GRADE 1 to School Kibungsod National High School
12 Teacher
DAILY
LESSON LOG Teaching Dates February 03, 2020
and Time
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning competences
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(leads to Formative Assessment
3)
Grade Level G-11
Learning AFA- Fish Processing
Area
Quarter Second Sem
MONDAY
Observe personal hygiene and good grooming.
The learner demonstrates understanding of basic principles and rules to be observed
to ensure food safety and sanitation when he/she packages fish products.
The learner observes basic principles and rules to be observed to ensure food safety
and sanitation when he/she packages fish products.
Follow the procedures in cleaning, checking and sanitizing personal protective
equipment.
APPLY FOOD SAFETY AND SANITATION (OS)
132-140
Power Point Presentation, Videos, Images
One personal benefit of good hygiene is having better health. Keeping your body
clean helps prevent illness and infection from bacteria or viruses. Like in our
example, the simple act of washing your hands regularly is an effective way to keep
germs from spreading.
Maintaining personal hygiene is necessary for many reasons; personal, social,
health, psychological or simply as a way of life. Keeping a good standard of hygiene
helps to prevent the development and spread of infections, illnesses and bad odours.
Personal hygiene is keeping the body clean, and helps prevent the spread of germs.
Grooming is caring for fingernails and hair examples of these activities would be styling hair,
shaving, trimming and painting fingernails.
Maintaining good health also includes the following areas: Nutrition, Leisure/recreation
opportunities, sleep, and exercise. As you can see, there are many factors that contribute to
feeling and looking good. Feeling and looking good are important to each individual’s
emotional and physical wellbeing.
Discussion on GMP requirements on Personal Hygiene
Discussion on regarding processor’s outfit as part of personal hygiene and hand-washing
techniques.
Self-Check 1.1.
Directions:
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.
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G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
V. REMARKS
__________ 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.
__________ 6. A mask should be worn to cover the mouth during food preparation.
__________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be
worn.
__________ 8. Medical examination of a food handler should be carried out if clinically or
epidemiologically indicated.
__________ 9. Hands should be washed only after using the toilet.
__________ 10. It is advisable to work or prepare foods even with infected wounds or cuts.
How you present yourself on the job not only impacts your success but also reflects on the
whole organization and affects its good reputation. Your good health depends on proper
hygiene habits, such as brushing your teeth and keeping your body clean and free of germs
that could make you sick.
Every employer in the hospitality industry has rules and policies about employee hygiene
and grooming. Depending on your job, there may even be health code requirements, for
example, about washing your hands if your handle food. And because you work in a service
industry and may interact with customers, it is essential that you present a clean, positive,
professional image
Performance Criteria Checklist for
Operation Sheet 1.1
(Hand Washing Techniques As A Means Of
Practicing Hygiene And Good Grooming)
Did the student/s… YES NO N/A
1. prepare the facilities as well as the
materials and check
before using (washing)
2. demonstrate the proper washing teaching
Operation Sheet 1.1
Hand Washing Techniques as a Means of Practicing
Equipment, Tools and Materials:
 water
 soap
 faucet
 drier
 brush
 towels
 tissue paper
 sanitizer
 alcohol (70% ethanol)
Procedure:
Follow the steps below.
Precautions:
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities.
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 VI. REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by:

Teacher I Checked by:

________________________

Date:: ________________________

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Guiding the learners in appreciating and understanding PEC’s in order to be successful in business or employment.

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 Republic of the Philippines
Division of Misamis Oriental
District of Magsaysay
KIBUNGSOD NATIONAL HIGH SCHOOL
Kibungsod, Magsaysay, Misamis Oriental

DAILY LESSON LOG

AFA - FOOD PROCESSING

Prepared by:

MARY GRACE A. PAÑO

TEACHER I

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