Design and Technology GCSE: The causes of food poisoning

Did you know that food poisoning can be potentially fatal?

Find out all about how pathogens cause this dangerous illness.

It explains the conditions that helps bacteria multiply rapidly and the most risky foods.

It outlines the 4 C's to remember to prevent food poisoning: cleaning, cooking, chilling and cross-contamination.

This clip is from the series Food Preparation and Nutrition.

Teacher Notes

Students could create a floor plan of a typical domestic kitchen, labeling the appliances, sink, chopping board and other equipment, salad ingredients etc.

Students could plot the opportunities for cross contamination by an unhygienic cook preparing a dish from raw chicken.

Draw lines on the floor plan to show the cook’s route and sites of contamination.

Students could discuss their work with the teacher.

Students could demonstrate their understanding of food safety by creating a risk assessment for the prevention of food poisoning in the home.

It could include necessary measures needed when shopping, storing, preparing and serving food.

Students could present their risk assessments to others in their group.

Curriculum Notes

This clip will be relevant for teaching Food Technology and Modern Studies at GCSE in England, Wales and Northern Ireland.

This topic appears in OCR, Edexcel, AQA, WJEC KS4/GCSE in England and Wales, CCEA GCSE in Northern Ireland

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Food production
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