11

TECHNICAL VOCATIONAL AND LIVELIHOOD

AFA - FOOD (FISH) PROCESSING
QUARTER 1
Week 2

CapSLET
Capsulized Self - Learning
Empowerment
Toolkit

Schools Division Office of Zamboanga City

Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self - Learning Empowerment Toolkit

SUBJECT &
Food Processing 11 QUARTER 1 WEEK 2
GRADE/LEVEL
TOPIC Contamination and food safety issues related to dispensing
LO 1.Prepare to Dispense Ingredients CODE
LEARNING 1.1.Inspect materials to confirm type, quality
COMPETENCY clearance, quantities and identify any obvious
contamination or non-conformance with workplace TLE_AFFP9-12NB-IIIa-e-1
requirements
1. Define contamination;
LEARNING
OBJECTIVES 2. Explain the sources and routes of contamination;
3. Value the importance of food safety.
IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Contamination and food safety issues related to dispensing

Contamination is a very important aspect as this is the mode that most unwanted microorganism
may be transmitted to fish and other fishery product.

Unwanted microorganism may contaminate fish processing facilities through raw materials.
Personal or mobile equipment such us forklifts. Through leakage and openings in building or through
pests and some pathogens can even survive for long periods of time in processing plants.

Many of these microorganisms occur naturally in aquatic and general environments, and may
contaminate seafood’s even before they are captured during and after processing.

Contamination via air can occur through dust particles or via aerosols which are formed
especially when contaminate surfaces, floors or drains are sprayed with high pressure. Resulting in
formation of droplets that can be suspended in the air (Den Aantrekker at al.2003).Water is also
vehicle for transmission of many agents of diseases.

As for quality assurance, methods such as the GMP/GHP and HACCP are recommended for
used by any food processing establishment to make available safe, wholesome and nutritious food for
human consumption.

Source and Routes of contamination

1. Raw Materials
Unclean, insufficiently or inadequately cleaned processing tools, utensils and equipment
have been identified as sources of bacterial contamination in processed seafood’s.

Utensils and equipment used in processing food should be adequately cleaned, disinfect and
properly maintained to avoid the contamination.

2. Personnel

Transfer of microorganism by personnel particularly with the use of hands, is of vital

importance (chen et al.2001, Montville et al.2001 Bloomfield 2003). Low infectious doses of
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 organism such as shigella and pathogenic Escherichia coli have been linked to hand contact
as source contamination. Poor hygiene such as improper washing has been identified as a
cause of transmission.

Proper hand washing and disinfection has been recognized as one of the most effective measures
to control the spread of pathogens.

Handwashing procedures:

Proper hand washing and disinfection has been recognized as one of the most effective measure to
control the pathogens.

The following are the procedures to be followed in washing hands;

wet hands with potable water
apply enough soap to build up
good father
Dry hands with clean, single use,
disposable paper towels or hot air
below dryer
HANDS
Rinse hands thoroughly under running water

Rub hands together for at least Clean under fingernails

20 second and between fingers

3. pests
Insect, birds and rodents have been recognized as important carriers of pathogens and other
microorganism.

4. Water
Water, like food, is a vehicle for transmission of many agents of disease and continues to
cause significant outbreak of diseases in developed and developing countries world-wide.

SAQ-1: What fishery product that occur microorganism in aquatic environment?

SAQ-2 : It is recognized as important carriers of pathogens and other microorganism.

Let’s Practice!

(Answer on the Answer Sheet provided for Activity and Assessment.)

Directions: Write true if the statement given is correct. If the statement is false encircle the word/
words that made is correct.

______1. It is very important that every worker practice proper hand washing techniques during the
preparation handling and processing of food.
______2. All areas with in the building ,storage and office areas, as well as processing areas, must
be kept clean neat and free of soil or spills.
______3. The sanitation process start with a dry pickup of scrap, paper, packaging, and product or
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 ingredient spills.
______4. Decision to clean equipment or rooms more than every 24 hours must be supported by
sufficient scientific documentation to prove that this will not result in insanitary condition and
the production of adulterated product.
______5. When selecting cleaning chemicals and sanitizer, it is also important to match the type of
material used for the processing equipment so that the equipment does not deteriorate.
______6. Potable means that it is fit for human consumption without further treatment.
______7. The final step in the process is to apply sanitizer to all cleaned and rinsed surfaces to
destroy hidden microorganisms.

