Catering and Craft Practice SS 1 First Term Lesson Notes Week 11

Subject: Catering and Craft Practice
Class: SS 1
Term: First Term
Week: 11
Age (years): 15-16

Topic: Hygiene

Sub-topics: Meaning of Hygiene, Types of Hygiene, Food Contamination, and Food Poisoning
Duration: 1 hour

Behavioural Objectives

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

1. Define hygiene and explain its importance.
2. Identify and explain different types of hygiene.
3. Describe food contamination and discuss its causes.
4. Explain food poisoning and how to prevent it.

Keywords

Hygiene, food contamination, food poisoning, personal hygiene, kitchen hygiene, cross-contamination.

Set Induction

Ask students to share what they do daily to stay clean and why they think cleanliness is important, particularly in the kitchen.

Entry Behaviour

Students should be familiar with sanitation practices from previous lessons.

Learning Resources and Materials

• Illustrative charts on hygiene practices and food contamination
• Examples of hygiene items (e.g., soap, disinfectants)
• Videos or images demonstrating hygiene and food safety practices

Building Background / Connection to Prior Knowledge

Relate hygiene to previous lessons on sanitation, emphasizing its role in preventing contamination and maintaining safety, especially in food handling.

Embedded Core Skills

• Communication: Engage in discussions on hygiene.
• Critical thinking: Analyze the causes and effects of poor hygiene.
• Problem-solving: Suggest preventive measures for food poisoning.

Learning Materials

• Lagos State Scheme of Work
• Textbooks on hygiene and food safety

Reference Books

• Lagos State Scheme of Work for Catering and Craft Practice
• “Essentials of Food Hygiene and Safety” by A. Johnson

Instructional Materials

• Hygiene items like gloves, soap, and disinfectants
• Visual aids on food contamination and hygiene practices

Content:

1. Meaning of Hygiene
   Hygiene refers to practices and routines that help maintain health and prevent disease, especially through cleanliness. In catering, hygiene involves keeping oneself and the cooking environment clean to avoid food contamination and ensure food safety.
2. Types of Hygiene
   • Personal Hygiene: Involves practices that maintain individual cleanliness, like handwashing, bathing, and wearing clean clothes.
   • Kitchen Hygiene: Refers to maintaining cleanliness in the kitchen area by cleaning surfaces, sanitizing utensils, and keeping storage areas organized.
   • Food Hygiene: Ensures that food is handled, prepared, and stored safely to avoid contamination and spoilage.
   • Environmental Hygiene: Involves keeping the surroundings clean, disposing of waste properly, and controlling pests to reduce contamination risks.
3. Food Contamination
   Food contamination occurs when harmful substances, such as bacteria, viruses, or chemicals, enter food, making it unsafe to eat. Causes of food contamination include:
   • Poor Handling Practices: Not washing hands or utensils properly.
   • Cross-Contamination: Using the same utensils or surfaces for raw and cooked food.
   • Improper Storage: Leaving food out in unsafe temperatures.
   • Pests: Insects and rodents that carry germs.
4. Food Poisoning
   Food poisoning is an illness caused by consuming contaminated food. Symptoms may include nausea, vomiting, stomach cramps, and diarrhea. Prevention methods include:
   • Proper Food Storage: Keeping food at appropriate temperatures.
   • Thorough Cooking: Cooking food to the right temperature to kill bacteria.
   • Regular Handwashing: Washing hands before handling food.
   • Avoiding Cross-Contamination: Using separate utensils for raw and cooked foods.

