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Overview:
Students will identify food-borne illness, their symptoms, common sources of contamination, and methods to prevent. Students will also identify proper temperatures for heating, cold storage of food and danger zone temperature.
Teaching Materials
Worksheets on sanitation table and Americas Most Unwanted for students food folder/binder
Other Resources/Technology
Smart board Internet Smart phones Youtube Food-borne Illness prevention
Transition (time):
Students will transition from class discussion to group work and research.
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Transition (time):
Students will transition from classroom instructions and discussion, into group research, and then the class presentations.
Summary/Closure (time):
It will be repeated how important it is to prevent food-borne illnesses and contaminations. When in doubt, throw it out will be mantra of the kitchen.
Assessment/Evaluation:
Students will be assessed on their research on their food-borne illness. Students will be evaluated on their creativity and objectivity on how a food-borne illness outbreak will affect their community.
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