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

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MIDDLE LEVEL

HANDS OFF, BACTERIA! 

• 

Create a brochure on handwashing for young children. 

• 

Set up an appointment to talk at an elementary school or  

preschool, a nursing home, Girl or Boy Scout meeting, PTA 

group, etc. Demonstrate the Glo-Germ™ activity in relation  

to food safety. 

EXTENSIONS

SUMMARY

Hands are one part of the body that are most 

exposed to microorganisms because they touch 

many things every day. Thorough handwashing 

with hot, soapy water removes bacteria from 

hands. 

UP NEXT

Are you ready for your next mission? An outbreak of 

foodborne illness has occurred across the country. In 

the next activity, you and your FBI (FoodBorne Illness) 

team will uncover the clues and  

discover the source of the outbreak. 

RESOURCES

• 

Food Safety A to Z Reference Guide (See the following 

terms — Bacteria, Foodborne Illness, Food Safety, Germ, 

Handwashing, and Pathogen.) Also see the 4 Cs section on 

pages 52–57. 

• 

Dr. X and the Quest for Food Safety video Module 4 —  

Retail and Home  

• 

Websites: 

Gateway to Government Food Safety Information:  

www.foodsafety.gov 

The Scrub Club (handwashing activities):  

www.scrubclub.org/home.aspx

What Are Germs?/Kids Health:  

http://kidshealth.org/kid/talk/qa/germs.html 

Why Do I Need To Wash My Hands?/Kids Health:  

http://kidshealth.org/kid/talk/qa/wash_hands.html 

Put Your Hands Together/CDC Podcast: www2c.cdc.gov/ 

podcasts/player.asp?f=10109#

Partnership for Food Safety Education: www.fightbac.org 

Kids Corner: Because Cleaning Matters/American Cleaning  

Institute: www.cleaninginstitute.org/clean_living/ 

kids_corner.aspx

DON’T FORGET!

It’s time for students to share their food 

journey charts from the Chain of Food 

activity (Module 2) with the rest of  

the class.