Evaluation:

Fill-in-the-Blank Questions:

1. Hygiene involves practices to maintain _____. (a) Cleanliness, (b) Hunger, (c) Sleep, (d) Laziness)
2. _____ hygiene involves washing hands and keeping clothes clean. (a) Kitchen, (b) Environmental, (c) Personal, (d) Food)
3. _____ is caused by eating contaminated food. (a) Food storage, (b) Food poisoning, (c) Cross-contamination, (d) Cleaning)
4. One type of hygiene that keeps the kitchen safe is _____. (a) Food hygiene, (b) Sleep hygiene, (c) Work hygiene, (d) Study hygiene)
5. Harmful substances entering food is known as _____. (a) Spoilage, (b) Contamination, (c) Cleaning, (d) Cooking)
6. Kitchen hygiene helps to prevent _____. (a) Good taste, (b) Cleanliness, (c) Food contamination, (d) Storing)
7. _____ hygiene ensures safe food handling and storage. (a) Personal, (b) Food, (c) Environmental, (d) Physical)
8. Cross-contamination can be prevented by _____. (a) Using the same utensils, (b) Separating utensils, (c) Mixing foods, (d) Ignoring hygiene)
9. Food poisoning is often caused by _____. (a) Fresh food, (b) Contaminated food, (c) Tasty food, (d) Healthy food)
10. To keep the kitchen safe, surfaces should be _____. (a) Ignored, (b) Cleaned regularly, (c) Left dirty, (d) Painted)
11. Personal hygiene includes _____. (a) Sleeping, (b) Bathing, (c) Forgetting, (d) Eating)
12. Washing hands helps to reduce _____. (a) Cross-contamination, (b) Food storage, (c) Cooking time, (d) Utensils)
13. Storing food improperly can lead to _____. (a) Good taste, (b) Spoilage, (c) Hygiene, (d) Cleanliness)
14. _____ is an example of a personal hygiene item. (a) Sofa, (b) Soap, (c) Utensil, (d) Plate)
15. Kitchen hygiene involves cleaning _____. (a) Windows only, (b) Cooking surfaces, (c) Everything, (d) Nothing)

Class Activity Discussion:

FAQs with Answers:

1. What is hygiene?
   Practices that maintain cleanliness and prevent disease.
2. Why is hygiene important in catering?
   It ensures food safety and prevents food contamination.
3. What is personal hygiene?
   Individual practices like handwashing and bathing to stay clean.
4. What is kitchen hygiene?
   Cleaning and sanitizing the kitchen area to keep it safe.
5. Why is food hygiene important?
   To prevent foodborne illnesses by keeping food safe.
6. What is food contamination?
   When harmful substances enter food.
7. What causes food contamination?
   Poor handling, cross-contamination, improper storage, and pests.
8. What is cross-contamination?
   Transferring germs from one item to another, usually through utensils.
9. How can we prevent food contamination?
   By following proper hygiene and storage practices.
10. What is food poisoning?
    An illness from eating contaminated food.
11. How does food poisoning happen?
    Through bacteria or viruses in food that’s improperly handled.
12. What are the symptoms of food poisoning?
    Nausea, vomiting, stomach cramps, and diarrhea.
13. How can food poisoning be prevented?
    Proper cooking, food storage, and hygiene practices.
14. What is environmental hygiene?
    Keeping surroundings clean to reduce contamination risks.
15. Why is handwashing important in food handling?
    It prevents the spread of germs.

Presentation:

Step 1: Teacher reviews the previous topic on sanitation.
Step 2: Teacher introduces hygiene, explains its types, and discusses food contamination and poisoning.
Step 3: Students share their views on hygiene practices, and the teacher clarifies with examples.

Activities:

Teacher’s Activities:

• Explain hygiene, food contamination, and food poisoning.
• Use examples to illustrate the importance of personal, kitchen, and food hygiene.
• Demonstrate handwashing and other hygiene practices.

Learner’s Activities:

• Participate in discussions on hygiene.
• Identify causes and prevention of food contamination.
• Observe and practice proper hygiene demonstrations.

Assessment:

Evaluation Questions:

1. Define hygiene.
2. Name three types of hygiene.
3. Explain the importance of kitchen hygiene.
4. What is food contamination?
5. Give two causes of food contamination.
6. What is cross-contamination?
7. Mention two symptoms of food poisoning.
8. How can food poisoning be prevented?
9. Why is food hygiene essential in catering?
10. List one way to maintain personal hygiene.

Conclusion

The teacher checks students’ understanding by observing hygiene demonstrations and providing feedback on their responses.