8 Technology and

Livelihood Education
Quarter 1
Apply Hygiene and Sanitation
(Observe Personal Hygiene and Good Grooming
& Implement Food Safety Practices)
TLE_AFFP912OS-0g-1
Food Processing – Grade 8
Quarter 1 – Module 6:
Apply Hygiene and Sanitation
(Observe Personal Hygiene and Good Grooming & Implement Food
Safety Practices)

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
etc.) included in this book are owned by their respective copyright holders. Every effort has
been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over
them.

Published by the Department of Education - Region III

Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Randy B. Bernabe
Language Reviewer : Paula B. Mendoza
Content Editor : Ma. Elena B. Pangilinan
Illustrator : Randy B. Bernabe
Layout Artist : Randy B. Bernabe

Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Jay Arr V. Sangoyo, PhD
EPS – English
Glenda S. Constantino
Project Development Officer II
Joannarie C. Gracia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Food Processing – Grade 8
Supplementary Learning Resource

2
 8
Technology and
Livelihood Education

Quarter 1
Apply Hygiene and Sanitation
(Observe Personal Hygiene and Good Grooming
& Implement Food Safety Practices)

TLE_AFFP912OS-0g-1
 Introductory Message

For the facilitator:

Welcome to the Food Processing 8 Project CAP-LRE Apply Hygiene and Sanitation
(Observe Personal Hygiene and Good Grooming & Implement food safety practices).
This module was collaboratively designed, developed and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learners meet the standards
set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner:

Welcome to the Food Processing 8 Project CAP-LRE Apply Hygiene and Sanitation (Observe
Personal Hygiene and Good Grooming & Implement food safety practices)!
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or competencies

What I Need to Know
you are expected to learn in the module.

This part includes an activity that aims to check what

you already know about the lesson to take. If you get
What I Know
all the answers correct (100%), you may decide to skip
this module.

1
 This is a brief drill or review to help you link the current
What’s In lesson with the previous one.

In this portion, the new lesson will be introduced to you

What’s New in various ways; a story, a song, a poem, a problem
opener, an activity or a situation.
This section provides a brief discussion of the lesson.
What is It This aims to help you discover and understand new
concepts and skills.
This comprises activities for independent practice to
What’s More solidify your understanding and skills of the topic.
You may check the answers to the exercises using the
Answer Key at the end of the module.
This includes questions or blank sentence/paragraph
What I Have Learned to be filled in to process what you learned from the
lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities enrich your knowledge or skill of the lesson learned .

Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

2
 What I Need to Know
This module provides varied activities that will help you to understand the packing
procedures in food processing.
At the end of this module, you are expected to:
• explain the importance of good grooming in a workplace.; and
• follow the procedures in cleaning, checking and sanitizing personal
protective equipment.
• explain sanitary practices in food safety are implemented in line
with workplace safety regulations.
• Apply safety measures according to workplace rules and regulations.

What I Know
Multiple Choice
Directions: Read each statement carefully. Choose and encircle the letter of the correct
answer.

1. What illness is acquired by eating contaminated food?

A. air borne illness C. skin disease
B. food borne illness D. lung illness
2. Which of the following refers to the science of good health that signifies cleanliness
and freedom from the risk of infectious diseases?
A. hazards C. hygiene
B. sanitation D. cleanliness
3. When do personnel wash their hands wherein personal cleanliness may affect food
safety?
A. at the start of food handling activities
B. immediately after using the toilet
C. after handling raw food or any contaminated material
D. all of the above
4. Which of the following is the concern of person
A. freedom from any diseases
B. wearing of clean washable garments
C. observing sanitary habits and clean hands
D. all of these
5. Which of the following is not a GMP requirement on personnel hygiene?
A. hazard analysis C. illness and injuries
B. health status D. Personal cleanliness

