LEARNING ACTIVITY SHEET NO.

Name of Student: _________________________

Learning Area/ Grade Level: TLE 10___________________
Date: _________________________
I . Introductory concept
This Learning Activity Sheet will guide you to acquire the essential knowledge and
competencies and at the same time develop your skills in storing vegetables based on the
prescribed location and temperature, demonstrate storing of vegetables in accordance with
FIFO operating procedures, and follow safety and hygienic procedures based on the
corresponding legal requirements. Your performances in every activity will help you to
practice and gained understanding.

II. Learning skills from the MELCS

LO4. Store vegetable Dishes
4.3. Demonstrate the proper way of storing vegetables in accordance with FIFO
operating procedures.
III. Activities
LESSON INFORMATION
First In, First Out (FIFO)

FIFO is especially helpful when there are multiple items of the same product. Moreover,
adhering to specific storage times of common food items can further aid in maintaining
freshness and quality. This is the system and the only way to manage your food storage in
the kitchen.
The term First in First Out is a handy way to remember that the food that has been bought in
first needs to be consumed first. This is so that everything is used when it is at maximum
freshness and there are no hidden nasty surprises from using out of date food that may have
gone off.

5 Simple steps for following the FIFO procedure

1. Always use the products with the closest end dates first, the products reaching the end

of their best before dates or use by dates.

2. Place the items to be used first at the front of the stock so they are easy to locate.
3. Always use the food that is stored at the front, first.
4. Always store new supplies behind existing stock so that these will be used in the
correct

order.
5. Check through the stock items to ensure that all food is current, within date and in
good

condition. If it has expired or seems to be damaged, remove it and discard it.

When it comes to the freezer or the refrigerator, the same rules apply. Where there may be
frozen meals or food that has been decanted from another container, it is crucially important
to use a label, explaining what the food is and the date.
It is important to check through the refrigerator and the freezer periodically. Frozen food
especially can often get missed and even frozen food does have a limited storage life. Raw
meat for example should only be stored in the freezer for a maximum of 6 months, shorter
for some types of meats. Shellfish, fish, vegetables and dairy, all have a limited life span, so
it is important that you ensure that FIFO guidelines are applied when you stock the freezer.
Food Safety Tips for Storing and Rotating Product
Storing and rotating food properly ensures that you are always serving food in the freshest
and safest way. After you inspect your food delivery, be sure to store frozen foods in the
freezer first, then refrigerated foods, and dry storage items last.
• Noting why a certain food has not been used and asking why it has been omitted.
• Not overloading refrigerators and freezers.
• Regularly checking through the stock to ensure that everything is stored in the correct order

and that it is in perfect condition.

• Removing any stock which has deteriorated. Checking through the kitchen stock is much easier to
do when the kitchen is quiet. Doing this reduces the chances for any missed food items that
are out of date, in being used.

Maintain Proper Temperatures

Keep these temperatures in mind when storing food:
• Frozen foods must maintain a maximum internal temperature of 0ºF or less
• Refrigerated foods must maintain a maximum internal temperature of 41ºF or less
• Dry storage items should be stored between 50-70ºF

An easy way to remember this is to check the temperature of stored food and storage areas
at the beginning of each shift.
How to Rotate Food Product
After you’ve stored the items, rotate your existing stock using the First-In First-Out (or FIFO)
method. This ensures that you are serving items stocked first before items stocked more
recently. The FIFO method applies to frozen, refrigerated, and dry storage items. Here are
some steps to follow the FIFO method:
• Identify the expiration date on the food
• Store items with the earliest expiration date in front of items with later dates
• Once on the shelf, use the items stored in front first

Check Expiration Dates and Storage Areas

Throwing away food that has reached the expiration date is also important in preventing
foodborne illness. In addition, storage areas need to be kept clean and dry. These areas of
the kitchen where food can be stored or served should be kept clean on a regular basis:
• Floors
• Walls
• Shelving (in coolers, freezers and dry storage)
• Storage bins/containers
• Carts/dollies
• Trays

The importance of labelling food stored in the freezer or refrigerator

Labelling is important. Without this vital information on stored food, nobody will know just
how long any food has been stored. This means that without adequate labelling there is a
strong chance that the food may have deteriorated or have even gone off by the time you
come to use it.
Benefits of FIFO include:
1. Less food wastage

By ensuring that you use up food while it is still in good condition and edible although
approaching its end of life, you will save resources and money as well.
Not all food wastage is down to poor stock rotation or failure to observe correct FIFO
practice but is highly likely that this does account for a large percentage of waste. 3
2. Better Food Safety

FIFO helps to ensure that all food is compliant with food hygiene standards. It is crucially
important that when someone deals with food, we must observe personal hygiene.
3. Improved Customer Satisfaction

Good food storage practices make the kitchen easier to navigate so less time is wasted by
searching for food items and trying to decide whether the food itself is up to scratch.
4. FIFO improves the efficiency of the kitchen – Storing food correctly in an easily
understandable order, will improve the efficiency of the kitchen. Everybody will know exactly
which food is supposed to be using.

5. Good FIFO practice helps menu planning – Household members or the cook will know
when a batch of food needs to be consumed and when can be factored into your menu. That
way you can ensure that very little food is wasted.

Activity # 1 “Fill me in”

Direction: Complete the sentences by writing on the lines the correct word or group of
words. Write your answers in your answer sheets.
Keep these temperatures in mind when storing food: Frozen foods must maintain a
maximum internal temperature of ______ºF or less. Refrigerated foods must maintain a
maximum internal temperature of _______ºF or less. Dry storage items should be stored
between ______ºF.
After you’ve stored the items, ________your existing stock using the First-In First-Out (or
FIFO) method. This ensures that you are serving items stocked first before items stocked
more recently. The FIFO method applies to frozen, refrigerated, and dry storage items. Here
are some steps to follow the FIFO method: Identify the ________ date on the food. _______
items with the earliest expiration date in front of items with later dates. Once on the shelf,
use the items stored in front first.
_________ away food that has reached the expiration date is also important in preventing
______________. In addition, _________ areas need to be kept clean and dry. These areas
of the kitchen where food can be stored or served should be kept clean on a regular basis:
floors, walls, _______ (in coolers, freezers and dry storage), storage bins/containers,
carts/dollies and trays.

Noted: Prepared by:

ENN A. BATIANCILA JUNE MARVEN G. CONCEPCION

HT – I TLE Teacher I

Approved:

JESUS P. DELA PEÑA

Principal IV