Food safety theme class meeting 1
Activity purpose:
1, learn about food hygiene and food safety.
2. Pay attention to some food safety at school.
Activity flow:
Counselors talk about health and safety knowledge;
First, washing hands correctly is the first step of food safety.
Seven steps to wash your hands.
Everyone should wash their hands before and after meals.
Second, roadside snacks are refused.
Do not buy roadside food and snacks, and stay away from diseases.
Third, don't buy food with incomplete packaging and unclear labels.
Fourth, don't eat eggs and milk every other meal.
Five, buy back home food, should be classified storage; Separate raw and cooked food.
Sixth, educate students to develop good dietary hygiene habits.
1. Don't buy "three no foods" when you can buy enough food. Food without trademarks cannot be bought; Food without a production date cannot be bought; You can't buy food without a manufacturer.
2, the weather is hot, microorganisms multiply rapidly, and food is easy to rot and deteriorate. If you don't pay attention, food poisoning is easy to happen. Residents should pay special attention to whether the dishes they bring have deteriorated, and observe and distinguish them from the color and smell.
7. What else do you know about food hygiene and safety?
What have you learned about food hygiene and safety through this class meeting?
Class meeting on the theme of "food safety" 2
First, the class meeting purpose:
1, learn about food hygiene and food safety.
2. Understand the importance of food safety at school.
Second, the class meeting form:
Divide into competition groups in the form of quiz games.
Third, the preparation before the class meeting:
1. Let the students consult the information about food hygiene and communicate in groups to prepare for the competition.
2. Choose a good host and team members and make a good stage arrangement.
3. There are eight characters written on the blackboard: "Food safety knowledge contest".
Fourth, the activity process:
(a) the monitor announced the start of the "food safety class meeting", read out the rules of the game, and invited the host to play.
Compere: It is children's nature to like to eat snacks, but when they are eating happily, they often forget to see if the food has expired or gone bad, so there is a great safety hazard. Please remember to eat safe and secure food when enjoying snacks.
1, to prevent food poisoning, we should first pay attention to personal hygiene, and take a bath, wash clothes, cut nails, have a haircut and change sheets and quilts at regular intervals (once a month).
2. Keep the classroom, dormitory and 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, don't eat unclean fruit, don't eat bad food, don't eat food without high temperature treatment, don't drink raw water, don't eat snacks.
4. Attention should be paid to identifying the quality of food from the food label, and choosing safe food is the first step to control diseases from the mouth.
Moderator: Let's go to the first link.
(2) Knowledge contest on food safety. (Required questions)
Let's play each round in groups. The first and second groups are apple groups, and the third and fourth groups are litchi groups. Let's start the first round. This round is a required question. There are four options for each question, and only one is correct. Each group answers one question, and if it is correct, one point will be added, and if it is wrong, no points will be deducted.
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.
Compere: Well, the first round of competition is over. It seems that the situation is quite fierce! Now let's look at the score together. ……
(2) grab the answer.
Moderator: Next, the second round of competition will be held. Come on, class! This round of competition is for all of us to answer together. Students only need to answer yes or no, yes or no, and I can answer the questions after I ask them.
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)
(3) Debate topic
Discuss in groups and send a representative to express his views and conclusions. The team that said this scored 3 points, and the second place scored 2 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: OK, the game is over. Now let's look at the scores of each group.
(4) Nursery rhymes about food hygiene and safety (everyone applauds and reads them out).
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.
(5) The class teacher's summary
"Food Safety" Theme Class Meeting 3
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.
Students compare and discuss: safe food should have the date of production, the specific address and telephone number of the manufacturer, the shelf life, the specific composition and weight of the food, etc.
7. Moderator: We all know that illness comes from the mouth, except for the safety signs mentioned by the students just now.
We should develop good hygiene habits in our daily life. Wash your hands before and after meals, so how do you wash your hands? Let classmate A show us. Let's reach out and have a try.
First, soak your hands in water.
② Wipe the palm and the back of hand with hand sanitizer.
(3) Wrist rubbing, back rubbing and heart rubbing.
④ Wash the bubbles on your hands with clean water.
⑤ Finally, dry the assembly with a clean towel.
8, the class teacher summary
Just now, all the students exchanged their personal experiences and ideas with their classmates in time. Through this class meeting, we all know that eating unhealthy food will affect our health. The students also expressed their determination not to buy snacks indiscriminately in the future.
Through discussion, we know how to buy safe food and practice how to wash our hands. I hope every student can form a good habit of speaking hygiene, which will make our bodies healthier and our brains smarter.