3
6. How will you ensure the safety of raw materials particularly the quality of fish in
processing especially during handling?
A. by checking the source of supplies
B. by checking on the quality of the fish
C. by monitoring regularly of the preparation of fish
D. all of these
7. What is the purpose of applying strict quality control in choosing raw materials
for processing?
A. to prevent inferior finished products
B. to produce good finished product
C. to produce sound marketable product
D. all of the choices
8. How will you ensure that the workers can handle food safely during production?
A. workers are not infected with contagious disease
B. workers are not wearing their Personal Protective Equipment
C. Workers are smoking during preparation/processing of food.
D. worker’s hands are not thoroughly washed.
9. In keeping equipment and facilities safe and sanitary, what must be considered?
A. processing facilities must be well-ventilated
B. processing facilities should be adequately lighted and properly maintained
C. processing equipment/facilities should be cleaned and disinfected
before and after using
D. all of the choices
5. Which among the choices includes practices and procedures implemented in
processing plants to ensure product safety, product quality and prevention of
economic fraud?
A. GMP C. HACCP
B. SSOP D. none of the choices

What’s In
Personal protective equipment (PPE) have significant role because its protects the
user against physical harm or hazards that the workplace may present. It is important because
it exist as a preventive measure for industries that are known to be hazardous, like food
processing.

4
Fill in the Blank
Directions: Fill the blank with the correct types of personal protective equipment. Choose your
answer from the box below.

Laboratory gown
Face mask
. Head cap
Safety booths
Eye shield
Apron
Hand Gloves

What’s New
Crossword Puzzle
Directions: Complete the crossword puzzle by filling in a word that fits each clue.

5
 Notes to the Teacher
The activities in this module are arranged from simple to complex to help the learner
gradually master the desired learning competency. Give him/her the needed support and
guidance so that he/she will be able to perform the tasks to prepare him/her later on
Observe Personal Hygiene and Good Grooming and Implement food safety practices.

(Observe Personal Hygiene and Good Grooming &

Implement Food Safety Practices)

What is It

OBSERVE PERSONAL HYGIENE AND GOOD GROOMING

Good Manufacturing Practices (GMP) Requirements on Personal Hygiene
1. Health Status. People known, or suspected, to be suffering from, or to be a carrier of a
disease should not be allowed to enter any food handling area. It is a likely that they could
contaminate food. Any person so affected should immediately report illness or symptoms of
illness to the management.
Medical examination of a food handler should be carried out, if clinically or
epidemiologically indicated.
2. Illnesses and Injuries. The following conditions should be reported to the management so
that any afflicted persons need to subject themselves to medical examination and be excluded
from handling food.
a. Diseases of the respiratory tract, such as common cold, sore throat, pneumonia,
scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections spread
microorganisms such as staphylococci, which are indigenous to portions of the
respiratory tract.
b. Intestinal disorders, such as dysentery, typhoid fever and infectious hepatitis.
People suffering from intestinal disorders usually shed a lot of intestinal bacteria such
as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person
suffering from salmonellosis for example, may shed as many as 10 cells per gram of
feces, during illness (ICMSF,1988).
c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil, scabies
and severe rashes. The usual sites for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions. When infected persons handle food, the hazard of
passing staphylococci from skin surfaces to food increases. Pre-employment physical
examination is usually required for every person intending to work in a food plant in
order to establish freedom from above diseases.
3. Personal Cleanliness. Food handlers should maintain a high degree of personal cleanliness.
They should wear suitable protective clothing, head covering, gloves, facial masks, and
footwear. Suitable waterproof dressing should cover cuts and wounds, wherein personnel are
permitted to continue working.

6
Types of Personal Protective Equipment in Food Processing:
1. Head Cap/Hairnet - is to keep hair from contacting exposed food, clean
and sanitized equipment, utensils and linens, or unwrapped single-service
articles. The second purpose is to keep worker's hands out of their hair.

2. Face Mask - help limit the spread of germs. When someone talks, coughs,
or sneezes they may release tiny drops into the air that can infect others. A
face mask also protects the wearer’s nose and mouth from splashes or
sprays of body fluids.

