What is food borne illness? How does food become hazardous? Your class members will learn about common symptoms of foodborne illness, as well as the chemical, physical, and biological hazards that can work to make food unsafe.

For this food borne illness worksheet, students are given a scenario about guests aboard a cruise ship that get violently ill after a buffet dinner. Students answer 6 questions about the situation, the problem and a possible solution to...

Did youknow that chicken causes the greatest risk of food-borne illness. The fourth unit in a six-part series addresses food safety. Scholars research common scenarios of food causing illness through the National Institute for Health....

Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent...

Students explore the rules to food safety and how to keep foods from growing bacteria. In this food illness lesson plan students view a demonstration about bacteria complete a food safety test online.

The topic is fascinating, but there is not much for learners to do here. Food borne illness has always been a problem for humans to face, and here, data from the Center for Disease Control is analyzed. Learners look at the number of...

Students read a series of statements made by students about the hazards and benefits of various foods. They distinguish the "facts: from "opinions" in the dialogue, summarize the facts in a short paragraph, and write an essay...

Students use a Department of Health Inspection Form to evaluate a kitchen/food prepartion facility as individuals or teams. They research prevention of food born illness during food storage and food preparation including Hazard Analysis...

Students recognize that safe food preparation is important to good health.  In this food safety lesson, students participate in an activity students separate, clean, chill, and cook food safely. Students use Glo Germ to find where...

Learners discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test,...

Fifth graders examine virus transmission. In this health and nutrition lesson, 5th graders explore hand washing and food handling techniques that prevent food borne illnesses. Students name viruses and the diseases caused by them

Ninth graders identify and explain the appropriate use and care of basic kitchen equipment. They assess their skill level to determine to what extent to cover the basics in kitchen equipment, microwave cooking, abbreviations,...

In this nutrition worksheet set, students complete a dinner detective nutrient fill in the blank, a food safety true or false page, and plan a picnic with food safety rules in mind. They investigate careers that involve food safety.

Seventh graders engage in a instructional activity that investigates the sources of Food Borne Illness. The practices of prevention are covered in the instructional activity. Various foods are looked at for the nutritional value and...

Students apply Glo-Germ to their hands to see the amount of germs on their skin. As a class, they watch a demonstration on how to properly watch their hands to prevent the spread of disease. To end the instructional activity, they are...

Students identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...

Students identify common kitchen contaminants that can cause food borne illness. They choose the proper equipment and use the appropriate methods to thoroughly clean the kitchen. Students discuss why it is important to maintain a clean...

It's disturbing to think that one third of children born after the year 2000 will suffer from diabetes and perhaps be the first generation to live shorter lives than their parents! Too many youngsters are not eating properly and are not...

Students identify the benefits of eating a nutritious breakfast. In this nutrition lesson, students read food labels to identify foods that are low in sugar. Students create a healthy breakfast by using eggs and low-fat cheese.

Students complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.

There are many, many reasons why people do not maintain an energy balance. Talk to your young learners about balance, what gets in the way of eating healthy, and things that get in the way of doing physical activity. Some obstacles may...

This site from MayoClinic.com provides great information on food-borne illness. The article is somewhat brief, but provides an excellent overview on the subject.

Thorough overview of food poisoning. Includes information on symptoms, prevention, treatment, and much more.