PRAYER

GREETINGS
HI/HELLO
ATTENDANCE
CHECK!
Our class secretary will check the class
attendance.
REVIEW DRILL
• Use your cellphone and open the
application Webster’s Dictionary
to look for the following words:
• Handling
• Storage
• Preparation
•Proper handling
•Storage
•Preparation of
food
MELC: Wash Learning Objectives:

or clean
materials 1. Identify the food safety principles and
practices.
according to
required 2. Understand the importance of food
specifications. safety principles and practices.

TLE_AFFP9- 3. Apply the food safety principles and

12PR-IVg-j-2 practices.
 Match Column A
which includes
pictures or graphical
representation of an
object to Column B
which contains
formulas.
 COLUMN A COLUMN B
1. 4.
A.t = d/s
B.A = s 2
2. 5.
C. C = 2𝜋𝑟
3.
D. A= L X W
E. S = d/t
Classify the past, present, future
tense for each sentence.
1. Max eats his vegetables
every day.
2. The students listened to
the lesson.
3. Dad will clean the kitchen
tonight.
 ESP TIME
• Ibigay ang
pinakaprinsipyo mo sa
buhay para maabot
ang iyong pangarap.
Isulat sa blankong
papel sa loob ng 30
segundo.
FOOD
SAFETY
ISSUES
Food safety principles and practices
Principle 1: Preventing contamination. Prevention
of microbial/chemical contamination of fresh
produce is better than relying on corrective
actions once contamination has occurred.

Principle 2: Minimizing contamination . To

minimize microbial/chemical food safety hazards
in fresh produce, producers and others involved in
production should use good agricultural and
management practices in those areas over which
Principle 3: Minimizing contacts from human or
animal feces. The major sources of disease-causing
microbes are human or animal feces.

Principle 4: Ensuring a safe water supply. Whenever

water comes in contact with produce, its source and
quality are directly linked to the potential for
contamination.
Principle 5: Using manure and municipal bio
solids safely incompletely composted organic
fertilizers may contain disease-causing
microorganisms from animal or human feces.

Principle 6: Focusing on worker health and

hygiene. There is a direct correlation between
poor personal hygiene and food-borne disease.
Principle 7: Following the law. Follow all
applicable local, state, and national laws and
regulations.

Principle 8: Being accountable. Accountability at

all levels of the agricultural environment (farm,
packing facility, distribution center, and transport
operation) is important to a successful food safety
program.
Share your
experiences
involving food
safety principles
and practices
 ACTIVITY

Work together with your groupmates to complete

the exercises or scenarios related to food safety.
Write it in a piece of paper and share it to the class
Each group will present different strategies which involves the use of
weighing and measuring such as singing, drawing and acting. Each group
will be graded accordingly:

SINGING: Make a song on food safety principles and

practices in tune of “Twinkle, twinkle little star”

SKETCH: Draw different scenarios involving food

safety and principles

SKIT: Make a 3-minute scene related to the lesson.

 RUBRIC FOR SINGING
CRITERIA 5 4 3 2 1
The students made a song appropriate to the lesson.
The tone is clear and pleasing to ears.
Then students followed instruction.
Overall presentation
TOTAL
RUBRIC FOR DRAWING
CRITERIA 5 4 3 2 1
The drawing is appropriate to the lesson.
The drawing is neat.
Creativeness is visible.
Overall output
TOTAL
RUBRIC FOR SKIT
CRITERA 5 4 3 2 1
The skit is on point and relevant to the lesson.
The dialogue is clear and well presented.
Weighing and measuring methods are executed properly.
Overall presentation
TOTAL
Reflection What
time
have you
learned?
Assessment:
List down the 8 food safety
principles and practices.
Give a brief explanation
about it for 2 points each.
 Additional Activity
Research a specific foodborne
illness or a case study related
to food safety.