Preparing Foods Safely

HPE Lesson Plans - Health - KHE, 1HE, 2HE, 3HE, 4HE, 5HE

Safety | Mental, Social & Emotional Health | Substance Abuse & Disease Prevention | Growing Up Healthy

4TH GRADE VIRTUAL HEALTH

L23: You Are Growing Cell by Cell| L24: Your Brain & Nervous System: The Control Center for Growth | L25: Your Skin & Its Care | L26: Your Teeth & Their Care | L27: Your Vision & Hearing | L28: Your Posture| L29: Your Physical Fitness | L30: Nutrients & Your Digestive System | L31: Food and the Nutrients It Contains | L32: Using MyPlate | EXTRA: Understanding a Food Label | EXTRA: Preparing Food Safely

Growing Up Healthy

Preparing Food Safely

See below for the following:

Standard(s), Essential Question(s), Big Idea(s)

LEARNING TARGET / SUCCESS CRITERIA

I will describe or demonstrate ways to handle and prepare foods safely.

I will explain how a person can tell if a food is spoiled.

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PRE-INSTRUCTIONAL ACTIVITY

Vocabulary

food poisoning - an illness caused by eating food that contains germs

OPENING (Engage)

Main Idea

You must handle food properly in order to avoid illness.

Why Learn This?

You can use what you learn to help you handle and prepare food safely.

WORK PERIOD (Explore/Explain/Extend/Elaborate)

READ: Preparing Food Safely

Ari and his dad prepare dinner. Ari puts the dog outside. They both wash their hands. Dad thaws meat in the microwave. Ari checks vegetables for spoilage. He looks for fuzz or mold or soft spots. They both want their food to be safe to eat.

How can you be sure the foods you prepare are safe to eat?

Foods don't have to be spoiled to be dangerous. Germs can come from many places. Some fresh foods, including eggs, raw meat, and raw poultry, carry germs. Even when you are healthy, your body carries germs that can get onto food.

Food poisoning (FOOD POYZ-ning) is an illness caused by eating food that contains germs. To avoid food poisoning, you need to take precautions. Here are some tips to make sure the foods you prepare will be safe to eat.

• Wash your hands with soap and water before handling food.

• Wash all work surfaces and utensils with hot water and soap, especially after working with eggs, meat, or chicken.

• Cook eggs until the yolks are hard.

• Cook meat and chicken until no red or pink shows.

• Use a wood or plastic cutting board when cutting raw meat or chicken.

• Never eat raw foods made with raw or under-cooked meat, chicken, or eggs. This includes cookie dough and frosting made with uncooked egg whites.

• Don't handle food when you are ill.

• Always wash a cutting board used to cut raw meat or raw chicken with soap and hot water before using it for other foods.

• Thaw food in the refrigerator or micro-wave, not on the kitchen counter.

• Keep pets away from food, cooking surfaces, and equipment.

How can you tell if a food has spoiled?

Did you ever smell sour milk? Have you ever seen fuzz or mold growing on breads, fruit, or cottage cheese? Sometimes it's easy to tell a food has spoiled. The food looks or smells bad. Breads, fruits, and vegetables may be covered with white or gray fuzz. Meat or milk may smell strange. It's always best to play it safe. If you think there's a problem, throw out the food.

You can help prevent food spoilage. When returning from shopping, put fresh foods in the refrigerator right away. After eating, wrap leftovers and store them in the refrigerator. Freeze bread and meat to keep them longer. Throw out bent cans or cracked eggs. The dents or cracks may let germs get into the food.

Who else helps make sure the food you eat is safe?

You are not alone when you try to keep food safe. On farms, boats, and in processing plants, workers and food inspectors check the safety of food.

Food inspectors test foods as they are grown, caught, processed, and stored. They test foods during shipping. They check foods in stores, hospitals, and restaurants. Every kind of food is checked-meat, poultry, fish, fresh fruits and vegetables, eggs, dairy products, and grains.

Food inspectors stop shipments of foods that are unsafe. They find the causes of large outbreaks of food poisoning. Food inspectors want you to enjoy your food and feel safe, too.

CAREER - Fish Inspector

What They Do

Some fish inspectors work for the government. Some work for private companies such as fish processing plants. They also work in warehouses and public storage freezers. They inspect the color, texture, smell, and taste of fish.

They make sure fish processing and storage areas are clean.

