KEEPING OUR FOOD SAFE

Curriculum Strands and Links

Health/PE: Healthy Communities and Environments
English: Writing, Reading, Speaking, Listening, Presenting
Science: Living World
Links to: Art, Technology
Levels: 2-5 ( adapt for junior school)

Teacher Notes

The incidence of food-borne disease has increased significantly in recent years. Surveys of New Zealand food practices have reinforced the need for widespread education about the causes and the simple prevention of food-related illnesses.With the summer rapidly approaching, it is essential that we make our students aware of these safe practices. In this unit we also encourage them to take the simple messages out to their families and the wider community.

Tuning In To Food Safety

As a class, discuss the following …

• do they know what food poisoning is?
• has anyone in the class or any members of their families suffered from food poisoning?
• what were the symptoms and how did they feel
• Can any of the students explain the causes of food poisoning?

Record answers for later reference.

Let's Ask an Expert

Invite a doctor or health professional to talk to the students about the medical/scientific causes of food poisoning (bacteria). Find out how serious it can be and what can be done to treat it.

Ask if there is a place or situation where they are most at risk.

• Have the health professional stress that it is far better to prevent food poisoning rather than treat it.
• Have the students ask questions and list his/her suggestions for preventing food poisoning.

After the visit, challenge students to make a list of all the ways they could help prevent food poisoning occurring.

Introducing the Simple Messages

Tell the students that there are four simple words that can help us avoid food poisoning: clean • cook • cover • chillShare the following information with the students and have them compare it with the previous list that they made.

Only handle food with clean hands. Always wash hands before handling food, after handling raw meat and poultry, after going to the toilet, after handling pets and after gardening.

Stress that clean hands are hands that are washed and dried on a clean towel.

Always wash knives and utensils and scrub chopping boards between preparation of raw and cooked foods.

Frozen foods should be defrosted in the fridge - not on the bench top

Cool hot foods, covered, for no more than 30 minutes before putting in the fridge

Reheat leftovers until steaming hot throughout and never reheat them more than once.

Chicken, meat patties and sausages need to be cooked thoroughly so there are no traces of pink meat or juices. These should be pre-cooked before barbecuing

Always cover foods before storing in a cupboard or fridge.

Store raw meats at the bottom of the fridge so juices don't drip onto other foods.

Food poisoning bacteria thrive at room temperature! Always keep food very cold or very hot.
Put a frozen chilly pad with your picnic foods for safety.

Getting the Message Out There

Now that the pupils know how food poisoning can be prevented,brainstorm ways that they can get the important messages across to other school students, families and the community.Stress that they ‘really can make a difference’! Try some of the following:
advertising posters

• letters to the local paper
• a safe food letterbox flyer
• talks to other classes
• fridge magnet family checklist
• role play or dramas
• a food safe mural for foyer or library display
• a what do you know survey of students and families
• a puppet show about washing and drying hands for juniors