Looking at (dissecting) animal organs in primary
schools: Health and safety aspects
This guide supports activities in which pupils make their first observations of animal organs. There is an
element of cutting into the organ, which is commonly described as “dissection”. The term “dissection”
is therefore used in this document, but the activities do not require specialist equipment or skills.
Why do this?
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To help pupils learn about the structure of real organs, through watching their teacher carry out
a dissection.
To help pupils develop observational skills, through investigating the dissected organ.
Context
The educational value of dissections
The National Curriculum in primary schools has long included the concept of organs and organ
systems. It is often difficult for pupils to relate the simplified drawings and/or simulations that are used
in teaching about organs to the structures in their own bodies.
Dissection gives pupils an opportunity to use their understanding to try to work out the structure and
action of the real organ.
The pupil’s observations allow them to practice their “Working Sceintifically” skills.
What can be dissected?
Any animal materials that can be bought from a butcher or supermarket can be used in school.
The materials will be food quality, and will have been obtained from animals known to be healthy.
Using materials from lambs avoids any religious etc. problems associated with using pigs or calves.
The materials should be within the use by date, and stored in a fridge until just before the dissection.
The photograph shows examples of animal
organs obtained from a supermarket, which are
suitable for dissection:
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Chicken wings (top)
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Kidneys (bottom left)
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Hearts (bottom middle)
Liver (bottom right)
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Ideas for dissections
National Curriculum(2014)
reference
Suggested dissection
CLEAPSS Guidance
Working scientifically
•
Working out the path of
blood through the heart
Working out where urine
collects in the kidney
Working out how the
muscles attach to a bone
•
•
•
•
•
Looking at (dissecting)
hearts in primary schools
Looking at (dissecting)
digestive system and other
organs in primary schools.
Looking at (dissecting)
animal limbs in primary
schools
POS Year 3 and 6: skeletons
and muscles, and their role in
movement
•
Working out how the
contraction of a muscle in a
chicken wing causes
movement
•
Looking at
(dissecting)chicken wings in
primary schools
POS Year 4 and 6: functions of
parts of the digestive system in
humans
•
Using a hand lens to make
observations of washed
tripe, sweetbreads
(pancreas), and liver.
•
Looking at (dissecting)
digestive system organs in
primary schools.
POS Year 6: heart, blood
vessels and blood. Circulation
related to internal organs
•
Heart examination and
dissection to examine
function.
Pluck (heart and lungs)
examination to show
interrelated organs
Kidney examination to show
relationship between blood
circulation and formation of
urine.
•
Looking at (dissecting)
hearts in primary schools
Looking at (dissecting)
digestive system organs in
primary schools.
Looking at (dissecting)
kidneys in primary schools.
Looking at (dissecting)
plucks in primary schools
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Note: Some of the CLEAPSS secondary resources on dissection may be useful in primary schools.
Safety aspects of dissection
Cutting instruments
Sharp scissors are suitable for cutting into the animal organs. The scissors should have rounded ends,
so that they cannot cause stab wounds. Kitchen scissors are usually effective for a teacher
demonstration. If the pupils carry out any cutting during the dissection, the teacher must check that the
scissors they use are both effective and safe. Normal classroom scissors are usually adequate.
The use of kitchen and classroom scissors in dissections of various animal organs is shown in the
following table.
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Heart
Chicken wing
Kidney
Knives are not normally necessary to open up organs. If the teacher considers that a knife is required,
they must be careful so that no-one is cut during the dissection.
Whatever instruments are used, make sure that fingers are not in the path of the cutting edge.
Microbes on the animal material
The animal material is food quality, and is therefore safe to use. However, it may still be contaminated
with small numbers of potentially disease causing microbes. The microbes will not cause infection if the
all traces of the animal material are removed from the classroom as soon as possible after the
dissection. It is particularly important to ensure that there is no hand to mouth transfer of animal
materials, or the microbes they may contain. General precautions are as follows:
Before the dissection
The dissector should use waterproof dressings to cover any cuts in
the skin.
The dissector should wear protective clothing (such as the apron
shown here), so that their clothes do not become contaminated.
The lower arms should be bare, so that any splashes of animal
material can be easily washed off.
Use a surface that is impervious to water (such as this washing up
bowl). Any fluids produced during the dissection can be easily
washed off.
A pervious surface (such as this wooden chopping board) can be
used if it is covered in food-wrapping film, to stop fluids sinking in.
The table being used for the dissection should be protected with
several layers of newspaper.
The newspaper can also be used to further protect a pervious
surface from any fluids produced by the dissection.
During the dissection
Follow the guidelines in the CLEAPSS primary documents on dissection
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After the dissection
Clearing away
Anyone who has touched the animal material must wash their hands
thoroughly using bactericidal handwash immediately after the
dissection.
All surfaces, scissors or other instruments used for the dissection
should be thoroughly cleaned using hot soapy water, to remove all
traces of animal material.
The table used for the dissection should be disinfected with a
household cleaning product.
Any splashes of animal material on the protective apron should be
washed off with soapy water.
Disposal
After the dissection, the animal materials should be wrapped in
newspaper and a double layer of bin bags.
The bag should be placed in a bin that is handled directly by the
refuse collectors, close to the time of collection.
The materials should kept cool in a fridge or freezer until they are
placed in the refuse bin.
Other guidance on dissection
“Be Safe” available from the Association for Science Education, www.ase.org.uk email:
info@ase.org.uk considers the safety aspects of dissecting of materials other than animal organs.
ISBN 978 086357 426 9
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Tel: 01895 251496; Fax: 01895 814372; E-mail: science@cleapss.org.uk; Web site: www.cleapss.org.uk