Science of Food Safety: Food Safety and You

Science Object

Science Objects are two hour on-line interactive inquiry-based content modules that help teachers better understand the science content they teach. This Science Object, co-developed between FDA and NSTA, is the last of four Science Objects inthe Science of Food Safety SciPack. It explores the scientist involved with the development of germ theory and pasteurization, which brought about great changes in the safe handling of food and water, and improved sanitation measures that represent some of the greatest public health contributions to date. More recently, humans have instituted laws requiring the monitoring of air, soil, and water for microorganisms that pose a threat to human health. Such agricultural and food safety regulations represent social trade-offs that ensure the population's general welfare at the price of increased cost or lowered efficiency. In addition to these large-scale societal precautions, humans rely heavily on personal measures to limit the transmission of invasive organisms into their bodies. These measures include keeping hands and skin clean, avoiding contaminated foods and liquids, cleaning and separating food items properly during preparation, cooking food at high enough temperatures for proper lengths of time, and keeping the temperature of food sufficiently low at all times when it is not being prepared or consumed.

Grades
  • Elementary
  • Middle

Community ActivitySaved in 2730 Libraries

Reviews (7)
  • on Thu Sep 08, 2016 8:26 PM

This Science Object has some fantastic graphics and interactive objects that I can complete at my own pace to help me improve my understanding of food safety concepts. This Science Object was a great refresher for me about microbes and the role they play in food safety. This unit has some great graphics and interactive objects that help facilitate learning.

Travis V
Travis V

  • on Tue Sep 06, 2016 10:05 AM

This Science Object is great to connect real world experiences to food safety. I learned a lot about the development of germ theory, that changed the handling of food and water, and about microbes and their role in food safety. This Science Object has awesome graphics and interactive objects that you can do at your own speed to help facilitate your learning.

Kaitlyn Houck
Kaitlyn Houck

  • on Sun Jan 24, 2016 5:22 PM

I am passionate about how farms treat their soils and plants before shipping out to the people. I want to teach my students that starting a community garden is easy and healthier for you.

Maxine Dibert  (Fairbanks, AK)
Maxine Dibert (Fairbanks, AK)

  • on Wed Sep 03, 2014 5:48 AM

I really enjoy Science Objects. In 1-3 hours, the Science of Food Safety: Food Safety and You Science Object will help me re-learn, refresh, or learn for the first time some critical science concepts I will have to know to obtain my Science Educator credentials. I appreciate that I can complete them at my own pace, and that, if used as park of a SciPack, I have access to a content expert to go to for help. The NSTA Learning Center Science Objects are very beneficial! Not only will they enrich my teaching, the knowledge will enrich my life.

Naomi Beverly  (Marietta, GA)
Naomi Beverly (Marietta, GA)

  • on Sun Jan 22, 2012 4:40 PM

I learned a great deal about microbes and their role in food safety. This unit has great graphics and interactive objects that help learning. I just wish I could download a power point of some of the material and pictures for my students to see.

Teresa Welch  (Langley, WA)
Teresa Welch (Langley, WA)

  • on Mon Jan 16, 2012 2:33 PM

Really great for "real-world" experiences.

Katherine Jezidija-Kendall
Katherine Jezidija-Kendall

  • on Sat Nov 27, 2010 2:04 PM

This science object primarily combines some basic bacteria/cellular information with ways to prevent food borne illness, both personally and on a public policy level. This object has interesting information, but less science review than other objects I’ve done. The biological science is presented through the lens of discussions on prevention of food borne illness, such as the reasons for various food safety techniques like canning or pickling or why one should follow the four C’s of food safety (clean, chill, cook, don’t cross-contaminate). The basic history of advances in understanding food borne illness and food safety is also presented. In terms of classroom use, there is a really good CDC “determine the cause of an illness outbreak” investigative interactive at the end of the object.

David
David


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