ELC Food Unit 4 Food Handling, Preparation and Storage Work by :

List of Tasks 1 draw a diagram which shows the temperatures at which food is at risk from spoilage; 2 store three specified foods in the appropriate places; 3 list three personal hygiene rules to be followed when preparing food; 4 identify three contributory factors to food poisoning; 5 identify four steps necessary to ensure the safe handling of food; 6 complete a chart to show the correct storage of two categories of food; 7 select a food dish which is suitable for home freezing; 8 prepare the chosen food dish; 9 state the operating temperature of a domestic refrigerator; 10 annotate a given diagram of a domestic refrigerator to show where five specified foods should be stored.

Sample diagram for the next task

Outcome 1 – Now draw your own temperature gauge for storing food at the correct temps

Outcome 2- I have stored the food in these places… My diagram below shows which foods are at risk of spoilage when stored wrongly Type of foodWhere I stored the food in the refrigerator

Outcome 3 – Here are my 3 ‘personal hygiene rules’

Outcome 4 - Name four things that we do wrong that can cause food poisoning

Outcome 5- Here are four things that we need to do when handling food

Outcome 6- Here is a chart to show how to store two food types properly in the refrigerator.

Outcome I have selected a food dish that can be home frozen … it is Here is a picture of my dish ready for freezing 1.The operating temperature of a home refrigerator is

Outcome 10 - label the diagram showing where the food should be stored List of items to be stored in the refrigerator Label and draw arrows to the area in the refrigerator