This PowerPoint provides an introduction to teaching food hygiene.

• To understand that there are both useful and harmful microbes in food, where they can be found, and risks and consequences of food poisoning.
• To learn about foodborne illnesses occurring in the home and elsewhere and full consequences that can arise as a result.
• To understand that the home could be a riskier cooking environment compared to eating at food establishments.
• To develop more of a global perspective about food poisoning.
• To teach food safety and food hygiene through multicultural differences.
• To understand/identify the different aspects of food (nutrition, ecology, microbiology, allergy…).

• Link to pre questionnaire
• Link to post questionnaire

This PowerPoint provides educators an overview of microbiological aspects in food hygiene.

• To understand that there are both useful, spoilage and harmful microbes in food and that these latter can cause food poisoning.
• To understand causes, symptoms, risks and consequences of the main microbes involved in foodborne illnesses:

• Norovirus
• Toxoplasma Gondii
• Campylobacter jejuni and Campylobacter coli
• Salmonella enterica
• Listeria monocytogenes

• To understand that foods from all sources, including homes and backyards are covered with microbes.

• Link to pre questionnaire
• Link to post questionnaire

This PowerPoint provides educators with an overview of food labels and food waste.

• To understand food labels.
• To understand the link with food waste and how to reduce it.

• Link to pre questionnaire
• Link to post questionnaire

This PowerPoint provides educators with an overview of infection transmission.

• To understand the chain of infection and critical points for food hygiene:
• To understand the concept of maintaining the cold chain and how to realize it.
• To understand the concept of cross-contamination and how to avoid it.
• To understand how to handle different kinds of meat as well as eggs safely.
• To understand the correct way to check that food, including meat has been made safe to eat.
• To understand and demonstrate the correct way to use a temperature probe.
• To understand and reinforce that drying cloths and sponges makes a difference including transferring infections in the kitchen and how to prevent this.

• Link to pre questionnaire
• Link to post questionnaire