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What the pantomime is all about and what you need to get started.

How to get startedBook 1

www.safefoodonline.com

The Hands of DoomBook 1: How to get started

safefood’s mission is to protect and improvepublic health by fostering and maintainingconfidence in the food supply on the island ofIreland, in partnership with others. Promotingbetter hygiene practices as part of everyday life is a key element of our programme. Handwashing is a simple yet effective way to eliminate germs.

safefood has commissioned a school play withmusic to promote this message to school children.Over-the-top characters, familiar songs, humour,heroes and villains are all part of the magic of theshow.

From scripts to music, from costume guides tohats, you’ll find everything you need to bringthese characters and messages to life.

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Foreword

In the current climate of food safety, the issue of education is extremely important. Experience has shown that public

health messages need to reach the very young, if they are to have any lasting impact on society.

Historically, schools have always been concerned with children’s health and well-being. safefood has identified the

need to provide basic food safety information at primary level. Recognising this need and working closely with

drama and production professionals, we have designed and produced The Hands of Doom kit aimed at primary

school pupils. The kit will provide teachers with the resources necessary to put on their own performance,

not only developing drama skills but also instilling food safety awareness in the pupils.

I would like to thank all those involved in the project, particularly the pilot schools who generously gave of their

valuable time and resources in the development stage – Seamus Boyle, Principal and Leo Kilroy of O’Connells Primary

Branch, Dublin; Joe Whitfield, Principal, and Heather Sandford of Mullavilly Primary School, Tandragee, Co Armagh;

Patricia Quinn, Principal, and Helena Kelly of St. John’s Girls’ Primary School, Belfast; Eimear Brennan, Acting

Principal, Knockconnon National School, Emyvale, Co Monaghan; and Rena Culhane, Principal, and Maureen Brosnan

of Courtney Boys’ National School, Newcastle West, Co Limerick whose performance is featured in the enclosed

video.

It would not have been possible to develop this programme without the invaluable support and hard work of:

Shane O’Doherty – Inspired Events Ltd

GrÁinne Walker – Inspired Events Ltd

Joe O’Donnell – Author

Noel McDonough – Theatrical Consultant and Lyricist

I would like to encourage all schools to use this resource. Your support and participation will assist in educating the

youth in a very practical way and will enhance the learning experience for all involved. We hope that you enjoy using

this kit with your pupils and look forward to receiving your feedback.

Martin HigginsChief Executive

safefood, the Food Safety Promotion Board

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The hands of doom


The hands of doom

Costumes, masks and scenery

Book 3

The hands of doom

Acting tipsBook 4

The hands of doom

Classroom workbook

Book 5

The hands of doom

Script and musicBook 2


Introduction

This resource pack is designed to help you and your pupils understand simple food hygiene messages. The lesson

plan will provide the background information necessary to explore such areas as food poisoning bacteria, cross

contamination and the importance of handwashing.

The amount of detail used is more than would normally be included in a script. As a rule, many details of movement

and performance are worked out in the rehearsal process by the director and the performers. In this script there are

many indications as to how roles should be played and the sort of comedy business required. Hopefully this will offer

the children who will be performing the widest scope for interpretation.

On the other hand, the script should be looked upon as a basic recipe which can be cooked by each school to its own

taste, and according to available means and facilities, as long as the basic messages are transmitted soundly. The

script is capable of being performed as easily in any available open space as it is on a stage. Costumes and settings

can be as simple or as complex as required.

The scenery can be as basic or as elaborate as wished. However, scenery is not vital as the role of the chorus (as trees)

is to act as a backdrop. (See Book 3 for further details.)

The Hands of Doom introduces characters in a fun and interesting way and presents them in the context of an

adventure story. Interesting characters are linked with common bacteria, which we see as an important exercise in

familiarising children with bacteria and their harmful effects.

The first step in getting started is to introduce the terminology, phrasing and concepts which are reinforced in the

script. With this in mind, we have included background information to be used in a lesson plan.

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The kit contains –

Book 1 – How to get started

This book introduces the The Hands of Doom story and characters.

Book 2 – Script and music

This book contains the script with tips on direction, character descriptions and some tricks

you may want to incorporate into the show. It also contains the full musical score and cd.

The cd contains tracks 1–4, with vocals for the learning process, and tracks 5–8 which are backing

tracks without the vocals.

Book 3 – Costumes, masks and scenery

An illustrated guide, providing suggestions on how to make the costumes. Templates are

provided so that each child can create their own mask. Guides on how to treat the scenery,

with suggestions on what materials to use are also available.

