Learning Competency:

Practice safe steps in food handling and food preparation

FOOD HANDLING AND
PREPARATION
 LEARNING
OBJECTIVES:
• identify safe steps in food handling and food preparation
• apply safe steps in food handling and food preparation at
home through an infomercial, talk show, poster or
broadcasting
• cite the importance of safe steps in food handling and
food preparation
 “CHARADES”

Each group will select a student to stand at the front and act out a
word from the given list. The rest of the group members must then
guess what the classmate is to portray. Whoever guesses correctly
can act out the next word. The group with the shortest time to guess
the right words is the winner.
Indicator #1: Apply knowledge of content within and across curriculum
teaching areas.
Subject Integration: English 7 Module 4- Extracting Information Strategies
Learning Competency: extract information from a text
 SERVE STORE

COOK WASH BACTERI

A
SEPARAT
CHILL
E
 CONNECT THROUGH STORIES
Each group will be given a set of pictures. Their task is to
brainstorm which picture comes first, then connect what the
picture portrays through stories. Each group will select a
representative to share their output to the class.
Indicator #1: Apply knowledge of content within and across curriculum teaching
areas.
Subject Integration: Health 7 Module 6- Applying Decision-Making Skills to Prevent
Nutritional Problems
Learning competency: Apply decision-making and critical thinking skills to prevent
nutritional problems of adolescents
 LET’S ANSWER
THIS!
 Why do we need to know the safe steps in food handling
and food preparation?
 What are the implications if foods are not handled safely?
 How do we avoid food poisoning?
Indicator #1: Apply knowledge of content within and across curriculum teaching
areas.
Subject Integration: Science 7 Module 7- Biotic and Abiotic Components of an
Ecosystem
Learning Competency: Demonstrate an understanding of organisms
interacting with each other and their environment; and the biotic and abiotic
components of an ecosystem.
LETS SUMMARIZE!

• What is the first step in food preparation?

What are the precautionary measures on
serving perishable foods?
How do you store leftover foods?
LET’S DO THIS!
Apply the safe steps in food handling and food preparation
at home through an infomercial, talk show, poster or
broadcasting. Students who will not be able to perform the task
may send their output through Facebook messenger or email.
Indicator #2: Plan and deliver teaching strategies that are responsive to the special
educational needs of learners in difficult circumstances, including: geographic isolation,
chronic illness, displacement due to armed conflict, urban resettlement or disaster; child
abuse and child labor practices
Indicator #3: Select, develop, organize and use appropriate teaching and learning
resources, including ICT, to address learning goals.
 Rubrics for Poster
5 4 3 2 1

Content Shows a Shows a good Shows a basic Shows only Does not
complete understanding understanding 2 key points seem to
understanding of the topic of the topic of the topic understand
of the topic the topic very
well

Organization The output is The output is The output is The output is The output is
well-organized well-organized well-organized mostly dis- completely
and filled out and for the and fewer part organized dis-organized
correctly with most part filled filled out and fewer and is not
appropriate out correctly correctly with part filled out filled out
branching of with appropriate correctly correctly with
subtopics and appropriate branching of with appropriate
supporting branching of subtopics and appropriate branching of
details. subtopics and supporting branching of subtopics
supporting details. subtopics and
details. and supporting
supporting details.
details.

Images All images are Most of the Some images Few images Images are
clearly images are are clearly are clearly not correct.
connected. No clearly connected. connected. There are
misspellings or connected. There are 4 There 5 more than 5
errors. There are 2 or misspellings or misspellings misspellings
fewer errors. or errors. or errors.
misspellings or
errors.

Timeliness Submitted after Submitted on Submitted 1 Submitted 2 Submitted 3

24 hours of the day of day after days after days or more
posting the deadline deadline deadline after deadline
activity
 Rubrics for infomercial, talk show or broadcasting
5 4 3 2 1

Accuracy of All information Most Most Fewer Information

information presented information information information presented had
presented was accurate presented presented presented several
and thorough was accurate was accurate was accurate inaccuracies
and thorough but not but not or was
usually usually actually not
thorough thorough clear.

Flow The The The The The

presentation presentation presentation presentation presentation
flows nicely includes 1 includes 2 includes 3 includes 4 or
with no pause and a pauses and a pauses and a more pauses
pauses or few verbal few verbal few verbal and many
distracting fillers fillers fillers verbal fillers
verbal fillers

Confidence Speaks with Mostly Speaks with Speaks with Speaks with
enthusiasm Speaks with some little no
poise and enthusiasm enthusiasm enthusiasm enthusiasm
assurance poise and poise and poise and poise and
assurance assurance assurance assurance

Timeliness Submitted Submitted on Submitted 1 Submitted 2 Submitted 3

after 24 hours the day of day after days after days or more
of posting the deadline deadline deadline after deadline
activity

W.A.T.C.H – We Advocate Time Consciousness and Honesty

Direction: Read each statement carefully, then identify what is being describe. Choose your
answer from the word inside the box.
Freezing left out perishable

high separate

1. Perishable food should not be ________at room temperature for more than 2 hours.
2. __________ keeps food safe until you can cook it.
3. Use a _________cutting board for cooked and raw food.
4. Food is safely cooked when the internal temperature is __________ enough to kill
harmful organisms.
5. Do not leave _________food out of refrigeration for more than 2 hours.
ASSIGNMENT/AGREEMENT

Study in advance the methods of cooking.