What skills do we have to keep our food safe?

About this Guide

This Second Level guide will help you to create activities around the wellbeing indicator of Safe using the Food and Health section of the Health and Wellbeing curriculum.

Suggested HWB Experiences & Outcomes

HWB 2-15a

I am developing my understanding of the human body and can use this knowledge to maintain and improve my wellbeing and health.

HWB 2-33a

Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing.

Suggested Learning Intentions

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

Suggested Success Criteria (I Can…)

HWB 2-15a

Explain ways to prevent food poisoning.

HWB 2-33a

Demonstrate safe and hygienic practice when preparing, handling and storing food.

Explain the difference between ‘Use By’ and ‘Best Before’ dates.

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 .


LIT 2-04a

Human Milk Microbiome

Watch this short video, and try to identify the main ideas the scientist is explaining. Who might be interested in this information? Is there another way to present these facts?


RSHP 2-51a

Create a list of the skills and information you might need to feed a baby.

Antibodies and Breastmilk



Suggested Word Bank

  • Safe
  •  Risk
  •  Space
  •  Care
  •  Danger
  •  Hygiene
  •  Cleanliness
  •  Harm
  •  Tidy
  •  Germs
  •  Disease
  •  Infection
  •  Symptoms
  •  Preparing
  •  Handling
  •  Storing
  •  Form
  •  Spread
  •  Multiply
  •  Control
  •  Food Poisoning
  •  Skin Protection
  •  Hot Spots
  •  Use By
  •  Best Before