JSS3 Second Term Home Economics Lesson Note – Responsible Food Management

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WEEK 9

TOPIC: Responsible food management: (a) Responsibilities of food safety manager to consumers (b) Hygienic food management strategies. (c) Effect of hygienic and unhygienic food handling to the consumer.

SUB TOPIC 1: Responsibilities of food safety manager to consumers

Meaning of food management

Food management is the process of planning, organizing, implementing and co-coordinating the primary duties to oversee the activities of food service, kitchen manager and cooking staff. It involves the control of the entire process and the flow of goods and services.

Food safety managers are responsible in the following ways:

1. To help prevent health risk of consumers.
2. To coordinate and direct all food safety.
3. Investigation of food emergency situation.
4. They ensure and recall activities through the area field staff.
5. They ensure cleanliness standards to be followed and the required temperature for optimum storage.
6. They control and oversee the handling, preparation and storage of food in ways to prevent food contamination and poisoning of foods etc.

Hygienic food management strategies

1. Clean surfaces before preparing food
2. Separate raw and cooked food and use adequate utensils.
3. Always keep the kitchen clean.
4. Cover wounds with water proof visibility dressing.
5. Wear clean and protective clothing to prevent contaminating food.
6. Defrost food thoroughly before cooking
7. Dispose all refuse regularly

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