Book 4 – Acting tips

Hints and tips on how to get the most out of the performance are found in this book – for players

and audience alike.

Book 5 – Classroom workbook

Underlying all the fun in The Hands of Doom show is a serious message. To help reinforce this

message worksheets are provided that can be used in the classroom. These worksheets include a

poster the children can colour in, featuring characters from the show, stickers the children can

also colour in, a quiz and worksheets.

To help you promote the show you’ll find a poster in the pocket of this brochure. The dates and times have been left

blank so you can fill in your own time.

If you have any questions please contact us at ROI 1850 404 567 or NI 0800 085 1683 or visit the website

www.safefoodonline.com.

The hands of doom


The hands of doom

Script and musicBook 2

The hands of doom

Costumes, masks and scenery

Book 3

The hands of doom

Acting tipsBook 4

The hands of doom

Classroom workbook

Book 5

The Hands of Doom

With a cast of 10 main players and a chorus of up to 30, the show is perfect for staging by 9–12 year olds. The

message is suitable for all age groups and can be performed for pupils and parents alike.

The cast includes a pessimistic soothsayer, a tiresome royal herald, a short-tempered monarch, three villains,

a beautiful princess and, of course, a great hero. The show follows the adventures of the hero Valbrand battling

the evil Big Bugsy and his sidekicks Sam and Ella.

The Characters

Valbrand Strifeborn Thok

Angwish Gertrude Hygenie


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Big Bugsy Minor Bug 1 Minor Bug 2

Sam + Ella [fake] Sam + Ella [real] The trees

The Chorus


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OBJECTIVES

By the end of this lesson the student should be able to:

• identify what makes bugs grow

• understand cross contamination

• understand the importance of handwashing

• develop literacy skills.

Lesson description

This lesson introduces common food poisoning bacteria, cross contamination and the four easy steps to food safety.

The emphasis of the lesson is on helping students adopt habits that will minimise their risk of exposure to these

foodborne bacteria. The Hands of Doom will reinforce the information found in this lesson plan and the students

should be familiar with the terminology used within the script.

Teacher’s Notes

The bugs that cause trouble

Food poisoning is caused by bacteria, viruses, parasites and fungi.

Most are harmless, but if present in food some can cause serious disease. Your food may taste delicious but it might

still contain bacteria that may make you sick.

So the best approach is to follow a number of food safety tips to ensure that you kill off and prevent the spread of

any harmful bacteria in your home.

Salmonella is a food poisoning bacteria found on raw meats, poultry, eggs and unpasturised milk.

What makes the bugs grow?

Bacteria need: 1. Food 2. Warmth 3. Moisture 4. Time

They love meat, fish, dairy products and eggs. They thrive at body temperature (37°C) but grow in the danger zone

between 5°C and 63°C.

Foods that contain moisture are ideal, allowing bacteria to multiply very quickly – many double in number every

20 minutes.

Add these conditions together and bacteria at room temperature can multiply into millions after only a few hours on

one piece of food! One germ can multiply to more than 4 million in just 8 hours (Source: Foodlink 2001).

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Stop the bugs - 4 easy rules!

1. Clean 2. Separate 3. Cook 4. Chill

1. CLEAN

Washing hands:

Hands and especially finger nails are a wonderful home for bacteria so it's very important to wash your hands

• before handling food

• after handling raw meat, poultry or fish

• after using the toilet

• after gardening or handling rubbish

• after handling a pet or other animal

• after smoking

• after sneezing or coughing.

Cleaning:

Kitchen counters, cooker hobs, tables, chopping boards, knives, etc. can all become contaminated with bacteria

from raw meat, poultry or fish. Make sure you clean all preparation and eating surfaces. A quick spray and wipe is

not enough – put some elbow into it! Wash cutting knives that have been used on raw meat, poultry or fish before

using them for chopping vegetables or other food.

Use separate chopping boards for raw meat, poultry and fish and another for vegetables, salads or bread.

Wash chopping boards in the dishwasher, if you have one, or in warm soapy water and replace them as soon as they

become scored with knife marks.

Clean as you go along – and mop up spills when they happen. Wash and replace dishcloths, tea towels and hand

towels frequently.

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2. SEPARATE

Cross contamination is when ready-to-eat food is contaminated with bacteria by direct contact with raw meat,

poultry, fish or unwashed vegetables, or indirect contact with hands, utensils or work surfaces that harbour harmful

bacteria. By following the cleaning rules you will avoid indirect cross contamination. In order to prevent direct cross

contamination you should:

• Pack your raw meat, poultry and fish separately at the supermarket.

