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,...

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...

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.

Students explore the rules to food safety and how to keep foods from growing bacteria. In this food illness lesson students view a demonstration about bacteria complete a food safety test online.

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...

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...

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,...

Students 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.

In 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.

Students identify the fat content in foods. In this nutrition lesson plan, students review the food pyramid and identify foods that are low in fat. Students create a low-fat dessert by using fruit.

Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .

Middle schoolers 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

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...

In this bacteria quiz worksheet, students 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.

Students 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...

Sixth graders explain how soil and plants effect contaminated water in nature.  In this filtration instructional activity, 6th graders work in groups to test biofiltration units. Students determine which biofiltration units work...

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...

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.

Site provides a general description of Salmonellosis, the foodborne illness caused by salmonella. Focuses on kids and kids' health and gives excellent information about the virus.

This resource describes an organization that is involved in studies and treatments of allergies. Research and education are also important parts of this organization.