Science and Our Food Supply: Investigating Food Safety from Farm to Table

CAREER CONNECTION 

See real-life scientists in action! 

• 

Dr. X video, “The Inside Scoop” 

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Career Profiles folder

A CHILLING INVESTIGATION

 MODULE 4:

 RETAIL AND HOME

The web links provided throughout Science and Our Food Supply were current at time of publication. In the 

event that they change and/or are no longer available, we suggest that you visit the “home page” of the 

named organization. From there, search for topical information.

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MIDDLE LEVEL

FOOD SAFETY CONNECTION

 

CROSSED UP! 

Students will discover that some items in their own kitchens may be contaminated by 

bacteria. They will be challenged to hypothesize about where bacteria might be found 

in kitchens and which items might have the most and the least bacteria. Students will 

develop awareness that bacteria can spread from surfaces to hands, and even to food, 

and will hypothesize how to control the spread of bacteria. 

Three 45-minute class periods 

TIME

Sponges, dishcloths, dish towels, can openers, refrigerator and faucet handles, 

countertops, and cutting boards are among the items in a kitchen that can spread 

bacteria if they are not cleaned properly.