Food+Safety+-+Fact+Sheets,+Puzzles,+Quizzes,+and+Tests

**Food Safety - Fact Sheets. Puzzles, Quizzes, and Tests**
This resource was retrieved from the NSF website: http://www.nsf.org/. NSF is committed to public health, safety, and protection of the environment. While focusing on food, water, indoor air, and the environment. NSF develops national standards and provides learning opportunities through its Center for Public Health Education. This activity is a perfect way to review vocabulary words on what you have learned about food safety and what you can do to prevent food borne illnesses. Use this as part of a lesson, homework, extra credit, sponge activities, etc. Just have fun!
 * Food Safety Word Search Puzzle**

The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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. (C) practice appropriate dress and personal hygiene in food preparation.

[|food_safety_word_search.pdf]

This Resource was retrieved from the NSF website: http://www.nsf.org/. NSF is committed to public health, safety, and protection of the environment. While focusing on food, water, indoor air, and the environment. NSF develops national standards and provides learning opportunities through its Center for Public Health Education.
 * How Safe is your Kitchen Test?**

This is the perfect activity to help you see if students are understanding what they are learning about Food Safety. See if your kitchen passes the food safety test! This is a fun and easy activity that students can do together with their parents to measure their food safety knowledge. This is great homework assignment. Also, have your students share their findings with their class. This makes for a great class activity. Your students will have fun and maybe change some of those old kitchen habits.

The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.

[|How Safe is your Kitchen.doc]

The Resource was retrieve from the USDA Food Safety and Inspection Service website. The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. The fact sheets include topics of: safe food handling, meat preparation, poultry preparation, egg product preparation, seasonal food safety, food borne illness and disease, food labeling and more. This resource would be great for teachers needing to supplement their lessons on food safety and a great place where student can research for projects and presentations.
 * Fact Sheets on Food Safety**

The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.

The link is provided below: [|Food Safety Fact Sheets]

This Resource was retrieved from the NSF website: http://www.nsf.org/. NSF is committed to public health, safety, and protection of the environment. While focusing on food, water, indoor air, and the environment. NSF develops national standards and provides learning opportunities through its Center for Public Health Education.
 * Keep Clean Crossword Puzzle**

This activity is a perfect way to review vocabulary words on what you have learned about food safety and what you can do to prevent food borne illnesses. Use this as part of a lesson, homework, extra credit, sponge activities, etc. Just have fun!

The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.




 * Don't Cross Contaminate Puzzle**

This Resource was retrieved from the NSF website: http://www.nsf.org/. NSF is committed to public health, safety, and protection of the environment. While focusing on food, water, indoor air, and the environment. NSF develops national standards and provides learning opportunities through its Center for Public Health Education.

This activity is a perfect way to review vocabulary words on what you have learned about food safety and what you can do to prevent food borne illnesses. Use this as part of a lesson, homework, extra credit, sponge activities, etc. Just have fun!

The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.




 * Fact Sheet on Food-Borne Illness**

This Resource was retrieved from the TeacherVision® website http://www.teachervision.fen.com/ .This site is dedicated to helping teachers save time. You can find over 20,000 pages of classroom-ready lesson plans, printables, and resources. This fact sheet gives information on how bacteria gets into food, the DANGER ZONE, and the nine most prominent bacteria.This resource would be great for teachers needing to supplement their lessons on food safety and great for student research needed for projects and presentations. The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.



**CLEAN Fact Sheet**

This resource is provided by the website: Partnership for Food Safety Education. The Partnership is a non-profit educational organization that relies on charitable contributions to do its work. The Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. This fact sheet is on washing hands and surfaces often. This resource would be great for a supplement to a lesson on food safety and hygiene as well as useful for student research for projects and presentations.The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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. (C) practice appropriate dress and personal hygiene in food preparation.




 * Fact Sheet** **on Cross Contamination**

This resource is provided by the website: Partnership for Food Safety Education. The Partnership is a non-profit educational organization that relies on charitable contributions to do its work. The Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. This fact sheet is on "separate and do not cross contaminate." This resource would be great for a supplement to a lesson on food safety as useful for student research for projects and presentations.The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.




 * Fact Sheet on Cooking Safely**

This resource is provided by the website: Partnership for Food Safety Education. The Partnership is a non-profit educational organization that relies on charitable contributions to do its work. The Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. This fact sheet is on the proper ways to cook food to their proper temperatures safely with use of a thermometer. This resource would be great for a supplement to a lesson on food safety as well as useful for student research for projects and presentations.The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.




 * Fact Sheet on Keeping Foods Cold**

This resource is provided by the website: Partnership for Food Safety Education. The Partnership is a non-profit educational organization that relies on charitable contributions to do its work. The Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce food borne illness. This fact sheet is on promptly and properly refrigerating foods as well as what you should keep your refrigerator and freezer temperatures set on. This resource would be great for a supplement to a lesson on food safety as well as useful for student research for projects and presentations.The TEKS provided for this activity are for the Nutrition and Wellness course from the new TEXAS TEKS:

**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.