THIRD QUARTER

COOKERY - Grade 9
Unit of Competency: Prepare Sandwiches
TASK SHEET No: ____

Name: _________________________________ Year & Section: _________________ Date: __________________

Title: Handwashing
Performance Objective: Upon completion of this task sheet, you should be able to demonstrate safety practices on
handwashing in preparing sandwiches, within 1 minute, in accordance to competency standard.

Supplies and Materials:

Hand soap
Warm/Cold water
Hand towel

Equipment:

Steps/Procedure:
1. Wet your hands with running water –either warm or cold.
2. Apply hand soap to a cupped hand.
3. Lather well.
4. Rub your hands, palm to palm, vigorously for at least 20 seconds. Remember to scrub all surfaces, including
the backs of your hands, wrists, between fingers and under your fingernails.
5. Rinse well.
6. Dry your hands with a clean towel.
7. Use the towel to turn off the faucet.

Performance Criteria Checklist

Proper Handwshing
CRITERIA YES NO
Did you..........
1. Wet your hands with running water –either warm or cold?
2. Apply hand soap to a cupped hand?
3. Lather well?
4. Rub your hands, palm to palm, vigorously for at least 20 seconds. Remember to scrub all surfaces,
including the backs of your hands, wrists, between fingers and under your fingernails?

5. Rinse well?
6. Dry your hands with a clean towel?
7. Use the towel to turn off the faucet?
Prepared:
RUTCHEL B. ESPADERA
T-I/Danipas NHS
Checked:
FLAVIANO L. YPARRAGUIRRE
Division TLE/TVE Coordinator

Noted:
MARVILYN B. FRANCIA, Ph.D
CID Chief