Food Hygiene
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Description of activity
Students research food hygiene. They give a PowerPoint presentation to communicate their understanding of hygienic work practices, personal food hygiene practices, food handling requirements and causes of food deterioration and spoilage.
Context
Students have an understanding of safe and hygienic work practices and safe food handling procedures and they have identified factors that can contribute to food poisoning. Students have prepared a range of foods using safe and hygienic techniques.
Areas for Assessment
Outcomes
A student:
5.1.1 demonstrates hygienic handling of food to ensure a safe and appealing product
5.4.2 communicates ideas and information using a range of media and appropriate terminology
Criteria for assessing learning
Students will be assessed on their ability to:
- explain hygienic work practices
- explain personal and food hygiene practices
- assess food handling requirements for a variety of situations
- outline the causes of food deterioration and spoilage
- identify ingredients that pose a high risk for deterioration and spoilage
- describe techniques and methods that make foods less prone to deterioration and spoilage
- communicate ideas using PowerPoint presentation.