KS2: Food Hygiene
In this lesson plan, students will go through an interactive quiz which follows the process of preparing a meal. Along the way, students will have to make decisions about what to do next to maintain good food hygiene practices.
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Learning objectives
- Understand how microbes can be present in food, the importance of proper cooking and storage to prevent illness, and how to safely manage food to reduce the risk of infection.
Background Information
Microbes can be both useful and harmful in the food industry. Microbes can be used to make food and drink, e.g. the yeast Saccharomyces cerevisiae is used to make bread and beer. Lactobacilli bacteria are used in yoghurt and cheese making.
However, some microbes found in food can lead to food poisoning e.g. bacterial species such as Salmonella, E. coli and Campylobacter are commonly found on raw meats and can cause diarrhoea and vomiting in humans and sometimes even death – though this is rare. Food hygiene practices can reduce the risk of foodborne illness and food spoilage.
In this lesson plan, students identify the microbes that are commonly found in different foods and learn how to improve food hygiene practices so that these microbes don't make people ill.
Activities
Main activity:- Kitchen Check
- Fridge Raiders
- Food Hygiene Quiz
- Spot the Mistake
- Label Sort
Curriculum links
Curriculum Key Elements
- Personal Health and Moral Character
Curriculum Skills
- Communication
- Thinking
- Problem Solving and Decision Making
- Being Creative
- Working with Others
Curriculum Areas of Learning
- Personal Development and Mutual Understanding (PDMU)
- The World Around Us (TWAU)
Supporting Materials
Teacher sheetsStudent worksheetsStudent handouts- Last updated August 2022
- English