Food Safety: From Farm to Fork

Food Safety: From Farm to Fork August 2010

Grade: 5-7

Subjects: Science, Mathematics, English Language Arts, Health/Nutrition

This unit provides fifth through seventh graders a better understanding of food safety through real-life examples and enjoyable activities. They learn that everyone has a responsibility in minimizing foodborne illnesses—farmers, transporters, restaurants, grocery stores...and the consumer! Through reading, games, puzzles, math problems and science investigations, participants identify the roles each one of us plays to ensure the food we enjoy is safe to eat.

Supplemental Resources

YouTube Video

Websites

Multimedia:

Books

  • Capeci, Anne, Bruce Degen, John Spears and Joanna Cole. The Giant Germ. Scholastic, 2001. ISBN 978-0-439-20420-0
  • Cobb, Vicki. Dirt & Grime, Like You've Never Seen. Scholastic 1998. ISBN 978-0-590-92666-9
  • DeGregori, Thomas. Bountiful Harvest. Technology, Food Safety, and the Environment. CATO Institute, 2002. ISBN 978-1-930865-31-0
  • Latta, Sara. Food Poisoning and Foodborne Diseases. Enslow Publishers, Inc., 1999. ISBN 978-0-7660-1183-0
  • Latta, Sara. The Good, the Bad, the Slimy: The Secret Life of Microbes. Enslow Publishers, Inc., 2006. ISBN 978-0-7660-1294-3
  • Leavitt, Judith Walzer. Typhoid Mary. Beacon Press, 1997. ISBN 978-0-8070-2103-3
  • Satin, Morton. Food Alert: The Ultimate Sourcebook for Food Safety. Checkmark Books, 1999. ISBN 978-0-8160-3935-7
  • Woods, Michael and Mary B. Woods. Ancient Agriculture. Runestone Press, 2000. ISBN 978-0-8225-2995-8