Food Hygiene (Key Stage Two)
From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and suggested activities. In this case, children look at the bugs and microbes that can cause food to become spoilt and ways in which this can be prevented. There is then an investigation which looks at the most effective way to clean hands and so prevent the spread of microbes onto food.
The activities help children to:
• name some germs of particular importance in foods
• understand the importance of hand washing and food hygiene
• understand the best methods for hand washing
• understand how easy it is to contaminate food
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.