Lesson Plan - Food Safety and Hygiene

Lesson  Plan     Class:  Year  7  Food  Technology  

Date:  20.  11  .17  

Key  Learning  Area:  Design  and  Technologies   Mandatory  

Lesson  Topic:    

Time:  Start:  9:30  am      Finish:  10:30  am  

Food  Safety  and  Personal  Hygiene    

Recent  Prior  Experience  (specific  relevant  concepts,  skills  and  values  the  school  students  have  experienced  prior  to  this  lesson):   Students  have  an  understanding  of  key  terms  used  within  the  kitchen  (e.g.  misplace,  hazard,  hygiene)  and  are  familiar  with  key  equipment  names  and  uses  (e.g  knife,   chopping  board,  oven).  They  have  completed  a  worksheet  on  safety  rules  while  working  within  a  kitchen.     Syllabus  Outcome(s):   (One  or  two  only.  Please  note  the  syllabus   reference  number  AND  write  out  in  full).       -­    4.1.1  Demonstrates  hygienic  handling  of  food   to  ensure  safe  and  appealing  product            

Indicators  of  Learning  for  this  lesson:   Behaviours   that   contribute   toward   achievement   of   outcome(s).     Quote  syllabus  numbers.  Must  be  clear,  specific,  observable.     Curriculum  Content  Strands  may  be  used  as  headings.  

Assessment:   Strategies  which  will  be  used  to  assess   learners’  attainment  of  learning  outcomes.     Should  be  linked  to  each  learning  indicator.      

By  the  end  of  this  lesson,  the  students  will:    

-­     Formative   assessment-­   Ss   add   their   already   -­   Planning   and   making   quality,   safe   and   nutritious   food   items,   existing  knowledge  to  the  Popplet  board.   using   a   range   of   food   preparation   tools,   equipment   and     techniques.   -­   Informal   summative   assessment-­   discussion     between  T  and  Ss  at  the  end  of  each  activity.     -­    List  and  identity  important  food  and  hygiene  hazards.       -­   Observes   and   notes   students   understanding   -­    Explain  why  a  particular  action  or  activity  might  cause  a  hazard.   through  questioning  during  the  lesson.    

 

-­   Understand   how   to   work   safely   and   hygienically   in   the   food   -­   Assess   and   observe   Ss   competency   of   food   technology  classroom.   safety   and   personal   hygiene   knowledge   through   worksheets.    

Any  safety  issues  to  be  considered:  

Resources:   List  resources  you  used  in  preparing  the  lesson  AND  those  used  in  the  lesson  implementation.  

Ensure   all   bags   are   at   the   front   of   the   room   to   avoid  trip  hazards.   Class  role     Ensure  no  obstructions  to  movement.  

Individual  access  to  laptops/computers  with  internet  access.    

Ensure   students   are   seated   correctly   and   chairs   Activity  Worksheets  in  Workbooks  (p.  3-­4  and  p.  23):   are  pushed  in  when  not  seated.   •   Food  Safety  in  the  Kitchen  (p.  3)     Monitor   students   while   on   computers   to   ensure   •   Personal  Hygiene  (p.  4)     safe  and  ethical  use  of  ICT.     •   Pizza  Muffins  Recipe  (p.  23)       Pens  and  Pencils   Smartboard   What  not  to  do  in  the  kitchen/health  and  safety  -­  Jamie  Oliver's  Home  Cooking  Skills  Video     Link:  https://www.youtube.com/watch?v=IA8IW5abQTg   Popplet  Website  link:  http://popplet.com/app/#/3973469   Prepared  questions   Socrative  quiz:  https://socrative.com    

Lesson  Sequence   Lesson  Content  /  Indicators  of   Learning  (What  is  Taught):   Note  key  skills,  concepts  and   values     addressed  in  each  section.  Link  to   your  Indicators  of  Learning.    

Timing   (mins)  

Teaching  Strategies  /  Learning  Experiences:   Resources  and  Organisation:   (How  it  is  taught)     Write  detailed  steps  showing  what  the  teacher  (T)  will  do   and  what  students  (Ss)  will  do.      

INTRODUCTION   Stimulate  and  gain  students  interest  in   food  safety  and  hygiene.     T  gets  a  greater  understanding  of   students  existing  knowledge  through  

 

T:  At  the  door,  greets  Ss  as  they  walk  into  classroom.  Marks   role.  

  9:30  am  –   9:45  am  

T:  Asks  Ss  to  log  onto  their  Popplet  account  and  complete   question  asked.  Has  website  open  and  displayed  on  

Class  role   Individual  access  to  laptops/computers  with  internet   access.     Smartboard  files  loaded  prior  to  lesson  

Popplet  board.    

(15  mins)  

  Q.  List  examples  of  food  safety  and   personal  hygiene  practices  that  one   should  follow  in  the  kitchen.  

 

smartboard  for  Ss.     Ss:  Add  examples  and  information  to  the  Popplet  board.  

T  involves  as  many  students  as  possible  within   discussion.    

T  and  Ss:  openly  discuss  answers  to  question.  T  reads  out   points  Ss  have  added  on  the  board.  Ss  explain  the   importance  of  their  points.    

