Detailed Lesson Plan

In
Technology and Livelihood Education
(FOOD (FISH) PROCESSING)

I – OBJECTIVES
Code (TLE_AFFP7/8 OS-0g-2)
At the end of the lesson, the students will be able to:
1. Observe personal hygiene and good grooming
2. Implement food safety practices

II - SUBJECT MATTER
Topic: Apply food safety and sanitation
Reference: K to 12 – Technology and Livelihood Education
FOOD (FISH) PROCESSING Pages 33-39
Instructional material: Visual Aid
III - PROCEDURE:

Teachers activity Students activity

A. PRELIMINARY ACTIVITY
 Opening prayer
 Greetings
 Checking of attendance
 Review
Class let’s have a review of our past
lesson.
What are the topics we have discuss last
meeting? (Students will answer)
Ma’am it’s about different packaging
materials for fish products
Very good!
So, what are those types of packaging? (students will answer)
 Lamination
 Plastic Box Packaging Containers
 Vacuum packaging
 Vacuum skin packaging
Very good!
Then what are the materials used in
packaging? (Student will answer)
 Hard plastic
 Films
Very good!
B. MOTIVATION
Before we start our new lesson for today, we ANSWERS:
will have a short activity.
Directions: Read each statement carefully
and choose the letter of the best answer.
1. What illness is acquired by eating 1. B
contaminated food?
A. air borne illness C. Skin disease
B. food borne illness D. Lung illness
2. Which of the following refers to the 2. A
science of good health that signifies
cleanliness and freedom from the risk of
infectious diseases?
A. hazards C. hygiene
B. sanitation D. cleanliness
3. When do personnel wash their hands 3. D
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? 4. D
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 5. A
requirement on personnel hygiene?
A. hazard analysis C. illness and injuries
B. health status D. Personal cleanliness

C. LESSON PROPER

a. Discussion

Class the activity I have given you has

something to do with our new lesson for
today, which is about the Apply of food safety
and sanitation. So, you must listen carefully
okay?
Yes, Ma’am!
Under the food safety and sanitation, we
must observe the personal hygiene and good
grooming, alright?
Yes Ma’am!
There are GMP Requirements on Personal
Hygiene, the first one is Health status
(Teacher will call a student to read)
Okay, please read the first GMP
requirements? (Student will read)
1. Health Status. People known, or suspected, to
be suffering from, or to be a carrier of
a disease should not be allowed to enter any
food handling area. It is a likely that they could
contaminate food. Any person so affected should
 immediately report illness or symptoms of illness
Thank you, you may take your set. to the management.
(Teacher will have a short discussion about
the paragraph.)
Okay, the next one who will read?

(Student will read)

2. Illnesses and Injuries.
a. Diseases of the respiratory tract, such as
common cold, sore throat, pneumonia,
scarlet fever, tuberculosis, and trench
mouth.
b. Intestinal disorders, such as dysentery,
typhoid fever and infectious hepatitis.
c. Skin disorders, such as sores,
abrasions, and lesions, infected ears,
boil, scabies and severe rashes.

Thank you, you may take your set.

(Teacher will have a short discussion about
the paragraph.)
Okay, the third one who will read? (Student will read)
3. Personal Cleanliness.
Food handlers should maintain a high
degree of personal cleanliness. They should wear
suitable protective clothing, head covering,
gloves, facial masks, and footwear. Suitable
waterproof dressing should cover cuts and
wounds, wherein personnel are permitted to
continue working.
Thank you, you may take your set.
(Teacher will have a short discussion about
the paragraph.)
Did you understand class?
Yes, Ma’am!
Processors outfit as part of personal hygiene

 Apron
 Hairnet
 Gloves
 Hand towels

There are rules in washing our hands, please

read. (Teacher will call a student to read)
(Student will read)
Personnel should always wash their hands:
a. At the start of food handling activities.
b. Immediately after using the toilet
 c. After handling raw food or any
contaminated material, where this could
result in the contamination of other food
items. They should avoid handling ready to-
eat food when unsure of cleanliness in the
process of preparing it.
Thank you, you may take your set.
(Teacher will have a short discussion about
the paragraph.)
Did you understand class?
Yes, Ma’am!

