Group discussion about what students understand by the by’ and by’ date. ‘use ‘sell any relevant videos to cement learning -food hygiene -laws around by’ and sell by dates in ‘use relation to shops -what would happen if someone was sold our of date food. Look at different packaging of certain food items -can they locate the by’ date and the ‘use ‘sell by’ dates. -discuss why tinned food may have longer date then fresh food Look at food items in the ILSC- are there any items that have out of date’? ‘one Visit a shop to highlight that different types of food will have different by’ and by’ ‘use ‘sell dates. -Look at food, shelf food and reduced food. Fill in relevant worksheet -definition of each date -why they are important Weeks Key Learning Resources Key Learning Marking and AC 2.1-outline the meaning of by’ and by’ ‘use ‘sell Assessment Theme on different products. identify ways of knowing whether food is AC 2.2- safe to eat. AC 2.3- identify ways of food stored safely. D15 2.Know how Show a variety of different products, some SEMSC food safety with seals intact, packaging broken etc. IT Create poster/signs Food -which items are safe to eat, why? ILS Understanding where food should be kept are Show a variety of different images of food Understanding and learning about when food is and with mould, dented tins, leaks etc. Learners to unsafe to eat. safety . sort into safe and unsafe to eat columns. Understanding length of time food can be kept for Numeracy -how else can we tell if food is unsafe to eat? Speaking and listening skills -bad smell Class discussions -change in appearance Q and A -dropped on floor etc.
Group discussion about what students understand by the ‘use by’ and ‘sell by’ date. any relevant videos to cement learning -food hygiene -laws around ‘use by’ and sell by dates in relation to shops -what would happen if someone was sold our of date food. Look at different packaging of certain food items -can they locate the ‘use by’ date and the ‘sell by’ dates. -discuss why tinned food may have longer date then fresh food Look at food items in the ILSC- are there any items that have ‘one out of date’? Visit a shop to highlight that different types of food will have different ‘use by’ and ‘sell by’ dates. -Look at food, shelf food and reduced food. Fill in relevant worksheet -definition of each date -why they are important Weeks Key Learning Theme Resources Key Learning Marking and Assessment AC 2.1-outline the meaning of ‘use by’ and ‘sell by’ on different products. AC 2.2- identify ways of knowing whether food is safe to eat. AC 2.3- identify ways of food stored safely. D15 Food and safety 2.Know how food safety are Show a variety of different products, some with seals intact, packaging broken etc. -which items are safe to eat, why? Show a variety of different images of food with mould, dented tins, leaks etc. Learners to sort into safe and unsafe to eat columns. -how else can we tell if food is unsafe to eat? -bad smell -change in appearance -dropped on floor etc. SEMSC IT Create poster/signs ILS Understanding where food should be kept Understanding and learning about when food is unsafe to eat. Numeracy Understanding length of time food can be kept for Speaking and listening skills Class discussions Q and A .