The Center for Food Safety and Applied Nutrition (CFSAN) prepared this online handbook on foodborne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Chapters are arranged under the following headings: Pathogenic Bacteria, Enterovirulent Escherichia Coli Group, Parasitic Protozoa and Worms, Viruses, Natural Toxins, Other Pathogenic Agents, and Appendices. The intent of each chapter is to provide basic facts regarding these organisms and toxins including their characteristics, habitat or source, associated foods, infective dose, characteristic disease symptoms, complications, recent and/or major outbreaks, and any susceptible populations. The chapters also contain minimal information on the analytical methods used to detect, isolate, and/or identify the pathogens or natural toxins.

How can you tell if harmful bacteria are in your food or water that might make you sick? What you eat or drink can be contaminated with bacteria, viruses, parasites and toxins—pathogens that can be harmful or even fatal. Students learn which contaminants have the greatest health risks and how they enter the food supply. While food supply contaminants can be identified from cultures grown in labs, bioengineers are creating technologies to make the detection of contaminated food quicker, easier and more effective.

This database of lessons is provided to support agriculture education in California classrooms. Over the last century, children have become further removed from the land that feeds and clothes us. And yet, Agriculture is the very basis of civilization—the food we eat, the clothing we wear, the material of our homes and many of our traditions and values…all coming from agriculture and collectively setting the pace for a nation's standard of living. The California Foundation for Agriculture in the Classroom works with K–12 teachers, and students to enhance education using agricultural examples.

Can law change human behavior to be less environmentally damaging? Law will be examined through case histories including: environmental effects of national security, pesticides, air pollution, consumer products, plastics, parks and protected area management, land use, urban growth and sprawl, public/private transit, drinking water standards, food safety, and hazardous site restoration. In each case we will review the structure of law and evaluate its strengths and weaknesses.

This activity lists four different online discussion thread activities for students who are studying food borne illness and food safety practices.

Objectives
*Teach students about how long their fruits and vegetables last for safe consumption
*Allow students to practice asking scientific questions - forming questions and hypotheses

Students will read two articles and watch two videos stating that the levels of weed killer in many popular cereals are very high.  Then they will read an article and watch a video that contradicts these claims.  The students will then be asked to write an argument about the safety of cereal.

Based on principles of food safety, Ninja Kitchen is an addictive restaurant serving game in the tradition of Diner Dash, simple and accessible in its early screens but fiendishly complex as you advance. In Ninja Kitchen, not getting orders right makes customers mad, but unsafe food handling makes them visibly get sick (and leave without paying). In mastering the levels of the game, players internalize food safety tenets such as avoiding cross-contamination, not leaving perishable foods sitting out, and cooking meat to the proper temperature. In early levels, a green film visually identifies which surfaces and plates are contaminated. In later levels, the player must keep track of this mentally. Juggling customers' orders and recombining different foods mimics the experience of practicing these behaviors in the diverse circumstances of real life.
This game was a finalist in the 2011 Serious Games Showcase & Challenge.

The student will learn proper handwashing methods to keep people safe and healthy

The suppression of bacterial growth in food keeps our food supply safe.  However, there are also helpful bacteria in many foods and in our bodies.  Understanding how to control the growth of bacteria is important for both keeping harmful bacteria from growing and promoting the growth of welcome bacteria.  In this series of lessons, students will learn what bacteria need for growth and how to prevent that growth.  Students will be growing harmful bacteria on bread and helpful bacteria in yogurt. 

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.