HomeSS 1FOOD AND NUTRITIONKitchen Safety and Hygiene – SS1 Food & Nutrition Lesson Note

Kitchen Safety and Hygiene – SS1 Food & Nutrition Lesson Note

WEEK 9 – FOOD AND NUTRITION (SS1) LESSON NOTE

Lesson Details

  • Subject: Food and Nutrition
  • Class: Senior Secondary School 1 (SS1)
  • Term: Second Term
  • Week: 9
  • Age: 14–16 years
  • Topic: Kitchen Safety and Hygiene
  • Sub-topic:
    1. Food Handling Practices and Foodborne Diseases
    2. Food Sanitation Laws (e.g., NAFDAC, SON)
    3. ICPC and Misappropriation of Food Budgeting
  • Duration: 40 minutes

Behavioral Objectives

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

  1. Explain the meaning of sanitation and its importance in food safety.
  2. List good food handling practices that prevent food contamination.
  3. Identify food sanitation laws and their enforcement agencies.
  4. Explain foodborne diseases and their prevention.
  5. Define adulterated and misbranded food.

Keywords

  • Sanitation – The process of ensuring hygienic conditions.
  • Foodborne disease – Illness caused by contaminated food.
  • Adulterated food – Food made impure by unsafe substances.
  • Misbranded food – Food with misleading labels or information.

Set Induction

The teacher asks students:

  • Have you ever had food poisoning? What do you think caused it?
  • Why do we check expiry dates before buying food?
  • What should we do when we see a swollen canned food item in the market?

Students share their experiences to introduce the lesson.

Entry Behavior

Students have basic knowledge of food safety from their home experiences and previous classes.

Learning Resources and Materials

  • Chart showing different types of foodborne diseases
  • Samples of packaged food with NAFDAC registration numbers
  • Video clips on food contamination and safety

Building Background/Connection to Prior Knowledge

  • Students have previously learned about food nutrients and their sources.
  • This lesson builds on that by teaching them how to handle and store food safely.

Embedded Core Skills

  • Critical thinking
  • Problem-solving
  • Hygiene awareness
  • Consumer education

Learning Materials

  • Senior Secondary School Food and Nutrition Textbook
  • NAFDAC and SON official websites for food laws

Reference Books

  • Lagos State Scheme of Work for SS1 Food and Nutrition
  • Food and Nutrition for Senior Secondary Schools by F.A. Bakare et al. (Pages 107-110)

Instructional Materials

  • Posters on kitchen hygiene
  • Sample food labels
  • Videos on food handling and sanitation

Lesson Content

1. Meaning of Sanitation

Sanitation is the process of maintaining healthful and hygienic conditions in food handling, preparation, and consumption. It helps prevent food contamination and ensures food safety.

2. Food Handling Practices to Prevent Food Contamination

To ensure food safety, the following hygiene practices should be followed:

  1. Purchase safe food: Buy fresh, unspoiled food items.
  2. Wash fruits and vegetables: Always wash fresh produce before consumption.
  3. Avoid storing fresh produce for too long: If storage is unavailable, use food immediately.
  4. Cook meat and fish properly: Ensure thorough cooking to kill bacteria.
  5. Cool cooked food quickly: Do not leave cooked food in a warm kitchen for long.
  6. Reheat leftover food properly: Leftover food should not be reheated more than once.
  7. Store food correctly: Keep food in cool places or refrigerators.
  8. Check for spoilage: Do not buy food with an unusual color, odor, or texture.
  9. Avoid damaged canned foods: Do not purchase dented, swollen, or expired canned foods.

3. Food Sanitation Laws in Nigeria

The Nigerian government enacted the Food and Drug Decree of 1974 to ensure food safety.

Agencies Enforcing Food Laws

  • NAFDAC (National Agency for Food and Drug Administration and Control) – Regulates food and drug safety in Nigeria.
  • SON (Standards Organization of Nigeria) – Ensures food products meet quality standards.

Important Food Laws

  1. No sale of harmful food – Food containing toxic substances must not be sold.
  2. No sale of unfit food – Rotten, expired, or contaminated food is prohibited.
  3. No sale of adulterated food – Food mixed with unsafe substances must not be sold.
  4. No unsanitary food production – Food must be produced and stored under clean conditions.

4. Foodborne Diseases

Foodborne diseases result from consuming contaminated food.

Types of Foodborne Diseases

  1. Food Poisoning – Caused by consuming toxic food substances. Examples:
    • Bacteria: Staphylococcus aureus, Clostridium botulinum
    • Chemicals: Lead, mercury, arsenic
  2. Food Infection – Caused by ingesting pathogenic organisms. Example: Salmonella

Symptoms of Foodborne Diseases

  • Stomach pain
  • Vomiting
  • Weakness
  • Diarrhea
  • Nervous disorders
  • Death (in severe cases)

Prevention of Foodborne Diseases

  • Maintain good personal hygiene.
  • Reheat leftover food properly before eating.
  • Cook food thoroughly before consumption.
  • Avoid expired or suspicious food items.
  • Store canned food properly after opening.

5. ICPC and Misappropriation of Food Budgeting

ICPC (Independent Corrupt Practices Commission)

The ICPC investigates and prevents corruption, including food budget mismanagement.

Adulterated Food

Food is adulterated if:

  • It contains dangerous substances (e.g., chemicals, unapproved additives).
  • It is prepared under unhygienic conditions.

Misbranded Food

Food is misbranded if:

  • Its label is misleading.
  • The packaging lacks information on weight, manufacturer, or safety instructions.