• Make sure other meat products such as cooked ham are never packed in the same bag.

• Always store raw meat alone on the bottom shelf or in the drawer of the fridge so that juices cannot drip onto

other food.

• Never place other food in direct contact with raw meat, poultry, fish or unwashed vegetables.

Teacher could possibly give some real life example of direct and indirect contact here just to make the difference

between the two clear.

3. COOK

• Follow the recipe – even if it's the instructions on the packet.

• Always cook food to a high temperature for the right amount of time to kill off any bacteria.

• Food should be cooked to a core temperature of 70°C for 2 minutes. Buy and use a meat thermometer.

If you don't have one, be sure to cook burgers, chicken and pork until the juices run clear.

Be very careful about leftovers!

• Lukewarm food is perfect for fast-growing bacteria. If you are reheating food only reheat it once.

• Make sure you reheat to piping hot: internal temperature of at least 70°C.

• Never just pour hot gravy or sauce on cold food.

Microwave cooking

• Microwaves cook differently so follow the instructions on the pack. For cooking fresh produce buy a microwave

cookery book.

• If your microwave has no turntable make sure you stir or turn the food during its cooking cycle.

• Always leave the food to sit for at least a minute afterwards, since microwaves continue to cook food for a time

after the cooker has been turned off. This is called the standing time.

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4. CHILL

• The reason we refrigerate foods such as meats, dairy products and certain vegetables and fruits is that most

bacteria do not thrive below 5°.C

• The correct temperature for a fridge is at or below 0°C. At this temperature the food remains ready for cooking or

eating and the bacteria or viruses do not multiply.

Fridge rules:

• Keep your fridge clean.

• Discard old food and wash inside surfaces with warm soapy water.

• Don't overstuff your fridge – this raises the temperature, especially if you’re constantly opening the door to

munch. When you want to keep leftovers, let the steam evaporate first and then cover and store in the fridge.

• Put your chilled foods away quickly when you come home from shopping.

Frozen foods too need separate treatment:

• Always buy your frozen foods last and pack separately from other foods.

• Don't leave them in the boot of the car for long periods and put them in your freezer as soon as you get home.

If you are home-freezing, always date your food and follow the instructions on the length of time you should

store any particular food type. Do not freeze food if it has gone beyond its 'use-by' date.

Never thaw and refreeze:

• If you want to defrost slowly in the fridge that means planning ahead. Take out the meat or dish from the freezer

the night before and leave it in the fridge rather than on the counter top.

• If you do defrost using the microwave, cook the dish immediately.

You don't want to mess with food poisoning. It's easy to avoid. Just get in the habit of remembering the

four rules:

1. Clean 2. Separate 3. Cook 4. ChillIt's worth it in the long run!

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Developing literacy skills

There are a number of words in the play that may be new to the children. Included below is a selection words to be

introduced and explained.

It is important to note that these words should be introducedphonetically, in particular words like ‘pestilence’ and ‘plague’ asthese words reinforce the food hygiene message. Any other wordsthat you find difficult in this script could be incorporated into a workshop. (See Book 4.)

DANGER WORDS DRAMATIC WORDS!

Loathsome Endeavour

Perilous Inimitable

Pestilence Inevitable

Contemptible Incompetent

Eliminate Ravenous

Calamity

Obnoxious

DESCRIPTIVE/FUN WORDS FOOD HYGIENE WORDS

Fiddle-de-dee Bacteria/Germs

Balderdash Cross Contamination

Stuff and Nonsense Contagious

Poppy Cock Spores

Fiddly Faddle Bug culture

Codswallop Microbes

Triskadekaphobia

Additional worksheets for pupils can be found in Book 5.

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GLOSSARY

A

Antibiotic

A substance that tends to destroy or stop the growth of micro-organisms, particularly bacteria and fungi. Antibiotics

do not kill viruses.

B

Bacteria

Single-celled micro-organisms found in the environment, which multiply quickly under the right conditions. Some

bacteria can cause disease while other ‘friendly’ bacteria can help protect the body.

‘Best before’ date

Date assigned to foods with a shelf-life of two years or less. It may be safe to eat foods after the ‘best before’ date,

but they will have lost peak flavour and nutrients.

C

Contamination

The spoiling of food due to the presence of harmful substances or micro-organisms.

Cross contamination

Contamination of food caused by the transfer of harmful bacteria from spoiled to unspoiled foods or from hands to food.

Campylobacter

A type of bacteria found in contaminated food or fluids. Campylobacter consists of several species that cause

disease in humans, including Campylobacter jejuni, a type of bacteria.

