Lesson Plan in Technology and Livelihood Education

In Food Service Management Technology

I. OBJECTIVES

At the end of a 60-minute learning period 75% of the students with at least 75%, level of proficiency
of the topic should be able to:
a. define and understand the meaning of food sanitation and safety,
b. recognize the value of knowing Personal Hygiene and Sanitation; &
c. construct their own understanding of knowledge and food safety by creating a five-sentenced
essay.

II. SUBJECT MATTER

A. AREA : Food Service Management Technology

B. CHAPTER : Food Sanitation and Safety
C. LESSON : Personal Hygiene and Sanitation
D. Instructional Materials : Projector & Laptop
E. REFERENCES : Food Safety, Sanitation & Hygiene
By Alvarez & Cabuhal
F. VALUES INTEGRATION : Listening and Interaction

III. PROCEDURE

A. Routinely Activities
1. Greetings
2. Prayer
3. Cleanliness
4. Orderliness
5. Attendance

B. Motivational Activity
 The class will be divided into four groups.
Each group will compete in the Jeopardy
Game (#Quiz Bee Challenge) and will answer
each questions pertaining to food sanitation
and safety. The winning group will claim the
prize.

C. Analysis
 The class will participate in the game called #Fact
or Bluff wherein they will identify if statements
are true or false. The statements pertain to the
topic regarding Personal Hygiene and Sanitation.

D. Abstraction
  After the games, it is time for an interactive PowerPoint presentation and discussion
about Food Sanitation and Safety Practices and Guidelines.

E. Application
 Each of the four groups will construct a five-sentenced essay to be presented later by a
representative regarding their own understanding about food sanitation and safety with
these guide questions:
Group #1: What is the difference between clean and sanitized? What is the importance of
being sanitized kitchen utensils?
Group #2: Describe how your mother cooks food for the family.
Group #3: When a person has a flu, is it advisable for him/her to cook?
Group #4: How can you make sure that a food is safe to eat?

F. Generalization
 The whole class will participate in the game
called, “Who Wants to be a Millionaire?” based
on today’s discussion review.

IV. EVALUATION
Modified True or False: Write T if the statement is true and write F if the statement is false and
change the underlined word that makes the statement incorrect.
1. The cleanliness and personal hygiene of food workers are extremely important in the food
service and food processing establishments.
2. Good personal hygiene enhances physical and emotional well-being. Personal hygiene means
good health habits such as bathing, dental care, clean nails, wearing clean clothing and frequent
hand washing.
3. You should always take a bath daily, wash your hair and trim your nails short.
4. Dental care is also essential, do have a regular dental check up every 6 months.
5. Always wear an apron, hairnet and disposable kitchen gloves when handling food.
6. Always wash your hands and sanitize with an isopropyl alcohol before handling food.
7. Fingernails must not be trimmed short. Must not wear any nail polish.
8. Wear skid shoes when doing kitchen tasks.
9. Wear any form of accessory or jewelry even watches when cooking and preparing food. The
only accessory allowed is a wedding ring.
10. Equipment such as slicers and blenders must not be taken apart and cleaned at the end of each
day they are used. If the slicer is used for raw meat, it must be cleaned and sanitized before re-
use on other products.

V. ASSIGNMENT
Research on the following acronyms:
1. What is HACCP?
2. What is CCP?
3. What are the critical limits for food safety?

Prepared by: Lawrence Christopher A. Concepcion, LPT

Teacher I at Bagbaguin National High School