FOOD PROCESSING
Name of Learner: _________________________
Grade Level: __________
Section: _________________________________ Date: ________________
I. Learning Competency
1. Explain the importance of good grooming in a workplace
TLE_AFFP9- 12OS-0g-1
2. Implement food safety practices.
TLE_AFFP9- 12OS-0g-2
II. Introduction:
Nowadays, Processing and market of fish is competitive in business world.
Grooming is very important in the business during fish market. Grooming communicates
to the customer that the company practice personal hygiene for fish safety as food. Lack
of these may lead to poor image and may interfere with your chance of getting good
impression and positive feedbacks from your workmates and superiors as well as to the
customers.
III. Learning Background:
Grooming
 The act of exercising skill and caution in taking care of one’s outlook
in order to make a good impression on others.
 It is the process of making yourself look the part to leave a positive
impression of yourself in the minds of others.
Professional Grooming
 In a corporate and a professional work-place, image and
impression play an important role.
 Is the act of maintaining an image that is suitable for the corporate
and professional setting.
Areas:
1. Appearance
• Clothes and manners do not make the man but when he is
made, they greatly improve his appearance.
• Whether this is real or imaginary the most important fact is that
your appearance influences the opinions of everyone around
you.
 Looking smart and Professional carries a message.
Your Appearance Shows:
• Your professionalism.
• Your level of sophistication.
• Your intelligence.
• Your attitude towards yourself and your work
• Your credibility, and
• Assures the publics about standards of the Service.
Benefits of Grooming During Sales
 Boost confidence
 Gives you poise & presence
• You are accorded the needed attention
• Assists in maintaining self esteem
• Perception management
Aspects of body that involves Grooming:

Hair
 It is your crowning glory
 Keep it at a length and style at which you can maintain it
For male:
For Female:
 Hair should always be kept short.

 Tie hair in a neat hairstyle with
Crop the hair in a conservative style to look
professional

hair pulled back from face
Apply light oil/gel for a healthy & professional
 Hair, if longer than jaw line,
look
 Facial hair must be kept neatly trimmed
should be tied into a bun
(moustache & sideburns). Beards are not
 Apply oil or gel. It gives a
recommended.
 Hair colour should not be more
professional and healthy look
than one or two shades darker
 Hair holding devices should be
plain and of natural colours.
or lighter
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
Nails
 Ladies should wear nails short and cute with light toned colours

Skin

Teeth
 Brush teeth twice a day and rinse well after every meal.
 For those who have plaques on their teeth,a visit to the dentist twice a
year should take care of that

Hands

Feet
For Female:
 Shoe colour should match with dress/trouser or be of darker colour.
 Heels should be 1-2 inches to give you poise and posture
For Male:
 Shoes colour should be conservative black/brown & should match the
colour of your trousers/be of a darker colour
 Socks should match the colour of your suit and cover your calves.
 Belts should be in good condition and match with shoe colour

