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# Selected articles of food safety class meeting 1#
First, the purpose of class meeting
Strengthen food safety education, increase students' food safety knowledge, and improve students' food safety self-protection ability. Cultivate students' good habits of hygiene and not buying snacks from an early age.
Second, the class meeting preparation
1. One week before the class meeting, let the students actually investigate the stalls around the school and investigate what kind of food is safe through various channels.
2. Rehearse the sketch "He loves to buy snacks".
Buy some food from small stalls and big supermarkets respectively.
4. Prepare a washbasin of water, hand sanitizer, towels and other items.
Third, the class meeting procedure
1. The host announced the start of the class meeting with the theme of "food safety and hygiene".
2. Class teacher: Students! Today, our class held a class meeting with the theme of "food safety and hygiene". Students learned about "food safety and hygiene" through their own actual investigation or access to information. I hope everyone will bring what they have seen, heard, thought and learned to today's class, so as to achieve the purpose of mutual communication and improve their safety and self-care ability.
The host asked the students to report the actual investigation results of the booths around the school.
The students talked about the following aspects: ① The table with mutton kebabs and rice cakes was dark and dirty, and the food was covered with flies, and some were covered with dust. Machines that make marshmallows are all dirty, and dirty things fall in from time to time. The seller himself is very dirty and doesn't pay attention to hygiene at all. ③ Bagged food has no clear origin and trademark, and some of them have passed the shelf life.
4. Moderator's summary: Everyone's eyes are really bright! Careful observation, comprehensive investigation, and found many problems. Can our classmates not get sick after eating such food? Let's watch the sketch "He Who Loves Snacks".
5, sketch performance "He loves snacks"
Main content: during class, a boy suddenly had a stomachache and was sent to the infirmary. He was diagnosed as acute gastroenteritis by the school doctor. It is understood that he ate fried chicken legs on the street stall at school in the morning.
Class discussion: ① What happened to this boy?
(2) Why is he ill?
6. Moderator's summary: The school stipulates that you can't go to the stall to buy snacks, but some students buy them secretly and don't listen to the teacher's advice. The boy got sick because he ate the unsanitary food in the stall. So what kind of food is safe? Please take out the food you bought from the big supermarket and compare it with the food on the stall in my hand to see if there must be any label on the safe food.
First, introduce the conversation:
Students live in a happy and warm family and are cared for and cared for by their parents and family. There seems to be no danger. But there are still many things in life that need to be paid attention to and treated with care, otherwise it will easily lead to danger and accidents. Let's talk about what food safety should pay attention to:
1, washing hands correctly is the first step of food safety.
"Wet, wipe, rub, hug and dry", everyone does not forget to do it before and after meals, so as not to let germs enter.
2, roadside diet, snacks refused to enter, the disease away from me.
3. Don't buy food with incomplete packaging and unclear labels, and don't eat food and milk separated from meals.
4. Buy fish with bright eyes and scales, elastic meat and no fishy smell; Pink elastic meat; Never buy shrimps with black head, feet and tail fans, and your head will soon fall off.
5. Anti-cross-contamination: the food bought at home should be stored in different regions; When cooking, raw and cooked food should be treated separately, and tableware and utensils should be kept clean.
6. Poultry food should be eviscerated, cleaned and packaged separately according to the weight of each meal and stored in the refrigerator; Decontamination and rotten leaves of vegetables need not be wrapped in ordinary newspapers (white newspapers can also be used) and put in the refrigerator to prevent ink from entering the body, which is harmful to health.
Second, educate students to develop good dietary hygiene habits.
1. Choose and identify when you can buy enough food, and don't buy "three no foods". That is, food without trademarks cannot be bought; Food without a production date cannot be bought; You can't buy food without the factory address. The weather is hot, microorganisms multiply rapidly, and food is easy to rot and deteriorate. If you don't pay attention, you should pay special attention to hygiene when cooking and preserving food, especially the hygiene of kitchen environment and facilities, personal hygiene and the conditioning of food raw materials.
2. In addition to medication prevention, dietotherapy is also a convenient and feasible choice. A white radish, half an orange peel, three slices of ginger, two slices of onion and a handful of coriander can enhance the respiratory protection ability by cooking soup for the whole family.
