Chilled Food Association
The Chilled Food Association (CFA) was formed in 1989 to establish, continuously improve and promote best hygienic practice standards in the production of retailed chilled prepared food. CFA represents many of the leading names in UK chilled prepared food production, predominantly supplying the retail trade.
The education resources in this collection help students to understand taste, food production, retailing and food hygiene. The materials cover primary and secondary school age ranges and tackle topics including:
• taste and the work of sensory scientists
• microbes, contamination and the importance of good hygiene
• the development of new food products
The materials are classroom-based activities and are primarily aimed at STEM ambassadors. They can, however, readily be adapted for use by classroom teachers.
HEALTH and SAFETY
Any use of a resource that includes a practical activity must include a risk assessment. Please note that collections may contain ARCHIVE resources, which were developed at a much earlier date. Since that time there have been significant changes in the rules and guidance affecting laboratory practical work. Further information is provided in our Health and Safety guidance.
Key Stage One Materials
Produced by the Chilled Food Association (CFA), these activities are aimed at Key Stage One children. They look at the topics of: • Food hygiene and hand-washing • Food and taste • Developing a new food product Primarily aimed at STEM ambassadors, these resources are also readily used by teachers in the classroom. HEALTH…
Key Stage Two Materials
Produced by the Chilled Food Association (CFA), these activities are aimed at late primary age children. They look at the topics of: • Food hygiene and hand-washing • Food and taste • Developing a new food product Primarily aimed at STEM ambassadors, these resources are also readily used by teachers in the classroom. HEALTH…
Key Stage Three Materials
From the Chilled Food Association (CFA), these activities are aimed at Key Stage Three students and look at a range of topics that include: • Common bacteria that cause food spoilage • Reducing the risks of bacterial contamination • Food hygiene • Food and taste • Developing a new food product •…
Key Stage Four Materials
From the Chilled Food Association (CFA), these activities are aimed at Key Stage Four students and look at a range of topics that include: • Common bacteria that cause food spoilage • Reducing the risks of bacterial contamination • Food hygiene • Food and taste • Developing a new food product •…
Collection author
Resource by: Chilled Food Association
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