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Supermarket Smarts

In this activity, students will develop an awareness of the importance of food safety in retail food establishments. They will be challenged to design and manage their own food-safe supermarket department using the 4 Cs of Food Safety. At the end of this activity, each team will present its findings in an innovative presentation.

Grades
6 – 8
Estimated Time
Two 45-minute class periods
Updated
April 10, 2024

Background

Lesson Activities

Credits

Author

Food and Drug Association (FDA) and National Science Teaching Association (NSTA)

Acknowledgements

The Science and Our Food Supply Curriculum was brought to you by the Food and Drug Administration Center for Food Safety and Applied Nutrition and the National Science Teaching Association.

  • FDA Education Team Leader Food Safety Initiative: Marjorie L. Davidson
  • FDA Science and Our Food Supply Project Director: Louise H. Dickerson
  • FDA/NSTA Associate Executive Director and Science and Our Food Supply Program Director: Christina Gorski
  • FDA/NSTA Science and Our Food Supply Program Assistant: Jill Heywood

Standards

National Content Area Standards

  • Career & Technical Education
    • AFNR (Grades 6-8): Food Products and Processing Systems Career Pathway
      • FPP.03.01: Implement selection, evaluation and inspection techniques to ensure safe and quality food products.
      • FPP.03.02: Design and apply techniques of food processing, preservation, packaging and presentation for distribution and consumption of food products.
      • FPP.03.03: Create food distribution plans and procedures to ensure safe delivery of food products.
  • Health/Nutrition
    • Health Standard 7: Demonstrate observable health and safety practices.
      • 7.8.1: Demonstrate age and developmentally appropriate practices that promote health and prevent or reduce the risk of disease and injury.