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Case studies and exemplar materials are produced by

individual teachers working as Lead Practitioners for the

Licence to Cook Programme.

N.B this work is based on the Licence to Cook programme; the

resources may have been changed/adapted to suit local needs.

LP author: Heidi Brodie

School: St. George’s School, Harpenden, Herts

Product: 3 Worksheets for pupils
Word document entitled: Hygiene and Safety
Year group: Year 7 or older pupils starting cooking

Topics: Food hygiene, Food storage, Safe cooking temperatures

Key focus: 5 hygiene rules with food poisoning info; food storage
places; safe temperatures
Description: 4 pages of worksheets and information with some pictures
Hygiene and Safety Date: ………………………………

List 5 personal hygiene rule which you consider to be MOST important in reducing
the risk of food poisoning.

Personal hygiene rule Reason why it is important






You may wish to visit the web site This website contains
gruesome case studies from teenagers who have had food poisoning as well as handy
tips for preventing food poisoning.

Here is some information about some food poisoning bacteria.

E.coli (Escherichia Coli) are a family of bacteria that normally live in the intestines
of animals. Most strains are harmless, but a few can cause illness. Type 0571 is a
particular strain, which can cause serious illness
How is it spread? Food poisoning causes diarrhoea so it is easily spread from
person to person if people do not wash their hands thoroughly. Unlike many other
bacteria very small numbers are needed to cause illness. As present in faeces it can

get into water, milk and food. Shellfish who feed on sewage in polluted coastal
waters may also become contaminated.
How can the infection be prevented? Mince that is minced may have the bacteria
right the way through. Do not eat undercooked minced beef products. Cook all
minced beef dishes thoroughly until they are brown and the juices run clear.
Personal hygiene is vital. E.coli 0157 can also be present in lamb, so minced lamb
dishes should also be cooked thoroughly.

Salmonella is spread through human, animal or insect faeces. Meat and poultry can
become infected at the slaughterhouse. Unclean hands and work surfaces may also
lead to the spread of these bacteria.

Symptoms. It takes 12 – 48 hours to become ill. You may suffer from diarrhoea,
vomiting, fever and headache. Salmonella survive on unwashed hands up to three
hours. It is the most common cause of food poisoning in the UK. It is particularly
dangerous in the very young and very old and in severe cases, may result in death.

Staphylococci is spread through droplet infection (coughs and sneezes), licked

spoons, handkerchiefs, cooked meats, pies, custards, ice creams and unwashed

Symptoms. It takes 1 – 6 hours to become ill. You may suffer from severe vomiting,
diarrhoea and exhaustion.

Examples of other types of food poisoning bacteria are:

Clostridium Botulinium
Bacillus Cereus.

Food Storage:
Below is a list of foods.
If they should be stored in a fridge show where and explain
how they should be stored.
For ingredients which shouldn’t be stored in the fridge,
state where and how they should be stored.

Milk, raw minced beef, cooked ham, frozen peas, salad ingredients, raw fish.

Food Where to store How to store and why.

Soft cheese

Raw bacon

Raw onion



Olive oil

Cooking Food Safely

In the space below, a thermometer shows the critical temperatures for a food
handler, to prevent the growth of food poisoning bacteria within food products.

Diagram is taken from ‘Food Technology’ – Causeway press Ltd. ISBN 1-873929-62-5
Using the recipes for either Continental Bread Pizza or Pizza Toast or Croque
Monsieur! Identify all the possible places where there may be a hygiene or safety
risk, e.g. storing, chilling, covering, cooking, reheating.
Suggest ways that these risks can be reduced.

Croque Monsieur
Pizza toast