3. Eye Shield/Goggles - are forms of protective eyewear that usually enclose

or protect the area surrounding the eye in order to prevent particulates, water
or chemicals from striking the eyes.

4. Hand Gloves - protect and comfort hands against cold or heat, damage by
friction, abrasion or chemicals, and disease; or in turn to provide a guard for
what a bare hand should not touch.

5. Laboratory Gown/Apron – is a garment that is worn over other

clothing and covers mainly the front of the body. It may have several
different purposes and is today perhaps most known as a functional
accessory that protects one's clothes and skin from stains and marks.

6. Safety Booths/Shoes - It prevents from getting foot injuries due to

slippery surface, heavy falling or rolling objects, sharp piercing edges,
pinch points, rotary machinery, hot objects, loops of ropes under
tension, splinters, electricity, chemicals or even bad weather etc.

Learning Experience for the Hygiene and Sanitation must address:

Personal Hygiene risks
• Poor personal grooming
• Poor personal and oral Hygiene
• Uncovered open cuts and wounds
• Not washing hands after eating, smoking, handling garbage or using bathroom and
visiting comfort room.
Environmental Hygiene risks
• Unsafe garbage storage and disposal
• Inappropriate and irregular cleaning practices
• Poor handling and storage of foods
• Inappropriate handling of potentially infectious linen
• Poor work practices

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Food Poisoning
• Definition
• Causes including
- Toxin formation when bacterial growth is at high rate
- Accidentally eating contaminated and toxic foods
- Incorrect storage and food handling procedures
• Types
- Staphylococcus Aureus
- Clostridium Perfringens
- Salmonella
- Listeria
- Clostridium Botulinum
- Camphylobacteria
• Symptoms
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
- Gastro-enteritis
- Dehydration
A. Report hygiene risks beyond the control of individual staff members immediately to the
appropriate person for follow-up.
Vermin control include pest control procedure for dealing with:
• Rats and mice
• Flies
• Cockroaches
Linen control include:
• Handling of potentially infectious linen
• Laundering of items
B. Take action to minimize or remove the risk within the scope of individual responsibility and
in accordance with enterprise and legal requirements.
Minimizing or removing risks may include:
• Auditing staff’s skills and providing training
• Ensuring policies and following procedures strictly
• Auditing incidents and taking follow-up actions
Personal Hygiene standards and procedures include:
• Following good personal hygiene rules
• Using of disposable gloves when handling foods
• Washing hands before and after using the bathroom, starting work and touching

8
 food or equipment
• Using brightly colored bandages for open wounds and sores
Food handling practices and schedules include:
• storage
• preparation
• disposal
Correct storage of the following food items:
• meat, poultry, and seafood
• dry goods
• fruits & vegetables
• dairy foods
Role of Food handlers:
• cleaning schedules
• maintenance of kitchen utensils, equipment, and food service items
• storage of kitchen utensils, equipment and food service items
Cleaning practices including regular cleaning of the following areas:
• accommodation
• food preparation
• storage
• laundry
• public

ARE YOU A FOOD HANDLER?

A food handler is anyone who works in a food business and who handles food and
surfaces that are likely to be in contact with foods such as cutlery, plates and bowls. He/She
may do many different things for a food business which include cooking, preparing, serving,
packing, displaying and storing food. Food handlers can also be involved in manufacturing,
producing, collecting, extracting, processing, transporting, delivering, thawing and preserving
food.
WHAT ABOUT PERSONAL HYGIENE?
Food handlers’ personal hygiene practices and cleanliness can minimize the risk of
food contamination. The most important things they need to know are the following:
• Do whatever is reasonable to prevent their bodies and anything they wear to come
in contact with the food surfaces.
• Wear clean, appropriate and suitable outer clothing for the job.
• Make sure bandages or dressings on any exposed parts of the body are covered
with a waterproof covering
• Avoid sneezing and coughing over unprotected food and surfaces.
• Do not spit, smoke or use tobacco and similar preparations where food is handled.
• Do not urinate or defecate except in toilet.

