Project-Based Learning: Food Safety

Covers symptoms, causes and effects, treatments, cures and medical advances for food-borne diseases.

Identifies common causes of food contamination, explains how to avoid food-borne diseases, and describes the symptoms of food-related diseases

This well-organized volume discusses many of the questions teens may have about food production, including the use of chemicals, hormones, genetic engineering, and more. The relevant laws are explained, and the pro and con arguments are presented factually, through text that is fairly easy to read.

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. The author introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject.

Information about FOOD SAFETY can be found in Vol. 4, Unit 10, Lesson 3.

More than 76 million people in the United States—more than a quarter of the population—suffer from food poisoning each year. Despite these risks, most Americans take the safety of their food for granted and take very minimal precautions when preparing or handling food. Threats to Food Safety provides a wealth of essential information on this important issue.