7/8 Technology and DEPARTMENT OF EDUCATION

Livelihood Education
FOOD PROCESSING
Quarter 1-Module 5
Prepare the Raw Materials
(Clean and Wash Raw Materials)
TLE_AFFP912SC-1e-2
Food Processing – Grade 7/8
Quarter 1 – Module 5:
Prepare the Raw Materials
(Clean and Was Raw Materials)

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

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
Joel I. Vasallo, PhD
EPS – Technology and Livelihood Education
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 9
Supplementary Learning Resource

2
 7/8

Technology and
Livelihood Education
Quarter 1
Prepare the Raw Materials
(Clean and Wash Raw Materials)

TLE_AFFP912SC-1e-2
 Introductory Message

For the facilitator:

Welcome to the Food Processing 7/8 Project CAP-LRE Prepare the Raw
Materials (Clean and Wash Raw Materials).
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 7/8 Project CAP-LRE Prepare the Raw Materials (Clean
and Wash Raw Materials)!
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.
 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!
 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:
• Follow the procedure of cleaning and washing of raw materials;
• Explain why washing raw materials is necessary; and
• Identify the diseases causing of improper cleaning and washing of raw materials.

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

1. Why do you need to remove the stickers on fruit before washing it?
A. the stickers are inedible
B. keeping the sticker on will prevent that area from being wash
C. keep the sticker so you know you are not allergic to the fruit
D. you don’t need to remove the stickers because they are edible
2. Which food you should soak instead of rinse to clean?
A. Blueberries C. Lettuce
B. Grapes D. All of the above
3. Which of washing solution is best at reducing pesticides and bacteria?
A. Salt solution C. Commercial solution
B. Water and vinegar solution D. Water only
4. How long should you wash your hands?
A. 3 – 5 seconds C. 10 – 15 seconds
B. 5 – 10 seconds D. 15 – 20 seconds
5. To reduce the risk of consuming pesticides in fruits, an individual can:
A. Eat only organic fruits
B. Eat only two servings of fruit a day
C. Use commercial fruit cleaners
D. Wash and peel fruits
6. Most cases of foodborne illness are the result of:
A. Bioterrorist activities
B. Environmental contamination
C. Poor food-handling practices at home and restaurants
D. Use of unclean water to prepare foods
7. How long should it take to wash and dry hands effectively?
A. 10 seconds C. 1 minute 20 seconds
B. 30 seconds D. 2 minutes
8. The following are the proper washing of raw materials, except one:
A. Wash your hands with hot soapy water for at least 15-20 seconds
before and after preparing raw materials.
B. Clean your countertop, cutting boards, and utensils after peeling produce and
before cutting and chopping.
C. Wash fruits with soaps or detergents.
D. Use clean potable cold water to wash items
9. Which of the following is not the role and responsibilities of the FDA?
A. Pest control
B. Post marketing control
C. Pre-marketing control
D. Control of manufacturing facilities and product quality.
10. Which of the following is not the responsibility of CDC (Centers for Disease Control
and Prevention)?
A. to control the introduction of deiseases
B. to spread the viruses
C. provides consultation and assistance to other nations
D. to promote health activities
 What’s In
Checking the availability of raw materials the availability and safety of home-
preserved foods is dependent, in large part, on the ingredients that are used. Selecting
the highest quality of materials is the first step.

Identification
Direction: Identify the following item by choosing the correct answer in the box.

Ascorbic acid Brown sugar Citric acid Corn syrup

Fruits Honey Stevia Sucralose
Table sugar Water

__________1. A typical white granulated product we use to sweeten foods.

__________2. Manufacture from cornstarch by heating under acidic conditions.
__________3. It accounts for over 90 percent of most foods.
__________4. Refined white sugar with molasses mixed in, and although the flavor
differs somewhat, it has about the same sweetness value as white sugar
__________5. A natural product in which the primary sugar is fructose.
__________6. It contain natural acids that prevent the growth of food poisoning bacteria.
__________7. A chemically modified form of sucrose with no nutritive value
__________8. Used to preserve the color of fresh cut fruit
__________9. Also known as, vitamin C is use as an antioxidant to keep fruit from darkening.
__________10. Stable to heat and could be used for canning fruit and other products in which
sugar is not critical to food safety or texture.

What’s New
Directions: Arrange the jumbled letters given in each fingers. Write your answer in the table
provided and briefly discuss what you know about the fixed word.

1.

2.

3.

4.

