Name: Jhazleen Jade R.

Rosique Date: _________ Rating/Score_________

Define and explain sanitation

Week 7

Activity 1: Essay
Directions: Define what Sanitation is. Write your answer inside the scroll.

Sanitation is a promotion of health by preventing humans from toxic waste. It is a condition

relating to public health
Sanitation is also a development and application of sanitary measures for the sake of
cleanliness, protecting health.Without sanitary discipline we could easily get contact from
viruses and we can easily get sick.Sanitation is important because it helps us prevent from
diseases such as diarrhea, cholera and typhoid. Remember health is wealth.Especially
nowadays where everyone is exposed to different diseases.

POINTS INDICATORS

9 – 10 - Gives and state answers clearly

7 – 8 - States answer only
5 – 6 - Answer abruptly
2 – 4 - Try to give the answer even it is not correct
1- Refuse to participate
Learning Activity Worksheets
GRADE 7- TECHNOLOGY AND LIVELIHOOD EDUCATION
__________________________________________________________________________________
Activity 2: Poster Making
Directions: Create a Poster about sanitation.

POINTS INDICATORS

9 – 10 - Gives and state answers clearly

7 – 8 - States answer only
5 – 6 - Answer abruptly
2 – 4 - Try to give the answer even it is not correct
1- Refuse to participate

Activity 3: Supply the needed information

Directions: Fill-in the needed information. See week 7 module for reference.

Workplace Sanitation Regulation in Implementing Sanitary Food Handling

Practices in the Following Aspects:
__________________________________________________________________________________
Fish Processing Q2 - Week 7
Target Competency: Perform outer packaging procedures – TLE-AFFP9-12ID-OF-2
Note to the Teacher: See week 7 module for reference in answering activity.
Ms. Jolly J. Martinez
CAANHS Main
(This is a Government Property. Not for Sale.)
Learning Activity Worksheets
GRADE 7- TECHNOLOGY AND LIVELIHOOD EDUCATION
__________________________________________________________________________________
In handling raw materials and supplies:

a. Check the source of supplies___(sagot na po ba ito o sample?_.

b. Check on the quality, condition, materials used on the products_.

In monitoring during production:

a. In the preparation of fish it must be monitored regularly to ensure complete

removal of entrails and gills for eviscerated fish and by thorough washing for
whole fish.
b. The correct brine concentration, amount of other ingredients and the time
of soaking must be strictly observed to ensure uniformity of every batch.
c. The proper drying or cooking endpoint must be observed to ensure
uniformity of product quality.
d. In packaging for retail packs, proper packing of products in polyethylene
(PE) or polypropylene (PP) bags must be checked.

In labeling:
a. Check if it carries appropriate labeling in accordance with the rules and
regulations on labeling of pre-packaged foods.
b. The following information shall be declared in every container whether in
bulk or in retail package.

In Storing and Transporting:

a. Check if properly identified and if new production batches are segregated
from previous batches.
b. Check if during storage and transport, product is not exposed to direct sunlight or
near source of strong sunlight, high temperature and humidity, contamination
with moisture, contamination with dust or filth from the environment.

In Record keeping/reporting:
a. Check production record, daily control chart, weekly summaries of activities, and
corrective actions maintained for a period of at least 12 months from the date of
manufacture.
b. Check quality control record.
c. Check marketing and distribution record.
__________________________________________________________________________________
Fish Processing Q2 - Week 7
Target Competency: Perform outer packaging procedures – TLE-AFFP9-12ID-OF-2
Note to the Teacher: See week 7 module for reference in answering activity.
Ms. Jolly J. Martinez
CAANHS Main
(This is a Government Property. Not for Sale.)
Learning Activity Worksheets
GRADE 7- TECHNOLOGY AND LIVELIHOOD EDUCATION
__________________________________________________________________________________

POINTS INDICATORS

9 – 10 - Gives and state answers clearly

7 – 8 - States answer only
5 – 6 - Answer abruptly
2 – 4 - Try to give the answer even it is not correct
1- Refuse to participate

Activity 4: Essay
What is the importance of the implementation of Sanitation Regulation in the workplace?

It is important because it helps us prevent from getting accidents and it

keeps us safe. It also prevents from creating a new born bacteria because bacteria can
grow from unsanitary surace.Proper implementaion will lead to better understanding
and practice/habit whic is very important because if we will make it a habit there will be
a greater change of getting a higher rate of good health in a place.
We should always ensure that our work area is organized, sanitized and clean
before doing anyhting else like eating or doing any household chores.

POINTS INDICATORS

9 – 10 - Gives and state answers clearly

7 – 8 - States answer only
5 – 6 - Answer abruptly
2 – 4 - Try to give the answer even it is not correct
1- Refuse to participate
Reference
● TLE 7 Fish Processing Module for Students. Department of Education of the
Republic of the Philippines 2012

__________________________________________________________________________________
Fish Processing Q2 - Week 7
Target Competency: Perform outer packaging procedures – TLE-AFFP9-12ID-OF-2
Note to the Teacher: See week 7 module for reference in answering activity.
Ms. Jolly J. Martinez
CAANHS Main
(This is a Government Property. Not for Sale.)