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***Nutrition and Wellness Unit 1 Lesson 4 Contains the Following:

  • Lesson Slides
  • Info Document


What You Get When You Buy

  • Unit 1 Lesson 4: Foodborne Illnesses and Food Safety "Ticket" that includes the following:
    • Force Copy Link to Lesson Slides
    • Link to U1L4 Information Document


Lesson 4: Foodborne Illnesses and Safety (25 slides)

  • California State Standard Addressed (adjust to match your state standard)
    • 5.3.N Demonstrate how to use safe food handling procedures when preparing meals and snacks
  • Lesson Objectives:
    • List major foodborne pathogens with food sources and symptoms.
    • Interpret properties of direct and indirect food additives.
    • Define groups at increased risk for foodborne illnesses.
    • State food storage and preparation safety tips.
    • Identify common Food Safety mistakes in life situations.
  • The lesson begins with asking students if they have ever experienced food poisoning before.  Students are prompted to share their experiences.
  • Foodborne pathogens, high risk individuals, and the different types (bacterial vs. viral) foodborne illness are defined. 
  • Slides 10-20 contain an “I Do, We Do, You Do” strategy with a cooperative learning activity. 
  • Using the “real-world” scenario script, walk students through how you would go about identifying the causes, symptoms, sources, and prevention methods of the foodborne illness.
    • Script: You are a food scientist and have been asked to research the bacterial foodborne illness Salmonella.  People are getting sick with this all over the world, and it is up to you to inform them on what it can cause, what foods it commonly contaminates, the symptoms, and ways to prevent it from spreading.  Fill out the chart below and be prepared to share your findings with the world!!!
  • You can place students in breakout rooms in groups or as individuals to have them complete the activity.  Students will be asked to identify the above characteristics for one of the following foodborne pathogens: salmonella, staphylococcus aureus, clostridium botulinum, campylobacter jejuni, clostridium perfringens, listeria monocytogenes, shigella bacteria, and e coli. 
  • Have students take turns sharing their findings.  Students can take notes on their peers' presentations, or you can gather the slides and share them with all students.
  • Lesson 4 continues with information on avoiding foodborne illnesses, the four steps to food safety, and food additives. 
  • Next Steps Slide includes instructions for what students should complete next.
  • In the “notes” section of the Slides there are some talking points, guides, and ideas, and essential questions for the teacher. 


Lesson 4: Info Document 

  • Lesson 4 Info Document contains information learned in the Slide Deck and then some.  Students can use the info docs as a “textbook” for the class. 
    • Defines/describes foodborne pathogens.
    • Explains high risk individuals and why these individuals are at high risk.
    • Identifies the types of foodborne illnesses (viral/bacterial)
    • Identifies the 4 steps to food safety (clean, separate, cook, and chill) 
    • Defines indirect food additives and direct food additives. 


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Total Pages

26 pages

Unit 1 Lesson 4: Foodborne Illnesses and Food Safety

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