The Food Safety Team at Restaurants

Why do athletes load up on carbohydrates the evening before a competition? The instructional activity helps answer this question as it relates the type of food to the amount of energy it contains. After a discussion, scholars perform an...

A one-page contract commits your science pupils to safety in the laboratory. Included in these nine rules is a list to fill in locating emergency equipment and important phone numbers. Every laboratory class should begin with a...

Learners use the scientific method to investigate the role of temperature in microbial growth. In this food preservation lesson, students set up an experiment with fruit in room temperature and in a refrigerator. They record the...

Young scholars compare the energy value of traditional foods eaten by indigenous people with those of modern commercial foods. They use a calorimeter to measure and calculate the amount of stored energy in various food types, and...

Students participate in an investigation in which they compare a polyethylene bag designed for recycling or disposal with a polyethylene food storage bag. Students use hexane to determine the differences between the low density...

Students identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.

The majority of foods in the United States are genetically modified. The video explains the idea behind genetically modified foods. It starts with the basics of a gene and their functions. The narrator then works through current...

Students determine the optimal living conditions for yeast and apply these results to microbes in food. In this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to safe...

Scholars use a lab simulation to test contaminated yogurt for bacteria by gram staining. They learn proper lab procedures for handling bacteria and for sterilizing equipment, and then walk through the process on their own to try gram...

Pupils learn how to control food spoilage by adjusting the food's pH. They see that one of the most dangerous bacteria can grow in food if people don't handle and store food properly. Using knowledge of the bacteria's preferred pH,...