a) Food can spoil and decay due to the action of microbes, insects and other pests.
Question the children:
Explain to children that food can spoil and decay due to the action of micro-organisms (microbes), insects and other pests. Sometimes, it may be because of changes within the food itself. When food spoils, its appearance, taste, texture and odour change. It may become unsafe to eat.
Some food is perishable, like meat, fish and milk. Some food lasts longer, like flour, beans and canned fruit.
Use the Food spoilage presentation to introduce this concept to children. This will introduce children to the fact that:
b) Food needs to be stored properly and within its date mark.
Explain to children that food packaging displays information which can help people know when to eat the food and how to store it properly.
The two main features are:
Unpackaged foods, such as fresh fruit and vegetables, do not have date-marks or storage instructions. Talk to the children about how they would store these items and know when they are safe to eat, e.g. strawberries in a fridge, potatoes in a cool, dry and dark place.
Use the Food labels presentation to highlight how information is presented and how it can be used.
c) Good personal hygiene is vital when cooking to avoid the risk of food poisoning.
Pose a series of questions to the children about good personal hygiene when cooking:
The Personal hygiene presentation can be used with the children to recap this area of learning.
You could use the Let’s get ready to cook poster as a stimulus for discussion.
Use the Alisha gets ready to cook cards with the children to promote and embed good personal hygiene habits when cooking.
Ask the children to create their own ‘Get ready to cook checklist’ (you could use the Get ready to cook checklist as a writing frame). This should indicate all the personal hygiene checks they will take when cooking. Ensure that children use this checklist when they undertake food preparation and cooking activities at school.
d) Food can be purchased from a variety of sources; food labels provide information to the consumer.
Use the Food Shopping presentation to highlight where food can be purchased. Discuss the advantages and disadvantages of each. Explain about the Red Tractor food assurance scheme and how it helps consumers make choices.
e) Good food safety and hygiene is vital when cooking to avoid accidents and risk of food poisoning.
When cooking, it is important to ensure that good food safety and hygiene is being followed to avoid any accidents and minimise any risk of food poisoning.
Use the Food safety presentation to explain to children about how good food safety and hygiene is undertaken when cooking. This includes:
In small groups, or individually, use the Alisha cooks cards to pose food safety and hygiene questions. Children can either verbally feedback their answers, or complete the Alisha cooks worksheet.
Recap with children:
Make a display of food packaging labels ranking them in order of how long they can be stored safely.
A presentation introducing food spoilage.
A presentation introducing the safety aspects of food labels.
A presentation introducing the importance of personal hygiene.
A poster about getting ready to cook.
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