Risk Factors in Food Distribution and Preparation | Primary 1 Social Studies 3rd Term Week 4

Subject: Social Studies | Class: Primary 1 | Term: 3rd Term | Week: 4

Previous Lesson: Risk Factors in Food — Examples — Week 3

Learning Objectives

1. Explain risk factors in food.
2. State risk factors in food.
3. Identify risk factors in food distribution and preparation.

Introduction

Risk factors in food are those things that cause diseases after eating spoiled foods. Examples include adulteration, food fraud, and agro-chemical induced death. These risks are especially common during the distribution and preparation of food.

Risk Factors in Food Distribution and Preparation

Risk Factor	Explanation
1. Poor Storage Conditions	Storing food in the wrong place or at the wrong temperature allows it to spoil. E.g. leaving cooked food outside overnight.
2. Poor Handling	Not taking care of food properly — touching food with dirty hands, dropping food, or not covering it.
3. Poor Hygiene	Preparing food in an unclean condition — dirty cooking utensils, unwashed vegetables, unclean water.
4. Dirty Environment	Preparing or selling food in an open, dirty environment exposes it to flies, germs, and harmful insects.
5. Other Unknown Risks	Some foods may be contaminated without visible signs — always check NAFDAC numbers and expiry dates.

How to Prevent These Risks

1. Always store food properly in a clean, cool place.
2. Cover food to protect it from flies and dust.
3. Wash hands before preparing or eating food.
4. Cook food thoroughly before eating.
5. Check expiry dates and NAFDAC registration on packaged food.
6. Avoid buying food from unhygienic environments.

Lesson Evaluation

1. Explain risk factors in food.
2. State 3 risk factors in food.
3. Identify 3 risk factors associated with food distribution and preparation.

Next Lesson: Sources and Uses of Water — Week 5