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Food And Nutrition II
Strand 1 Standard 1
1 class periods of 90 minutes each
Basic review of food borne illness; sources, symptoms, and prevention. Internal temperatures are introduced and proper storage placement when refrigerating.
These materials are from the Weber Morgan Health Department, WebMD and Servsafe.
By going through the PowerPoint and filling in a listening guide, the teacher should have an understanding of the food borne illnesses being taught.
Students will have covered three or four food borne illnesses: salmonella, E-coli, and Botulism. This is a review of these three with additional bacteria's/viruses added.
Students will be able to list and explain various food borne illnesses, their sources, symptoms and preventions as well as identify the danger zone and define cross contamination.
Ask students to respond to these questions:
Allow the class to discuss their answers and share experiences that they have had.
Hand out the student listening guide for Food Borne Illness and start the Food Borne Illness PowerPoint. The students will need time to get the information on their listening time, so take time to go over each slide and add personal experiences along the way.
As students finish their listening guide, introduce the Concentration game.
For the special needs and resource student, the concentration game can be modified and played with the cards faced up to better assist the students. A peer could be assigned to help the student better match the food borne illness and its source, symptoms and prevention.
Weber Morgan Health Department
Servsafe.com teaching and training