Intro to Culinary Arts:  OSHA Regulations and the Food Industry

Grade Level: 10th-12th

Subject: Intro to Culinary Arts

Duration: 1-2 (50 minute periods)

DOK Level: 4

SAMR Level: 4

Indiana Standard:

ICAH-2.1 Investigate the role of Occupational Safety and Health Administration (OSHA) regulations

:

Objective:

Students will examine the history of food industry regulations and the purpose of OSHA as it pertains to the food industry.  Students will draw conclusions between the challenges faced by the food industry’s safe production and distribution of food with the consumer’s economic and health impact.

Essential Questions:

1.  How has concern about food production and distribution developed over the centuries?
2.  What are the challenges facing today’s food production and distribution?
3.  How does regulation of the food industry impact the consumer?

Procedure:

1.  Students will view the video entitled, The History of Food Regulations

https://www.youtube.com/watch?v=1y-VeZ2YPYI

2. Students will research and complete current event reviews of  three articles relating to OSHA’s regulation of the food industry and draw conclusions about the impact on the consumer. (Use the link for completing the current event review.)

https://docs.google.com/document/d/1jvOMiGJzPjo_pEZJR-w7Ts-0bFbQfHlZ_jZYkE5rAu4/edit

3. Students will be randomly assigned to a group of three to complete a Coggle Mind Mapping assignment that charts the challenges of food industry regulations and the impact of consumers utilizing the information from their current event  reviews.

Product or Assessment:

Students will submit three current event reviews to Google Classroom that discuss OSHA’s regulation of the food industry and draw conclusions about the impact on the consumer.

Students will submit a group Coggle Mind Mapping assignment charting food industry challenges as they pertain to regulations and the impact on consumers.

Accommodations:

The number of current event reviews can be increased or reduced.  Group size for Coggle Mind Mapping can be increased or reduced.  Students can verbally relate current event reviews and/or their charting information relating food industry regulations and the impact on consumers.  Students can elect to utilize different charting apps.

Enrichment:

Students may interview employers at a food industry production or distribution center and discuss the challenges of regulation and the impact on consumers.