7/8

Technology and
Livelihood Education
Quarter 1 – Module 6:
Food Processing
(Exploratory Course)
TLE Food Processing – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 6: Observe Personal Hygiene and Good Grooming
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Helen W. Baluso, Zenia E. Dalagan
Editors: Lorena Villarin, Mary Ann D. Calaque
Reviewers: Sally A. Palomo, Amalia C. Caballes
Illustrator: Jay M. Alora
Layout Artist: Guinevier T. Alloso
Management Team: Allan G. Farnazo, CESO IV - Regional Director RXII
Gilbert Barrera, CLMD Chief
Arturo B. Tingson - Regional EPS In Charge of LRMS
Peter Van C. Ang-ug ADM Coordinator
Juliet F. Lastimosa, CID Chief
Sally A. Palomo, EPS In Charge of LRMS
Gregorio O. Ruales ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/(083) 2281893
E-mail Address: [email protected]
 7/8

Technology and
Livelihood
Education
Quarter 1 – Module 6:
FOOD PROCESSING
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the TLE Food Processing Grade 7/8 Exploratory Course Alternative
Delivery Mode (ADM) Module.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the TLE Food Processing 7/8 Alternative Delivery Mode (ADM) Module.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iv
 Lesson
Observe Personal Hygiene
6 and Good

What I Need to Know

Hello everyone! Did you know that considering personal hygiene and good grooming
play very important role in food handling? Keeping your body clean and well-groomed
benefits having better health. This helps prevent illnesses and infection from bacteria
and viruses. Simple washing of hands, avoiding touching parts of your body, such
as your nose, mouth, hair, or your clothes can prevent the spread of bacteria that
causes food poisoning. Food handlers must be particular of proper handling,
preparing and storing of food to reduce the risk of contamination and food poisoning.

After reading or going through this module, you are expected to:

 Explain personal hygiene and good grooming.

 Follow the procedures in cleaning, checking and sanitizing personal protective
equipment. TLE_AFFP7/8OS-0g-1

What I Know

Let us know how you practice personal hygiene and good grooming during food
handling. Here are questions for you to answer just to determine how much you have
learned in observing personal hygiene and good grooming.

Directions: Read each question carefully and encircle the letter of the correct
answer.

1. What illness can be acquired if a person has eaten contaminated food?

a. acquires air borne illness.
b. acquires skin disease
c. acquire food borne illness.
d. acquires lung illness

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2. Which of the following refers to cleanliness and freedom from risk of infectious
disease?
a. hazards
b. sanitation
c. hygiene
d. cleanliness

3. When does a food handler wash his hands to avoid the food contamination?
a. at the start of food handling
b. after handling food
c. immediately after using the toilet
d. after handling contaminated food.

4. Which of the following is NOT related to personnel hygiene?

a. freedom from any disease
b. wearing of clean garments
c. observing sanitary habits
d. wearing of dirty apron

5. Which of these statements is GMP requirement on personnel hygiene?

a. hazards analysis
b. health status
c. measuring of ingredients
d. handling of tools and equipment

6. Which of the following food handling personnel maintains a high degree of

personal cleanliness?
a. a garbage collector
b. an electrician
c. a food handler
d. a money collector

7. Which of the following is NOT a personal behavior or habit that could result to
food contamination?
a. smoking
b. spitting
c. Proper hand washing
d. sneezing or coughing over the unprotected food
e.
8. Which of the following is essential in proper handling of food?
a. jewellery
b. pins
c. rings
d. hair clips

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9. Which of the following should a visitor in a food manufacturing, food processing
or food handling areas adhere personal hygiene provisions?
a. wear protective clothing
b. wear jewellery
c. wear untidy clothing
d. wear descent clothes

10. Which of the following is a processor’s outfit as part of personal hygiene?

a. apron
b. lab gown
c. googlies
d. jewellery

What’s In

Everyone, I’m sure we eat foods. Did you experience preparing food to eat?

ACTIVITY 1.1: PICTURE ANALYSIS. Study the pictures below. Group them into two
by labelling each picture as Group A or Group B.

A B C

D E

3
Activity 1.2. From the activity above, write a short explanation of how you grouped
the items.

________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Activity 2: LOGICAL SEQUENCE Try this activity to find out what you have known
about good grooming and personal hygiene by sequencing logically the following
essentials in food handling.

Direction: Arrange the following activities essential in handling of food. Write A-E
on the spaces provided each number.

_____1. Wash hands thoroughly.

_____2. Fix your hair with hair net.

_____3. Wear apron.

_____4. Wear hand gloves properly.

_____5. Wear clean face mask.

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 What’s New

Have you understood our lesson? I hope that you have imagined and remembered
how your mother or a member of a family prepares your food. Did you observe your
mother when she prepares your food? Let’s learn more of the topics!

Activity 1. Fill in the blanks.

