Lesson Plan:  Handwashing

National Family & Consumer Sciences Standards:

9.0:   Food Science, Nutrition & Dietetics

9.2.1:  Analyze factors that contribute to food-borne illness.

9.2.5:  Demonstrate practices and procedures that assure personal and workplace health and hygiene.

Common Core State Standards:

RST.9-10.3 :  Follow precisely a multi-step procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.


Hand washing is the most effective practice to prevent food-borne illness. Students will practice effective hand washing techniques to minimize the risk of food contamination.

Behavioral Objective:

The student will understand and demonstrate proper hand washing skills to prevent food contamination and illness.

Time:   1 – 50 minute class period

Materials Needed:


Anticipatory Set:

Show video:  “The Case of the Rubber Chicken”.  As students are watching, ask them to find all of the mistakes made by Sally Salmonella. Stop video to discuss Sally’s mistakes as soon as the clip of Sally in the Kitchen is complete. Then show rest of video.

Instructional Content:

  1. Instruct on proper hand washing. Watch “Hannah the Food Handler” http://youtu.be/orwUark7uOg  on YouTube and/or use Handwashing PowerPoint Presentation.

  2. Ask each student to rub GloGerm Lotion into their hands, then wash their hands according to the procedures on the video and/or PowerPoint. Then shine the black light on their hands. Students with areas of lotion remaining on their hands should go back to the sink and rescrub their hands.

  1. Students take the written quiz:  Handwashing Quiz. quiz also available to take online at  Handwashing Online Quiz. Teachers may access the quiz and student answers here.

  1. Students who were absent can access the YouTube video, Powerpoints and online quiz. Teachers may also choose to give students the Handwashing Article, which contains all of the information from the PowerPoint.

Flipped Instruction/Independent Study Option:

Students may learn all of the lesson content online at KPCompass.com. The teacher may give the student the course code: VXMQNH9P  to enter they have logged onto the site. Then under “Washington State Safety Project” they can click on the “Kitchen Sanitation” link,then on each page to to learn the information presented and to take the associated quiz.

Teachers wishing to have their own class site on KPCompass.com will have instant access to all of their student progress.  For a free class site, please contact the webmaster at: Dawn_Boyden@lkstevens.wednet.edu.


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