If you want to demonstrate some key, basic food skills to your pupils, our Peel, chop and grate videos can help. These short videos demonstrate how to safely use a peeler, grater and the bridge hold and claw grip techniques using a vegetable knife.
To view the videos, click here.
You can also find the videos, along with …
We have two new webinars planned for May – why not pop these dates in your diary?
22 May (4pm) – The dairy farm visit – Primary schools
Using the story of a dairy farm visit as context, this webinar explores how work in ‘food’ can support numeracy and literacy. The full resource includes seven stories, all of which have food themes and link to the curriculum. Resources are editable, allowing you to fine-tune activities for your class. Join us and find out about the free resources available to support your teaching!
23 May (4:30pm) – Food provenance – Secondary schools
To support food provenance work, especially highlighted in the new GCSE, this webinar uses the production and processing of milk as a case study. The presentation will review the different resources available to support learning, including presentations, worksheets (with marking sheet), data facts and videos. In addition, it will highlight key facts …
BNF is delighted to be working with the Livestock and Meat Commission in Northern Ireland to facilitate a series of beef and lamb practical workshops for secondary school food teachers. The workshops are free to attend for teachers as they are 100% subsidised by LMC.
The aim of the workshops is to provide teachers with the practical skills and confidence to discuss, prepare, handle and cook with Northern Ireland Farm Quality Assured beef and lamb, as well as present final dishes attractively. Teachers will experience how easy it is to use beef and lamb in the classroom and learn about its role in a healthy, varied diet, as well as explore the Northern Ireland Farm Quality Assurance Scheme in context. Through the practical activities, aspects of cooking food science will also be highlighted.
Delegates will cook a number of recipes that could be used across the Key Stages, but in particular for the new GCSE Home Economics: Food and Nutrition. All teachers will receive a resource pack which will include a variety of free materials to use in the classroom along with links …
BNF Healthy Eating Week will take place from the 11-15 June 2018 and is open to all UK nurseries, schools, universities and workplaces. Registration is FREE and helps to demonstrate your commitment to promoting health and wellbeing.
Register and you’ll receive:
information and resources about the five health challenges;
five A2 colour posters promoting the five health challenges;
access to a planning grid with links to resources for each day;
access to exclusive webinars;
promotional tools and tips.
The resources are designed …
Applications are now open for schools and ELC Centres to demonstrate creative and innovative practice in implementing Better Eating, Better Learning guidance. Share your journey here as to how you are developing food education and improving the provision of food in your school and ELC Centre. Entries are open until 31 March.
BNF Healthy Eating Week 2018 takes place 11-15 June and registered schools will have access to exclusive resources and receive a free set of 5, A2 posters to help support the 5 health challenges during the Week.
Schools can register for BNF HEW here http://www.foodafactoflife.org.uk/section.aspx?t=0&siteId=20§ionId=114
During the last weeks 350 people across Scotland have participated in a Kitchen Table Talk, discussing the food system with friends and communities and sharing ideas about making Scotland a Good Food Nation. We launched Kitchen Table Talks because the Government is planning to introduce a new law for the food system – the Good Food Nation Bill. This is a chance to make fundamental changes to how our food system functions; a …
Food Standards Scotland and Food Standards Agency announce:
Launch of comprehensive review of hygiene controls
Review includes unannounced inspections and audit regimes
Food Standards Agency announce:
Work with industry to implement CCTV across cutting plants
Increased intelligence gathering and promoting greater transparency through audit data sharing pilots across industry
Improved insight into circumstances and factors leading to non-compliances and ability to anticipate them
The Food Standards Agency and Food Standards Scotland are today publishing details of a major review into the sites where meat products are processed and stored in the UK.
The review comes in the wake of incidents involving major businesses in the meat industry over the last six months over adherence to hygiene rules designed to keep consumers safe and to sustain public trust in food.
Also published today is the FSA’s update to the Environment, Food and Rural Affairs Committee’s inquiry into standards in poultry processing and the findings of the FSA’s investigation into 2 Sisters Food Group.
