Copyright © Notice: The materials are copyrighted © and trademarked as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. Food Safety and Sanitation Course: Lifetime Nutrition and Wellness Grade Level: 10-12 Topic: Foodborne illnesses TEKS Addressed: (5) The student understands safety and sanitation. The student is expected to: (B) explain types and prevention of foodborne illnesses. FCS National Standards Addressed: 14.4 Evaluate factors that affect food safety from production through consumption. 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 Materials Links 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 bacteria camphylobacter cross-contamination clostridium botulism clostridium perfringens E.coli hepatitis listeriosis rotavirus salmonella sanitize staphylococcus trichinosis The Centers for Disease Control Rubric for Food Safety and Sanitation Slide
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