Third, what should I do if I feel unwell?
1. Stop eating suspicious food immediately.
2. drink water. Drink plenty of water immediately to dilute the toxin.
3. Vomiting. Put your finger to your throat and spit out the food in your stomach as much as possible.
4. Keep the vomit or feces in plastic bags and send them to the hospital for examination, which is convenient for diagnosis.
5, dehydration symptoms (such as skin wrinkling, increased heart rate, etc. ), should be sent to a nearby hospital as soon as possible.
Fourth, summary:
It is children's nature to like snacks, but while they are eating happily, they often forget to check whether the food has expired or deteriorated, which has great security risks. Please remember to eat safe and secure food when enjoying snacks. To prevent food poisoning, we should first pay attention to personal hygiene, and do regular bathing, washing clothes, cutting nails, cutting hair and changing sheets and quilts (once a month). Keep the classroom, dormitory and environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat spoiled food, don't eat meals without high temperature treatment, don't drink raw water and don't eat snacks. Then, we should pay attention to identify the quality of food from the food label. Choosing safe food is the first step to control the spread of disease.
What are the food safety problems we are facing? (Let the students discuss what food safety issues they know first)
1, the harm of pesticide residues in food
Observe pictures and reading materials, guide students to understand the various forms and hazards of pesticide residues in food, and ask students to give corresponding examples in their lives. Make students realize the harm of pesticide residues in food to human health, and make clear the current crisis situation that the harm of pesticide residues in food is everywhere.
2. The harm of abusing food additives
On the Internet, it is found that many unlicensed and unscrupulous businesses abuse additives such as pigments and spices for profit regardless of people's life safety. Observe the pictures and read the materials to understand the main manifestations and hazards of abusing food additives.
3. Hazards of food packaging containers and equipment
Observing pictures and reading materials, we know that food is most closely related to us in our daily life. As the "close-fitting clothes" of food, the safety of food packaging machinery in raw materials, auxiliary materials and technology will directly affect the quality of food and then affect human health. Since 20__, China has received an early warning notice from foreign countries that the packaging containers and packaging materials of food exported from China contain toxic and harmful substances. These notices are mainly aimed at the problem of excessive toxic and harmful substances such as heavy metals, benzene, microorganisms and sulfur dioxide. Long-term consumption of "toxic packaging" food may lead to various diseases, such as gallstones, heavy metals, benzene poisoning and so on.
What are the food safety problems we are facing? (Let the students discuss what food safety issues they know first)
1, the harm of pesticide residues in food
Observe pictures and reading materials, guide students to understand the various forms and hazards of pesticide residues in food, and ask students to give corresponding examples in their lives. Make students realize the harm of pesticide residues in food to human health, and make clear the current crisis situation that the harm of pesticide residues in food is everywhere.
2. The harm of abusing food additives
On the Internet, it is found that many unlicensed and unscrupulous businesses abuse additives such as pigments and spices for profit regardless of people's life safety. Observe the pictures and read the materials to understand the main manifestations and hazards of abusing food additives.
3. Hazards of food packaging containers and equipment
In daily life, food has the closest relationship with us. As the "close-fitting clothes" of food, the safety of food packaging machinery in raw materials, auxiliary materials and technology will directly affect the quality of food and then affect human health. Since 20__, China has received an early warning notice from foreign countries that the packaging containers and packaging materials of food exported from China contain toxic and harmful substances. These notices are mainly aimed at the problem of excessive toxic and harmful substances such as heavy metals, benzene, microorganisms and sulfur dioxide. Long-term consumption of "toxic packaging" food may lead to various diseases, such as gallstones, heavy metals, benzene poisoning and so on.
What are the food safety problems we are facing? (Let the students discuss what food safety issues they know first)
1, the harm of pesticide residues in food
Observe pictures and reading materials, guide students to understand the various forms and hazards of pesticide residues in food, and ask students to give corresponding examples in their lives. Make students realize the harm of pesticide residues in food to human health, and make clear the current crisis situation that the harm of pesticide residues in food is everywhere.
