Suggested HWB Experiences & Outcomes

  • I am developing my understanding of the human body and can use this knowledge to maintain and improve my wellbeing and health. HWB 2-15a
  • Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a

Suggested Learning Intentions

  • To understand the importance of cleanliness, hygiene and safety when preparing and storing food.

Suggested Success Criteria (I can...)

  • Demonstrate safe and hygienic practice when preparing, handling and storing food. HWB 2-33a
  • Explain ways to prevent food poisoning. HWB 2-15a  /HWB 2-33a
  • Explain the difference between 'Use By' and 'Best Before' datesHWB 2-33a

Suggested Learning Experiences

  • Investigate factors that can increase the risk of food poisoning eg cross-contamination, poor hygiene, unsafe storage, expiry dates being ignored etc. Illustrate the effects of food poisoning.
  • Talk to canteen staff about the precautions they have to take to ensure food is fresh and stored correctly.
  • Investigate how germs spread and their effects – consider areas that are particularly prone to germs – eg ‘hot spot’ areas.
  • Illustrate an ‘ideal kitchen’ environment, annotating good hygiene and safety eg, safe storage of utensils, hand-washing facilities; clean and clear surfaces.
  • Visit the school kitchen or perhaps a visit to the local High School Food Technology Department – observe and record the precautions taken in terms of cleanliness, hygiene and safety. Ask the staff about the measures they take to ensure health, safety and hygiene are adhered to.
  • Make a sorting/matching game for younger pupils to teach them about safe food storage.
  • Assess/evaluate peer/partner safety and hygiene practices when preparing food.
  • Apply knowledge and skills of safety and hygiene within a range of practical cooking activities.
  • Investigate information such as dates and storage instructions on labels to store food and drinks safely, especially the terms 'Use By' and 'Best Before'.
  • Investigate different ways in which germs can get ‘onto’ or ‘into’ our bodies and then make a list of ways they might get spread from one person to another – group into airborne, touch, food and water, animals, injection etc.
  • List the amount of times they wash their hands in a typical day – use this information to produce a simple guide/leaflet/poster to promote the benefits of effective hand washing.
  • Consider fridge/freezer safety when storing foods eg, correct temperature, where and how food should be stored in the fridge etc.