NOT

9
Technology and
Livelihood Education
Quarter 1,Wk.1-10 - Module 1
Food (Fish) Processing 9

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 1, Wk.1-3 - Module 1: FOOD/FISH PROCESSING 9
First Edition, 2020

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Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo L. Gazo, PhD.,CESO V

Development Team of the Module

Author/s: Mellie D. Marajas
Reviewers: (_______________________)
Illustrator and Layout Artist: (________________________)
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director
Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent
Nimfa R. Lago,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD

Members Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Henry B. Abueva OIC-CID Chief
Blair D. Castillon, EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
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Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 9
Technology and
Livelihood
Education
Quarter 1,Wk.1-10 - Module 1
Food( Fish) Processing 9

This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and or/universities.
We encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education
– Iligan City at iligancity@deped.gov.ph or Trlrfax (063) 221-6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About ....................................................................................................................... i

What I Need to Know .................................................................................................................................. ii
How to Learn from this Module .............................................................................................................. ii
Icons of this Module ................................................................................................................................... iii

What I Know ................................................................................................................................................iii

Lesson 1: IMPLEMENT SAMPLING PROCEDURES (SA)

LO 1: Prepare for Sampling

What I Need to Know.....................................................................................................

What’s New ...................................................................................................................
What Is It ...........................................................................................................................
What’s More ....................................................................................................................
What Is It ..........................................................................................................................
What’s More ....................................................................................................................
What’s New ….................................................................................................................
What I Have Learned.....................................................................................................
What I Can Do .................................................................................................................

LO 2:
Collect Samples
What’s In..........................................................................................................................
What I Need to Know.....................................................................................................
What’s New ...................................................................................................................
What Is It .......................................................................................................................
What’s More ..................................................................................................................
What I Have Learned ………………………………………………………….
What I Can Do .............................................................................................................
(or more lessons)

Summary
Assessment: (Post-Test)
Key to Answers ......................................................................................................................................
References ...............................................................................................................................................
This page is intentionally blank
MODULE 1. IMPLEMENT SAMPLING PROCEDURES (SA)

What This Module is About

The adequacy and condition of the sample or specimen received for
examination are of primary importance. If samples are improperly collected and
mishandled or are not representative of the sampled lot, the laboratory results will be
meaningless. Because interpretations about a large consignment of food are based
on a relatively small sample of the lot, established sampling procedures must be
applied uniformly. A representative sample is essential when pathogens or toxins are
sparsely distributed within the food or when disposal of a food shipment depends on
the demonstrated bacterial content in relation to a legal standard.
The number of units that comprise a representative sample from a designated
lot of a food product must be statistically significant. The composition and nature of
each lot affects the homogeneity and uniformity of the total sample mass. The proper
statistical sampling procedure, according to whether the food is solid, semisolid,
viscous, or liquid, must be determined by the collector at the time of sampling

Content Standard Performance Standard

The learner demonstrates understanding The learner implements sampling

on implementing or employing sampling procedures based on sampling plan.
procedures.
What I Need to Know
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

II
 What I Know

Pre- Assessment
Before g

Going through the lesson, try to answer this pre-test to enable you to find out
what you already know and what you still need to know. Answer this in your test
notebook.

A. Modified True or false:

Write true if the statement is correct and if false change the underlined
word/s to make the statement correct.

___ 1. Knowledge in sampling will help, prevent or delay self-decomposition of fish

products to be evaluated.

___ 2. Samples should be handled with care after presentation to the panellists.

___ 3. Samples must be handled, packaged, and shipped to prevent compromising

the identity or integrity of the sample.

___ 4. If products are in bulk or in containers too large for submission to the
laboratory, transfer representative portions to sterile containers under aseptic
conditions.

