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Which subject	Food technology
What topic	Kitchen safety and sanitation
What length (min)	30
What age group	Year or Grade 8
Class size	20
What curriculum
Include full script
Check previous homework
Ask some students to presents their homework
Add a physical break
Add group activities
Include homework
Show correct answers
Prepare slide templates
Number of slides	5
Create fill-in cards for students
Create creative backup tasks for unexpected moments

Lesson plan

Lesson Plan: Kitchen Safety and Sanitation

Topic

Kitchen Safety and Sanitation

Objectives

• Understand the importance of kitchen safety and sanitation.
• Identify common hazards in the kitchen.
• Learn proper handwashing techniques and sanitation practices.
• Recognize the roles of food storage and temperature control in preventing foodborne illnesses.

Materials

• Whiteboard and markers
• PowerPoint presentation on kitchen safety
• Handwashing station setup (soap, paper towels, sink)
• Visual aids (posters on proper food storage and sanitation)
• Worksheets for students to fill out during the lesson
• Sample food items for demonstration (if applicable)

Grade/Age Group

Grade 8

Subject

Food Technology

Length of Lesson

30 minutes

Class Size

20 students

National Curriculum Alignment

This lesson aligns with the national standards for health and safety in food technology, focusing on food safety practices, sanitation protocols, and understanding the importance of hygiene in food preparation.

Homework

• Complete a worksheet on kitchen safety and sanitation.
• Submit the worksheet at the beginning of the next lesson.

Lesson Structure

Step Number	Step Title	Length	Details
1	Introduction	5 minutes	Briefly introduce the topic of kitchen safety and sanitation. Discuss why it matters.
2	Common Hazards	5 minutes	Identify common hazards found in the kitchen (e.g., cuts, burns, slips, food contamination).
3	Handwashing Techniques	5 minutes	Demonstrate the proper handwashing technique. Allow students to practice at the handwashing station.
4	Food Sanitation	5 minutes	Discuss essential sanitation practices, including cleaning surfaces and utensils. Show visual aids.
5	Food Storage Practices	5 minutes	Explain safe food storage practices and importance of temperature control in keeping food safe.
6	Review and Q&A	5 minutes	Recap key points from the lesson and allow time for student questions.
7	Homework Assignment	5 minutes	Distribute worksheets and explain the homework task. Ensure students understand expectations for submission.

Assessment

• Observation of students during handwashing and sanitation demonstrations.
• Review of completed homework worksheets to assess understanding of kitchen safety and sanitation concepts.

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This lesson plan provides a structured approach to teaching Grade 8 students about kitchen safety and sanitation, ensuring that the students engage with the content meaningfully while adhering to national curriculum standards.

Lesson script