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Students participated in a 4 week summer (2014) program hosted by Alabama A&M University, which emphasized Food Science (Food Microbiology, Food Product development, HACCP).  Students were given hands-on experience through the process of product development to learn basic food safety and principles of HACCP. They were taken through the steps in product development, studied shelf life, and were given hands-on experiences in microbial enumeration and plate counts.  Graduate students worked with the summer program participants and mentored them in the area of food science with special emphasis in Food safety as a part of the product development process.

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On three Saturdays during Spring 2014 (February and March), a total of 45 students were brought to the Department of Food and Animal Science at Alabama A&M University to conduct Food Science/Food Safety hands on activities and were given pre and post-tests in food safety/science.  Several demonstrations and hands-on activities were included.  The sessions were presented by graduate students.

During the Fall and Spring 2014 semesters, Dr. Jennifer Patterson from Alabama A&M University conducted hands-on food safety and microbiology activities in local high and middle schools (Grissom High School, Columbia High School, Chapman Middle School, Challenger middle school, Lee High School). The total number of students who participated in the activities was 363; 253 (grades 9-12); 110 (Grades 7-8). The various modules and performance objectives are given below.  Students were also given a pre and a post test.

Module 1:  Building a Case for Foodborne Illnesses

Performance Objectives

1. Distinguish between three types of food safety hazards
2. Explain the relationship between food safety hazards and foodborne illness.
3. Identify common pathogens that cause food borne illness and recognize symptoms for each
4. Identify mode of transmission/contamination of microorganisms

Teaching/Learning Procedures

Power Point:  Food Safety Investigation Lesson 1.1 and 1.2

Hands on Activity:  Bacteria Everywhere (Lab activity)

Module 2:  Preventing Foodborne Illness at Home

      Performance Objectives

1. Identify ways that food can become contaminated
2. List and describe the 4 C’s of Food Safety
3. Identify three causes of food spoilage
4. Define the acronym FATTOM
5. Identify the factors that cause changes in different foods

Teaching/Learning Procedures

Power Point:  Preventing Foodborne Illness

Video:  Food Safety:  Just the Facts or Dr. X’s Quest for Food Safety

Hands-on Activity:  Hands-Off Bacteria (w/Glo-germ and black light) (DEMO)

                                       When Food Goes Bad (Lab activity)Image Removed Image Removed