___ 5. Dry or canned foods that are not perishable and are collected at ambient
temperatures need be refrigerated?

B. MULTIPLE CHOICE: Choose the correct answer by writing the letter corresponding
of your choice.

1. Each element in the population has an equal chance of occurring.

a. Random sampling c. convenience sampling

b. Systematic sampling d. cluster sampling
2. A process to examine the specified characteristics of a sample

a. Sampling c. sampling plan

b. Food Testing d. coded sample

3. A management system that focused on assessing the food safety hazard and its
control can be applied

a. SOP c. HACCP
b. GMP d. OHS

4. A practice that helps to ensure the consistent quality and safety of food products

a. GMP c. SSOP
b. HACCP d. OHS

5. A condensed version of the data appearing in worksheets and laboratory notebooks

a. Record book c. logbook

b. Documentation d. journal
Lesson

This page is intentionally blank

 Implement Sampling
Procedures
1
This page is intentionally blank

What I Need to Know

Learning Objectives:

1. Identify sampling requirements in accordance with sampling plan

2. Prepare sampling equipment container and labels according to sampling
requirements
3. Collect and transfer samples under controlled condition
4. Handle samples to preserve them and the source integrity according to
sampling requirement and OHS requirements
5. Identify and report defects or abnormalities in source material and/or
sample according to workplace requirements
6. Record sample information according to workplace procedures
7. Clean and maintain the workplace according to workplace standards
 1

What’s New

Are you done with the pre-assessment? This time you will read relevant
information which could give you a better understanding of what this module
is all about. Are you ready? So, let’s begin!

Definition of terms:

1. Food sampling - is a process used to check that a food is safe and that it
does not contain harmful contaminants, or that it contains only permitted
additives at acceptable levels, or that it contains the right levels of key
ingredients and its label declarations are correct, or to know the levels of
nutrients present.

2. Population – the entire group of objects considered for a test/survey

3. Sample – a part of population subject for a test/survey
4. Sampling plan is a term widely used in research studies that provide an outline on
the basis of which research is conducted. It tells which category is to be surveyed,
what should be the sample size and how the respondents should be chosen out of
the population.
5. Food Testing – process to examine the specified characteristics of a sample
6. Parameter - is any numerical quantity that characterizes a given population or some
aspect of it.
7. Documentation - recorded information.
 2
Lo1. PREPARE FOR SAMPLING

1.1.Sampling requirement in accordance with sampling plan

In order to meet the overall quality attributes of a good product,

sampling is an important operation in which only a small fraction of a batch is taken.
Valid conclusions on the whole cannot be based on tests which have been carried
out on non-representative samples. Correct sampling is thus an essential part of a
system of Quality Assurance. Samples should be handled with care before
presentation to the panellists. It is desirable that the products to be evaluated are
almost the same or all ingredients are constant but they differ only on the raw
materials used. Each product has coded number for easy identification by the
researcher or investigator.

1.1.1. Requirements in Sampling

1. Samples must be packed with shock absorbing materials containers damage.

2. Frozen samples must remain frozen; perishable products may be frozen, if
freezing doesn't interfere with the planned analysis, products requiring
refrigeration (e.g., fresh crabmeat for bacteriological analysis) should be shipped
in ice.
3 .Submit samples to the laboratory in the original unopened containers
4. Sampling containers should be clean, sterile, dry, leak-proof, wide-mouth and
and of suitable size of the sample product
5. Use sampling tools, equipment and instrument
6. For dry materials, use sterile metal boxes, cans bags or packets with suitable
closures
7. Label each samples

1.1.2. Types of Samples

Before we talk about sampling, we should first define what a sample is. Put simply, a
sample is a subset of the population from which data are collected.
 3
1.1.3. Sampling Plan

Sampling plan is detailed outline of measurements to be taken which

includes the objectives, outline of which measurements will be taken at what times,
on which material, in what manner, and by whom. Sampling plans should be
designed in such a way that the resulting data will contain a representative sample of
the parameters of interest and allow for all questions, as stated in the goals, to be
answered.

