Primary School Teaching and Learning Materials - food safety › learning › hwb › healthy_eating › resources › foo… · GermWatch teaching and learning materials are for

PRIMARY SCHOOL TEACHING

AND LEARNING MATERIALS

Produced in conjunction with:

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WELCOME

GermWatch teaching and learning materials are for primary schools and are designed to help children, aged5-11, learn more about good food hygiene practices through food preparation and cooking.

The materials encourage learning about safe food handling through simple food preparation and cooking.The activities incorporate the Food Standards Agency’s Food Competences (diet and health, consumerawareness, cooking and food safety), cooking and the 4 Cs (cleaning, cooking, chilling and cross-contamination).

The activities also link to learning in a range of curriculum areas and can be adapted by class teachers tosuit the age and abilities of their pupils. Activity 1 is the least complex and Activity 4 the most complex.

CURRICULUM CONNECTIONS

Curriculum connections include opportunities for pupils to:

• communicate ideas and learn through a range of domestic and environmental contexts familiar to them

• use simple scientific language to communicate ideas and facts

• recognise that there are hazards in living things and that these must be assessed and actions taken toreduce risks to themselves or others

• sequence events and recount them using adventurous vocabulary in appropriate detail

• put ideas into sentences

• vary writing to suit purpose and the reader

• understand the importance of clear and neat presentation in order to communicate meaning effectively

GERMWATCH TEACHING AND LEARNING MATERIALS

These comprise:

1. Teacher information explaining GermWatch, Grubeye and the GermWatch Guards, the 4 Cs (cleaning,cooking, chilling and cross-contamination) and relevant Food Competences (cooking and food safety).

2. Class activities focusing on cooking and the communication of key aspects of food safety and hygiene,recipes related to the class activities, the Food Standard Agency’s 4 Cs and Food Competences.

3. Take home tasks – simple homework tasks which relate to the activities.

The FSA’s Food Competences framework is intended to help schools and community-based organisations,provide children and young people with the foundation to make healthy food choices now and intoadulthood. The Food Competences contribute towards helping schools develop a ‘whole school approach’ to diet and health. Because they are progressive and cumulative from one age stage to the next,the framework will help children to develop a consistent set of food skills and knowledge.

The Food Competences in the GermWatch materials refer specifically to cooking (i.e. food preparation andhandling skills) and food safety. They also link to diet and health, and consumer awareness.

For more information about the Food Competences go to food.gov.uk/schools

eatwell.gov.uk/germwatch

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INTRODUCING GERMWATCH

GermWatch is the title of the UK-wide food safety campaign, led by the Food Standards Agency. The aim is to raise awareness of good food hygiene practices by encouraging local authorities, schools and communitiesthroughout the UK to focus on the best ways to avoid food poisoning by not spreading harmful germs.

ABOUT THE GERMWATCH MATERIALS

These materials have been written by the Focus on Food Campaign team* and are designed for primaryschool teachers and classroom assistants to use in teaching children about safe food hygiene through apractical approach with food. Food preparation and cooking skills are therefore central to the activities,enabling children to put knowledge into practice.

The children will learn about the importance of avoiding food poisoning and best practice when handling,preparing and cooking food at school and at home.

The principal aim is to prevent the spread of germs (bacteria) which cause food poisoning.

MEET GRUBEYE AND THE GERMWATCH GUARDS

Grubeye is an unpleasant fictitious character who delights in the spread of harmful germs which cause foodpoisoning. Grubeye’s three-fingered dirty-looking hand represents ‘germ carrying’ and the eye (which makesup the head) represents ‘watching’ for opportunities to spread germs.

Grubeye is not a germ but an anti-hero who revels in people’s misfortune through carelessness when handlingand preparing food. Grubeye appears when people spread the dangerous germs that cause food poisoning.

Grubeye is also the ultimate expert on the effects of food poisoning and jumps up and down gleefully onsites of food ‘crimes’ – scuttling around kitchens, fridges, sinks, dishcloths and toilets leaving grubbyfingerprints, which highlight how germs have been spread. The closer someone gets to actually eating andingesting (swallowing and absorbing) harmful germs, the more excited Grubeye becomes!

The GermWatch Guards are the pupils engaged in the GermWatch food safety learning activities. Their roleis to ensure food is handled safely and to make sure that the correct food safety and hygiene messagesreach others at school, at home and in the community – thus foiling Grubeye’s dangerous activities andthe character’s pleasure when food poisoning germs are spread. GermWatch Guards are on the alertfor Grubeye!

