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

5. 

Are all bacteria bad? (No, most bacteria are 

beneficial to us.) 

Time to review and summarize. 

APPLICATION TO FOOD SAFETY: 

1. 

How can bacteria transfer from objects to foods, from people to foods, and from foods to other foods? (By contact 

with contaminated objects, hands, and food) 

2. 

Which of the 4 Cs applies to the data you’ve collected? (Clean and Combat Cross-Contamination) 

3. 

Why is it important to thoroughly clean some surfaces more than others? (Bacteria thrive in some areas more than 

others because some areas may have more opportunities for contamination and for growth; for example, if the area 

is damp rather than dry or is more likely to be exposed to raw foods.)  

4. 

What are your suggestions for cleaning surfaces during food preparation? (Allow student suggestions.) 

5. 

Based on your findings, what advice would you give to people who prepare food (restaurant workers, cafeteria 

workers, etc.) to help prevent the spread of harmful bacteria? (Clean surfaces thoroughly, wash hands properly, and 

don’t cross-contaminate surfaces and foods.)

REVIEW

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