Name: ___________________________Grade & Section: _________________ Subject: T.L.

E 7_
Teacher: _________________________________________________________Score:_________

Lesson : Quarter 2 Week 7 LAS 4

Activity Title : Cleanliness and Sanitation
Learning Target : Explain the importance of cleanliness and sanitation in a workplace.
Reference(s) : SLM TLE 7, MELC
LAS Writer : Renz M. Ruina

Safety Measures to Be Observed in Implementing Sanitary Food Handling Practices

Production and Process Control Safety
All operations involving receiving, inspecting, preparing, processing, packaging and storing of
food must be conducted under such conditions that they do not contribute contamination in the form
of filth, harmful chemicals, undesirable microorganisms or any other objectionable material to the
finished product.
Worker’s Hygiene and Safety
Good working conditions ensure not only the safety of workers but also safety of food products
that reach the consumers. Food processing plant personnel must be adequately trained on the proper
hygiene and accident prevention that must be observed or practiced in the plant to assure continuous
flow of work. These minimize the chance of contamination and accidents that cause unwanted
delays.
Safety measures to be observed by food handlers
The hands should be washed thoroughly with soap and water. A disinfecting solution of
chlorinated water should be available for rinsing the hands before handling food. Wearing rings,
bracelets, and wrist watches during processing should be avoided as these can be sources of
contamination.
Equipment and Facilities Safety
Processing facilities should be well ventilated, adequately lighted and properly maintained.
Thorough washing and subsequent disinfecting of processing equipment before and after use should
be a standard operating procedure (SOP).
Activity: Directions: Fill in each blank with a word or words to make the statement complete.
A. The hands should be washed thoroughly with soap and water. A disinfecting solution of chlorinated
water should be available for rinsing the hands before handling food. Wearing 1.________,
2.________, and 3.____________ during processing should be avoided as these can be sources of
contamination.
B. Processing facilities should be well 4._________, 5.________________ and
6._________________. Thorough washing and subsequent disinfecting of processing equipment
before and after use should be a standard operating procedure (SOP).
C. All operations involving 7.__________, 8.____________, 9._________, 10.__________, and
storing of food must be conducted under such conditions that they do not contribute contamination in
the form of filth, harmful chemicals, undesirable microorganisms or any other objectionable material
to the finished product.
This space is
for the QR
Code