The document outlines procedures for a classroom activity where students will pass a box around the room when music plays, write whether strips of paper drawn from the box represent hygiene or grooming, and then discusses the importance of personal hygiene and grooming for food handling. It also describes having students work in groups to create improvised personal protective equipment from classroom materials and presenting their designs.

2. Mechanics:
You will pass to your classmate the box that the
teacher will hand 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

3. 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.

4. Explain personal hygiene and good
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

6. 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.

7. 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.

10. 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.

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

12.  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, whereappropriate, wear
protective clothing and adhere to the other
personal hygieneprovisions.

13. 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.

14. 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.

15. 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.

16. 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

18. 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?

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