DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID-LA UNION CAMPUS
City of San Fernando, La Union
COLLEGE OF EDUCATION
BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
A Detailed Lesson Plan in Precautionary and Sanitary Practices in Handling Food and
Beverage
I. OBJECTIVES
At the end of the lesson, the students should be able to:
a) Identify the kitchen standard of personal hygiene and proper food handling
practices;
b) Appreciate and value the importance of correct handwashing techniques
c) Demonstrate hygienic behavior in a food preparation area.
d) Explain and practice proper food handling and sanitation.
II. SUBJECT MATTER
A. TOPIC and SUB-TOPIC
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Precautionary and Sanitary Practices in Handling Food and Beverage
Employee Sanitary Practices, Food Safety, Hygiene and Preparation
B. MATERIALS
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Laptop
Power Point Presentation
C. REFERENCE/S:
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

Learning Module for Food and Beverage Services (TVL HE4) Module I: 5 Precautionary and
Sanitary Practices in Handling Food and beverages
Food and Beverage service manual. Books atbp. Publishing Corp pp.73-76
https://www.scribd.com/presentation/527405665/Precautionary-and-SanitaryPractices-in-Handling-Food
III. PROCEDURE
TEACHER’S ACTIVITY
STUDENT’S ACTIVITY
A. PRELIMINARY ACTIVITIES
All rise!
•
Prayer
Leo will you lead the prayer.
•
Let us bow our head and feel the presence of
the Lord!
(Leo will lead the prayer)
Greetings
Good Morning class!
Good Morning Ma’am!
Before we start, kindly pick up some
unnecessary things under your chairs.
Yes Ma’am!
•
Checking of attendance
Jenifer who is absent today?
None Ma’am!
Very Good class!
•
Review
What have you learned last meeting?
Yes, Rhona!
Very Good! Thank you Rhona
B. MOTIVATION
Before we start our new lesson for today
class we will be having an activity first. So,
the name of this activity class is what we
called Jumble Words. What you are going
to do class is to arrange the Jumble words
into its correct order. Don't worry class it's
It’s all about “Cleaning and Clearing the
Food Service Areas” Ma’am.
easy for you to arrange the words because
you will be guided by those pictures beside
the Jumble words class.
Class this is individual activity okay?
Do you understand class?
Okay you may now proceed class.
Jumbled Words
1. NPROA
2. IARHTNE
Yes, Ma’am!
Yes, Ma’am!
3. ADNH WSAHNIG
4. LERSONAP YGINEHE
3. ADNH
WSAHNI
5. ASNITIONAT
3. ADNH
WSAHNI
Okay times up class! I hope your finish with
your activity.
So class let's now check your answers.
Answers:
1. APRON
2. HAIRNET
3. HAND WASHING
4. PERSONAL HYGIENE
5. SANITATION
Class did your answers are correct? Who
got correct answers?
Yes, Ma’am
Okay very good class because you got
correct answers.
C. DISCUSSION
Class what do you think the connection of
this activity to our topic for today? What
will be our topic for today?
Any idea?
Yes, student A?
Okay very good student A, you had the
idea.
So, our topic for today is about
Precautionary and Sanitary Practices in
Handling Food and Beverage.
Ma’am, it’s all about sanitation and personal
hygiene
Class, I will be showing to you the
PowerPoint presentations that can help us to
understand better our lesson.
Who can read slide number 1?
Yes, student B?
Student B will read the slide number 1
Every food service operator bears the
responsibility of protecting the health of
patrons and employees against infections
and diseases caused by lack of adequate
sanitation in the food service.
Thank your student B.
So, every employee must be responsible
enough to protect the health of their patrons
and including the food that they handle to
avoid contamination from infectious
diseases.
So what are the things that employee must
do class? any idea?
Yes, student C?
They must practice good sanitary practices
Ma’am.
Okay Very good student C!
Class, here are some sanitary practices that
every employee must do.
Kindly Read Student E,
(Student E will read.)
Employee Health and Personal Hygiene
Attire
•
Health examination
Employees involve in food handling
should undergo health examination before
being hired and at routine intervals such as
every year or every six months thereafter.
Thank you student E.
So, according to what student E reads, it
says here that every food handler must
undergo health examination to examine if
they have health problems to avoid food
contaminations.
So as a food Handler class they need to do?
Okay who can read the next slide? Yes,
student D!
(Student D will read.)
Employee Health and Personal Hygiene
Attire
•
Proper attire
Proper attire includes wearing
clean, washable clothing. Clean aprons are
essential and hair restraints like hairnet,
bonnets, or caps. This prevent hair from
falling into the food and to discourage food
handlers from touching their hair.
Thank you student D.
So, it says here class that food handler must
wear proper attire before going to their work
or before handling food to avoid food
contamination, so they must wear clean
apron, hairnets, head bands, bonnet or caps.
Class on the next slide it contains a video
clip so let’s watch it!
(students will watch the video clip)
Okay so what’s the lesson that we can get
from the video? Class yes student F?
We must wear proper attire Ma’am.
Okay very good student F.
As a food handler we must wear proper
working attire avoid wearing jewelries like
rings, watches, etc. and use gloves class.
Another practices that we must consider
class is to wash our hands. So who can read
the next slide?
Yes, student G?
(student G will read)
Hand Washing Habits
The hand is the most significant agent that
causes the spread of foodborne
microorganisms. Because of this,
employees involve in the production of
food in the kitchen and the service of food
in the dining area should strictly observe
proper hand washing whenever and
wherever needed.
Okay thank you student G.
So our hand is the most used part of the
body when we handle foods we always used
them, so as a food handler we must observe
proper handwashing.
So the next slide shows a message that our
hands is the most significant agent that
causes the spread of foodborne
microorganisms.
Class lets watch another video
presentation.
(students will watch the video)
Okay, class what’s the video all about?
Yes, student H?
Ma’am, it’s all about the proper hand
washing technique.
Okay very good student H. The video is all
about the procedures in proper hand
washing.
So, to stop germs we must wash our hands
properly. Did you understand class the
procedures in the video?
Yes, Ma’am.
Okay very good Class, the next slide is all
about the occasions where proper hand
washing is a must.
Kindly read student I?
(student I will read)
Here are the occasions where proper hand
washing is a must.
•
When starting to work in the kitchen
and dining area
•
When returning to work after a
break
•
When handling raw food materials
•
When treating a cut or wound
•
When coughing, sneezing, or
smoking
•
When handling waste both human
and material
•
When using tools, utensils, and
equipment
Thank you student I. Before we do those
activities it is a must to wash our hands
properly.
Next is who can read the slide?
Yes, student J.
(student J will read)
Other personal hygiene habits
Trim and clean fingernails regularly. Use a
hair restrain (cap, hairnet, or headband)
when working to prevent strands of hair and
dandruff from falling. Wear disposable
gloves when handling cooked food. Also,
refrain from smoking when working.
Smoke only on designated areas. To control
the spread of bacteria and other harmful
microorganisms carried by individuals, do
not allow unauthorized person inside the
food production area.
Thank you student J.
Class lets watch another video
presentation.
(students will watch the video)
According to what you have read and watch
what are the things that we must consider?
Ma’am