2. The harm of abusing food additives
On the Internet, it is found that many unlicensed and unscrupulous businesses abuse additives such as pigments and spices for profit regardless of people's life safety. Observe the pictures and read the materials to understand the main manifestations and hazards of abusing food additives.
3. Hazards of food packaging containers and equipment
1), talk about hygiene and health.
In fact, we should pay attention to hygiene everywhere. On the roadside, in the street, in the alley, in the stalls of those vendors, we often make some food such as oil cakes and stinky tofu. You must never buy them. Who knows what they are made of? They are easy to get sick and even cause diarrhea, dizziness and other symptoms. Washing hands before and after meals is also a hygienic behavior.
Speaking of health, some people may say, "If you eat too much, you will be healthy!" In fact, health does not lie in eating more. You should exercise regularly, drink plenty of water, eat on time every day, go to bed on time and so on, so as to be healthy. I read in the newspaper that eating too many fruits and vegetables and eating more vitamins is good for your health.
Hygiene and health are closely related. Bad hygiene habits not only make your body easy to get sick, but sometimes even your precious eyes will be attacked. When you come into contact with money, expired books and other items, never rub your eyes, otherwise the bacteria on your hands will enter your eyes, causing trachoma and reducing your vision.
In order to have a healthy body, we should develop good hygiene habits in peacetime. Good hygiene habits are not abstract concepts, but are manifested as small things in life. For example, keep yourself clean and tidy, change clothes frequently, take a bath frequently, and cut your nails frequently; Wash your hands before and after meals; Clean the environment frequently; Take part in physical exercise properly to enhance immunity.
(2), food hygiene
Hygienic weather for eating hot pot is cold. People like to eat hot pot, but they should pay attention to the following hygiene habits:
(1) Food should not be overheated. Overheated food can easily burn oral mucosa, esophagus and gastric mucosa, and induce esophageal or gastric diseases.
(2) Don't leave too much food in the hot pot, so as not to cook the food for too long and lose the flavor and nutrition of the dishes.
(3) Food must be cooked before eating, so as to avoid infection with parasite eggs or bacteria.
9, overeating hurts the body In daily life, some people like to enjoy large pieces of meat and large glasses of wine until they are full of food and drink, but they don't know that hidden dangers are already in it. Overeating exceeds the normal digestion of the spleen and stomach. First of all, it produces a feeling of fullness and is easy to indigestion; Secondly, when a large number of high-protein foods are ingested for a long time, blood ammonia will increase greatly, exceeding the ability of liver and kidney to process ammonia. Produce ammonia poisoning; More seriously, a large amount of ammonia accumulated in the blood will enter the brain tissue with the blood flow, poisoning the central nervous system, ranging from being groggy and unconscious all day, to sudden death after overeating. A scientific diet is to eat well at breakfast, eat well at noon and eat less at dinner to avoid overeating.
10, beware of food poisoning in the refrigerator. As a household equipment for refrigerating food, refrigerator brings a lot of convenience to people's daily life, but refrigerator is not a safe. Generally speaking, the temperature of the freezer is-15~ 18℃, while the normal greenhouse is only 2~8℃. Low temperature can inhibit most pathogenic bacteria, but it has little effect on psychrophilic bacteria and psychrophilic bacteria. Some bacteria can grow and reproduce below zero. So the refrigerator can't inhibit all bacteria, and the food stored in the refrigerator will go bad.
1 1. Raw and cooked food and knives should be separated. Raw and cooked food refers to the tools for making, holding and storing raw and cooked food. Such as chopping boards, knives and other appliances should be placed separately and marked clearly. Raw and cooked food should not be stored in the same refrigerator or cupboard. Cooked food is easy to be polluted, causing intestinal diseases and parasitic diseases, which is harmful to the body.
12. What does a balanced diet mean? Food should be varied and light, with coarse grain flour and rice. Eat less fat and sweets and more vegetables and fruits.
