Preparing Foods Safely
HEALTH EDUCATION - Lesson 12 - EXTRA
Growing Up Healthy (4)
HPE Lesson Plans - Health - KHE, 1HE, 2HE, 3HE, 4HE, 5HE
Safety | Mental, Social & Emotional Health | Substance Abuse & Disease Prevention | Growing Up Healthy
L1: You Are Growing Cell by Cell| L2: Your Brain & Nervous System: The Control Center for Growth | L3: Your Skin & Its Care | L4: Your Teeth & Their Care | L5: Your Vision & Hearing | L6: Your Posture| L7: Your Physical Fitness | L8: Nutrients & Your Digestive System | L9: Food and the Nutrients It Contains | L10: 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 TrainingÂ
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)
Complete Lesson Checkup
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Watch BrainPOP - Body Systems
Watch BrainPOP - Circulatory System
Watch BrainPOP - Digestive System
Watch BrainPOP - Endocrine System
Watch BrainPOP - Nervous System
Watch BrainPOP - Respiratory System
Watch BrainPOP - Urinary System
Senses
Watch BrainPOP - Body Weight
Watch BrainPOP - Broken Bones
Watch BrainPOP - Carbohydrates
Watch BrainPOP - Eating Disorders
Watch BrainPOP - Fats
Watch BrainPOP - Fitness | At-Home Fitness
Watch BrainPOP - Growth
Watch BrainPOP - Heart
Watch BrainPOP - Metabolism
Watch BrainPOP - Nutrition
Watch BrainPOP - Obesity
Watch BrainPOP - Personal Hygiene | How Soap Works
Watch BrainPOP - Salt
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)
How can you be sure the foods you prepare are safe to eat?
How can you tell if a food has spoiled?
Who else helps make sure food you eat is safe?
Big Idea(s)
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.
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.
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
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 - Body Weight
BrainPOP - Broken Bones
BrainPOP - Carbohydrates
BrainPOP - Eating Disorders
BrainPOP - Fats
WBrainPOP - Fitness | At-Home Fitness
BrainPOP - Growth
BrainPOP - Heart
BrainPOP - Metabolism
BrainPOP - Nutrition
BrainPOP - Obesity
BrainPOP - Personal Hygiene | How Soap Works
BrainPOP - Salt