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**__Food Safety: Lesson Plans__**
Unit: Food Safety and Sanitation Course: Nutrition and Wellness**
 * Lesson Plan: Storing Food Properly

This resource provides a 90 minute lesson on Proper Food Storage for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. This lesson will provide an overview on how to properly store foods from the grocery store and leftover foods. Whether you are in the food service industry or you are storing foods in your own kitchen it is imperative to know and practice using safe and sanitary use, care, and storage of food in order to prevent the contamination of foods which can cause food-borne illness. The lesson provides all class handouts and activities. The TEKS provided for this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food.

Lesson Title: Storing Food Properly written by Carrie-Anne Stanglin

__[|StanglinC_FoodsafetyUnitlesson1.doc]__

Unit: Food Safety and Sanitation Course: Nutrition and Wellness**
 * Lesson Plan: Steps to Preparing Food Safely

This resource provides a 90 minute lesson on Steps to Preparing Foods Safely for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. This lesson will focus on how to prepare foods safely to prevent food-borne illness. Whether you work in the food service or just cook in your own kitchen it is imperative to be knowledgeable of the causes for food-borne illness and how to prevent them. The lesson provides all class handouts and activities. The TEKS provided for this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (B) explain types and prevention of food-borne illness.

Lesson Title: Steps to Preparing Food Safely written by Carrie-Anne Stanglin

__[|StanglinC_FoodsafetyUnitlesson2.doc]__

Unit: Food Safety and Sanitation Course: Nutrition and Wellness**
 * Lesson Plan: Proper Hygiene and Hand Washing Techniques

This resource provides a 90 minute lesson on Proper Hygiene and Hand Washing Techniques for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. This lesson will focus on what you can do to prevent food-borne illness by following personal hygiene guidelines and hand washing procedures. In this lesson students will examine a study on routine hand washing practices. The lesson provides all class handouts and activities. The TEKS provided for this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (C) practice appropriate dress and personal hygiene in food preparation.

Lesson Title: Proper Hygiene and Hand Washing Techniques written by Carrie-Anne Stanglin

__[|StanglinC_FoodSafetyUnitLesson3.doc]__

Unit: Food Safety: From the Farm to the Table Course: Nutrition and Wellness**
 * Lesson Plan: Food Safety in the Grocery Store

This resource provides a 60 minute lesson on Food Safety in The Grocery Store for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. The students will learn about how temperature control and spoilage are connected, sell by dates, and how the delicatessen can be a source for food borne illness. The TEKS provided for this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722 by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University. The lesson can be found through Pennsylvania State University's website on food safety: __[]__

Lesson Title: Food Safety in the Grocery Store

__[|FoodSafetyattheGroceryStore.pdf]__


 * Lesson Plan: Extra Safe Lunches**
 * Unit: Food Safety:** **Food Safety in resturants and Instituitions**
 * Course: Nutrition and Wellness**

This resource provides a 60 minute lesson on Food Safety in The Grocery Store for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. The students will learn safe and sanitary practices in the school cafeteria, they will create a lunch menu for the cafeteria, and tour the cafeteria while lunch is being prepared to learn what really has to be done to prepare foods safely. The TEKS for the this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722 by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University. The lesson can be found through Pennsylvania State University's website on food safety: __[]__

Lesson Title: Extra Safe Lunches

__[|Extra Safe Lunches.pdf]__


 * Lesson Plan: Picnic Safety**
 * Unit: Food Safety at Home and Outside the Kitchen**
 * Course: Nutrition and Wellness**

This resource provides a 60 minute lesson on food safety in the grocery store for a high school level course in Nutrition and Wellness for the new TEXAS TEKS. The students will learn how to plan a picnic menu using the “Fight BAC” rules and recognize the importance of keeping food cold to minimize the growth of harmful bacteria. They will be able to pack a cooler with different types of cold packs, list a variety of cold sources for picnic coolers or baskets, and identify rules for keeping food as cold as possible while at the picnic table.The TEKS for the this lesson are:


 * TEKS: ** 130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722 by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University. The lesson can be found through Pennsylvania State University's website on food safety: []

A link has been provided below for the lesson plan.

