Looking for an engaging, ready-to-use food safety workbook to support your students’ understanding of safe food handling? This printable and digital workbook is designed to teach the 6 conditions bacteria need to grow, how to prevent cross-contamination, and identify common pathogens and foodborne illnesses.
🦠 Covers Essential Topics:
Danger Zone temperature range
Time-temperature abuse
Microbial contamination (bacteria, viruses, parasites, mould, yeast, protozoa)
pH levels, oxygen, moisture, and protein as bacterial growth factors
Good vs. bad bacteria
Spores and how to control them
✍️ Interactive & Reflective Format:
Check-for-understanding questions
Reflect & respond prompts
Visual charts, matching, sorting, and short-answer sections
Perfect for student-paced learning, group discussion, or sub plans
👩‍🏫 Classroom-Ready Resource:
Designed for FCS, Culinary Arts, ProStart, and Health Science classes
Works for middle school, high school, and CTE food safety units
Aligns with ServSafe, ProStart Level 1, and general kitchen safety standards