Skip to content

Browse

Showing 112 of 17 results
Raw ground beef with a cold thermometer

A Chilling Investigation

  • Lesson
  • Grades 6 – 8

Students will observe the difference in bacterial count between a hamburger that’s left out at room temperature and a hamburger that’s kept refrigerated. The lab reinforces the concept that food must be properly chilled in order for it to remain safe to eat. This lab will be conducted as a teacher demonstration.

carton of milk with series of test tubes

Blue's the Clue: Souring Milk for Science (Grades 6-8)

  • Lesson
  • Grades 6 – 8

This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

carton of milk with series of test tubes

Blue's the Clue: Souring Milk for Science (Grades 9-12)

  • Lesson
  • Grades 9 – 12

This lab introduces students to the effect temperature has on reducing and controlling the growth of bacteria. Students will use conventionally pasteurized and ultra-high-temperature (UHT) milk to observe how different temperatures (hot, room temperature, cool, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.

Chain of Food (Grades 6-8)

  • Lesson
  • Grades 6 – 8

Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.

Chain of Food (Grades 9-12)

  • Lesson
  • Grades 9 – 12

Students will explore the path food takes along the Farm-to-Table Continuum. They will begin on the farm and investigate food safety issues during processing, transportation, at restaurants and supermarkets, and finally, in their own homes. Teams will identify how food can become contaminated along the continuum and develop and present strategies for preventing contamination at each step.

burgers on grill

Cooking Right: The Science of Cooking a Hamburger (Grades 6-8)

  • Lesson
  • Grades 6 – 8

The teacher will demonstrate cooking hamburgers to different temperatures. Students will analyze Petri dishes inoculated with hamburger and observe the amount of bacteria at each temperature. They will also learn that cooking hamburgers to the recommended temperature of 160° F (71° C) will kill pathogenic bacteria. Hamburger is used for this cooking lab because it’s a food that students are familiar with and may be cooking at home.

burgers on grill

Cooking Right: The Science of Cooking a Hamburger (Grades 9-12)

  • Lesson
  • Grades 9 – 12

Through a series of 4 Labs, students will explore the 4 Cs of Food Safety: clean, cook, chill, and combat cross-contamination (separate.) Hamburger is used for the labs, as it is a food that students are familiar with and may be cooking at home. Lab 4 is a review and summary of what the students have learned about the 4 Cs and encourages them to apply these principles to their everyday life.

Crossed Up!

  • Lesson
  • Grades 6 – 8

Students will discover that some items in their own kitchens may be contaminated by bacteria. They will be challenged to hypothesize about where bacteria might be found in kitchens and which items might have the most and the least bacteria. Students will develop awareness that bacteria can spread from surfaces to hands, and even to food, and will hypothesize how to control the spread of bacteria.

mexican molletes on a plate

Culinary Concepts

  • Lesson
  • Grades 6 – 8

Through project-based learning, students will develop and manufacture a unique and nutritious food product that includes ingredients that have been sourced locally and can be served in retail outlets or the school cafeteria.

washing hands

Food Safety Sleuths- Food Safety Specialist

  • Lesson
  • Grades 6 – 8

In this lesson students will learn about foodborne illness, its prevention, and the people and organizations that are involved in food safety. Students will conduct an experiment to learn how hand-washing affects the presence of bacteria on their hands.

Understanding Bacteria (Grades 9-12)

  • Lesson
  • Grades 9 – 12

This lesson introduces students to food safety, the 4 Cs of Food Safety, the Farm-to-Table Continuum, who’s responsible for keeping our food safe, and the link between food safety and other content areas. Students will also be challenged to hypothesize about where most bacteria are found and develop awareness that bacteria are everywhere and that various surfaces might have different levels of organisms.