 Directions: Write a word in a space provided before the number to make the
sentence complete. Choose your answer from the group of words below.

alcohol hairnet

mother water and soap

food handler

_______1. A person who usually prepares food in the family.

_______2. What do you call to a person who usually handles food?

_______3. What you need to use when you wash your hands properly?

_______4. A 70% sanitizer used to disinfect your hands and other materials.

_______5. A PPE use to wear in your head to prevent falling hear

Activity 2. Let’s think!

 Directions: Read the situation carefully and answer the questions below.

Mommy Helen cooked for dinner. She combed her hair first and fixed it
with hairnet, then she washed her hands carefully with soap. She always
wears clean clothes with apron and face mask. She always considers food
contaminations because she’s concerns of cleanliness and sanitations in
preparing foods for her family.

5
Guide Questions:

1. What does Mommy Helen do? How did she prepare cooking?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

2. Based on the article, what is personal hygiene and good grooming?

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

3. What do you think is the purpose of Mommy Helen of doing those

preparation/ good grooming before cooking for dinner?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

4. Give at least five activities your mother has done before handling food?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

6
 What Is It

DEFINITION OF TERMS
Brine solution – the mixture of salt and water.
Critical Control Point (CCP)– is a point in time or a physical location at which failure
of control or preventive measures will expose the consumer to unacceptable health
risk.
Debris – remains of something that has been destroyed.
Disasters – the impact of natural or man-made hazards that negatively affect society
or environment.
Epidemiological – describes the origin and development of a particular disease.
Food borne illness – a kind of illness acquired by eating contaminated foods.
Food handlers – persons who handle food during food production.
Food hygiene – all conditions and measures necessary to ensure the safety and
suitability of the food preparation and processing.
Food safety – the assurance that food will not cause harm to the consumer when it
is prepared and/or eaten according to its intended use.
Good grooming – the art of cleaning and maintaining proper and neat appearance
of the body.
Good Manufacturing Practices (GMP) – potable water refers to drinkable water.
Hazard – a situation which possess a level of threat to life, health, property or
environment.
Hazard analysis – is the identification of selective ingredients, critical process points
and relevant human factors as they affect product safety.
Hygiene – the science of good health that signifies cleanliness and freedom from the
risk of infectious disease.
Input – something that enters a process from the outside and is acted upon or
integrated.
Labeling – the process of putting labels on the immediate container.
Mitigation – a measure that is used to minimize the damaging effect of an
emergency.
Output – is the amount produce/yield.
Oxidation – an action in which oxygen combines with an element or compound.
Rehabilitation – the process of restoring land after some process (business,
industry, natural disaster, etc.) has damaged it.
Sanitation – is the planned maintenance of the work and product environment to
prevent or minimize hazards of product contamination, condition and to provide
clean, healthful, and safe working conditions.
Standard Operating Procedures (SOP) – the set of practices, procedures, and rules
designed for the promotion and maintenance of health and cleanliness in the
processing plant.
Spill – the release of a liquid petroleum hydrocarbon into the environment due to
human activity.

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 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.

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.
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.

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 feces, during illness
(ICMSF,1988).

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 c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil,
scabies and severe rashes. The usual sites for harboring staphylococci are
cuts, burns, abrasion, and pustular lesions. When infected persons handle
food, the hazard of passing staphylococci from skin surfaces to food
increases. Pre employment physical examination is usually required for
every person intending to work in a food plant in order to establish freedom
from above diseases.

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.

PROCESSOR’S OUTFIT AS PART OF PERSONAL HYGIENE

FOOD(FISH) PROCESSING
K to 12-Technology and Livelihood Education LM

9
Hand Washing
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:
a. Smoking
b. Spitting
c. Chewing or eating
d. 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.

Visitors
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.

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 What’s More

Hand Washing Techniques as a Means of Practicing Equipment, Tools and Materials:

 water  towels
 soap  tissue paper
 faucet  sanitizer
 drier  alcohol (70% ethanol)
 brush
Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities

Activity 1. Let’s do this……

 Identify the hand washing techniques terms. Write your answer on the space
provided in each number.

1. 4.

_______________________ _________________________

2. 5.

______________________ _________________________

3. 6.

_____________________ ______________________

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 What I Have Learned

Now, let us know how much you have learned from our lesson.

Activity 1: Identifications:

 Please answer the questions below. Find your answers at the group of words
below before the questions.

(sanitations, illness, PPE, contaminate, food safety)

1. What happen to the food if the food handler has no concerns on her/his
personal hygiene?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

2. What was your primarily concern or important thing to consider when you
are handling food preparation?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

3. What will you acquire if you have eaten contaminated food?

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

4. What are the things you should wear to help prevent food contaminations?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

5. As a food handler, what you should always consider for the safety of your
client?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

18
 What I Can Do

This time can you give as your experience about preparing food?

