P T Of Food Hygine.docx
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- Words: 1,418
- Pages: 19
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To introduce INTRODUCTION-Food hygiene is a broad term used to describe the preservation food and preparation of foods in a manner that ensures the food is safe for human hygiene consumption. This process of kitchen safety includes proper storage of food items prior to use, maintaining a clean environment when preparing the food and making sure that all serving dishes are clean and free of bacteria that could lead to some type of contamination. To define Food DEFINITIONhygiene. According to Wikipedia -
3 min 3 .
To Enlist the importance of food hygiene.
Teaching method
Learning method
A.V. Aids
Evaluation
Lecture, Discussion
Listening
chart
What is Food hygiene?
Lecture, Discussion
Listening
chart
How to Define Food hygiene?
. Listening
chart
Oral question?
Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. IMPORTANCE OF FOOD HYGIENE 1. Avoid food contamination. 2. Avoid cross contamination. 3. Every day people get ill from the food they eat. Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhea and vomiting. 4. Food poisoning can sometimes lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. 5. Anyone can get food poisoning but some people, including babies, children and
Lecture, Discussion
s.n o
Time
objective
Content
Food that is ready to eat should be covered to keep off flies and should be thrown away if not eaten within 12 – 16 hours.
If food must be stored after cooking, it should be kept covered and in a cool place, such as a refrigerator and if a refrigerator is not available, food can be stored on ice blocks or in a preservative such as pickling vinegar or salt.
5.
12 min
6.
To Describe Food can preserve in several ways.
Teaching method
Food that is already prepared, or food that is to be eaten raw, must not come into contact with raw meat as this may contain pathogens that can contaminate Lecture the other foods (particularly if slaughtering was not carried out hygienically).
FOOD PRESERVATION
Food preservation is a process that makes food last longer. Food preservation makes food last longer by delaying it from becoming bad. Food preservation is very important because : It makes food last longer It kills bacteria and fungi It can slow down the activity of disease-causing bacteria. We can preserve food by killing bacteria and fungi besides preventing oxidation. We can make the environment unsuitable for microorganisms to live in. We preserve food by keeping it dry. keeping it hot or frozen keeping it airtight
FOOD CAN PRESERVE IN SEVERAL WAYS. DRYING/DEHYDRATION
Learning method
A.V. Aids
Evaluation
flash card
Oral questions ?
listening
s.n o
objective
Time
Content
Teaching method
Learning method
A.V. Aids
Evaluation
LCD
What Are the Points To be Remembe red?
Cooling can be done by keeping the food in a refrigerator at home.
FREEZING We can preserve food by keeping it frozen. Food is kept frozen at a temperature of -10°C. Food can last longer because bacteria and fungi cannot grow at a very low temperature. The microorganisms become inactive.
.
Freezing preserves the quality and nutrient content of the food. Foods that can be preserved by freezing are chicken, meat, prawns and cuttlefish.
4 min
To Illustrate. Food safety and standards act .
VACUUM-PACKAGING Vacuum-packaging is the preservation of food by sealing it in a pack after air has been removed. The food is kept in airtight packages. Microorganisms cannot survive without air as they require air for respiration. Airtight packages are packages where all the air has been expelled out. Foods suitable for vacuum packing include sausages, coffee powder, biscuits, peanuts, vegetables and fruits. PICKLING Pickling is done by soaking or keeping food in vinegar, salt solution or sugar solution. Pickling reduces the water content of food. This prevents the growth of bacteria and fungi.
listening Lecture and discussio n, explanati on.
s.n o
Time
objective
To Describe drying. 1min
Content
ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES Advantages Help assure availability of wholesome, appetizing, and affordable that meet consumers ‘demand. Help prevent food poisoning
Disadvantages May be used. to make bad food look like good. Many people are allergic to certain additives
FOOD SAFETY AND STANDARDS ACT The -; Edible Flour (Control) Order 1967The Milk and Milk Products Order, 1992 Essential Commodities Act, 1955 relating to food T he Act establishes a new national regulatory body, the Food Safety and Standards Authority of India, to develop science based standards for food and to regulate and monitor the manufacture, processing, storage, distribution, sale and import of food so as to ensure the availability of safe and wholesome food for human consumption. All food imports will therefore be subject to the provisions of the Act and any rules and regulations made under the Act .As a temporary measure, the standards, safety requirements and other provisions of there pealed Acts and Orders and any rules and regulations made under them will continue to been force until new rules and regulations are put in place under the Food Safety and Standards Act, 2006 . For that reason, importers will for some time have to continue to take into account the provisions of those repealed Acts and Orders.
ADULTERATION is a legal term meaning that a food product fails to meet legal standards.
Teaching method
Learning method
Lecture explanati on
A.V. Aids
Evaluation
LCD
What are the ways?
LCD , flash card
What is drying?
listening Lecture explanati on
s.n o
Time
objective
To Explain freezing of 2min food. .
To
Content
Teaching method
Learning method
A.V. Aids
Evaluation
flash card LCD
What is freezing?
listening Lecture explanati on
s.n o
Time
objective
Content
Teaching method
To Explain Pasteurizati 2min on of food. .
