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

23

MIDDLE LEVEL

1. 

Problem 

 

(What question are you  

 

investigating?)

2. 

Hypothesis 

  

(What do you think will  

 

happen?)

3. 

Materials

    

(List the supplies needed  

to conduct the lab.)

4. 

Procedure 

   

(List the steps followed  

to complete the lab.)

5. 

Results

 — 

Your Data

 

 

(What did you see, hear, or  

smell? Use a graph, chart,  

and/or illustration to describe.)  

6. 

Conclusion 

 

(Explain the results using  

 

the appropriate vocabulary.  

Do your results support your 

hypothesis?)

7. 

Further Questions 

 

(Based on the results and  

conclusions from this lab,  

what other questions would  

you like to explore?)

LAB REPORT OUTLINE

Name __________________________________________________ Date ___________ Class/Hour _____________ 

(Write in complete sentences. Measure in metric.)

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24

MIDDLE LEVEL

BACTERIA EVERYWHERE 

DATA TABLE

Rank the Amount 

of Colonies

5 (most) 

0 (least)

LAB 1 — Find the Bacteria

LAB 2 — Observe and Record the Results

Choose the

Areas to Be

Examined

Hypothesize the

Least/Most

Abundant Areas

Describe the Size,  

Shape, and Colors 

of Colonies

Name                                                                                   Date                         Class/Hour                            

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25

MIDDLE LEVEL

THE 12 MOST  

UNWANTED BACTERIA 

MODULE 1:

 UNDERSTANDING BACTERIA 

FOOD SAFETY CONNECTION

 

Foodborne bacteria can have a major impact on public health. Everyone is susceptible  

to foodborne illness, especially the “at-risk” populations, including young children,  

pregnant women, older adults, and people with weakened immune systems. There 

are four simple steps to preventing foodborne illness: clean, cook, chill, and combat 

cross-contamination. 

TIME  

One 45-minute class period to set up the activity 

 

One 45-minute class period for team presentations