9
Hand Washing
Personnel should always wash their hands when personal cleanliness may affect food
safety, as shown in the following practices:
 before and after working and handling ready-to-eat and raw foods.
 after using the toilet, smoking, coughing and sneezing.
 after touching their hair, scalp and body openings.
They should avoid handling ready-to- eat food when unsure of cleanliness in the
process of preparing it.
Proper Techniques in Hand Washing

WHO.org.com

Visitors
Visitors in food manufacturing, processing or handling areas should, where
appropriate, wear protective clothing and adhere to the other personal hygiene provisions.
Entrance and Exit in a Workplace
1. All entrances and exits must be provided with screened doors swinging outward.
2. Signs of entrance and exit must be posted in corresponding areas.
3. Some organizations require thorough washing of hand and foot bath before entry into a
work area.
4. Wear appropriate work outfit before entry. Deposit them at designated areas upon exit
from the place.
Observance of proper hygiene and sanitation in the workplace and among personnel
is important in the production and preparation of wholesome food.

10
Implement Food Safety Practices
Sanitation in a processing plant is a primary concern of all food processing firms. It is
necessary to prevent or minimize hazards of product contamination and conditions
aesthetically offensive to the consumers, and to provide clean, healthful, and safe working
conditions.
Sanitation standard operating procedures (SSOP) are components of Good
Manufacturing Practices (GMPs) emphasizing sanitation procedures on the topics to be
discussed as follows:
Workplace Sanitation Regulation in Implementing Sanitary Food Handling Practices in
the Following Aspects;
In Handling raw materials and supplies
 Check the source of supplies (fish, salt, packaging materials)
 Check on the quality
- condition of fish (freshness and temperature
- presence of foreign materials
- color and purity of salt
- purity of other additives
In Monitoring during production
 The preparation of fish must be monitored regularly to ensure complete removal of
entrails and gills for eviscerated fish and by thorough washing for whole fish.
 The correct brine concentration, amount of other ingredients and the time of soaking
must be strictly observed to ensure uniformity of every batch.
 The proper drying or cooking endpoint must be observed to ensure uniformity of
product quality.
 In packaging for retail packs, proper packing of products in polyethylene(PE) or
polypropylene(PP) bags must be checked.
For bulk packs, check if product is properly stacked in carton boxes or wooden (Palo china)
boxes that are lined with high density polyethylene plastic film.
In labeling, check if it carries appropriate labeling in accordance with the rules and
regulations on labeling of pre-packaged foods. The following information shall be declared in
every container whether in bulk or in retail package.
For locally produced products:
1. The name of the product and product identification (generic name), printed in bold
capital letters.
2. Name and address of the manufacturer
3. Net weight (in metric units)
4. Ingredients (itemized in decreasing order)
5. Chemical additives e.g. preservatives
6. Open date marking e.g. “Best before” or “Consume before Date”
7. Lot Identification Code (Repackers must use manufacturer’s lot I.D. code)
8. Storage instruction: Store in a cool dry place.
For locally manufactured/repacked and imported/repacked products:
1. Same as in numbers 1, 3 to 8.
2. Name and address of manufacturer/repacker/importer

