JSS2 Third Term Home Economics Lesson Note – Risk Factors in Purchasing

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WEEK: 3

TOPIC: Food Purchasing, Processing, Preservation and Safety

CONTENT:  Risk factors in purchasing.

Sub Topic 1: Risk Factors in Food Purchasing

Risk factors in food purchasing are conditions that increase the chances of getting food borne illnesses. Foods can be purchased either raw or cooked. The following are risk factor in food purchasing.

1. Unsafe food source: Foods prepared for sale to the public must be bought from a source or permitted distributors.
2. Time and temperature abuse: When food is not kept at the right temperature either hot or cold.

• Inadequate cooking temperature: Food should be cooked with proper temperature to kill bacteria.

1. Contaminated equipment: Wash, rinse and sanitize all equipment during preparation of food, e.g. Do not use the same cutting board for raw chickens and vegetables.
2. Poor personal hygiene: Washing of hands, wearing clean clothes, wearing hats or hair net during processing, preservation, preparation and sale of foods are necessary to prevent food borne illnesses.

Sub Topic 2: Precautions to ensure safety in food purchase:

1. The sell date tells the store the last date they should sell that specific package.
2. Buy only milk, cheese and other diary products from the refrigerated section.

• Fruit juice from the refrigerated section of the store should have label which says pasteurized.

1. Go home directly from the grocery store after purchasing perishable foods. Be sure to refrigerate perishable foods within two hours of purchase.
2. Never buy food that is displayed in unsafe or unclean conditions.
3. Make sure canned goods are free of dents, cracks or bulging lids.

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