Ask the participants what they have learnt today. Refer to the Bugs’ poster in the ‘Food discussion. Make sure the following areas are discussed: What causes food poisoning? (bacteria) How should you getting food poisoning? (Washing your hands, washing fruit and vegetables, cooking food thoroughly, storing food correctly) How should food be stored in the fridge? (see group leader answer sheet) When should you wash your (Before preparing food, after using the toilet, after And kitchen surfaces? touching pets) (Before and after preparing food) What food labels do you remember? (use by, best before etc.) Should you go to work with vomiting or diarrhoea if you handle food in your job? (No you should be well for 2 days before returning to work) Ask the participants what they will do differently now at home? Action Plan Discuss with participants if they stuck to their action plan from the last session. If they did, how did they do this and if not, why. Then ask participants to complete their action plan for this session. Hand out the individual pocket sized sheet for participants to keep for themselves as well as the full sized sheet to be returned to the group leader. This worksheet will be used again in the final session. Ask participants to either choose one of the action plans from below or to make up their own if they are confident enough. 1. Reduce chance of food poisoning by: a. Washing hands before and after handling food such as chicken or dirty fruit or vegetables. b. kitchen surfaces and utensils before and after preparing food. c. Not eating food that has been out of the fridge for more than 8 hours. d. Washing fruit and vegetables before eating them. e. Not eating food that is past its use by date.
Ask the participants what they have learnt today. Refer to the ‘Food Bugs’ poster in the discussion. Make sure the following areas are discussed: What causes food poisoning? (bacteria) How should you getting food poisoning? (Washing your hands, washing fruit and vegetables, cooking food thoroughly, storing food correctly) How should food be stored in the fridge? (see group leader answer sheet) When should you wash your (Before preparing food, after using the toilet, after touching pets) And kitchen surfaces? (Before and after preparing food) What food labels do you remember? (use by, best before etc.) Should you go to work with vomiting or diarrhoea if you handle food in your job? (No you should be well for 2 days before returning to work) Ask the participants what they will do differently now at home? Action Plan Discuss with participants if they stuck to their action plan from the last session. If they did, how did they do this and if not, why. Then ask participants to complete their action plan for this session. Hand out the individual pocket sized sheet for participants to keep for themselves as well as the full sized sheet to be returned to the group leader. This worksheet will be used again in the final session. Ask participants to either choose one of the action plans from below or to make up their own if they are confident enough. 1. Reduce chance of food poisoning by: a. Washing hands before and after handling food such as chicken or dirty fruit or vegetables. b. kitchen surfaces and utensils before and after preparing food. c. Not eating food that has been out of the fridge for more than 8 hours. d. Washing fruit and vegetables before eating them. e. Not eating food that is past its use by date.
Beat%20The%20Bugs%20Full%20Pack-%20FINAL.docx