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Johns Hopkins Bloomberg School of Public Health

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Teaching the Food System

A Project of the Johns Hopkins Center for a Livable Future



Food Safety

Lesson Summary

Students will identify sources of bacterial and chemical contamination along the food supply chain. They will simulate an investigation of a foodborne illness outbreak; using survey data, graphs and other tools, they will determine the pathogen and contaminated food responsible. Ways of preventing contamination at the industry and household levels will also be discussed.


Lesson plan
Background reading
Vocabulary definitions
Student handouts
Answer key

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