Teacher Sharon Joy Monforte BEED3 Subject MAPEH(Health)

School Palannguia Elementary School

Time & Date November ,2023 Quarter 1
8:030-9:00
I. OBJECTIVES
A. Content standards  The learners should understands the
importance of the following food safety
principles in preventing common food-
borne diseases
B. Performance Standards  The learners should practices daily
appropriate food safety habits to prevent
food-borne diseases
C. Learning Competencies  The learners should describes ways to keep
food clean and safe (H4N-Ifg-26)
Specific Objective Students will understand the importance of food
safety and cleanliness and be able to practice safe
food handling at home.
II. CONTENT Food Safety Principles
III. SUBJECT MATTER
a. Attitude Work cooperatively with group.
b. Values Show cleanliness while performing the task.
c. Integration ESP and EPP
IV. LEARNING RESOURCES
A. References Health-CG
Scribd.com
B. Other Learning Resources  Ppt
 Visual Aids
 Tv Or Projector
 Pictures
V. PROCEDURES
Teachers activities Students activities
A. Preliminary Activities
Prayer: Stand up and let us pray
Jecyl, please lead the prayer! Yes ma'am!

Greetings: Good morning, class it was nice seeing you all today! Good morning ma’am!
Okay class before you set down, please arrange your chairs
properly and pick some pieces of paper and plastic under.
Thank you! Okay ma’am!

Routines:
Checking the attendance:
Is everybody present? No, ma’am!
Who was absent? Joylyn and Stephen ma’am.
Okay!
B. REVIEW
Now, who can recall our previous lesson? Food labeling ma’am.
Is that all about what? Yes, Ana
What is food labeling? Any tag, brand, mark, pictorial or other descriptive
matter, written, printed, marked, embossed or
 impressed on, or attached to, a container of food or
food product.
Example? Like serving size, total calories and fats.
Very Good. Let’s give Ana the ang galling clap. Thank Ana, you
may now take your seat.

C. Motivation
Before we start our new topic, please stand up. (students stand up and follow the steps)
We will be flexing our body and follow the steps on the video
presentation.
https://youtu.be/5dR22hbln6w?si=8Lk7WtvCzvQ2MdmS
D. Presentation
What have you noticed about the video? Foods, ma’am
What else? Exercise, ma’am
Very well said, let’s give yourself a five claps.
That video is related to our topic for the day. Now, we are going
to discuss the ways how to keep clean and safe foods. Let’s find Yes, ma’am!
out!
Food Safety- is the practice of handling, preparing, and storing Food Safety- is the practice of handling, preparing,
food in a way that prevents contamination, spoilage, and the and storing food in a way that prevents
growth of harmful microorganisms that can cause foodborne contamination, spoilage, and the growth of harmful
illnesses. microorganisms that can cause foodborne illnesses.
Food Cleanliness- is essential to prevent the spread of bacteria, Food Cleanliness- is essential to prevent the spread
viruses, and contaminants that can lead to foodborne illnesses. of bacteria, viruses, and contaminants that can lead
to foodborne illnesses.
Before we proceed to our discussion, we are going to answer Yes, ma’am!
this word search. Is it clear?

Direction: Find a words related to food safety.

E. Discussion
How do we keep our food clean and safe? (Thinking deeply)
Are you ready to listen?
Okay! Let’s Start. Yes ma’am

There are principles that we need to follow in order to keep our

food clean and safe.
 Food Safety Principles
Key principles for safe food preparation:

1. Keep clean. 1. Keep clean.

2. Wash your hands before preparing and eating food. 2. Wash your hands before preparing and
3. Separate raw from cooked foods. eating food.
4. Cook foods thoroughly particularly the meats(chicken, 3. Separate raw from cooked foods.
beef and Pork) 4. Cook foods thoroughly particularly the
5. Keep foods at safe temperature. meats (chicken, beef and pork).
6. Use clean and safe water in washing foods and 5. Keep foods at safe temperature.
cooking/eating utensils. 6. Use clean and safe water in washing foods
7. Protect food from flies and other pests that can and cooking/eating utensils.
transmit diseases. 7. Protect food from flies and other pests that
can transmit diseases.
Importance of food Safety
 Food safety is crucial to protect consumers from health
risks related to common allergens and foodborne
illnesses.

Improper handling foods can cause food poisoning, when germs

that cause food poisoning get into our systems, they can
release toxins.

For your activity#1 I will group you into two groups.

I have here a picture puzzle, now I want you to Form it into a
picture then select one of your group mates to explain the Yes, ma’am!
picture you form in the front if it is a good or bad practices. Is it
clear?
 F. Generalization
What is the importance of food safety principles?
Food safety is crucial to protect consumers from
health risks related to common allergens and
foodborne illnesses.
What can cause a food poisoning?
Improper handling of foods
What are the 4 key principles that we need to follow to keep
The four key principles are:
clean and safe foods?
•Clean
•Separate
•Cook
G. Application
•Chill
I have prepared two boxes here, the first box is labeled DO's
and the second box is labeled with DON'T's. Afterwards, I will
give you the pictures and you are going to classify it by putting
it in the box they belongs. DO's box should contain practices
which apply food safety principles while DON'T's box doesn't.
Understand?
Yes ma’am
VI. EVALUATION
Assessment:
Read carefully the sentences below. Choose your answers from
the box. 1. The indicated that the milk should
have been used two weeks ago.
Shelf life Refrigerator wash 20 seconds 2. Keep raw meat from cooked
Separate foul expiration date meat.
Bulging discolored 2 hours 3. The can was round and , so she
threw it away.
1. The indicated that the milk should have been 4. Leftovers should be stored in the .
used two weeks ago.
5. Your hands before and after
2. Keep raw meat from cooked meat.
touching foods.
3. The can was round and , so she threw it
away. 6. Fresh-baked bread does not have a very
4. Leftovers should be stored in the . long .
5. Your hands before and after touching foods. 7. Wash your hands for to remove
6. Fresh-baked bread does not have a very long . all germs.
7. Wash your hands for to remove all germs. 8. The lettuce was , so the chief did
8. The lettuce was , so the chief did not use it to not use it to make salad.
make salad. 9. The leftover rice had a smell, so he
9. The leftover rice had a smell, so he put it in the put it in the garbage.
garbage. 10. Food should be stored in the refrigerator
10. Food should be stored in the refrigerator within or within or else it will begin to spot.
else it will begin to spot.

Correct answers: Correct answers:

1. Expiration date 6. Shelf life 1. Expiration date 6. Shelf life
2. Separate 7. 20 seconds 2. Separate 7. 20 seconds
3. Bulging 8. discolored 3. Bulging 8. discolored
4. Refrigerator 9. foul 4. Refrigerator 9. foul
5. Wash 10. 2 hours 5. Wash 10. 2 hours
VII. ASSIGNMENT

Create a food safety and cleanliness poster or brochure to

share with your classmates.

Scoring Rubric Scoring Rubric

CRITERIA SCORES CRITERIA SCORES
Content 5 Content 5
Visual Appeal 5 Visual Appeal 5
Creativity and 10 Creativity and 10
Engagement Engagement
Clarity and Organization 10 Clarity and 10
Spelling and Grammar 20 Organization
Overall Presentation 50 Spelling and 20
TOTAL SCORES 100 Grammar
Overall Presentation 50
TOTAL SCORES 100

H. REMARKS

I. REFLECTIONS

Submitted by: Ms. Sharon Joy B. Monforte BEED-3 Student

Submitted to: Mr. Ariel Calanao Professor