2.2 How to Avoid the Danger Zone
This is a middle school food science lesson titled “How to Avoid the Danger Zone” (Lesson MS.FS.2.2) from the Middle School Food and Agricultural Literacy Curriculum. Students learn safe food handling and cooking procedures using the “FAT TOM” framework (Food, Acidity, Time, Temperature, Oxygen, Moisture) to understand the conditions in which pathogens and food-borne illness thrive. The lesson includes an interest approach demonstration, student-led teaching with guided notes, a Crayon e-Moment review, and an assessment.
At a glance
- Learning objectives
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- As a result of this unit the student will examine processes involved in food science.
- As a result of this lesson the student will list and describe safe food handling and cooking procedures.
- Time required
- 45 minutes
- Grade level
- Middle School
- Materials
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- Overhead projector/transparencies
- Bread
- Peanut butter
- Jelly
- Butter knife
- Cutting board
- Markers, crayons, or colored pencils – one red, green, and yellow for each student; prepare kits ahead of time using small baggies or containers
- MS.FS.2.2.AS.A – one per student
- MS.FS.2.2.TM.A – one per teacher
- MS.FS.2.2.AS.B.Answer key – one per teacher
- MS.FS.2.2.AS.C – one copy cut into cards
- MS.FS.2.2.ASSESS.A – one per student
- Lesson Number
- MS.FS.2.2
- Precepts
- G. Physical Growth; G1. Practice healthy eating habits
- Key Terms
- Food-borne illness, FAT TOM, Aerobic, Anaerobic, pH
- Resources
- Iowa State University Extension. (2007). Food Safety Project. Retrieved August 25, 2009, from http://www.extension.iastate.edu/foodsafety/Lesson/L4/L4p1.html — National FFA Organization. (2003). LifeKnowledge Precepts and Signs of Success. — Seperich, G. J. (2004). Food Science and Safety. Upper Saddle River, NJ: Prentice Hall Interstate.
Downloads & Links
Aligned Standards
National Standards
- FPP.01.01.02.bDiscuss the issues of safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, microorganisms, contamination, irradiation).
- FPP.02.02.01.aDescribe contamination hazards (physical, chemical and biological) associated with food products and processing.
- FPP.02.03.01.a.Explain techniques and procedures for the safe handling of food products.
- FPP.02.03.03.aDescribe the effects food-borne pathogens have on food products and humans.
- FPP.03.01.02.aExplain the application of chemistry and physics to food science.
- FPP.04.03.06.a.Identify and explain storage conditions to preserve product quality.
- NL-ENG.K-12.5Communication Strategies – Students employ a wide range of strategies as they write and use different writing process elements appropriately to communicate with different audiences for a variety of purposes.
- NS.5-8.2Physical Science