Food-borne Illnesses Teacher Resources

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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.
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."
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.
Students research information on bacterium and their relationship to food borne diseases. For this science lesson plan, students complete internet research to construct and analyze the growth cure of common bacterium and food-borne illnesses.
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.
Students 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.
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.
High schoolers examine the causes and symptoms of food-borne illnesses and ways to prevent them.  In this nutrition instructional activity students work in teams to investigate a type of food-borne illness and present a scenario about it. 
Students study food borne illnesses and what foods are more likely to carry them.  In this investigative lesson students examine harmful bacteria. 
High schoolers 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.
High schoolers 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.
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.
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. Perhaps this resource could be beneficial to a group of future chefs as they consider safety in food handling.
Fifth graders examine virus transmission. In this health and nutrition lesson plan, 5th graders explore hand washing and food handling techniques that prevent food borne illnesses. Students name viruses and the diseases caused by them
Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci Explain pre
Students recognize that safe food preparation is important to good health.  In this food safety lesson, students participate in an activity students separate, clean, chill, and cook food safely. Students use Glo Germ to find where germs would be.
High schoolers 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.
Students identify the benefits of eating a nutritious breakfast. In this nutrition lesson plan, students read food labels to identify foods that are low in sugar. Students create a healthy breakfast by using eggs and low-fat cheese.
Pupils 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.
Fourth graders visualize firsthand the importance of proper handwashing by using Glo-Germ - an assimilated germ source, varying temperatures of water and length of washing time as observed under a dark light.

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