Hello, young learners! Welcome back to Primary 1 National Value Education. In our previous lesson, we learned about Risk Factors In Food – II for Basic 1. Today, we’re going to learn about Risk Factors In Food.
Objectives
By the end of this lesson, you should be able to:
- Identify risk factors in food distribution and preparation.
- Show concern for eating safely prepared and distributed food.
- Discuss the importance of safe food practices with your peers.
Risk Factors In Food
What is a risk factor? A risk factor is anything that can make food unsafe to eat. Some of these risk factors include:
- Dirty cooking utensils
- Unwashed hands
- Improper storage temperatures
- Contaminated water supply
- Exposed food to insects and pests
Ways of Correcting Risk Factors In Food Distribution and Preparation
There are many ways to correct risk factors in food distribution and preparation. Some of these include:
- Always wash hands before handling food.
- Use clean cooking utensils.
- Store food at the correct temperatures.
- Use clean, safe water for cooking.
- Cover food to protect it from insects and pests.
Evaluation Questions
Now that you’ve learned about risk factors in food, let’s see if you can answer these questions:
- Can you name three risk factors in food preparation?
- Why is it important to wash our hands before we touch food?
- What can we do to keep our food safe from insects?
- What are some other ways to prevent foodborne illnesses?
- How can we make sure that food is stored safely?
Conclusion
We learned about risk factors in food distribution and preparation and how to correct them. Remember, eating safe food is important for our health. Let’s all practice safe food handling and make sure we are eating healthy food. Don’t forget to check the comments section if you have any questions, and use the navigation to move to the next lesson. See you in the next lesson!