Steps in the sampling plan The steps involved in developing a sampling

plan are:

1. identify the parameters to be measured, the range of possible values, and the
required resolution
2. design a sampling scheme that details how and when samples will be taken
3. select sample sizes
4. design data storage formats
5. assign roles and responsibilities

1.1.4. Basic Sampling Principles

One of the most common types of probability or representative samples is the

1.4.1 random sample. A random sample is a sampling procedure by which each
individual in the population has an equal chance of being selected.

1.4.2. Another type of probability or representative sample is a

stratified sample. A stratified sample divides the sampling frame
up by some characteristic or group of characteristics, and then
samples from those divisions – often using random sampling at that
point.

1.1.5. Sampling Techniques

 Random sampling is analogous to putting everyone's name into a

hat and drawing out several names. Each element in the population has an
equal chance of occurring.

 Systematic sampling is easier to do than random sampling. In systematic

sampling, the list of elements is "counted off".
  Convenience sampling is very easy to do, but it's probably the worst
technique to use. In convenience sampling, readily available data is used.

 Cluster sampling is accomplished by dividing the population into groups --

usually geographically. These groups are called clusters or blocks. The
clusters are randomly selected, and each element in the selected clusters are
used.

 Stratified sampling also divides the population into groups called strata.
However, this time it is by some characteristic, not geographically. For
instance, the population might be separated into males and females. A
sample is taken from each of these strata using either random, systematic, or
convenience sampling.

 Multistage sampling. With multistage sampling, we select a sample by

using combinations of different sampling methods.

1.1.6. Basic Characteristics of samples

a. Sensory characteristics of food products
Sensory evaluation involves using one or more tests food products to determine
different characteristics of food such as appearance, odour, taste and
texture.
Taste: The tongue can detect four basic tastes: sweet, sour, salt and bitter.
Tastes may be described by association with a particular food, e.g. meaty, minty
or fruity.

Texture: Texture may be assessed through touch. When food is placed in the
mouth, the surface of the tongue and other sensitive skin reacts to the feel of the
surface of the food. Different sensations are felt as the food is chewed. Aroma:
The nose detects volatile aroma released from food.
An odour may be described in association with a particular food, e.g. herby,
cheesy, fishy.
b. Appearance:
A product's size, shape, colour and surface texture can be described, e.g.
large, small, oblong, square, pink, yellow, rough.

1.1.7. Preparation of Requirements for Samples

Sample preparation is the obtaining and manipulation of representative
portions of a whole prior to subjecting it to any particular analysis. This includes all
steps from design and implementation of sampling from the whole, bulk matrix, or
population, in such a manner as to represent the whole (or some determinable
aspect of the whole), reduction of particle size, mixing, drying, weighing, dilution, and
any number of physical or chemical manipulations prior to analysis. These may
include apportionment, storage, digestion, extraction, cleanup separation, and
derivatization. While the purpose of these essential steps is to enhance precision
and accuracy in determining an analyte concentration relating to the whole, each
step adds inherent errors to the result. Furthermore, they may contribute to the
contamination and deterioration of the sample relative to the original whole. The
consistent use of observation, documenting, replication of test portions, recoveries
and reference materials should highlight problem areas. These may be reduced, or
at least quantified, using the skill of the professional analyst.

1.1.8. Awareness of Codes/Regulations

1.1.8.1. HACCP.

HACCP stands for Hazard Analysis and Critical Control Point System. These words
have their own underlying meaning:

2. H stands for Hazard: A hazard that may be present in a product and can subsequently
pose a threat to the health of the consumer. Think of bacteria, fungi, viruses, parasites,
chemicals and physical hazards such as glass, metal etc.
3. A stands for Analysis: Analysing possible hazards. An assessment must be made of
the risks consisting of the combination of the risk of danger and the seriousness of the
consequences for public health.
4. CCP stands for Critical Control Points: Points in the process that need to be kept
under control in order to prevent or reduce a hazard to an acceptable level.

