EFST SESSION PLAN

Sl.No / TIMING / CONTENT / TEACHING METHOD / MATERIALS REQUIRED / LEARNING OUTCOME / METHOD OF EVALUATION
INTRODUCTION TO FOOD SAFETY
1. / 10 to 10.20 / Introduction about food safety & Ice breaker
EFST Curriculum page 21 / Activities 1 / Ball, Picture presentation / Student will be able to state
1.The importance of food safety.
2. 2Common symptoms of food poisoning
3.Group of people at risk / 1. What are the symptoms of food poisoning?
2. Which age group are more at risk of food poisoning?
2. / 10.20 -10.40 / Common Food hazards
EFST Curriculum page 21 / Samples of Physical, Chemical and Biological (pictures) hazards / Actual samples like pin, hair, pen tops ,chemicals Pictures / Student will be able to know
1. About the common food hazards
2. 3 Methods of controlling the common hazards.
3. About danger zone / 1. What are the common food hazards?
2.What is danger zone?
3. / 10.40 -11.00 / Individual responsibility
EFST Curriculum page 21 / Pictures / Power point pictures / Legal and moral responsibilities of food handlers
11.00 -11.15 AM COFFEE BREAK
CROSS CONTAMIANTION
4. / 11.15 -11.30 / Protective clothing
EFST Curriculum page 22 / Activities 2 / Chefs uniform, apron / Able to know about the importance of protecting food from contamination, and sources of harmful bacteria. / Why are we wearing protective clothing?
5. / 11.45 -12.00 / Personal hygiene
EFST Curriculum page 22 / Activity 3 / Chefs apron,watch,jewellery / Able to state 4 sources of harmful bacteria.
Use of hand washing and the need to exclude sick people. / Why are we washing hands?
6. / 12.00 -12.15 pm / Hand washing
EFST Curriculum page 22 / Activity 4 / Hand wash basin, soap, tissue waste bin / Able to know the ways to prevent bacterial transfer through dirty hands.
Able to know the 3 Most important times to wash hands.
Able to know the steps of hand washing / When is it more important to wash hands?
7. / 12.15 – 12.30 pm / Pest Control
EFST Curriculum page 22 / Pictures of different pests and what to do in case of pest infestation / Power point pictures / Able to understand
  1. The dangers associated with pest
  2. 3 ways to prevent it
  3. 2 signs of pest infestation.
/ State two signs of pest infestation?
12.30 -1.15 LUNCH BREAK
8. / 1.15 -1.30pm / Separation
EFST Curriculum page 23 / Activity 5 / Any raw food and ready to eat food.
Flip chart with different cuts of food items to fix inside the chiller / Able to know
  1. How to prevent bacterial transfer while unloading and defrosting,
  2. 2 methods of proper defrosting,
  3. Able to know reasons for providing separate preparation areas and equipments for raw and ready to eat preparation.
/ State two methods of defrosting.
9. / 1.30 -1.45 / Cloth
EFST Curriculum page 23 / Samples of cleaning materials will be handed to students to check. / Samples of cleaning cloths, PowerPoint / Able to know how bacterial transfer occurs through kitchen cloths.
Able to know about the importance of disinfecting the reusable kitchen cloths / How do bacteria move from one place to another?
COOKING
10. / 1.45 -1.55 pm / Cooking
EFST Curriculum page 24 / Activity 6 / Ball, Stickers / Student will be able to know that through cooking kills bacteria.
1.55 -2.10 pm / Visual checks
EFST Curriculum page 24 / Pictures –If possible, will take then to the kitchen to show the actual process. / Pictures / Student will be
  1. Able to understand about the reasons for visual checking.
2Able to state 2 checks that poultry meat is cooked safely.
3Able to state 2 visual checks that red meat is cooked safely.
4Able to state 2 methods to check whether soup is cooked or not. / State a method to check whether chicken is cooked or not.
2.10 -2.15 pm / Temperature probes
EFST Curriculum page 24 / Demonstration- show thermometer and explain with the help of power point / Thermometer / Student will be able to state the time/temperature combination required for the safe cooking. for cooking / State the temperature for proper cooking
2.15-2.20 pm / Hot holding
EFST Curriculum page 25 / Picture of hot cabinet / Discussion / Able to state the temperature of hot holding / What is the temperature of hot holding?
2.20 -2.30 / Reheating
EFST Curriculum page 25 / Pictures / Able to state the time temperature required for safe reheating / What is reheating temperature?
2.30 -2.45 COFFEE BREAK
CLEANING
2.45 -3.00 / Cleaning of food surface
EFST Curriculum page 26 / Comparison of the Picture of a dirty kitchen and clean kitchen / pictures /
  1. Able to know that food contact surfaces must be washed, disinfected and dried.
  2. Able to know that all cleaning chemicals and equipments must be used according to manufacturer’s instructions

