Home Economics - Junior Secondary 2 - Food hygiene and food preparation

TERM: 3^RD TERM

WEEK: 4

CLASS: Junior Secondary School 2

AGE: 13 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Food hygiene and food preparation

SPECIFIC OBJECTIVES: At the end of the lesson, the learners should be able to

1. ) Define hygiene and food hygiene
2. ) State the importance of food hygiene
3. ) Outline the guidelines and rules for food hygiene

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, story-telling, videos from source

INSTRUCTIONAL MATERIALS: Recommended Home economics textbooks for Junior Secondary School 2

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

NOTE

FOOD HYGIENE AND FOOD PREPARATION
Hygiene refers to the practices, conditions, and measures that help maintain health and prevent the spread of diseases. It involves cleanliness and the maintenance of sanitary conditions to promote well-being.

Food hygiene refers to the practices and conditions that must be followed to ensure that food is safe for consumption, free from contamination, and properly handled, stored, and prepared. This includes measures to avoid foodborne illnesses and to maintain the quality of food.

Importance of Food Hygiene

1. Prevents Foodborne Diseases:
   Proper food hygiene practices reduce the risk of foodborne illnesses caused by bacteria, viruses, and parasites, which can lead to symptoms such as nausea, vomiting, diarrhea, and in severe cases, death.
2. Ensures Safe Food Consumption:
   Food hygiene practices ensure that food is prepared, handled, and stored in ways that prevent contamination, keeping it safe for consumption.
3. Promotes Public Health:
   Good food hygiene helps protect the community from food-related illnesses, contributing to overall public health by preventing outbreaks of diseases such as salmonella, E. coli, and listeria.
4. Improves the Quality of Food:
   Adhering to food hygiene practices helps maintain the freshness and quality of food, reducing spoilage and waste.
5. Maintains Consumer Confidence:
   Food hygiene builds trust with consumers, ensuring that food businesses are following the necessary safety protocols and offering safe, high-quality products.

Guidelines and Rules for Food Hygiene

1. Personal Hygiene:
   • Wash hands thoroughly with soap and clean water before handling food, especially after using the bathroom or touching raw food.
   • Keep hair tied back and avoid touching food with bare hands whenever possible.
   • Wear clean clothes and use gloves when handling ready-to-eat foods.
2. Safe Food Handling:
   • Avoid cross-contamination by using separate cutting boards, knives, and utensils for raw and cooked foods.
   • Handle raw meat, poultry, and seafood carefully, ensuring they are stored in the fridge and cooked thoroughly to the correct temperature.
   • Keep foods at safe temperatures, below 5°C (41°F) for cold foods and above 60°C (140°F) for hot foods.
3. Proper Storage of Food:
   • Store perishable foods such as meat, dairy, and seafood in the refrigerator or freezer at the correct temperatures.
   • Keep dry foods (grains, beans, spices) in airtight containers, away from moisture and pests.
   • Label food with the date it was stored to ensure it is used within safe time limits.
4. Cleaning and Sanitizing:
   • Clean and sanitize kitchen surfaces, utensils, and equipment before and after use, especially after handling raw foods.
   • Regularly clean appliances such as refrigerators, microwaves, and ovens to prevent contamination buildup.
5. Proper Cooking and Heating:
   • Cook food to the correct internal temperature to kill harmful microorganisms (e.g., poultry should be cooked to 75°C/165°F).
   • Reheat food to the correct temperature, ensuring it is piping hot before serving.
6. Avoiding Food Waste:
   • Follow the “First In, First Out” (FIFO) method to ensure that older food is used first to avoid spoilage.
   • Discard expired or spoiled food to prevent contamination of other foods.

EVALUATION:

1. Why is personal hygiene important in preventing foodborne illnesses, and what are the key steps to maintaining good personal hygiene in the kitchen?
2. How can cross-contamination be prevented during food preparation, and why is it critical for food safety?
3. What are the proper temperatures for storing cold and hot foods, and why is it important to maintain these temperatures?
4. Describe the process of cleaning and sanitizing kitchen surfaces and utensils. Why is this process essential in food hygiene?
5. What are the risks of not following food storage guidelines, and what consequences can occur from improper food storage?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively