HYGIENE

FOOD AND NUTRITION FIRST TERM SSS1

WEEK 1

HYGIENE

CONTENT

Some of the sanitary procedures to be observed in the kitchen are:

1. wash hands with soap and clean water, rinse and wipe them dry before beginning to work in the kitchen, after each visit to the toilet, sweeping and dusting.
2. avoid having long fingernails and the use of nail polish.
3. avoid the use of jewellery on the fingers.
4. always wear a clean apron or overall. An old frock can be made into a simple apron or overall.
5. do not leave your hair uncovered.
6. avoid putting on too high heeled shoes in the kitchen.
7. care must be taken so as not to sneeze or cough over the food.

Kitchen hygiene

In order to keep the kitchen clean, the following rules should be observed

1. Keep work surfaces clean at all times, wiping up all the spillage at once.
2. Use only clean utensils and dishes in the preparation of and service of food.
3. Wash up dishes after use with soap and water and drain by turning them upside down.
4. Cover the dust bins with fitting lids and empty them regularly.
5. Every part of the kitchen should be kept clean.
6. wipe down shelves regularly to prevent cockroaches and other pests

Evaluation: Explain 2 kitchen hygiene

Content; Food hygiene

The following rules should be followed when handling food in order to prevent contamination

1. Select fresh vegetables and fruits.
2. use all perishables food on time especially when there are no facilities for storage e.g. refrigerator.
3. foods that have changed from natural odour, colour, and texture should not be purchased or consumed.
4. all foods must be covered with fitting lids
5. do not purchase canned foods that have dented or containers swollen.
6. leftover foods/soups should be boiled properly before consumption.

Evaluation: list 3 food hygiene

Reading  Assignment; Foods and nutrition for a senior sec. sch 1-3 by Olusanya and  others           pgs34-36.

Assignment:

1. in personal hygiene, _________ hands with soap and clean water before cooking. a) hand  b) wash  c) fingers  d) body
2. avoid having long fingernails and the use of __________ a) long finger nails  b) paint  c) nail polish  d) lipstick.
3. in kitchen hygiene, keep work surfaces___________ a) dirty  b) clean  c) wet  d) cold.
4. always use a clean, dry cloth for __________ a) drying dishes  b) broken dishes  c) surfaces  d) kitchen.
5. the spoilage of food can be caused by _________ a) nutrient  b) water  c) hygiene  d) food enzymes.

THEORY

1. list 3 kitchen hygiene
2. state 2 personal hygiene