Food Safety Lessons for Middle School
Students
These
lessons
were designed to complement the Newspapers in Education (NIE) Supplement
called Food Safety: From Farm to Table.
The supplement is available as a PDF on this website in two alternative
formats for your use. The centerpiece of the supplement is also
here as a single PDF for your use.
Supplement
| Supplement2 | Supplement
(centerpiece)
The lessons are suitable for middle school students enrolled in family
consumer science classes. Some lessons might be suitable for older students
but the teacher is the best judge of what will suit their students.
The 19 lessons are arranged in groups that mirror the sections in the
NIE supplement as follows
Introduction
– Background in microbiology
• Lesson one – Microbes
and our food
• Lesson two – Helpful
microorganisms
• Lesson three – Multiplying
microbes
• Lesson four – Food
safety teamwork
Food
safety on the farm
• Lesson five – Keeping
milk fresh
• Lesson six – Eggstra
safe eggs
• Lesson seven – Is
it hogwash, or not?
• Lesson eight – A variety
of very safe veggies
Food
safety in food processing and manufacturing
• Lesson nine – The
pizza puzzle
• Lesson ten – Manufacture
of cheese
• Lesson eleven – Manufacture
of ground beef
• Lesson twelve – Convenience
foods and the role of preservatives
Food
safety in the grocery store
• Lesson thirteen –
Food safety in the grocery store
Food
safety in restaurants and institutions
• Lesson fourteen –
The food safety team at restaurants
• Lesson fifteen –
Extra safe lunches
Food
safety in the home
• Lesson sixteen –
Safe food storage
• Lesson seventeen –
Bacteria? Not in my house
• Lesson eighteen –
Bag lunch
• Lesson nineteen –
Picnic safety
• Feedback
Sheet - Tell us what you thought of the lessons
Each lesson contains
--
• PA Proposed Academic Standards for Family & Consumer Sciences
(PA PAS FCS) met by this lesson
• National Education Standards (NES) met by this lesson
• Lesson summary
• Lesson plan – broken out by class periods
• Overheads, worksheets, handouts and teacher information sheets
• Lesson quiz and quiz key
In addition, we have provided
an exam for each unit if you wish to present an entire unit to your
students.
• Unit:
Introduction - Examination 1
• Unit: Farm - Examination
2
• Unit: Processing &
Manufacturing - Examination 3
• Unit: Grocery, Restaurant
& Institutional - Examination 4
• Unit: Home - Examination
5
Sponsored
By:
Penn State Cooperative Extension
Pennsylvania Newspaper Publishers' Association
Newspaper In Education Committee
U.S. Department of Agriculture: Cooperative State
Research, Education and Extension Service, Food Safety
and Quality National Initiative
The Pennsylvania Food Industry Council