Food Safety is FIRST in preventing foodbourne illness; Food Safety FIRST
Food Science Inquiry Resources Science Education Standards Teaching Critical Thinking
How to Enroll
Contact Us
Technical Requirements


Bacteria are Everywhere -

Through this distance learning module you will increase your knowledge of bacteriology and food microbiology as you learn about the 12 bacteria that most often cause dangerous foodborne illnesses. While following the principles of inquiry-based learning, you’ll help students connect what they are learning in their science classroom or laboratory to their everyday life experiences. This module also contains resources that you can use to teach your students basic laboratory safety skills and concepts.

Upon completion of this module participants will

1) meet these Learning Objectives:

  • investigate and plan to apply the principles of inquiry-based learning in their classrooms.
  • increase their knowledge of bacteriology and food microbiology.
  • use the internet to increase their knowledge of food safety principles and resources while gaining skills in critical evaluation of food safety information.
  • investigate and plan to apply safe laboratory practices in their classroom.
  • investigate and plan to apply basic laboratory procedures in food microbiology in their classrooms.
  • plan to use food safety principles and laboratory techniques as tools to teach their students about the scientific method.
  • relate the lessons learned in this module to the National Science Education Standards. ? plan to apply knowledge, attitudes, and skills learned in this module in their classroom, the workplace and in their personal lives.

2) experience Inquiry Based Learning to:

  • engage in activities such as finding “What’s Wrong with this Picture” of lab safety practices, doing the “Microbe Match,” and testing food safety knowledge online.
  • explore concepts of
    • basic lab techniques and safety practices with video demonstrations, posters, and PowerPoint presentation,
    • sources of microbial contamination through the hands-on laboratory experiment “Don’t Cross Me” and PowerPoint presentation “The 12 Most Unwanted.”
  • explain understanding of these concepts through online investigations of resources and asynchronous discussions with fellow teachers and practitioners
  • elaborate on how skills and strategies learned in this module can be applied to individual classroom settings through online discussions.
  • evaluate the usefulness of individual activities and this learning experience through discussion groups and program evaluation.

3) be awarded a certificate of completion that can be used to document 15 hours of Professional Development. 1.5 Continuing Education Units (CEUs) are also available to those who request it.

UMass Extension Logo
Developed by UMass Extension Nutrition Education Program in cooperation with National Science Teachers Association, UMass Amherst Departments of Nutrition and Food Science, STEM Education Institute and the Department of Computer Science, copyright 2004. UMass Extension and the United States Department of Agriculture cooperating. UMass Extension provides equal opportunity in programs and employment. This project is funded in part by USDA CSREES Grant Number 2002-51110-01501.
National Science Teachers Association Logo