Students study the prevention of the four major types of food poisoning. They write a letter of advice to an imaginary friend who has had food poisoning seven times within the last year.

Identify strategies 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...

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,...

Mostly discussion, this lesson explores the importance and methods of hand washing. A few true stories of community illnesses spread by the neglect of washing hands serve as an anticipatory set. The activity is most memorable if you are...