| Full lesson | Create for a teacher a set of content for giving a lesson, beginning with the lesson plan. Each new block of materials must begin with an H1 heading (other subheaders must be H2, H3, etc). When you describe required pictures, write those descriptions in curly brackets, for example: {A picture of a triangle} |
| Which subject | Food technology |
| What topic | Health and safety |
| What length (min) | 30 |
| What age group | Year or Grade 7 |
| Class size | 20 |
| What curriculum | |
| Include full script | |
| Check previous homework | |
| Ask some students to presents their homework | |
| Add a physical break | |
| Add group activities | |
| Include homework | |
| Show correct answers | |
| Prepare slide templates | |
| Number of slides | 5 |
| Create fill-in cards for students | |
| Create creative backup tasks for unexpected moments |
Health and Safety
Year 7
Food Technology
20 students
This lesson aligns with the national curriculum for food technology, addressing key health and safety competencies necessary for handling food and operating in a kitchen setting.
| Step Number | Step Title | Length | Details |
|---|---|---|---|
| 1 | Introduction | 5 mins | Begin with a brief discussion on what health and safety mean in the context of food preparation. |
| 2 | Identifying Hazards | 10 mins | Conduct an interactive activity where students identify common hazards in a hypothetical kitchen setup. |
| 3 | Safe Food Handling | 5 mins | Provide a presentation on safe food handling practices and the importance of hygiene in food preparation. |
| 4 | Risk Assessment | 5 mins | Introduce students to a simple risk assessment template. Guide them to evaluate potential risks in groups. |
| 5 | Assigning Homework | 2 mins | Assign homework that encourages students to reflect on health and safety in their own kitchen environments. |
| 6 | Recap and Q&A | 3 mins | Recap key concepts covered in the lesson and address any questions the students may have. |
Students will be assigned homework that encourages them to apply the principles of health and safety in their home cooking practices. Homework will be submitted for review without presentations.
"Good morning, everyone! Today, we are going to dive into an essential topic in our Food Technology class: Health and Safety. Can anyone tell me why health and safety are important when we are in the kitchen? (Pause for responses) Yes, exactly! Keeping ourselves and others safe while preparing food is crucial. It helps prevent accidents and ensures the food we prepare is safe to eat. Throughout this lesson, we will learn how to identify hazards and implement safe practices in our kitchens. Let's get started!"
"Now, we’re going to move on to our next activity, which is about identifying hazards in a kitchen environment. I will divide you into small groups. Each group will receive a picture of a hypothetical kitchen setup. Your task is to look at the image and discuss among yourselves what potential hazards you can find. Think about things like sharp objects, electrical equipment, or anything that could cause accidents. You have 10 minutes, and then we’ll share our findings with the class. Ready? Let’s go!"
(After 10 minutes)
"Alright, let’s come back together as a class. What did you find? Can I have a representative from each group share one hazard that you identified? (Allow each group to share) Great job, everyone! You’re already thinking critically about safety in the kitchen."
"Next, we're going to discuss safe food handling practices. This is a vital part of health and safety in the kitchen. I’m going to show you a brief presentation outlining key practices like washing hands, keeping surfaces clean, and properly storing food. (Use projector if available)
As you watch, I want you to think about why each practice is important. Let’s start the presentation!"
(After presentation)
"Did everyone catch all the important points? What is one safe food handling practice you think is most crucial for preventing foodborne illnesses? (Wait for responses) Yes, washing your hands is incredibly important! You all are getting the hang of this."
"Now that we have a better understanding of safe handling practices, let's move on to risk assessment. I will hand out a simple risk assessment template. This template will help you evaluate potential risks when working with food.
In your groups, use the template to assess your hypothetical kitchen setup from earlier. Think about what could go wrong and what could be done to mitigate those risks. You have 5 minutes to complete this activity. Let’s begin!"
(After 5 minutes)
"Time’s up! Who would like to share their findings from the risk assessment? (Encourage a few groups to share) Excellent insights, everyone! Remember, regularly assessing risks helps keep kitchens safe environments."
"Now, for your homework! I would like each of you to reflect on health and safety in your own kitchen environments. Think about what you can do to make your kitchen safer when you are cooking at home. Please write a short paragraph about your observations and any changes you think you should make. Don’t worry about presentations; just focus on your personal reflections. This will be due at our next class."
"Before we finish up today’s lesson, let’s recap what we learned. We discussed the importance of health and safety in the kitchen, identified various hazards, explored safe food handling practices, and conducted a risk assessment.
Does anyone have any last questions about what we've covered today? (Allow time for questions) Thank you all for your participation today! Remember, practicing these principles will ensure that our cooking environments are safe and hygienic. Have a great day!"
What are three potential hazards you might find in a typical kitchen environment? Provide a brief description of each.
Why is it essential to wash your hands before handling food? List two other key safe food handling practices and explain their importance.
Based on the risk assessment template used in class, identify one potential risk in your kitchen and suggest a measure to mitigate that risk.
Reflect on your own kitchen. What are two specific changes you plan to implement to enhance health and safety while cooking?
In your opinion, how does regularly assessing risks contribute to a safer cooking environment? Provide a short explanation.
After discussing foodborne illnesses, what is one fact you learned today that you think everyone should know about food safety? Why is it important?