PRIMARY 1: SOCIAL STUDIES – THIRD TERM | WEEK 4

TOPIC: RISK FACTORS IN FOOD PREPARATION AND DISTRIBUTION

A: TEACHING AND LEARNING MATERIALS

1. Pictures of food preparation.
2. Pictures of food sellers.
3. Clean and dirty cooking utensils.
4. Pictures of covered food containers.
5. Food safety chart.
6. Pupils’ writing books and pencils.

B: REFERENCE MATERIALS

1. Scheme of work.
2. Recommended Social Studies textbook for Primary 1.
3. Online educational resources.

C: PREVIOUS KNOWLEDGE

The pupils have learnt that dirt, flies, germs, spoilt food and dirty utensils can make food unsafe.

D: PERFORMANCE OBJECTIVES

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

1. Explain food preparation in a simple way.
2. Explain food distribution in a simple way.
3. Mention unsafe practices during food preparation.
4. Mention unsafe practices during food distribution.
5. State ways to keep food safe during preparation and distribution.

E: CONTENT

Meaning of Food Preparation

Food preparation means getting food ready for eating. It may include:

• washing;
• cutting;
• cooking;
• serving.

Meaning of Food Distribution

Food distribution means moving, carrying or supplying food from one place to another. Food may move from: 🌾 Farm → 🛒 Market → 🏠 Home

Risk Factors During Food Preparation

Food may become unsafe when:

1. Hands are dirty.
2. Cooking utensils are dirty.
3. Dirty water is used.
4. Food is not properly cooked.
5. Cooked food is left uncovered.

Risk Factors During Food Distribution

Food may become unsafe when:

• it is carried in dirty containers;
• it is left uncovered;
• it is sold in dirty surroundings;
• flies and dust get on it.

Keeping Food Safe

We should:

1. Wash hands before preparing food.
2. Use clean water.
3. Use clean pots, plates and spoons.
4. Cover food.
5. Keep food in clean containers.
6. Keep the environment clean.

F: LESSON PRESENTATION

F1: Teachers’ Activities

1. Explains food preparation.
2. Explains food distribution.
3. Shows pictures of safe and unsafe food handling.
4. Demonstrates clean utensils and containers.
5. Discusses ways food may become dirty during movement and sale.
6. Teaches ways of keeping food safe.

F2: Pupils’ Activities

1. Repeat the meanings of food preparation and distribution.
2. Identify unsafe food practices.
3. Identify clean and dirty utensils.
4. Mention ways to keep food covered.
5. State why clean water is important.
6. Answer simple questions.

G: CONCLUSION

The teacher revises risk factors during food preparation and distribution and corrects pupils where necessary. The teacher encourages pupils to keep their hands, utensils and food surroundings clean.

H: EVALUATION GUIDE

Pupils should be able to answer the following questions:

1. What is food preparation?
2. What is food distribution?
3. Mention two unsafe practices during food preparation.
4. Mention one way food can become dirty during distribution.
5. Why should clean water be used when preparing food?
6. Mention two ways to keep food safe.