Instructional Video Design Worksheet

Title of Video and Topic: Clean Cut – Proper Cutting Board Handling/Care

___ Micro-video Series _X_Tutorial ___Training ___Screencast ___Presentation/Lecture

Grade or Target Age Group Level: Individuals 14+ years

Video Duration (Maximum 5 minutes, if creating a micro-video series, series must not exceed 5 minutes): 4:36
FCCLA Integration (National Programs, Competitive Events, Meetings/Events, if applicable):

National Program: Power of One helps members to find and use their personal power. Members set their
own goals, work to achieve them, and enjoy the results. The skills members learn in Power of One help them
now and in the future with school, friends and family, and on the job.
• Power of One Unit: A Better You - improve personal traits by learning how to properly clean cutting
boards to stop the spread of germs.

Competitive Events: National Programs in Action

Meetings/Events: Chapter Showcase Night, State Meeting Recognition of Online STAR Event Competitors

Video Learning Objective(s):

• Demonstrate how bacteria spreads on wood vs plastic cutting boards

• Demonstrate how to properly clean and sanitize a cutting board
• Explain the pros/cons of a wood vs plastic cutting board.
• Inform how to use different types of cutting boards for different food products

National Family and Consumer Sciences Standards (or others as appropriate):

Food Production and Services Standards:

8.2 Demonstrate food safety and sanitation procedures.
8.2.5 Practice standard personal hygiene and wellness procedures.
8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross contamination from
potentially hazardous foods and food groups.
Food Science, Dietetics, and Nutrition Standards:
9.2 Apply risk management procedures to food safety, food testing, and sanitation.
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.
9.2.6 Demonstrate standard procedures for receiving, storage, and preparation of raw and prepared foods.

1
Career Readiness Practices (Select all that apply):

□ Act as a responsible and contributing citizen and
employee
□ Apply appropriate academic and technical skills
□ Attend to personal health and financial well-being
□ Communicate clearly and effectively and with reason
□ Consider the environmental, social and economic
impacts of decisions
□ Demonstrate creativity and innovation
□ Employ valid and reliable research strategies
□ Utilize critical thinking to make sense of problems and
persevere in solving them
□ Model integrity, ethical leadership and effective
management
□ Plan education and career paths aligned to personal
goals
□ Use technology to enhance productivity
□ Work productively in teams while using cultural global
competence

Materials Needed to Create Video:

• Wood cutting board
• Plastic cutting board
• Knives
• Raw meat
• Glo-Germ
• Blacklight flashlight
• Dish soap
• Dish scrubber
• Sink/water
• Aprons
Instructional Strategies:

• Demonstration
Demonstrate the spread of germs on wood vs plastic cutting board.
Demonstrate how to sanitize a cutting board.

Key Topic/Step 1: Introduce Topic and Learning Objectives

Timeframe: 0:00-1:50
Storyboard/Scripting (media/images/notes):
• Share cutting board facts/statistics
• Pros and cons of wood and plastic cutting boards
• Introduce self
• State purpose of video (learning objectives)

Key Topic/Step 2: Spreading of Germs

Timeframe: 1:51-2:30
Storyboard/Scripting: (media/images/notes):
• Demonstrate how many germs are on cutting boards with Glo Germ
• Cut meats on cutting boards
• Use blacklight to make germs visible

2
Key Topic/Step 3: Clean Cutting Boards
Timeframe: 2:31 – 4:46
Storyboard/Scripting (media/images/notes):
• Demonstrate how to wash and sanitize cutting boards
• Use blacklight to show how germs have been removed from cleaning/sanitizing
• Restate learning objectives
Summary/Ending (summary of key learning, next steps for viewer, and call to action for viewer):

We have shown you how many germs are on your cutting board and how to properly sanitize
a cutting board. Next time you. Next time you are cutting up meat, bread, cheese, or anything
else, ask yourself am I getting a “Clean Cut?”
Application or Assessment of Learning:

The skill of properly sanitizing kitchen equipment and utensils is taught in Nutrition and Culinary FACS
classes. This skill is necessary in order to ensure that food is safe to eat and germs are not spread to other
foods. In the future this is a skill we will use when preparing meals for ourselves or my family.

Source (If Applicable: cite any published or copyrighted materials used in this video):

Consumer Reports. “Should You Use a Wood or Plastic Cutting Board?” Consumer Reports, 3 Oct. 2022,
www.consumerreports.org/home-garden/cutting-boards/are-plastic-cutting-boards-better-than-wood-
a1490710431/.

FCCLA. “FCCLA Branding Guide.” Family, Career, Community Leaders of America, 2023.

“Free Templates | CANVA.” Canva, https://www.canva.com/templates/.

“Germ Alert! Six Household Items Dirtier than a Toilet Seat.” Healthy Me PA, 24 Oct. 2022,
www.healthymepa.com/2018/11/01/germ-alert-6-household-items-dirtier-toilet-seat/.

YouTube, YouTube, https://www.youtube.com/.

USDA. “Food Safety and Inspection Service.” Cutting Boards | Food Safety and Inspection Service, United
States Department of Agriculture, 17 Aug. 2000, www.fsis.usda.gov/food-safety/safe-food-handling-
and-preparation/food-safety-basics/cutting-boards.
Additional Notes: