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Foodborne Illness Pack -The Case Files

Sold by: The Happiness Mission

$29.75$74.50 GST inclusive

Units Sold: 58

Boost student engagement and comprehension with our Foodborne Illness Pack – The Case Files, the ultimate Foodborne Illness Teacher Resource. This fun educational tool combines an interactive PowerPoint presentation and hands-on activities, making it an essential addition to any Food Technology teacher collection.

 

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Description

Boost student engagement and comprehension with our Foodborne Illness Pack – The Case Files, the ultimate Foodborne Illness Teacher Resource. This fun educational tool combines an interactive PowerPoint presentation and hands-on activities, making it an essential addition to any Food Technology or Hospitality teacher’s collection.

In this comprehensive package, students are guided through a detailed PowerPoint focusing on prevalent types of foodborne illnesses: salmonella, listeria, staphylococcal, botulism, perfringens, and e.coli. The presentation vividly outlines symptoms, causes, and effective prevention methods, offering an enriched learning experience.

Following the PowerPoint, students delve into seven gripping ‘Case Files’. These real-world scenarios can be read as a class, stimulating discussion and critical thinking. Students are then tasked with identifying the suspected foodborne illnesses in each case and justifying their answers. To facilitate this, a 2-page student worksheet is included for a well-rounded Food Technology activity.

The pack is complemented by a teacher answer guide, which offers suggested responses to ensure a seamless teaching experience. This resource is not only educational but also serves as an interactive hospitality activity that will keep students engaged and intrigued.

Pack Includes:

  • A 15-slide PowerPoint detailing foodborne illness information and presenting ‘The Case Files’
  • A 2-page student worksheet to reinforce learning and encourage critical thinking
  • A teacher answer guide featuring suggested responses for a smooth instructional flow

Designed to meet the needs of educators and students alike, Foodborne Illness Pack – The Case Files is the go-to Foodborne Illness Teacher Resource for creating an active and enlightening classroom environment.

 

 

Relevant to:

NSW Stage 6 Food Technology Syllabus

Preliminary Food Quality

P4.1     selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food

Students learn about:

Safe storage of food

  • methods of storing foods to maintain quality such as dry storage, cold storage and freezing
  • safe and hygienic work practices when handling food

Students learn to:

  • describe methods of storing foods to maintain sensory characteristics and ensure safety

 

NSW Stage 5 Food Technology Years 7-10 Syllabus 2019

FT5-2 identifies, assesses and manages the risks of injury and WHS issues associated with the handling of food

  • demonstrate safe and hygienic work practices, for example: (ACTDEK045, ACTDEP050)
    • personal hygiene
    • food safety, eg the food danger zone, cross-contamination
    • safe work practices
    • use of personal protective equipment (PPE)

 

NSW Technology Mandatory Syllabus 2017

Agriculture and Food Technologies

  • identify and apply safe and ethical work practices, for example: DT

– correct use of tools and equipment

– food safety and hygiene practices

 

NSW Hospitality Curriculum Framework Stage 6 Syllabus

SITXFSA001 Use hygienic practices for food safety

-food contamination and foodborne illness

 

Australian Curriculum- Design and Technologies Year 9-10

Knowledge and understanding

  • Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating(ACTDEK045)

 

WA Food Science and Technology ATAR Year 11 and 12 Syllabus

Outcome 4

  • understand the importance of safe, sustainable practices when developing and using food-related technologies.

 

Victorian Certificate of Education Food Studies Study Design

Unit 3: Food in Daily Life

Key skill

  • use equipment and techniques appropriately, justify and apply principles of safe and hygienic food handling practices in the prevention of food poisoning, and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals in a range of practical activities.

 

QLD Food & Nutrition 2019 v1.1 General Senior Syllabus

3.5 Topic 3: Labelling and food safety

  • explain critical control points (CCPs) relating to food safety and potential sources of contamination, including biological hazards, e.g. pathogenic microorganisms, insects, animals.

 

SA South Australian Certificate of Education

Food and HospitalityFood and Hospitality

Area of Study 4: Food and Safety

This area of study could include topics such as the following:

  • occupational health and safety
  • consumer protection and the rights of individuals
  • safe food practices.

 

Tasmanian Government Department of Education

Food and Cooking Essentials

Learning Outcome

  • work safely and hygienically when storing, preparing and handling food

 

VET UNIT SITXFSA001 Use hygienic practices for food safety

-food contamination and foodborne illness

Relevant to:

NSW Stage 6 Food Technology Syllabus

Preliminary Food Quality

P4.1     selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food

Students learn about:

Safe storage of food

  • methods of storing foods to maintain quality such as dry storage, cold storage and freezing
  • safe and hygienic work practices when handling food

Students learn to:

  • describe methods of storing foods to maintain sensory characteristics and ensure safety

 

NSW Stage 5 Food Technology Years 7-10 Syllabus 2019

FT5-2 identifies, assesses and manages the risks of injury and WHS issues associated with the handling of food

  • demonstrate safe and hygienic work practices, for example: (ACTDEK045, ACTDEP050)
    • personal hygiene
    • food safety, eg the food danger zone, cross-contamination
    • safe work practices
    • use of personal protective equipment (PPE)

 

NSW Technology Mandatory Syllabus 2017

Agriculture and Food Technologies

  • identify and apply safe and ethical work practices, for example: DT

– correct use of tools and equipment

– food safety and hygiene practices

 

NSW Hospitality Curriculum Framework Stage 6 Syllabus

SITXFSA001 Use hygienic practices for food safety

-food contamination and foodborne illness

 

Australian Curriculum- Design and Technologies Year 9-10

Knowledge and understanding

  • Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating(ACTDEK045)

 

WA Food Science and Technology ATAR Year 11 and 12 Syllabus

Outcome 4

  • understand the importance of safe, sustainable practices when developing and using food-related technologies.

 

Victorian Certificate of Education Food Studies Study Design

Unit 3: Food in Daily Life

Key skill

  • use equipment and techniques appropriately, justify and apply principles of safe and hygienic food handling practices in the prevention of food poisoning, and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals in a range of practical activities.

 

QLD Food & Nutrition 2019 v1.1 General Senior Syllabus

3.5 Topic 3: Labelling and food safety

  • explain critical control points (CCPs) relating to food safety and potential sources of contamination, including biological hazards, e.g. pathogenic microorganisms, insects, animals.

 

SA South Australian Certificate of Education

Food and HospitalityFood and Hospitality

Area of Study 4: Food and Safety

This area of study could include topics such as the following:

  • occupational health and safety
  • consumer protection and the rights of individuals
  • safe food practices.

 

Tasmanian Government Department of Education

Food and Cooking Essentials

Learning Outcome

  • work safely and hygienically when storing, preparing and handling food

 

VET UNIT SITXFSA001 Use hygienic practices for food safety

-food contamination and foodborne illness

Reviews

  1. (0)

    Sabina McIntyre (Verified user)

    auNew South Wales, Australia

  2. (0)

    Dianne James (Verified user)

    auNew South Wales, Australia

  3. (0)

    Holly W. (Verified user)

    auNew South Wales, Australia

    A great resource that can be used in both Hospitality and Food Technology contexts. I was even able to use this as an extension activity for a high achieving Stage 4 class!

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