HOME ECONOMICS

Keeping Safe and HygienicName:

Class Teacher:

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S2

In this unit we are going to build on the information we have already learnt in S1. We are going to reinforce our learning about:

1. Where bacteria is found, and different kinds of bacteria there are.3. What the result of cross contamination might be.4. How we avoid cross contamination.5. Bacterial spoilage of foods.

WHY IS LEARNING ABOUT THIS IMPORTANT??

We are learning about bacteria cross contamination and the spoilage of food so we can keep ourselves and others safe when buying, preparing and storing foods.Eating food that is spoiled or that has ‘gone off’ can cause food poisoning. We will be cooking regularly next year and to make sure the food you eat will not make you sick, it’s important that we make sure you know how to buy, cook and store food correctly.

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BACTERIA

Watch the video clip st:https://www.youtube.com/watch?v=Pq2me3r0cz4

Whilst watching.. try to answer these questions:

What are the 3 reasons why you might get food poisoning?1……………………………………………………………………………………………………………………………………………………………………………..2……………………………………………………………………………………………………………………………………………………………………………..3……………………………………………………………………………………………………………………………………………………………………………..

There are 4 different kinds of bacteria identified – what are they called?1……………………………………………………………………………………………………………………………………………………………………………..2……………………………………………………………………………………………………………………………………………………………………………..3……………………………………………………………………………………………………………………………………………………………………………..4……………………………………………………………………………………………………………………………………………………………………………..

What can the symptoms include?………………………………………………………………………………………………………………………………………………………………………………..

How long can it take to start having symptoms after eating something that is contaminated?………………………………………………………………………………………………………………………………………………………………………………..

How can you reduce the risks?

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Food Poisoning

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And.. If in doubt?............................................................................................................................................................Bacteria are microscopic organisms. They come in many shapes and sizes, but even the largest are only 10 micrometres long - 10 millionths of a metre. They are Tiny!

Bacteria are living cells and, in favourable conditions, can multiply rapidly. Once inside the body, they release poisons or toxins that make us feel ill.

Bacteria can be found all around us, for example on people, pets, raw foods, insects and waste foods. Personal and kitchen hygiene are very important to make sure these bacteria don’t get into the food that we eat because if it does it can cause FOOD POISONING.In S1 we learnt what bacteria need to grow. They are Warmth, Food, Moisture and Time.Revision notes:Using the Leke and Leke Active Learning level 3 book (p.104) Read through the paragraphs on each of these and IN YOUR OWN WORDS write a short paragraph the boxes below.

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Partner Task:

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Notes:

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……………………………………………………………You are both in charge of a local sandwich shop. The Environmental Health Officer has just come into the shop and asked you to explain how you reduce the risk of food poisoning when preparing sandwiches.Using the information you have gathered above and the information gained using the QR code, create a Small Presentation on what you do to reduce the risk of Bacteria Multiplying (Growing). You can create a poster and explain, a leaflet or letter.

The Environmental Health Department is a government agency that makes sure food

is safe to eat…

Buying FoodWhen you go to a shop, café or restaurant to buy food there are a few things we should think about to make sure that we don’t buy something that might make us ill. There are a number of rules that we should always follow when making sure our food is safe to eat.What do you think they could be/would include? You might think about the ENVIRONMENT that the food is produced in, or the TEMPERATURE it’s being kept at or the LENGTH OF TIME the food has been sitting on the shelf.

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Notes:

Think…. If you went into a dirty smelly sandwich shop would you think their food was safe to eat? If the food is out of date is it safe to eat? If you opened a freezer at the supermarket and it was warm inside would the food be safe to eat?

So what do you think you should be checking when you go to buy food?

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Looking at the table on p.106 list the 8 rules they suggest to stick to and explain WHY you should stick to them.

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So what do you think you should be checking when you go to buy food?

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Here is a shopping list of the foods that Emma bought at the supermarket for her family.

Milk Eggs Bread Butter Tomato Ketchup CerealCrisps Salad Cooked HamCheese Fresh Chicken Ice CreamApples Bananas Biscuits Mayonnaise Tinned Soup Frozen PeasFresh Fish Fish Fingers Frozen ChipsBacon Biscuits Tea Bags

Which of the products above should she be careful with when BUYING?Why?……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..

Using the list above place the foods into the correct storage area. Using the rules you have just identified number the columns in the order in which you should go to them.

Tinned Fresh Fruit and Vegetables

Fridge Freezer

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Getting Your Food HomeWhat do you have to think about when transporting you food home?……………………………………………………………………………………..……………………………………………………………………………………..…………………………………………………………………………………….…………………………………………………………………………………….…………………………………………………………………………………….Why do you have to take precautions when buying, transporting or preparing food?……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………..CREATE A FRIDGE MAGNET BELOW WHICH OUTLINES THE DANGERS OF NOT FOLLING THESE RULES.

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When working in a kitchen preparing food you must also think about bacteria and cross contamination (moving bacteria from one place to another).What precautions do you think we take to stop this happening? Think about the routine you follow when you come into Home Economics to cook….

Below is the image of a working kitchen. In 3 different colour circle FOOD HYGIENE, PERSONAL HYGIENE and FOOD SAFETY

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