Lesson Plan: Food Safety Principles - Microorganisms Everywhere!

In this lesson, students will develop an understanding of the properties of microorganisms that cause food spoilage. Students will also define the difference between food intoxication and food infection, identify the correct handwashing procedures, and research the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods.

Download the lesson plan (https://txcte.org/sites/default/files/resources/documents/Lesson%20Plan%20-%20Food%20Safety%20Principles%20-%20Microorganisms%20Everywhere%21_0_0.docx)

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