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' dates. HWB 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.
Suggested Cross-Curricular Links
- SCN 2-12a – investigate the functions of the skin particularly in relation to protection against infection.
Suggested Word Bank
- food poisoning
- skin protection
- hot spots
- Use by
- Best before
Parent & Community Engagement
Pathways, Tracking & Monitoring
- Year Planner (Second Level)
- Safe E/O Bundle (Rights Respecting Schools )
- Pupil Learning Log and Benchmarks ssf
- Annual Progression Planners ( Second Level)
- Topic Specific Planners ( Second Level)
NHS Lanarkshire Library Resources
- Food Hygiene The Movies. DVD 1. The start of the food poisoning chain. 2. Temperature control. Plus 'Grotty Chef' interactive quiz.
- Did you wash your hands? You spread germs if you don't. A postcard for primary aged children about the importance of hand hygiene and how to wash their hands properly.
- Focus on Food website shows that buying, storing, preparing and cooking food safely and hygienically are vital for health
- NHS information about the causes of food poisoning
- Information about keeping food safe from buying it, through storing, preparing, cooking and eating it!
- Page about food borne illness from Food Standards Scotland