Detailed Lesson Plan Luega Serlita

Detailed LESSON PLAN
Date: November 23, 2021

Topic: Food Processing: Observe
personal hygiene and good grooming
Year and Section: Grade VII- Alexandrite
Time: 10:00-11:00am
I. LEARNING OBJECTIVES
After the end of this session, the students are expected to:
 Identify the different personal hygiene
 Share and value the importance of good grooming
 Apply the personal hygiene and good grooming especially in
the workplace
II. SUBJECT MATTER

 Topics: Food Processing: Observe personal hygiene
and good grooming
 Books: TLE e Beauty Care by Sanny Daraman,
Maheed
 References:
http://www.depedbataan.com/resources/9/k_to_12_fish_proce
ssing_learning_module.pdf
 Materials used: BITAYMAX and pictures
Strategies used: Demonstration and Lecture
Values integration: Giving importance in the workplace health and safety
requirements.
PROCEDURE
Teachers’ Activity Students’ Activity

A PRELIMINARY ACTIVITIES
Prayer:
“: Let us all stand for the prayer. Any : Tangarurang ma’am.
volunteer? : Let us bow down our head, and feel
: Yes, Ms. Tangarurang, go ahead. the presence of God. In the name of
: Amen. the Father, and of the Son, and of the
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Holy Spirit. Amen.
Greetings
: Good morning class, kindly

pick-up some pieces of paper : (Arrange their chairs and pick-up
and arrange your chair the pieces of paper)
properly.
Checking Attendance
: Let me check your attendance for : Yes ma’am.

this morning. Is everyone present
for today?
: Wow. Thank you, ma’am.
: Very good class. Sine I told you all
yesterday that starting this day, by
checking your attendance and you are
present you will get 10points
automatically and it will be added to : Class will follow.
your performance task. So, give your
hands a round of applause for getting
a 10points this morning.
ACTIVITY/MOTIVATION
: Okay class. Are you ready for our : Yes ma’am.

activity for today? Can you give a loud : (The students are shouted)
shout if you are really ready?
: Wow. They are very ready. Please
listen class.
Instruction:
The students will be guessing the right
answers to the pictures shown by the
teacher. Student will just answer
PERSONAL HYGIENE OR NOT
PERSONAL HYGIENE. The activity is
called “Guess me now”. The
students will clap their hands at once
if they will answer, the first one who
will clap her/his hands will be the one
to answer and guess the pictures. The
student/s who will get the higher score
will be having exemption on the
upcoming long quiz. : Yes ma’am.
: Are you ready class?
: PERSONAL HYGIENE
: PERSONAL HYGIENE
: NOT PERSONAL HYGIENE
: PERSONAL HYGIENE
: NOT PERSONAL HYGIENE
ANALYSIS
: How’s the activity? : It was great ma’am.

: Have you enjoyed? : Yes ma’am.
: What have you noticed during your : It is about safety ma’am and
activity? personal hygiene.
Is the picture easy to identify? : Some are easy and some are not
ma’am.
ABSTRACTION:
: What is personal hygiene? : It is about being clean ma’am.

Anyone? : About caring our body ma’am.
: Yes, very good. Another?
: Yes you have a point. So,
personal hygiene involves those
practices performed by an
individual to care for one’s bodily
and well-being through : It is important ma’am because it will
cleanliness. avoid the viruses to enter in our
: How is it important to practice bodies.
personal hygiene? : It will avoid us in any illness’s
: Yes very good. Another one. ma’am.
: Yes, exactly. Maintaining

hygiene practices reduces the
spread of illness and risk medical
conditions caused by not taking
care of yourself. It also increases
self-confidence and positively. It
also increases self-confidence and
positively impacts personal
relationships.
: Good Manufacturing Practice

(GMP) Requirements on Personal
Hygiene:
1. Health Status. People known,

or suspected, to be suffering
from, or to be a carrier of a
disease should not be allowed to
enter any food handling area. It is
a likely that they could
contaminate food. Any person so
affected should immediately
report illness or symptoms of
illness to the management.
Medical examination of a food
handler should be carried out, if
clinically or epidemiologically : Disease of the respiratory tract.
indicated.
2. Illnesses and Injuries. The

following conditions should be
reported to the management so
that any afflicted persons need to
subject themselves to medical
examination and be excluded
from handling food. What is the
first condition Ms. Duron?
: The Intestinal disorders.
a. Diseases of the respiratory

tract, such as common cold,
sore throat, pneumonia,
scarlet fever, tuberculosis,
and trench mouth.
Respiratory tract infections
spread microorganisms such
as staphylococci, which are
indigenous to portions of
the respiratory tract. How
about the second condition
Ms. Duran?
b. Intestinal disorders, such as

