For this food borne illness worksheet, young scholars 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...

Learners identify sources of Food Borne illness and their prevention. They formulate hypotheses based on collected information. Pupils become aware of Nutrintional value of food. Students collected data are synthesized to formulate...

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...

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

Young scholars examine how food safety affects sustainable animal production and marketing.  In this agriculture lesson students complete several activities including one on groceries and the rules of animal products.