This 2 hour lesson contains a variety of lesson activities that keep the class engaged.
**Learning Objectives: **
1. To be able to identify what causes food to become unsafe and make people ill.
2. To be able to make a summary of how food related ill health can be prevented.
Suitable to teach as part of the NEW WJEC Hospitality and Catering (Technical) Course
Included:
Starter, mini plenaries and plenary
7+ learning activities
Editable Resources
Timers
Note instructions
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£2.00