Making It Safe

In this unit, students explore the cause of food borne illness and the symptoms associated with it. Students will discuss ways to prevent food borne illness through proper food handling techniques. Many students are preparing to live independently after high school graduation. It is very important for them to develop safe food handling techniques in order to avoid food borne illness.

Grade Level of Students: 7th - 12th

Objectives:

· Students will be able to describe the possible effects of food borne illness.

· Students will be able to describe the possible effects of food borne illness.

· Students will be able to identify the cause of food borne illness.

· Students will be able to list the things that bacteria need for growth.

· Students will create a list of rules for handling food safely in the food lab.

Nutrition Principles Taught:

· Food borne illness is caused by bacteria which is invisible to the naked eye.

· Keeping yourself and your kitchen clean are important for preventing food borne illness.

· Keeping food at the proper temperature is important for preventing food borne illness.

Materials needed: Soap, Pepper, Gelatin, Rice

Activities:

1. Use grains of rice to illustrate how rapidly bacteria multiply. One bacteria can divide into 33,000 in just five hours. There are approximately 350 grains of instant rice in one tablespoon. There are approximately 33,000 grains of rice in six cups.

2. Demonstrate the presence of bacteria that students can not see with the naked eye. Prepare clear gelatin molds before coming to class. Have students rub the top of each gelatin mold with one of the following: dirty hands, unwashed raw potato, a piece of hair, wet cotton swab that has been wiped across a student desk. Allow samples to sit in warm area and have students check for changes daily.

3. Discuss the importance of cleanliness while preparing food. To show students how germs are affected by soap, fill a bowl with warm water. Shake pepper onto the water. Dip a bar of soap into the bowl and watch how the pepper goes to the sides of the bowl. Talk about germs and how they are affected by soap.

4. Help students develop a list of rules for handling foods safely that can be posted in the foods lab.