Class Activities

Class Discussion (15 Questions & Answers)

  1. What is sanitation?
    • Sanitation is maintaining healthful and hygienic conditions.
  2. Give three examples of foodborne diseases.
    • Food poisoning, food infection, salmonellosis.
  3. What does NAFDAC stand for?
    • National Agency for Food and Drug Administration and Control.
  4. What is the main cause of food poisoning?
    • Bacterial toxins and chemical contaminants.
  5. How can we prevent foodborne diseases?
    • By maintaining hygiene, cooking food well, and storing it properly.

(Additional 10 questions can be included)

Evaluation Questions

Objective Questions (Multiple Choice)

  1. Foodborne diseases caused by toxins are called:
    a) Food infection
    b) Food ingestion
    c) Food poisoning
    d) Foodborne illness
    Answer: c) Food poisoning
  2. Which of the following is a symptom of food poisoning?
    A) Increased appetite
    B) Blurred vision
    C) Hair loss
    D) Improved digestion
  3. Which microorganism is responsible for food poisoning?
    A) Staphylococcus aureus
    B) Lactobacillus
    C) Escherichia coli
    D) Rhizopus
  4. The agency responsible for ensuring food safety in Nigeria is:
    A) NDLEA
    B) ICPC
    C) SON
    D) NAFDAC
  5. The presence of lead, mercury, or arsenic in food can cause:
    A) Nutritional deficiency
    B) Food poisoning
    C) Improved metabolism
    D) Stronger immune system
  6. Which of the following is NOT a cause of foodborne diseases?
    A) Contaminated food
    B) Proper cooking of food
    C) Poor food storage
    D) Consumption of expired food
  7. Food infection differs from food poisoning because:
    A) Food infection is caused by bacteria growing inside the body
    B) Food poisoning is always mild
    C) Food infection is caused by chemicals
    D) Food poisoning does not affect digestion
  8. The best way to prevent foodborne diseases is to:
    A) Eat only processed foods
    B) Consume more canned foods
    C) Practice good food hygiene
    D) Store food at room temperature
  9. A food item is considered misbranded if:
    A) It contains artificial sweeteners
    B) It is made with organic ingredients
    C) The packaging does not list the manufacturer’s details
    D) It is sold in supermarkets
  10. Which of the following is NOT a duty of NAFDAC?
    A) Regulating food production
    B) Inspecting drug manufacturing companies
    C) Controlling food importation
  11. Which of the following food handling practices helps prevent food contamination?
    A) Storing raw and cooked food together
    B) Cooking meat and fish thoroughly
    C) Keeping food in warm areas for long periods
    D) Consuming food past its expiration date
  12. The agency responsible for setting and enforcing quality standards in Nigeria is:
    A) NAFDAC
    B) WHO
    C) SON
    D) FAO
  13. Which of the following foodborne diseases is caused by Salmonella bacteria?
    A) Cholera
    B) Typhoid fever
    C) Malaria
    D) Tuberculosis
  14. One of the major causes of food contamination is:
    A) Refrigeration
    B) Proper handwashing
    C) Poor sanitation
    D) Eating fresh food
  15. Which of these symptoms is commonly associated with food infection?
    A) Sudden weight gain
    B) Skin rash
    C) Frequent stooling
    D) Hair loss
  16. A major way to prevent food misbranding is by:
    A) Selling food items without labels
    B) Ensuring food labels contain accurate information
    C) Mixing different food brands together
    D) Using fake expiry dates
  17. Which of the following foods is most likely to cause food poisoning if not properly handled?
    A) Rice
    B) Cooked eggs
    C) Biscuits
    D) Bread
  18. The main aim of food sanitation laws is to:
    A) Make food more expensive
    B) Encourage the sale of adulterated food
    C) Ensure the safety of food for consumers
    D) Increase food imports
  19. Which of these chemicals is NOT considered dangerous in food?
    A) Lead
    B) Mercury
    C) Sodium chloride
    D) Arsenic
  20. One of the major reasons food handlers should maintain personal hygiene is to:
    A) Attract more customers
    B) Avoid getting sick
    C) Prevent food contamination
    D) Save time while preparing food

 

 

 

Essay Questions

  1. List five food handling practices.
  2. Mention three food laws enforced by NAFDAC.
  3. Define ICPC.
  4. Define misbranded food.
  5. State two signs of food adulteration.
  6. List and explain five food laws enforced by NAFDAC to ensure food safety in Nigeria.
  7. Describe five symptoms of foodborne diseases and explain how each symptom affects the body.
  8. Define food adulteration and explain three common ways food can be adulterated.
  9. Explain the role of the Independent Corrupt Practices Commission (ICPC) in preventing the misappropriation of food budgeting.
  10. Discuss the importance of kitchen hygiene and give five hygiene practices that should be followed in food preparation.
  11. Explain the difference between food poisoning and food infection, giving two examples of microorganisms responsible for each.
  12. What are the functions of the Standard Organization of Nigeria (SON) in food sanitation?
  13. Identify and explain four major causes of food contamination and suggest measures to prevent them.
  14. Discuss the importance of proper food labeling and the consequences of misbranding food products.
  15. Describe five ways in which the government can improve food safety and sanitation in Nigeria.

Conclusion

  • The teacher summarizes key points.
  • Students answer review questions.
  • The teacher gives feedback and assigns weekend reading (Food and Nutrition by F.A. Bakare, pages 107-110).

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