_______8. Product safety and quality are highly dependent on sanitation, as improper sanitation will
result in reduced shelf life and increased loss due to spoilage.
_______9. Dry pick up and rinse are not so important steps to remove as much soil as possible as
most chemical cleaner are not designed to remove excess soils or gross contamination.
_______10. The final step in the process sanitizer to all cleaned and rinsed surfaces to initiate entry
of microorganism.

REMEMBER
Key Points

• Pathogen-A microorganism (bacterium, parasite, virus, or mold) that causes disease in

human.
• GMPS-Good, manufacturing practices, procedure for sanitation, facilities, equipment,
processes and controls current manufacturing practices.
• HACCP-Hazard analysis and critical control point, is a systematic preventive approach to food
safety from biological , chemical, physical hazards and more recently radiological hazards in
production processes that can cause the finish product to be unsafe and design measure to
reduce these risks to a safe level.
• GHP--Group Health plan is a system for ensuring that products are consistently produced and
controlled according to quality standards.

TRY
Let’s see how much have you learned today!
(Answer on the Learner’s Activity and Assessment sheets.)
Directions: Essay

1. Why is food safety important?

2. What are those sources and routes of contamination?
3. Why we should follow the proper procedures of hand washing.

CBLM Food _Fish_ processing grade 9 pdf curriculum guide.

REFERENCE/S “Safefood: Food Safety, Healthy Eating & Food Hygiene on the Island of Ireland.”
2019. Safefood.Eu. 2019. https://www.safefood.eu/Home.aspx.

“Quality Control & Supply Chain Audits | QIMA - Global Services.” 2018. Qima.Com.
2018. https://www.qima.com.

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 This learning resource contains copyrighted materials. The use of which has not been
specifically authorized by the copyright owner. We are making this learning resource in
our efforts to provide printed and e-copy learning resources available for the learners in
reference to the learning continuity plan of this division in this time of pandemic.
DISCLAIMER
This LR is produced and distributed locally without profit and will be used for
educational purposes only. No malicious infringement is intended by the writer. Credits
and respect to the original creator/owner of the materials found in this learning
resource.

Written by:
AIDA B. ALTURAS
Teacher I
Vitali National High School

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 CapSLET
Learner’s Activity and Assessment Sheets

SUBJECT Food (fish) Processing

NAME
YEAR AND SECTION
TEACHER’S NAME
SAQ 1:
_________________________________________________________________________
What is Digestion?
_________________________________________________________________________

SAQ 2:
_________________________________________________________________________
What is Digestion?
________________________________________________________________________

Let’s Practice!

Directions: Write true if the statement given is correct. If the statement is false encircle the word/
words that made is correct.
_____________________1. ________________________6.
_____________________2. ________________________7.
_____________________3. ________________________8.
_____________________4. ________________________9.
_____________________5. ________________________10.

TRY
Directions: Essay

1.
ANSWER: _______________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

2.
ANSWER: _______________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
3.
ANSWER: _______________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
______________________________________________________________________

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 Republic of the Philippines
Department of Education

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: Food Fish Processing 11 Grade Level: ____11________

Title: Contamination and food safety issues related to dispensing
Quarter: ____________1_____________________________________________________
Week: _______________2____________________________________________________
Learning Competency: LO 1.Prepare to Dispense Ingredients

Instructions:

1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards indicated
in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite specific
page/s, briefly indicate the errors found, and give your recommendations in the attached Summary of Findings
form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. /
2. The copyrighted texts and visuals used in the LR are /
cited.
3. The copyrighted materials used in the LR are accurately /
cited.
4. The references are properly cited in the Reference/s box /
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied

Factor II. Learning Competencies

1. Content is consistent with the targeted DepEd Most /
Essential Learning Competencies (MELCs) intended for
the learning area and grade level.
2. The MELC is subtasked into learning objectives based /
on the Compressed Curriculum Guide Syllabus (CCGS)
of a specific learning area.

