Lesson Notes By Weeks and Term v4 - SHS 3
PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
Download the Lessonotes Mobile Ghana app for faster lesson access on Android and iPhone.
Subject: Agriculture
Class: SHS 3
Term: 1st Term
Week: 16
Grade code: 3.3.1.LI.3
Strand code: 3
Sub-strand code: 1
Content standard code: 3.3.1.CS.2
Indicator code: 3.3.1.LI.3
Theme: FOOD PRODUCTIO N AND NATURAL RESOURCE CONSERVATION
Subtheme: PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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Welcome, students. Today, we are exploring a topic that affects every single one of us, every single day: the safety and quality of the animal products we eat. Think about the last time you bought chicken from the market, kebab from a vendor, or fish from the cold store. Did you ever wonder if it was safe to eat? How can we be sure that the meat or fish we consume won't make us sick? This lesson is crucial because it empowers you, as future agriculturalists, entrepreneurs, and informed consumers, to understand and apply the principles that protect public health, reduce food waste, and build trust in our food system.
This section breaks down the essential knowledge you need to master this topic. A. Defining Food Safety and Food Quality
It is easy to confuse these two terms, but they mean different things. Food Safety: This refers to all measures taken to protect food from contamination that could cause illness or harm to the consumer. It is about preventing hazards. Food safety is non-negotiable. If food is unsafe, it should not be eaten. Example: A piece of chicken might look perfect, but if it is contaminated with *Salmonella* bacteria, it is unsafe. Food Quality: This refers to the attributes of a food product that are desirable to the consumer. This includes factors like taste, texture, colour, smell, and nutritional value. Food quality can be variable. Example: One piece of chicken might be tender and juicy (high quality), while another might be tough and dry (low quality). Both could still be perfectly safe to eat. A bruised chicken wing has low quality but may be safe.
Key takeaway: You can have a safe product of low quality, but you should never have an unsafe product, no matter how high its quality appears to be. B. Types of Food Hazards
To ensure food safety, we must control three main types of hazards: Biological Hazards: These are microorganisms like bacteria, viruses, fungi, and parasites that can cause foodborne illness. Ghanaian Context: *Salmonella* and *Campylobacter*: Commonly found in raw poultry and eggs. Causes food poisoning (diarrhoea, fever, stomach cramps). *Escherichia coli (E. coli)*: Found in the intestines of cattle and other animals. Contamination can occur during improper slaughtering. *Vibrio cholerae*: Can contaminate fish and seafood from polluted waters, leading to cholera. Chemical Hazards: These are harmful substances that can contaminate food. Ghanaian Context: Veterinary Drug Residues: Using antibiotics in animals and not observing the correct withdrawal period before slaughter. Pesticide Residues: Animals consuming feed contaminated with pesticides. Cleaning Agents: Improperly rinsing equipment after cleaning with detergents or disinfectants. Formalin: An illegal and dangerous chemical sometimes used by unscrupulous traders to preserve fish, making it look fresh. Physical Hazards: These are foreign objects that can get into food. Ghanaian Context: Metal fragments: From grinding machines or broken knives. Glass or Plastic: From broken packaging or containers. Stones, dirt, or sand: From a dusty processing environment. Animal hair or feathers: Due to incomplete de-feathering or skinning. C. Safety and Quality Measures: A Step-by-Step Guide (Using Poultry as an Example)