A Detailed Lesson Plan in TLE 9

I. Objectives
At the end of the lesson, 75% of the learners should be able to :
a. Define food hygiene
b. Identify the good food hygiene; and
c. Present hot and cold food according to health and hygiene regulations.

II. Subject Matter

a. Topic/Lesson: Safety and Hygienic Practices in Kitchen
b. References: Science 8 Manual, Quarters 3 Module 2, DepEd, pp. 5-16 Code (MELC
Week 3-4 S8MT-IIIIc-d-9)
c. Instructional Materials: Power point and Hands out
d. Strategy/Methods: Direct Teaching
e. Values Integration: obedience, respect and cooperation

III. Procedure

Teacher’s Activity Student’s Activity

A. Preliminary Activities

Greetings

Good morning class! Good morning, sir

Prayer

May I request _______ to lead the prayer (____will lead the prayer)

 Classroom condition

Before you take your seats kindly arrange your chairs and (Pick the scattered pieces of paper and trash)
pick some pieces of trash.
 Checking of attendance
(Say present when their name are called)
If I call your name , say “Present “

B. Review of the Past Lesson

Let’s have a short recap.

Its all about techniques of selecting meat sir.
What is the topic that we discuss yesterday?

Very good! Presentation techniques food items that

make u buffet.
What else?

Very good!

Who can give the 3 techniques of cutting or slicing meat in

Argentine dish? The three techniques, sir, are to let rest, cut
against the grain, and use a cutting board.

Exactly

So those are the techniques and tips on how to cut or slice a

meat.

C. Motivation
Before we proceed our discussion, let’s have an activity
called Unscrambled me!

I have here scrambled words and you will be going to arrange

them . You will encounter these words later into our
discussion .

1.0DFO - ENIHEYG

2. AZDARH 1. FOOD HYGIENE

2. HAZZARD
3. DOFO - INOGNPSIO 3. FOOD POISONING
4. STORAGE
4. GERATSO 5. CLEANING
6. HEALH
5. ICGNLNAE 7. CLEANING
8. CROSS-CONTAMINATION
6. AHHTLE

7. LNLGHICI

8 RSSCO - INOTCNOATAINM

Very Good !

Okay class base on the words that you've guest What is your
idea about the next topic that we are going to discussed ? About health and food hygiene!

D. Presentation / Discussion

The topic that we are going to discussed is all about , food

hygiene .

What is food hygiene ?

Food hygiene is a term used to describe
the important process of storing ,
handling ,and preparing food and drinks
in a way that minimizes the risk of
people contracting illness from
infection and food-borne viruses.
Exactly!

The primary purpose of food hygiene policies in restaurants is

to create a framework that reduces the risk of food becoming
contaminated and leading to illness amongst customers .

There are some critical elements

Cleaning procedures - All kitchen and restaurant equipment
must be meticulously cleaned . Including kitchenware , front
of house areas , surfaces , floors , and bins.
Cross-contamination prevention - This can be implemented
by using color - coded chopping boards and knives , storing
raw and cooked foods separately , maintaining a cleaning
Rota , and cleaning all surfaces thoroughly . These measures
help to prevent bacterial , allergenic , chemical , and physical
cross - contamination . Personal hygiene - This can be
implemented by wearing appropriate uniforms and protective
clothing , regularly washing hands and implementing strict
procedures around illnesses for all restaurant employees.
Cooking temperatures - In a restaurant environment , it's
crucial that all food served to customers is stored at the
correct temperatures and cooked appropriately . These
measures help to prevent the growth and spread of potentially
harmful bacteria .
Allergen awareness control - All restaurant staff need to be
aware of the 14 most common food allergens and should try
to prevent cross contamination from these allergens at all
times .
Safe storage of food - All food on your restaurant premises
must be labelled and dated appropriately and stored in
temperature controlled environments .

Why restaurants must comply with food hygiene standard ?

There are several reasons why food hygiene

is so essential in restaurant this include;
Food hazards and food poisoning
Reputation , penalty notices and closure
training improves quality control and
efficiency employees will understand their
Good food hygiene - the Four C's in the hospitality industry , job.
four C's are an important aspect of food hygiene safety .
Chilling , Cooking , cleaning and cross contamination are all
parts of the food handling process and have to be
implemented professionally at all time.

Cleaning - efficient cleaning eliminates bacteria on surfaces ,

equipment and hands , its also an excellent way to prevent
harmful bacteria from spreading onto food . Additionally ,
split food , used equipment and crockery must cleared away
after use.
Cooking- thorough cooking eliminates harmful bacteria
present in food . For this reason , it's essential to ensure that
food is cooked correctly . When reheating or cooking food ,
restaurant staff must make sure that piping hot , and food
must always be served at a minimum temperature of 63 ° C.
Cross - contamination -is one of the leading causes of food
poisoning . It occurs when bacteria are spread between
equipment , food , or surfaces . It's more likely to happen
when raw food touches food that is ready to eat , surfaces , or
equipment.
Chilling- Correctly chilling food helps to prevent the growth
of harmful bacteria . Many foods require a chilled storage
environment to stay safe and to slow down their process of
decomposition.

There are also critical considerations for food hygiene

standards in restaurants so , what are they ?
Restaurant premises should provide
adequate:
 Toilets and handwashing facilities
for staff.
 Ventilation in bathrooms and
kitchen.
 Staff changing facilities.
Very good!  Ample storage of cleaning.
chemicals, disinfectants, and other
Design of food preparation areas chemicals.
Food preparation areas must be designed to allow good
hygiene practices and processes. Food safety legislation
provides specific requirements for food preparation area
relating to design and condition.

Equipment. Any equipment that makes contact with food

must be made of appropriate materials , well maintained ,
cleaned efficiently , and fitted to allow cleaning around it .

Water supply
Any water used to clean , cook , heat or steam food must be
of drinking quality .

Personal hygiene
The staff that work in food handling areas must adhere to god
personal hygiene practices and be trained on factors that could
lead to contamination .

Food
Any raw materials and ingredients must be safe and
uncontaminated with chemical or anything that could make
the finished product unfit for human consumption .
Food waste
Must be managed appropriately and removed from food
preparation areas as soon as possible . Once removed , all
waste must be stored in containers that are safe for waste
disposal services to remove.

Staff training
All members of staff that handle food must be trained in food
safety and hygiene so that they understand the importance of
these practices in their work.

Pest control
There have to be adequate measures in place to prevent pests
from contaminating food both in preparation and storage.

So that's end our discussion for today class.

E. Generalization

Did you understand the topic that we discussed?

Who can define foods hygiene?

(Student responds)

Who can identify the food hygiene?

F. Application
Group Activity

The students will present hot and cold foods according to

health and hygiene regulation.
The students will accomplish the given task.
IV. EVALUATION
Essay. 10 points
Explain the importance of food hygiene. Express your answer in five sentences.

Assignment

Advance Reading

Prepared by:

Jan Phillip D. Abao

Subject:

TLE 9