Term: 2nd Term
Week: 11
Class: Senior Secondary School 1
Age: 15 years
Duration: 40 minutes
Date:
Subject: Food and nutrition
Topic:- Safety in the kitchen
SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to
- Define safety devices and habits
- Outline the precautions to be taken to avoid accident in the kitchen
INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source
INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures
INSTRUCTIONAL PROCEDURES
PERIOD 1
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PRESENTATION
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TEACHER’S ACTIVITY
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STUDENT’S ACTIVITY
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STEP 1
INTRODUCTION
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The teacher reviews the previous lesson on cleaning agents and abrasives
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Students pay attention
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STEP 2
EXPLANATION
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She defines safety devices and habits
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Students pay attention and participates
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STEP 3
DEMONSTRATION
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She outlines the precautions to be taken to avoid accidents in the kitchen
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Students pay attention and participate
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STEP 4
NOTE TAKING
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The teacher writes a summarized note on the board
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The students copy the note in their books
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NOTE
SAFETY IN THE KITCHEN
Safety habits and devices are the precautions taken in the kitchen to avoid accidents. Since the kitchen is supposed to be a busy place for food preparation and cooking, common accidents are likely to occur. They include:
- Falls
- Burns and scald.
- Cuts
- Suffocation
- Electric shock.
- Accidental poisoning.
The following precautions must be taken to avoid accident in the kitchen.
- Don’t wear high heel.
- Mop any split liquid immediately.
- Peeling of banana or yam should not be allowed to litter the kitchen.
- Always wear glove when removing cooking pots from top ranges.
- Don’t allow children in kitchen.
- Open all windows to prevent suffocation.
- Carry out all the cutting on the chopping board.
- Always switch off the socket before and after electric appliances are used.
- Replace loose sockets immediately.
- All glass ware should be handled carefully.
- Read and understand instruction manuals before using any equipment.
CAUSES OF ACCIDENTS IN THE KITCHEN
- Lack of concentration.
- Wrong use of equipment.
- Disorderliness
- Distraction
- Poor lightening.
- Slippery floor.
- Wearing long clothing and shoes.
- Being in a hurry or excessive haste.
- Failure to apply safety rules.
COMMON INJURIES IN THE KITCHEN
In as much as safety precaution may be taken into consideration, it is still possible to have minor injuries. These injuries are;
- Cuts
- Burns
- Scald
- Bruise
- Cuts: are fresh wound inflicted on the body by sharp objects such as knives, broken glasses, blades etc. any cut should be treated properly before it becomes a sore. The first treatment of any cut is to prevent loss of blood through bleeding. For a small cut, wash with antiseptic solution such as TCP or Dettol. Put on small clean gauze and bandage. For a large open cut, do not wash but bandage and call the doctor.
- Burns: this is an injury caused by fire or anything hot and dry heat. Treat a burn by using a very clean and wet cloth over the burns area to exude the pain. If there is a severe pain immerse the burnt part in a clean cold water to check the effect of heat and stop the pain. For small burns, do not open.
- Scald: this is caused by hot water or oil impairing the skin. Scald is a sort of steam or boiling liquid on the skin. The same treatment for burns can be given to scald.
- Bruise: this occurs when the body is blown with a sufficient force, the blow may be applied directly or from afar of. When the body strike against a fixed surface, there is bleeding under the skin without breaking it.
Clean the area with water, apply soothing lotion such as calamine lotion, you can also place an ice block or Vaseline on the area.
EVALUATION: 1. List common causes of accidents in the kitchen
- What is a first aid box?
- List 10 contents of the first aid box. Write the uses of first aid box.
CLASSWORK: As in evaluation
CONCLUSION: The teacher commends the students positively