*Focus on Food is the UK’s leading food education support programme teaching hands-on cooking skills in primary and secondaryschools. The fleet of Focus on Food Cooking Buses (travelling teaching kitchens), are renowned for their teaching workshops andteacher training covering basic and advanced cooking skills, food safety, kitchen hygiene, diet and nutrition.Visit www.focusonfood.org


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HIDDEN DANGERS! – REMEMBER THE 4 Cs

CLEANING

Keep yourself and your kitchen clean. Wash and dry hands thoroughly before touching or preparing food,after touching raw food, especially meat, including chicken. Always wash your hands after using the toilet,touching the bin and touching pets.

Keep worktops, chopping boards and utensils clean, especially if they have come into contact with rawmeat, poultry or eggs. Change dishcloths and tea towels frequently. They may look clean but they areperfect breeding grounds for germs.

COOKING

Food poisoning germs such as and salmonella can be killed by thorough cooking. Always check yourfood is piping hot in the middle – it should steam. Pinkness in, for example, sausages or chicken (or theirjuices) show that the food is not cooked and could contain harmful germs. Do not reheat food more thanonce and check that food is cooked all the way through.

CHILLING

Stop germs growing by keeping foods with a ‘use by’ date or with labels that indicate they should be storedin the fridge, and other ready-to-eat foods in the refrigerator set at the right temperature (at about 5°C).Keep the fridge door closed and wait for food to cool before you put it in the fridge. Remember that somegerms can continue to multiply even at cold temperatures in the fridge.

CROSS-CONTAMINATION

This is one of the major causes of food poisoning and it happens when germs are spread between food,hands, surfaces and/or equipment. Always ensure that raw and cooked foods are kept apart. Keep raw meatseparate from ready-to-eat food, for example in sealed containers at the bottom of your fridge, and do notlet juices drop onto other food. Never use the same chopping board for raw meat and ready-to-eat foodwithout washing the board and knife thoroughly in between. Never wash raw meat, as this does not get ridof harmful germs. Only thorough cooking will destroy germs and by washing meat you also risk splashinggerms on to worktops, utensils or other foods.

THE FSA FOOD COMPETENCES AND GERMWATCH

Food Competences for primary school pupils include Cooking Competences (i.e. food preparation andhandling skills) and Food Safety Competences, which should be applied to GermWatch activities in theclassroom, to include the following:

Cooking Competences

• recognising and tasting a range of familiar ingredients such as fruit, vegetables, cereals, dairy,meat and eggs


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• using a range of food preparation skills under supervision e.g. peeling, slicing, mixing, scraping, grating,spreading

• with help, preparing a range of healthy recipes safely and hygienically

Food Safety Competences

• recognising the importance of preparing and cooking food safely and hygienically e.g. cleaning andclearing up regularly

• being able to get ready to cook e.g. tying long hair back, washing hands, wearing an apron

• awareness that food bought or cooked needs to be stored in different ways to keep it safe e.g. ina refrigerator or freezer or a clean food cupboard

GERMWATCH COOKING – THINGS TO REMEMBER

Health and safety routines must always be followed when handling, preparing and cooking food at school:

• teachers must always conduct a full risk assessment before cooking at school(see food.gov.uk/schools)

• before touching food, wash your hands thoroughly, tie hair back, remove jewellery and nail polish

• wear a clean apron and use it only for cooking. Remove the apron when visiting the toilet

• keep the cooking area tidy and well-organised. It will help avoid accidents and makes for stress-freecooking

• store perishable food in a refrigerator, set at about 5°C

• use the ‘bridge’ and ‘claw’ cutting techniques (see www.focusonfood.org/cookingtech.htm)

FOOD ALLERGIES

Food allergies can be life-threatening and when preparing any activity involving food, consideration shouldbe given to whether any of the class has a food allergy or intolerance. It is the parents’ responsibility toinform the school if their child has a food allergy or intolerance and the schools should have an agreedpolicy and action plan. This should include a designated member of staff, who is trained to deal with anemergency in a manner agreed with each pupil’s parents and GP.

Information on food allergies and intolerance can be found at: eatwell.gov.uk/allergy


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ACTIVITY 1 – GO COOK

Go Cook gets children involved in the following procedures: ordering and sequencing activities, communicatingideas, using utensils and techniques to combine ingredients, talking about and following safe hygienicprocedures and developing sensory awareness.