Education and Training 

Fish inspectors usually have a high school diploma. They learn on the job or are trained in schools. Many fish inspectors have a college degree in chemistry or microbiology. To work for the federal government, they must pass a special test.

REMEMBER...You must handle food properly in order to avoid illness. You can use what you learn to help you handle and prepare food safely.

CLOSING (Evaluate)

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Standard(s)

HE4.1a - recognize the relationship between healthy behavior and disease prevention

HE4.3a - identify the characteristics of valid health information, products, and services

HE4.3b - list resources from home, school, and community that provide valid health information

HE4.5b - describe the possible consequences of an unhealthy decision and healthy alternatives when making a health-related decision

Essential Question(s)

1. How can you be sure the foods you prepare are safe to eat?

2. How can you tell if a food has spoiled?

3. Who else helps make sure food you eat is safe?

Big Idea(s)

1. Food poisoning (FOOD POYZ-ning) is an illness caused by eating food that contains germs. To avoid food poisoning, you need to take precautions. Here are some tips to make sure the foods you prepare will be safe to eat.

• Wash your hands with soap and water before handling food.

• Wash all work surfaces and utensils with hot water and soap, especially after working with eggs, meat, or chicken.

• Cook eggs until the yolks are hard.

• Cook meat and chicken until no red or pink shows.

• Use a wood or plastic cutting board when cutting raw meat or chicken.

• Never eat raw foods made with raw or under-cooked meat, chicken, or eggs. This includes cookie dough and frosting made with uncooked egg whites.

• Don't handle food when you are ill.

• Always wash a cutting board used to cut raw meat or raw chicken with soap and hot water before using it for other foods.

• Thaw food in the refrigerator or micro-wave, not on the kitchen counter.

• Keep pets away from food, cooking surfaces, and equipment.

2. Did you ever smell sour milk? Have you ever seen fuzz or mold growing on breads, fruit, or cottage cheese? Sometimes it's easy to tell a food has spoiled. The food looks or smells bad. Breads, fruits, and vegetables may be covered with white or gray fuzz. Meat or milk may smell strange. It's always best to play it safe. If you think there's a problem, throw out the food. You can help prevent food spoilage. When returning from shopping, put fresh foods in the refrigerator right away. After eating, wrap leftovers and store them in the refrigerator. Freeze bread and meat to keep them longer. Throw out bent cans or cracked eggs. The dents or cracks may let germs get into the food.

3. You are not alone when you try to keep food safe. On farms, boats, and in processing plants, workers and food inspectors check the safety of food. Food inspectors test foods as they are grown, caught, processed, and stored. They test foods during shipping. They check foods in stores, hospitals, and restaurants. Every kind of food is checked-meat, poultry, fish, fresh fruits and vegetables, eggs, dairy products, and grains. Food inspectors stop shipments of foods that are unsafe. They find the causes of large outbreaks of food poisoning. Food inspectors want you to enjoy your food and feel safe, too.

RESOURCES / INSTRUCTIONAL MATERIALS

• see below

DCSD Board-Approved Instruction Materials

• Your Health: Teacher's Edition - Grade 4. Harcourt Brace & Company. 1999.

Technology

• Google Sites - HPE website

• Chromebook

• large video screens for whole-class viewing

• sound system for sharing of audio

• BrainPOP - Body Systems

  • BrainPOP - Circulatory System

  • BrainPOP - Digestive System

  • BrainPOP - Endocrine System

  • BrainPOP - Nervous System

  • BrainPOP - Respiratory System

  • BrainPOP - Urinary System

• Senses

  • BrainPOP - Balance

  • BrainPOP - Eyes

  • BrainPOP - Hearing

  • BrainPOP - Smell

  • BrainPOP - Taste

  • BrainPOP - Touch

• BrainPOP - Body Weight

• BrainPOP - Broken Bones

• BrainPOP - Carbohydrates

• BrainPOP - Eating Disorders

• BrainPOP - Fats

• WBrainPOP - Fitness | At-Home Fitness

• BrainPOP - Growth

• BrainPOP - Heart

• BrainPOP - Metabolism

• BrainPOP - Muscles | Steroids

• BrainPOP - Nutrition

• BrainPOP - Obesity

• BrainPOP - Personal Hygiene | How Soap Works

• BrainPOP - Salt

• BrainPOP - Skeleton | Joints | Scoliosis