Worksheets for use in the classroom, briefing notes. Book 5. Classroom workbook

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1 Worksheets for use in the classroom, briefing notes. Book 5 Classroom workbook

2 To bring the hygiene lessons from the deadly drama into the classroom, we have produced a workbook. The workbook outlines simple hygiene practices the children can undertake everyday. To check how well they have taken on board the messages you will find a series of worksheets. You will also find posters and stickers that the children can colour in themselves. This book can be used for all classes after they have seen the show to reiterate the message of handwashing. On the last page of this book you will find a list of tips for parents. This can be photocopied and handed out by the cast as part of the grand finale. 1

3 OBJECTIVES By the end of this lesson the student should be able to: identify what makes bugs grow understand cross contamination understand the importance of handwashing. Lesson description This lesson introduces common food poisoning bacteria, cross contamination and the four easy steps to food safety. The emphasis of the lesson is to help students adopt habits that will help them minimise their risk of exposure to these foodborne bacteria. will reinforce the information found in this lesson plan and the students should be familiar with the terminology used within the script. Class notes The bugs that cause trouble Food poisoning is caused by bacteria, viruses, parasites and fungi. Most are harmless, but if present in food some can cause serious disease. Your food may taste delicious but it might still contain bacteria that may make you sick. So the best approach is to follow a number of food safety tips to ensure that you kill off and prevent the spread of any harmful bacteria in your home. Salmonella is a food poisoning bacteria found on raw meats, poultry, eggs and unpasturised milk. What makes the bugs grow? Bacteria need: 1. Food 2. Warmth 3. Moisture 4. Time They love meat, fish, dairy products and eggs. They thrive at body temperature (37 C) but grow in the danger zone between 5 C and 63 C. Foods that contain moisture are ideal, allowing bacteria to multiply very quickly. Many double in number every 20 minutes. Add these conditions together and bacteria at room temperature can multiply into millions after only a few hours on one piece of food! One germ can multiply to more than 4 million in just 8 hours (Source: Foodlink 2001). 2

4 Stop the bugs - 4 easy rules! 1. Clean 2. Separate 3. Cook 4. Chill 1. CLEAN Washing hands: Hands and especially finger nails a wonderful home for bacteria so it's very important to wash your hands: before handling food after handling raw meat, poultry or fish after using the toilet after gardening or handling rubbish after handling a pet or other animal after smoking after sneezing or coughing. Cleaning: Kitchen counters, cooker hobs, tables, chopping boards, knives, etc. can all become contaminated with bacteria from raw meat, poultry or fish. Make sure you clean all preparation and eating surfaces. A quick spray and wipe is not enough put some elbow into it! Wash cutting knives that have been used on raw meat, poultry or fish before using them for chopping vegetables or other food. Use separate chopping boards for raw meat, poultry and fish and another for vegetables, salads or bread. Wash chopping boards in the dishwasher, if you have one, or in warm soapy water and replace them as soon as they become scored with knife marks. Clean as you go along and mop up spills when they happen. Wash and replace dishcloths, tea towels and hand towels frequently. 3

5 2. SEPARATE Cross contamination is when ready-to-eat food is contaminated with bacteria by direct contact with raw meat, poultry, fish or unwashed vegetables, or indirect contact with hands, utensils or work surfaces that harbour harmful bacteria. By following the cleaning rules you will avoid indirect cross contamination. In order to prevent direct cross contamination you should: Pack your raw meat, poultry and fish separately at the supermarket. Make sure other meat products such as cooked ham are never packed in the same bag. Always store raw meat alone on the bottom shelf or in the drawer of the fridge so that juices cannot drip onto other food. Never place other food in direct contact with raw meat, poultry, fish or unwashed vegetables. Teacher could possibly give some real life examples of direct and indirect contact here just to make the difference clear between the two. 3. COOK Follow the recipe even if it's the instructions on the packet. Always cook food to a high temperature for the right amount of time to kill off any bacteria. Food should be cooked to a core temperature of 70 C for 2 minutes. Buy and use a meat thermometer. If you don't have one, be sure to cook burgers, chicken and pork until the juices run clear. Be very careful about leftovers! Lukewarm food is perfect for fast-growing bacteria. If you are reheating food only reheat it once. Make sure you reheat to piping hot: internal temperature of at least 70 C. Never just pour hot gravy or sauce on cold food. Microwave cooking Microwaves cook differently so follow the instructions on the pack. For cooking fresh produce buy a microwave cookery book. If your microwave has no turntable make sure your stir or turn the food during its cooking cycle. Always leave the food to sit for at least a minute afterwards, since microwaves continue to cook food for a time after the cooker has been turned off. This is called the standing time. 4

6 4. CHILL The reason we refrigerate foods such as meats, dairy products, and certain vegetables and fruits is that most bacteria do not thrive below 5 C. The correct temperature for a fridge is at or below 5 C. At this temperature the food remains ready for cooking or eating and the bacteria or viruses do not multiply. Fridge rules: Keep your fridge clean. Discard old food and wash inside surfaces with warm soapy water. Don't overstuff your fridge this raises the temperature, especially if you re constantly opening the door to munch. When you want to keep leftovers, let the steam evaporate first and then cover and store in the fridge. Put your chilled foods away quickly when you come home from shopping. Frozen foods, too, need separate treatment: Always buy your frozen foods last and pack separately from other foods. Don't leave them in the boot of the car for long periods and put them in your freezer as soon as you get home. If you are home-freezing, always date your food and follow the instructions on the length of time you should store any particular food type. Do not freeze food if it has gone beyond its 'use-by' date. Never thaw and refreeze: If you want to defrost slowly in the fridge that means planning ahead. Take out the meat or dish from the freezer the night before and leave it in the fridge rather than on the counter top. If you do defrost using the microwave, cook the dish immediately. You don't want to mess with food poisoning. It's easy to avoid. Just get in the habit of remembering the four rules: 1. Clean 2. Separate 3. Cook 4. Chill It's worth it in the long run! 5

7 Helpful handwashing tips for parents Soap Buy some new soap. Soap dispensers for children or novelty soaps can excite a child s interest. Vary the soaps you buy if one loses your child s attention. Younger children For younger children, in particular, try a sing-along when they re washing their hands. Ask them to wash while you sing a verse of a tune they all know, like Happy Birthday, or ask what their favourite tune is. Hand inspection Make fun of a family hand inspection at mealtimes and don t forget to include the adults in the inspection! Pets When you re washing your pet, encourage your children to help you. Explain in terms that they understand why it s important that the family pet is kept clean and what happens to the germs that can be transferred from one to the other. Rewards Offer rewards for clean hands kids love incentives and recognition from their parents. Lead by example Finally, lead by example. Wash your own hands regularly and make a point of telling your children that you re doing it and why! 6

8 NOTES 7

9 NOTES 8

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