Storage Solutions

• food cards
• labels for different storage areas
• food storage chart worksheet

• display the Storage interactive (fridge) on the whiteboard
• discuss where each food should go and why

• display the interactive and as a class discuss which foods should be stored on each shelf and why:
  • top/middle shelves – ready to eat foods e.g. dairy products, cooked meats, covered left-over foods
  • bottom shelves – raw meat and fish
  • salad drawers – salad vegetables, fruit and other vegetables.
• pupils should be encouraged to think about pathogens in food and the effects of the temperature of the fridge, covering food, use-by dates and keeping the fridge clean
• discussion of different places for storing food within the kitchen – pupils take turns taking a food card and talking about where it should be stored in the kitchen giving reasons for the selection made
• from the food cards, pupils select five different foods and fill in table including information about how they should be stored and why
  • pupils can choose either to produce a poster that incorporates all of the above safety points or which emphasises one in particular

SAY – Are foods placed in correct storage place in the fridge?

WRITE – Does report highlight suitable conditions of storage for chosen food?

WRITE – Can the pupils produce an effective poster that demonstrates an understanding of the importance of food safety?

Consider CfE Benchmarks, for example:

• explains the correct storage of food items, for example, raw meat, dry goods
• explains what happens to bacteria at key temperatures

Support

Pupils can be given more support in completing the chart using already cut out food and answers.

Challenge

Challenge pupils to design a poster which clearly demonstrates how to store food safely in a fridge. Pupils can choose either to produce a poster which incorporates all the above safety points or which emphasises one in particular.