7 basic principles of HACCP as described in the Codex Alimentarius of the

World Health Organization:

 Take stock of all potential hazards and identify the real hazards.
 Check which measures are needed to control the hazard and identify the critical
control points (CCPs). These are points in the process where the risk can be
prevented, eliminated or reduced to an acceptable level.
 Indicate the critical limits for each CCP.
 Determine how the CCPs are monitored.
 Define the corrective actions for each CCP. Corrective actions are necessary when
the monitoring indicates that the CCP is not being controlled. The corrective actions
may be need to be applied to the product and/or process and must lead to the
restoration of safety.
 Apply verification. Verification is a periodic check to determine whether the HACCP
approach is effective or for checking whether control of a CCP is effective.
Verification therefore shows whether the method of working leads to sufficient levels
of safety.
 Keep documentation and records. Documentation means that the system design
must be recorded. Registration is the compulsory recording of certain elements of the
system design.

1.1.8.2. GMP: Good Manufacturing

Practices for Quality Standards
Good Manufacturing Practices (GMP) is a system of processes, procedures, and
documentation that help ensure that products are consistently produced and
controlled according to quality standards. These practices are required in order to
conform to guidelines and regulations recommended by agencies that control
authorization and licensing for the manufacture and sale of food, drug products, and
active pharmaceutical products.
These GMP guidelines and regulations require that manufacturers, processors,
and packagers of drugs, medical devices, and food take proactive steps to
ensure that their products are safe, pure, and effective. GMP guidelines and
regulations address many issues that can influence the safety and quality of a
product.
6
GMP address some issues like:

 Hygiene: Facilities must maintain a clean and hygienic manufacturing area.

 Controlled environmental conditions in order to prevent contamination and
cross contamination.
 Manufacturing processes are clearly defined and controlled.
 Instructions and procedures are clear and unambiguous.
 Operators are trained to carry out and document procedures.
 Records are made either manually or by instruments during manufacture that
demonstrate compliance with these guidelines and regulations.
 Records of manufacture (including distribution) enable the complete history
of a batch to be traced are retained in a comprehensible and accessible form.
 The distribution of the products minimizes any risk to their quality.
 A system is available for recalling any batch of the product from sale or
supply.
 Complaints are examined and investigated, and appropriate measures are
taken with respect to the defective products and to prevent recurrence.

Generally, GMP helps to ensure the consistent quality and safety of products by
focusing attention on five key elements, which are often referred to as the 5 P's
of GMP—people, premises, processes, products and procedures (or paperwork).
And if all five are done well, there is a sixth P … profit!
 7
The 5 P’s and its concern:

