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This is a unit on safe food preparation methods and procedures
9, 10, 11, 12
Title – Food Safety
By – Carrie Elmore
Primary Subject – Other
Grade Level – 9-12
- 7045 Foods I
- Food Preparaton Methods and Procedures
- Understand safety and sanitation for food preparation.
- Apply methods for safety and sanitation, lab procedures and conserving resources.
The Essential Questions:
- What are the types of hazards that may cause kitchen accidents?
- How can following kitchen safety guidelines prevent kitchen accidents?
- What is the appropriate first aid for kitchen accidents?
- What is the difference between food safety and food sanitation?
- What is proper hand sanitation and why is it important?
- What is foodborne illness and what are the common types?
- How does one detect signs and symptoms of foodborne illness?
- PowerPoint slides on first aid for and prevention of the seven kitchen safety hazards
- Graphic organizer
- Poster material and supplies
- Discuss if there were any safety issues students were familiar with. Some have had training on the obstructive airway procedure and fire safety.
- Links to prior learning:
- Are there any safety issues that have occurred at your house (fires, cuts, burns, etc.)?
- What are kitchen safety hazards? What about in the lab setting?
- Focus (Warm-Up):
- Give out graphic organizer and go over PowerPoint slides for students to take notes on and discuss.
- Divide students into groups responsible for making a poster on one of the seven kitchen safety hazards (split between both Foods I classes).
- Give each group their portion of PowerPoint slides to use as guide.
- Students tend to finish posters quickly. Put posters up in room.
- Count off students (1-7), with each number responsible for taking that section of kitchen safety notes.
- Then put students into groups to share notes and then make a poster on all seven safety hazards.
- Other options:
- Strategies for different learning styles:
- Visual: individual note taking
- Auditory: teaching peers
- Kinesthetic: creativity/art
- Computer Lab
- Foodborne Illness Investigation Sheets on different bacteria, common foods associated with each and ways to prevent illness from this bacteria
- Quick Write: Have you ever been a victim of foodborne illness? If so, what do you think made you sick?
- What are some foodborne illnesses you are familiar with?
- Warm Up:
- Students fill out Foodborne Illness Investigation Sheet individually in computer lab.
- If students finish early, they go back to the room and group with other students that were assigned the same bacteria for a few minutes
- Students then report to class – common foods associated with each bacteria and the ways to prevent illness. Common themes should be handwashing, proper cooking and cooling, and prevent cross-contamination.
- Blacklight for Glo-Germ activity
- Kitchen set up with 10 things wrong to introduce our lab rules
- Handouts of lab rules
- Fact vs. Myth PowerPoint on food safety
- News video on a case of restaurant food safety
- Website on local restaurant sanitation scores
- Warm Up:
- After investigating FBI (foodborne illnesses), what do you think is the #1 best way to prevent them? (Handwashing!)
- Do a Glo-Germ activity with blacklight to stress importance of handwashing.
- Conduct a kitchen safety scavenger hunt
- Half of the class goes around kitchen and writes about the ten wrong things they found and how they should be
- Rest of class is given the key vocabulary terms to define to meet objective 1.02.
- Then the halves switch.
- Take class around lab to discuss each thing wrong and teach lab rules.
- Show Fact vs. Myth PowerPoint on food safety
- Show news video on a case of restaurant food safety and then go onto county website to read local restaurant sanitation scores. Answer question for five minute – this always generates discussion.
- Pans, utensils and ingredients for making brownies or cupcakes
- Proper Food Safety Demo – teacher prepares brownies or cupcakes while students identify what is being done wrong for later discussion
- Optional activities:
- Knife Safety Check Off – students properly demonstrate how to use a chef knife by cutting an apple for teacher to check off
- Students help prepare a simple food for coffee shop (Rice Krispie treats)
- Word Wall: Cook / Clean / Chill / Separate – students write class rules for each category on handprints to put on wall
- Students read food safety articles with summaries in current events file
- Students read nutrition journals and write summaries
- Students are given the options in the food sanitation cumulative project to prepare some type of educational material on food safety and sanitation.
- Kitchen Safety and Sanitation Test
- Terms review
- News articles on food safety
- Unit 1 Kitchen Safety and Sanitation Test using graphic organizer.
- Additional activities as needed:
- Cooling Counts Experiment from Fightbac.org
- Terms review – Fill in the Blank
- Students read news articles on food safety with summary pages.
- Different types of knives
- Review sheets
- Knife Safety Lessons and Check-Off
- Teacher demonstrates proper knife skills, types of knives, and uses
- Each student cuts an apple to demonstrate proper knife skills.
- Unit 1 Review Sheets
- Kitchen safety and FBI Quiz
- Conserving Resources PowerPoint
- Conduct a kitchen safety and FBI quiz
- Show Conserving Resources PowerPoint
- Group activities on ways to conserve our resources in the kitchen for 20 minutes
E-Mail Carrie Elmore !