PLANNING A PRACTICAL FOOD ACTIVITY FOR PRIMARY CHILDREN
POINTS TO CONSIDER
1. Choose a suitable recipe for the age and stage of your pupils. Use accurate pre-tested recipes. Consider the time available. Decide on the number of
children who can cook at any one time in a group, depending on age/stage. You may need to consider additional help e.g parents, older
primary/secondary pupils. Allow plenty of time for clearing and re-setting for the next group, this may take longer than you anticipate.
2. It is good practice to inform parents and carers about the type of equipment and foodstuffs that the children will be using & tasting. Check for food
allergies and intolerances. Where appropriate, try to adapt recipes in order to ensure that all children have the opportunity to participate.(Sample letter
available)
3. Who can help me? Where possible, contact parent helpers or organise classroom assistant support, senior pupils.
4.
Where will the activity take place? The corner of the classroom, an open area or the school dining hall are all suitable. Tables should be cleaned with an
anti bacterial spray and covered with a wipe clean surface/tablecloth. Ensure you have a bin for food waste, aprons for children to wear that fit and
cloths for cleaning. Think carefully about light, ventilation and potential hygiene/safety hazards when choosing a location.
5. Encourage children to taste/eat what they have made. Choose an appropriate time for the activity e.g before morning break or lunch. Consider
equipment required for eating in class. Are you going to serve water? Is food going to be frozen for use at a later date?
6. If prepared food is to be taken home, consider suitable containers or wrapping materials, safe storage including refrigeration and reheating instructions if
appropriate. Include a copy of the recipe for parents/carers if possible.
7. Complete a risk assessment for each food activity. Refer to attached Sample Risk Assessment for guidance.
8. Please ensure that you allow time to shop for the ingredients (including some spares, just in case) and have adequate budget to complete the activity!
9. Advance preparation – carefully work out the arrangement for the work area, the equipment required, preparation of ingredients and the portioning of
food. Only get out what you need; to avoid confusion over ingredients and equipment.
10. Evaluation & Reflection– it is good practice to carry out an evaluation at the end of the activity. Seek children’s views and look at ways to improve the
activity next time. Do your own reflection on the activity and note points that arose that you could perhaps address for next time around. Don’t leave
this task for too long or else valuable points may be forgotten.
COOKING ACTIVITY PLANNING SHEET
PRIMARY STAGE ______________
CLASS/ GROUP NAME
NAME/S OF ADULT/S
SUPERVISING
DATE OF ACTIVITY
TIME
RECIPE +REFERENCE
C OF E LINK (e.g HWB 1-012b)
LEARNING INTENTIONS/SUCCESS
CRITERIA
FOOD TO BE CONSUMED IN
CLASS/FROZEN/TAKEN HOME
CONSENT FORMS RETURNED
FOOD ALLERGIES/ INTOLERENCES
CHECKED
RISK ASSESSMENT COMPLETED
FOOD ORDER COMPLETED
Outlining the Actual Food Activity
Name of Recipe/Activity
Advance Preparation of ingredients
Equipment
Set Out
Skills to be taught
Knowledge to be reinforced
SAMPLE RISK ASSESSMENT
HAZARD
CUTS FROM KNIVES
WHO COULD BE HARMED
RISK
LEVEL
PRECAUTIONS AND CONTROL
MEASURES
CHECK BY TICKING
SAMPLE RISK ASSESSMENT FOR SOUP MAKING
HAZARD
WHO COULD BE HARMED
RISK LEVEL
CUTS FROM KNIVES
CHILDREN/ADULT
MEDIUM
FOOD
CONTAMINATION
ADULT/CHILDREN/VISITORS
LOW TO
MEDIUM
PRECAUTIONS AND CONTROL
MEASURES
KNIVES STORED SAFELY UNTIL START
OF LESSON
APPROPRIATE SIZE OF KNIFE USED.
CORRECT INSTRUCTIONS ON SAFE
KNIFE-BRIDGE AND CLAW.
KNIFE ON CHIOPPING BOARD WHEN
NOT IN USE.
COLLECT AND COUNT KNIVES AT END
OF LESSON
WORK AREA CLEANED WITH
ANTIBACTERIAL SPRAY AND
DISPOSABLE CLOTH. EQUIPMENT
CLEAN.
SEPARATE HAND WASHING FACILITY
– ANTIBACTERIAL HANDWASH/ PAPER
TOWELS.
APRONS TO BE WORN IN FOOD
PREPARATION AREA ONLY.
HAIR TIED BACK/JEWLLERY & NAIL
POLISH REMOVED/ SLEEVES ROLLED
UP.
CUTS/SORES COVERED WITH BLUE
PLASTER. VEGETABLES PRE WASHED
CHECK BY
TICKING
TRIPPING
CHILDREN/ADULTS
MEDIUM
REACTIONS TO FOOD CHILDREN/ADULTS/VISITORS MEDIUM TO
HIGH
DANGER FROM
HEAT/ FIRE/
ELECTRICAL
APPLIANCES
CHILDREN/ STAFF
LOW TO
MEDIUM
BURNS
ADULTS/CHILDREN
LOW TO
MEDIUM
CUT FROM BLENDER
ADULT
MEDIUM
CHILDREN TO BE SEATED DURING
ACTIVITY.
HOB PLACED IN A SAFE PLACE WITH
NO TRAILING FLEX
NOTIFICATION OF FOOD ALLERGIES/
INTOLERENCES.
CONSENT FORMS RETURNED. FIRST
AIDER AVAILABLE.
NO FLAMMABLE MATERIALS NEAR
HOB.
HOB TO BE OPERATED BY ADULT
ONLY
CHILDREN REMINDED OF FIRE DRILL
PROCEDURE
USE OF INDUCTION HOB.
PAN HANDLES TO BE TURNED
INWARDS. ADULT ALWAYS IN
ATTENDANCE.
ADULT TO STIR/CARRY HOT SIOUP.
CHILDREN TO BE KEPT WELL AWAY
FROM HOB.
SOUP TO BE SERVED WARM NOT
HOT/CHECKED BY ADULT.
OPERATED BY ADULT OR UNDER
CLOSE SUPERVISION.
WASH SEPERATELY AND SAFELY
SAMPLE FOOD ORDER
DATE REQUIRED –
TEACHER FRUIT & VEG
DAIRY
FROZEN
MEAT/FISH
FIRST AID KIT
SCRUNCHIES
NAIL POLISH REMOVER & PADS
OVEN GLOVES
PLASTIC BASINS/ APRONS
GROCERIES/DRY
STORES
CLEANING MATERIALS/
CONTAINERS
WASHING UP LIQUID
ANTI BAC. HAND WASH
ANTI BAC. SPRAY
DISPOSABLE CLOTHS
SCOURING PAD
DISHTOWELS
PAPER TOWELS
BIN BAGS
CLING FILM