Food Safety: Individual Activity

"FSI: Food Scene Investigators"

Lifeskill:

Preparing food safely to prevent foodborne illness.

Overview:

Youth will complete this activity as an individual of "FSI: Food Scene Investigators." As a FSI individual, their job will be to identify the types of foods that may have been the source of foodborne illness in a recent outbreak at a local restaurant. From a list of foods, the participant will select the "potentially hazardous foods."

Objective:

As a result of this learning activity, youth will:

• Identify foods considered to be "potentially hazardous" that should be handled carefully to prevent food borne illness.
• Describe the kinds of conditions suitable for growth of bacteria.

Resources:

• Learn how bacteria grow and multiply at CELLS alive! View the movie to see how two E. coli divide and form a colony of hundreds of bacteria in just a few hours.
  http://www.cellsalive.com/ecoli.htm
• Safe Food, It's Your Job Too! Iowa State University Extension Food Safety & Quality Project
  http://www.extension.iastate.edu/foodsafety/Lesson/lessons.html
  • Lesson One: What's Bugging You? Introduction and What is Foodborne Illness? (These sections of the lesson explain what foodborne illness is and some potentially hazardous foods.)
    
  • Lesson Four: Who is FAT TOM?
• Fight BAC!™ Four Simple Steps to Food Safety, University of Tennessee Extension publication SP603
  http://utextension.tennessee.edu/publications/spfiles/SP603.pdf

Scoring:

Activity will be worth 50 points. (10 points for each correct answer).

Specialist:

Janie Burney
Associate Professor, Family & Consumer Sciences
119 Morgan Hall
Knoxville, TN 37996-4501

Phone: 865-974-7402
Fax: 865-974-3234
E-mail: jburney@utk.edu

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