## Lesson Plan: Food Hygiene and Food Preparation
### Grade Level: Junior Secondary 2
### Subject: Home Economics
### Topic: Food Hygiene and Food Preparation
### Duration: 60 minutes
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### Objectives:
By the end of the lesson, students will be able to:
1. Understand the importance of food hygiene.
2. Identify key principles of food hygiene.
3. Apply food hygiene practices in food preparation.
4. Demonstrate basic skills in food preparation.
### Materials Needed:
- Whiteboard and markers
- Posters or slides on food hygiene practices
- Handwashing station or setup
- Basic kitchen utensils and ingredients for a simple recipe (e.g., fruit salad)
- Copies of a food hygiene checklist and recipe instructions
- Disposable gloves and hairnets (optional)
### Lesson Structure:
#### 1. Introduction (10 minutes)
**1.1. Warm-Up Activity (5 minutes)**
- Start with a question: "Can anyone tell me why keeping our food clean is important?" Take a few responses.
- Share a short anecdote or video about foodborne illnesses and the importance of hygiene in preventing them.
**1.2. Learning Objectives (5 minutes)**
- Clearly state the objectives of the lesson.
- Briefly explain the agenda: discussing food hygiene, identifying key principles, and preparing a simple dish using learned practices.
#### 2. Main Content (25 minutes)
**2.1. Understanding Food Hygiene (10 minutes)**
- Discuss the definition of food hygiene: practices that prevent foodborne illnesses.
- Explain why food hygiene is essential (e.g., preventing contamination, ensuring safe consumption, maintaining health).
- Introduce the four key principles of food hygiene:
- **Clean:** Keeping hands, utensils, and surfaces clean.
- **Separate:** Avoiding cross-contamination between raw and cooked foods.
- **Cook:** Cooking foods to the right temperature.
- **Chill:** Storing foods at the right temperature to prevent bacterial growth.
**2.2. Food Hygiene Practices (15 minutes)**
- Use posters or slides to illustrate proper food hygiene practices:
- Proper handwashing technique: Demonstrate and have students practice.
- Cleaning fruits and vegetables.
- Safe storage and temperature guidelines.
- Avoiding cross-contamination: Using separate cutting boards and utensils for raw and cooked foods.
- Hand out food hygiene checklists and discuss each item briefly.
#### 3. Activity: Food Preparation (20 minutes)
**3.1. Preparing a Simple Recipe (15 minutes)**
- Introduce a simple recipe, such as a fruit salad.
- Divide students into small groups and assign roles (washing, cutting, mixing, etc.)
- Provide ingredients and utensils.
- Supervise and guide students as they prepare the dish, ensuring they apply food hygiene practices.
**3.2. Presentation and Tasting (5 minutes)**
- Have each group present their prepared dish.
- Encourage students to discuss the food hygiene practices they followed during preparation.
- Allow students to taste and share feedback.
#### 4. Conclusion and Assessment (5 minutes)
**4.1. Recap and Q&A (3 minutes)**
- Review key points of food hygiene and their importance in food preparation.
- Ask a few recap questions to ensure understanding.
**4.2. Homework Assignment (2 minutes)**
- Assign students to maintain a food hygiene diary for a week, noting how they apply the hygiene practices at home.
- Ask them to research a recipe of their choice and list the hygiene practices needed for its preparation.
### Assessment:
- Observation of students’ application of food hygiene practices during the activity.
- Participation in discussions and group work.
- Quality of the prepared dish.
- Completion and accuracy of the food hygiene checklist.
- Review of the food hygiene diary and research task in the next class.
### Notes for Teacher:
- Ensure all students have clean hands before starting food preparation.
- Monitor group activities and provide immediate feedback.
- Be mindful of any dietary restrictions or allergies.
### Follow-Up:
- In subsequent lessons, delve deeper into each principle of food hygiene with more detailed activities and discussions.
- Plan practical cooking sessions involving more complex dishes, reinforcing the hygiene practices learned.
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This lesson plan is designed to be interactive, engaging, and informative, helping students grasp the importance of food hygiene and learn practical skills in food preparation.