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Take your class through the PowerPoint of foodborne illness, then students work on solving 7 foodborne illness cases!
Foodborne Illness – The Case Files is designed to engage students and help them understand six types of foodborne illness. They will learn symptoms, causes and methods of prevention for salmonella, listeria, staphylococcal, botulism, perfringens and e.coli.
There are 7 ‘Case Files’ that follow on in the PowerPoint. You can read through these scenarios as a class. Students then identify the likely foodborne illnesses and justify why they believe this is the case and complete the worksheet included.
Pack includes:
15 slide PowerPoint with information and ‘The Case Files’
2-page student worksheet
Teacher answer guide for suggested responses
Copyright information:
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Relevant to:
NSW Stage 6 Food Technology Syllabus
Preliminary Food Quality
P4.1Â Â Â Â 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
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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)
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NSW Technology Mandatory Syllabus 2017
Agriculture and Food Technologies
identify and apply safe and ethical work practices, for example: DT
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.
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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.
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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
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VET UNIT SITXFSA001 Use hygienic practices for food safety
-food contamination and foodborne illness
Reviews
Rated 5 out of 5
(0)
Sabina McIntyre (Verified user)–
New South Wales, Australia
Rated 4 out of 5
(0)
Dianne James (Verified user)–
New South Wales, Australia
Rated 5 out of 5
(0)
Holly Williams (Verified user)–
New 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!
The Happiness Mission
Lovius Educational Consultancy
Sabina McIntyre (Verified user) –
Dianne James (Verified user) –
Holly Williams (Verified user) –
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!