Health and Wellbeing: Food and Health
3rd Level
Significant Aspect of Learning 4
Developing skills, attributes and capabilities to apply safe and hygienic practices to everyday routines, based on knowledge
and understanding of their importance to health and wellbeing.
Learning Statement(s)
Explain the importance of food safety from purchase to consumption.
Demonstrate food safety principles practically when preparing, cooking and consuming food.
Experiences and Outcomes
HWB 3-33a: I can apply food safety principles when buying, storing, preparing, cooking and consuming food. (Health and wellbeing > Food and
health > Safe and hygienic practices)
Secondary Organisers
LIT 3-06a: I can independently select ideas and relevant information for different purposes, organise essential information or ideas and any supporting detail in
a logical order and use suitable vocabulary to communicate effectively with my audience.
LIT 3.25a I can use notes and other types of writing to generate and develop ideas, retain and recall information, explore problems, make decisions, generate
and develop ideas or create original text.
TCH 3.10a I can practise and apply a range of preparation techniques and processes to make a variety of items showing imagination and creativity and
recognising the need to conserve resources.
Lesson 1: Researching and Understanding…
Learning Statement (s)
Explain the importance of food
safety from purchase to
consumption.
Learning Intention
Through investigation and
exploration, pupils will learn about
the importance of good personal
and kitchen hygiene to health and
wellbeing.
Knowledge & Understanding
and Skills development:
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Peer discussions
Reflecting upon personal
learning through discussion
Creating posters/leaflets to
share learning with others
Identifying importance of
good hygiene
Identifying and explaining
rules in relation to buying,
storing, cooking and eating
food.
Explain the importance of good
personal and kitchen hygiene to
health and wellbeing.
Following initial discussions
personal hygiene and why it is
important when preparing food,
pupils have to design a ‘clean’ chef.
This would represent the basic
personal hygiene rules which are
enforced in the practical food
room. Pupils then went in to look
at the role temperature control
played within the storage and
cooking of food. Pupils then
produced a ‘germometer’ in their
workbooks to reflect this and
identity key temperatures.
Identifying and explaining rules in
relation to buying, storing, cooking
and eating food.
At the end of this unit pupils had to
create a leaflet which could be used
for ‘Food Safety Week’. The leaflet
was to contain all the key
information pupils had learnt in
relation to hygiene. These were
displayed in classrooms.
Success Criteria
Pupils can identify and give a breadth of information on rules regarding buying, storing, cooking and eating food.
Pupil Comments
Pupil Comments
“It is important you have good personal hygiene when
handling food as you can make other people ill.”
“The ‘germometer’ shows us the key temperatures for
storing and cooking food. The danger zone is important
as this is where bacteria will multiply.”
“Bacteria like warm, moist places to grow and multiply so
we have to remove this risk if we can.”
“If a food business didn’t follow good hygiene rules, it
would be closed down.”
Next steps for learners:
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Disseminate knowledge to my peers and parents.
Apply knowledge in practical food lessons
Further explore links between hygiene and kitchen/food safety.
Lesson 2: How to Apply my Learning in Practical Situations…
Learning Statement(s)
Demonstrate food safety principles
practically when preparing, cooking
and consuming food.
Learning Intention
Pupils will be able to demonstrate
in a practical manner their
knowledge of good personal and
kitchen hygiene.
Knowledge & Understanding
and Skills development:
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Peer discussions
Reflecting upon personal
learning through discussion
Creating kitchen rules.
Identifying importance of
good hygiene and applying
this.
PUPIL USING FOOD PROBE TO CHECK
CORE TEMPERATURE.
RULES WRITTEN BY PUPILS ARE
DISPLAYED IN FOOD ROOMS
Success Criteria
Pupils can explain what hygiene standards need to be maintained in a practical food lesson.
Pupils can apply personal hygiene rules in a practical food lesson and demonstrate good hygienic practices.
Pupils can demonstrate temperature control when cooking with raw meat.
Learner’s comment:
Blue plasters must be used in the
food room to cover any cuts as no
food is naturally blue.
Learner’s Comment:
Learner’s Comment:
It is important to wash your
hands after touching raw meat
and use different chopping
boards to prevent cross
contamination.
When using a food probe the
core temperature of the food
should be at least 75oC.
Next Steps in Learning as identified by the children:
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Interview chefs that work in commercial kitchens,.
Create advice for other pupils to share learning (posters, labels, leaflets) that could be used within school’s
health week.
Continue to apply knowledge in all practical food lessons and when preparing and cooking food at home.