Home Economics - Junior Secondary 3 - Food hygiene and safety

TERM: 2^ND TERM

WEEK: 2

CLASS: Junior Secondary School 3

AGE: 14 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Food hygiene and safety

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

1. ) Define food and food hygiene
2. ) Give reasons for healthy food hygiene
3. ) Outline guidelines 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 3

INSTRUCTIONAL PROCEDURES: PERIOD 1-2:

NOTE

FOOD HYGIENE AND SAFETY

Food is any substance that is consumed to provide nutritional support for the body. It can be derived from plant or animal sources and contains essential nutrients like carbohydrates, proteins, fats, vitamins, and minerals required for energy, growth, and overall health.

Food hygiene refers to the practices and conditions necessary to ensure the safety and cleanliness of food, preventing contamination, foodborne illnesses, and maintaining the food’s nutritional value. This includes handling, preparing, storing, and serving food in a clean and safe environment.

Reasons for Healthy Food Hygiene

• Prevents Foodborne Illnesses: Proper food hygiene practices help prevent foodborne diseases caused by bacteria, viruses, and parasites that can thrive in improperly handled or stored food.
• Preserves Nutritional Value: Maintaining hygiene in food preparation and storage helps to preserve the nutrients in food, ensuring it remains nutritious for consumption.
• Enhances Food Quality: Proper food handling and storage help maintain the quality, taste, and freshness of food, making it more pleasant to eat.
• Promotes Public Health: By following food hygiene standards, the risk of spreading harmful pathogens is minimized, contributing to better public health and well-being.
• Prevents Cross-Contamination: Proper hygiene practices help to avoid cross-contamination between raw and cooked foods, which can lead to the spread of harmful bacteria.

Guidelines for Food Hygiene

1. Cleanliness:
   • Wash hands thoroughly with soap and water before handling food.
   • Clean all kitchen surfaces, cutting boards, knives, and utensils regularly.
   • Clean food containers and storage areas to prevent contamination.
2. Separation:
   • Keep raw and cooked foods separate to prevent cross-contamination.
   • Store raw meats and seafood away from ready-to-eat foods in the refrigerator.
3. Cooking:
   • Cook food at the correct temperature to kill harmful bacteria and pathogens.
   • Use a thermometer to ensure that meats and other foods are cooked to safe internal temperatures.
4. Storage:
   • Store perishable foods like dairy, meat, and poultry in the fridge or freezer to keep them fresh and prevent spoilage.
   • Avoid leaving food out at room temperature for extended periods.
5. Use Safe Water and Ingredients:
   • Ensure that water used in food preparation is safe and clean.
   • Check the expiry dates of ingredients to avoid using expired or contaminated products.
6. Personal Hygiene:
   • Keep fingernails short and clean, avoid wearing jewelry while handling food, and tie back long hair.
   • Ensure that anyone preparing food is free from illnesses that may contaminate food.
7. Regularly Inspect and Maintain Kitchen Equipment:
   • Ensure all kitchen appliances, such as refrigerators, stoves, and microwaves, are functioning properly and kept clean.

EVALUATION:

1. Why is it important to separate raw and cooked foods during food preparation, and how can this help prevent foodborne illnesses?
2. Explain the role of temperature in ensuring the safety of food. How can a food thermometer be used to check if food is cooked properly?
3. What are the key personal hygiene practices that should be followed by anyone handling food? Why are they important?
4. How does proper food storage contribute to food hygiene and safety? Give examples of foods that require refrigeration.
5. Discuss the importance of cleaning kitchen surfaces and utensils regularly. What are the potential consequences of neglecting this practice?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively