Search for notes by fellow students, in your own course and all over the country.
Browse our notes for titles which look like what you need, you can preview any of the notes via a sample of the contents. After you're happy these are the notes you're after simply pop them into your shopping cart.
Title: very important for ks3
Description: you should check this out. once you are done downloading it you will get 20 quid
Description: you should check this out. once you are done downloading it you will get 20 quid
Document Preview
Extracts from the notes are below, to see the PDF you'll receive please use the links above
Food hygiene
Teaching notes
This is a group activity
...
g
...
At the beginning show five questions that everyone in the class will be expected to
answer at the end of the lesson
...
g
...
b
...
d
...
When should food handlers wash their hands?
What are the four main pests found in food businesses?
Explain the similarities and differences between disinfectants, detergents and
sterilisation units
...
How might food poisoning caused by viruses be transmitted?
Students should be in mixed ability groups of 5-6
...
Give each
member of each group a number 1-5
...
Depending on the class, it may be a good idea for the teacher to decide
the composition of the home groups and expert groups before the lesson
...
e
...
Each person in the home group will become an
expert on one aspect of the topic
...
)
When you are ready, the home groups fragment: expert 1 students will leave their home
group and go to the area set aside for the expert 1 resource sheets; expert 2 students
will go to the expert 2 resource sheet, and so on
...
These students work together to read the resource and answer the questions
on their sheet
...
When the time is up, students return to their original home group
...
Every student should be able to contribute the answers to two to
three questions on this sheet
...
Go through the answers as a class
...
Students must answer these under ‘exam’ conditions
...
wessexwater
...
uk/customers/threecol
...
pestcontrolbucks
...
uk/mouse/
http://www
...
uk/Conditions/Food-poisoning/Pages/Symptoms
...
teachitscience
...
uk 2012
19566
Page 1 of 13
Food hygiene
Expert 1 – pest control adviser
Pest control in catering
Catering companies should take sufficient precautions to prevent pests from entering
food storage and preparation areas
...
The main pests of food are mice, rats, cockroaches and flying insects
such as flour beetles
...
As well as signs of
pests, they should also look for gaps and holes around external doors, windows and
drains
...
Flying insects can be excluded from food areas by window screens
...
Away from the main light sources and food preparation surfaces,
electric insect killers are an effective method of control
...
Cockroaches are an insidious pest requiring a treatment programme organised and
carried out by a specialist company
...
They are extremely adaptable and can squeeze into the
smallest spaces
...
A dual
approach, trapping and poison-baiting, is most effective
...
© www
...
co
...
They demand that food sold by shops and
catering businesses will not make them ill and does not contain anything unwanted, such
as hair
...
Wash them before:
starting work
handling cooked food
and after:
going to the toilet
handling rubbish or waste
any cleaning task
blowing your nose, sneezing or coughing
touching your hair
smoking
...
Keep hair clean and tied back or covered
...
They should only wear
simple jewellery that can be easily cleaned
...
They should refrain from coughing or sneezing over food, and from picking their nose
and biting their nails
...
They must not blow into bags, or lick their fingers when
opening wrapping materials
...
teachitscience
...
uk 2012
19566
Page 3 of 13
Food hygiene
Expert 3 – GP
Symptoms of food poisoning
The time taken for symptoms to develop after eating
contaminated food is called the incubation period
...
Nausea, vomiting and diarrhoea are the most common symptoms of food poisoning
...
Dehydration is the main risk from food poisoning
...
Any suspected case of food poisoning where a takeaway or restaurant is the likely source
of the infection should be reported to the local Environmental Health Officer
...
teachitscience
...
uk 2012
19566
Page 4 of 13
Food hygiene
Expert 4 – microbiologist
Causes of food poisoning
Most cases of food poisoning are caused by eating food which contains certain types of
bacteria or viruses
...
Bacteria growing on food can also produce toxins
...
Campylobacter is the most common cause of food poisoning in the UK
...
Infection can occur when foods
are not stored at the correct temperature
...
Staphylococci are found naturally on human skin and in the nose
...
Thorough hand washing is extremely
important when handling food stuffs
...
It produces toxins which can lead to food poisoning
...
coli) occurs naturally in the intestines of cattle
...
g
...
Viruses
Some viruses, such as norovirus, can contaminate food and cause food poisoning
...
Shellfish and vegetables
which may have come into contact with sewage-contaminated water can transmit viral
diseases
...
Hepatitis A virus can be passed from the hands of infected individuals and into sewage
...
g
...
Metals such as mercury and aluminium can contaminate food
...
© www
...
co
...
The disinfection of surfaces is essential to prevent cross-contamination throughout food
preparation areas
...
coli, Salmonella,
Campylobacter and other bacteria
...
Sterilisation cabinets are used to sterilise kitchen utensils such as knives
...
Separate sinks are required for hand washing and food preparation
...
The correct maximum and minimum temperatures for warming,
cooking and refrigerating food should be applied
...
There should be separate cutting boards for meat and
vegetables
...
Food waste and other rubbish should be removed as quickly as possible
...
Waste cooking oil must be collected by
licensed companies and not disposed of down the drains
...
teachitscience
...
uk 2012
19566
Page 6 of 13
Food hygiene
Question sheet
Expert 1 – pest control adviser
1
...
2
...
Describe how flying insects can be controlled
...
How do cockroaches need to be dealt with?
5
...
How can mice be controlled?
Question sheet
Expert 2 – environmental health officer
1
...
Give five examples of when food handlers should wash their hands
...
Why do you think it is best not to wear jewellery when preparing food?
4
...
teachitscience
...
uk 2012
19566
Page 7 of 13
Food hygiene
Question Sheet
Expert 3 – GP
1
...
2
...
3
...
Why is dehydration the main risk of food poisoning?
5
...
What should you encourage the deli to do to prevent this happening
to someone else?
Question sheet
Expert 4 – microbiologist
1
...
2
...
In what type of food are many of these bacteria found?
4
...
How might food poisoning caused by viruses be transmitted?
6
...
© www
...
co
...
Why is the disinfection of surfaces so vital in a kitchen and other food preparation
areas?
2
...
Explain the similarities and differences between disinfectants, detergents and
sterilisation units
...
Why is temperature so important when cooking or storing food?
5
...
teachitscience
...
uk 2012
19566
Page 9 of 13
Food hygiene
Home group – question sheet
1
...
...
Describe the differences between disinfectants, detergents and sterilisation units
...
...
Explain the three main rules of personal hygiene in a kitchen
...
...
When should food handlers wash their hands?
...
5
...
...
6
...
...
What is the incubation period for most cases of food poisoning and what does this
mean?
...
8
...
...
© www
...
co
...
What are toxins?
...
10
...
...
11
...
...
12
...
...
© www
...
co
...
Mice, rats, cockroaches, flying insects
...
To ensure foodstuffs do not become contaminated
...
Screens, electric insect killers
...
Specialist pest control company
...
With urine and faeces
...
Trapping and poison-baiting
...
1
...
2
...
3
...
4
...
Expert 3 – question sheet
...
Any five from the following:
nausea, vomiting and diarrhoea, stomach cramps and abdominal pain, loss of
appetite, a high temperature (38ºC or above), chills
...
The incubation period is the time taken for symptoms to develop after eating
contaminated food
...
One hour to 90 days, but most cases have an incubation period of between one
and three days
...
Vomiting and diarrhoea cause people to lose a lot of fluid
...
They should contact the local Environmental Health Officer
...
teachitscience
...
uk 2012
19566
Page 12 of 13
Food hygiene
Expert 4 – question sheet
...
Any six from the following:
Salmonella, Campylobacter, Clostridium, Listeria, Staphylococci, E
...
2
...
3
...
4
...
5
...
6
...
Expert 5 – question sheet
1
...
2
...
3
...
Disinfectants and sterilisation kill a high percentage of
bacteria; detergents are used mainly to clean utensils of grease and food debris,
although high water temperature will also kill microbes; sterilisation units don’t
always use chemicals
...
The correct temperature when cooking food kills microbes; when warming, it
prevents microbes from increasing in number; when storing, a cold temperature
prevents microbes from multiplying
...
5
...
Home group question sheet
See above for answers
...
teachitscience
...
uk 2012
19566
Page 13 of 13
Title: very important for ks3
Description: you should check this out. once you are done downloading it you will get 20 quid
Description: you should check this out. once you are done downloading it you will get 20 quid