1.1.9. Prepare Sampling Equipment

1. All the equipment being used should be under permanent control of the
laboratory and should be capable of in the context of the test method.
2. The equipment must be calibrated depending upon the requirements by an
outside accredited lab and/or internally as the case may be.
 3. In case the sophisticated instruments are shifted from one place to another
the same should be re-calibrated.
4. Depending upon the uses, the equipments should be internally calibrated
either daily or at a periodically interval as the case may be.
5. Instruction manual, operation manual and other details of the equipments like
calibration, due date of calibration, safety precaution, etc.must be available at the
side of the equipment.
6. Each equipment should be uniquely identifiable.
8
7. The equipment should be placed and test must be performed under a proper
environmental condition as prescribed. Normally the room should be dust-free, air
conditioned with controlled humidity. Special condition needs to be followed in case
of equipment being used in case of micro biological analysis like Air handling unit,
etc.
8. Equipments not working should be placed under a tag “out of order”
9. Software being used in the equipment must be validated and a record thereof
should be available.
10. Maintenance plan of the equipment should be available and should be done
under annual maintenance contract.
11. Equipments should not be subjected to overloading or mishandling which
could give erroneous results.
12. In case the equipment send outside the laboratory for repair, etc. proper
procedure of packing and transportation as prescribed by the manufacturer should
be followed.
13. Intermediate checks of the equipments must be done through known and
certified standards regularly. The equipments should be handled by technically
competent and trained personnel only. Such personnel should be trained on routine
maintenance and minor repair of the equipments.
14. Proper procedure as prescribed by the manufacturer should be followed for
cleaning of the equipments and its accessories before and after use.
15. The SOP for safe handling, transportation, storage, use and plant
maintenance of the equipments must be available to ensure proper functioning and
to prevent deterioration/contamination.
16. Do and don’ts regarding important instruction should be available along with
side of the equipments and should be visible all the time.
17. Due care should be taken to ensure constant voltage supply of electricity as
required for the equipment to avoid fluctuation and thus variation in results.
18. After return of the equipment from repair, the same procedure should be
followed as that for new equipment to ensure that the results rendered by the
equipments are as per capability of the equipment. In such cases the instruments
needs to be recalibrated before put to use.
19. Equipments where gases are being used, the purity of the gas should be as
per requirement of the equipment/test method.
20. Gas cylinders should be put outside the laboratory room at a well secured and
approachable place.
21. Temperature and humidity of the room where the equipment are placed must
be recorded daily. In case of micro biological laboratory, special precaution should
be taken as per requirement of the test method for environmental conditions
especially in case of isolation and determination of pathogens.
22. In case of a mobile food testing laboratory a separate SOP should be available
and the equipment used in such laboratory should be technologically sturdy to avoid
variation in results. Calibration of such equipment’s needs to be done very frequently
preferable daily before put to use.
23. Software being used in the equipment should be capable of achieving the
accuracy required and should be complied with the specification related to the test
method.
24. Software should be upgraded and validated from time to time.
25. Obsolete equipments giving erroneous results in context of the equipment of
the test method should not be put to use.
26. The equipment should be placed on a vibration free platform.
27. Daily cleaning of the equipment should be done by trained personnel as per
SOP.
9
28. Proper safety precautions should be taken for equipments running round the
clock in the absence of the personnel.

1.1.10. Use of Personal Protective Equipment (PPE)

a. Hairnet
b. Facemask
c. Apron
d. Gloves
e. shoes

LO2. COLLECT SAMPLES

2.1. Collect and transfer Samples under controlled conditions

All incoming samples shall receive through the receiving section maintained and
supervised by laboratory responsible person. On receiving section the laboratory
responsible personnel initially checked the relevant overall criteria like sample
identity/labelling, mode of transportation, condition of the sample including
packaging, sample quantity, verification of fees (whenever necessary), parameter to
be tested etc. against the customer declaration/requirements. Any abnormalities/
deviation doubts from the normal condition, suitability of the sample for tests etc., the
same shall be received in the sterilized container/sample box etc. The laboratory
documentation system shall include all relevant information such as customer
details, date of receipt, condition of the sample on receipt, sample quantity,
transportation, parameters to be tested, observation/remark (if any) etc.
The laboratory shall maintain a system on traceability of all accepted samples and
the same shall be maintained throughout the retention of the sample in the
laboratory without any confusion.
The general principle is the identity, homogeneity and integrity of the materials
being handled by the laboratory must be ensured throughout the time they are under
the control of the laboratory, example from receipt to data report and authorized
disposal of the surplus material.

10

2.2. Samples Handling

Preparation of samples.

Samples for presentation must be from homogeneous lot. Careful sampling of the
food is necessary for sensory evaluation. Samples to be tested should be prepared
by identical methods. All samples should be at the same temperature, optimum level
and kept constant during the test. Stainless steel forks and spoons can be used for
tasting the samples. Samples are presented with 3 to 5 digit code markings to
obscure the identity of the samples. The order of presentation should also be
randomised within each test session.

2.3. Record Sample Information

The correct recording of results can be aided if standard data-recording systems are
drawn up for the laboratory. Data sheets may be printed or photocopied and
supplied for use by the bench workers. In laboratories where computers are used for
data acquisition directly from instruments, a computerized system can be used. All
laboratory records must be kept in a systematic and accessible fashion so that an
“audit trail”, or search back through the records to identify sources of error, can be
instituted when required.