Activity 1. Directions: Please write the word Yes, if you feel that the statement is
related to our lesson, and No if the statement it is not. Write your answer on the
space provided after each number.

a. As a member of a family, can you be a food handler? ________

b. Is personal hygiene and good grooming important for a food handler? _______
c. Did you know that different illnesses can be acquire by eating contaminated
food? _____
d. Proper handwashing is Not important in preparing food? ______
e. Wearing PPE during food preparation is NOT necessary? ______

Assessment

Activity 1. Directions: Read each statement carefully and choose the letter of the
best answer.

1. Which of the following should a visitor in a food manufacturing, food

processing or food handling areas to adhere personal hygiene provisions?
a. wear protective clothing?
b. wear jewelry
c. wear make-ups
d. wear descent clothes
2. Which of the following refers to the science of good health that signifies
cleanliness and freedom from the risk of infectious disease?
a. Hazards c. Hygiene
b. Sanitation d. Cleanliness
3. When do personnel wash their hands wherein personal cleanliness may affect
food safety?
a. At the start of food handling activities
b. Immediately after using the toilet
c. After handling raw food or any contaminated material
d. All of the above

19
4. Which of the following is NOT a Processor’s outfit as part of Personal hygiene?

a. apron
b. hairnet
c. hand towels
d. jewelry
5. Which of the following in not a GMP requirement on personnel hygiene?
a. Hazard analysis
b. Health status
c. Illness and injuries
d. Personal cleanliness
6. Which of the following Personnel should maintain a high degree of personal
cleanliness?
a. a. a garbage collector
b. an electrician
c. a food handler
d. a money collector

7. Which of the following is NOT a Personal behavior or habits that could result to
food contamination?
a. smoking
b. spitting
c. sneezing or coughing over the unprotected food
d. Proper handwashing
8. Which of the Personal effects that can be worn or brought into food handling areas
because it is the only thing which is NOT a threat to food safety and suitability of
food?
a. jewelry
b. pins
c. rings
d. hair clips
9. What illness is acquired by eating contaminated food?

a. Air borne illness c. skin disease

b. Food borne illness d. lung illness

10. Which of the following is the concern of personnel hygiene?

a. Freedom from any diseases

b. Wearing of clean washable garments
c. Observing sanitary habits and clean hands
d. All of these

20
Activity 2. Fill in the blanks. Write a word or group of words in a space provided
before the number to make the sentence complete.

____________1. A person who usually prepare food in the family.

____________2. What do you call to a person who usually handles food?
____________3. What you need to use when you wash your hands properly.
____________4. A 70% sanitizer used to disinfect your hands and other materials.
____________5. What PPE you need use to wear in your head to prevent falling hear.

Activity 3. Draw the following PPEs that you need as a food handler.

1. mask

2. hairnet

3. apron

4. gloves

5. towel

21
 Additional Activities

Congratulations! You’ve come far to our lesson. I hope you’ve learned a lot about
lesson and you are now aware of sanitations and cleanliness through your personal
hygiene and good grooming.

Activity 1 Please explain briefly the following questions. (2 to 3 sentences only in

every number.)
1. Can you share your experience on how you prepare a food?
2. How you prepare your ingredients and materials for your food?
3. What are the important things you do while preparing the food?
4. Can you give two important things you consider before you handle the
food?

22
 23
REFERENCES
WHAT WHAT
WHAT’S WHAT HAVE
I WHAT’S IN WHAT’S NEW I CAN ASSESSMENT
MORE I LEARNED
KNOW DO
NO.
ACT. 1 ACT 1.1 ACT 1.1 ACT 2 ACT 1 ACT 2 ACT 1 ACT 1 ACT 1 ACT 1 ACT 1
GROUP A: Possible
Ring, answer, She cooks for Rinse hands
1. B Watch and pictures B Mother dinner with water Contaminate YES D Mother
Dirty are
Apron grouped
based on
the She combed her
GROUP B:
material hair first and
Hairnet Food Apply soap Food
2. C s that A fixed it with Food safety YES C
and Clean Handler Handler
can be hairnet
Apron
and
cannot Concerns of
Water Rub hands Water
be used cleanliness and
3. D C and with soap Illness YES D and
for food sanitations
Soap Soap
handling
A. She comb her
hair first and
fixed with
hairnet
B. Washed her
Rinse with
hands carefully
water
4. D E Alcohol with soap PPE NO D Alcohol
thoroughly
C. She always
wear clean
clothes with
apron and face
mask
Dry hands
with cleaned
towel or tissue
Sanitations
5. A D Hairnet Wipe the NO A Hairnet
faucet with
towel
6. C C
7. D D
8. D B
9 A A
10. D D
ANSWER KEY
· CBLM – Fish Processing II, pp. 14, 16 – 19
LO 2
· CBLM – Fish Processing IV, pp. 13 – 16
LO 3
· CBLM (Fish Processing), pp. 28 – 32
LO 4
· CBLM (Fish Processing IV), pp. 4 – 14

24
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]