13. Clean the wok in time to keep healthy. Some people don't clean the wok in time after cooking to save trouble, and then fry the next dish, or mistakenly think that the wok is used every day without cleaning. In fact, it is very harmful to health, especially when processing protein and fatty dishes, it will form a pot scale containing carcinogens, and eating a small amount of carcinogens often will leave hidden dangers in the body. Therefore, when cooking, you should clean the wok every time you finish cooking a dish. Don't be afraid of trouble and bury the curse. In addition, cooked oil, which is often used many times, will decompose a large number of strong carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons when heated at high temperature. Therefore, cooking oil that has been heated at high temperature for many times should be discarded.
14. Why do you emphasize that eating vegetables and fruits every day can provide a lot of vitamin C for the body, but vitamin C can't be stored in the body?
# Selected Articles of Food Safety Theme Class Meeting 2#
Teaching content:
Strengthen food safety education, increase students' food safety knowledge, and improve students' food safety self-protection ability. Cultivate students' good habits of hygiene and not buying snacks from an early age.
Teaching requirements:
Through the study of safety knowledge, students can choose and identify when buying food, so that students can grow up safely and healthily.
Teaching process:
1. Moderator A announced the start of the class meeting with the theme of "Food Safety and Hygiene".
2. Moderator B: Students! Today, our class held a class meeting with the theme of "food safety and hygiene". I hope everyone will speak enthusiastically.
3. Free communication (the teacher gives corresponding countermeasures):
1, washing hands correctly is the first step of food safety.
"Wet, wipe, rub, hug and dry", everyone does not forget to do it before and after meals, so as not to let germs enter.
2, roadside diet, snacks refused to enter, the disease away from me.
3. Don't buy food with incomplete packaging and unclear labels, and don't eat food and milk separated from meals.
4. Buy fish with bright eyes and scales, elastic meat and no fishy smell; Pink elastic meat; Never buy shrimps with black head, feet and tail fans, and your head will soon fall off.
5. Prevent cross-contamination: the' food' bought home should be stored in different regions; When cooking, raw and cooked food should be treated separately, and tableware and utensils should be kept clean.
6. Poultry food should be eviscerated, cleaned and packaged separately according to the weight of each meal and stored in the refrigerator; Decontamination and rotten leaves of vegetables need not be wrapped in ordinary newspapers (white newspapers can also be used) and put in the refrigerator to prevent ink from entering the body, which is harmful to health.
Educate students to develop good dietary hygiene habits.
1. Choose and identify when you can buy enough food, and don't buy "three no foods". That is, food without trademarks cannot be bought; Food without a production date cannot be bought; You can't buy food without the factory address. The weather is hot, microorganisms multiply rapidly, and food is easy to rot and deteriorate. If you don't pay attention, you should pay special attention to hygiene when cooking and preserving food, especially the hygiene of kitchen environment and facilities, personal hygiene and the conditioning of food raw materials.
2. In addition to medication prevention, dietotherapy is also a convenient and feasible choice. A white radish, half an orange peel, three slices of ginger, two slices of onion and a handful of coriander can enhance the respiratory protection ability by cooking soup for the whole family.
What if you feel uncomfortable?
1. Stop eating suspicious food immediately.
2. drink water. Drink plenty of water immediately to dilute the toxin.
3. Vomiting. Put your finger to your throat and spit out the food in your stomach as much as possible.
4. Keep the vomit or feces in plastic bags and send them to the hospital for examination, which is convenient for diagnosis.
5, dehydration symptoms (such as skin wrinkling, increased heart rate, etc. ), should be sent to a nearby hospital as soon as possible.
Summary of class team activities:
It is children's nature to like snacks, but while they are eating happily, they often forget to check whether the food has expired or deteriorated, which has great security risks. Please remember to eat safe and secure food when enjoying snacks. To prevent food poisoning, we should first pay attention to personal hygiene, and do regular bathing, washing clothes, cutting nails, cutting hair and changing sheets and quilts (once a month). Keep the classroom environment clean and hygienic, and form a good habit of washing hands before and after meals and not overeating. Secondly, do "six don't eat", don't eat cold food, unclean fruits and vegetables, don't eat rotten food, don't eat food without high temperature treatment, don't drink raw water and don't eat snacks. Then, we should pay attention to identify the quality of food from the food label. Choosing safe food is the first step to control the spread of disease.
