Food Hygiene (Key Stage Four)
From the Chilled Food Association, this resource helps children to think about hygiene and food microbes. 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, students look at the causes and agents of food contamination.
The activities help students to:
• name some microbes of particular importance in foods
• understand the importance of hand washing and food hygiene
• understand how easy it is to contaminate food
• describe briefly some of the important processes food companies go through to meet the high standards set by legislation
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.