Resources by Chilled Food Association
Displaying 1 - 10 of 21
The Chilled Food Association (CFA) was formed in 1989 to establish, continuously improve and promote best hygienic practice standards in the production of retailed chilled prepared food. CFA represents many of the leading names in UK chilled prepared food production, predominantly supplying the retail trade.
...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 Bacteria (Key Stage Four)
From the Chilled Food Association, this resource helps students to think about 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 in the...
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...
Food Hygiene (Key Stage Four)
From the Chilled Food Association, this resource helps children to think about hygiene and food microbes. 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 suggested activities. In this...
Food Hygiene (Key Stage One)
From the Chilled Food Association, this resource helps children to think about food 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...
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...
Food Hygiene (Key Stage Two)
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...
Fruit Juice (Key Stage Three)
In this activity students investigate the use of additives, such as citric acid and baking powder, in chilled drinks to inhibit microbial growth by increasing or decreasing the pH.
Produced by the Chilled Food Association (CFA), these activities are aimed at Key Stage One children. They look at the topics of:
* Food hygiene and hand-washing
* Food and taste
* Developing a new food product
Primarily aimed at STEM ambassadors, these resources are also readily used by...