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...

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.

Students 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,...

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...

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 create brochures that inform their families how to prepare and store food to prevent food-borne illnesses. They research food safety facts and proper food-handling techniques on the internet.

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

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.

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 brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.

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...

Young scholars create a portfolio throughout their middle school years on wellness. Students explore their awareness of the connections between health, physical education, and family and consumer sciences with particular emphasis on the...