FACS Food Safety and Sanitation Practice
Created by Amanda Martin
University of Phoenix

ID #: 12096

Subject Area: Other
Grade Level: 7

Lesson Summary
This lesson is a lab experience to review what has been taught about hand washing, sanitation procedures, cross contamination, handling food and equipment, sanitizing work areas and properly preparing of food.


Learning Objectives and Computer Functions
This lesson plan uses 6 objectives.

Objective 1: Identify sanitation rules and guidelines.
Uses The Internet to find an article about food safety.

Uses Word Processing to describe why food safety is so important.

Objective 2: Practice safety and sanitation procedures in the preparation of food.
Uses Non-Computer Tool to practice hand-washing and cutting procedures.

Uses Searh Engines to locate temperatures at which foods should be kept.

Objective 3: The students should apply the safety and sanitation rules and guidelines in preparing a taco salad by maintaining a safe working environment.
Uses Non-Computer Tool to prepare food by using proper food safety methods.

Objective 4: Identify sanitation rules and guidelines.
Objective 5: Practice safety and sanitation procedures in the preparation of food.
Objective 6: The students should apply the safety and sanitation rules and guidelines in preparing a taco salad by maintaining a safe working environment.

Problem
Problem Nature
People who prepare food need to practice safety and sanitation procedures to ensure the health of themselves and others.

Problem Data
given

Notes on Using Data
The data is in formats students can use. Students can add to data as necessary. Students will save data on Flash Drive.

Problem Statement
It is necessary for people who prepare food to practice safety and sanitation procedures to ensure the health of themselves and others.


Data Manipulation
Instructions
The learner used computers at intermediate level

Integration Strategies
Students will take the information learned and use the knowledge to locate an article on food safety.

Organization Strategies
Students will need to explain why food safety practices are necessary to ensure the health of themselves and others.

Elaboration Strategies
Students will need to actually prepare a recipe modeling their knowledge of food safety and sanitation practices.


Results Presentation
Students need to include: Importance of proper hand-washing; How to properly cut certain foods; How to be sure their preparation area is properly sanitized; Important temperatures to remember.

Students will work in groups to demonstrate the proper ways to handle food and prepare a recipe.


Activities
Activities Before Using the Computer
Read the testbook chapter on Food Safety and Sanitation for a review. Answer assigned review questions related to material content.

Strategies to develop students' attitudes towards the problem, motivation, and overall mindfulness:
Show a brief (10 minute) clip from an Oprah episode on bacteria and food borne illnesses. Have a brief class discussion on what they felt while watching the clip.

 

Activities While Using the Computer
Students will work at the computer indiv

Group Information:

 

Activities After Using the Computer
Students will write five review questions and answers to be used for a review activity for the following class while their group members finish at the computers. Teacher will have the ingredients measured and proportioned for each unit to gather from the supply table. Hand out Lab Sheet. Read and go over the directions together in class. Read and explain the recipe and grading. Give the students ample time to prepare, eat, evaluate and clean up before leaving.

Supporting Activities
Students can look through restaurant inspections in the local paper. Students can list which restaurants failed their safety inspections and why they failed.


Assessment
Students will be assessed by means of:

Included in the assessment:
Individual written reports about importance of proper food safety and sanitation, and performance as a group in the lab situation.




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