1. Wait to be seated. Planners and equipment out please.

2. My expectations Planners and equipment out please.
Tuck your bags under your desk.
Class expectations
Listen when the teacher is speaking.
Do not talk over others.
Ask if you do not understand.
Participate positively.
Respect the room. All equipment must be left in a clean and organised way.

3. On the cover page: Name Teacher Station Number
Work Book Rules
Presentation:
Write in blue or black pen.
Draw in pencil.
Underlined date and title on every piece of work.
One line through any mistakes.
No graffiti .
Stick in all worksheets.
Respond to my feedback in green pen.
On the cover page: Name Teacher Station Number

4. Task!
Title: Introduction to food hygiene and safety. THEN: Find your station. Write in your book: I wash up at sink: I work at station: In my draw there is the following equipment: In my cupboard there is the following equipment: I must always leave the correct equipment at my station and leave my station clean and tidy after every practical.

5. Introduction to Food Hygiene

6. What are the most common food pests?

7. Guess who’s droppings?

8. Watch the video from the food safety guy, what do you notice?

9. Star Challenge
To be able to identify hygiene and safety in cooking with some reasons. .
To be able to describe hygiene and safety in cooking with reasons given.
To be able to justify hygiene and safety in cooking with reasons given.

10. Bacteria
Bacteria are tiny living cells that are found everywhere, they are:
Microscopic.
Impossible to see, smell or taste - Food will look normal.
Most bacteria are not harmful - they are good.
The most common cause of food poisoning.

11. Contaminate What does it mean?
To infect, corrupt or make impure or unsuitable by contact or mixture with something unclean, bad.

12. Cross Contamination
To keep food safe:
do not use the same equipment for raw and cooked foods;
keep raw and cooked foods separate, e.g. raw chicken and cooked chicken.
Prevent this by using the correct chopping boards!!

13. Chopping Boards

14. Complete the worksheet

15. High Risk Foods Meat, Fish and Poultry. Dairy Products and Eggs.
Gravies, stocks and sauces.
Shellfish and other seafood.
Cooked Rice.

16. How can we prevent the spread of bad bacteria when bringing food into school?

17. Storing Food Keep fridges and cupboards clean
Fridge temp between 1°C and 4°C and freezer temp below 18°C
Cover food
Always follow instructions and eat within the use-by-date
Keep raw meat at the bottom of the fridge to stop it dripping onto other food.
No raw food next to cooked
No out of date food
No open cans
No hot foods
No over loading of fridges

18. Hand washing
It is essential that you wash your hands at the beginning of each practical and throughout if necessary.

19. Extension Task
Create an informative poster or leaflet on food hygiene and safety. Include food safety rules, hygiene rules or classroom rules.

20. Plenary
Name one thing you have learnt about food safety and hygiene in today’s lesson?