3.00 -3.10 pm / Cleaning of Refrigerators
EFST Curriculum page 26 / Pictures and Discussion / Picture / Able to know how to plan and transfer food while cleaning refrigerators / How to clean steel surface
3.10 -3.15 pm / Hand contact surfaces
EFST Curriculum page 27 / Pictures / Picture / 1. Able to identify what are high risk surfaces.
2. Able to state 1 method that how to disinfect high risk surfaces. / Give 2 examples for high risk and low risk cleaning surfaces
3.15 -3.25pm / Low risk surfaces
EFST Curriculum page 27 / Activity 7– / Flip chart, Pictures / Able to identify what are high risk surfaces.
Able to state how to clean them
3.25 -3.30 pm / Clean and clear as you go
EFST Curriculum page 27 / Discussion / Picture /
  1. Able to know the importance of deboxing.
  2. Cleaning equipments must be cleaned after use.
/ Why do we need to debox?
3.30-3.35 / Maintenance
EFST Curriculum page 28 / Picture and discussion / pictures /
  1. Able to know that the structural damage must be maintained immediately
  2. Able to know that the cracked utensils will accumulate bacteria, so it must be thrown away
  3. Able to know that the ventilations or exhaust fans must be free from grease and dirt.
/ State two reasons to avoid cracked utensils
3.35 -4 00 pm CHILLING
Chilled storage
EFST Curriculum page 29 / Activity 8 /
  1. Able to state 1 reason why chiller must not be overloaded
  2. Able to state 1 reason why food must be covered and labeled.
/ State the reason why chiller should not be over loaded.
Chilled Display
Chilling with blast chiller
EFST Curriculum page 29 / Pictures /
  1. Able to state that 5C is the chilled display temperature.
  2. Able to know that harmful bacteria can grow in chiller
  3. Able to identify blast chiller.
  4. Able to state how to use blast chiller.
  5. Able to know that blast chiller is safest method to cool the hot rapidly.
/
  1. State the reason for keeping the chiller at 5 degree centigrade
  1. State a method of safest way of cooling

Other options for chilling
EFST Curriculum
Page 29 / Picture and PowerPoint / Able to state 3 methods of cooling hot food.
Freezing
EFST Curriculum / Take them to the kitchen to show the freezer /
  1. Able to state that freezer temperature must -18C.
  2. Able to know frozen products should always kept frozen.
  3. Able to state that frozen food should be labeled.
  4. Able to state 1 method which increases rate of freezing
/ What is the temperature of a freezer?
Defrosting
EFST Curriculum / Take to the kitchen to demonstrate the defrosting process. /
  1. Able to know that food must be defrosted thoroughly.
  2. Able to know that defrosting at room temperature is not safe.
  3. Able to state 2 safe methods for defrosting.
/ State a method for defrosting food

ACTIVITY IN DETAILS

ACTIVITY 1

  1. Instruct Students to make a round.
  2. Throw the ball to them and let them introduce themselves and about their food poisoning experience.

ACTIVITY 2

  1. Each student to come out from their seat and choose something from the bag given (All the items in the bag will be the parts of chefs uniform)
  2. Tell them to explain about the use of it.

ACTIVITY 3

  1. Pictures of clean uniform and unclean uniform will be shown
  2. Students need to explain about the difference between them

ACTIVITY 4

  1. Take the students to the nearest hand wash basin
  2. Demonstrate the hand washing procedure
  3. Tell them to do it by themselves

ACTIVITY 5

  1. Show the students Raw Food and Ready to eat food
  2. Let them explain the difference between them
  3. Storage condition of raw and ready to eat food
  4. Preparation areas and the measures to take care while handling
  5. Flip chat game –How to store them in the chiller.

ACTIVITY 6

  1. Students will stand in round
  2. Each student will get a sticker from the lot
  3. The name on the sticker they have to stick on the dress
  4. Two students will get the name as CHEF others will get the name as BACTERIA and two to hers will get as READY TO EAT FOOD.
  5. BALL will be sticked with a sticker called HEAT
  6. Using the ball the students need to kill the bacteria and protect the READY TO EAT FOOD

ACTIVITY 7

  1. Pictures of high risk area and low risk areas will be provided student need to fix it in the flip chart.

ACTIVITY 8

  1. Chiller will be drawn on the flip chart and pictures of food items were provided and ask the students to arrange all the items inside the chiller and explain them about over loading.