Note: These 2 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied

Factor III. Instructional Design and Organization

1. The LR contributes to the achievement of specific /
objectives of the learning area and grade level for which
it is intended.
2. Sequencing of contents and activities from /
UNDERSTAND, REMEMBER and TRY within each
lesson facilitates achievement of objectives.
3. Content is suitable to the target learner’s level of /
development, needs, and experience.
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 4. Content reinforces, enriches, and / or leads to the /
mastery of the targeted learning competencies intended
for the learning area and grade level.
5. The LR develops higher cognitive skills (e.g., critical /
thinking skills, creativity, learning by doing, problem
solving) and 21st century skills.
6. The LR enhances the development of desirable values /
and traits such as: (Mark the appropriate box with an
“X” applicable for values and traits only)
/

Note: At least 5 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied

Factor IV. Instructional Quality

1. Content and information are accurate. /
2. Content and information are up-to-date. /
3. The LR is free from any social content violations. /
4. The LR is free from factual errors. /
5. The LR is free from computational errors (if applicable) /
6. The LR is free from grammatical errors. /
7. The LR is free from typographical errors. /
Note: At least 6 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied

Factor V. Assessment
1. The LR provides useful measures and information that /
help the teacher evaluate learner’s progress in mastering
the target competencies.
2. Assessment aligns with the learning competency/ies. /

3. Assessment provides clear instructions in the TRY /

section.
4. Assessment provides correct answer/s. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied

Factor VI. Readability

1. Vocabulary level is adapted to target users’ experience /
and understanding.
2. Length of sentences is suited to the comprehension level /
of the target user.
3. Sentences and paragraph structures are varied and /
appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities /
are clear to the target user.
5. The LR provides appropriate mother tongue for the /
target user.
Note: At least 4 criterion items must be marked YES to Complied Not
indicate compliance to this factor Complied

LAYOUT AND DESIGN

Factor I. Physical Attributes
1. All necessary elements are complete. /
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 2. Cover elements are correct and complete. (i.e., w/ grade /
indicator & learning area, CapsLET title, quarter,
headings, division tagline)
3. The CapsLET follows the prescribed learning area color. /
4. The LR observes correct pagination. /
5. Contains accurate learning competency and code. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor Complied

Factor II. Layout and Design

1. The LR follows the prescribed CapsLET template. /
(maximum of 10 pages and minimum of 3 pages)
2. The LR follows the prescribed CapsLET paper size /
(long bond paper - 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this Complied Not
factor. Complied

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles /
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and /
italics.
Note: All criterion items must be YES to indicate compliance Complied Not
to this factor. Complied

Factor IV. Visuals

1. It contains visuals that illustrate and clarify the concept. /
2. It has images that are easily recognizable. /
3. Layout is appropriate to the child. /
4. Text and visuals are properly placed. /
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied

Recommendation: (Please put a check mark (/) in the appropriate box.)

Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be implemented.

Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be implemented.

For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been made
without any undue influence from others.

Name/s Signature/s

Evaluator/s: MARISSA F. CASTRO

ROWENA J. JULSANI ________________________

JAMES B. DELOS REYES ________________________

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 Date accomplished: July 10, 2020

Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed CapSLET

Title of the CapSLET: Contamination and food safety issues related to dispensing Grade Level: 11__
Quarter: ___________1________________
Week: ____________2_________________
Part of the Brief Specific Put a check mark
CapSLET/ description recommendation
Paragraph / of Errors/ s for improving
Line / Page Findings/ the identified
number (in Observation criterion Not
Implemente
chronologica s Implemente
d
l order) d

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

Other Findings: Write additional comments and recommendations not captured

in the evaluation tools used.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________
Prepared by: Date accomplished:

MARISSA F. CASTRO July 23, 2020

(Signature Over Printed Name)

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