Teaching Science with Food Safety
This Web Seminar took place on April 27, 2010 from 6:30 p.m. to 8:00 p.m. Eastern Time. Presenting was Alan Tart of the U.S. Food and Drug Administration. In this Seminar, Mr. Tart talked about what the FDA’s Food Code is and how it is developed and the application to the science classroom.
The PowerPoint, related resources from the NSTA Learning Center, and web links from
the presentation are now contained in the above resource collection. Clicking on
the collection link will place it in your Learning Center, My Library, neatly organized
under the My Resource Collections tab.
This is the second of two Web Seminars scheduled as a follow-up to the Teaching
Science with Food Symposia that took place at the NSTA National Conference
on Science Education in Philadelphia, PA. In this program, Alan Tart talked about
specifics of the FDA Food Code with respect to handling food, treating food properly
with regard to temperature control, and what characteristics can make a food a potential
hazard. The participants were asked to think about the application of the information
to the classroom and to one’s personal life. Mr. Tart offered a variety of classroom
resources that are free from FDA and can be used to educate students in a number
of national science standards while addressing an issue of growing importance, food
Twenty-seven (27) participants were present at the live Web Seminar in addition
to the presenter and NSTA staff. Participating educators represented the states
of Colorado, District of Columbia, Florida, Illinois, Indiana, Massachusetts, Minnesota,
Missouri, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Texas, Washington
and Wisconsin. In addition, one participant joined the presentation from a country
outside of the Unites States: Turkey.
Seminar participants received one of the NSTA SciGuides. A certificate of attendance was deposited into participants My PD Record and Certificates area in the NSTA Learning Center for completing the evaluation form at the end of the program.
Here are some comments provided by the participants at the end of the Web Seminar:
- “I can tie in the bactericidal properties of some of the chemicals mentioned.”
- “Great material presented. will use in life science-in bacteria, virus and disease
- “It was very informative. The information is great for students to learn about
because it is relevant to their lives and the food they eat.”
- “I teach Culinary Arts and Nutrition so we study and perform food safety practices
Thanks to the participants and the presenter for the learning opportunity, the interactions,
and a job well done!
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Underwritten in part by FDA