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.

(Clean and Wash Raw Materials)

What is It

Clean and wash raw materials

Proper cleaning and washing is essential to produce high quality, safe preserved
products. The key concepts of cleaning know what to wash, what soils are present, best
practices for cleaning steps and washing factors and understanding how to handle raw
materials safely.

Raw materials can become contaminate in many ways. During the growing phase, fruits may
be contaminate by animals, harmful substances in the soil or water, and poor hygiene among
workers. After fruits harvested, it passes through many hands, increasing the contamination
risk. Contamination can even occur after the raw materials has been purchase, during food
preparation, or through inadequate storage.

If possible, FDA says to choose raw materials that isn’t bruised or damaged, and make sure
that pre-cut items either refrigerated or on ice both in the store and at home. In addition, follow
these recommendations:

 Wash your hands with hot soapy water for at least 15-20
seconds before and after preparing raw materials.
 Clean your countertop, cutting boards, and utensils after
peeling produce and before cutting and chopping.
Bacteria from the outside of raw produce can be transfer
to the inside when it is cut or peel. Wash kitchen surfaces
and utensils with hot, soapy water after preparing each
item.
 Do not wash fruits with soaps or detergents.
 Use clean potable cold water to wash items.
 For fruits with thick skin, use a vegetable brush to help wash away hard-to-remove
microbes.
 Some fruits such as raspberries should not be soak in water. Put fragile produce in a
colander and spray it with distilled water.
 After washing, dry with a clean paper towel. This can remove more bacteria.
 Do not forget that homegrown, farmers market, and grocery store fruits and vegetables
should also be well wash.
 Do not rewash packaged products labeled “ready-to-eat,” “washed” or “triple washed.”
 Once cut or peeled, refrigerate as soon as possible at 40ºF or below.
 Do not purchase cut produce that is not refrigerated.
  Firm fruits. Fruits with firmer skins like apples, lemons, and pears, as well
as root vegetables like potatoes, carrots, and turnips, can benefit from being
brush with a clean, soft bristle to better removed residues from their pores.
 Delicate fruits. Berries, mushrooms, and other types of produce that are more
likely to fall apart can be clean with a steady stream of water and gentle friction
using your fingers to remove grit.

Before preserving your fruits and veggies, follow the simple steps above to minimize the
amount of germs and substances that may be on them.
Remember:

 Don’t wash too soon or you may invite bugs and bacteria
Moisture on the skins of fruits and vegetables is rarely a good
thing. Even the raw materials know that, as their skins are often
design to help repel water while they are growing. Nevertheless,
if the food gets wet—perhaps from washing when you get home
from the store—you could be inviting bacteria. Moist spots can
quickly soften fruit or vegetable skin. That attracts bacteria and
bugs, both of which can be problematic for food safety. Rot can
ultimately ruin the food too soon.

Why washing raw materials is necessary.

 To get rid of germs.

o The Centers for Disease Control (CDC) says you
should clean every raw materials before you cut or
cook it.
 To avoid food-borne illnesses
o Like norovirus, which is the leading cause of disease
outbreaks from contaminated food. Experts recommend
washing all fruits under running water and drying with a
clean cloth towel or paper towel to reduce bacteria that
may be present on the surface.
 To help prevent the spread of germs in your work area.
o Since the fruit can pass through many hands and environments before it ends
up in your shopping cart, exposure to germs is higher
 As most of the raw materials is grew in outdoor farms
o All the elements of nature can be expose to your food before you do. Often this
produce contains tiny insects or slugs, which should be clean off before
processing.
 To remove some herbicides and pesticides
o These chemicals are spray to keep the bugs away but in all possibilities be also
present on the fruit and vegetable skin. Washing will remove some of it and
prevent them from entering your body. Many pesticides can be harmful if
ingested in large quantities, so washing helps to remove the surface chemicals.
 To removes dirt and debris.
o It is normal for dirt and debris to appear on fruits and vegetables as they are
grow in the soil, sand, grit, and many other natural products that might not be
harmful but certainly will not taste great. You should wash your vegetables in
cold running water for getting rid of the dirt that may ruin your product.
 Cross contamination.
o You should wash the skin even if you do not plan to eat it. This goes for foods
like avocados, watermelons, and even root vegetables. Cross-contamination
may take place, which creates a pathway for bacteria and pesticides.
  Bruising is not a good idea.
o Bruises and tiny surface cuts are just another way to let bacteria get into the
food. A porous surface or a crack is like an open wound for bacteria. You can
cut away the damaged part, but you will need to make sure you wash the
surface before you do.
 Wash the right way.
o The Food and Drug Administration recommends you wash all raw materials
under cold running water for one to two minutes just before you intend to
preserve it. Moreover, before you rinse your materials, go ahead and wash
your hands with soap and water, too. This helps remove any bacteria or viruses
you have on your hands that could be transfer to the food. If the food has a
harder surface, you can use a brush or gently rub the fruit with your hand. Dry
the fruits thoroughly with a clean dishtowel or paper towel.