1. Make a Three Fruit Salad

A simple fresh fruit salad which is made and eaten together in class. Learn first-hand the importance ofhand washing, wearing an apron, securing loose hair, and cleaning surfaces and equipment thoroughlybefore touching food. Practise being hygienic by not coughing or sneezing over food and always washinghands after using the toilet.

2. New Tastes, New Words

Arrange a fruit tasting in class. Prepare small pieces of ripe melon, strawberry quarters and banana slicesand arrange them neatly on separate plates. Invite the class to taste one piece of fruit at a time anddescribe what it tastes like using descriptors such as sweet or sour, for example. Ask the children todescribe the texture (mouth-feel e.g soft or smooth) of the fruit. Record the class’s words and opinions on a wall chart. How does the class describe the combined taste of the three fruits with the apple juice?

3. Grubeye Comes to Class! – Toilet Tracks

Explain that Grubeye is a ‘pretend’ character who likes to see germs, which can make us ill, being spread bypeople who have not washed their hands. Draw a big plan of the classroom, marking in the work tables andchairs, activity and reading areas, etc. Explain the plan to the children and ask them to suggest whereGrubeye would appear if someone had visited the toilet and not washed their hands. Draw tracks in dottedlines as Grubeye notices where the germs have spread. Display the plan in the classroom or school entrance.

4. Rules are Cool – getting ready routines

Make a display in the school entrance which shows everyone how we get ready for cooking at school andat home.

Poster Power at Home – the take home poster for the kitchen, fridge door or toilet. Prepare some simplefood safety messages. Invite the children to draw or paint a simple poster to take home, relating to one ofthe messages. If you have Grubeye stickers at school you could include them on the poster.

TAKE HOME TASKS

Ask the children to make Three Fruit Salad with their family using the Activity 1 recipe.

With their family, ask the children to do a Grubeye trail through their home, showing where germs are spreadwhen someone has not washed their hands after visiting the toilet. Ask them to make a list to discuss in class.


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ACTIVITY 1 RECIPE

THREE FRUIT SALAD – This recipe makes two child size servings

INGREDIENTS EQUIPMENT

1 x 3-4 cm wide wedge of melon – skin removed chopping board

3-4 strawberries – stalks removed table knife or short bladed sharp knife

1 small banana tablespoon

150ml unsweetened apple juice measuring jug

serving bowl

HOW TO MAKE IT

1. With the knife, cut the melon wedge into smaller pieces. Put the melon in the serving bowl.

2. Cut the strawberries in half or quarters (if they are large) or leave them whole. Arrange them in the bowlwith the melon.

3. Peel and slice the banana and arrange the slices in the bowl.

4. Add 150ml apple juice to the bowl, pouring it carefully over the fruit. Eat immediately before the bananahas had time to go brown.

KNOW THAT IT IS IMPORTANT TO:

• get ready to cook by wearing a clean apron, washing hands, tying hair back, removing jewellery andwearing closed-in shoes

• remember to wash your hands before touching food and especially after visiting the toilet

• wash up carefully and clean surfaces with hot soapy water

• never sneeze or cough over food

• not touch food if you have a sore or cut on your hand that is not covered by a clean blue plaster

THE TEACHER SHOULD:

• remind the children of the importance of hand washing, especially before touching food and after visitingthe toilet

• emphasise the importance of cleaning surfaces and equipment

• re-cap on the ‘getting ready routine’ before preparing or cooking food

• explain that harmful germs are easily spread when people do not follow hygiene rules


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THE CHILDREN MAY UNDER SUPERVISION:

• slice the prepared melon using the ‘claw’ cutting technique and cut the strawberries in half using the‘bridge’ cutting technique

• peel the banana and slice it using the ‘claw’ technique

• arrange the fruit in a serving bowl and pour the apple juice over it


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ACTIVITY 2 – KEEP YOUR COOL

Keep Your Cool gets children involved in using a variety of methods and approaches to communicatemessages and apply experience of materials and processes, including drawing, and developing control oftools, utensils and techniques.

1. Make Mango Lassi – a delicious, cool smoothie

Learn first hand the importance of keeping some foods chilled (the yoghurt) and cleaning equipment, surfacesand hands. Food preparation skills learned will include preparation of fruit using a knife (adult only), scooping,measuring, grating zest and squeezing juice.

2. The Big Frieze GermWatch Wall Display

Plan and create a wall display that explains how to store different foods safely. Include some of the KillerFacts in the display as well as ways of keeping Grubeye at bay.

