Lesson Notes By Weeks and Term - Primary 5

TERM: 3^rd Term

WEEK: 5

CLASS: Primary 5

AGE: 10 years

DURATION: 40 minutes of 2 periods each
DATE:

SUBJECT: Prevocational Studies

TOPIC:       -        Management of farm animals

• Food contamination

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

1. Outline tools for farm animals management
2. Describe various approaches towards the management of farm animals
3. Manage farm animals properly
4. Discuss the meaning of food contamination
5. Recognize contaminated food
6. Discuss the risk factor in raw food item

INSTRUCTIONAL TECHNIQUES: Identification, explanation, playway method, questions and answers, demonstration.

INSTRUCTIONAL MATERIALS: Samples of contaminated food items, farm records, shovels, spades, etc

INSTRUCTIONAL PROCEDURES

PERIOD 1 and 2:

NOTE

Tools for farm animal management

1. thermometer- for checking their body temperature

2. Strip Cup

A strip cup is a very useful tool and a must for all dairy farmers. Milking the first few strips into a strip cup will show if there are any lumps present indicating beginning or advanced mastitis, which should be controlled urgently

3. Hoof trimming tools

In some areas and especially where the ground is soft, the hooves of animals grow faster than normal exercise can wear them down

4. Glass slides for making blood smears

Blood samples are very useful for examining diseases in cattle.

5. Bandages and clean clothes for cleaning wounds and covering them and for holding broken legs in place

6. Bottle for giving medicine by mouth. If a glass bottle is used, it is useful to put a rubber tube over the end to stop it breaking

7. Container for sterilizing equipment. A cooking pot with a lid will do. Sterilize equipment by boiling it in water

8. A sharp knife or scalpel. Scalpels have sterile blades that can be thrown away after use

9. Pen and notebook for keeping records

10. Rope. Ropes are essential for any livestock keeper! They are very useful for tying up animals, for making halters to lead animals during transport; fine clean ropes (sterilised in boiling water) can also be useful when assisting a cow with difficult birth

11. Soap or soap flakes - for washing hands and arms and for washing the cows rear end when assisting with difficult births

12. Syringes and needles for injection. With the very great distance between vets, skilled farmers can learn to do basic treatment before the vet is called. Most useful sizes are 10ml, 20ml, and 50ml. Some syringes can be boiled to sterilize them for reuse - others cannot be boiled so need to be thrown away after use

13. A syringe without needle is useful for measuring liquids such as dewormers or medicines given by mouth, and for flushing wounds and abscesses

14. Castration rings - mostly for goats and sheep but can also be used for small new born calves

Right approaches to farm animal management

1. Animals are healthier and more productive when they are hydrated, clean, dry, and handled with minimal stress.

2. Water is without question the most important nutrient and should be accessible for all animals at all times.

3. Shelter doesn’t always mean a roof overhead, a well maintained bedded pack and a windbreak can mean shelter as well. Animals need protection from the elements in some way.

4. Cleanliness prevents disease, promotes animal comfort, and instills a sense of pride in your operation.

5. Low-stress handling is a must for all operations. Basic stockmanship is an essential skill for all people on the farm.
6. Nutrition-The ration and how it is delivered impacts growth, productivity, immune status and reproduction. A correct body condition score combined with a balanced mineral status creates healthy animals and healthy offspring.

Food contamination

Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption

How to identify contaminated food

1. Sour, bitter or stale taste
2. Change in appearance
3. Presence of microbes which results in patches, growth of maggots etc

Risk factor in food

Risk factor in food is simply substances contained in food that could lead to sicknesses, diseases and poisoning

Examples of risk factor in food

1. Improper hot/cold holding temperatures of potentially hazardous food.
2. Improper cooking temperatures of food.
3. Dirty and/or contaminated utensils and equipment.
4. Poor employee health and hygiene.
5. Food from unsafe sources.

Examples of risk factor in food preparation and distribution

1. Improper hot/cold holding temperatures of potentially hazardous food.
2. Improper cooking temperatures of food.
3. Dirty and/or contaminated utensils and equipment.
4. Poor employee health and hygiene.
5. Food from unsafe sources.
6. Poor storage, processing and preservation

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EVALUATION:    1. Itemize the tools for farm animals management

2. Describe four approaches towards farm animal management
3. Explain the meaning of food contamination
4. How can we identify food that is contaminated?
5. What does risk factor in food mean?
6. Give three examples of risk factor in food

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the pupils positively and marks their books