Contains the full lesson along with a supporting toolkit, including teachers’ notes.
Food (including water) is the way we get all the nutrients required to sustain life. However, consuming food can also expose us to certain dangers (hazards). A hazard is something that could cause us harm. The labels on packaged foods can alert people to the risks posed by certain foods (e.g. food allergens). However, for this to be effective the lists of ingredients and other information must be accurate. Consumers can also be put at risk if some ingredients are substituted but not declared (food fraud).
While the consumption of local freshly prepared food is preferable, it is not always feasible in the modern lifestyle enjoyed by many people today. Food consumed in Ireland may contain ingredients from around the world, and the additional food miles bring with them greater safety risks that must be monitored and managed.
Food safety control bodies, like the Food Safety Authority of Ireland (FSAI), help to keep food safe by coordinating the implementation and enforcement of food law which is designed to protect consumers. Scientific analysis of food samples is central to this role.
1. Biological hazards
2. Physical hazards
3. Chemical hazards
4. Food Allergens