# Lesson Plan # Introduction It is children's nature to like snacks, but they often forget to check whether the food has expired or gone bad while eating happily, so there is a big safety hazard. The following is the content carefully compiled by None for everyone. You are welcome to read it.

1. 2021 Food Safety Education Theme Class Meeting Lesson Plan Activity Objectives

1. Understand the production date and safety signs on 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.

Activity preparation

1. Various food packaging bags, bottles and cans.

2. Several moldy and spoiled foods.

3. Teaching wall chart.

Activity process

1. Activity introduction, conversation activity.

Teacher: Children, have you ever paid attention to the safety information on food packaging? There will be production date and safety signs on the outer packaging of food bought in regular supermarkets. Do you know?

2. Activities unfold: watch the teaching wall chart.

(1) Watch the teaching wall chart and understand the production date and safety marks.

①The teacher shows the production date and the picture of the safety sign on the wall chart, and asks the children to observe and identify it.

Teacher asks: What numbers and patterns are on the food packaging bags and milk bottles in the picture? What are their uses?

②The teacher gives the correct answer: These are the production date and shelf life and safety markings. They can tell us whether the food we buy is safe and can be eaten with confidence. Food is safe within the shelf life, but it will go bad after the shelf life, and you may get sick if you eat it. Foods with safety signs are safe. Food without safety signs should not be purchased. When you go shopping for food with your parents, you can remind them to pay attention to the production date, shelf life, and safety signs on the packaging. If you don’t know how to calculate the shelf life, you can ask the adults around you.

(2) Watch the teaching wall chart and learn the correct way to identify spoiled food.

①The teacher shows the other three pictures on the flipchart.

The teacher asked: What is on the bread, can it still be eaten? How can you tell whether food has spoiled after being opened for a period of time? Can milk and soy milk be stored in a greenhouse for a long time?

② Ask the children to answer and everyone will comment.

③Teacher’s summary: Before eating food, we need to make sure it is safe. We can first use our eyes to carefully observe whether there are mold spots and whether it has changed color. We can also smell it with our nose. There is no strange taste, such as sourness or stink. If the color and taste change, it means the food is spoiled and cannot be eaten. Fresh milk and soy milk should not be kept at room temperature for too long.

3. Activity launch: on-site observation to identify which foods are safe and which foods have safety hazards.

①Teacher: I have some food packaging and various foods here. I invite children to be food inspectors to check which foods are safe and which foods are unsafe.

② Invite 3 to 5 children at a time to check and discuss collectively.

③Discuss the safety hazards in snacks, restrain yourself, and eat less or no snacks.

2.2021 Food Safety Education Theme Class Meeting Lesson Plan 1. Purpose of the activity

1. Understand and memorize food safety common sense and develop good hygiene habits. Establish food safety awareness, care about current affairs, cherish life, and care for health.

2. Pay attention to some food safety in school.

2. Activity content

It is divided into two groups, male and female, in the form of question and answer competition games as the main part and discussion as the supplement.

3. Activity preparation:

1. Let students review information on food hygiene to prepare for group communication and prepare for the competition.

2. Select the host and participating team members, and arrange the stage well.

3. Multimedia projection of eight artistic characters of "Food Safety Knowledge Competition".

4. Collect relevant news reports and video content of "Sanlu milk powder" and other counterfeit and shoddy food incidents.

5. Buy some food from small stalls and large supermarkets.

6. Prepare a basin of water, hand sanitizer, towels and other items.

IV. Activity process:

(1) The host announced the start of the "Food Safety and Hygiene" themed class meeting. Ask the head teacher to speak.

Class teacher: Students! Today our class held a class meeting with the theme of "Food Safety and Hygiene". All students have already learned about "food safety and hygiene" through their own actual investigations or access to information. I hope that everyone will bring what they see, hear, think about and learn into today’s class to achieve the purpose of communicating with each other and improving safety and self-protection.

(2) News import.

Videos of news reports on the serious incidents of counterfeit and shoddy food such as "Sanlu milk powder".

Moderator: It is children's nature to like snacks, but they often forget to check whether the food is qualified, expired, and spoiled while eating happily. Therefore, there is a huge safety hazard. Invite students to watch a relevant news report video about the vicious incident of fake and shoddy food such as "Fuyang Milk Powder".

Host: The shocking figures make people shy away from milk powder. In fact, it’s not just milk powder that has shady stories? In fact, the danger is all around us! (Take out several prepared foods) Next, please let all students judge together what kind of food is qualified and where will those unqualified foods appear?

Students talked about situations such as: some foods do not have certification, no production date, expired, no ingredient description, etc. These foods often appear in street food shops, roadside stalls, mobile stalls, etc.

Moderator: Let’s move on to the next link

(3) Knowledge competition on food safety issues.

(1. Compulsory questions)

Everyone competes in each round in groups, with men and women in each group. The first round of the game begins. This round is a must-answer question. Each question has 4 options, only one of which is correct. Each group answers a question. One point is added for correct answers and no points are deducted for wrong answers.

①What kind of food does green food refer to? (C)

A. Vegetables and fruits B. Green foods C. Safe and pollution-free foods D. Foods with rich nutritional value

② Which foods cannot be eaten together? (A)

A. Tofu and spinach B. Grapes and apples C. Bread and milk D. Steamed buns and soy milk

Host: Okay, the first round of the competition is here At this end, it seems that the battle is still fierce! Now let's take a look at the score...

