Lesson Notes By Weeks and Term - Senior Secondary 3

Food hygiene, preservation and storage

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TERM – 1ST TERM

WEEK EIGHT

Class: Senior Secondary School 3

Age: 17 years

Duration: 40 minutes of 5 periods each

Date:

Subject: HEALTH EDUCATION

Topic: FOOD HYGIENE, PRESERVATION AND STORAGE

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

I.) Define food hygiene

II.) Identify reasons for food hygiene

III.) Discuss food preservation and storage

IV.) Identify methods for preservation and storage

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explains the meaning of food hygiene, describe the reasons for food hygiene

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher discusses food preservation and storage and it's methods of food Preservation and storage.

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

FOOD HYGIENE, PRESERVATION AND STORAGE

Food Hygiene

Food hygiene refers to the practices and procedures that ensure the safety and cleanliness of food throughout the entire food production, preparation, and consumption process. It involves maintaining proper conditions to prevent contamination, spoilage, and foodborne illnesses. Key aspects of food hygiene include storage, handling, preparation, and cooking of food.

Reasons for Food Hygiene

  1. Proper food hygiene practices help prevent the spread of pathogens such as bacteria, viruses, and parasites that can cause foodborne illnesses.
  2. Ensuring food safety through hygiene practices protects consumers from becoming sick and reduces the burden on healthcare systems.
  3. Good hygiene practices help maintain the quality, freshness, and nutritional value of food, extending its shelf life and reducing food waste.
  4. Adhering to food hygiene standards and regulations is a legal requirement in many jurisdictions to ensure food safety and protect public health.
  5. Businesses that prioritize food hygiene build trust and confidence among consumers, enhancing their reputation and credibility.

Food preservation and storage

Food preservation and storage are techniques used to extend the shelf life of food and maintain its quality, flavor, and nutritional value over time. These practices are essential for preventing food spoilage, reducing food waste, and ensuring food safety.

Methods of food Preservation and storage

The following are methods of food Preservation:

  1. Canning
  2. Freezing/Refrigeration
  3. Drying or Dehydrating
  4. Salting
  5. Smoking
  6. Dry Storage
  7. Airtight Containers

EVALUATION: 1. What is food hygiene

  1. Mention 4 reasons for food hygiene
  2. Differentiate between food preservation and storage

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively