Nutrition and Food Science · Secondary 4 · Food Safety and Consumer Choices · 4.º Período
Food Spoilage and Contamination
This topic covers the biological, chemical, and physical causes of food contamination. Students will identify high-risk foods and common foodborne pathogens.
MOE Syllabus OutcomesMOE Syllabus 6082 - LO 5.1MOE Syllabus 6082 - LO 5.2
About This Topic
This topic covers the biological, chemical, and physical causes of food contamination. Students will identify high-risk foods and common foodborne pathogens.
Key Questions
- What are the main types of food contamination?
- Which bacteria are most commonly responsible for food poisoning?
- How do cross-contamination incidents occur in the kitchen?
More in Food Safety and Consumer Choices
Hygiene in Food Preparation
Students will learn the critical control points in food preparation to ensure safety. They will apply personal and environmental hygiene practices.
2 methodologies
Sustainable Food Choices and Security
An exploration of food security issues in Singapore and globally. Students will discuss sustainable food consumption, reducing food waste, and alternative protein sources.
2 methodologies