 

A.  Always  wash  hands,  have  clean   uniform,  always  clean  all  dirty   equipment,  use  different  chopping   boards.    

T:  Introduces  todays  lesson  topic  to  Ss.  Explains  that  today   they  will  be  looking  at  food  safety  and  personal  hygiene  that   is  important  when  working  within  the  kitchen.  Key  terms  of   food  safety,  hazard,  risk  and  personal  hygiene  are  defined.        

  DEVELOPMENT   Develop  an  understanding  of  potential   food  safety  hazards  and  personal   hygiene  practices  within  the  kitchen.       Identifies  and  explains  how  to  prevent   these  hazards  from  occurring,               Why  is  it  important  to  maintain  a  clean   working  area  when  preparing  food?   Why  are  good  personal  hygiene   practices  so  important?   How  can  you  prevent  hazards  while   cooking  in  the  classroom?   What  do  you  think  is  most  important  to   remember  about  food  safety  and   personal  hygiene  practices  and  why?    

 

Video  Activity-­    

Smartboard  

9:45  am  –   9:55  am  

T:  Loads  ‘What  not  to  do  in  the  kitchen’  YouTube  video  on   smartboard.  Asks  students  to  carefully  watch  video.  

What  not  to  do  in  the  kitchen/health  and  safety  Video   (5  mins  38  secs)-­    

(10  mins)  

T:  Pauses  the  video  when  a  hazard  or  risk  is  identified.  Asks   Ss  to  explain  what  the  person  has  done  wrong  in  the  video.  

https://www.youtube.com/watch?v=IA8IW5abQTg     Distribute  workbooks  to  students       Pens  and  Pencils     T  moves  around  classroom  giving  oral  feedback,   assisting  those  who  need  help.         Prepared  questions       Food  Safety  in  the  Kitchen  Worksheet  (p.  3  of   workbook).     Personal  Hygiene  Worksheet  (p.  4  of  workbook)     Pizza  Muffins  Recipe  (p.  23  of  workbook)

                  9:55  am  –   10:15  am   (20  mins)              

Ss:  Identify  and  explain  the  hazard.   T  and  Ss:  Summary  of  key  points  in  video  is  discussed  at   end.       Worksheet  Activities-­     T:  Hands  out  Ss  Workbook.  Asks  Ss  to  individually  complete   Food  Safety  in  the  Kitchen  and  Personal  Hygiene   worksheets  on  pages  3-­4.     As  Ss  are  completing  the  worksheet,  T  moves  around  the   class  giving  oral  feedback  and  making  themselves  available   if  Ss  needs  assistance.     Ss:  Complete  worksheet.   T:  Goes  through  completed  worksheets  with  Ss.  Gives   students  opportunity  to  fill  in  any  unidentified  hazards  and   ask  any  necessary  questions.  Asks  Ss  how  they  can  avoid   certain  hazards  within  the  classroom.      

      What  safety  practices  should  you   follow  when  using  an  oven.   What  does  T  stand  for  in  food   measurements?   What  other  measuring  cups  can  I  use   if  I  cannot  find  a  ½  measuring  cup  in   my  bay?  

                    10:15  am  –   10:25  am   (10  mins)  

What  is  the  importance  of  weighing   and  ratios  when  cooking?  

Ss:  Fill  an  any  missing  hazards.  Answers  T  questions  and   ask  questions  for  greater  understanding.       Pizza  Muffins  Activity-­   T:  Informs  Ss  that  next  lesson  will  be  a  practical  lesson   where  in  their  pairs  they  will  make  pizza  muffins.     Asks  Ss  to  turn  to  pizza  muffin  recipe  on  p.  23  of  workbook.     T:  Goes  through  recipe  with  Ss  to  ensure  they  understand   the  key  steps  and  safety  concerns  when  completing  the   recipe.   T:  Explains  to  Ss  the  importance  of  weighing  and  measuring   ingredients  within  recipes.  Discusses  measuring  cup  ratios,   grams  and  common  measurements  used  within  food   technology.     Quizzes  Ss  understanding  of  kitchen  safety  and  measuring   of  ingredients.            

CLOSURE   Students  developed  an  in  depth   understanding  of  food  safety  hazards   and  good  personal  hygiene  practices   within  a  kitchen  through  visual  and   theoretical  learning.    

    10:25  am  –   10:30  am  

 

(5  mins)  

What  is  the  importance  of  maintaining   good  hygiene  practices  and   minimizing  food  safety  hazards?      

     

T:  Asks  Ss  to  list  and  explain  the  key  points  of  today’s  lesson   using  exit  slip  on  socrative  website.      

Computers/laptops  and  socrative  website    

T  notes  those  who  mention  food  safety  and  personal   T  and  Ss:  Discuss  why  it  is  important  to  follow  such  practices   hygiene.     within  the  kitchen  and  the  consequences  of  not.     T:  Encourages  Ss  to  watch  food  handlers  preparing  meals   and  identify  any  food  safety  hazards  they  breach  or  assess   their  personal  hygiene  practices.    E.g.  At  home  or  in   restaurants.       T:  Reminds  Ss  that  next  lesson  is  a  practical.  Reminds   students  to  bring  a  tea  towel  and  container  for  muffins.