HOME ECONOMICS J. S. S THREE SECOND TERM

WEEK NINE

THEME: FAMILY LIVING AND RESOURCE MANAGEMENT/FOOD AND NUTRITION/CLOTHING AND TEXTILE

FOOD HYGIENE AND SAFETY 2 - FOOD POISONING AND WAYS TO HANDLE FOOD FOR SAFETY

PERFORMANCE OBJECTIVE

Students should be able to;

1. State hygienic way to handle food for safety
2. Explain the meaning and causes of food poisoning
3. Discuss the consequences of consuming contaminated food

CONTENT

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:

• Clean — Wash hands and surfaces often.
• Separate — Don't cross-contaminate.
• Cook — Cook to the right temperature.
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