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

2. 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.

3. Sample diagram for the next task

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

5. 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

6. Outcome 3 – Here are my 3 ‘personal hygiene rules’ 1. 2. 3.

7. Outcome 4 - Name four things that we do wrong that can cause food poisoning 1. 2. 3. 4.

8. Outcome 5- Here are four things that we need to do when handling food 1. 2. 3. 4.

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

10. Outcome 7-8-9 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

11. Outcome 10 - label the diagram showing where the food should be stored List of items to be stored in the refrigerator 1. 2. 3. 4. 5. Label and draw arrows to the area in the refrigerator