sTANDARDS COVERED
HUM-FNW-7 Analyze food safety and sanitation practices from production to consumption.
HUM-FNW-7.1: Demonstrate proper sanitation practices.
HUM-FNW-7.2: Understand the requirements of food temperatures and food safety.
HUM-FNW-7.4: Develop sanitation practices that apply to the Hazard Analysis and Critical Control Point (HACCP) system.
HUM-FNW-8.1: Distinguish causes and differences in food borne illnesses.
HUM-FNW-8.2: Understand the causes of food contaminants.
HUM-FNW-8.5: Identify safety nets and identify resources to combat food borne illnesses.
ISTE STANDARDS- STUDENTS
1. Creativity and innovation: Students demonstrate creative thinking construct knowledge, and develop innovative products and processes using technology.
3. Research and information fluency: Students apply digital tools to gather, evaluate, and use information.
4. Critical thinking, problem solving, and decision making: Students use critical thinking skills to plan and conduct research, manage projects, solve problems, and make informed decisions using appropriate digital tools and resources.
6. Technology operations and concepts: Students demonstrate a sound understanding of technology concepts, systems, and operations.
HUM-FNW-7.1: Demonstrate proper sanitation practices.
HUM-FNW-7.2: Understand the requirements of food temperatures and food safety.
HUM-FNW-7.4: Develop sanitation practices that apply to the Hazard Analysis and Critical Control Point (HACCP) system.
HUM-FNW-8.1: Distinguish causes and differences in food borne illnesses.
HUM-FNW-8.2: Understand the causes of food contaminants.
HUM-FNW-8.5: Identify safety nets and identify resources to combat food borne illnesses.
ISTE STANDARDS- STUDENTS
1. Creativity and innovation: Students demonstrate creative thinking construct knowledge, and develop innovative products and processes using technology.
3. Research and information fluency: Students apply digital tools to gather, evaluate, and use information.
4. Critical thinking, problem solving, and decision making: Students use critical thinking skills to plan and conduct research, manage projects, solve problems, and make informed decisions using appropriate digital tools and resources.
6. Technology operations and concepts: Students demonstrate a sound understanding of technology concepts, systems, and operations.
resources
All images were purchased from http://www.123rf.com
Videos: http://www.foodsafety.gov/keep/basics/
http://www.foodsafety.gov
Georgia FACS Standards
https://www.gadoe.org/Curriculum-Instruction-and-Assessment/CTAE/Documents/Food-Nutrition-Wellness.pdf
http://www.foodsafe.ca/resources/Foodborne_Illness_Chart.pdf
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM187482.pdf
http://www.foodsafety.gov/keep/basics/
http://www.fightbac.org/safe-food-handling
ISTE Standards for Students
https://www.iste.org/docs/pdfs/20-14_ISTE_Standards-S_PDF.pdf
Videos: http://www.foodsafety.gov/keep/basics/
http://www.foodsafety.gov
Georgia FACS Standards
https://www.gadoe.org/Curriculum-Instruction-and-Assessment/CTAE/Documents/Food-Nutrition-Wellness.pdf
http://www.foodsafe.ca/resources/Foodborne_Illness_Chart.pdf
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM187482.pdf
http://www.foodsafety.gov/keep/basics/
http://www.fightbac.org/safe-food-handling
ISTE Standards for Students
https://www.iste.org/docs/pdfs/20-14_ISTE_Standards-S_PDF.pdf