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Lesson · Grade 6 · Applied Design, Skills and Technologies

Food Safety: Clean, Separate, Cook and Chill

  • Grade 6
  • Applied Design, Skills and Technologies
  • 1 min 13 s
  • British Columbia
  • BC6-AD-23

Harmful bacteria on food can make people sick, and four labelled cards show the steps that help stop them: wash hands with soap and water for at least 20 seconds, keep raw meat and its juices away from other food on a separate cutting board, and cook chicken pieces to at least 74 °C, checked with a food thermometer. Finally, a fridge at 4 °C or colder slows bacteria down, leftovers go in within 2 hours, and the video ends on a one-line recap of all four steps.

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In one sentence

The question this lesson answers

How do we keep food safe to eat?

Harmful bacteria on food can make people sick.

Transcript

What the lesson says

How do we keep food safe to eat?

Harmful bacteria on food can make people sick.

Four steps help: clean, separate, cook and chill.

Clean: wash your hands with soap and water for at least 20 seconds.

Wash your hands before you cook and after you touch raw meat.

Separate: keep raw meat and its juices away from other food.

Use a separate cutting board for raw meat.

Cook: heat food until it is hot enough inside to kill harmful bacteria.

Colour can fool you, so use a food thermometer.

Chicken pieces need to reach at least 74 degrees Celsius inside.

Chill: cold slows down the growth of bacteria.

Keep your fridge at 4 degrees Celsius or colder.

Put leftovers in the fridge within 2 hours.

Clean, separate, cook and chill help keep food safe.

Curriculum

Where this fits

British Columbia, Grade 6

Applied Design, Skills and Technologies, Food studies: basic food handling and simple preparation techniques and equipmentBC6-AD-23

Next: What Shapes the Food You Choose?

British Columbia, Grade 7

Applied Design, Skills and Technologies, Food studies: basic food handling and simple preparation techniques and equipmentBC7-AD-21

Next: What Shapes the Food You Choose?

This lesson is also listed in Grade 7.

The outcomes and strands follow the British Columbia curriculum.

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