Students measure the temperature of cold, lukewarm, and hot water using a thermometer, investigate the growth of microorganisms by observing yeast growth at varying temperatures, and practice proper techniques for hand washing. The use of Glo Germ (TM) gel visually reinforces the importance of personal hygiene/hand washing. Grades 3-5

bacteria: a group of single-celled living things that cannot be seen without a microscope that reproduce rapidly and sometimes cause diseases

food safety: the practice of handling, preparing, and storing food in a way that prevents food-borne illness

foodborne illness: any illness resulting from the consumption of food contaminated with viruses, parasites, or pathogenic bacteria

temperature danger zone: between 41 degrees Fahrenheit and 135 degrees Fahrenheit

Introduction to FoodMASTER:
FoodMASTER (Food, Mathematics and Science Teaching Enhancement Resource) is a compilation of programs aimed at using food as a tool to teach mathematics and science. It is our theory that if food is used as a tool to teach mathematics and science, students will be better prepared to demonstrate and apply mathematic and scientific knowledge. Because students encounter food on a daily basis, they have preexisting contextual experiences preparing them for learning new and relevant mathematics and science material.

Food is conducive to hands-on and virtual, inquiry-based, active learning that uses multiple senses to engage students in the learning process. Utilizing food allows for an interdisciplinary approach to learning concepts and ideas in a variety of scientific subjects like general science, biology, chemistry, microbiology, nutrition and health. Additionally, food labs are a dynamic way to teach mathematics concepts such as numbers and operations, algebra, geometry, measurement and problem solving.

The knowledge and skill development that can be inspired by the FoodMASTER approach is limitless. Proper use of measurement tools, data collection and interpretation, application and generalization, classification and organization, graphing and comparative analysis, understanding chemical changes, observing functions of ingredients and controlling variables, pricing, critical thinking, self-directing learning, and team building are only a few of the potential knowledge and skill development areas for intermediate grade students experiencing FoodMASTER’s scientific inquiry labs.

Additional FoodMASTER lessons can be found to cover health and nutrition topics such as: Vegetables, Fruits, Milk and Cheese, Meat, Poultry, and Fish, Eggs, Fats and Oils, Grains, Measurement, and Meal Management.

Background for this lesson:
Food safety is handling, storing and preparing food in ways to keep food safe. Poor food safety can make people sick. Any illness caused by food is called foodborne illness. As safety experts, your students can keep their friends, family and themselves safe by practicing good food safety and sanitation and telling others about food safety.

In this lesson students will:

1. use a kitchen thermometer to measure temperature;
2. state temperatures that slow yeast growth and temperatures that kill yeast;
3. make reasonable conclusions about temperatures in which microorganisms grow best;
4. select food storage locations in which microorganisms grow best;
5. state how long hands need to be washed;
6. demonstrate proper hand-washing techniques; and
7. communicate the importance of hand washing.

Students will be learning how to keep food safe from foodborne illnesses.  

1. To introduce the lesson, begin by drawing on your student's prior knowledge.  Ask them, "What have your parents taught you to do at home in order to keep your food from spoiling or making you sick?"  If necessary, use more guiding questions for students to identify that they keep some food in the refrigerator, they put groceries in the fridge/freezer as soon as they get home from the store, they cook foods thoroughly, etc. 
2. Next, establish with your students that most foods they eat on a daily basis are grown or raised on a farm.  Tell your students that you are going to call out a food item.  After you call out the food, they are to respond by echoing back to you the name of the animal that produces that food.  For example, the teacher calls out, "Milk" and the students will respond by saying, "Cow." Repeat this process for several food items such as:
   • Hamburger (Cattle)
   • Bacon (Pigs)
   • Eggs (Chickens)
   • Yogurt (Cows)
   • Chicken (Chicken nuggets or chicken fingers)
   • Cheese (Cows)
   • Sausage (Pigs)
3. Draw a flow diagram on the board showing the "Farm to Fork" path of the majority of our food. Teach students that keeping our food safe begins on the farm.  Give a brief description of each step along the way and some things that help ensure our food is safe and healthy to eat. 
   • Farm: Farmers take good care of their animals and crops. They follow guidelines and practices to produce food that is healthy and safe.  Dairy farmers cool their milk immediately and store it in a refrigerated tank to minimize the growth of bacteria that could make us sick.  Farmers also work hard to keep their farm and equipment clean and sanitized to stop the spread of harmful bacteria.
   • Processing Plant: The processing plant is where a raw food product is prepared for retail sale.  For example, milk is pasteurized, homogenized and processed into butter, cheese, ice cream or other dairy products at a processing plant.  Meat can be cut and packaged at a processing plant or made into hamburger, sausage or sandwich meat.  Processing plants have strict guidelines for sanitation and cleanliness to keep our food safe.  Workers wear hair nets and clean, protective clothing.
   • Grocery Store: Most consumers purchase their food from a retail grocery store.  Grocery stores ensure that food is kept at the proper temperature and that it is not kept on the shelf too long.
   • Your Home: Today, students will be learning what they can do at home to help keep their food safe and healthy.

• Created by: FoodMASTER- Food, Math, and Science Teaching Enhancement Resource
• Sponsored by: SEPA- Science Education Partnership Award
• Partnered with: Ohio University and East Carolina University
• Graphics provided by FoodMASTER

• Eat Happy Project video series
• Fight Bac! Food Safety Education
• Food Group Puzzle
• Food Safety from Farm to Fork: How Fast Will They Grow?
• Food Safety from Farm to Fork: Mighty Microbes
• Food Safety from Farm to Fork: Operation Kitchen Impossible
• Food Safety from Farm to Fork: Playing it Safe
• Germ Stories
• Glo Germ Set
• Look Inside Food
• The Science of Cooking
• Virtual Food Safety Labs
• Virtual Labs: Understanding Water Activity