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

ACTIVITY AT A GLANCE

Students will divide into teams and select a bacterium from The 12 Most Unwanted 

Bacteria reproducible to research throughout the food safety unit. Each team will  

relate all subsequent activities and labs in the unit to that bacterium, record that 

information in team members’ food safety portfolios, and conduct an innovative 

presentation at the end of the unit. Each team will be able to recognize the foodborne 

illness that the bacterium causes and understand how to control that bacterium. 

• 

After completing each activity and lab in this food safety unit, 

remind the teams to add what they’ve learned about their 

bacterium to their food safety portfolios. Encourage them to 

also include information they’ve discovered from their own 

research. 

• 

Throughout the unit, periodically check the students’ food 

safety portfolios to evaluate their progress and give guidance 

on additional research. 

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