11
 3. Country of origin
In Storing and Transporting
1. Check if properly identified and if new production batches are segregated from previous
batches
2. Check if during storage and transport, product is not exposed to any of the following:
 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
1. 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.
Manufacturers shall provide traders with a Certificate of Quality of the specified batch or lot
sold to the repackers or traders.
2. Check quality control record.
3. Check marketing and distribution record.
Safety Measures to Be Observed in Implementing Sanitary Food Handling Practices
Good Manufacturing Practices (GMP) is a broad term and includes accepted standards
in the safety and maintenance of the following.
Production and Process Control Safety
1. 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.
2. A strict quality control of raw materials should be enforced. Low grade raw materials
or those that fail to meet specifications should be rejected because this would only result in an
inferior finished product.
3. Containers and carrier of raw materials, packaging materials, storage and
transportation of finished products should be thoroughly inspected and monitored.
Worker’s Hygiene and Safety
1. 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.
2. Workers infected with contagious diseases should not be allowed to work as they
can be sources of contamination. They should be quarantined until cured and safe from
spreading the disease. Food handlers with open and infected wounds or sores in the hands
or arms should not be allowed to handle food products directly for they can contaminate the
food they touch. They should always be made aware of the dangers of haphazard or careless
practices. Strict compliance to sanitary measures should be observed.
Equipment and Facilities Safety
1. 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).

12
 A good processing plant should have an effective pest control to keep it free from
rodents and insect pests. Cleanliness of processing equipment, utensils and surroundings
prevents both infestation and contamination.
2. Potable water supply should be available from adequate sources. Good drainage
and sewage disposal system should also be provided. These are essential for the efficient
maintenance of sanitation.
3. Waste disposal should be properly managed to prevent pollution of surroundings.

What’s More
Sequencing
Directions: Arrange the following techniques in proper hand washing. Write 1 for the first
technique, 2 for second technique, 3 for the third technique and so on. Place your answer on
the space provided.
___ Apply enough soap to cover all hand surfaces.
___ Wet hands with water.
___ Right palm over left dorsum with interlaced fingers and vice versa.
___ Rub hands palm to palm.
___ Backs of fingers to opposing palms with fingers interlocked.
___ Palm to palm with fingers interlaced.
___ Rotational rubbing, backwards and forwards wit clasped fingers of the right hand in left
palm and vice versa.
___ Rotational rubbing of the left thumb clasped in the right palm and vice versa.
___ Dry thoroughly with a single used towel.
___ Rinse hands with water.
___ Use towel to turn off faucet.

Multiple Choice

Direction: Read the following items carefully and encircle the letter of the correct answer.
1. What illness is acquired by eating contaminated food?
A. air borne illness C. skin disease
B. food borne illness D. lung illness
2. Which of the following refers to the science of good health that signifies cleanliness
and freedom from the risk of infectious diseases?
A. hazards C. hygiene
B. sanitation D. cleanliness

13
3. When do personnel wash their hands wherein personal cleanliness may affect food
safety?
A. at the start of food handling activities
B. immediately after using the toilet
C. after handling raw food or any contaminated material
D. all of the above
4. Which of the following is the concern of person
A. freedom from any diseases
B. wearing of clean washable garments
C. observing sanitary habits and clean hands
D. all of these
5. Which of the following is not a GMP requirement on personnel hygiene?
A. hazard analysis C. illness and injuries
B. health status D. Personal cleanliness
6. How will you ensure the safety of raw materials particularly the quality of fish in
processing especially during handling?
A. by checking the source of supplies
B. by checking on the quality of the fish
C. by monitoring regularly of the preparation of fish
D. all of these
7. What is the purpose of applying strict quality control in choosing raw materials
for processing?
A. to prevent inferior finished products
B. to produce good finished product
C. to produce sound marketable product
D. all of the choices
8. How will you ensure that the workers can handle food safely during production?
A. workers are not infected with contagious disease
B. workers are not wearing their Personal Protective Equipment
C. Workers are smoking during preparation/processing of food.
D. worker’s hands are not thoroughly washed.
9. In keeping equipment and facilities safe and sanitary, what must be considered?
A. processing facilities must be well-ventilated
B. processing facilities should be adequately lighted and properly maintained
C. processing equipment/facilities should be cleaned and disinfected
before and after using
D. all of the choices
5. Which among the choices includes practices and procedures implemented in
processing plants to ensure product safety, product quality and prevention of
economic fraud?
A. GMP C. HACCP
B. SSOP D. none of the choices

What I Can Do
To sum up your learnings kindly answer the following questions:

