aidemia--modules-lessonplan_request	Titles of parts of the lesson must be formatted as headings
What to create	Lesson script
Which subject	Hospitality & catering
What topic
What length (min)	30
What age group	Year or Grade 11
Include homework
Include images descriptions
Any other preferences

Hospitality & Catering Lesson Script

Lesson Title: Introduction to Food Safety and Hygiene

Duration: 30 minutes

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Lesson Objectives

By the end of this lesson, students will be able to:

1. Understand the importance of food safety and hygiene in the hospitality industry.
2. Identify common foodborne illnesses and their causes.
3. Describe key principles of food safety and hygiene practices.

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Lesson Outline

Introduction (5 minutes)

• Begin with a brief discussion:
  • Ask students: "Why is food safety important in the hospitality industry?"
  • Highlight the significance of maintaining high hygiene standards in food preparation and service.

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What is Food Safety? (10 minutes)

• Definition:

  • Food safety refers to the handling, preparation, and storage of food in ways that prevent foodborne illness.

• Importance:

  • Protects customers from illnesses.
  • Enhances reputation and trustworthiness of establishments.
  • Complies with legal requirements and regulations.

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Common Foodborne Illnesses (5 minutes)

• Key Point: Foodborne illnesses can be caused by bacteria, viruses, or parasites.

• Examples:

  • Salmonella: Often found in poultry and eggs.
  • E.coli: Commonly related to undercooked beef and contaminated vegetables.
  • Norovirus: Highly contagious, often spread through contaminated water or food.

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Principles of Food Safety and Hygiene (10 minutes)

1. Cleanliness:

   • Regularly wash hands and surfaces.
   • Use separate cutting boards for raw and cooked foods.

2. Cooking:

   • Cook foods to the appropriate internal temperatures.
   • Use a food thermometer.

3. Chilling:

   • Refrigerate perishables promptly and keep fridge below 4°C (40°F).

4. Cross-contamination:

   • Store raw foods below cooked foods in the refrigerator.
   • Avoid using the same utensils for raw and cooked foods without proper washing.

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Summary (5 minutes)

• Recap the importance of food safety and hygiene in hospitality.
• Highlight the connection between hygiene practices and the overall dining experience.

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Homework Assignment

Tasks:

1. Research one foodborne illness and provide a short report (200 words) explaining:

   • Its causes
   • Symptoms
   • Prevention measures

2. Create a poster that outlines the 4 principles of food safety discussed in class, including illustrations or examples of each principle.

Correct Answers

Task 1 Sample Answer: Salmonella

• Causes: Salmonella bacteria are commonly found in raw poultry, eggs, and sometimes in fruits and vegetables that have been contaminated.
• Symptoms: Common symptoms include diarrhea, fever, and abdominal cramps, which usually appear 6 hours to 6 days after infection.
• Prevention Measures:
  • Cook poultry and eggs thoroughly.
  • Avoid cross-contamination by using separate utensils for raw and cooked foods.
  • Wash hands frequently and properly.

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Task 2 Sample Poster Outline:

• Principle 1: Cleanliness

  • Illustration: Person washing hands.

• Principle 2: Cooking

  • Illustration: Food thermometer in meat.

• Principle 3: Chilling

  • Illustration: Refrigerator with foods organized.

• Principle 4: Cross-contamination

  • Illustration: Separate cutting boards for different food types.

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This lesson script provides a structured framework for teaching Grade 11 students about food safety and hygiene in the hospitality industry while engaging them through discussion, research, and creative tasks.