The document outlines a lesson plan focused on personal hygiene and good grooming, including objectives for students to determine and demonstrate these concepts. It includes group activities such as role plays, slogans, illustrations, and songs to reinforce learning. Additionally, it defines key terms related to hygiene and food safety and emphasizes best practices for food handlers to prevent contamination.

2. At the end of the lesson, the students are
expected to:
a. Determine personal hygiene and good
grooming;
b. Demonstrate personal hygiene and
good grooming.

3. GROUP ACTIVITY:
Group the class into there.
Let the students present a short
role play demonstrating their
own insights in personal hygiene
and good grooming.

4. - What personal hygiene and good
grooming are evident in each
presentation?
- Why do we need to maintain
personal hygiene and good
grooming?

5. DEFINITION OF TERMS
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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. OBSERVE PERSONAL
HYGIENE AND GOOD
GROOMING

12. 1. GMP(Good Manufacturing Practices)
Requirements on Personal Hygiene
1.1. 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.
Medical examination of a food handler should be
carried out, if clinically or epidemiologically indicated.

13. 1.2. 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.

14. 2. Hand Washing
Personnel should always wash their hands when
personal cleanliness may affect food safety, as
shown in the following practices:
•At the start of food handling activities.
•Immediately after using the toilet
•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.

15. 3. Personal Behaviour or Habits
People engaged in food handling activities
should refrain from behaviour 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

16. 4. Visitors
Visitors in food manufacturing,
processing or handling areas should,
where appropriate, wear protective
clothing and adhere to the other personal
hygiene provisions.

17. Processor’s
Outfit as Part
of Personal
Hygiene

18. GROUP ACTIVITY:
- Group the class into three:
Group 1- Make a slogan on the importance of
personal hygiene and good grooming.
Group 2- Make an illustration that’s shows
personal hygiene and good grooming.
Group 3- Compose a song depicting personal
hygiene and good grooming.
- Each group will be rated through a rubric.

19. Directions: Determine whether the statement is correct or wrong about
personal hygiene and good grooming. Write TRUE if the statement is
correct and FALSE if the statement is wrong.
__________ 1. Food handlers should maintain a high degree of personal
cleanliness.
__________ 2. People suffering from or a carrier of a disease should not
be allowed to enter any food handling area.
__________ 3. Washing of hands should be done after preparation of
food.
__________ 4. Workers should be well-groomed, that is to say, make up
is a must for girls.
__________ 5. Smoking or spitting anywhere is allowed during food
preparation.