Personal Behavior or Habits

People engaged in food handling activities
should refrain from behavior that could
result in food contamination, such as the
following:
 Smoking
 Spitting
 Chewing or eating
 Sneezing or coughing over
unprotected food
Understand class?
Yes, Ma’am!
Very good!
Visitors
Visitors in food manufacturing, processing or
handling areas should, where appropriate,
wear protective clothing and adhere to the
other personal hygiene provisions.
Understand class?
Yes Ma’am!
Very good!
Okay, there are also rules and requirements
in the Entrance and Exits on a workplace.
Kindly read the rules and requirements
please? (Students will read)
1. All entrances and exits must be
provided with screened doors
swinging outward.
2. Signs of entrance and exit must be posted
in corresponding areas.
3. Some organizations require thorough
washing of hand and foot bath before
entry into a work area.
4. Wear appropriate work outfit before
entry. Deposit them at designated areas
upon exit from the place.

Thank you, you may take your set.

(Teacher will have a short discussion about
the paragraph.)
Did you understand class?
 Yes, Ma’am!

Very good!

b. Analysis

Class I have already discuss to you the

requirements for personal hygiene and good
grooming, but we must understand that it is
important to follow all the requirements and
roles in personal hygiene and good grooming.
Is that clear class?
Yes, Ma’am!
Very good!
Again, why is it important to follow all the
requirements and roles in personal hygiene
and good grooming?
(Students answer may vary)
Very good!
So, class how thus learning about personal
hygiene and good grooming help your daily
life?
(Students answer may vary)
Very good!

c. Abstraction

Now class if you really understand our lesson

today, what are the three GMP requirements
for personal hygiene?
(Student will answer)
 Health status
 Illnesses and injuries
 Personal cleanliness
Very good!
What are the outfit that the processors need
to wear before working? (Student will answer)
 Hairnet
 Gloves
 Apron
 Hand towels
Very good!
When do personnel should always wash their
hands? (Student will answer)
a. At the start of food handling
activities.
b. Immediately after using the toilet
c. After handling raw food or any
contaminated material, where this
could result in the contamination of
other food items. They should avoid
handling ready to- eat food when
 unsure of cleanliness in the process
of preparing it.
Very good!
What are the personal behavior or hobbits
that the personnel should avoid?

(Students will answer)

 Smoking
 Spitting
 Chewing or eating
Precisely!  Sneezing or coughing over unprotected
What are the requirements and rules that we food
must follow in the entrance and exit of a
workplace?

(Student will answer)

1. All entrances and exits must be provided with
screened doors swinging outward.
2. Signs of entrance and exit must be posted in
corresponding areas.
3. Some organizations require thorough washing
of hand and foot bath before entry into
a work area.
4. Wear appropriate work outfit before entry.
Deposit them at designated areas upon
Excellent class! exit from the place.

d. Application

Everyone will demonstrate the proper hand

washing technique.

Equipment, Tools and Materials:

 Water
 Soap
 Faucet
 Drier
 Brush
 Towels
 Tissue paper
 Sanitizer
 Alcohol (70% solution)
Procedure:
Follow the steps below
Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the
facilities.
(All student will demonstrate)
D. ASSISSMENT
Directions:
Write TRUE if the statement is correct and ANSWER:
FALSE if the statement is wrong.
__________ 1. Food handlers should 1. True
maintain a high degree of personal
cleanliness.
__________ 2. People suffering from or a 2. True
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. 3. False
__________ 4. Workers should be well- 4. False
groomed, that is to say, make up is a must for
girls.
__________ 5. Smoking or spitting anywhere 5. False
is allowed during food preparation.
__________ 6. A mask should be worn to 6. True
cover the mouth during food preparation.
__________ 7. An apron or a laboratory 7. True
gown that is fitted, cleaned, and pressed
must be worn.
__________ 8. Medical examination of a 8. True
food handler should be carried out if clinically
or epidemiologically indicated.
__________ 9. Hands should be washed only
after using the toilet. 9. False
__________ 10. It is advisable to work or 10. False
prepare foods even with infected wounds or
cuts

IV-ASSIGNMENT
Study the implementation of food safety and practices.

Prepared by:

GELLIE A. CALDA
Applicant