D

Danger zone

The range of temperatures between 5°C and 63°C at which most bacteria multiply rapidly.

Disinfectants

Any substance or agent, such as heat, radiation or chemicals, that inhibits the growth or activity of

disease-causing micro-organisms.

Detergents

A purifying or cleansing substance made from chemical compounds with oil-dissolving effects.

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E

E-coli

A foodborne bacteria that causes E. coli O157 human disease, which is a gastrointestinal illness that occurs within

five days of eating contaminated food.

F

Foodborne Illness

An illness that occurs when food containing harmful bacteria is eaten.

Fungi

Any parasitic plant that reproduces by spores, such as mould, mushrooms or yeast. Fungi lack chlorophyll, leaves,

true stems and roots.

Food spoilage

Food that displays an undesirable change in colour, flavour, odour or texture due to the gradual process of microbial

growth, usually due to improper temperature controls or the passage of time.

Food poisoning

A severe gastrointestinal illness caused by eating contaminated food, such as the Salmonella bacteria. Symptoms

typically include vomiting, stomach cramps and diarrhoea.

G

Gastroenteritis

An illness that causes the lining of Gastro Intestinal (GI) tract to become swollen, causing vomiting, diarrhoea and

fever. Gastroenteritis is contracted by coming into contact with contaminated foods and beverages or with another

person who is infected. Washing hands regularly significantly helps to prevent it.

Gastro Intestinal tract

Also known as the digestive tract, the GI tract is the means by which food is digested and waste material is removed

from the body. Key components of the GI tract, such as stomach acids and bacterial flora in the intestine, help

protect against foodborne pathogens.

I

Infection

An illness caused by pathogenic micro-organisms invading the body, whether through the consumption of food or

other means.

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Immune system

A complex system of different bodily systems functioning together for the purpose of discerning and fighting

against harmful foreign substances that have entered the body, such as certain bacteria or viruses.

L

Listeria

Harmful bacteria found in contaminated foods such as cheese, meat, seafood, milk and vegetables. Listeria causes

the human illness, listeriosis.

M

Mould

A fine and usually furry growth of microscopic fungi found on foods, objects and surfaces.

P

Perishable

Foods that are easily susceptible to spoilage unless properly stored.

Preservation

The process of preventing organic matter from spoiling or decaying, usually by refrigeration, canning or salting.

Pesticide

A chemical used to kill unwanted organisms, such as insects, worms or rats. Pesticides are often hazardous to

humans as well, causing conditions such as nerve damage, birth defects or cancer.

R

Resistance

The natural ability of an organism to defend itself against disease.

S

Salmonella

Bacteria found in contaminated food, such as poultry, meat and eggs, that causes the human illness. Salmonella

causes the human illness, salmonellosis.

Spores

The tiny reproductive cells of lower organisms such as fungi, algae and certain bacteria. Highly resistant to heat and

dehydration, spores are capable of growing into new organisms.

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T

Temperature

The intensity of heat or cold of a substance, room, country, etc. Temperature is usually expressed in terms of units or

degrees on a thermometer.

Toxins

Poisonous substances, particularly those formed by pathogenic bacteria, which are capable of causing disease when

brought into contact with other living organisms.

U

‘Use by’ date

Demarcation indicating to consumers the last day that food will be at peak flavour and quality. Food that is past its

‘use by’ date can pose a health risk.

V

Virus

Ultra-microscopic parasites of animals, plants and bacteria. Most viruses cause disease.

Y

Yersinia

A type of bacteria that causes various diseases in animals, such as Yersinia pestis, which caused the Black Death plague.

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Other resouces

Food safety

safefood, the Food Safety Promotion Board

7 Eastgate Avenue

Little Island

Cork

Helpline:

1850 404567 (ROI)

0800 0851683 (NI)

www.safefoodonline.com

Food Safety Authority of Ireland

Abbey Court

Lower Abbey Street

Dublin 1

Helpline:

1890 33 66 77

www.fsai.ie

Food Standards Agency Northern Ireland

10c Clarendon Road

Belfast

BT1 3BG

Telephone:

02890 417700

www.foodstandards.gov.uk

Drama and Acting

Books

Anna Scher & Charles Verrall, 100 + Ideas for Drama, first published in 1975, Heinemann Educational Books Ltd

Anna Scher & Charles Verrall, Another 100+ Ideas for Drama, first published in 1987, Heinemann Educational Books Ltd

Christine Poulter, Playing the Game, first published n 1987, The Macmillan Press Ltd

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