Lesson Notes By Weeks and Term v4 - SHS 3

Lesson Video

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Performance objectives

• Define key terms related to food safety and quality.
• Explain the steps for processing animal products safely.
• Discuss the importance of proper storage and marketing.
• Analyze how to improve food safety in our communities.

Lesson summary

This lesson focuses on the critical practices that ensure the animal products we eat—from the chicken in our light soup to the tilapia on our banku—are safe and of high quality. In Ghana, where many people buy fresh meat and fish from local markets, understanding these principles is not just an academic exercise; it is a matter of public health and economic prosperity. Improper handling of animal products can lead to serious illnesses like typhoid and cholera, while good practices can open up opportunities for local businesses to thrive and even export their products.

Lesson notes

This section breaks down the core ideas you need to understand and apply. A. Differentiating Food Safety and Food Quality

It is crucial to understand that these two terms are not the same, though they are related. Food Safety: This refers to all practices that ensure food is free from harmful contaminants that can cause illness or injury. It is about preventing harm. Food safety is non-negotiable. Hazards: Contaminants can be: Biological: Bacteria (e.g., *Salmonella* in chicken, *E. coli* in beef), viruses, parasites. Chemical: Pesticides, veterinary drug residues, cleaning agents. Physical: Bone fragments, metal shavings, glass, stones, hair. Example: A piece of chicken might look and taste perfect, but if it contains *Salmonella* bacteria, it is unsafe to eat. Food Quality: This refers to the attributes of a food product that are acceptable to consumers. It is about the desirable characteristics of the food. Food quality is variable and often subjective. Attributes: Appearance: Colour, size, shape (e.g., plump chicken, bright red gills on fish). Texture: Tenderness of meat, firmness of fish. Flavour & Aroma: The expected taste and smell. Nutritional Value: The amount of protein, fat, vitamins, etc. Example: Two pieces of goat meat might both be safe to eat, but one might be tough and dry (low quality) while the other is tender and juicy (high quality).

Key Takeaway: You can have safe food that is low quality, but you should never have high-quality food that is unsafe. Safety first, always. B. Measures in Processing Selected Animals

Let's use common Ghanaian examples: Poultry (Chicken), Goat, and Fish (Tilapia). Poultry (Chicken) Processing: Step 1: Ante-mortem Inspection: Before slaughter, healthy birds are selected. Sick or stressed birds can have poor meat quality and carry diseases. Step 2: Humane Slaughter: The bird is killed quickly and with minimal stress. In Ghana, this is often done by cutting the jugular vein. Step 3: Bleeding: The bird is hung upside down to allow for complete bleeding. Incomplete bleeding leads to poor meat colour and a shorter shelf life. Step 4: Scalding & De-feathering: The carcass is dipped in hot water (about 60-65°C) to loosen the feathers for easy removal. The water must be clean and the temperature controlled to avoid partially cooking the skin. Step 5: Evisceration (Removing Organs): This is a critical safety step. The intestines are removed carefully to prevent faecal matter (which contains harmful bacteria like *E. coli*) from contaminating the meat. Organs like the liver and gizzard are inspected for signs of disease. Step 6: Washing: The carcass is thoroughly washed inside and out with clean, potable (drinkable) water to remove blood and contaminants. Step 7: Chilling: The carcass is rapidly cooled, usually in an ice-water bath, to below 4°C. This slows down the growth of spoilage bacteria. Goat/Sheep Processing:

Evaluation guide

• Apply food safety and quality measures in the processing, marketing and storage
• of selected animals and their carcasses.
• Building on what others say: In pairs, learners brainstorm the meaning of safety
• and quality practices in animal production.