Food Processing 11

LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRICULTURE/FISHERY-FOOD (FISH PROCESSING)

GRADE 7 ( EXPLORATORY)
DATE: _________________
I. OBJECTIVE
A. CONTENT STANDARD
The learner demonstrates understanding of basic principles and rules to be observed to ensure food safety and sanitation
when he/she packages fish products.
B. PERFORMANCE STANDARD
The learner observes basic principles and rules to be observed to ensure food safety and sanitation when he/she packages
fish products.
C. LEARNING COMPETENCIES
TLE_AFFP7/8OS-0g-1
LO 1. Observe personal hygiene and good grooming
1.1. Explain the importance of good grooming in a workplace
1.2. Follow the procedures in cleaning, checking and sanitizing personal protective equipment
II. CONTENT
1. GMP requirements on personal hygiene
2. Personal protective equipment
3. Workplace health and safety requirements
4. Good grooming
5. Sanitizing PPE
III. LEARNING RESOURCES
A. REFERENCES
1. K to 12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade 7/8 page 130-140
2. K to 12 TLE , Agriculture/fishery- Food (Fish) Processing (Exploratory) Teachers Guide page 19
3. K TO 12 Basic Education Curriculum TLE Agri - Fishery-Arts-Food ( Fish) Processing Grade 7/8 page 4
IV. PROCEDURE
A. PREPARATORY ACTIVITY
Routine Activity
A. Greeting
B. Classroom management
C. Checking of attendance
D. Review
Packaging fish products
Designing packaging materials
Labels and symbols used in packaging
B. MOTIVATION
Describing Picture
C. PRESENTATION
Discussing and presenting personal hygiene and good grooming, importance of good grooming in a workplace and
procedures in cleaning, checking and sanitizing personal protective equipment
D. DEVELOPING MASTERY
I. Multiple Choice
Directions: Read each statement carefully and choose the letter of the best answer.
1. What illness is acquired by eating contaminated food?
A. air borne illness B. food borne illness C. Skin disease D. Lung illness
2. Which of the following refers to the science of good health that signifies cleanliness and freedom from the risk of
infectious diseases?
A. hazards B. sanitation C. hygiene D. cleanliness
3. When do personnel wash their hands wherein personal cleanliness may affect food safety?
A. at the start of food handling activities B. immediately after using the toilet
C. after handling raw food or any contaminated material D. All of the above
4. Which of the following is the concern of personnel hygiene?
A. freedom from any diseases B. wearing of clean washable garments
C. observing sanitary habits and clean hands D. all of these
5. Which of the following is not a GMP requirement on personnel hygiene?
A. hazard analysis B. health status C. illness and injuries D. Personal cleanliness
II. Directions:
Write TRUE if the statement is correct and FALSE if the statement is wrong.
__________ 1. Food handlers should maintain a high degree of personal cleanliness.
__________ 2. People suffering from or a carrier of a disease should not be allowed to enter any food handling area.
__________ 3. Washing of hands should be done after preparation of food.
__________ 4. Workers should be well-groomed, that is to say, make up is a must for girls.
__________ 5. Smoking or spitting anywhere is allowed during food preparation.
__________ 6. A mask should be worn to cover the mouth during food preparation.
__________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn.
__________ 8. Medical examination of a food handler should be carried out if clinically or etymologically indicated.
__________ 9. Hands should be washed only after using the toilet.
__________ 10. It is advisable to work or prepare foods even with infected wounds or cuts
E. GENERALIZATION
1. What is the importance of personal hygiene and good grooming?
2. what is the procedures in cleaning, checking and sanitizing personal protective equipment?
F. EVALUATION
Hand Washing Techniques as a Means of Practicing

Equipment, Tools and Materials:
 water
 soap
 faucet
 drier
 brush
 towels
 tissue paper
 sanitizer
 alcohol (70% ethanol)
Procedure:
Follow the steps below.
Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities
Performance Criteria Checklist for

Hand washing techniques as a means of practicing hygiene and good grooming)
Did the student… YES NO N/A
1. Prepare the facilities as well as the materials and check before using (washing)
2. demonstrate the proper washing techniques?
Student’s Name__________________________ Date ________________
Comments/Suggestions:
V. HOMEWORK/AGREEMENT
1. What is the sanitary practices in food safety?
2. What is the importance of cleanliness and sanitation in a workplace?
3. What is the requirements for practices in manufacturing good food ?
REFERENCE: Kto12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade
7/8page page 141-149
VI. REMARKS
VII. REFLECTION
A. . No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who caught up with the lesson.
D. No. of learners who continue to require remediation.
Prepared by:
PRINCESS G. LUMADAY
PSB Teacher
Checked by:
ANICETO V. VEA
Assistant Secondary School Principal II

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LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY-FOOD (FISH PROCESSING)

Hand Washing Techniques as a Means of Practicing

Performance Criteria Checklist for

A. . No. of learners who earned 80% in the evaluation

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