Trim finger nails
Use hairnet
Wear gloves
Don’t smoke
Don’t allow unauthorized person
inside the food production area.
Very Good, class!
What do you think class if a food handler
gets sick would they still allowed to work?
Okay very good idea class.
So let’s read the next slide
They are not allowed to work Ma’am.
(the class will read the slide)
Cuts, abrasions, and employee illness
Cover with waterproof bandage all cuts and
abrasions. Workers with colds or sore throat
should be temporarily prohibited from
working as food handlers. Those suffering
with communicable diseases should rest
and come back when completely cured.
Thank you class for reading.
It says here class that if a food handler has
wound they can still work but they must?
They must cover the wounds with water
proof bandage Ma’am.
Very good that’s correct class. So if a
worker gets sick they must have their rest
and leave to avoid contamination.
Okay last but not the least class this are the
dos and don’ts on personal hygiene.
FOOD SAFETY
PERSONAL HYGIENE
SHOULD
•
HAIRS SHOULD BE PROPERLY
TUCKED INSIDE THE CAP
•
NO EARRINGS OR
NECKLACE/CHAIN
•
NO OUTER POCKETS
•
WEAR NEAT AND CLEAN
CLOTHES
•
NO WRIST WATCH/RINGS
•
COVER ALL WOUNDS
•
NAILS SHOULD BE SHORT AND
CLEAN
•
TORN CLOTHES SHOULD BE
REPAIRED OR REPLACED
•
WEAR CLOGS AND SAFETY
SHOES
SHOULDN’T

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





HAIRS COMING OUTSIDE THE
CAP
EARRINGS OR
NECKLACE/CHAIN
OUTER POCKETS AND
CONTENTS
DIRTY CLOTHES
WRIST WATCH/RINGS
OPEN AND BLEEDING
WOUNDS
LONG PAINTED NAILSTORN
CLOTHES
BARE FOOT/SLIPPERS
D. GENERALIZATION
Once again class what are the things that
we must consider as a food handler?
We must;







Wash our hands properly
Wear clean attire in the workplace
Avoid wearing jewelries
Practice proper sanitation
Cover our wounds with waterproof
bandage
Get rest if you’re sick to avoid food
contamination
Consider proper hygiene
Well said class very good.
E. APPLICATION
As an application of our lesson for today
class. I will let you watch the video again
about the proper hand washing then you are
going to write the procedures of it from the
start until the last procedure.
Remember class that it has 11 procedures. I
will give 5 mins for this activity class.
Did you understand class?
Yes , Ma’am!
Okay, class I will play the video for you.
(teacher will play the video presentation)
IV. EVALUATION
I: True or False
Direction: Write T if the statement is True and F if the statement is False.
T 1. Personal hygiene is important to prevent food poisoning.
T 2. When handling food, wash your hands thoroughly and often.
F 3. If you are sick, your allowed to handle food but with complete PPE.
T 4. Food handlers should be properly trained in safe food handling.
F 5. Keep fingernails long so they are easy to clean, and don’t wear nail polish because
it can chip into the food.
F 6. If you have wounds your still allowed to handle foods but you need permission.
T 7. Avoid wearing jewelry, or only wear plain-banded rings and sleeper earrings
T 8. Never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling
or food storage area.
T 9. Good personal hygiene can prevent food poisoning.
F 10. Food handlers may contaminate food, so employers and employees must be
careful to ensure that illness is passed on by those working in the industry.
V. ASSIGNMENT
Read and understand our next lesson Module I: Lesson 6 Major Points in Sanitation of the Kitchen
and Other Service Area, and define the following.
1.
2.
3.
4.
5.
Workplace
Sanitation
Safety
Kitchen
Food
References:



Learning Module for Food and Beverage Services (TVL HE4) Module I: : Lesson 6 Major
Points in Sanitation of the Kitchen and Other Service Area,
Food and Beverage service manual. Books atbp. Publishing Corp pp.76-79
https://www.universalclass.com/articles/business/cleaning-practices-for-kitchensanitation.htm
Prepared by:
Ria May B. Apiado
Student Teacher (BTVTE 4-A)
Checked by:
Evangelina Gapuz
Cooperating Teacher