3. Cool Rules

Make a list of refrigerator rules to display, which explains how to use and maintain a clean refrigerator bystoring foods at about 5°C. For example, refrigerating foods as soon as possible, not putting hot or warmfoods in fridges, not overloading shelves and storing food on the correct shelves.

4. On the Shelf

Draw a giant diagram of the interior of a fridge with shelves for the class to place pictures of food on theright shelves, i.e. on the top or centre shelves – butter, spreads, preserves (jam), cheese, cooked items suchas cooked meats. Use the bottom shelves for fresh raw meat and raw fish, making sure that they do not driponto other foods that will be eaten raw. The children could either draw the food/ingredients or use picturescut from magazines.

5. In or Out?

Create a display that explains which foods must be stored in the fridge or freezer and which foods do notneed to be.

TAKE HOME TASKS

Ask the children to collect pictures of raw and cooked food from magazines and bring them to school fordiscussion in class.

Ask the children, next time they go food shopping, to take a note of which types of foods are stored in thechiller cabinet (like a big open fridge) and which foods are stored in freezers. Which foods are not stored ineither? Ask them to bring the information to school to use in a class discussion.


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KILLER FACT:

Food poisoning can kill.

Help protect your family by keeping raw meat and poultry

in covered containers at the bottom of the fridge.

KILLER FACT:

Outside the fridge, just 10 invisible germs can multiply to

1000 in 6 hours. Keep your family’s food in a cool bag

or cool box when you’re eating outside.

KILLER FACT:

Some germs grow on food while in the fridge.

Do not keep leftovers for more than two days.

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ACTIVITY 2 RECIPE

LIME AND MANGO LASSI – For 4 large or 6-8 smaller glasses


3 large ripe mangoes ‘hedgehogged’ blender (see note)(see point 1 below)

4 limes chopping board

2 lemons sharp knife

2 tablespoons clear honey (optional) grater

500ml plain yoghurt (see note) lemon squeezer

very cold water tablespoon

scraper

serving glasses

HOW TO MAKE IT

1. Wipe the mangoes and cut off ‘cheeks’ (flesh on either side of the large central stone). Without cuttingthrough to the skin cut the flesh into cubes. Scoop the flesh into the blender goblet.

2. Grate the zest of 3 limes and squeeze the juice (saving one for decoration). Add the zest and juice to theblender. Squeeze the juice from the lemons and add it to the blender with the honey and yoghurt.

3. Whizz the ingredients until completely smooth. Add cold water to adjust the consistency of the drink. Whizzagain to combine all the ingredients. Pour the lassi into glasses and decorate it with slices of lime. Serveimmediately before the lassi has a chance to separate.

NOTE: Only adults should use and clean the blender. If any of the class has a milk allergy or intolerance, youcould substitute the yoghurt for a non-dairy alternative such as rice milk or soya milk.


• wear a clean apron before starting to prepare food

• wash your hands before touching food

• store dairy produce, such as milk and yoghurt, in a refrigerator at about 5°C

• wash all equipment carefully after use, especially intricate equipment such as blenderswhere food particles could easily be trapped


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THE TEACHER SHOULD:

• tell the children about the importance of hand washing before touching food

• explain why dairy produce (and other foods) should be stored in a refrigerator set at about 5°C

• emphasise the need for thorough cleaning of surfaces and equipment. Only the teacher or adult in chargeshould use, operate and clean the blender


• scoop the flesh from the mango ‘cheeks’

• grate the zest from the lime and squeeze the juice from both the lemon and lime

• add all the ingredients to the blender goblet (with adult help and the blender goblet not seated on themotor)

• help portion the lassi into glasses


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ACTIVITY 3 – THEATRE OF HORRORS

Theatre of Horrors involves children in a GermWatch ‘kitchen sink’ drama, starring the GermWatch Guardsagainst Grubeye! It uses dramatic techniques to explore situations, characters and issues, while presenting toan audience.

1. Make the Chicken Sensation Sandwich

Teach the children the importance of cleaning – hand washing and cleaning surfaces and utensils – and theimportance of keeping the chicken chilled at about 5°C. Remember to check that the cold chicken is cookedthoroughly with no hint of pinkness in the flesh. Cooking skills learned will include spreading, washing andtearing leaves, slicing and cutting.

2. ‘Kitchen Sink’ Drama

Prepare a short show or an assembly to be performed to an invited audience of parents, grandparents, schoolgovernors and friends. It should incorporate roles for GermWatch Guards who highlight Killer Facts and pointout opportunities for Grubeye to gain a foothold in the home kitchen.

