Lesson 3 Foodborne Illness & Allergens – Student Activity Sheets (Non-Designed)
This is a student worksheet/lesson resource on food safety focused on foodborne pathogens and common food allergens. It includes a bell-ringer observation activity, a food pathogens chart, instruction and group research on the 8 major food allergens and FALCPA labeling requirements, and an extension lab activity (“Mixed-up Milk”) in which students make curds from milk and vinegar.
At a glance
- Learning objectives
-
- Identify 8 major food allergens.
- Materials
-
- 1 ½ cups of assigned milk
- 1 microwave-safe bowl
- 4 teaspoons white vinegar
- 1 mixing spoon
- 1 strainer
- 1 cheese cloth
- 1 airtight container
- Microwave
- Key Term
- Allergen: any substance, often a protein, that induces an allergy; common allergens include pollen, grasses, dust and some medications
- Concept
- Describe the effects foodborne allergens have on people.
- Purpose
- While more than 160 foods can cause allergic reactions (and even death) in people with food allergies, the law identifies the 8 most common allergenic foods. These foods account for 90% of food allergic reactions and are the food sources from which many other ingredients are derived.