Data sheets may contain sample numbers, sample size, defects formed(if
any), proportion defective as well as check calculations and analyses.
 11

What’s More

Activity 1. Make a Sampling Plan based on the

steps given.

Activity # 2

Organize a dialogue with experts and practitioners on food

preservation with concentration on how collecting, handling and preparing
samples are being applied and the safety maintenance procedures in the
workplace according to workplace standards.
 12

What to REFLECT and UNDERSTAND?

Research and investigate through the internet some improved

techniques involved in sampling techniques, applying basic sampling principles with
emphasis on sampling which is random and representative of the lot.
Gather some information from any industry owner on how sampling
was being handled and evaluated.

What Is It
 13

What’s More

What Is It
What’s More
What’s New
 What I Have Learned

POSTTEST

Modified True or false:

A. Write true if the statement is correct and if false change the underlined
word/s to make the statement correct.

___ 1. Knowledge in sampling will help, prevent or delay self-decomposition of fish

products to be evaluated.

___ 2. Samples should be handled with care after presentation to the panellists.

___ 3. Samples must be handled, packaged, and shipped to prevent compromising

the identity or integrity of the sample.

___ 4. If products are in bulk or in containers too large for submission to the
laboratory, transfer representative portions to sterile containers under aseptic
conditions.

___ 5. Dry or canned foods that are not perishable and are collected at ambient
temperatures need be refrigerated?

B. MULTIPLE CHOICE: Choose the correct answer by writing the letter

corresponding of your choice.

1. Each element in the population has an equal chance of occurring.

c. Random sampling c. convenience sampling

d. Systematic sampling d. cluster sampling

2. A process to examine the specified characteristics of a sample

c. Sampling c. sampling plan

d. Food Testing d. coded sample

3. A management system that focused on assessing the food safety hazard and its
control can be applied

c. SOP c. HACCP
d. GMP d. OHS

14
4. A practice that helps to ensure the consistent quality and safety of food products

c. GMP c. SSOP
d. HACCP d. OHS

5. A condensed version of the data appearing in worksheets and laboratory notebooks

c. Record book c. logbook

d. Documentation d. journal

What I Can Do

What to REFLECT and UNDERSTAND?

Research and investigate through the internet some improved
techniques involved in sampling techniques, applying basic sampling principles with
emphasis on sampling which is random and representative of the lot. Gather some
information from any industry owner on how sampling was being handled and
evaluated.
 15

KEY ANSWER:
A. Modified TRUE/FALSE
1. False – sanitation
2. False – before
3. True
4. True
5. False – need not to

B. MULIPLE CHOICE

1. A 2. B 3. C 4. A 5. B

16
 References
K-12 BEC-TLE 9, LM Agriculture & Fishery Arts
Food (Fish) Processing 9
First Edition, 2013

www.codexalimentarius.org
www.businessjargons.com
www.buerkle.de
file:///C:/Users/HP/Downloads/CXG_083e_2015%20(1).pdf
https://en.wikipedia.org/wiki/Food_sampling
https://haccpmentor.com/verification/how-to-take-a-food-sample/
http://www.fao.org/fileadmin/templates/food_composition/documents/upload/Sample_collection_han
dling_and_peparation_george.pdf
https://onlinelibrary.wiley.com/doi/abs/10.1002/9780470027318.a1026

https://www.westga.edu/academics/research/vrc/assets/docs/SamplingBasics_TRANSCRIPT.pdf

http://www.fao.org/3/y4705E13.htm 6-1-2020. 12:04AM

https://www.iasonline.org/wp-content/uploads/2017/06/Guidelines-for-Food-Testing-
Laboratories-Aug-2015.pdf. 6-1-2020.11:49PM

17
Lesson Title of the Lesson
2

What’s In

What I Need to Know

What’s New

What Is It
What’s More
What I Have Learned
 What I Can Do

Summary
Assessment: (Post-Test)

Key to Answers
References

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