Topic: Food Safety Class: Lincoln High School Date: 03/28/18

Foods Class
Standards:
(Nutrition & Foods) 3.01 Demonstrate safety procedures and sanitation techniques
Content Objectives: Language Objectives:
1. Students will construct FAT TOM
visual study aid
2. Students will apply food safety
principles to FAT TOM factors of
bacteria growth.
Key Vocabulary: Materials (supplementary and adapted):
Botulism - Bring tape
Cross contamination - Sticky notes
PHF: potentially hazardous food - Flash drive with PowerPoint

Higher-Order Questions: “How do the principles of food safety lessen the chance of
bacteria growth on food? (see museum assessment)
Time: Introduction: Desks will be arranged in groups of 3. Teacher will ask students
1:15- to share their best snow-day story with neighbor. Teacher will ask a few
1:23 students to share.

(Building Background) Teacher will ask students to pull out their notebooks.
Students will write down the conditions needed for a snow day (winter, cold
temp, snow, wind, have to be a student). One person from each group will share
their list. Teacher will show PowerPoint slides of snowstorm. Teacher will
explain that a snow day occurs when specific conditions are met. Teacher will
explain that bacteria favor certain conditions to grow on food.

1:23- Transition: “Today we are going to talk about 6 conditions that increase the
1:45 likelihood of bacteria growing on food. These conditions are PHF, acidity,
temperature, time, oxygen, and moisture.”

(assessment CO#1) Foldable: Teacher will show example of foldable. All students
will receive a piece of white paper. Scissors and markers will be placed on
tables. Teacher will go through each condition while students draw/write on
foldable.
- (differentiation: students may write or draw pictures according to ability and
learning style)

Food:
- Bacteria need nutrients to grow and multiply rapidly,
- Especially in protein, like meat, poultry, eggs, milk, and fish, and
carbohydrate rich foods, like cooked rice, beans, and potatoes.
- These foods are considered potentially hazardous foods because they
support the growth of harmful bacteria that cause food-borne illness.
 - vocab: PHF: potentially hazardous foods

Acidity:
- Bacteria grow best in foods that have a neutral or slightly acidic pH. pH is
the degree of acidity or alkalinity of a substance that is measured on a
scale of 0 to 14.0
- Most microorganisms like a pH between 6.6 and 7.5.
- tomatoes

Temperature:
- Microorganisms like a warm temperature to grow.
- Bacteria rapidly multiply between 40 to 140° F.
- This is known as the DANGER ZONE.
- Freezing and refrigerating will stop or slow growth, but it will not kill
bacteria.
- Warmer temperatures than 140° stop the growth of most
microorganisms.

Time:
- Time is another factor in the development of bacterial growth.
- With favorable conditions, bacteria can double every 20 minutes.
- Risky foods left at room temperature for 2 hours or more (or one hour if
the temperature is 90° F or above) are unsafe to eat and should be
discarded.

Oxygen:
- Some bacteria need oxygen (aerobic) to grow,
- while other bacteria can grow without oxygen (anaerobic).
- Canned foods do not have oxygen available for aerobic microorganisms
to grow. Some microorganisms can grow in anaerobic conditions, such as
botulism.
- YouTube video: What is Botulism? | How to Make Everything (end at
2:47)
- Pay special attention to the processing times for low-acid foods (pH
>4.6), which include all vegetables, some tomatoes, figs, all meats, fish,
and seafood. Discard all swollen, gassy, or spoiled canned foods safely.
- That's why we wrap our food in plastic and seal containers tight. No air,
no bacteria!

Moisture:
- Most microorganisms need moisture to grow.
- We can control bacterial growth by controlling water available.
- Dry foods like crackers or cereal are safe to store at room temperature
because they don’t have moisture to encourage bacterial growth.
- Lettuce, celery, cucumber, meat, cantaloupe,
1:43- Transition
1:57 Teacher will ask the question: What conditions influence whether it is a snow
day or not?
- snow plow
- salt the roads
- warm clothes
Just as there are conditions that influence whether there is a snow day or not,
there are conditions that influence whether bacteria can grow on food.

Jigsaw: Students will be in 6 groups of 3 (number off 1, 2, 3). Each group will get
a handout of 3 slips of paper. Each member will get one paper (they are labeled
1,2,3). All of the 1s will then get together, all the 2s will get together and all the
3s will get together. They will have 4 minutes to read their paper and discuss it
with their group. They will then return to their original group of 3 and each take
2 minutes to share their factors.
6 factors to keeping food safe to eliminate food-borne illness?
1. Check
2. Clean
3. Cook
4. Separate
5. Chill
6. Throw away

1:57- Transition
2:07 (assessment CO#2) Museum: Students will remain in their group of 3. Around
the room FAT TOM principles will be put on the walls. Students will have 1 ½
minute at each station to discuss how the 6 factors of food safety eliminate
chance of bacteria growth.

2:07- Teacher will show pictures of working as a produce worker and how food safety
2:15 principles were applied.

Student Activities (Check all that apply for activities throughout lesson):
Scaffolding: _X_Modeling _X_Guided __Independent
Grouping: _X_Whole Class _X_Small Group __Partners __Independent
Processes: _X_Reading _X_Writing _X_Listening __Independent
Strategies: _X_Hands-on _X_Meaningful _X_Links to Objectives

Review and Assessment (Check all that apply):

Individual__ Group_X_ Written_X_ Oral_X_