Learning method
A.V. Aids
Evaluation
LCD flash card
What Is Pasteuriz ation?
LCD flash card
What is Fermentat ion?
listening Lecture explanati on
13.
To Illustrate Fermentatio 2min n. listening Lecture explanati on
s.n o
Time
4 min
16
objective
To Describe food safety and standards act
Content
Teaching method
Learning method
A.V. Aids
Evaluation
LCD
What are the acts?
listening Lecture explanati on
s.n o
objective
Time
Content
Teaching method
Learning method
A.V. Aids
Evaluation
.
19
.
?
. Lecture, Discussion
. .
.
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Teaching method
Learning method
A.V. Aids
Evaluation
Training module 1.
.
.
.
.
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Content
Teaching method
.
.
15 min
.
.
Learning method
A.V. Aids
Evaluation
s.n o
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
.
.
.
s.n o
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Evaluation
What do you understan d the post partum heamorra ge? . Explaining, lecture
LCD ,
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.
.
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objective
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Teaching method
Learning method
A.V. Aids
Evaluation
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.
15 min
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
.
Time
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Evaluation
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Teaching method
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BIBLIOGRAPHY
1. Basher Shebeer P. A concise Textbook of Advance Nursing Practice, Published by Emmess Medical Publishers; page no. 101-107 2. Neeraja KP, Essentials of Mental Health and Psychiatric Nursing, volume-ll, first edition, Published by Jaypee Brothers Medical Publishers; 2008, page no.202-205 3. Townsend Mary C. Textbook of Psychiatric Mental Health Nursing, first edition, Published by Jaypee Brothers Medical Publishers;2007, page no.120-128, 218-222 4. Nancy Sr. Textbook of Principles and Practice Of Nursing, volume-l, sixth edition, Published by N. R. Publishing House; 2008, page no. 22-24 5. Park k. Textbook of Preventive And Social Medicine, 19th edition, Banarsidas Bhanot Publishers, 2007; page no. 6. Gulani K.K ” Community Health Nursing(Principal & Practice)” First Edition 2004,KumarPublication,New Delhi Page no. 652, 654, 655,639,645,520 7. Neeraja KP, communication and education technology, first edition, Published by Jaypee Brothers Medical Publishers; 2011, page no.490,393 8. en.wikipedia.org/wiki/Information_and_communication. 9. www.wcdorissa.gov.in/download/ 10. www.dorluk.de/hp/iec_manual
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
Time
1.
1 min
.
2
1 min
objective
Content
To introduce INTRODUCTION-Food hygiene is a broad term used to describe the preservation food and preparation of foods in a manner that ensures the food is safe for human hygiene consumption. This process of kitchen safety includes proper storage of food items prior to use, maintaining a clean environment when preparing the food and making sure that all serving dishes are clean and free of bacteria that could lead to some type of contamination. To define Food DEFINITIONhygiene. According to Wikipedia -
3 min 3 .
To Enlist the importance of food hygiene.
Teaching method
Learning method
A.V. Aids
Evaluation
Lecture, Discussion
Listening
chart
What is Food hygiene?
Lecture, Discussion
Listening
chart
How to Define Food hygiene?
. Listening
chart
Oral question?
Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. IMPORTANCE OF FOOD HYGIENE 1. Avoid food contamination. 2. Avoid cross contamination. 3. Every day people get ill from the food they eat. Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhea and vomiting. 4. Food poisoning can sometimes lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. 5. Anyone can get food poisoning but some people, including babies, children and
Lecture, Discussion
s.n o
Time
objective
Content
Food that is ready to eat should be covered to keep off flies and should be thrown away if not eaten within 12 – 16 hours.
If food must be stored after cooking, it should be kept covered and in a cool place, such as a refrigerator and if a refrigerator is not available, food can be stored on ice blocks or in a preservative such as pickling vinegar or salt.
5.
12 min
6.
To Describe Food can preserve in several ways.
Teaching method
Food that is already prepared, or food that is to be eaten raw, must not come into contact with raw meat as this may contain pathogens that can contaminate Lecture the other foods (particularly if slaughtering was not carried out hygienically).
FOOD PRESERVATION
Food preservation is a process that makes food last longer. Food preservation makes food last longer by delaying it from becoming bad. Food preservation is very important because : It makes food last longer It kills bacteria and fungi It can slow down the activity of disease-causing bacteria. We can preserve food by killing bacteria and fungi besides preventing oxidation. We can make the environment unsuitable for microorganisms to live in. We preserve food by keeping it dry. keeping it hot or frozen keeping it airtight
FOOD CAN PRESERVE IN SEVERAL WAYS. DRYING/DEHYDRATION
Learning method
A.V. Aids
Evaluation
flash card
Oral questions ?
listening
s.n o
objective
Time
Content
Teaching method
Learning method
A.V. Aids
Evaluation
LCD
What Are the Points To be Remembe red?
Cooling can be done by keeping the food in a refrigerator at home.
