HOME ECONOMICS J. S. S. THREE THIRD TERM

WEEK FIVE

THEME: FOOD AND NUTRITION

RESPONSIBLE FOOD MANAGEMENT 2

PERFORMANCE OBJECTIVE

Students should be able to;

1. State hygiene food management strategies
2. Explain the difference between hygienic and unhygienic food handling methods.

CONTENT

Hygienic food management strategies

1. Keep the refrigerator temperature at 4 degrees Celsius. This temperature is intended to prevent the development of most pathogenic bacteria that may be in food.
2. Cool food down within a short time after cooking or consuming it to 4 degrees Celsius. Avoid keeping food outside of the refrigerator for more than an hour. Cooked food should be cooled down by various means, such as by immersing in a container with cold water, within two hours of cooking it, to the temperature of the refrigerator.
3. It is recommended to use disposable.... View More