# Selected Articles of Class Meeting on Food Safety Theme 3#
Class meeting purpose:
Strengthen food safety education, increase students' food safety knowledge, and improve students' food safety self-protection ability. Cultivate students' good habits of hygiene and not buying snacks from an early age.
Class meeting preparation:
1. One week before the class meeting, let the students actually investigate the stalls around the school and investigate what kind of food is safe through various channels.
2. Rehearse the sketch "He loves to buy snacks".
Buy some food from small stalls and big supermarkets respectively.
Class meeting procedure:
1. The host announced the start of the class meeting with the theme of "food safety and hygiene".
2. Class teacher: Students! Today, our class held a class meeting with the theme of "food safety and hygiene". Students learned about "food safety and hygiene" through their own actual investigation or access to information. I hope everyone will bring what they have seen, heard, thought and learned to today's class, so as to achieve the purpose of mutual communication and improve their safety and self-care ability.
The host asked the students to report the actual investigation results of the booths around the school.
The students talked about the following aspects:
The tables of kebabs and rice cakes are dark and dirty, and the food is covered with flies and dust.
Machines that make marshmallows are all dirty, and dirty things fall in from time to time. The seller himself is very dirty and doesn't pay attention to hygiene at all.
③ Bagged food has no clear origin and trademark, and some of them have passed the shelf life.
4. Moderator's summary: Everyone's eyes are really bright! Careful observation, comprehensive investigation, and found many problems. Can our classmates not get sick after eating such food? Let's watch the sketch "He Who Loves Snacks".
5, sketch performance "He loves snacks"
Main content: during class, a boy suddenly had a stomachache and was sent to the infirmary. He was diagnosed as acute gastroenteritis by the school doctor. It is understood that he ate fried chicken legs on the street stall at school in the morning.
Class discussion:
What happened to this boy?
(2) Why is he ill?
6. Moderator's summary: The school stipulates that you can't go to the stall to buy snacks, but some students buy them secretly and don't listen to the teacher's advice. The boy got sick because he ate the unsanitary food in the stall. So what kind of food is safe? Please take out the food you bought from the big supermarket and compare it with the food on the stall in my hand to see if there must be any label on the safe food.
Students compare discussion: safety. The food should have the date of production, the specific address and telephone number of the manufacturer, the shelf life, the specific ingredients and weight of the food, etc.
Next, let's have a knowledge contest.
1. In addition to three judges and a moderator, the class is divided into four groups, and each group assigns four people as representatives to participate in the competition.
2. During the activity, respect the participating students and judges, don't make any noise, and don't leave your seat for no reason.
In every link of the competition, you should listen to what the host said before answering questions.
4. After the competition, the results of the competition will be announced on the spot and prizes will be awarded.
Carry out a food safety knowledge contest. (Required questions)
Moderator: Let's move on to the first link. This class is a required question. There are four options for each question, and only one is correct. Each group answers one question, and 3 points will be added for correct answer, and no points will be deducted for wrong answer.
1. What food does green food mean? (3)
A, vegetables and fruits b, green food c, safe and pollution-free food d, foods with rich nutritional value.
2. What foods can't be eaten together? (1)
A, tofu spinach b, grape apple c, bread milk d, steamed bread soybean milk.
What should I do with the leftover food after putting it in the refrigerator? (1)
A, the food in the refrigerator should be heated and eaten as soon as possible.
B, as long as the food doesn't taste bad, you can eat it at any time.
C, you can eat it in less than a week.
D, the food is not fresh, and it can be eaten as soon as it is heated.
4. Which of the following is a sign of green food? (3)
Compere: Well, the first round of competition is over. Now let's look at the score!
Second, grab the answer
Moderator: Next, the second round of competition will be held. Come on, class! This round of competition is a scramble for answers. Students only need to answer yes or no, yes orno. After I ask questions, I can raise my hand to answer them. Add 3 points for each correct answer, and no points will be deducted for wrong answers. Raise your hand to answer the wrong question, don't continue to answer first, and answer the next question directly.
