If this activity is used, enough time should be left to record observations for 30 minutes. Participants could move on to a second or third activity, taking time to measure the dough in between activities. Learning outcomes achieved: There are three different types of microbes, which can be found everywhere Many of our useful microbes are put to good use every day to help keep us healthy Activity 2 – Top Trumps (10-20 mins) In this activity groups of 3 – 4 participants play a card game (PH2) which helps them remember some of the technical words relating to microbes as well as familiarising participants with a variety of microbial names, the differences in size, capability of causing harm and if antibiotic resistance occurs. Please note: Microbe size and number of species are correct at the time of resource development; however, as new microbes are continuously being discovered and reclassified, these numbers may be subject to change. The numbers in the other headings used on the cards are only to be used as a guide, they are not accurate as there is no formulae to create these and they may be subject change i.e. bacterial species may develop resistance to more antibiotics resulting in them having a higher number in this column and being more dangerous to humans. Game rules The dealer should mix the cards well and deal all the cards face down to each player. Each player holds their cards face up so that they can see the top card only. The player to the dealer's left starts by reading out an item from the top card in their hand (e.g. Size 50). In a clockwise direction, the other players then read out the same item. The player with the highest value wins, taking the other players top cards and placing them to the bottom of their pile. The winner then selects the item to read out from the next card in their hand.
Ask the participants what they have learnt today. Refer to the ‘Food Bugs’ poster in the discussion. Make sure the following areas are discussed: What causes food poisoning? (bacteria) How should you getting food poisoning? (Washing your hands, washing fruit and vegetables, cooking food thoroughly, storing food correctly) How should food be stored in the fridge? (see group leader answer sheet) When should you wash your (Before preparing food, after using the toilet, after touching pets) And kitchen surfaces? (Before and after preparing food) What food labels do you remember? (use by, best before etc.) Should you go to work with vomiting or diarrhoea if you handle food in your job? (No you should be well for 2 days before returning to work) Ask the participants what they will do differently now at home? Action Plan Discuss with participants if they stuck to their action plan from the last session. If they did, how did they do this and if not, why. Then ask participants to complete their action plan for this session. Hand out the individual pocket sized sheet for participants to keep for themselves as well as the full sized sheet to be returned to the group leader. This worksheet will be used again in the final session. Ask participants to either choose one of the action plans from below or to make up their own if they are confident enough. 1. Reduce chance of food poisoning by: a. Washing hands before and after handling food such as chicken or dirty fruit or vegetables. b. kitchen surfaces and utensils before and after preparing food. c. Not eating food that has been out of the fridge for more than 8 hours. d. Washing fruit and vegetables before eating them. e. Not eating food that is past its use by date.
8pm Biscuits Tea with milk and sugar Example: 1 Day: Monday Time What did you eat? What did you drink? 9 am Coco pops and milk Fruit smoothie Tea with milk and 11am Chocolate bar Diet coke 1pm Ham sandwich and crisps Orange Tea with milk and sugar 3pm Chocolate biscuits Coffee with milk and sugar 6pm Pizza and chips Sticky toffee pudding and custard Glass of Coke 8pm Chocolate Milk