Home Economics - Junior Secondary 3 - Responsible food handling

Responsible food handling

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TERM: 2ND TERM

WEEK: 8

CLASS: Junior Secondary School 3

AGE: 14 years

DURATION: 40 minutes each for 2 periods

DATE:

SUBJECT: Home economics

TOPIC: Responsible food handling

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

  1. ) Define food management
  2. ) Outline the responsibilities of a good food safety manager to consumers

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:

PRESENTATION

TEACHER’S ACTIVITY

PUPIL’S ACTIVITY

STEP 1

Review

The teacher revises the previous lesson.

Learners pay attention

STEP 2

Introduction

She defines food management

Learners pay attention and participate

STEP 3

Explanation

She outlines the responsibilities of a good food safety manager to consumers

Learners pay attention and participate

STEP 4

NOT TAKING

The teacher writes a short note on the board for the learners to copy

The learners copy the note from the board

 

NOTE

RESPONSIBLE FOOD HANDLING

Food management refers to the planning, organizing, and controlling of food-related operations, such as food preparation, storage, and distribution, to ensure that the food is safe, nutritious, and cost-effective. It involves overseeing everything from menu planning to sourcing ingredients and managing food safety protocols.

 

Responsibilities of a Good Food Safety Manager to Consumers:

  • Ensuring Food Safety Standards: A good food safety manager is responsible for maintaining hygiene standards to prevent foodborne illnesses. This includes ensuring proper food handling, storage, and preparation practices.
  • Monitoring Food Quality: Regular checks should be conducted to ensure that the food served is of good quality, fresh, and free from contaminants.
  • Training Staff: The manager must train food handlers on safe food practices, including hand hygiene, sanitization, and proper cooking temperatures.
  • Implementing Food Safety Protocols: They must establish and enforce safety protocols for all stages of food handling, from procurement to serving, to ensure consumer safety.
  • Compliance with Regulations: They must ensure that the food establishment complies with local and international food safety laws and regulations, including health and safety codes.
  • Effective Communication: The manager should communicate any food-related concerns, such as allergens or dietary restrictions, to consumers.
  • Responding to Food Safety Issues: They must be proactive in investigating and addressing any incidents of food contamination or customer complaints related to food safety.

 

EVALUATION:

  1. What are the key components of food management, and how do they contribute to ensuring food safety in an establishment?
  2. Why is it important for a food safety manager to regularly monitor food quality, and what methods can they use to do so?
  3. How can effective staff training in food safety prevent foodborne illnesses and improve overall food handling?
  4. Explain the role of a food safety manager in ensuring compliance with food safety regulations. What are the consequences of non-compliance?
  5. What are some potential challenges a food safety manager might face in ensuring consumer safety, and how can they address these challenges?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively