Resources:
• Pictures of different food types
• Handout – How to make a chicken sandwich
• Handout – How clean was your sandwich
• Glo Gel and UV torch or glitter and oil or cinnamon and oil
• Chicken fillets made from playdough
• Crepe paper (green and red) and plastic food
• Paper plates and plastic knives
• Pretend oven – can be a flashcard labelled ‘OVEN’
• Handout – Spot the mistakes

ENGAGE
KWL chart – Discuss what children understand by food hygiene or food safety.
Discuss that there are harmful germs that can make us sick if we are not careful.
Most germs we find on food grow best between 5°C and 40°C in warm and damp places. Germs generally dislike places that are too warm and are killed at temperatures above 70°C. In cooler temperatures, below 5°C, most germs grow very slowly. This is why we keep our food in the fridge and cook our meat well before we eat it. Sometimes harmful microbes found on food can spread to other foods, for example via hands, or kitchen utensils and cause illness when those foods are eaten. They can also be spread if raw meats are washed and microbes splash onto work surfaces or other foods. This is known as cross-contamination.

INQUIRE
Show children pictures of different food types. Discuss that some food contain useful bacteria and other food types contain harmful bacteria also known as germs.

Fruit and Vegetables: Useful and Harmful – Most of the bacteria found on fruit and vegetables are harmless but sometimes germs can be found in the soil in which they are grown. It is therefore important to wash all fruit and vegetables before eating.
Milk: Useful bacteria – fresh milk contains bacteria which help us digest food.
Yogurt: Useful bacteria – yogurt also contains bacteria which help us digest food.
Bread: Useful/Harmless bacteria – the yeast helps bread to rise.
Raw Chicken: Harmful germs – raw chicken may contain germs such as Salmonella
bacteria all of which can cause food poisoning in humans.
Raw Sausages: Harmful germs – raw meat may contain Salmonella bacteria which can cause food poisoning in humans.

Food hygiene activity
In groups, children will make a pretend chicken sandwhich. They will use playdough to represent the chicken, Glo Gel to represent the harmful germs on the chicken and crepe paper to represent the lettuce and tomatoes, to better understand the meaning of cross-contamination. Prior to preparing the sandwich, the playdough must be covered in Glo Gel (or similar) to represent the harmful bacteria.
1. Ask the students how they think they should prepare the chicken sandwich based on what they have learned in the class. Each group will follow the instructions on ‘How to make a chicken sandwich’.
2. When the task is complete ask each group how good they have been in keeping their kitchen clean. Explain to students that their ‘raw chicken’ was coated with a special Glo Gel that represents the harmful bacteria. They couldn’t see the gel because in real life they wouldn’t be able to see the harmful bacteria.
3. Shine the UV light on a test area of Glo Gel on your hand so the students can see how it works. Then go around each group and see how much harmful bacteria they spread around their kitchens and on the food they are about to eat.
4. Ask students what they should have done to ensure that the harmful bacteria did not go onto the sandwich or cooked ingredients, i.e. wash their hands and the benches after touching the raw
chicken.

Children will now refer to the sheet ‘How clean was your sandwich’ to assess their level of cleanliness in the kitchen.

More information and extension of activities may be accessed at file:///C:/Users/Schools_home/Downloads/FoodHygieneCompletePack(2).pdf

ASSESS and EVALUATE
Show the picture of the cookery class. Children will spot 9 things that the students in this cookery class should not be doing and why?

1. Raw meat should be kept on the bottom shelf of the fridge or on a plate to prevent the blood and harmful germs dripping onto and contaminating the other items in the fridge.
2. Normal fridge temperatures (2–5°C) stop germs from growing and multiplying. Leaving the fridge door open heats up the fridge and allows the germs to grow until there are enough to become dangerous.
3. Licking the spoon can spread any harmful germs from the mouth into the food mixture or alternatively, any unwanted germs in the raw mixture into the mouth.
4. Using a tissue to cover your mouth when coughing or sneezing helps prevent the spread of infection.
5. Hair and mucus on the inside of the nose trap any unwanted germs we may breathe in. The ‘snot’ picked from the nose may contain many harmful germs which can be spread onto our food or other people by our hands.
6. Raw eggs have been known to contain harmful germs such as Salmonella, which could lead to a gut infection if eaten raw.
7. All cuts and spots should be covered when cooking, to stop germs spreading from blood to food.
8. The pencil may have come into contact with harmful germs around the room and putting it in the mouth can spread these germs to the mouth or gut.
9. Flies are known to carry potentially harmful germs from source to source.

Cross-Curricular Links:
 Literacy:
 Reading factual material.
 Using oracy skills to elicit information and share research findings.
 PSCD:
 Ensuring personal and food hygiene.