Lesson Element
Unit 17: Food Technology
LO2: Understand the importance of food safety
in food manufacture
Contamination activity
Instructions and answers for tutors
These instructions cover the learner activity section which can be found on page 5. This
Lesson Element supports Cambridge Technicals Level 3 in Laboratory Skills.
When distributing the activity section to the learners either as a printed copy or as a
Word file you will need to remove the tutor instructions section.
The activity
In this Lesson Element the learners are tasked with selecting images that could contribute to
categories of contamination (physical, chemical and bacterial (microbiological)).
Suggested timings
Identification of images 20 minutes
ABC – This activity offers an
opportunity for English skills
development.
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Activity 1 – Tutor instructions/answers
Ask the learners to identify what categories each of the images below can be placed in. Findings
can be written up (whiteboard/flip chart etc.) or individually on the chart provided.
Complete the table by stating whether the image is a physical, chemical or bacterial contamination.
Image 1
Answer: Physical
Image 2
Answer: Chemical
Image 3
Answer: Chemical
Image 4
Answer: Bacterial (chicken as
vehicle)
Image 5
Answer: Physical
Image 6
Answer: Physical (whole or
partial) and bacterial (if body
contact has taken place)
Image
Answer: Chemical
Image 8
Answer: Bacterial
Image 9
Answer: Physical (whole or
partial) and bacterial through
month contact if hand washing
procedures are not followed
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Image 10
Answer: Physical (foreign
objects and beard hair) and
bacterial (through sneezing
and hair)
Image 11
Answer: Physical (nail
chips/varnish) and bacterial if
individual bite nails
Image 12
Answer: Physical (lost stones
or whole ring) and bacterial
(under ring surface)
Leaners could then identify and record potential control measures for each form of contamination
as part of a risk assessment e.g. wearing hair nets, to reduce or eliminate the hazards and risk of
further contamination as part of a food hygiene system. This activity also allows investigation into
the process of quality assurance and quality control.
How can the risks of contamination from these items be reduced?
1. Effective maintenance programme and control of items entering the production area.
2. No unauthorised use of chemical in food production areas, effective cleaning schedule and
records.
3. Strict personal hygiene policy stating that strong smelling perfumes and aftershaves cannot be
worn during food production.
4. Correct storage and handling of raw products.
5. Effective pest control policy to prevent access into food areas and cleaning schedules.
6. No gloves used in production (hand sanitiser used instead) or regular changing depending on
activities being undertaken.
7. No non food grade lubricants or oils to be used in production areas, segregation of any repair
work and effective cleaning after maintenance.
8. Strict control measures using HACCP to prevent introduction or increase of bacteria.
9. Designated smoking areas and strict personal hygiene policies on clothing and hand washing.
10. Strict personal hygiene policies (washing hand after sneezing) and use of beard snoods.
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11. Strict personal hygiene policy (short nails/no varnish).
12. Strict personal hygiene policy (no jewellery other than plain band ring and medical accessories
with permission).
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OCR’s resources are provided to support the teaching of OCR specifications, but in no way constitute an endorsed teaching method that is required by the Board, and the decision
to use them lies with the individual teacher. Whilst every effort is made to ensure the accuracy of the content, OCR cannot be held responsible for any errors or omissions within
these resources.
© OCR 2016 - This resource may be freely copied and distributed, as long as the OCR logo and this message remain intact and OCR is acknowledged as the originator of this
work.
OCR acknowledges the use of the following content: Pages 2 & 4: Nails, Andrey Kuzmin/Shutterstock.com • Bleach bottle, dcwcreations/Shutterstock.com • Perfume bottle,
totallyPic.com/Shutterstock.com • Uncooked chicken, mgfoto/Shutterstock.com • Dead flies, Lane V/Shutterstock.com • Putting on blue hygiene gloves, Niccolo
Simoncini/Shutterstock.com • Pouring oil, Georgi Roshkov/Shutterstock.com • Bacteria, Katergna Kon/Shutterstock.com • Cigarette ends, xpixel/Shutterstock.com • Man sneezing,
Ozgur Coskun/Shutterstock.com • Hand with painted nails, CRM/Shutterstock.com • Diamond ring, Toria/Shutterstock.com
Please get in touch if you want to discuss the accessibility of resources we offer to support delivery of our qualifications: resources.feedback@ocr.org.uk
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Lesson Element
Unit 17: Food technology
LO2: Understand the importance of food safety
in food manufacture
Learner Activity
Contamination activity
You are going to consider physical, chemical and bacterial contamination by identifying
which images belong to which category.
.
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Activity 1
Look at the contamination images below.
Now complete the table by stating whether the image is a physical, chemical or bacterial
contaminant.
Image 1
Answer:
Image 2
Answer:
Image 3
Answer: l
Image 4
Answer:
Image 5
Answer:
Image 6
Answer:
Image
Answer:
Image 8
Answer:
Image 9
Answer:
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Image 10
Answer:
Image 11
Answer:
Image 12
Answer:
From the 12 pictures provided, state how the risks of contamination from these items can be
reduced?
1
2
3
4
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6
7
8
9
10
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12
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