The Consequences of Improper Handling of Raw Materials

Bacterial growth / cross contamination

 Excessive bacterial growth and cross contamination are two of the main problems that
can occur due to poor food handling.
 Cross contamination, of course, occurs when you contaminate foods with either other
foods or products.
 Example:
 Cutting up raw meat on a cutting board, and then cutting up vegetables
on the same board without first thoroughly cleaning said board.
 Preparing food on a surface that recently sprayed with insecticides.

These two are unfortunately common if food is not handle properly. In addition, more often
than not, these two factors typically lead to some of the following, more substantial issues…

1. Food poisoning

Food poisoning is the one of the key consequences that comes from improper food
handling. It could be the food being handle with unclean hands and cross contamination. As
mention, many of the poor food handling practices that allow for bacterial growth and cross
contamination will also be the same practices that lead to food poisoning.

Effects of food poisoning:

 Nausea
 Vomiting
 Seizures
 Brain damage

Different people respond to food poisoning in different ways, and certain types of foods can
be tie to specific forms of food poisoning such as Salmonella and E. coli. But regardless of
the form of food poisoning or how it affects different individuals, it is still the most common
and concerning consequence of poor food handling.
In the instances where an individual may sustain brain damage or die as a result of food
poisoning, that is a very heavy form of guilt to carry for the individual responsible for the
improper handling.
 What’s More
Fill in the blanks

Direction: Fill the following statement by choosing the correct answer in the word bank.
Word Bank:

Animals Cleaning Contaminate Factors Hygiene

Practices Preparation Quality Safely Washing

Proper cleaning and (1)__________ is essential to produce high (2) __________, safe
preserved products. The key concepts of (3) __________ know what to wash, what soils
are present, best (4) __________ for cleaning steps and washing (5) __________ and
understanding how to handle raw materials (6) __________.

Raw materials can become (7) __________ in many ways. During the growing phase, fruits
may be contaminate by (8) __________, harmful substances in the soil or water, and poor
(9) __________ among workers. After fruits harvested, it passes through many hands,
increasing the contamination risk. Contamination can even occur after the raw materials has
been purchase, during food (10) __________, or through inadequate storage.

Sequencing

Direction: Arrange the following steps of proper washing of raw materials, range the items
from A to J.
_____ 1.Do not forget that homegrown, farmers market, and grocery store fruits and
vegetables should be well wash.
_____ 2. Once cut or peeled, refrigerate as soon as possible at 40ºF or below.
_____ 3. Wash your hands with hot soapy water for at least 15-20 seconds before and after
preparing raw materials.
_____ 4. Use clean potable cold water to wash items.

_____ 5. Do not rewash packaged products labeled “ready-to-eat,” “washed” or “triple

washed.”
_____ 6. Do not wash fruits with soaps or detergents.
_____ 7. Some fruits such as raspberries should not be soak in water. Put fragile produce in
a colander and spray it with distilled water.
_____ 8. For fruits with thick skin, use a vegetable brush to help wash away hard-to-remove
microbes.
_____ 9. After washing, dry with a clean paper towel. This can remove more bacteria.
_____ 10. Clean your countertop, cutting boards, and utensils after peeling produce and
before cutting and chopping.
 What I Can Do
To sum up your learnings kindly answer the following questions:

1. How do you know when your raw material is properly clean?

_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

2. What happens if you don’t wash the raw materials correctly?

_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

3. Have you tried eating fruits without washing them during preparation? What happened?
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________

