Key Stage Three Materials

From the Chilled Food Association (CFA), these activities are aimed at Key Stage Three students and look at a range of topics that include:
* Common bacteria that cause food spoilage
* Reducing the risks of bacterial contamination
* Food hygiene
* Food and taste
* Developing a new food product
* Work in the chilled food sector

Primarily aimed at STEM ambassadors, these resources are also readily used by teachers in the classroom.

Resources

Food Bacteria (Key Stage Three)

From the Chilled Food Association, this resource helps students to think about bacterial contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers...

Publication date:
2010 to date

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Food Hygiene (Key Stage Three)

From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and...

Publication date:
2010 to date

3 files

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New Product Development (Key Stage Three)

From the Chilled Food Association, this resource helps students to think about the development of a new food product. The materials are aimed at STEM ambassadors but they can readily be adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and suggested...

Publication date:
2010 to date

7 files

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Taste (Key Stage Three)

From the Chilled Food Association, this resource helps students to think about how they taste food and find out about the work of a taste scientist. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the...

Publication date:
2010 to date

7 files

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