Jason Feeney and Geoff Ogle, Chief Executives of the Food Standards Agency and Food Standards Scotland respectively, jointly commented:
“We are concerned about recent instances of companies breaching hygiene rules. People rightly expect food businesses to keep to the rules, rules designed to keep consumers safe and to sustain public trust in food – and food businesses have a duty to follow the regulations. Our review will be far reaching and thorough and we will announce our initial findings in June.
“We are pleased that the meat industry representatives who we have met with have pledged their full and effective engagement with the review.”
The review being launched today will aim to:
Increase public and stakeholder confidence in the meat industry and its regulation
Improve the ability to identify non-compliance and take prompt action to minimise the risk to public health and food safety
Assess how the industry currently operates across the whole supply chain
Increase awareness of circumstances and factors which can lead to non-compliance
The scope of the review will incorporate:
All types of cutting plants (red meat, white meat and game)
How the current legislation works and the guidance supporting it
How the ‘official controls’ are carried out which must be followed to ensure compliance with hygiene legislative requirements (this includes audits, inspections, sampling and surveillance)
The roles and responsibilities of food businesses, regulators and assurance bodies
How incidents are managed and responded to
The end to end process of withdrawing and recalling products across the whole food chain
Environment, Food and Rural Affairs Committee inquiry and findings from 2 Sisters Food Group investigation
Assurance bodies, 2 Sisters Food Group and the FSA have also responded to recommendations made by the Parliamentary inquiry into poultry cutting plants. We have also published the outcome of FSA’s investigation into allegations of food hygiene and standards breaches at 2 Sisters.
In response to the inquiry the FSA will work with industry on a voluntary protocol for adoption of CCTV in meat processing plants and will consult on legislating to implement them if necessary.
FSA will also be running pilots to improve data and intelligence sharing across the industry and is pursuing increased investigatory powers for the National Food Crime Unit.
The investigation into 2 Sisters Food Group has been extensive and thorough and looked across their poultry sites.
500 hours of CCTV from the site were examined along with audit information from major retailers. The company voluntarily ceased production at one site whilst changes were made and staff re-trained. The FSA have had a permanent presence at their cutting plants for the last four months.
Jason Feeney, Chief Executive of the Food Standards Agency said:
“Our investigation found some areas for improvement but the issues were resolved promptly by the company, who co-operated fully, and at no point did we find it necessary to take formal enforcement action.”
“The business has made a wide range of improvements across all their sites to improve processes. They are already publishing the outcomes of all their audits and are in the process of installing high quality CCTV across their estate that we will have full access to. These are measures we would like the whole industry …
Geoff Ogle, Chief Executive at Food Standards Scotland said: “We welcome this Cochrane review, which suggests that including calories on menus could reduce a person’s calorie intake by an average of 8%.
“This supports findings included in our recently updated Situation Report: The Scottish Diet, it needs to change which found that 66% of us agree that cafes and restaurants should …
The 2018 conference programmes builds on previous years, featuring updates on nutrition, health and learning, as well as a practical skills demonstration. A particular focus is also on new qualifications and teacher training.
Delegates will receive a full conference pack, as well as refreshments and a two course lunch. The conference is an ideal opportunity to receive updates from nutrition and education experts and to network with colleagues in a relaxed environment.
The conference will be of interest to secondary Food, health and wellbeing and Health and food technology teachers and those involved in secondary food education in Scotland.
This year’s exciting, packed programme includes:
Nutrition science update, British Nutrition Foundation
Food poverty, health and learning, Lyndsay Graham
Nutrition and product development, Emily Robinson, BNF/M&S
Red meat skills in action – a practical demonstration, Quality Meat Scotland
Scottish food education update, Education Scotland
The new Foundation apprenticeships in food and drink, Justine Fosh, The National Skills Academy for Food and Drink
SQA update, Graeme Findlay, Qualifications Manager, SQA
New routes to teaching food as a career, Mahri Dinning, UHI/Perth College
Resources to support food teaching
The conference will take place at the Edinburgh Conference Centre.
The cost of the conference is £95 per person which includes delegate notes, refreshments and lunch.
For further information …