Lesson Title:Picnic Safety




 * Lesson Plan: Food Borne-Illness**
 * Unit: Food Safety and Sanitation**
 * Course: Nutrition and Wellness**

This lesson focuses on the prevention of food borne illnesses. The students will watch a video and then discuss the definition of a food borne illness. They will talk about the four ways to prevent borne illness and work in groups to do research about a specific type of food borne illness. Students will also create a skit about a person who has that illness and they describe the symptoms so that other groups can determine what the illness is and how it was caused. There is only one Web site provided as a resource and the teacher must purchase the video to show to the students as part of the lesson. There is a glossary provided which will be helpful to both the teacher and the students. The TEKS for the this lesson are:


 * TEKS: **<span style="font-family: Times New Roman,serif;"> 130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is part of the Discovery School and was found in the Nutrition and Food Science Teacher’s Guide I have provided a link below for the lesson plan.

Lesson Title:Food Borne-Illness


 * Lesson Plan: Food Smarts and Grocery 101**
 * Course: Nutrition and Wellness**

When your students sit down to eat at a restaurant, in the cafeteria, or at home, they probably aren’t thinking much about how their food was prepared, let alone whether it’s safe to eat. Here are two lessons that can help your students learn how they to be smart in the kitchen.Student will discover what food safety is all about, identify the areas of food safety in the kitchen, demonstrate how to safely prepare food, discover the importance of selecting food, and demonstrate how to safely shop for food at the grocery store. The TEKS for both lessons are:


 * <span style="font-family: Times New Roman,serif;">TEKS: ** <span style="font-family: Times New Roman,serif;">130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is a part of Kids Health in the Classroom, KidsHealth.org/classroom. A link has been provided below for the lesson plans.

Lesson Titles are: Food Smarts and Grocery 101




 * Lesson Plan: Safety in Bag Lunches**
 * Unit: Food Safety at Home and Outside the Kitchen**
 * Course: Nutrition and Wellness**

This resource provides a 60 minute lesson on food safety in bag lunches.Students will learn about foods that are least likely to become unsafe due to contamination and they will prepare a safe and nutritious bag lunch.The students will be able to choose the safest food (from a list of foods) in a bag lunch and state why it would be the least likely to cause food poisoning, apply food safety rules when packing a lunch, prepare a safe and nutritious bag lunch, and make a poster using pictures from newspapers that shows foods that need to be kept cold in a lunch versus those that do not need to be kept cold.The TEKS for this lesson are:


 * <span style="font-family: Times New Roman,serif;">TEKS: ** <span style="font-family: Times New Roman,serif;">130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722 by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University. The lesson can be found through Pennsylvania State University's website on food safety: []

A link has been provided below for the lesson plan.

Lesson Title: Safety in Bag Lunches


 * Lesson Plan: BACTERIA? Not in my House!**
 * Unit: Food Safety at Home**
 * Course: Nutrition and Wellness**

This resource provides a 30 minute lesson on food safety at home. The students will learn basic sanitation, food safety tips in the home, and ways to avoid bacterial contamination. Students will learn to identify food safety hazards in a test kitchen, research and draw diagrams for one of the control points in the kitchen as shown numerically in the Consumer Control Point Kitchen diagram. The TEKS for this lesson are:


 * <span style="font-family: Times New Roman,serif;">TEKS: ** <span style="font-family: Times New Roman,serif;">130.245. (4) The student understands safety and sanitation. The student is expected to: (A) demonstrate safe and sanitary practices in the use, care, and storage of food. (B) explain types and prevention of food-borne illness.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722 by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University. The lesson can be found through Pennsylvania State University's website on food safety: []

A link has been provided below for the lesson plan.

Lesson Title: BACTERIA? Not in my House!