Lesson Notes By Weeks and Term v4 - JHS 3

Lesson Video

This page supports the lesson note with a companion video and a short classroom-ready summary.

For class groups and homework, share this lesson page so learners also get the summary, objectives, and full lesson context.

Performance objectives

• Define personal hygiene and food hygiene.
• Identify key hygiene practices.
• Explain the importance of hygiene for our health.
• Demonstrate proper handwashing techniques.
• List common foodborne illnesses and their causes.

Lesson summary

Good day, learners. Today, we are discussing a topic that affects every single one of us, every single day: Food Hygiene. In Ghana, we love our food—from waakye and jollof rice to fufu and light soup. But if the food we love is not prepared safely, it can make us very sick. Poor food hygiene can lead to serious illnesses like cholera, typhoid fever, and diarrhoea, which can cause us to miss school, spend money on hospital bills, and spread sickness to our families. By learning and practicing proper food hygiene, you are not only protecting your own health but also the health of your family and community.

Lesson notes

This lesson focuses on the practices we must observe to keep our food safe to eat. A. What is Food Hygiene?

Food Hygiene, also known as Food Safety, refers to all the practices and conditions necessary to handle, prepare, store, and serve food in a way that prevents it from becoming contaminated with harmful microorganisms (like bacteria and viruses) or other harmful substances.

In simple terms: It is about keeping our food clean and safe so it doesn't make us sick. B. What is Food Poisoning?

Food Poisoning is an illness caused by eating contaminated food. Harmful germs grow in the food and, when eaten, they attack our bodies. Common Symptoms: Stomach cramps, vomiting, diarrhoea, fever, and weakness. Common Causes in Ghana: Bacteria like *Salmonella* (from raw chicken and eggs), *E. coli* (from contaminated water or improperly washed vegetables), and leaving cooked food like stews and rice dishes at room temperature for too long. C. The Four Main Principles of Food Hygiene (The 4 Cs)