University of Rhode Island
Food Safety Smart Curriculum
This is a must-have resource with everything you'll need for studying food safety with your pupils. From handwashing scorecards and cleaning kitchen surfaces to navigating the world of microbes and food-borne illnesses, here you'll...
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Food Safety Lab-Part 3 Cross Contamination andHygiene
Students observe the effect of croos contamination as they inoculate orange juice with penicillin mold from the refrigeration lab and active yeast solution from the sterilization lab. They experience a simulation of passing bacteria...
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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.
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Educate Yourself About Food Borne Illness
Students explore the rules to food safety and how to keep foods from growing bacteria. In this food illness instructional activity students view a demonstration about bacteria complete a food safety test online.
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Food Safety
Students recognize that safe food preparation is important to good health. In this food safety instructional activity, students participate in an activity students separate, clean, chill, and cook food safely. Students use Glo Germ to...
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Food Pyramid and Dietary Guidelines
Students examine Food Guide Pyramid and Dietary Guidelines. They look at samples of serving sizes, sort different foods into their correct groups, complete worksheets to discover which types of foods they eat regularly, and discuss...
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Hands of Doom
Students discuss the four essential step used for safe food handling: clean, separate, cook, and chill. They identify the bacteria that can cause food poisoning, practice how to properly wash hands before and after handling food,...
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Food Safe Consumer
Pupils explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.
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Lesson 1: Bacteria on the Run
Students discuss bacteria. In this bacteria lesson, students see how bacteria in foods can cause illness and how to keep yourself safe. This lesson contains five activities and pre and post tests.
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Safe or Sorry (SOS) Pre and Post Test
For this health worksheet, students download the print version of the quiz presented. They respond to 12 questions related to foodborne illness and how to properly prepare food to prevent contamination.
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Jr. Chef Club Delightful Desserts
Students identify the fat content in foods. In this nutrition lesson, students review the food pyramid and identify foods that are low in fat. Students create a low-fat dessert by using fruit.
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Food Pyramid and Dietary Guidelines
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .
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Hand washing Laboratory Activities
Students are exposed to the benefits of many antimicrobial soaps to prevent infections. In the food-service industry, studies indicate that inadequate hand washing and cross-contamination is responsible
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Water Microbes and Human Health
Students research the possible sources and human health effects of microbes found in recreational and drinking water. They explore the range of negative outcomes of contact with contaminated recreational and drinking water by creating...
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Knowledge Quiz: Bacteria
In this bacteria quiz instructional activity, learners complete a set of 10 multiple choice questions covering a variety of concepts related to bacteria. A reference web site is included for additional resources.
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When Disaster Strikes: Flooding in Pakistan
Learners complete various activities after reading about flooding in Pakistan. In this lesson on humanitarian efforts, students read about flooding that occurred in Pakistan, discuss what they have read, and synthesize the information...
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Water filtration with Plants
Sixth graders explain how soil and plants effect contaminated water in nature. In this filtration lesson, 6th graders work in groups to test biofiltration units. Students determine which biofiltration units work best and how they can...
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Hot Off the Grill
Students read an article about humans getting sick from eating improperly cooked meat. In groups, they cook a hamburger patty and when they believe it is done, they check the temperature with thermometers. They record their temperatures...
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Bioremediation
Students design and conduct investigations that illustrate the effect bioremediation has on organic matter and determine environmental applications. They, in groups, present their findings to the class.