Context for learning / curriculum area(s): Food & health – Safe & Hygienic Practices
Approaches to learning e.g. active learning, outdoor learning, cooperative/collaborative learning, ICT, peer education, creativity...
Active learning
http://www.ltscotland.org.uk/learningteachingandassessment/approaches/activelearning/index.asp
Level/Sector: Third level
Experiences and Outcomes (being contributed to): I can apply food safety principles when buying, storing, preparing,
cooking and consuming food.
HWB 3-33a
Learning Intentions:
What do you want
them to learn?
Which part/s of the
E/Os?
1.Learners can
evaluate & apply
correct hygiene
procedures when
preparing to handle
food
Success Criteria: How will you know/what are you
looking for?
I CAN DEMONSTRATE THE CORRECT PROCEDURE TO BE CARRIED OUT WHEN
PREPARING FOOD



I MAINTAIN A HIGH STANDARD OF PERSONAL HYGIENE
I USE MEASURES WHICH WILL PREVENT CROSS-CONTAMINATION
I ENSURE FOODS ARE WITHIN ITS USE-BY DATE
I understand the range of factors which contribute to food poisoning, and
can take appropriate actions to prevent it

FOOD POISONING AND ITS CONTROL

CONTAMINATION HAZARDS AND CONTROLS

SPOILAGE AND PRESERVATION

CLEANING AND DISINFECTION
I CAN ASSESS THE IMPACT OF USING THE CORRECT PROCEDURES WHEN BUYING
FOOD


SELECT CHILLED / FROZEN FOOD LAST AND REFRIGERATE ASAP
HACCP FROM PURCHASE TO SERVICE
I CAN ASSESS THE IMPACT OF USING THE CORRECT PROCEDURES
2. Learners can
evaluate & apply the
correct hygiene &
safety procedures
when buying, storing
& cooking food
WHEN STORING
FOOD

I CAN RECOGNISE THAT INCORRECT STORAGE CONDITIONS CAN LEAD
TO MOULD, SPOILT FOOD, DISCOLORATION, STALENESS AND PEST
Food hygiene topic linked to an interdisciplinary experience
called ‘ bites in a box’
LEARNERS ARE SET A CHALLENGE TO DESIGN A NEW FOOD
PRODUCT (BISCUIT) FOR THE FOOD INDUSTRY, WHICH WILL
MEET CURRENT LEGISLATION IN FOOD HYGIENE.
LEARNERS VISIT A LOCAL SUPERMARKET AND LOOK AT HOW
THE ASSISTANTS AND THE LAYOUT SHOW GOOD / BAD
PERSONAL AND KITCHEN HYGIENE (SURVEY REPORT)
LEARNERS ARE AWARE THAT AS A ‘FOOD PRODUCER’, THEY
HAVE TO OBSERVE STRICT RULES FOR FOOD SAFETY AND
HYGIENE IN ORDER TO PROTECT THEIR CUSTOMERS.
LEARNERS WORKED INDIVIDUALLY TO DEVELOP AND CREATE
THEIR ‘BISCUIT, SELECTING THE VARIOUS FOODS THEY HAD
REQUESTED, AND BUYING, STORING AND PREPARING THEM IN A
SAFE WAY.
LEARNERS THEN STORED THEIR BISCUITS UNTIL ‘PACKAGING’
DAY.
LEARNERS WERE PUT INTO GROUPS AND GIVEN THE
OPPORTUNITY TO TASTE AND TALK ABOUT THEIR BISCUITS, AND
THE HYGIENE IMPLICATIONS FOR PACKAGING. W ORKING AS A
TEAM, LEARNERS DISCUSS AND PRODUCE ‘A FLOW CHART’
WHICH HAS IDENTIFIED ESSENTIAL HYGIENE AND ROUTINES:
I READ STORAGE INSTRUCTIONS ON FOOD PACKAGING IN ORDER TO
STORE FOOD CORRECTLY

Evaluation – learners can
assess and compare
procedures before making
the most appropriate choice
Creating – pupils can plan
and modify accordingly when
applying in a new context.
Activities/Experiences:
INFESTATION

Knowledge/Skills/Capabilities
/Attributes being developed:
I CAN STORE DIFFERENT FOODS IN A FRIDGE AT DIFFERENT
TEMPERATURES
I CAN PLAN TO TAKE ACCOUNT OF THE CORRECT HYGIENE & SAFETY PROCEDURES
WHEN COOKING FOOD
Meeting Learners Needs:
SUPPORT
-One to one support available to pupils
who have difficulty with fine motor skills
and concentration..
-Mixed ability groups to support peers
IMPACT
Application:
Learners applying skills and
knowledge to individual
challenges and varying
contexts.
Challenge:
Teamwork to develop
solutions to set brief.
o
I CAN COOK FOOD UNTIL IT IS PIPING HOT
I CAN DEVISE A SET OF RULES TO FOLLOW FOR THE SAFE CONSUMPTION OF FOOD
o
FOOD MUST BE SERVED ASAP AFTER COOKING /
REHEATED TO THE CORRECT TEMPERATURE
Assessment Approaches + Evidence of Learning: Comes from what learners say/write/make/do in response to their learning/activities?
o
o
o
o
o
o
Learners to peer assess partner’s ability to safely and hygienically prepare, cook and package biscuits
Teacher observation using ‘Hygiene Checklist’
Learners achieve Elementary Food Hygiene Certificate
Matching exercise for personal / kitchen hygiene
Learners use a given recipe to identify the steps to be taken to demonstrate good hygiene practice
Discussion with pupils during tasks i.e.(learning conversations with notes)

Why is it important to wear protective clothing in the food industry?

When might you use a temperature probe when cooking ? Why should food be kept covered ?
Partnerships:
Local Supermarket
Malin Court Hotel
PRODUCT DEVELOPMENT MANAGER,
INTERNATIONAL PACKAGING
CORPORATION, MAYBOLE