Lesson Plan for Senior Secondary 3 - Health Education - Food Hygiene, Preservation And Storage

**Lesson Plan: Health Education - Food Hygiene, Preservation, and Storage** **Grade:** Senior Secondary 3 **Duration:** 60 minutes **Topic:** Food Hygiene, Preservation, and Storage --- ### 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. --- ### 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 --- ### 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. --- ### 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. --- ### 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. --- ### 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. --- ### 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. --- ### Assessment: - Participation in group activities and presentations. - Completion and accuracy of handout scenarios. - Observations during hands-on demonstration. --- ### 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 --- **Note:** Adjust timings based on class needs and ensure to be adaptable as the lesson progresses.