1. Can moldy peanuts be eaten? (can't)
2. Can fried food be eaten often? (not)
3. Can instant noodles be the staple food? (not)
4. Can we eat fast food every day? (can't)
5. Can I drink milk on an empty stomach? (can't)
Third, the topic of debate.
Moderator: Now is the debate session. Group discussion (you can leave your seat to discuss and communicate with other members of the group). One representative of each group will give your opinions and conclusions, and other members can supplement them. The group that speaks well will get 5 points, followed by 3 points.
Moderator: Advantages and disadvantages of using disposable chopsticks and plastic tableware in restaurants and restaurants.
A: Pro: Hygiene, not easy to get infected with various diseases.
Disadvantages: Plastic tableware is not easy to handle, resulting in "white pollution". Disposable chopsticks waste a lot of wood. In the long run, it will destroy the forest and ecological environment.
Conclusion: The disadvantages outweigh the advantages and should be stopped.
Moderator: Well, the debate is over. From the argument between the two sides, we know that the use of disposable chopsticks and plastic tableware has advantages and disadvantages, but in general, the disadvantages outweigh the advantages and should be stopped. Now let the judges evaluate the debates of the two groups. (If the scores are equal, add 5 points for each group. )
This is the end of the "Food Hygiene and Safety Knowledge Competition". Now let's look at the scores of each group. (calculate integral)
The results of the competition have come out, and the first group has won. Let's congratulate the _ _ group with warm applause.
Moderator: It is children's nature to like snacks, but we often forget to see if the food has expired or gone bad while eating happily. Therefore, there are great security risks. Please remember to eat safe and secure food when enjoying snacks, and do the following in your life:
(1), to prevent food poisoning, first of all, we should pay attention to personal hygiene, so as to take a bath, wash clothes, cut nails, have a haircut and change sheets and quilts frequently (once a month).
(2) Keep classrooms, dormitories and the environment clean and hygienic, and form the good habit of washing hands before and after meals and not overeating.
③ Do "six don't eat": don't eat cold food, unclean fruit, spoiled food, meals without high temperature treatment, raw water and snacks.
④ Attention should be paid to identifying the quality of food from food labels, and choosing safe food is the first step to control oral diseases.
Sing "Children's Rhyme of Food Hygiene and Safety" (everyone applauds).
Moderator: Now, let's clap our hands and sing Children's Rhyme of Food Hygiene and Safety.
Food safety is really important, and the disease is very harmful from mouth to mouth.
Good habits should be cultivated and food choices should be careful.
Don't eat "three noes" food, harmful substances are among them.
Vendors don't believe it, not to mention hygiene.
Pay attention to expired food, which is harmful to eat.
Deteriorated food must be clearly marked, and the probability of poisoning is very high.
Eat less when frying and pickling, and the health hazards it faces.
Drinking cold drinks should be controlled, which is harmful to dental health.
Head teacher's summary:
Yes, "food safety is really important, and the disease is harmful from the mouth." Through the study of this class, everyone has a lot of knowledge about food hygiene and safety. I hope that students will pay more attention to food hygiene and safety in the future, have fun and eat healthily!
# Selected Articles of Food Safety Theme Class Meeting 4#
Teaching objectives
1, know the production date and safety signs on the food packaging.
2. Be able to carefully observe and analyze which foods are safe and which foods have potential safety hazards.
3. Enhance food safety awareness in life, restrain yourself and eat less snacks.
Teaching preparation
1, all kinds of food packaging bags, bottles and cans.
2. Some moldy and spoiled food.
3. Teaching wall chart.
teaching process
1, teaching introduction, heart-to-heart teaching
Teacher: Children, have you ever paid attention to the safety information on food packaging? The food bought in a regular supermarket will have the date of production and safety signs on the outer packaging, do you understand?
2. Teaching development: watch the teaching wall chart.
(1) Watch the teaching wall chart to know the production date and safety signs.
① Teachers show pictures of production date and safety signs on the wall chart, and ask children to observe and identify them.
The teacher asked: What numbers and patterns are there on the food packaging bag and bottle in the picture? What are they for?
