Key Stage Four Materials
Subject(s): Science | Biology | How science works | Food technology | Age: 14-16 | Publication Year: 2010 to date
From the Chilled Food Association (CFA), these activities are aimed at Key Stage Four 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.
HEALTH and SAFETY
Any use of a resource that includes a practical activity must include a risk assessment. Please note that collections may contain ARCHIVE resources, which were developed at a much earlier date. Since that time there have been significant changes in the rules and guidance affecting laboratory practical work. Further information is provided in our Health and Safety guidance.