Students examine human health by identifying dangerous pesticides. In this agriculture lesson, students research the food production system in the United States and discuss dangers such as pesticides, chemicals and insecticides which...

The topic is fascinating, but there is not much for learners to do here. Food borne illness has always been a problem for humans to face, and here, data from the Center for Disease Control is analyzed. Learners look at the number of...

Students examine strategies and guidelines to prevent food-borne illnesses and contamination through proper handwashing, handling of foods, and food preparation. They review fact sheets on food-borne illnesses, and watch and discuss...

Students review kitchen management, safety, and sanitation rules, and practice applying safety and sanitation rules in kitchen lab by preparing chicken stir-fry over rice while maintaining safe working environment. Students then complete...

Students complete seventeen question test about food safety which includes matching vocabulary terms, short answer questions and fill in the blank questions. Test is part of the Food Safety Unit produced by the College of Agricultural...

Students study food borne illnesses and what foods are more likely to carry them.  In this investigative lesson students examine harmful bacteria. 

High schoolers get an overview of the importance of food safety and become familiar with common foodborne pathogens.

Students discuss the four essential step used for safe food handling: clean, separate, cook, and chill. They identify the bacteria that can cause food poisoning, practice how to properly wash hands before and after handling food,...