UNIT SPECIFIC OBJECTIVES CONTENT TEACHING AND LEARNING ACTIVITIES EVALUATION UNIT 2 (CONTD) FISH PROCESSING AND PRESERVATION AND PACKAGING The student will be able to 1.2.10 trace the effects of consuming poor quality fish food products on human health Frozen Fish - Hygiene of freezing environment - Appearance - Absence of foul odour Canned Fish - Undented can - Non-Rusted can - Non-Bloated can - Expiry date - International Standards Organisation (ISO) certification Dried and Salted Fish - Appearance - Absence of bad Odour Scent of chemicals - Absence of living organisms - Absence of dead or living parasites - Absence of foreign matter - Absence of moulds - Absence of insects - Absence of faecal matter Effects of consuming poor fish food products on human health Teacher to invite a resource person to talk to students on fish food quality and safety standards. Students to use the Futures Wheel to trace the effects of consuming poor quality animal food products on human health Project Students to conduct a survey offish food products in the locality by visiting fish processing sites to interview and observe activities carried out in these sites. They should compare the observed activities to the fish food quality standards listed in content. Students to design a programme to ensure maintenance offish food quality standards in the community.
