1. Food safety: buying & storing food
LO:- food safety principles when buying, storing, preparing and cooking food:
To understand the food safety principles when buying and storing food
To know and apply key temperatures
To understand the different sources of bacterial contamination

2. Tasks
Activity 6e: IN PAIRS
A day in the life of a high-risk food ingredient.
Activity 5J Which Bacteria and which food/liquid
Activity : Log key temperatures on A thermometer
Activity 5l : hygiene in the kitchen case study
Activity 6a: where should food be stored and why
Video Bacterial growth and multiplication - Chapter 5: How do bacteria grow and multiply – page 173
Home work - Student Book Links - Read
Food spoilage and contamination p
In your exercise books
Practice questions p192
Personal hygiene
p198–201

3. Activity 6e: IN PAIRS
A day in the life of a high-risk food ingredient. (see next slide)

6. Activity 5J Which Bacteria and which food/liquid

8. Activity : in your exercise books copy the key temperatures on a thermometer – see page 174

10. Activity 5l : hygiene in the kitchen case study
Activity 5l : hygiene in the kitchen case study. Record answers in exercise book

11. Bell Activity

14. Copy and complete a table in your exercise book
13 rows x 3 columns

16. Home work – Read - Food spoilage and contamination p176-190
In your exercise books - Practice questions p192
Read - Personal hygiene p198–201