College of Education & Human Services
Learning Objective: Students will be able to identify a source for current food recalls.
Learning Actions: Students remove recalled foods from their food service operation.
In-Class Activities: Students search food recalls to find foods used in dorm food service.
Out of Class Activities: Students check with a WIU cafeteria manager to see if any of the recalled foods are used by the university dorm food service.
Sample Project Idea: Students review food recalls for national restaurant chain. describe how the manager could have used the Food Safey App to find the problem before the problem hit national news and customers got sick.
Learning Level: College - Undergraduate
Bloom's Level: Applying
Discipline: Dietetics and Hospitality
Submitted by: Carol Longley, Dietetics, Fashion Merchandising and Hospitality, Western Illinois University
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