The document focuses on food safety and the importance of preventing foodborne illnesses caused by microbes and pathogens. It outlines common symptoms of food poisoning and emphasizes the necessity of sanitary practices while preparing food. Activities include vocabulary exercises, handwashing demonstrations, and discussions on microbiology and transmission cycles.

1. Today’s Vocabulary
• Microbe:
• Pathogen:
• Food Borne Illness:
• Food Poisoning:
Write these words in your vocab sheet and fill in
their translations now, and English definitions
after class.

2. Food Safety

3. Why Food Safety
• Don’t want to get hurt (burns, cuts, falls)
• Don’t want to get sick (food poisoning)
• Don’t want to make others sick.

4. Video – Microbes!!!
• Food Safe Video
• Start 17:00
• Finish 35:00

5. Food poisoning
• Illness from consuming food that contains a harmful
substance, microorganisms or their toxins.
Common symptoms:
– stomach aches
– vomiting
– diarrhea
– fever
• Can result in long-term diseases and death.
• Often caused by food that looks, smells and tastes
normal.

14. Video!!!
• Food Safe
• Start 1:14:00
• Finish 1:20:00

16. Hand Washing Demo
• To the sinks!!!

17. When To Wash
• Tell me when you should wash your hands…
• Before ______________________.
• After ________________________.

20. Wrap Up
• Number One cause of Food Borne Illness
• PEOPLE WHO MAKE THE FOOD!!!!
• When we make food in our class, we must be
sanitary in order to stay healthy and keep
others healthy.

21. What now?
1. Fill in the definitions for today’s 4 vocabulary
words in English. Use your own words.
2. Read the notes given to you on Microbiology
with a partner, underline any words you
don’t understand and translate them.
3. Try the review questions on the second page.
4. Look at and think about the “Cycle of
Transmission” on page 2.