**Lesson Plan: Health Education - Food Hygiene, Preservation, and Storage**
**Grade:** Senior Secondary 3
**Duration:** 60 minutes
**Topic:** Food Hygiene, Preservation, and Storage
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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 different methods of preserving food.
3. Recognize the best practices for storing food safely.
4. Develop healthy habits regarding food handling.
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### Materials:
- Whiteboard and markers
- Laptop and projector (for showing a video)
- Printed handouts on food hygiene, preservation methods, and storage tips
- Samples of packaged and preserved foods
- Refrigerator and storage containers (if available for demonstration)
- Sanitizing wipes or hand sanitizer
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### Introduction (10 minutes):
1. **Greeting and Attendance (2 minutes):**
- Take attendance and greet students.
2. **Ice Breaker Activity (3 minutes):**
- Ask students to share their favorite foods and how they think these foods should be stored or preserved.
3. **Lesson Overview (5 minutes):**
- Briefly explain that today’s lesson will cover essential aspects of food hygiene, how to preserve foods, and proper food storage techniques to prevent spoilage and illness.
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### Instructional Input (15 minutes):
1. **Food Hygiene (5 minutes):**
- Discuss the importance of food hygiene:
- Prevents foodborne illnesses
- Maintains food quality and longevity
- Reduces the risk of contamination
- Key practices:
- Washing hands thoroughly before handling food
- Using clean utensils and surfaces
- Properly washing fruits and vegetables
- Show a short video on food hygiene practices (3-4 minutes).
2. **Food Preservation Methods (5 minutes):**
- Explain various food preservation methods:
- Refrigeration and freezing
- Canning and jarring
- Drying and dehydrating
- Pickling and fermenting
- Use of preservatives and chemicals
- Discuss the advantages and disadvantages of each method.
3. **Food Storage Best Practices (5 minutes):**
- Explain general guidelines for food storage:
- Keep raw and cooked foods separate
- Use airtight containers
- Proper labeling with dates
- Ideal storage temperatures (refrigerator below 40°F (4°C), freezer at 0°F (-18°C) or lower)
- Demonstrate how to store different types of food, if possible.
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### Guided Practice (20 minutes):
1. **Group Activity (10 minutes):**
- Divide the class into small groups.
- Provide each group with a set of food items and ask them to discuss and decide the best hygiene practices, preservation methods, and storage techniques for each item.
- Each group presents their findings to the class.
2. **Hands-On Demonstration (10 minutes):**
- If possible, demonstrate packing and storing food items using a refrigerator, storage containers, and sanitizing surfaces.
- Show how to properly wash different fruits and vegetables.
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### Independent Practice (10 minutes):
- Distribute handouts containing scenarios related to food hygiene, preservation, and storage.
- Ask students to individually solve the scenarios and choose the best action to take for each situation.
- Provide some time for students to write down their answers and then review them as a class.
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### Closure (5 minutes):
1. **Recap (3 minutes):**
- Summarize the key points covered:
- Importance of food hygiene
- Different food preservation methods
- Best practices for food storage
2. **Question and Answer Session (2 minutes):**
- Open the floor for any questions or clarifications from students.
- Address any concerns and provide additional examples if needed.
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### Assessment:
- Participation in group activities and presentations.
- Completion and accuracy of handout scenarios.
- Observations during hands-on demonstration.
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### Homework:
- Ask students to create a one-page poster on one method of food preservation and include:
- The process involved
- Benefits and drawbacks
- Examples of foods that can be preserved using that method
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**Note:** Adjust timings based on class needs and ensure to be adaptable as the lesson progresses.