"Food Safety" Theme Class Meeting 4
I. Purpose of the event
1, know and remember the common sense of food safety, and develop good hygiene habits. Establish food safety awareness, care about current events, cherish life and care for health.
2. Pay attention to some food safety at school.
Second, the content of the activity
In the form of question-and-answer games supplemented by discussion, they are divided into two groups: men and women.
Third, the activity preparation:
1, let students consult the information about food hygiene, and prepare for group communication and competition.
2, choose the host and team members, completes the stage layout.
3, multimedia projection "food safety knowledge contest" eight-character calligraphy.
4. Collect the video content of news reports on vicious incidents of fake and shoddy food such as Sanlu milk powder.
Buy some food from small stalls and big supermarkets respectively.
6. Prepare a washbasin of water, hand sanitizer, towels and other items.
Fourth, the activity process:
(1) The host announced the beginning of the class meeting with the theme of "Food Safety and Hygiene". Please ask the class teacher to speak.
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.
(2) News import.
News reports of vicious incidents related to fake and shoddy food such as Sanlu milk powder.
Moderator: It is children's nature to like snacks, but when they eat happily, they often forget to check whether the food is qualified, expired or deteriorated, which has great security risks. Please watch a video about the vicious incidents of fake and shoddy food such as Fuyang milk powder.
Moderator: The shocking figures can't help but discourage people from milk powder. In fact, it's not just milk powder that has a shady scene? In fact, the danger is around us! (Take out some prepared food) Next, please judge what kind of food is qualified and where those unqualified foods will appear.
The students talked about the following situations: some foods have no certificate, no production date, expired, no ingredient description and so on. These foods often appear in street food stores, roadside stalls, mobile stalls and so on.
Moderator: Let's move on to the next link.
(3) Knowledge contest on food safety.
(1, required)
Let's play each round in groups, men and women as a group. Let's start the first round. This round is a required question. There are four options for each question, and only one is correct. Each group answers one question, and if it is correct, one point will be added, and if it is wrong, no points will be deducted.
(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.
Compere: Well, the first round of competition is over. It seems that the situation is quite fierce! Now let's look at the score. ...
(2, grab the answer)
Moderator: Next, the second round of competition will be held. Come on, class! This round of competition is for all of us to answer together. Students only need to answer yes or no, yes or no, and I can answer the questions after I ask them.
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)
Can we eat fast food every day? (can't)
⑤ Can you drink milk on an empty stomach? (can't)
(3, debate questions)
Discuss in groups and send a representative to express his views and conclusions. The team that said this scored 3 points, and the second place scored 2 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: OK, the game is over. Now let's look at the scores of each group.
(4) General mobilization-hand washing demonstration.
Moderator: We all know that illness comes from the mouth. In addition to the safety signs mentioned by students just now, we should develop good hygiene habits in our daily life. Wash your hands before and after meals, so how do you wash your hands? Let classmate A show us. Let's reach out and have a try.
First, soak your hands in water.
② Wipe the palm and the back of hand with hand sanitizer.
(3) Wrist rubbing, back rubbing and heart rubbing.
④ Wash the bubbles on your hands with clean water.
⑤ Finally, dry the assembly with a clean towel.
(5) The class teacher's summary
Just now, all the students exchanged their personal experiences and ideas with their classmates in time. Through this class meeting, we all know that eating unhealthy food will affect our health. The students also expressed their determination not to buy snacks indiscriminately in the future.
Through discussion, we know how to buy safe food and practice how to wash our hands. I hope every student will form a good habit of speaking hygiene.
"Food Safety" Theme Class Meeting 5
moving target
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.
Activities to be prepared
1, all kinds of food packaging bags, bottles and cans.
2. Some moldy and spoiled food.
3. Teaching wall chart.
Activity process
1, activity import, dialogue activity.
Teacher: Children, have you ever paid attention to the safety information on food packaging? Do you know that the food bought in a regular supermarket will have the date of production and safety signs on the outer packaging?
2. Activity: 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. Don't 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 package. 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.
The teacher asked: What's on the bread? Can I eat? How can I know if 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, and if it has any strange taste, such as sour taste or bad smell, we can also smell it with our nose. 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. Activities: Field observation to identify which foods are safe and which foods have potential safety hazards.
Teacher: I have some food packages and all kinds of food here. Ask children to be food inspectors to check which foods are safe and which are unsafe.
(2) Please invite 3~5 children at a time for collective inspection and discussion.
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.