Home Economics JSS 3 Curriculum Guides – Food Hygiene, Safety Contamination and Poisoning | Reasons for Healthy Food Handling | Preparation, Packaging and Marketing of Food Items | Responsible Food Management

THEME – FOOD AND NUTRITION 

TOPIC 1 – FOOD HYGIENE AND SAFETY

INSTRUCTIONAL MATERIALS

1. Raw foods on display.

2. Chart showing stored foods.

3. Food warmers (picnic boxes), plastic packs, cellophane or polythene bags, utensils and plates.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. define food hygiene and safety.

2. explain the reasons for healthy food hygiene and safety.

3. state the hygienic ways to handle food safety.

4. explain the meaning and causes of food poisoning.

5. discuss the consequences of consuming contaminated foods.

6. discuss sensory signs of spoilage and causative micro-organisms.

CONTENTS OF THE LESSON

FOCUS LESSONS 

MEANING OF FOOD HYGIENE

Foods hygiene is the practice that ensures food are safe for consumption. That’s, how to buy, handle, prepare, or store food to prevent the spread of harmful bacteria.

REASONS FOR HEALTHY FOOD HANDLING

1. To prevent food contamination.

2. To preserve the nutritional values.

3. To retain the taste.

4. To prevent food spoilage.

5. For healthy living and satisfaction.

WAYS OF HANDLING FOODS FOR SAFETY

Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

1. Cleaning

Wash your hands, utensils, cutting boards, and countertops with hot, soapy water before and after preparing the food items. Be sure to wash each of the item separately.

2. Separation

Separate ready to eat food from raw food such as meat, seafood, eggs, etc. to avoid cross contamination.

3. Cooking

Cook the food under the appropriate temperature.

4. Chill

Refrigerate the food promptly.

SOURCES OF FOOD CONTAMINATION AND POISONING

1. Almost all the raw food.

2. Undercooked meat and poultry.

3. Raw or lightly cooked eggs.

4. Raw seafood and flour.

5. Raw fruits and vegetables.

SENSORY SIGNS OF SPOILAGE AND CAUSATIVE MICRO-ORGANISMS

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. lead a discussion on the meaning of food hygiene, reasons for healthy food handling, food poisoning and food safety.

2. demonstrates methods of handling left-overs foods.

3. demonstrates how to cover their lunch.

4. discuss sensory signs of spoilage and causative micro organisms.

5. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in the discussion.

2. practice how to cover their lunch packs properly.

3. mention ways of handling food in their homes.

4. copy the board summary.

LESSON EVALUATION

Teacher asks students to,

1. give two reasons for covering food.

2. state two ways of handling food for safety.

3. state the meaning of food hygiene.

4. explain the meaning of food poisoning.

5. state two effects of consuming contaminated food.

6. describe three sensory signs of spoilage and causative micro-organisms.

7. list two causative micro-organisms.

THEME – FOOD AND NUTRITION 

TOPIC 2 – PREPARATION, PACKAGING AND MARKETING OF FOOD ITEMS

INSTRUCTIONAL MATERIALS

1. Posters charts showing market scenes.

2. Magazines, pictures and relevant information on packaging food items.

3. Packaging materials e.g. picnic boxes, cellophane bags, polythene bags.

4. Samples of snacks, meat pie, “zobo” drink, etc.

5. Food ingredients for simple snacks and drinks.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. state the differences between snacks and main menu.

2. mention snacks and drinks that could be prepared, packaged and marketed easily.

3. list the duties of food providers for public consumption.

4. prepare and serve simple snacks, drinks and meals.

CONTENTS OF THE LESSON

FOCUS LESSONS 

DIFFERENT BETWEEN SNACKS AND MAIN MEALS

Snacks are light food taken in between meal while main meals are the major meal taken three times a day that contain a balanced diet.

          MAIN MEALS                                    SNACKS 

1. It takes longer time to prepare.          1. It is faster to prepare.

2. It contains all food nutrients.             2. It lack some nutrients.

3. It is very expensive.                              3. It is very cheap.

4. It is usually a heavy food.                    4. It is a light food.

5. It is taken three times a day.               5. It is taken daily often.

SNACKS AVAILABLE IN THE SOCIETY

1. Chi chi

2. Puff puff

3. Pan cake

4. Cake

5. Plantain/potatoe chips

6. Ojojo

7. Bean cake

8. Pon corn

9. Biscuit

9. Cheese ball

10. Gala, etc.

IMPORTANCE OF SNACKS AND FRUIT DRINKS

1. To sustain hunger and thirsty.

2. To entertain guests at home, school, party, sports, etc.

3. It is served as a gift.

4. It refreshes the body.

5. It is used for picnic.

DRINKS AVAILABLE IN THE SOCIETY

Fruit drinks are juice extracted from fruits and diluted with sugar and water. For examples – orange drink, pineapple drink, etc.

