1.8 Disaster Reactor
“Disaster Reactor” (Lesson MS.FS.1.8) is a middle school Food and Agricultural Literacy lesson that serves as a summary of the Food Science: Consumer Awareness – Field to Fork unit. Students learn how the agriculture industry and government agencies (USDA, RMA, FDA) respond to consumer food-safety concerns through risk management, investigation/traceback, and product recalls. The lesson uses a station-based presentation, a “Brain Drain” interest approach, and an “Eyewitness News” press-conference role-play to review content.
At a glance
- Learning objectives
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- 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… Determine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.
- Time required
- Instruction time for this lesson: 45 minutes.
- Grade level
- Middle School
- Materials
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- Two different produce items (apple and banana/ tomato and potato)
- Overhead projector/transparencies
- MS.FS.1.8.TM.A – one per teacher
- MS.FS.1.8.TM.B – one per teacher; cut out each image to hang around the room
- MS.FS.1.8.ASSESS.A – one per student
- Precepts
- F. Continuous Improvement; F3. Use innovative problem-solving strategies
- Key Terms
- Risk; Risk Management; Recall
- Resources
- Allen, P., Bruening, T., Hoover, T., Hunter, W., Marrison, D., & Preis, B. (1993). Food Science, Safety, and Nutrition. Madison, WI: National Council for Agricultural Education. — National FFA Organization. (2003). LifeKnowledge Precepts and Signs of Success. — United States Department of Agriculture Risk Management Agency. (2009). About RMA. Retrieved August 17, 2009, from http://www.rma.usda.gov/
Downloads & Links
Aligned Standards
National Standards
- FPP.01.01.02.aIdentify and explain environmental and safety concerns about the food supply.
- FPP.01.02.01.a.Explain the purposes of organizations that are part of or regulate the food products and processing industry.
- FPP.02.02.01.aDescribe contamination hazards (physical, chemical and biological) associated with food products and processing.
- NL-ENG.K-12.12Applying Language Skills
- NL-ENG.K-12.4Communication Skills