Lesson 07 Pest Control
This is Lesson 7 of Module 1 (Food Safety) in an Introduction to Food Science curriculum, focused on pest control in the food industry. It teaches students to define types of pests, identify methods of controlling animal pests, describe pathogenic microorganisms carried by pests, and evaluate microbiological testing used in food preparation. It includes a research-and-presentation group activity in which students investigate an assigned pest category.
At a glance
- Learning objectives
-
- Define types of pest
- Identify ways to controlling animal pests
- Describe pathogenic microorganisms
- Evaluate microbiological tests in food preparation
- Time required
- 2-3 days (50 minutes)
- Grade level
- High School
- Materials
-
- Ruler with centimeters
- Internet Access
- Power Point or other presentation software
- Projector for presentations
- Lesson Number
- M1.L7
- Key Concept
- Controlling Pests
- Unit
- Module 1 – Food Safety
- Precepts
- F – Continuous improvement; F2. Seek mentoring form others; F5. Acquire new knowledge; J – Mental Growth; J1. Think critically
- Key Terms
- Bacterial waste, Microbial, Microbiological, Microorganism, Parasite, Pathogenic, Pathogens, Pest, Viruses, Spores
Downloads & Links
Lesson plan
Presentation
Aligned Standards
National Standards
- FPP.02.01.01.bEvaluate the SSOP of a food products and processing company
- FPP.02.02.01.bOutline procedures to eliminate possible contamination hazards associated with food products and processing.
- FPP.02.03.03.aDescribe the effects food-borne pathogens have on food products and humans.
- FPP.02.03.03.bExplain the importance of microbiological tests in food product preparation, listing common spoilage and pathogenic microorganisms.