The teacher gave the correct answer: this is the date of production, shelf life and safety sign. They can tell us whether the food we bought is safe or not. The food within the shelf life is safe, but it will go bad after the shelf life, and you may get sick after eating it. Food with safety signs is safe, and it is best not to buy food without safety signs. When you go shopping with your parents, you can remind them of the production date, shelf life and safety signs on the packaging. If you can't work out the expiration date, you can ask the adults around you.
(2) Watch the teaching wall chart and learn the correct way to distinguish spoiled food.
The teacher shows three other pictures on the wall chart.
Teacher's question: What's on the bread? Can I eat? How can I know whether the food has gone bad after being opened for a period of time? Can milk and soybean milk be preserved in the greenhouse for a long time?
(2) Ask the children to answer and comment.
The teacher concluded: Before eating food, we should make sure whether the food is safe or not. We can carefully observe whether it is moldy or discolored with our eyes, or we can smell strange smells with our noses, such as sour taste or bad smell. If the color and taste change, the food has gone bad and can't be eaten. Fresh milk and soybean milk should not be kept for too long at room temperature.
3. Teaching development
Observe on the spot to identify which foods are safe and which foods have potential safety hazards.
Teacher: I have some food packaging and all kinds of food there. Ask children to be food inspectors to check which foods are safe and which are unsafe.
(2) Please invite X children at a time to check and discuss with the masses.
③ Discuss the potential safety hazards in snacks and refrain from eating less or not eating snacks.
The teacher concluded: Therefore, children should eat less or not eat such snacks, so as to grow up healthily.
Teaching summary: Pay attention to food safety.
# Selected Articles of Food Safety Theme Class Meeting 5#
moving target
1, through activities, let children know what dangers are in the kitchen and have the necessary safety awareness.
2. Learn to protect yourself and avoid unsafe accidents.
Activity preparation:
Every child has a set of "Walk with me safely" manuals and pictures.
Activity flow:
First put the picture (1), ask questions and lead to the theme.
1. Where is the picture (kitchen)?
2. It's not like a kitchen (there are knives, shovels, stoves, etc.). )
3. Is there a kitchen in your home? Where is the kitchen?
Summary: There are so many things in the kitchen. Children are short and should play less in the kitchen. Why? Because there are many dangers hidden in the kitchen.
Third, I understand: the first danger: the danger of a knife in the kitchen.
1, Xiu Dao: Comparison between toy Dao and real Dao. Comparison between light and heavy, big and small.
2. Question: What are the knives in the kitchen used for? What happens if a child goes to the kitchen to play with a knife and accidentally drops it on his foot?
3. Show the picture (2): A child is playing with a knife in the kitchen. The knife fell to the ground and almost hit the child's foot. It is really dangerous. Let the children look at the pictures and feel the real knife, and let them know that the real knife in the kitchen can't be played. If you are not careful, your feet will be hurt and your toes will be smashed, which is very dangerous!
Fourth, the second danger: the danger of kitchen gas stoves.
1, let individual children find out the toys of gas stoves and let them think about the harm of gas stoves in the kitchen. What are the dangers?
2. Show the picture (3): A child turns on the gas stove in the kitchen, and the fire comes out and shoots at the child's face.
3. Teacher: Children can't turn on their own gas stoves. Because of my young age, I can't master the switch well, gas leakage will be poisoned and gas explosion will occur.
Fifth, the third danger: the danger of frying your face and eyes when cooking.
1, show the picture (4), let the children observe and say: Mom is cooking, short people and young children can't go near the pot, oil explodes in their faces and eyes, and the children cry.
I know that cooking oil will explode on my face and eyes, burn me and make me blind.
Sixth, the fourth danger: the danger of pouring water from the stove with a hot water bottle.
1, the map shows (5): A little girl went to the kitchen with a water bottle in her hand to pour boiling water on the stove.
2. Let the children tell the dangers in the picture.
3. Teacher: The temperature of boiled water or freshly cooked food is very high. If you don't pay attention, you'll get burned.
7. What can be done to avoid these dangers (stay away from the kitchen, don't play alone in the kitchen ...)
8. Read the handbook "Walk with me safely" and let the children talk about the dangers in the kitchen while reading.
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