Students will discuss processing food and the "farm to fork" concept of pizza. They will learn about food safety.

Objectives:
To have students understand the variety of processes involved in making pizza a reality.

Time needed:
1 class period

Materials:
Food production chart from farm to fork provided

Background:
Today America exports our expertise in pizza production and promotion all over the world. Michigan has played an important role in the development of pizza chains. The first franchise store of Domino’s Pizza opened in Ypsilanti in 1967. Domino’s prospered and grew at a phenomenal rate. Today Domino’s Pizza headquartered in Ann Arbor, Michigan, has 6977 stores in the United States. Little Caesar’s, another huge pizza franchise, started in Michigan in 1959. Today Little Caesar’s is one of the three largest international pizza chains.

Activities:
Using chart, trace the steps a food may go through before it comes to your pizza. Explain how disruption or rise in price of any part of this chain might affect the use of an ingredient in pizza.

What’s on pizza? What’s in pizza? What’s your favorite? 

About to make pizza at home or about to eat pizza? Wash your hands!

Unwashed hands are a prime cause of foodborne illness.

	Whenever possible, wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets.
	When eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

Separate: Don't Cross-Contaminate.

Cross-contamination during preparation, grilling, and serving food
is a prime cause of foodborne illness.

	When packing the cooler chest for an outing, wrap raw meats securely; avoid raw meat juices from coming in contact with ready-to-eat food.
	Wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.