LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY-FOOD (FISH PROCESSING)

GRADE 7 ( EXPLORATORY)
DATE: _________________

I. OBJECTIVE

II. 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.
B. PERFORMANCE STANDARD
The learner observes basic principles and rules to be observed to ensure food safety and sanitation when he/she packages fish products.
C. LEARNING COMPETENCIES
TLE_AFFP7/8OS-0h-3
LO 3. Conduct work in accordance with environmental policies and procedures
3.1. Explain the importance of implementing the HACCP plan
3.2. Discuss how a sound monitoring practices is done
3.3. Develop a plan to document and monitor corrective actions on environmental protection
CONTENT
1. HACCP
2. Waste disposal
3. Environmental protection
4. Monitoring practices
5. Record keeping procedures
III. LEARNING RESOURCES
A. REFERENCES
1. K to 12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade 7/8 page 151-165
2. K to 12 TLE , Agriculture/fishery- Food (Fish) Processing (Exploratory) Teachers Guide page 20
3. K TO 12 Basic Education Curriculum TLE Agri - Fishery-Arts-Food ( Fish) Processing Grade 7/8 page 5
IV. PROCEDURE
A. PREPARATORY ACTIVITY
Routine Activity
A. Greeting
B. Classroom management
C. Checking of attendance
Review-sanitary practices in food safety, the importance of cleanliness and sanitation in a workplace, practices in manufacturing
good food and Perform first aid according to workplace standard and operating procedures
B. MOTIVATION
Describing Picture
C. PRESENTATION
Discussing and presenting the importance of implementing the HACCP plan, monitoring practices and Develop a plan to document
and monitor corrective actions on environmental protection
D. DEVELOPING MASTERY
I-multiple choice
Directions: Choose the letter of the correct answer.
1. Which of the following is the legal basis of waste management?
A. R.A.9003 B. R.A 9155 C. R.A. 9503 D. R.A. 8550
2. Which method of treating liquid waste control is employed as a preliminary treatment for the removal of large solid
particles prior to final treatment or discharge into a municipal sewage system?
A. Screening B. Lagooning- biological disposal
C. Spray – irrigation – land disposal D. Chemical treatment
3. Biological action, sedimentation, soil absorption, evaporation, and dilution are the principles of:
A. Screening B. Lagooning- biological disposal
C. Spray – irrigation – land disposal D. Chemical treatment
4. Which of these types of lagoon is used in disposing industrial wastes which meets the requirements of industries
discharging small daily volume of wastes on a seasonal operation?
A. Impounding lagoon B. Flow – through lagoon C. Aerated lagoon D. Anaerobic lagoon
5. Which of these is not included in housekeeping system?
A. Waste minimization such as reduce, reuse, recycle B. Energy conservation
C. Productivity improvement schemes D. Control of pest
6. Hazard Analysis Critical Control Point (HACCP) involves the following prerequisite programs except:
A. Good Manufacturing Practices B. Sanitation Standard Operating Procedures
C. Good Housekeeping Systems D. Quality assurance and inspection
7. HACCP means
A. Hazard Applicable Control Critical Point B. Hazard Analysis Critical Control Point
C. Hazard Approach Critical Control Point D. Hazard Acceptable Critical Control Point
8. Which of the following does not belong to the group of HACCP concepts?
A. sanitation control of the potential hazards
B. a preventive system of control particularly on biological hazards
C. a system approach for estimating the risk in producing a food product.
D. universally recognized system as the most effective way to prevent food borne illness.
9. Which of the following does not belong to HACCP methodology?
A. HACCP Concepts B. HACCP prerequisite program
C. HACCP principles D. HACCP preliminary steps
10. Which of these does not belong to HACCP characteristics?
 A. The manufacturing process does not contain a control processing step that effectively destroy harmful bacteria.
B. No terminal heat process is done after packaging.
C. The product is not subject to contamination after processing and before packaging.
D. The product contain sensitive ingredients which can be assumed as potential sources of contamination under
normal circumstances.
II-Write TRUE if the statement is correct and FALSE if the statement is wrong.
________ 1. Hazards analysis is the identification of selective ingredients, critical process points, and relevant factors as
the key to product safety.
________ 2. The manufacturing process does not contain control processing in breast steps that effectively destroy
bacteria.
________ 3. A product can be subjected to contamination after processing and before packaging.
________ 4. Walls should be doubled to prevent harboring rodents and insects.
________ 5. Wearing of jewelries and keeping objects pockets by employees should be encouraged.
________ 6. Spitting of employees on the floors and walls as well as smoking are allowed.
________ 7. Washing facilities should be placed near the toilets and in the washing area.
________ 8. There must be regular bacteriological and periodical chemical examination of water supply.
________ 9. Chemical precipitation is a form of partial treatment with the use of chemical coagulants of lime followed by
ferrous sulfate or alum.
________ 10. Spray irrigation serves as an expensive and objectionable waste disposal method when land is available.
E. GENERALIZATION
1. What is the importance of implementing the HACCP plan?
2. How a sound monitoring practices is done?
F. EVALUATION
Ways of Disposing Liquid Waste
Procedure:
Group students and have them identify and demonstrate the different ways of disposing liquid waste
Performance Criteria Checklist for
Job sheet
Ways of disposing liquid waste
Did the student/s… YES NO N/A
1. Employ the proper techniques of treating waste before disposing?
2. demonstrate/perform the proper ways of disposing liquid waste?
Student’s Name__________________________ Date ________________
Comments/Suggestions:
V. HOMEWORK/AGREEMENT
1. What is environmental hazards?
2. How environmental risks, hazards and incidents can be prevented and controlled?
3. What are the ways in managing ad utilizing resources in the environment?
4. What are the ways to avoid wastage?
5. What is rehabilitation procedures?
REFERENCE: Kto12 TLE, Agriculture/fishery- Food (Fish) Processing (Exploratory)-Learning Module Grade 7/8page page
166-178

VI. REMARKS
VII. REFLECTION

A. . No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who caught up with the lesson.
D. No. of learners who continue to require remediation.

Prepared by:

PRINCESS G. LUMADAY
PSB Teacher

Checked by:

ANICETO V. VEA
Assistant Secondary School Principal II