1. Why we need to practice good personal hygiene and good sanitation in food processing
area?

14
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

2. How would you minimize or eliminate hygiene risks?

_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

3. Give the following aspects in Implementing Sanitary Food Handling Practices.

_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

Assessment
TRUE or FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement is wrong.
__________ 1. Food handlers should maintain a high degree of personal cleanliness.
__________ 2. People suffering from or a carrier of a disease should not be allowed to enter
any food handling area.
__________ 3. Washing of hands should be done after preparation of food.
__________ 4. Workers should be well-groomed, that is to say, make up is a must for girls.
__________ 5. Smoking or spitting anywhere is allowed during food preparation.
__________ 6. A mask should be worn to cover the mouth during food preparation.
__________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be
worn.
_________ 8. Medical examination of a food handler should be carried out if clinically or
epidemiologically indicated.
__________ 9. Hands should be washed only after using the toilet.
__________ 10. It is advisable to work or prepare foods even with infected wounds or cuts.

Additional Activity
Identification:
Directions: Fill in each blank with a word or words to make the statement complete.
1. __________are components of GMP emphasizing sanitation procedures designed for the
promotion and maintenance of health and cleanliness in a processing plant.
2. __________ is the process of putting/attaching labels on the immediate container.
3. __________ is a primary concern of all food processing firms to prevent or minimize
hazards of product contamination and conditions aesthetically offensive to the consumers.
4. __________refers to the practices and procedures implemented in processing plants to
ensure product safety, product quality and prevention of economic fraud.
15
5. ____________ is any printed pictorial or material attached to any container.
6. __________ are situations that ensure safety of workers as well as food products that
reach the consumers.
7. __________is a disinfecting solution available for rinsing hands before handling food.
8. __________are protective coverings worn by food handlers to prevent contamination of
the food from foreign materials.
9. __________ refers to clean water that is safe for drinking and cleaning.
10. __________ is a mixture of salt and water.

Comments / Suggestions

16
Answer Key

17
 References
Bravo, Ferdinand S. Food “Fish” Processing NC II.CBLM. Exploratory Course 7& 8. pp.133-
149
Arts I, Sanitation in the Kitchen, Copyrighted Notice, Section 9 Presidential Decree No. 49,
pp. 5-8
Avelina T. Llagas et al.,Food Management and Service I, Experimental Edition 1994,
Sanitation and Safety,pp. 64 – 71
Senator Teresa Aquino – Oreta, Health guide for School Children and Family, Best Practices
in Health,pp. 1- 3
Internet - Training Package (Hospitality and Tourism) Follow Workplace Hygiene Procedures
Technology and Livelihood Education. Agriculture and Fishery. Food (Fish) Processing NC II
Competency Based Learning Materials (CBLM).
Website:
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.safetypostershop.com%2Find
ustrial-safety-posters%2Fclean-safe-at-work-food-processing-3%2F&psig=AOvVaw1kfr-
BhH132Tbgw8bElFf8&ust=1598346095809000&source=images&cd=vfe&ved=0CA0QjhxqF
woTCLCuqrK9s-sCFQAAAAAdAAAAABAD
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F453
174781257483107%2F&psig=AOvVaw2v_SWG6Af4sCtj6gOWcqx&ust=159833984870300
0&source=images&cd=vfe&ved=0CA0QjhxqFwoTCIDjpb2ms-sCFQAAAAAdAAAAABA
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.123rf.com%2Fclipart-
vector%2Fsafety_goggles.html&psig=AOvVaw1suh58CoyBhRi_pSuCNn6L&ust=159834047
3504000&source=images&cd=vfe&ved=0CA0QjhxqFwoTCPDwobyos-
sCFQAAAAAdAAAAABAJ
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 For inquiries or feedback, please write or call:

Department of Education – Region III

Learning Resource Management Section (LRMS)
Diosdado Macapagal Government Center
Maimpis, City of San Fernando (P)

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