DUTIES OF FOOD SELLERS/PROVIDERS FOR THE PUBLIC

PREPARATION OF SNACKS, DRINKS AND MEALS

A. PUFF CORN  

Ingredients for pop corn

1. Fresh pop corn

2. Sugar

3. Vegetables

Method

1. Pick the dirt from the corn.

2. Place the pot on fire.

3. Pour a little vegetable oil, allow to heat.

4. Add fresh pop corn, allow to heat for four minutes.

5. Add sugar to taste.

6. Remove from fire and serve with groundnut.

B. PREPARATION OF FRUIT DRINKS 

Ingredients

1. Choose fruit in season

2. Sugar

3. Water.

Method

1. Wash and pill the fruit.

2. Extract the juice from the fruit.

3. Serve and pour in the jar or jug.

4. Add warm water and sugar

5. Mixed together

6. Serve chilled

PREPARATION OF MOI – MOI USING STEAMING METHOD 

Moi – Moi is cook with much ingredients. Mostly served with fried rice, jollof rice, white rice, pap (ogi or akamu), custard, garri (drinking), etc.

Ingredients – bean, onion, crayfish, pepper, vegetable oil, salt to taste, water and stuffing – boiled egg and boiled fresh fish.

Method 

1. Pick the bean

2. Soak in water to soften the skin.

3. Remove the skin

4. Add pepper and onion

5. Grind into paste

6. Add warm water and warm oil

7. Add stuffing – boiled egg and boiled fresh fish.

8. Mix thoroughly

9. Add salt

10. Wrap into leaves, put in cup or nylon (your choice)

11. Place above the boiling water to steam until it cooks

12. Serve hot or warm with pap, garri, rice, etc.

PREPARATION OF FOOD FOR PACKAGING

MARKETING PRINCIPLES

 

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. discusses the common snacks in the society.

2. discusses the duties of food sellers in the society.

3. demonstrates the preparation of snacks, drinks and meals.

4. demonstrates packaging of the food items produced.

5. discusses marketing principles.

6. takes students on a field trip to a market and food processing company.

7. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in the discussion.

2. prepare snacks and drinks as teacher supervises.

3. display food items produced and packaged.

4. copy board summary.

LESSON EVALUATION

Teacher asks students to,

1. mention 3 snacks and drinks common in the society.

2. list 4 duties of food sellers in the society.

3. prepares and serve a simple snack and drinks.

4. give 3 marketing principles.

THEME – FOOD AND NUTRITION 

TOPIC 3 – RESPONSIBLE FOOD MANAGEMENT

INSTRUCTIONAL MATERIALS

1. Samples of food items.

2. Charts of food safety regulation.

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. state the responsibilities of food safety managers to consumers.

2. differentiate between hygienic and unhygienic food handling methods.

3. explain the effects of unhygienic food handling on consumers.

CONTENTS OF THE LESSON

FOCUS LESSONS 

RESPONSIBILITIES OF FOOD SAFETY MANAGER TO THE CONSUMERS

Food safety manager is the ones that prepare and serve hygiene food for private or general public. The responsibilities of food safety manager to their consumers are as follows:

1. To ensure that the food are safe for consumption.

2. To work and support his/her team members.

3. To lead a team of their own

4. To educate and share experience.

5. To solve all related problems.

6. To understand food safety programs.

7. To ensure adequate diet are prepared and served.

8. To maintain food standards.

HYGIENE FOOD MANAGEMENT STRATEGIES

1. Selection

2. Handling

3. Preparation

4. Preservation

5. Storage

6. Hygiene

7. Packaging

8. Clothing and footwear

EFFECTS OF HYGIENIC FOOD HANDLING TO THE CONSUMERS

1. Increase in consumer’s satisfaction.

2. Costs minimization and profits maximization.

3. Reduction in food wastage.

4. Increases in consumer’s loyalty.

5. Increase in sales.

6. Food and drink are safe for consumption.

LESSON PRESENTATION

TEACHER’S ACTIVITIES

The teacher,

1. guides class discussion on the responsibilities of food safety managers and the effect of unhygienic food handling to the consumers.

2. summarizes the lesson on the board.

 

 

STUDENT’S ACTIVITIES

The students,

1. participate in class discussion.

2. copy the board summary.

LESSON EVALUATION

Teacher asks students to,

1. enumerate the responsibilities of food managers to consumers.

2. identify hygienic food management methods.

3. state three consequences of unhygienic food handling.

4. make an album of food packages with NAFDAC approved products and labels.