Food Hygiene and Safety – JSS3 Home Economics Lesson Note (Second Term)

Food hygiene is the practice of keeping food, people, tools and the kitchen clean so that harmful germs cannot grow in food. It is also called food sanitation.

Behavioural objectives

By the end of the lesson, students should be able to:

1. state the meaning of food hygiene and food safety;
2. give reasons for healthy food handling;
3. name the ways food becomes contaminated;
4. explain the meaning, causes and signs of food poisoning;
5. list ways of handling food for safety.

What is food hygiene and what is food safety?

Food hygiene is keeping food and everything that touches it clean. Food safety is making sure food does not cause illness when it is eaten.

• Food hygiene: washing hands, utensils, surfaces and food, and keeping the kitchen clean.
• Food safety: buying, cooking, storing and serving food in ways that keep it free from harm.

Why is healthy food handling important?

Healthy food handling keeps food clean and safe to eat. The reasons are listed below.

• Nutrition: it lets us enjoy the nutritional benefits of foods.
• Health: it protects families from illness and diseases.
• Good results: it helps one to get the best results from preparing food.
• Life: it may save lives.
• Quality: it helps to preserve food quality.
• Money: less food is spoiled and thrown away.

How does food become contaminated?

Food contamination is the presence of harmful matter in food. There are three types: biological, chemical and physical.

Biological contamination

• Cause: harmful bacteria, viruses and moulds.
• Carriers: dirty hands, flies, cockroaches, rats and unclean water.

Chemical contamination

• Cause: poisonous substances getting into food.
• Examples: insecticide, kerosene, bleach and cleaning liquids kept near food.

Physical contamination

• Cause: foreign objects in food.
• Examples: hair, stones in rice or beans, broken glass and pieces of metal.

What is food poisoning?

Food poisoning is an illness caused by eating food that contains harmful germs or poisonous substances.

Causes of food poisoning

• Dirty hands: germs pass from the hands to the food.
• Undercooked food: germs in raw or half-cooked meat, fish and eggs are not killed.
• Poor storage: cooked food left in the open allows germs to grow.
• Unwashed food: fruits and vegetables carry dirt and germs.
• Unsafe water: dirty water used for washing or cooking.
• Pests: flies and rats walking on food.

Signs of food poisoning

• Vomiting: throwing up food.
• Diarrhoea: passing watery stools.
• Stomach pain: cramps in the belly.
• Fever and weakness: body feels hot and tired.

• First action: give the person clean water to drink and take them to a clinic or hospital.

How should food be handled for safety?

Food is handled safely by keeping yourself, the kitchen, the food and the storage place clean. Each area is given below.

Personal hygiene

• Hand washing: wash hands with soap and clean water before cooking, after using the toilet and after touching raw meat or waste.
• Nails and hair: keep nails short and clean, and tie or cover the hair.
• Clothing: wear a clean apron.
• Cuts and sores: cover them with a clean plaster.
• Coughing and sneezing: turn away from food.
• Illness: do not cook for others when you have diarrhoea or vomiting.

Kitchen and utensil hygiene

• Utensils and surfaces: wash cooking utensils, cutting boards and other surfaces thoroughly every time you prepare food. It is best to use hot soapy water.
• Pets: keep pets such as cats and dogs out of the kitchen.
• Waste: keep the bin covered and empty it often.
• Pests: keep flies, cockroaches and rats away from the kitchen.
• Cloths: wash dish cloths and towels often.

Handling raw foods

• Cans: wash the top of cans, such as canned milk, tomatoes, salad cream and corned beef, before opening them.
• Fruits and vegetables: wash them thoroughly. When these are eaten raw, a little salt can be added to the washing water.
• Raw meat and fish: keep them apart from cooked food and ready-to-eat food.
• Water: use clean, safe water for washing and cooking.

Cooking and serving

• Cook well: cook meat, fish and eggs thoroughly.
• Reheat well: heat leftover food until it is very hot all through.
• Clean plates: use a clean plate for cooked food.
• Cover food: cover served food to keep flies off.

Storing food

• Refrigerate: keep perishable foods such as meat, fish, milk and cooked food in the refrigerator.
• Dry foods: store rice, beans, garri and flour in clean, covered containers.
• Dates: check the expiry date before buying or using packed food.
• Damaged cans: do not buy or use cans that are swollen, leaking or badly dented.
• Old stock: use the older food first.

Evaluation

1. State the meaning of food hygiene.
2. Explain the meaning of food poisoning.
3. Mention five ways of handling food for safety.
4. Name the three types of food contamination and give one example of each.

Assignment

List four reasons for healthy food handling.