食品衛生の指導における微生物実験の学習効果

概要

論文の詳細を見る
Most food poisoning in Japan is caused by microorganisms, and hygiene education about microorganisms is therefore important. A microorganism experiment was introduced into the cooking practice course at a senior high school, and the effects on food hygiene education were assessed. Most students started to use soap when they washed their hands after the investigation about washing hands after handling fresh meat most students washed the cutting board and kitchen knife with boiling water. There was a slight improvement on how the students washed and sterilized the cutting board while an improvement in how the students washed their hands at home was confirmed. These results indicate that a visible microorganism experiment that was introduced into the cooking practice course heightened the learning effect of hygiene education.
社団法人日本家政学会の論文
2004-01-15