Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 8 (Eastern Visayas)
Division of Lete
Palo, Leyte

INOPACAN NATIONAL HIGH SCHOOL

Inopacan, Leyte

CONTEXTUALIZED LESSON PLAN IN GRADE 8 TLE

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
The learner observes basic principles and rules to be observed to ensure food
B. Performance Standard safety and sanitation when he/she packages fish products
Implement food safety practices TLE_AFFP7/8 OS-0g-2
C. Learning Competency Subtask: Discuss the sanitary practices in food safety in Noy Pepe’s Bangus
workplace.
KBI: Appreciates the importance of good sanitary practices in food safety.
II. Content and Materials
A. Topic Apply Food Safety and Sanitation
B. Reference TLE Learning Module pp. 149-150
C. Materials Projector, CG, LM
D. Concept Maintaining a clean work environment is critical in preventing foodborne illness.
Bacteria can grow on unsanitary surfaces and then contaminate food. Just
because a work surface looks clean does not mean that it is sanitary. Always
ensure that you clean and sanitize a work area before starting to prepare food.
E. Local Heritage Theme Tourism and Industry – Noy Pepe’s Bangus
III. Procedure
Prayer Everyone will pray the Lord’s Prayer
Checking of Attendance To be checked by the class monitor
Review Choose and encircle the letter of the correct answer.
1. This packaging material is resistant to high temperature but has poor quality in
low temperature and becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
2. Which of the following does not belong to the group?
A. polyvinylchloride C. polystyrene
B. expanded polystyrene D. polypropylene
3. This packaging containers are popular for transporting fish from the wharf to
the processing plant but difficult to clean due to the trapped water in the ridges.
A. polyethylene C. polypropylene
B. polystyrene D. polyamide
4. This container is effective for chilling fish because it can resist extreme heat and
can retain coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
5. Which of the following is considered an optional label requirement?
A. 250 grams C. fat
B. October 2009 D. Ligo
6. This packaging material is used for the lamination of frozen products.
A. polyamide C. ethylene-vinyl acetate
B. polyvinyl chloride D. polyester
Motivation The mystery message in game. The learners will try to decipher the Masonian
code being given to them. The learners will be divided into 5 groups and each of
them will have roles to take part of the said activity

Ask learners the following:

1. What are the words that are formed in the activity?
2. What is your idea about this words?
3. Do you have an idea about our topic this afternoon?
4. What do you think is our topic this afternoon?
Presentation of the Lesson
A. Activity Group Activity
The learners will be grouped into 5, each of the learners will have to assign each
individuals to do an assigned task. They will make a graphic organize – a bubble
map to brainstorm all their ideas on what is Food and Safety Sanitation. They will
only be given 5 minutes.

B. Analysis Representatives from each group will report their output. They will only be given 3
minutes to report.

Ask the learners the following questions:

1. How did you come up with your answer?
2. What is Food and Safety sanitation?
3. Why is it important to know about food and safety sanitation?
C. Abstraction AUDIO- VISUAL ACTIVITY
Show the learners a video presentation (https://www.youtube.com/watch?
v=iguM_pqetzo) about Food and safety sanitation

Ask learners the following:

1. What is the video all about?
2. What are the different practices in food safety?
3. Do all food establishments practice food safety?
D. Application Fill in each blank with a word or words to make the statement complete.
1. __________are components of GMP emphasizing sanitation procedures designed
for the promotion and maintenance of health and cleanliness in a processing
plant.
2. __________ is the process of putting/attaching labels on the immediate container.
3. __________ is a primary concern of all food processing firms to prevent or
minimize hazards of product contamination and conditions aesthetically offensive
to the consumers.
4. __________refers to the practices and procedures implemented in processing
plants to ensure product safety, product quality and prevention of economic
fraud.
5. ____________ is any printed pictorial or material attached to any container.
IV. Evaluation Discuss the sanitary practices in food safety in Noy Pepings Bangus workplace.
 V. Assignment Make a video presentation on how to properly wash your hands

Prepared by: Checked by:

SARA JOY L. BERNALES JASMIN M. RAMIREZ ISAGANI M. IMALAY

Subject Teacher Master Teacher I TLE Coordinator

Approved by:

ALEJANDRO P. RENOMERON
Principal II