3 Food spoilage

Learning outcome

To know the main issues with food safety and how to work safely in the food room

1 / 33

Slide 1: Slide

Food Preparation and NutritionUpper Secondary (Key Stage 4)GCSE

This lesson contains 33 slides, with interactive quizzes, text slides and 2 videos.

Lesson duration is: 60 min

Items in this lesson

Learning outcome

To know the main issues with food safety and how to work safely in the food room

Slide 1 - Slide

4 areas for keeping food safe:

Cleaning - surfaces and equipment should be clean

Cooking - cook food properly (75C core temp - check with a temperature probe)

Chilling - keep high risk food and food that spoils quickly in the fridge below 8C

Avoid cross-contamination - don't use the same equipment for raw and ready to eat foods

Slide 2 - Slide

Slide 3 - Slide

Slide 4 - Slide

Slide 5 - Slide

Slide 6 - Slide

Slide 7 - Slide

Slide 8 - Slide

Slide 9 - Slide

Slide 10 - Slide

Slide 11 - Slide

Slide 12 - Slide

Slide 13 - Slide

Slide 14 - Video

Slide 15 - Slide

Slide 16 - Slide

Slide 17 - Slide

Slide 18 - Slide

Slide 19 - Slide

Slide 20 - Slide

Slide 21 - Slide

Slide 22 - Slide

Slide 23 - Slide

Slide 24 - Slide

Use the textbook and the
internet to find 8 pathogenic
bacteria - make sure you
spell the names
correctly!

Slide 25 - Mind map

Slide 26 - Slide

Slide 27 - Slide

Slide 28 - Slide

Slide 29 - Video

Identify 8 key points
which are important for food
safety

Slide 30 - Mind map

Do now

Check p 84-91 and add any new information to your notes

Slide 31 - Slide

Slide 32 - Slide

Extension

Attempt the exam questions 1-4 on p95

Slide 33 - Slide