A Detailed Lesson Plan in Technical-Vocational Education of Grade 9 (Fish Capture)

December 13, 2022

I. Objectives
At the end of the lesson, students are able to:
a. Identify the sources of contaminations within individual’s work area;
b. Evaluate the importance of identifying the source of contaminations within the
workplace and;
c. Perform the importance of identifying the source of contaminations within the
workplace

II. Subject Matter

Topic: Identifying Hazards and Source of Contamination Within the
Workplace. It also Includes the Basic Food Safety Principles and Requirement
Reference: Fish Capture NCII

III. Procedure

Teacher’s Activity Learner’s Activity

Preliminary
Greeting
Good morning, Grade 9 students! Good morning, Ma’am

Prayer
Please stand up for our opening prayer. (Students will stand up)

Checking of Attendance
As I call your name, please raise your hand and say
(Student will raise their hand and
present.
say present)
Classroom Management
Please pick up the trash you will see in your left or
right side and arrange your chairs properly (Students will pick up the trash if
there is any and arrange their chairs)

Review
Grade 10tudents, who still remember the discussion we have (Student will raise their hands)
last week?

What was our lesson all about? Ma’am, our lesson yesterday was all
about Inspecting Aquaculture
Facilities
That’s right! What do you think is importance the
information required in the terminal?
Ma’am, The type of previous
cargoes carried and method of tank
cleaning employed is a requirement
in the terminal to know what types
of things the cargo carried.
.

Good Job! It is important to make sure that the facilities are

well-maintained in order to prevent the entry of fish enemies.

Yes, correct! Are there any clarifications about our lesson

yesterday? Yes/No, Ma`am.

Did I Ma’am Princess give you an assignment? None, Ma’am.

Motivation

Before we start our lesson, we will be having a game. I will

divide the class according to the row of your sitting
(Students will watch to the teacher
arrangement. This game is called “Right, Left, Jump and
Clap”. We will do this for 3 minutes. attentively)

Mechanics of the game:

This game is to test your instinct because it is the opposite

word game.
If the I say the word “RIGHT”, you will jump to your left
side.
If the I say the word “LEFT”, you will jump to your right
side.
If I tell you to “JUMP”, you will clap
If I tell you to “CLAP”, you will jump

Are the instructions clear?

Do you get it now?

Yes, Ma’am
(Beginning of energizer)

How was the energizer? Is it enjoyable?

Absolutely Yes, Ma’am
Tomorrow, we will have another fun energizer.

Lesson Proper
Activity
Today, before we start our discussion. This is our objective for
this lesson.

I. Objectives
At the end of the lesson, students are able to:
a. Identify the sources of contaminations within
individual’s work area;
b. Evaluate the importance of identifying the source
of contaminations within the workplace and;
c. Perform the importance of identifying the source
of contaminations within the workplace

I will give you an activity. Are you all ready?

You will just arrange the words jumbled. Each have a definition
Yes/No, Ma’am.
to serve as your guide. Is that clear?

1. LABACREIT NOTXIS – this is frequently formed in Yes, Ma’am

food as a result of contamination by clostridium
botuunum staphylococcal and other pathogenic bacteria.
2. IATACRELB NNFTOISICE – this is a result from
contamination by organism that cause typhoid and
paratyphoid fevers, salmonellosis, tuberculosis,
bacillary, dysentery, staphylococcal and streptococcal (Students will attentively listen to
infections. the teacher and answer)
3. ICTISAPRA TONISFCENI – occurs from parasites
present in food when received such as trichinella in pork
and tapeworm in beef.
4. CALIMECH SNOSOIP NI OOFD – originate from
lead-soldered containers, cadmium-lined piping and
fixtures, insecticides and rodenticides.

a. Analysis
(The teacher will gather the work of the pupils and she will
check if each question is correct)

Let’s begin the activity.

Who wants to answer number one (1)?

(Student will raise their hand for

question number 1)
Who wants to answer number two (2)?
(Student will raise their hand for
 question number 2)
Who wants to answer number three?

