Lesson Plan : Safety and Sanitation

Teacher Name:
 Zilfa Ong
Grade:
 Grade 7-8
Subject:
 Other

Topic:
 Kitchen Safety and Sanitation
Content:
 Sanitation and Foodborne Illnesses
Goals:
 TLW demonstrate food preparation skills
Objectives:
 After studying the lesson, the students will be able to: 1. define sanitation and foodborne illnesses. 2. explain how to work safely in the kitchen. 3. tell how using proper sanitation can prevent foodborne illnesses. 4. describe ho to clean a kitchen to prevent the spread of bacteria. 5. explain how to keep food safe when taking it to places away from home.
Materials:
 Powerpoint Presentation using Laptop and LCD, frozen, canned and preserved foods, kitchen cleaning materials, transparencies, sudent activity guide, and review sheets.
Introduction:
 Invite students to share examples of accidents that have happened in their kitchens at home. Make a list of these examples on a poster or transparency. Classify the examples as burns, fires, falls, cuts or poisonings. Have students complete the following sentence: " A really clean kitchen is one that ...". Survey students to see if they agree with the various responses given.
Development:
 Use the "Control Food Temperatures to Control Bacteria" transparency to introduce the students to key principle of preparing, serving and storing foods. Explain the effects of temperature on illness-causing bacteria in food. Using a circular response technique, have the students read the safety guidelines from the lesson. Discuss how these guidelines can be applied at home and in the school food lab. Ask students to give examples of accidents and illnesses that can result from a lack of cleanliness in the kitchen. Ask them how foodborne illnesses can be prevented by keeping the kitchen clean. Emphasize that in addition to the prevention of accidents and illnesses, cleanliness contribute to an attractive, pleasant environment in the kitchen.
Practice:
 Divide students into small groups and let each group prepare a demonstration for the class on one of the following topics: cooking safely; cutting safely; cleaning up safely.
Accommodations:
  Ask the students to discuss and demonstrate procedures for cleaning up the kitchen sink, kitchen floor, range, refrigerator and freezer, and all other kitchen and dining areas.
Checking For Understanding:
 Show a picture to the whole class showing an unsafe condition in the kitchen or a case study involving an unsafe situation in the kitchen. Direct the class to tell why the conditions or situations they've been given are unsafe. Have them explain to the class how to improve these conditions or situations.
Closure:
 Ask students to write a short paragraph expalining how proper sanitationcan prevent foodborne illnesses.
Evaluation:
 Use review sheet as a quiz or review to evaluate students' attainment of all lesson objectives.
Teacher Reflections:
 The teacher will reflect on the effectiveness (strength and weaknesses) of the strategies used in the delivery of the lesson.

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