Lesson 02 Food Safety and Defense Issues
This is Lesson 2 of Module 1 (Food Safety) in an Introduction to Food Science curriculum, focused on Food Safety and Defense Issues. Students learn to contrast food safety with food defense, distinguish intentional from unintentional threats to the food system, and identify the three types of contamination hazards (biological, chemical, physical). The lesson includes hands-on activities such as a food defense/food safety poster project and a week-long food spoilage observation experiment, supported by real-world contamination case studies.
At a glance
- Learning objectives
-
- Contrast the differences in food safety and food defense issues
- Explain intentional and unintentional threats to our food system
- Explain the three types of contamination hazards in foods
- Time required
- 2-3 days (50 minutes)
- Grade level
- High School
- Materials
-
- PPE – Gloves, Apron, Safety Glasses
- Poster board or paper
- Scissors
- Glue stick or tape
- Printer
- Computer with internet access
- Colored pencils or markers
- Plastic spoons or forks
- Fresh ground meat
- Cooked ground meat
- Fresh fruit (ripe banana, berries)
- Petri dishes-6 or plastic Ziploc bags
- Tape
- Refrigerator
- Lesson Number
- M1.L2
- Key Concept
- Food Safety vs. Food Defense
- Unit
- Module 1 – Food Safety
- Precepts
- E – Awareness: E1. Address issues important to the community; F – Continuous Improvement: F5. Acquire new knowledge; G – Physical Growth: G1. Practice healthy eating habits; J – Mental Growth: J1. Think critically
- Key Terms
- Biological Hazard, Chemical Hazard, Food Defense, Food label, Food Safety, Food Security, Intentional Contamination, Physical Hazard, Radiological Hazard, Unintentional Contamination, Pathogen
Downloads & Links
Lesson plan
Presentation
Aligned Standards
National Standards
- FPP.01.01.01.aDiscuss the history and describe and explain the components (e.g., processing, distribution, byproducts) of the food products and processing industry.
- FPP.01.01.01.bEvaluate changes and trends in the food products and processing industry.
- FPP.01.01.01.cPredict trends and implications in the food products and processing industry
- FPP.01.01.02.aIdentify and explain environmental and safety concerns about the food supply.
- 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.01.01.02.cDetermine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.