Graduate School USA

Program

Science and Our Food Supply: Investigating Food Safety from Farm to Table

Program Description

Science and Our Food Supply: Investigating Food Safety from Farm to Table was developed by the U.S. Food and Drug Administration (FDA).

Learning about food safety will help students better understand decisions and practices that can truly impact their personal health.

There are many issues that make food safety an increasingly important issue, for instance:

  • Meals Prepared Away from Home. Nearly 50% of the money we spend on food today goes toward buying food that     others prepare, such as takeout and restaurant meals. A growing number of Americans eat meals prepared and served in   hospitals, nursing homes, daycare, and senior centers.

  • Food From Around the Globe. Food in your local grocery store comes from all around the world; these foods may bring   microorganisms that are uncommon into the U.S. This presents a new set of modern food safety challenges.

  • Pathogens Identified. In 1950, scientists knew of 5 foodborne pathogens. By 2023, there were at least 31 foodborne     pathogens, including 21 bacteria, 5 parasites, and 5 viruses.

  • Climate Change. Changing environmental conditions where food crops are grown are challenging farmers and food       supply chains worldwide. Food availability is already threatened for people around the globe; thoughtful planning and     strategies are critical to ensure the availability of safe food for people around the world.

    This curriculum includes practical food safety science that relates directly to middle and high school students in easily understood lessons. It integrates the methods of real-life scientists who work every day to keep our food supply safe, and translates their strategies and goals into hands-on experiences for your own students. The curriculum is your source to teach students about the link between food … science … and health.

    This Teacher’s Guide includes a new feature: short, new food safety lab instructional videos to help teachers and students visualize and carry out the steps of the labs that are a major component of this updated curriculum.

    You will learn about:

  • Bacteria, including Foodborne Pathogen
  • The Farm-to-Table Continuum of Food Safety
  • Pasteurization Technology
  • The Science of Cooking a Hamburger
  • DNA Fingerprinting
  • Outbreak Analysis

    The estimated time to complete this course is 10 hours. From the date you begin the course, you will have 3 weeks to complete it. Upon completion, you will receive a certificate for 1 CEU (10 hours) from Graduate School USA.

  • FDA

    Admission Requirements

    ELIGIBILITY REQUIREMENTS:  Participants must meet all eligibility requirements that can be reviewed at https://www.teachfoodscience.org/

    APPLICATION REQUIREMENTS: Please have your current teaching certificate available to upload as part of your application.

    When you apply:

    1. Select the apply button. You will be prompted to create an account unless you have one already. This will be your log-in for accessing all course materials. (If setting up a new account, please click on the final “submit” button.)
    2. Your email address, which you enter in this form, will also become your username when you log-in to the class.
    3. Answer all questions.
    4. Once the application is received and reviewed, you will be notified of its status and next steps.

      If you require ADA accommodations, please let us know and visit ADA for additional information.

    For online assistance please contact us at 1-888-744-4723; for information about the course email isabelle.howes@graduateschool.edu

    Course seats are limited.

    This course is sponsored by the U.S. Food and Drug Administration (FDA).

    Application Fee: $ 0.00