Home Economics - Junior Secondary 3 - Responsible food handling

TERM: 2^ND TERM

WEEK: 9

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. ) Enumerate hygienic food management strategies
2. ) Outline unhygienic food handling methods
3. ) State and explain the effects of unhygienic food handling on 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:

NOTE

RESPONSIBLE FOOD HANDLING

Hygienic Food Management Strategies:

• Proper Handwashing: Ensuring that all food handlers wash their hands thoroughly before preparing, cooking, or serving food.
• Sanitization of Equipment: Regularly cleaning and sanitizing kitchen utensils, equipment, and surfaces to prevent cross-contamination.
• Proper Storage: Storing food at the correct temperatures (cold foods in the fridge and hot foods at safe temperatures) to prevent bacterial growth.
• Separation of Raw and Cooked Foods: Avoiding cross-contamination by keeping raw foods separate from cooked and ready-to-eat foods.
• Use of Safe Water: Ensuring that water used for washing foods, cooking, or beverages is clean and free from contaminants.
• Regular Food Inspections: Checking foods for spoilage, damage, or signs of contamination before use.
• Staff Training: Educating food handlers on proper food hygiene practices, including how to avoid handling food when ill.

Unhygienic Food Handling Methods:

• Not Washing Hands: Handling food without washing hands after using the restroom or touching raw ingredients.
• Cross-Contamination: Using the same utensils or cutting boards for raw meats and ready-to-eat foods without proper cleaning in between.
• Storing Food Improperly: Storing perishable food at incorrect temperatures, such as leaving it out of the fridge for extended periods.
• Using Contaminated Water: Washing fruits and vegetables with unclean or untreated water.
• Improper Cooking Temperatures: Not cooking food to the correct internal temperature, especially for meat and poultry, which could allow harmful bacteria to survive.
• Handling Food When Ill: Food handlers who are sick may contaminate food if they are allowed to work without taking the necessary precautions.
• Overcrowding Food Storage Areas: Storing food in crowded, unorganized conditions which could cause contamination from direct contact.

Effects of Unhygienic Food Handling on Consumers:

• Foodborne Illnesses: Unhygienic food handling can lead to contamination by harmful bacteria, viruses, or parasites, causing foodborne illnesses such as salmonella, E. coli, or norovirus.
• Digestive Issues: Poor food hygiene may cause stomach issues such as vomiting, diarrhea, and abdominal cramps, leading to dehydration and malnutrition if untreated.
• Long-Term Health Effects: Continuous exposure to unhygienic food can result in long-term health problems, including kidney failure, liver disease, or neurological disorders.
• Allergic Reactions: Cross-contamination can expose consumers to allergens in food, leading to allergic reactions, which can be severe or even life-threatening.
• Reputation Damage: Establishments with poor food hygiene can lose customers, face legal action, or experience a loss of trust due to foodborne outbreaks.

EVALUATION:

1. What are the key strategies for maintaining hygienic food management in a food establishment?
2. List and explain at least three unhygienic food handling methods that can lead to contamination.
3. How can improper food storage affect food safety, and what are the consequences of storing food incorrectly?
4. What are the potential effects of unhygienic food handling on consumer health and well-being?
5. Why is handwashing crucial in food safety, and what steps should food handlers take to ensure their hands are properly sanitized?

CLASSWORK: As in evaluation

CONCLUSION: The teacher marks their books and commends them positively