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

The European Food Safety Authority has stated there is no evidence that food is a source of coronavirus (COVID-19) and it is very unlikely that it can be transmitted through the consumption of food. However, practical food activities including food sharing, tasting, preparation and cooking are probably going to be quite difficult to manage in a classroom setting during this initial period as children return to school. Fortunately there are still plenty of other relevant activities providing challenge and enjoyment for the children, including finding out about things they may have tried to cook at home.
  • 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.