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Consumer Sciences, Texas Tech University.
Food Safety and Sanitation
Lifetime Nutrition and Wellness
(5) The student understands safety and sanitation. The student is expected to:
(B) explain types and prevention of foodborne illnesses.
National FCS Standards Addressed:
14.4.1 Analyze conditions and practices that promote safe food handling.
14.4.4 Investigate federal, state, and local inspection and labeling systems that protect the
health of individuals and the public.
14.4.5 Analyze foodborne illness factors, including causes, potentially hazardous foods,
and methods of prevention.
Key Word Instructional Strategies
Core Course Correlation
vocabulary 1) INDIVIDUAL ACTIVITY/POWERPOINT DEVELOPMENT
Objective: The student will develop a creative PowerPoint
slide explaining a food safety and sanitation term.
Ask students if any of them have ever experienced nausea or
discomfort after eating a meal at home, eating in a restaurant,
or eating carryout food. Explain to students that foodborne
illnesses are common occurrences. The Centers for Disease
Control states, “To better quantify the impact of foodborne
diseases on health in the United States, we compiled and
analyzed information from multiple surveillance systems and
other sources. We estimate that foodborne diseases cause
approximately 76 million illnesses, 325,000 hospitalizations,
and 5,000 deaths in the United States each year.”
To introduce students to the unit on food safety, write the
names of common terms related to food safety and sanitation
on small pieces of paper. Have students draw individually, or
in pairs, a common term and use the Internet or print
resources to develop a creative PowerPoint slide that defines
and gives a short explanation of the term. Instruct students to
include a picture or other creative way for classmates to
remember the term. Use the teaching aid Rubric for Food
Safety and Sanitation Slide for assessing the PowerPoint
slides. Food safety and sanitation terms could include
The Centers for
Rubric for Food