School VENTINILLA HIGH SCHOOL
Teacher LUDIVINA E. GALINGAN
Date and Time
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Manual pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting new lesson
(REVIEW)
B. Establishing a purpose of the
lesson
(MOTIVATION)
C. Presenting examples/instances
of the new lesson
(PRE-ACTIVITY)
D. Discussing new concepts and
practicing new skills 1
E. Discussing new concepts and
practicing new skills 2
F. Developing mastery
(POST-ACTIVITY)
G. Finding practical applications of
concepts and skills in daily living
(APPLICATION)
Grade Level 8
Learning Area T.L.E.
JULY 30, 2019 (11:00 – 12:00) Quarter First
The learner demonstrates understanding of basic principles and rules to be observed to ensure food
safety and sanitation when he/she packages fish products.
The learner observes basic principles and rules to be observed to ensure food safety and sanitation
when he/she packages fish products.
TLE_AFFP7/8 OS-0g-2
Discuss the sanitary practices in food safety
IMPLEMENT FOOD SAFETY PRACTICES
K to 12 Basic Education Curriculum Technology and Livelihood Education (Learning Module)
Pages 147 - 151
Video Clip, pictures, manila paper, marker, internet (YouTube)
Review about the lesson last meeting which is personal hygiene and good grooming
through connecting the pictures with their appropriate partner.
Sing the Hand washing Steps
Group Activity:
Identify the given pictures. Put the picture in their appropriate column. The first
column is Food Safe and the second column is Food not Safe
Each Group will explain about their output why the picture is in Column A and why
other is in Column B.
Group Activity:
There are three ways of food get affected or contaminated
Identify the following pictures whether Physical Contamination, Chemical
Contamination, or Micro-biological Contamination.
Each group will identify another set of pictures on how to control Physical
Contamination, Chemical Contamination, and Micro-biological Contamination.
Atleast two representative from the group will explain their output.
Each group will demonstrate and explain the use of Personal Protective Equipment
(PPE) when handling food.
Group Activity:
Each group will give the safety ways in the given situation. After 5 minutes of
brainstorming, every group will present their answer.
RUBRICS:
EXPLANATION DELIVERY TOTAL
5 5 10 points
1
 H. Making generalizations and
abstractions about the lesson With the same group, identify which picture is correct. Mark (√) if it is correct and
(GENERALIZATION) mark (x) if not.

I. Evaluating learning
Enumerate the Personal Protective Equipment (PPE) and write their usage.
(ASSESSMENT)

J. Additional activities for

In a short bond paper, paste pictures that identify food safety
application or remediation.
V. REMARKS

VI. 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 have caught up with
the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

Prepared by:

LUDIVINA E. GALINGAN
Teacher I

Noted:

MARIA GRACIA B. LEDESMA

Principal I