Food-borne Illnesses Teacher Resources
Find Food-borne Illnesses educational ideas and activities
Showing 1 - 20 of 67 resources
Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent blackline masters are included in this interesting plan.
4th - 7th Health 11 Views 24 Downloads
Food Safety to Prevent Food-Borne Illness
Students examine strategies and guidelines to prevent food-borne illnesses and contamination through proper handwashing, handling of foods, and food preparation. They review fact sheets on food-borne illnesses, and watch and discuss video, "Food Safety.
7th - 10th Health 3 Views 32 Downloads
Health: Food Borne Illnesses
Students discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test, students obtain food handler's permits from their local health department.
9th - 12th 21st Century Skills 4 Views 14 Downloads
Bacteria and Illness
Students research information on bacterium and their relationship to food borne diseases. In this science lesson plan, students complete internet research to construct and analyze the growth cure of common bacterium and food-borne illnesses.
9th - 12th Science 3 Views 1 Download
Kitchen Inspection Exercise
Students use a Department of Health Inspection Form to evaluate a kitchen/food prepartion facility as individuals or teams. They research prevention of food born illness during food storage and food preparation including Hazard Analysis and Critical Control Point System concepts.
9th - 12th Health 6 Views 53 Downloads
Food Myths Critical Thinking and Reading
High schoolers read a series of statements made by students about the hazards and benefits of various foods. They distinguish the "facts: from "opinions" in the dialogue, summarize the facts in a short paragraph, and write an essay expressing their own view and conclusions drawn about the food, food-borne illness, and nutrition issues, using citations as necessary.
9th - 12th Health 19 Views 76 Downloads
Handwashing and Sanitation
Students experience and visualize first hand the importance of proper hand washing through a hand washing experiment with different temperatures of water and with a different length of time to wash. They prevent food-borne illness and contamination.
9th - 12th 21st Century Skills 5 Views 19 Downloads
Handwashing and Sanitation
Students apply Glo-Germ to their hands to see the amount of germs on their skin. As a class, they watch a demonstration on how to properly watch their hands to prevent the spread of disease. To end the lesson, they are introduced to the rules of sanitation and guidelines to prevent food-borne illnesses.
9th - 12th Health 3 Views 13 Downloads
Banquet Menu Assessment: Exposure Investigation Exercise
Learners identify sources of Food Borne illness and their prevention. They formulate hypotheses based on collected information. Pupils become aware of Nutrintional value of food. Students collected data are synthesized to formulate predictions as to which is the most risky and the most nutritional foods.
9th - 12th Science 3 Views 7 Downloads
Who Keeps Our Food Safe and How
Students study the history of the U.S. Food and Drug Administration as well as food borne illness. They research the following topics: history of the U.S. Food and Drug Administration, food borne illness, and e-coli. Afterwards, they answer provided questions.
6th - 8th Social Studies & History 3 Views 4 Downloads
Raw Seafood ~ On the Half Shell
The topic is fascinating, but there is not much for learners to do here. Food borne illness has always been a problem for humans to face, and here, data from the Center for Disease Control is analyzed. Learners look at the number of cases of Vibrio vulnificus bacteria illness and consider trends over time, the relationship to geographic location, and the particular type of seafood that caused the infection.
7th - 12th Health 3 Views 0 Downloads
Jr. Chef Club Making Brainy Breakfasts
Students identify the benefits of eating a nutritious breakfast. In this nutrition lesson, students read food labels to identify foods that are low in sugar. Students create a healthy breakfast by using eggs and low-fat cheese.
3rd - 6th Health 5 Views 26 Downloads
Safe and Sanitary Work Habits - Level 1
Students brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.
9th - 12th Health 13 Views 51 Downloads
New Review Food Borne Illness PPT #1 - Introduction
What is food borne illness? How does food become hazardous? Your class members will learn about common symptoms of foodborne illness, as well as the chemical, physical, and biological hazards that can work to make food unsafe.
9th - 12th Health 3 Views 1 Download CCSS: Adaptable
Handwashing and Sanitation (2)
Students experience and visualize the importance of proper hand-washing techniques (in the area of food preparation) through a hand-washing experiment with different temperatures of water and with different lengths of time in washing.
9th - 12th 21st Century Skills 4 Views 8 Downloads