the audience's knowledge of the topic. [W.9-10.2b]

c. Use appropriate and varied transitions to link the major sections of the text, create cohesion, and clarify the relationships among complex ideas and concepts. [W.9-10.2c]

d. Use precise language and domain-specific vocabulary to manage the complexity of the topic. [W.9-10.2d]

e. Establish and maintain a formal style and objective tone while attending to the norms and conventions of the discipline in which they are writing. [W.9-10.2e]

f. Provide a concluding statement or section that follows from and supports the information or explanation presented (e.g., articulating implications or the significance of the topic). [W.9-10.2f]

[HUM] HU02 (9-12) 10 :
10 ) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.

[HUM] HU02 (9-12) 12 :
12 ) Analyze symptoms and preventive measures for common foodborne illnesses.

[HUM] HU02 (9-12) 16 :
16 ) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.

Title: Can't Touch This!
Unit Plan Overview: Who's touching your food?  How many of us think about who comes in contact with our food before we consume it and how that impacts our health?  This lesson focuses on safe food handling procedures that must be followed behind the serving line to assure a safe food product.  Techniques as simple as basic hand washing, personal hygiene and hand care are covered as well as proper glove use, work attire and work behavior related to food sanitation.  Guidelines for addressing handling staff illness as it relates to food preparation safety will be discussed.  Students will leave the lesson with safe food handling skills as well as a take-away reference guide.  Lesson components cover some of the standards related to ServSafe Credentialing. 

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