Assessment
True or False
Directions: Write True if the statement is correct and False if it is incorrect.
_____ 1. Food poisoning is the one of the key consequences that comes from improper food
handling.
_____ 2. Wash your hands with hot soapy water for at least 15-20 seconds before and after
preparing raw materials.
_____ 3. Purchase cut produce that is not refrigerated.
_____ 4. The Centers for Disease Control (CDC) says you should clean every raw materials
before you cut or cook it.
_____ 5. Norovirus is the leading cause of disease outbreaks from contaminated food.
_____ 6. Do not clean your countertop, cutting boards, and utensils after peeling produce and
before cutting and chopping.
_____ 7. Experts recommend washing all fruits under running water and drying with a clean
cloth towel or paper towel to reduce bacteria that may be present on the surface
_____ 8. Wash fruits with soaps or detergents
_____ 9. You should wash the skin even if you do not plan to eat it.
_____ 10. The Food and Drug Administration recommends you to wash all raw materials
under hot running water for one to two minutes just before you intend to preserve it.
 Additional Activity
Word Search
Direction: List five things that you do when cleaning and washing fruits and
vegetables. Give at least two sentences each.
1.

2.

3.

4.

5.

Your answer will be rated using the scoring rubric:

Comments / Suggestions
Answer Key
 References
Technology and Livelihood Education. Agriculture and Fishery. Food (Fish) Processing NC II
Competency Based Learning Materials (CBLM).
Website:
https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables
https://extension.umaine.edu/publications/4336e/
https://www.google.com/search?q=hand+pattern+activity+sheet&source=lnms&tbm=isch&s
a=X&ved=2ahUKEwj_sLjFiPDrAhWXQN4KHYcEAEoQ_AUoAXoECAwQAw&biw=1366&bih
=657#imgrc=qvIwMKa5wrz_xM
https://int.search.myway.com/search/AJimage.jhtml?&n=786715cb&p2=%5EBYX%5Exdm2
33%5ETTAB03%5EPH&ptb=615B6833-D3C1-451E-84B6-
D6FDB0C3BBF9&qs=&si=&ss=sub&st=tab&trs=wtt&tpr=sbt&enc=2&searchfor=EOpaNOE
M1ixDMFJaPw4APdhShIKUtXsdgnCtPb_1QoxcuYn5pREgDtdBUubcsHG5rhwD54TJxQ0D
ud4tF1Xv41Q7G7mJsMLPsH4peUAJkhvwcMNhoroT8lszdrndHruGNrZiTzwGQLVyFJyWj3J
asQeF7w5Qs_FJiGXuAmSjeYZHmqNsU_esLw6VSyzYP5TE9xXk9foRfbOtkYBaMxCcZpkG
zxQ6Zv7yApd-spOJ0ZtEq6BP2H04z_YvsMnCp8GW4E-
XImYXxXUAJXdHr1mL6HgRicUhOF8jOLqnfC8CXw73DTQ1nG2RwqnvesxxsCUgZVWlxTt
Gd3UxqwS34KOg6A&ts=1599988131488&imgs=1p&filter=on&imgDetail=true
https://int.search.myway.com/search/AJimage.jhtml?&n=786715cb&p2=%5EBYX%5Exdm2
33%5ETTAB03%5EPH&pg=AJimage&pn=4&ptb=615B6833-D3C1-451E-84B6-
D6FDB0C3BBF9&qs=&searchfor=basket+worksheet&si=&ss=sub&st=tab&tpr=sbt&trs=wtt&
ots=1599990810860&imgs=1p&filter=on&imgDetail=true
https://timesofindia.indiatimes.com/life-style/food-news/why-washing-fruits-and-vegetables-
is-necessary/photostory/70521396.cms
https://int.search.myway.com/search/AJimage.jhtml?&n=786715cb&p2=%5EBYX%5Exdm2
33%5ETTAB03%5EPH&pg=AJimage&pn=3&ptb=615B6833-D3C1-451E-84B6-
D6FDB0C3BBF9&qs=&searchfor=stethoscope+vector&si=&ss=sub&st=tab&tpr=sbt&trs=wtt
&ots=1599992054500&imgs=1p&filter=on&imgDetail=true
https://www.google.com/search?q=curious+student+clipart&tbm=isch&hl=en&chips=q:thinki
ng+curious+student+clipart,g_1:thinking,online_chips:vector&hl=en&sa=X&ved=2ahUKEwiE
qsbkqejrAhVE15QKHQhHAHYQ4lYoBHoECAEQHA&biw=1349&bih=657#imgrc=83PgbWT
EgjX07M
https://www.healthline.com/nutrition/washing-vegetables#how-to
https://www.rd.com/article/dont-wash-produce/
http://www.cannonlogistics.com.au/blog/the-consequences-of-improper-food-handling/
 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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