Personal Hygiene and… · JHS2 Career Technology

Lesson notes

Learning Objectives

Indicator: B8.1.1.1.2 - Demonstrate skills in keeping food safe (food hygiene)

By the end of the lesson, learners can:

explain at least four practices that keep food safe from contamination, from the start of cooking to storage after the meal.
demonstrate the correct way to wash hands before and after handling food, following the steps shown in class.
demonstrate how to store cooked and uncooked food appropriately, giving reasons for each method.
role-play the key food hygiene skills (hair covering, no jewellery, sneezing into a handkerchief, clean short nails) and evaluate a peer’s performance using a simple checklist.
state at least two dangers of poor food hygiene, such as food poisoning and cholera.

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Curriculum details

Strand: Health and Safety (Strand 1)
Sub-strand: Personal Hygiene and Food Hygiene (1.1)
Content standard: B8.1.1.1 - Demonstrate understanding of basic practices that depict personal and food hygiene CONT'D
Indicator: B8.1.1.1.2 - Demonstrate skills in keeping food safe (food hygiene)
Suggested placement: Term 1, Week 1 (Week 1 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 42
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Watch videos and pictures of the processes and skills of maintaining food hygiene and write down the observations.
E.g. - Store food appropriately both before and after cooking. - Keep hair clean and cover with a cap - Cut/trim finger nails short - No wearing of jewellery at work. - Sneeze and cough into a handkerchief. - Wash hands regularly, before and after handling food.
Note: Use this website www.foodandbeveragetrainer.com as a guide.
2. Role-play the skills of food hygiene in class for appraisal.