(Student will raise their hand for

And for number 4, who wants to answer? question number 3)

The correct answers:

(Student will raise their hand for
BACTERIAL TOXINS – this is frequently formed in food question number 4)
as a result of contamination by clostridium botuunum
staphylococcal and other pathogenic bacteria.
BACTERIAL INFECTIONS – this is a result from
contamination by organism that cause typhoid and
paratyphoid fevers, salmonellosis, tuberculosis, bacillary,
dysentery, staphylococcal and streptococcal infections.
PARASITIC INFECTIONS– occurs from parasites
present in food when received such as trichinella in pork and
tapeworm in beef.
CHEMICAL POISON IN FOOD – originate from lead-
soldered containers, cadmium-lined piping and fixtures,
insecticides and rodenticides.

Job well done Class, especially to those who actively

participated in our activity. And for those who did not try, maybe
it’s time to come out to your comfort zone so that I can know if
you learn the lesson. Clap your hands for yourselves. I am very
proud to each every one of you!

5. Abstraction
Have you enjoyed our activity? Because personally speaking, I
had fun. Now, we will tackle our new lesson. It is all about
Identifying Hazards and Source of Contamination Within
the Workplace. It also Includes the Basic Food Safety
Principles and Requirement Yes/No, Ma’am.

Adequate, well-constructed and well-lighted facilities are

required for safe preparation and handling of food. Therefore, we
must also have to identify the key hazards and risks in the work
are to avoid food contamination.

LET US DEFINE THE FOLLOWING:

FOOD Any solid or liquid for human
consumption
 PATHOGENIC Producing diseases
FILTH Dirt/Foul Matter
VERMIN Noxious small animals or
insects
TOXIN Poison produced by the action
of bacteria upon organic
matter
(Students will listen to the teacher)
Particular protective measures are necessary to avoid illness from
each of these causes:

BACTERIAL TOXINS – this is frequently formed in food

as a result of contamination by clostridium botuunum
staphylococcal and other pathogenic bacteria.
BACTERIAL INFECTIONS – this is a result from
contamination by organism that cause typhoid and
paratyphoid fevers, salmonellosis, tuberculosis, bacillary,
dysentery, staphylococcal and streptococcal infections.
PARASITIC INFECTIONS– occurs from parasites
present in food when received such as trichinella in pork and
tapeworm in beef.
CHEMICAL POISON IN FOOD – originate from lead-
soldered containers, cadmium-lined piping and fixtures,
insecticides and rodenticides.

6. Generalization

Class, why do you think food must be obtained from sure

sources approved or considered satisfactory?
Ma’am, safe food is critical not only
to better health and food security
but also for livelihoods, economic
development. And, to avoid the
Exactly! Can someone give me one cause to avoid illness and the spread of bacteria
essence of this to ensure protective measures?

(Student: Bacterial Toxins -

Bacterial toxins, which are
produced by certain bacteria, are
extremely powerful human poisons.
Bacterial toxins damage tissues and
disable the immune system, causing
acute symptoms of food poisoning
(e.g. vomiting, nausea, diarrhea,
Very good, another answer?
 lightheadedness)

(Student: Bacterial Infections -

Bacteria and viruses are the most
common cause of food poisoning.
The symptoms and severity of food
poisoning vary, depending on which
bacteria or virus has contaminated
the food.
Very. It is evident that you learned a lot today
To prevent illness, always follow
the food safety
Do you have any questions? Any clarifications? You have a steps: clean, separate, cook,
chance to clarify things so that we can discussed another lesson. and chill.

Application
Write the essence of identifying sources of contamination to
avoid illness.
Yes/None, Ma’am

Evaluation:

Direction: Pick the correct answer in the box provided below.

1. It is the dirt or foul matter of the food.

2. Producing diseases
3. This is a result from contamination by organism that cause typhoid and paratyphoid
fevers, salmonellosis, tuberculosis, bacillary, dysentery, staphylococcal and
streptococcal infections.
4. Any solid or liquid for human consumption
5. Originate from lead-soldered containers, cadmium-lined piping and fixtures,
insecticides and rodenticides.

FOOD CHEMICAL FILTH PATHOGENIC BACTERIAL

POISON IN INFECTIONS
FOOD

Key to Correction:
1. Filth
2. Pathogenic
3. Bacterial Infections
4. Food
5. Chemical Poison in Food
Assignment
Research about Types of Hazards

Prepared by:

KHAYSEL L. OLIVEROS

Checked by:

MR. MELCHOR O. OYARDO