LESSON NOTE ON HEALTH EDUCATION

COHORT:                          HUMAN KINETICS AND HEALTH                                                                                                    EDUCATION

NAME OF SCHOOL:                      INTERNATIONAL SCHOOL, LAGOS.

CLASS:                                              S.S.S 1 SCIENCE

WEEK:                                              5TH WEEK

PERIOD:                                           2ND PERIOD

DURATION:                                     45 MINUTES

NO IN CLASS:                                 37 STUDENTS

TOPIC:                                              MEAT SANITATION

REFERENCE BOOK:                    Lawrie, R. A.; Ledward, D. A. (2006). Lawrie’s                                                                               meat science (7th ed.). Cambridge: Woodhead                                                                                  Publishing Limited.pg. 56-63

PREVIOUS KNOWLEDGE:         Students have been taught on general food                                                               sanitation in their previous lesson

INSTRUCTIONAL MATERIAL: A chart showing a disease that can arise from                                                            eating unhygenic meat, a meat specimen, a                                                                                        marker.

BEHAVIOURAL OBJECTIVE:    At the end of the lesson students should be able                                                       to mention five method of preserving meat and                                                         three diseases arising from eating unhygenic                                                                     meat

CONTENT

According to World Health Organization; Sanitation generally refers to the provision of facilities and services for the safe disposal of human urine and feces. Inadequate sanitation is a major cause of disease world-wide and improving sanitation is known to have a significant beneficial impact on health both in households and across communities.

Meat sanitation then refers to ways of ensuring a germ free meat for consumption, here by preventing diseases that could arise from unclean meat.

WAYS OF ENSURING MEAT SANITATION

Sanitation of meat starts from when the animal is killed till when it is consumed, ways of ensuring a germ free meat for consumption include;

1. APPLICATION OF OZONE IN MEAT SANITATION

Ozone compares favorably with traditional disinfectants used in meat processing. It has a broader spectrum of efficacy than chlorine, peroxyacetic acid, acidified sodium chlorite, hydrogen peroxide and quaternary ammonia. Unlike other disinfectants, ozone will penetrate and destroy biofilm. Biofilm is endemic to cutting surfaces and processing room surfaces, and must be eliminated for reliable product safety. Ozone leaves no harmful byproducts and requires no rinsing.

Ozone can be adapted to any existing aqueous or gaseous configuration with minimal retrofit of water and power. Aqueous ozone can be utilized through sprayers, showers, or cascades and can be plumbed into a flume. Gaseous ozone can be applied into any confined storage location.

2. CLEANING AND SANITATION IN MEAT PLANTS

Periodic cleaning and sanitation, which includes disinfection of meat plant premises and equipment, is an integral part of Good Hygienic Practice (GHP, see page 341). Cleaning and sanitation can even be considered as one of the most important activities in the meat plant, as these measures provide the necessary environment for proper meat handling and processing.

Efficient meat plant cleaning and sanitation is often neglected as it requires extra work and the positive effects are not immediately visible. However, failures in meat plant hygiene can cause high financial losses in the long run. Unhygienic conditions in a meat plant result in

a.           unattractive, tasteless products

b.          spoilage of valuable food and/or

c.           food-borne diseases

3. BUYING AND STORING MEAT CAREFULLY

Check the date on all meats you purchase to ensure they are fresh. Because meats retain their freshness best when they are kept cold, try to visit the meat section last before concluding your shopping. Keep each in separate bags in order to prevent cross-contamination and be sure to put the meat away as quickly as possible when you return home. The ideal refrigerator temperature is 40 degrees Fahrenheit, with the freezer set at 0 degrees Fahrenheit.

When you do decide to cook the meat, transfer it from the freezer to the refrigerator. If you must defrost it quickly, use the microwave defrosting setting, but be sure to cook the meat quickly, as bacteria can begin growing after defrosting it.

4. CUTTING THE MEAT PROPERLY

If you need to cut your meat, use a dedicated cutting board, and if you use any other materia ensure that it is clean to prevent disase spread.

Wash your hands with soap and warm water and be sure to use separate cutting boards for each raw meat that you cut. Before cutting, wash the board with soap and water in order to eliminate any contaminants..

5. COOKING MEAT PROPERLY

The temperature for cooking meat depends on the type. According to the U.S. Food & Drug Administration, finfish, medium-rare beef steaks, roasts, veal and lamb should be cooked at 145 degrees Fahrenheit. Meats cooked to medium, raw eggs, egg dishes, pork and ground meats should be cooked at 160 degrees Fahrenheit.

Ground poultry and leftovers should be cooked at 165 degrees Fahrenheit, while poultry breast should be cooked at 170 degrees Fahrenheit. Whole poultry should be cooked at 180 degrees Fahrenheit.

Cooking each meat to its aforementioned temperature should kill parasites and bacteria. Sticking a meat thermometer all the way into the center of the meat to measure the temperature is vital to ensure it has been cooked through. Treat these temperatures as minimums; it is perfectly acceptable to cook the meat more thoroughly if that is your preference.

PRESENTATION

STEP I: Students are asked questions about the topic taught in previous lesson.

STEP II: The topic "meat sanitation"is described and explained to the students and questions are asked.

STEP III: Students are now allowed to ask questions and are given answers to their questions.

STEP IV: EVALUATION

The class is evaluated by asking the following questions;

1. mention four main bacteria that can cause sickness from eating unhygenic meat

2. mention two ways of ensuring adequate meat sanitation

3. define meat sanitation according to world health organization

ASSIGNMENT

1. Using an annotated diagram, describe how tape worm is contacted by human being.

CONCLUCION

Meat sanitation then refers to ways of ensuring a germ free meat for consumption, here by preventing diseases that could arise from unclean meat. To ensure a germ free meat, the process begins right from when the animal is alive till it's very consumption.