3. Now you see him – now, you don’t!

Consider role-play in two different contrasting home kitchens set up side by side, where two very differentneighbours role-play preparing and cooking food hygienically on one side, and unhygienically on the other.The GermWatch Guards’ role is to rid ‘Calamity Kitchen’ of Grubeye and to prevent him getting into ‘CleanKitchen’. They should give correct messages about food safety and hygiene to the audience. Make sure the 4 Cs (cleaning, cooking, chilling and cross-contamination) are included.

4. On a Serious Note

This an opportunity for the class to create a song about Grubeye’s gleeful antics in spreading food poisoningand the GermWatch Guards’ heroic attempts to defend the ‘Clean Kitchen’ against Grubeye.

5. A Limerick Challenge

Pupils in pairs, or individually, recite their own limerick about Grubeye, GermWatch, or one or two aspects ofpoor food hygiene.

There was a young man called StanWho opened a packet of ham…

TAKE HOME TASKS

With their family, ask the children to make a list of good points about a clean home kitchen. For example: nocrumbs on the floor or work surfaces; clean dishcloth; no pets or pets’ feeding bowls allowed in the kitchen.

Now list the opposite for each good point. For example: crumbs on the floor and work surfaces; dirty orsmelly dishcloth; pets and pets’ bowls in the kitchen.

This will help the children to plan for the ‘kitchen sink’ drama and the role play activities.


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ACTIVITY 3 RECIPE

CHICKEN SENSATION SANDWICH – Per sandwich


2 slices wholegrain bread (see note) sharp knife

a little butter or spread chopping board

1-2 lettuce leaves – washed and dried teaspoon

100-150g cooked chicken breast – sliced table knife

1 teaspoon green pesto – optional (see note)

cucumber – sliced

HOW TO MAKE IT

1. Spread butter or spread thinly on one side of the bread slices. Arrange the lettuce on one side of thebread slices and place the sliced chicken on top of it.

2. Spoon the pesto onto the chicken. Arrange the cucumber on top and place the remaining slice of breadon top. Pressing down lightly with the palm of your hand, carefully cut the sandwich in half. Serveimmediately or cover the sandwich and keep it refrigerated until you are ready to eat.

NOTE: Almost all ready-made pesto contains nuts. Read the label and check for nut allergies before using in class.If in any doubt use salad cream or chutney instead, after first checking their labels. Gluten intolerance, alsoknown as coeliac disease, and wheat allergy can be a serious problem for some children. Alternative ‘bread’type products are available from most large supermarkets.


• wear a clean apron

• wash your hands before touching any food

• keep the cold cooked meat (chicken) refrigerated at about 5°C and keep cooked and raw ingredients separate

• check that chicken is thoroughly cooked and no pinkness remains in the flesh

THE TEACHER SHOULD:

• explain the importance of cleaning the work area thoroughly by wiping down with a clean cloth and hotsoapy water

• explain that keeping cold meat at about 5°C slows down the multiplication of harmful germs

• remind them that the sandwich should be eaten immediately and not left in a warm place


• spread the bread slices thinly with butter or alternative

• arrange the sandwich filling and cut it in half

• serve the sandwich neatly


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ACTIVITY 4 – GERMWATCH GOES LARGE

GermWatch Goes Large gets children involved in communicating important safety messages when preparing food.

1. Make Mini Burgers

Teach the children the importance of hand washing and cleaning surfaces and utensils, avoiding cross-contamination (through touching raw meat or the utensils used to prepare raw meat) and storing raw meatcorrectly. Know that chilling raw meat at about 5°C slows the growth of germs and thorough cooking of fooddestroys food poisoning germs. Cooking skills learned will include measuring, mixing, mashing and portioning,shaping and baking. Cutting skills, ‘bridge’ and ‘claw’ will also be learned.

2. Create a Take Home Class Newspaper or Newsletter

The newsletter should feature GermWatch and highlight Grubeye’s activities and at the same time gives thereader accurate and helpful advice on how to avoid food poisoning at home.

Think of a title for the publication, for example, the 4 Cs Clarion or the GermWatch Guardian.

Plan the content to incorporate news reports, interviews, recipes, advice, facts and informationabout avoiding food poisoning for parents and other young people. Include the 4 Cs, Grubeye and theGermWatch Guards.

Illustrate the publication with drawings and photographs and with Grubeye, who appears when germsare spread.