dysentery, typhoid fever
and infectious hepatitis.
People suffering from
intestinal disorders usually
shed a lot of intestinal
bacteria such as Shigella,
Salmonella, etc. which may
be transmitted to food by
dirty hands. A person
suffering from salmonellosis
for example, may shed as
many as 10 cells per gram of : Apron ma’am.
feces, during illness : Hairnet ma’am.
(ICMSF,1988). : Gloves ma’am.
3. Personal Cleanliness. Food
handlers should maintain a high
degree of personal cleanliness.
They should wear suitable
protective clothing, head
covering, gloves, facial masks,
and footwear. Suitable waterproof
dressing should cover cuts and
wounds, wherein personnel are
permitted to continue working.
: Ms. Loreno, for you what are the

processor’s outfit as a part of
personal hygiene? Give me 1.
: Very good. I will give you
5points. How about Ms.
Recimento?
: Yes, 5points for you. How about
Ms. Alegado?
: Okay, 5 points for you. All your
answers are correct. This are the
Processor’s Outfit as Part of
Personal Hygiene. Why is it they
need to wear those outfits?
Because it significantly reduces
the risk of cross-contamination
and transmission of contagious : To avoid the spreading of the
infections. bacteria ma’am.
: To prevent us to any diseases
ma’am and to keep up clean.
HAND WASHING
: So, why is it handwashing is very

essential to everyone? Anyone?
Yes Ms. Hedaro.
: Yes, vey good. How about
others? Yes Ms. Tangarurang.
: Yes, exactly. Germs can spread
quickly. Hand hygiene is one of
the best ways to prevent
employees from getting sick and
spreading germs to others in the
workplace. Sick employees are
less productive even when they
come to work, and they can
spread their illness to others.
Personnel should always wash
their hands when personal
cleanliness may affect food safety,
as shown in the following
practices:
a. At the start of food handling

activities.
b. Immediately after using the
toilet
c. After handling raw food or any
contaminated material, where this
could result in the contamination
of other food items. They should
avoid handling ready to- eat food
when unsure of cleanliness in the
process of preparing it.
Personal Behavior or Habits

People engaged in food handling
activities should refrain from
behavior that could result in food
contamination, such as the
following:
d. Smoking
e. Spitting
f. Chewing or eating
g. Sneezing or coughing over
unprotected food
Personal effects such as jewelry,

pins or other items should not be
worn or brought into food
handling areas if they pose a
threat to the safety and suitability
of food.
: Aside of wearing proper outfits

of the employees, visitors in food
manufacturing, processing or
handling areas should, where
appropriate, wear protective
clothing and adhere to the other
personal hygiene provisions.
Entrance and Exit in a Workplace
1. All entrances and exits must be

provided with screened doors
swinging outward.
2. Signs of entrance and exit must
be posted in corresponding areas.
3. Some organizations require
thorough washing of hand and
foot bath before entry into a work
area.
4. Wear appropriate work outfit
before entry. Deposit them at
designated areas upon exit from
the place.
APPLICATION
The students will be giving their The students will perform

learning and realizations in the according to the instruction of
discussed topic in just 5 minutes. the teacher.
They will do the 5-minute non-
stop writing, minimum of 100
words.
(The students passed their

Pass your paper at the count of 10 papers.)
……..., finished or not finished
pass your paper.
ASSIGNMENT
Since we don’t have enough
time, please conduct research
to our next topic which is
Implement food safety practices.
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Detailed LESSON PLAN

Date: November 23, 2021

II. SUBJECT MATTER

Teachers’ Activity Students’ Activity

: Good morning class, kindly

: Let me check your attendance for : Yes ma’am.

: Okay class. Are you ready for our : Yes ma’am.

: Are you ready class?

: NOT PERSONAL HYGIENE

: NOT PERSONAL HYGIENE

: How’s the activity? : It was great ma’am.

: What is personal hygiene? : It is about being clean ma’am.

: Yes, exactly. Maintaining

: Good Manufacturing Practice

1. Health Status. People known,

2. Illnesses and Injuries. The

a. Diseases of the respiratory

b. Intestinal disorders, such as

3. Personal Cleanliness. Food

: Ms. Loreno, for you what are the

: So, why is it handwashing is very

a. At the start of food handling

Personal Behavior or Habits

Personal effects such as jewelry,

: Aside of wearing proper outfits

1. All entrances and exits must be

The students will be giving their The students will perform

(The students passed their

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