Personnel working in food handling areas must maintain high standards of personal hygiene and cleanliness. They should wear protective clothing like head coverings, masks, gloves, and aprons. Any cuts or wounds should be covered. Hands must be washed before starting work, after using the toilet, and after handling raw foods. Smoking, spitting, eating or chewing are prohibited during food preparation. Jewelry and other accessories should not be worn or brought into food areas. Visitors must also adhere to hygiene standards by wearing protective clothing.

2. RANDY M.
GARAY
Subject Teacher

3. Mechanics:
teacher will hand
You will pass to your classmate the box that the
over to you. (clockwise, counter
clockwise, forward and backward)
When the music stops the student whose the last to
touch the box will get one strip of paper.
This will be done until there is no strips of paper
inside the box.
The student with the strip of paper will write down to
the board whether the strip of paper he/she has is an
example of hygiene practice or good grooming
practice.

4. 1.Did you know that considering
personal hygiene and good
grooming play very important role
in food handling?
2.Keeping your body clean and well-
groomed benefits having better
health.

5. personal hygiene and good
Explain
grooming
Value the importance of personal hygiene
and good grooming in food processing
Wear and model creatively and confidently
an Improvised Personal Protective Equipment
in food processing

7. 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.
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.

8. 3. Personal Cleanliness. Food handlers should
maintain a high degree of
cleanliness. They should wear
protective clothing, head covering,
personal
suitable
gloves,
facial masks, and footwear. Suitable
waterproof dressing should cover cuts and
wounds, wherein personnel are permitted to
continue working.

11. 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
material, where
raw food or any contaminated
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.

12.  People engaged in food handling activities
should refrain from behavior
result in food contamination,
that could
such as the
following:
Smoking
Spitting
Chewing or eating
Sneezing or coughing over unprotected food

13.  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
in food manufacturing, processing or
areas should, whereappropriate,
 Visitors
handling
protective
wear
clothing and adhere to the other
personal hygieneprovisions.

14. 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.

15. Scenario: You are in a place where you
only have limited resources yet in your
Food Processing class in TLE 8 is requiring
you to wear PPE in your practical test to
ensure Proper Hygiene. As part of the
challenge, you will roam around the four
corners of your classroom and will look
for materials to be used to create an
Improvised PPE’s.

16. Mechanics of the Activity:
1. The class will be divided into 4 groups and each group
will choose a model.
2. Each group will be given 5 minutes to prepare the
Improvised PPE’s.
3. Each member of the group should maintain the
minimum health standard by simply wearing the face
mask and maintaining social distancing.
4. The Model of an improvised Personal Protective
Equipment in food processing will pose on his/her best
shot.

17. RUBRIC FOR THE ACTIVITY It’s your turn!
CRITERIA POINTS
Selection of Material Appropriate
for project/task
25%
Originality Captures attention.
Shows imaginative use of
materials and ideas
25%
Quality of Workmanship Neatness
and good use of available
materials
25%
Overall Presentation 25%
TOTAL

19. Guide Questions:
1. What happen to the food if the food handler
has no concerns on her/his personal
hygiene?
2. As a food handler, what you should always
consider for the safety of your client?
3. What will you acquire if you have eaten
contaminated food?

20. Activity 2: Self – Assessment
Directions: Write T if the statement is correct and F if the statement is wrong. Write your answers
in the activity notebook.
____________ 1. Do not wear appropriate work outfit before entry.
____________ 2. Signs of entrance and exit must be posted in corresponding areas.
____________ 3. Personal effects such as such as jewelry, pins or other items should be worn or
brought into food handling areas.
____________ 4. Those who are suffering from or a carrier of a disease should not be allowed to
enter any food handling area.
____________ 5. All personnel who will prepare food must wash their hands before and after.
____________ 6. All personnel should be well-groomed, that is to say, make up is a must for girls.
____________ 7. Chewing or eating anywhere is allowed during food preparation.
____________ 8. People wo are engaged in food handling activities should smoke and spit
everywhere.
____________ 9. All personnel who will enter in the processing areas must wear complete personal
protective equipment.
____________ 10. Medical examination of a food handler should be carried out.
F
T
F
T
T
F
F
F
T
T

21. Activity 3: Count me In.
Given below are the different diseases or disorders. Categorize them considering
the indicated groups below. Write your answers in the activity notebook.
Respiratory tract Intestinal Disorders Skin Disorders
Dysentery Abrasions Lesions Tuberculosis
Sores Sore throat Celiac Disease Boil
Common cold Eczema Severe rashes Scarlet fever
Typhoid fever Infectious
Hepatitis
Pneumonia Scabies
Ⓘ Ⓢ Ⓢ Ⓡ
Ⓢ Ⓢ
Ⓢ
Ⓢ
Ⓘ
Ⓡ
Ⓡ
Ⓡ
Ⓡ
Ⓘ
Ⓢ
Ⓘ

22. EXIT TICKET
Write:
3 things you have
learned.
2 things you are
interested.
1 thing to clarify.

23. Directions:
whether
At home,
you have
check
available
Personal Protective Equipment
food preparation (PPE)
in
such as
gloves, apron, hairnet. List them
on your TLE notebook.