🎯 WALT (We Are Learning To)

Demonstrate understanding of food safety principles and practices to prevent foodborne illness.

Success Criteria:

✓ Identify safe food storage temperatures
✓ Recognise signs of food contamination
✓ Explain proper food handling procedures
✓ Understand cross-contamination prevention

📝 Part 1: Matching Activity

Instructions: Match each food safety term in Column A with its correct definition in Column B. Write the letter in the circle.

Column A

1. Cross-contamination

2. Danger Zone

3. Use-by date

4. FIFO

Column B

A. Temperature range 5°C - 60°C where bacteria multiply rapidly

B. Transfer of harmful bacteria from one food to another

C. First In, First Out - stock rotation method

D. Last date food should be consumed for safety

🔍 Part 2: Multiple Choice

Instructions: Choose the best answer for each question.

5. What is the safe internal temperature for cooked chicken in New Zealand?

60°C

65°C

75°C

80°C

6. How long can cooked food safely remain at room temperature?

1 hour

2 hours

4 hours

6 hours

7. Which of these foods are high-risk for food poisoning? (Select all that apply)

Raw chicken

Cooked rice

Fresh bread

Dairy products

8. The correct order for washing hands is:

Wet, soap, scrub 10 seconds, rinse, dry

Wet, soap, scrub 20 seconds, rinse, dry

Soap, wet, scrub 20 seconds, rinse, dry

Wet, soap, scrub 30 seconds, rinse, dry

✍️ Part 3: Short Answer Questions

Instructions: Answer each question in 2-3 sentences.

9. Explain why it's important to store raw meat on the bottom shelf of the refrigerator.

10. Describe three signs that would indicate food has gone off and should not be eaten.

🌟 Extension Activity (Advanced Learners)

Research and explain the difference between food poisoning caused by Salmonella and Campylobacter. Include symptoms and common sources.

📚 Differentiation Support

For dyslexia-friendly support: Key terms are in bold. Questions use simple sentence structure. Visual matching activity included. Extended time available if needed.