Understanding the Microworld- Chapter 2-

Monday September 15,16,17 2025

We will be reviewing Chapter 2 over the next three days

• ELA-LITERACY.RST.9-10.2: Determine the central ideas of a text and summarize key details.

• ELA-LITERACY.SL.9-10.1: Participate effectively in collaborative discussions.

• ELA-LITERACY.WHST.9-10.9: Draw evidence from informational texts to support analysis and reflection.

ELA

• • Demonstrate food safety practices in all culinary activities.

  • Identify and apply industry sanitation and health standards in food preparation and service.

DC Culinary Arts

Standards

Lesson Objective

Students will be able to identify and explain biological, chemical, and physical contaminants that pose food safety risks and describe how food handlers can prevent contamination, while recognizing the importance of responsibility and ethical decision making in protecting customers and businesses.

Essential Questions

1. What are the different types of contaminants that threaten food safety?

2. How do pathogens such as bacteria, viruses, parasites, and fungi spread in foodservice environments?

3. What role do food handlers play in preventing contamination?

4. How does responsibility and ethical decision making connect to food safety and entrepreneurship?

E-Skill Focus

Responsibility & Ethical Decision Making

• Students connect food safety responsibilities to ethical choices entrepreneurs make in protecting customers’ health and a business’s reputation.

​“What is one way you think food can become unsafe in a restaurant?”

WARM UP

Fill in the Blanks

• Pathogen

• Toxin

• Fecal-Oral Route

• Norovirus

• Bacteria “FAT TOM” (Food, Acidity, Time, Temperature, Oxygen, Moisture)

• Cross-contamination​

Key Vocabulary

Multiple Choice

Which of the following is NOT a type of contamination discussed in this chapter?

• Bacterial contamination

• Parasitic contamination

• Chemical contamination

• Fungal contamination

Multiple Select

Which of the following best defines a pathogen?

• A small, living organism that can be seen only with a microscope

• A harmful microorganism that makes people sick or produces toxins

• A cleaning product that can contaminate food

• A visible sign of food spoilage

Open Ended

List three ways food handlers can contaminate food and explain why each is a risk to food safety.

Multiple Select

Which of the following are common symptoms of foodborne illness?

• Diarrhea

• Vomiting

• Fever

• Cough

Open Ended

Name two pathogens from the 'Big Six' identified by the FDA that are capable of causing severe illness.

Multiple Choice

According to FAT TOM, which two conditions are necessary for bacteria to grow?

• Food and acidity

• Light and oxygen

• Moisture and salt

• Heat and cold

Multiple Choice

Which of the following best describes the temperature danger zone for rapid bacterial growth?

• Between 41°F and 135°F (5°C and 57°C)

• Below 32°F (0°C)

• Above 150°F (65°C)

• Between 10°F and 40°F (-12°C and 4°C)

Multiple Choice

Which of the following are conditions that bacteria need to grow, according to FAT TOM?

• Temperature

• Oxygen

• Moisture

• All of the above

Open Ended

Explain why controlling both time and temperature is important in preventing the growth of bacteria in food operations.

Multiple Choice

Which foods are most commonly linked to Shiga toxin-producing Escherichia coli (E. coli) infections?

• Ground beef and contaminated produce

• Chicken and eggs

• Fish and shellfish

• Dairy products

Multiple Choice

Which of the following foods is most commonly linked to nontyphoidal Salmonella?

• Poultry and eggs

• Ready-to-eat food

• Salads containing TCS food

• Beverages

Multiple Select

Which of the following are prevention measures for nontyphoidal Salmonella?

• Prevent cross-contamination

• Cook poultry and eggs to minimum internal temperatures

• Wash hands

• Control flies inside and outside the operation

Multiple Choice

Which symptom is most commonly associated with Shigella spp. infection?

• Bloody diarrhea

• High fever

• Vomiting

• Rash

Multiple Choice

Which of the following is a common way that viruses are transferred according to the information provided?

• Through the air

• From person to person

• By sunlight

• Through soil

Open Ended

Explain why some viruses cannot be destroyed by normal cooking temperatures and what implications this has for food safety practices.

Multiple Choice

What are two key prevention measures to reduce the risk of foodborne viruses in food service operations?

• Exclude food handlers with symptoms and ensure proper handwashing

• Cook food at higher temperatures and use more salt

• Store food at room temperature and avoid washing hands

• Use plastic utensils and serve food cold

Multiple Select

Which of the following are recommended prevention measures for Hepatitis A in a food service setting?

• Practice good personal hygiene

• Purchase shellfish from reputable suppliers

• Avoid bare-hand contact with ready-to-eat food

• Store shellfish at room temperature

Open Ended

Compare the most common symptoms of Hepatitis A and Norovirus gastroenteritis. What similarities and differences do you notice?

Multiple Choice

Which of the following is NOT a way to prevent viral, bacterial, parasitic, or fungal contamination?

• Proper handwashing

• Cooking food to safe temperatures

• Leaving food out at room temperature for long periods

• Cleaning and sanitizing surfaces

Poll

How do you feel about Chapter 2?

• I GOT- WE can move forward

• I need some more help to understand Chapter 2