(2. Quick-answer questions)

Moderator: The second round of competition is about to begin. Come on, students! In this round of competition, we all answer together. Students only need to answer yes or no, yes or no. After I ask the question, I can answer it.

①Can moldy peanuts be eaten? (No)

②Can fried food be eaten regularly? (No)

③Can instant noodles be used as a staple food? (No)

④Can we eat fast food every day? (No)

⑤Can I drink milk on an empty stomach? (Cannot)

(3. Debate question)

Discuss in groups and send a representative to express your opinions and conclusions. The team that gets the answer gets 3 points, and the second place gets 2 points.

Moderator: Discussing the pros and cons of using disposable chopsticks and plastic tableware in restaurants and restaurants

Answer: Pros: hygienic and less likely to transmit various diseases.

Disadvantages: Plastic tableware is difficult to handle and causes "white pollution". Disposable chopsticks waste a lot of wood, which in the long run will destroy forests and destroy the ecological environment.

Conclusion: It does more harm than good and should be stopped.

Moderator: Okay, the game is over here. Now let’s take a look at the points of each group.

(4) All-round mobilization - hand-washing demonstration.

Moderator: We all know that diseases enter through the mouth. In addition to the safety signs mentioned by the students just now, we should develop good hygiene habits in our daily lives. You need to wash your hands before eating and after going to the toilet, so how do you wash your hands to keep them clean? Ask classmate A to give us a demonstration and let us all reach out and give it a try.

①First put your hands in the water and soak them.

② Use hand sanitizer to wipe the palms and backs of your hands all over.

③ Rub your wrists, rub the back of your hands, and then rub your palms.

④Wash the bubbles on your hands with clean water.

⑤Finally, dry it with a clean towel.

(5) Summary of the class teacher

Just now, the students all communicated their personal experiences and ideas with their classmates in a timely manner. Through this class meeting, we all understand that eating unhygienic food will affect our health. The students also expressed their determination not to buy random snacks in the future.

3. 2021 Food Safety Education Theme Class Meeting Lesson Plan 1. Purpose of the Class Meeting

Strengthen food safety education, increase students’ food safety knowledge, and improve students’ food safety self-protection abilities. Cultivate students' good habits of paying attention to hygiene and not buying snacks from an early age.

2. Preparation for the class meeting

1. One week before the class meeting, let students conduct an actual investigation of 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".

3. Buy some food from small stalls and large supermarkets.

4. Prepare a basin of water, hand sanitizer, towels and other items.

3. Class meeting procedures

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". All students have already learned about "food safety and hygiene" through their own actual investigations or information review. I hope everyone will bring what they see, hear, think about, and learn into today’s class to achieve the purpose of communicating with each other and improving safety and self-protection.

3. The host asked the students to report the results of the actual investigation of the stalls around the school.

The situations that students talked about mainly include the following aspects: ①The table where the kebabs and rice cakes are grilled is dark and dirty, and the food is covered with flies and dust. ②The machine for making marshmallows is full of dirt, and dirt will fall into it from time to time. The seller himself is also very dirty and does not care about hygiene at all. ③The bagged food does not have a clear origin or trademark, and some have expired.

4. Moderator’s summary: Everyone’s eyes are so bright! The observation was very careful, the investigation was very comprehensive, and there were quite a few problems discovered. Can our classmates avoid getting sick after eating such food? Let’s watch the sketch "He Who Loves Snacks".

5. Sketch performance "He Who Loves Snacks"

Main content: During class, a boy suddenly had a stomachache and was sent to the infirmary. The school doctor diagnosed me with acute gastroenteritis. After learning, he ate fried chicken legs from a stall when he went to school in the morning.

Whole class discussion: ① What disease does this boy have? ② Why does he get sick?

6. The host summarizes: School regulations prohibit buying snacks from stalls. , but some students bought it secretly and did not listen to the teacher's advice. The boy just now got sick because he ate unhygienic food from the stall. So what kind of food is safe? Ask students to compare the food they bought from big supermarkets with the food from the stall in my hand to see what labels safe food must have.

Students compare and discuss: safe food must have production date, manufacturer’s specific address and phone number, shelf life, specific ingredients and weight of the food, etc.

7. Moderator: We all know that diseases enter through the mouth. In addition to the safety signs mentioned by the students just now,

We should develop good hygiene in our daily lives. Habit. We have to wash our hands before eating and after going to the toilet, so how do we wash our hands so that they are clean? Ask classmate A to demonstrate for us, and let’s all stretch out our hands and give it a try.

①First put your hands in the water and soak them.

② Use hand sanitizer to wipe the palms and backs of your hands all over.

③ Rub your wrists, rub the back of your hands, and then rub your palms.

④Wash the bubbles on your hands with clean water.

⑤Finally, dry it with a clean towel.

8. Summary of the class teacher

Just now, the students all communicated their personal experiences and ideas with their classmates in a timely manner. Through this class meeting, we all understand that eating unhygienic food will affect our health. The students also expressed their determination not to buy random snacks in the future.

Through discussion, we learned how to buy safe food and practiced how to wash our hands. I hope that every student will develop good hygiene habits to make our bodies healthier and our brains smarter.