Storage Solutions

Storage Solutions

Exploring food storage in terms of the correct conditions for food safety.

Interactive
1-1.5 hours
S1–S3

CfE Experiences and Outcomes

  • HWB 3-33a - I can apply food safety principles when buying, storing, preparing, cooking and consuming food.

  • HWB 4-33a - Having explored the conditions for bacterial growth, I can use this knowledge to inform my practice and control food safety risks.

  • SCN 3-13b - I have contributed to investigations into the different types of microorganisms and can explain how their growth can be controlled.

  • LIT 3-24a - I can consider the impact that layout and presentation will have on my reader, selecting and using a variety of features appropriate to purpose and audience.

Learning intentions / Success criteria

  • Identify which part of the fridge different foods should be stored in
  • Store foods in appropriate conditions within the kitchen that are compatible with food safety
  • Explain why different foods need to be stored in different conditions
  • Emphasise the importance of food safety to others by the effective use of text and graphics

Resources

  • Food Cards
  • Interactive Storing food safely (fridge)
  • Labels for different storage areas
  • Food Storage chart
  • Teacher reference notes on food safety 

Setting up

  • Bring up the Storage interactive (fridge) on the whiteboard
  • Discuss where each food should go and why

Activities

  • Bring up the fridge interactive as a class and discuss which foods should be stored on each shelf and why
    • Top/middle shelves – Ready to eat foods e.g. dairy products, cooked meats, covered left-over foods
    • Bottom shelves – Raw meat and fish
    • Salad drawers – Salad vegetables, fruit and other vegetables
  • Pupils should be encouraged to think about pathogens in food and the effects of the temperature of the fridge, covering food, use-by dates and keeping the fridge clean
  • Discussion of different places for storing food within the kitchen – pupils take turns taking a food card and, talking about where it should be stored in the kitchen giving reasons for the selection made
  • From the food cards, pupils select five different foods and fill in table including information about how they should be stored and why. Pupils can choose either to produce a poster which incorporated al the above safety points or which emphasises one in particular

Cross-Curricular links

Literacy and English – Writing Science – Food pathogens

Assessment Opportunities

SAY – Are foods placed in correct storage place in the fridge?

WRITE – Does report highlight suitable conditions of storage for chosen food?

WRITE – Can the pupils produce an effective poster that demonstrates an understanding of the importance of food safety?

BENCHMARKS e.g.

  • Explains the correct storage of food items, for example, raw meat, dry goods
  • Explains what happens to bacteria at key temperatures

Differentiation

Support:

  • Pupils can be given more support in completing the chart using already cut out food and answers

Challenge:

  • Challenge pupils to design a poster which clearly demonstrates how to store food safely in a fridge. Pupils can choose either to produce a poster which incorporates all the above safety points or which emphasises one in particular
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