STEPP Lesson Plan Form

Teacher: Ms. Naranjo

10/25/14
School:

Date:

Fort Collins High

Grade Level: High School
Content Area: Family and Consumer Science

Title: Appropriate Hygiene

Lecture Technique

Lesson #:_1_ of _1_

Content Standard(s) addressed by this lesson:

Objective 1: Identify standards of personal grooming and hygiene
a) Establish and follow procedures to prevent human contamination
b) Identify business standards for personal hygiene
1. Wash hands with soap and water minimum 20 seconds
2. Wash hands after using the restroom, sneezing, coughing, or touching
face or hair
3. Wash hands before and after handling raw meat, poultry, and eggs
4. Wear gloves over any cuts or open sores on hands and when handling
ready to eat food
5. Change dirty aprons-bacteria could be on it that can contaminate food
6. Tasting food-use clean spoon and use only once

Understandings:
How personal hygiene can affect the food industry

Inquiry Questions:
What procedures to I need to follow to prevent human contamination?
What are the concerns with human contamination?
What are business standards for personal hygiene? How do I follow them?

Evidence Outcomes: (Learning Targets)

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Every student will be able to:
I can successfully identify personal hygiene standards and describe the
importance behind each one.

This means that I can now practice appropriate personal hygiene during
labs.

Method of Teaching
Lecture

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Planned Lesson Activities

Name and Purpose of Lesson

Approx. Time and Materials

Anticipatory Set

Procedures
(Include a play-by-play account of what
students and teacher will do from the
minute they arrive to the minute they
leave your classroom. Indicate the length
of each segment of the lesson. List actual
minutes.)
Indicate whether each is:
-teacher input
-modeling
-questioning strategies
-guided/unguided:
-whole-class practice
-group practice
-individual practice
-check for understanding
-other

Personal Hygiene in the Food Industry

This lesson is important because it helps students to think about their
actions while they are preparing food. The lesson allows students the
opportunity to understand the importance of personal hygiene.
Total Time: 45 minutes
Materials:
- Powerpoint
- Dirty apron
- Soap, water, sink
Cover hands in miscellaneous goop symbolizing germs and wear dirty
apron in front of class. Ask students if they would want me to prepare
their food, shake their hand, serve their food, etc.
Ask students why they wouldnt want to be served by someone who
was dirty? (5 min)
Powerpoint
- Use the powerpoint to show students the food handler permit
requirements
- Show various pictures of clean kitchens who would receive a
permit and dirty kitchens that would not receive a permit. (5 min)
- Discuss with students what things in a kitchen might be
worrisome to have present or absent in a commercial kitchen.
(10 min)
- Discuss proper hand washing techniques and demonstrate. (10
min)
- Use powerpoint to discuss when students should exercise hand
washing: after using restroom, sneezing, coughing, or toughing
face or hair, after handling raw meat poultry, and eggs.
- Give reasons for each. (5 min)
- Talk about wearing gloves over cuts to prevent blood from
getting in food
- Talk about changing dirty aprons to avoid contaminating food

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

from bacteria on the apron.
Talk about tasting food with a clean spoon and not reusing it.
(5 min)
Ask students to name off the different times they should wash their
hands and the different donts in the kitchen to check understanding.
Differentiation can be provided by giving certain students a simpler
powerpoint note guide to follow and others a more advanced one.
-

Closure
Differentiation
To modify: If the activity is too advanced
for a child, how will you modify it so that
they can be successful?
To extend: If the activity is too easy for a
child, how will you extend it to develop
their emerging skills?
Assessment
How will you know if students met the
learning targets? Write a description of
what you were looking for in each
assessment.

Students will reflect on their ah ha moments during the lecture and

turn them in as a ticket out the door.

Colorado State University College of Health and Human Sciences

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STEPP Lesson Plan Form

Post Lesson Reflection

1. To what extent were lesson objectives achieved? (Utilize
assessment data to justify your level of achievement)

2. What changes, omissions, or additions to the lesson would

you make if you were to teach again?

3. What do you envision for the next lesson? (Continued practice,

reteach content, etc.)

Colorado State University College of Health and Human Sciences

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