Example 1
Organising Learning in Technology Education
Example 1
Theme: Hygienic Practices
Learning Elements:
Management of
family resources &
budgeting
Food technology
Good housekeeping
of work area
Working attitude
Protective clothing
Choice, use and care
of tools, equipment
and chemicals
Safety &
Health
Home
Management &
Technology
Food
Preparation &
Processing
Skills in food
preparation &
processing
Energy saving
devices
Hygiene & safety
Principles of food
preparation &
processing
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Example 1
Theme: Hygienic Practices
Focus: Using Chemical Disinfectants
Key Concepts:
Types of disinfectants
There are many types and brands of disinfectants, varying in their
ability in killing microorganisms (bacteria).
Examples of household disinfectants: bleach (chlorine-releasers),
“Salvon” (Chlorhexidine), alcohol base, etc.
Function / Use


Cut down the number of bacteria, including those harmful bacteria
Less effective on dirty surface – i.e. clean with detergent and then
disinfect with disinfectant
Hazards

Household disinfectants are relatively safe, but
 Hazards often relate to incorrect concentration

Residues left on surfaces, especially dangerous on food
preparation & storage areas
Precautions


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Do not mix disinfectant with other cleaning agents
Wearing gloves to protect skin
Storage: stored away from food area and in a safe place
In school: cannot be taken or use by students without permission
Remedial measures for accidents

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If spilt on skin or clothes: Remove clothing, wash affected area
with a large amount of water
If get into the eyes: Rinse with lots of water for at least 10 min
with eyelids holding apart
If swallowed: Drink plenty of water and seek medical care. Do not
induce vomiting
2
Example 1
Theme: Hygienic Practices
Focus: Hygiene in Food Handling
Key Concepts:
Keeping yourself clean
Keep yourself clean and tidy when working with food
Put on clean protective clothing before starting food preparation
activities
Keep your hair tied back or covered

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Wash your hands properly and regularly when working with food:
Washing hands
1. use comfortably hot water and liquid soap,
2. clean nails with nail brush and rub between fingers,
3. rinse thoroughly with water, and
4. dry with disposable paper towel or hand dryer
Keeping the food area clean
Why
 Protect food from contamination
 Prevent illness (food poisoning) and injuries (slip on wet floor)
When
 Clean as you go and keep the area clean as you work
How
Examples: Work surface
1. Pre-clean – remove food scrapes on the work surface
2. Clean – using hot water and detergents to clean
3. Rinse – using water to remove traces of detergent
4.
5.
6.
Disinfect – with diluted bleach water
Final rinse – with water
Dry – leave to dry
Contamination hazards
Able to move around
Humans
Pets
Pests
Carrying lots of bacteria
Rubbish & rubbish bins
Floor mops
Cleaning cloths
3
Example 1
Theme: Hygienic Practices
Focus: Energy Saving Devices for Health & Safety
Key Concepts:
Saving Energy in Home Management



Time saving
Energy saving
Money saving
Examples of technological gadgets and devices:





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UV disinfector (UV lamp)
Dish disinfector
Vacuum cleaner / Robotic vacuum cleaner
Ozone generator as air cleaner
Carpet cleaner
Mosquito killing lamp / Mosquito killing device (Pest control
products)
Water purifier
Learning Resources:
Learning resources to look for to support students learning, e.g.


Labels on the cleansing agents and disinfectants
Information from various government departments such as Food and
Environmental Hygiene Department (http://www.infogov.hk/fehd)
Department of Health (http://www.infogov.hk/dh)

“Teaching Home Economics in Secondary Schools - Safety Booklets”
by Hong Kong Education Department
Product promotion leaflets
Inviting science teachers to explain briefly the cleansing action of
different agents and devices from the science perspective
etc.
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