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.

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.

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,...

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...

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 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 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 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.