FREEZING We can preserve food by keeping it frozen. Food is kept frozen at a temperature of -10°C. Food can last longer because bacteria and fungi cannot grow at a very low temperature. The microorganisms become inactive.
.
Freezing preserves the quality and nutrient content of the food. Foods that can be preserved by freezing are chicken, meat, prawns and cuttlefish.
4 min
To Illustrate. Food safety and standards act .
VACUUM-PACKAGING Vacuum-packaging is the preservation of food by sealing it in a pack after air has been removed. The food is kept in airtight packages. Microorganisms cannot survive without air as they require air for respiration. Airtight packages are packages where all the air has been expelled out. Foods suitable for vacuum packing include sausages, coffee powder, biscuits, peanuts, vegetables and fruits. PICKLING Pickling is done by soaking or keeping food in vinegar, salt solution or sugar solution. Pickling reduces the water content of food. This prevents the growth of bacteria and fungi.
listening Lecture and discussio n, explanati on.
s.n o
Time
objective
To Describe drying. 1min
Content
ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES Advantages Help assure availability of wholesome, appetizing, and affordable that meet consumers ‘demand. Help prevent food poisoning
Disadvantages May be used. to make bad food look like good. Many people are allergic to certain additives
FOOD SAFETY AND STANDARDS ACT The -; Edible Flour (Control) Order 1967The Milk and Milk Products Order, 1992 Essential Commodities Act, 1955 relating to food T he Act establishes a new national regulatory body, the Food Safety and Standards Authority of India, to develop science based standards for food and to regulate and monitor the manufacture, processing, storage, distribution, sale and import of food so as to ensure the availability of safe and wholesome food for human consumption. All food imports will therefore be subject to the provisions of the Act and any rules and regulations made under the Act .As a temporary measure, the standards, safety requirements and other provisions of there pealed Acts and Orders and any rules and regulations made under them will continue to been force until new rules and regulations are put in place under the Food Safety and Standards Act, 2006 . For that reason, importers will for some time have to continue to take into account the provisions of those repealed Acts and Orders.
ADULTERATION is a legal term meaning that a food product fails to meet legal standards.
Teaching method
Learning method
Lecture explanati on
A.V. Aids
Evaluation
LCD
What are the ways?
LCD , flash card
What is drying?
listening Lecture explanati on
s.n o
Time
objective
To Explain freezing of 2min food. .
To
Content
Teaching method
Learning method
A.V. Aids
Evaluation
flash card LCD
What is freezing?
listening Lecture explanati on
s.n o
Time
objective
Content
Teaching method
To Explain Pasteurizati 2min on of food. .
Learning method
A.V. Aids
Evaluation
LCD flash card
What Is Pasteuriz ation?
LCD flash card
What is Fermentat ion?
listening Lecture explanati on
13.
To Illustrate Fermentatio 2min n. listening Lecture explanati on
s.n o
Time
4 min
16
objective
To Describe food safety and standards act
Content
Teaching method
Learning method
A.V. Aids
Evaluation
LCD
What are the acts?
listening Lecture explanati on
s.n o
objective
Time
Content
Teaching method
Learning method
A.V. Aids
Evaluation
.
19
.
?
. Lecture, Discussion
. .
.
s.n o
objective
Time
Content
Teaching method
Learning method
A.V. Aids
Evaluation
Training module 1.
.
.
.
.
s.n o
objective
Time
Content
Teaching method
.
.
15 min
.
.
Learning method
A.V. Aids
Evaluation
s.n o
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
.
.
.
s.n o
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
What do you understan d the post partum heamorra ge? . Explaining, lecture
LCD ,
s.n o
Time
.
.
.
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
Time
.
15 min
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
.
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
.
6.
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
s.n o
Time
objective
Content
Teaching method
Learning method
A.V. Aids
Evaluation
BIBLIOGRAPHY
1. Basher Shebeer P. A concise Textbook of Advance Nursing Practice, Published by Emmess Medical Publishers; page no. 101-107 2. Neeraja KP, Essentials of Mental Health and Psychiatric Nursing, volume-ll, first edition, Published by Jaypee Brothers Medical Publishers; 2008, page no.202-205 3. Townsend Mary C. Textbook of Psychiatric Mental Health Nursing, first edition, Published by Jaypee Brothers Medical Publishers;2007, page no.120-128, 218-222 4. Nancy Sr. Textbook of Principles and Practice Of Nursing, volume-l, sixth edition, Published by N. R. Publishing House; 2008, page no. 22-24 5. Park k. Textbook of Preventive And Social Medicine, 19th edition, Banarsidas Bhanot Publishers, 2007; page no. 6. Gulani K.K ” Community Health Nursing(Principal & Practice)” First Edition 2004,KumarPublication,New Delhi Page no. 652, 654, 655,639,645,520 7. Neeraja KP, communication and education technology, first edition, Published by Jaypee Brothers Medical Publishers; 2011, page no.490,393 8. en.wikipedia.org/wiki/Information_and_communication. 9. www.wcdorissa.gov.in/download/ 10. www.dorluk.de/hp/iec_manual
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