Consider headlines and titles of sections which will capture the reader’s interest e.g:

• Gut Reaction – news report on a shocking (fictitious) food poisoning outbreak and its causes

• Silent Killer Sandwich – the putrid packed lunch/picnic episode

• Poisonous Pointers – Grubeye shows how easily food poisoning germs are spread in the kitchen at home(illustration)

• Raw Deal – information on how to avoid cross-contamination from raw meat

• Handing it Round – open the fridge door and expose the dangers of a dirty, packed and ‘warm’ fridge – i.e. above 5°C fridge

• GermWatch to the Rescue – the right way to get ready for cooking and to prepare the work area


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TAKE HOME TASKS

Ask the children to start planning articles for the class newspaper/newsletter about a food poisoningoutbreak by:

• collecting local and national newspaper reports about real incidents of food poisoning

• asking family members or friends if they have suffered from food poisoning and what they think caused it

• looking out for TV adverts or leaflets about food poisoning and noting down the messages and whatGrubeye would think about them (would he be happy or disappointed?)

Ask the children to make a research folder containing their information, ideas and cuttings, and to bring thefolder to school to share with class members.


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ACTIVITY 4 RECIPE

MINI BURGERS – For 6-8 burgers


350g very lean mince chopping board

1 onion – peeled and very finely chopped sharp knife

freshly ground black pepper mixing bowl

1⁄2 level teaspoon Herbes de Provence – optional fork

1 teaspoon olive oil for greasing the baking tray teaspoon

6-8 mini-size whole grain or wholemeal buns tablespoon(see note)

10-12 cherry tomatoes or 4-5 tomatoes – sliced 6cm plain cutter

1-2 gem lettuce – shredded baking tray

2-3 spring onions – trimmed and thinly sliced fish slice

HOW TO MAKE IT

1. Wash your hands. Heat the oven 220°C/Gas 7. Put the meat, onion, pepper and herbs (if using) in themixing bowl. Mash all the ingredients very thoroughly with a fork.

2. Shape the mixture into 6-8 even-sized balls. Place the cutter on the greased baking tray and put ameatball inside it. Press the meat mixture down inside the cutter to form an even layer. Remove the cutterand repeat the process to shape all the balls into small burgers. Wash your hands thoroughly.

3. Cook the burgers for 10-12 minutes until they are browned and sizzling. Before serving, cut into them andmake sure no pinkness remains and any juices run clean.

4. Top each lower bun half with a little of the lettuce and onion. Add a mini burger and sliced tomato and putthe halves together. Serve immediately.

NOTE: Gluten intolerance, also known as coeliac disease, and wheat allergy can be a serious problem for somechildren. Alternative ‘bread’ type products are available, from most large supermarkets.


• wear a clean apron

• wash your hands before starting to prepare food, after touching the raw meat and before touching anyequipment or other ingredients

• store the raw meat in a clean refrigerator at about 5°C


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• store raw meat separately and below any ingredients (in the fridge) that will be eaten raw (e.g. salad)

• cook the burgers thoroughly and eat them immediately after they are cooked

THE TEACHER SHOULD:

• tell the children about the dangers of cross-contamination and how to avoid it when making the burgersand other dishes

• explain the importance of chilling and storing meat at about 5°C to slow down the multiplication ofharmful germs

• emphasise the importance of thorough cooking to kill food poisoning germs

• show by example, and supervise thorough cleaning of the work space and cooking area using hot soapywater

• not allow children with cuts or hand injuries, which could be infected, to prepare or handle meat or otherfoodstuffs

• never permit the tasting of raw or partly cooked meat


• mix, divide and shape the burgers

• assemble the mini burgers, with the lettuce and tomato, serve and eat them immediately


For more information visit the:

Food Standards Agency’s website www.eatwell.gov.uk

Focus on Food website www.focusonfood.org

Food and Drink Federation’s website www.fdf.org.uk

Food Standards Agency PublicationsTo order further copies of this or other publications producedby the Agency, contact Food Standards Agency Publications:

tel 0845 606 0667minicom 0845 606 0678fax 020 8867 3225email [email protected]

Published by the Food Standards Agency May 2008

Designed by Proximity London Printed by Richard Edwards 10k

©Crown copyright 2008Printed in England on paper comprising a minimum of 75% recycled fibreFSA/1254/0508

Documents

Primary School Teaching and Learning Materials - food safety › learning › hwb › healthy_eating › resources › foo… · GermWatch teaching and learning materials are for