1.5 Safety First – Responsibilities for a Safe Food Supply
This middle school lesson (MS.FS.1.5, “Safety First – Responsibilities for a Safe Food Supply”) from the Food and Agricultural Literacy Curriculum teaches students about the food safety responsibilities of agriculturalists across the food supply continuum. Students learn key food safety programs—food sanitation, Good Agricultural Practices (GAP’s), Good Manufacturing Practices (GMP’s), and Hazard Analysis and Critical Control Points (HACCP)—through a team activity creating pages for a class food safety book. The lesson includes an interest approach with a hand-washing music video, group presentations, and an assessment.
At a glance
- Learning objectives
-
- As a result of this unit the student will… Recognize how food product pathways affect consumers.
- As a result of this lesson the student will… Identify food safety responsibilities in the food supply continuum.
- Time required
- Instruction time for this lesson: 45 minutes.
- Grade level
- Middle School
- Materials
-
- You Better Wash Your Hands – music video found at http://foodsafe.ucdavis.edu/html/video.html
- Computer with Internet access and sound
- Speakers
- Blank paper – two sheets per team, 4 teams
- Crayons/markers/colored pencils – enough for the class
- Timer
- Overhead projector/transparencies
- MS.FS.1.5.AS.A – Responsibility cards, one copy, cut into strips – one strip as assigned per team
- MS.FS.1.5.ASSESS.A – one per student
- MS.FS.1.5.ASSESS.B – one teacher copy per team
- MS.FS.1.5.TM.A – one per teacher
- Lesson Number
- MS.FS.1.5
- Precepts
- F. Continuous Improvement; F5. Acquire new knowledge
- Key Terms
- Food sanitation; Good Manufacturing Practices (GMP's); Good Agricultural Practices (GAP's); Hazard Analysis Critical Control Points (HACCP)
Downloads & Links
Aligned Standards
National Standards
- CS.01.01.04.b.Use appropriate and reliable resources to complete an action or project.
- CS.01.06.05.a.Describe the value of being a life-long learner and the need for continuous development.
- FPP.01.02.01.a.Explain the purposes of organizations that are part of or regulate the food products and processing industry.
- FPP.01.02.02.b.Discuss the application of industry standards in the food products and processing industry.
- FPP.02.01.01.a.Explain the importance of developing and maintaining Sanitation Standard Operating Procedures (SSOP).
- FPP.02.01.02.a.Explain the purpose of Good Manufacturing Practices (GMP).
- FPP.02.02.01.aDescribe contamination hazards (physical, chemical and biological) associated with food products and processing.
- FPP.02.02.02.bExplain the implementation of the seven principles of HACCP.
- FPP.02.03.01.b.Evaluate food product handling procedures.
- NL-ENG.K-12.12Applying Language Skills
- NL-ENG.K-12.4Communication Skills
- NS.5-8.3Life Science
- NS.5-8.6Science in Personal and Social Perspectives
- NSS-EC.5-8.10Market Institutions