Lincoln-Way Central High School
UBD Unit Plan
Title: Safety & Sanitation
Time Frame: 3 weeks
Stage 1: Desired Results
Enduring Understandings
♦“Students will understand that…”
the common practices of safety and sanitation in the kitchen are essential.
Essential Questions
Learning Objectives
♦ How do you promote cleanliness when preparing
food?
♦Why is proper sanitation necessary in the kitchen?
♦What are the signs and symptoms of foodborne
illnesses?
♦How can accidents within the kitchen environment be
avoided?
♦ Discuss causes, symptoms, and treatment of common
foodborne illnesses.
♦Describe important standards of personal and kitchen
cleanliness.
♦Apply basic first aid measures in the kitchen.
♦Identify safety practices that will help prevent the
common kitchen accidents.
♦Plan, execute, & evaluate safety and sanitation
procedures used in laboratory experiences.
Stage 2: Assessment Evidence
Performance Tasks
Labortory experiences:
Taffy Apple Dip
White Jumble
Pizza Bread
Self-Assessments
Lab Evaluation
Class Discussion
Bell Ringers
Other Evidence, Summarized
Safety & Sanitation Quiz
Food’s Lab Safety & Sanitation Quiz
Unit Test
Stage 3: Learning Activities
Video: Great Food Fight
Microorganisms and You Video Worksheet
Safety and Sanitation Notes
Who Am I Worksheet (Bacteria)
Dishwashing Reading and Worksheet
Article: Did You Wash Your Hands Dear?
Video: Dateline Dirty Dining and Worksheet
Sanitation and Food Prep Crossword
Group Safety Scenerio
\\Data23\staff\FamilyConsumerScience\Department Files\UbD for Website\Introduction to Foods\1 - Safety & Sanitation.doc
How Many Hazards Worksheet
Kitchen Safety Sorts
Safety and Sanitation Study Guide
Safety and Sanitation Essay
Fight BAC Bingo
Story Project (Science Fiction Story)
Story/Picture Project
Glo Germ Handwashing Activity
Sanitation Word Match
Food Safety Jeopardy
Hollywood Squares Food Safety and Sanitation
Chapter Questions
Chapter Vocabulary
Who Wants to Be a Millionaire Safety and Sanitation
Fire Extinguisher Safety
Vocabulary
Safety
Sanitation
Abdominal Thrust
Spoilage
Falls
Personal Hygiene
Fires
Contaminants
Choking
Toxins
Burns
Microorganisms
Chemical Poisoning
Cross contamination
Bacteria
Illinois Learning Standards
Foodborne Illness
E. Coli
Salmonella
Botulism
Trichinosis
Staph
1.A.4b Compare the meaning of words and phrases and use analogies to explain the relationships among them.
1.C.4a Use questions and predictions to guide reading.
1.C.4d Summarize and make generalizations from content and relate them to the purpose of the material
22.A.4c Demonstrate basic procedures in injury prevention and emergency care that can be used in the home,
workplace, and community (e.g., first aid, CPR).
22.A.5a Explain strategies for managing contagious, chronic and degenerative illnesses (e.g., various treatment and
support system
6.D.4 Solve problems involving recipes or mixtures, financial calculations and geometric similarity using ratios,
proportions and percents.
\\Data23\staff\FamilyConsumerScience\Department Files\UbD for Website\Introduction to Foods\1 - Safety & Sanitation.doc