Uniform/Attire
Personal Grooming Habits:
 Taking a good bath at least before & after work
• Practicing good dental care by brushing teeth & flossing it occasionally
• Using quality body lotions & deodorants to keep body odour at bay
• Giving one’s self a good manicure & pedicure to care for the nails
• Having a hair cut or hair done at least every 2 weeks
• Wearing good cologne for men & nice scented perfume for women
• Ensuring clothes go to laundry after every wear.
Professional Standard in the Work Place
In today’s competitive and modern business world, it is highly essential to adhere
with professional appearance and grooming for the workplace.
1. Wear business suits in basic colors.
2. Always be neat and clean including your teeth, fingernails, face, hair and even
your shoes.
3. Keep your pockets empty and as much as possible avoid tinkling coins or keys
and bulges.
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4. Avoid eating candies, smoking cigarettes and chewing gum when you are
inside the office.
5. Use portfolio case or light briefcase when carrying important documents with
you instead of compiling these documents in folders and carrying these between
your armpits.
6. As much as possible get rid of tattoos and body piercings for these will just
make you look untidy and unprofessional.
7. Wear light perfume and cologne and minimize using lots of jewelries.
Food Safety Practices
Food safety and hygiene entail undertaking a series of measures to avoid spoilage and
contamination of food.
Food is considered safe for human consumption when it is free from substances like
contaminants, toxins and micro-organisms that can cause undesirable reactions in the
body when such foods are eaten. To ensure that food is safe for consumption, it should
be:
 Protected from contamination by harmful bacteria, poison and other foreign
bodies
 Prevented from having any bacteria present multiplying to an extent which would
result in the illness of consumers or the early spoilage of the food
 For some foods: thoroughly cooked to destroy any harmful bacteria present
 Discarded when spoilt and/or contaminated
How do we know fish are bad?
After fish die, changes take place which cause the fish to change colour, change
its taste, produce smells and go soft. These things are used to judge the quality
of fish and its influence on price.
Reasons:
1. These are bacteria (germs) which are on the outside of the fish and in
its stomach and enzymes, which are chemicals that act like acid.
-
Bacteria are everywhere and they are also known as germs. We
can’t see them, unless we have a microscope. There are many
types of bacteria. They can be described as being like very
small insects and some of them eat fish after it is dead. Bacteria
are found on the fishes skin, in the slime, in the gills and in the
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stomach. They come from the water where the fish live.
2. Enzymes are mainly found in the stomach of the fish.
-
Enzymes are chemicals in the fish. They are like acid and make
the fish go soft. Enzymes are used by the fish when it is alive to
digest its own food in its stomach. Enzymes are also found in
the muscle or meat of the fish.
Enzymes and bacteria can cause “belly burst” which is when the stomach wall and flesh
of the fish gets eaten away….ask if anyone has seen this and then explain that this is
due to bacteria and enzymes.
Bacteria don’t like:
1. Dry condition
2. Cold
3. Very hot temperatures
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7
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The benefits of proper food safety and hygiene are:
 More efficient utilization of fish consumed by the body contributing to improved
health and nutrition outcomes
 Prevention of fish - borne illnesses (and sometimes death)
 Less fish wastage
Name:____________________________
IV. Direction
1. Read the selections carefully so that you will be able to answer all the
activities.
2. The answer sheet is provided for you to write your answers.
3. Submit only the Answer Sheet to your teacher.
V. Exercises
Activity 1. Multiple Choice
Write the letter of the correct answer on the blank before the number.
_____ 1. Why do we practice good grooming in the selling of processed fish?
A. It builds confidence.
B. Appearance attract customers.
C. Appearance will sell the product.
D. It tells how you applied personal hygiene during the process of fish.
_______ 2. Why is professional grooming important in the work place?
A. To maintain an image that is suitable for the corporate and
professional setting.
B. To compete with the co-workers for you don’t want to be down in your
position.
C. Professional grooming shows you your position in the sales so you want
to show that you are the top seller.
D. You want to impress your boss so that you will be promoted to higher
position not like others with no care of their grooming.
______ 3. Why is food safety practice is much needed in fish processing?
A. to avoid high cost.
B. to make sure for processed fish to be eaten immediately.
C. to avoid spoilage, contamination and wastage of fish as food.
D. to immediately recognize the bad and good fish after the process.
_____ 4. How do we know if fish are bad?
A. The eye of the fish are in white color.
B. The gills and scales are intact to see.
C. The body of fish are look like good even if soft to press.
D. Changes takes place where there is change in colour, change its
taste, produce smells and go soft.
_____ 5. How do fish go into spoilage?
A. Bacteria eats fish immediately as it lands from the port.
B. Enzymes and bacteria can cause “belly burst” which is when the
stomach wall and flesh of the fish get eaten away.
C. Bacteria will invite other bacteria to eat the fish which causes the
enzymes to produce bad smell that makes the fish bad.
D. Enzymes eat bacteria that preserve the fish from its good flesh texture,
color and from its good smell as it is being processed.
Activity 2. Identification.
Write on the blank the correct answer
that is being identified.
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__________________________1. are chemicals in the fish. They are like acid and make
the fish go soft.
__________________________ 2. Germs which are on the outside of the fish
__________________________ 3. The act of exercising skill and caution in taking
care of one’s outlook in order to make a good impression on others.
__________________________ 4. Clothes and manners do not make the man but
when he is made, they greatly improve his appearance.
__________________________ 5. It is your crowning glory.
Activity 3. Giving what is asked.
A. Enumeration
1. What bacteria don’t like?
1.1
_______________________________
1.2
______________________________
1.3
_______________________________
2. Good practice in fish processing.
2.1
______________________________________
2.2
______________________________________
2.3
___________________________________
2.4
______________________________________
3. Benefits of proper food safety and hygiene?
3.1______________________________________________________3.2
______________________________________________________3.3__
____________________________________________________3.4____
__________________________________________________
B. Explanation
1. How does bacteria and enzyme cause spoilage of fish?
__________________________________________________________________
_________________________________________________________.
2. How do you practice icing?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_________________________________________________.
3. On another paper: Research on how to make the products of
fish/meat/vegetable healthy in sorting & packing. Draw the steps in making
the products safe & healthy.
VI. Closure
Proper grooming and professional appearance are important to gain not just
positive impression but also respect in the workplace. Grooming is the secret of real
elegance. The best clothes, the most wonderful jewels, the most glamorous beauty
don't count without good grooming.
VII. Reference:
https://futureofworking.com/professional-appearance-and-groomingfor-the-workplace/
Woadzro Edna Yayra -Eli. “Professional Grooming”2019:
https://ghaudit.org/elibrary/images/publications/pg.pdf
“Food Safety, Storage and Preservation”Nutrition Training Manual.
https://www.ethicalteapartnership.org/wpcontent/uploads/Food-Safety-Module-3-1.pdf
https://www.fao.org/3/az083e/az083e.pdf
Learning activity sheets
TLE– Fish Processing
Grooming and Food Safety
ANSWER SHEET
Name of Learner: ____________________________________Score _______________
Grade Level: __________Section: _____________________Date: ________________
Teacher: _________________________________
Activity 1. Multiple Choice
1. ___________
2. ___________
3. __________
4. __________
5. ___________
___________________________
Parent/Guardian Signature
Activity 2. Matching Type
1. _____________________________
2. _____________________________
3. _____________________________
4. _____________________________
5. _____________________________
Activity 3.
C. Enumeration
4. What bactia don’t like?
4.1
_______________________________
4.2
______________________________
4.3
_______________________________
5. Good practice in fish processing.
5.1
______________________________________
5.2
______________________________________
5.3
___________________________________
5.4
______________________________________
6. Benefits of proper food safety and hygiene?
3.1______________________________________________________3.2
______________________________________________________3.3__
____________________________________________________3.4____
__________________________________________________
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D. Explanation
4. How does bacteria and enzyme cause spoilage of fish?
__________________________________________________________________
_________________________________________________________.
5. How do you practice icing?
A. ________________________________________________________________________
______________________________________________________