Activity 5

Name: _______________________ Year & Section: ______________________

LEARNING ACTIVITIES
1. You are assigned to a kitchen and asked to list all your cleaning needs. Make a list of three (3)
areas you need to clean. Generate a cleaning schedule for the kitchen for a day. Complete this
form (use a separate sheet to accomplish this task).
Areas:
A. Cooking area
B. Washing area
C. Preparation area
D. Storage area

KITCHEN: Cleaning Schedule

Area 1: _____________________
Person In-Charge : _____________

Items that needs Schedule When Procedure How Cleaning Cleaning

cleaning Materials Chemicals

KITCHEN: Cleaning Schedule

Area 2: _____________________
Person In-Charge : _____________

Items that needs Schedule When Procedure How Cleaning Cleaning

cleaning Materials Chemicals

KITCHEN: Cleaning Schedule

Area 3: _____________________
Person In-Charge : _____________

Items that needs Schedule When Procedure How Cleaning Cleaning

cleaning Materials Chemicals
 Activity 6
Name: _______________________ Year & Section: ______________________
Learning Activity
You are assigned to receive a delivery for a day in the food establishment you are working on.
Generate a plan of action and criteria in receiving goods indicating the following:
Food Item: ______________________________ Date of Delivery: _________
Person-In- Charge : _______________________ Time of Delivery: ________

Food Item Receiving Criteria

Ground Beef Accept Reject
Temperature
Color
Texture
Odor

Food Item Receiving Criteria

Chicken Accept Reject
Temperature
Color
Texture
Odor
 Activity 7

Name: _______________________ Year & Section: ______________________

My Menu (get your partner)

You have learned from this lesson that foods have their own stages of preparation and process.
This is very important in identifying potential hazards during the process. Select one menu from the list.
Identify the process or stages your menu undergoes. Establish a simple HACCP program for your
selected menu.

Choices:
A. Pork Adobo
B. Green Salad
C. Grilled Chicken
D. Tina Sandwich
E. Pineapple Juice

Consider the following information:

1. Process step ( example: prepare-cook-serve)

2. Identify the potential hazard for each stages or process (biological, chemical, physical)
3. Establish a Control Point/ Critical Control Point
4. Establish a Critical Limit (time and temperature)
5. Monitoring Procedure
6. Corrective Action

Possible causes of potential hazard

A. Cross-contamination
B. Time Temperature
C. Poor Personal Hygiene
D. Faulty Facilities

HACCP PROGRAM
For

Menu: __________________________ Date Accomplished: ___________________

PROCES POTENTIA CAUSES CP/ CRITICA MONITORIN CORRECTIV

S STEP L HAZARD OF CCP L LIMIT G E ACTION
HAZAR PROCEDURE
D
Ex. Biological Un Clean & 50-100 Measure Clean and
Pre- (bacteria) sanitized Sanitize PPM sol. chlorine sanitized utensil
Preparatio Chopping d utensil For 5-10 solution after Preparing
n board minutes according to food
specified ratio