Republic of the Philippines

Department of Education
MIMAROPA Region
Schools Division of Palawan
Coron Coastal District
Coron School of Fisheries
Coron, Palawan

DETAILED LESSON PLAN

SCHOOL Coron School of GRADE LEVEL 8
Fisheries
TEACHER Mrs. Arjhona B. Lucas SECTION Angel Wing, Concha &
Cowrie
TEACHING DATE July 16, 2019 LEARNING AREAS T.V.E. II Food Trades
TIME 10:00 – 11:00
TIME ALLOTMENT 60 Minutes QUARTER First
I. OBJECTIVES
Learning At the end of this lesson, 100% of students present expected to attain 75%
Competencies proficiency level in
1. Define the Personal Protective Equipment.
2. Demonstrate the different types of Personal Protective
Equipment and their uses
3. Appreciate the usage of Personal Protective Equipment.
Unit of Competency Observing workplace hygiene Procedures
Contextualization Technology: Personal Protective Equipment used in kitchen and their uses
Mathematics: Numbers of group and number of different Personal
Protective Equipment
Science :Airborne contamination
Communication; Use Verbal as well non – verbal communication strategies
to obtain understanding.
II. SUBJECT MATTER Personal Protective Equipment ( Cooking Outfit) and their uses
Learning Resources
References K – 12 (CBLM) Food Trades NC II pp. 7 and Food processing pp. 3
Materials: Pictures, actual materials, laptop & LCD Projector
III. LEARNING ACTIVITIES
Daily Routine Prayer, Greeting, Checking of Attendance
A. PRELIMINARY Teacher’s Activity Student’s Activity
Review
-Class, before we move on to our new Students raise their hands
topic this morning, let us first review our
lesson yesterday. Ma’am about Personal Hygiene.
-Who can remember our lesson
yesterday?
( Call one student) Students raise their hands
Ok very good!
What is first aid? First aid –emergency treatment
( call one student) given to sick or injured person.

Ok very good!

What are potential emergency situation

in a workplace?

There are Fall, burns, poisoning,

( Call one student) and electric shock,
Ok very good
 MOTIVATION
Group Activity)
Now, Students will find the words inside
the box and encircle it. Answer to Yes, Ma’am!
corresponding clues and in such a way
that the word read across and down. I
will give you 5 minutes. Yes, Ma’am!
Class, Do you understand the Students raise their hands
instructions?
Ok let’s start the activity given. Face mask, gloves, apron,
hairnet and foot wear.
Are you done?
What are the word that you found?

( call one Student)

Ok very good!

English Integration - Use Verbal as well

non – verbal communication strategies
to obtain understanding.

Springboard
Actual PPE outfit

B. PRESENTATION OF What is PPE or Personal Protective

LESSON/ DISCUSSION Equipment (cooking outfit)?
Who can read? (Power Point
Presentation)
(call one student)

- An important part in the success of An important part in the success

finished product thereby protecting food of finished product thereby
handler and preventing contamination protecting food handler and
which lead to spoilage. preventing contamination
which lead to spoilage.
One of the concern of every
manufacturing/ processing plant or the
food handler is to ensure the safety of
their products particularly food
products. That why always wear PPE
when handling food to prevent any
possibility of food contamination that
cause food to spoil.

There are 5 different PPE that we must

wear during our laboratory works used
 in the kitchen.
Who can read?( Call one of Student)
1.Hair covering/hairnet – prevent hair
from falling into food
2 .Mouth Mask – serve as barriers to
airborne contamination during sneezing,
coughing and talking.
3. Gloves - serve as protection to food
handlers and reduce risk of
contamination.
4. Laboratory gown/ apron - serves as
outside clothing to protect oneself (food
handler) from dirt during processing
food and reduce risk of contamination
and help maintain cleanliness
5.Footwear - help avoid slippage and
reduce risk of contamination
C. GENERALIZATION Do you have any question regarding to
our discussion?
Are you sure?
Ok it’s seem you are really understand to
our discussion, I have a question.
Why do you need to use PPE during
Production or cooking?
( Call one student)
Correct, Very good!
What are the different PPE that we
must wear during handling food?
( Call one Student)
Ok very Good!
1.Hair covering/hairnet –
prevent hair from falling into
food
2 .Mouth Mask – serve as
barriers to airborne
contamination during sneezing,
coughing and talking.
3. Gloves - serve as protection
to food handlers and reduce risk
of contamination.
4. Laboratory gown/ apron -
serves as outside clothing to
protect oneself (food handler)
from dirt during processing
food and reduce risk of
contamination and help
maintain cleanliness
5.Footwear - help avoid
slippage and reduce risk of
contamination
No. ma’am!
Yes, ma’am!
Students raise their hand
We need to wear PPE when
handling food to prevent any
possibility of food
contamination that cause food
to spoil.
Students raise their hand
There are 5 different PPE that
we must wear during our
laboratory works or used in the
kitchen.
Hairnet, gloves, Apron,
footwear and Mouth Mask.
 Use Personal Protective Equipment
properly. Cleanliness for PPE must
always be considered.

IV. EVALUATION

Ok let us check yourself how much have A. Directions: Read and

you learned to our lesson today. understand carefully the
questions. Select the best
answer

1. Which of the PPE serves as

outside clothing to protect
oneself (food handler) from dirt
during processing food and
reduce risk of contamination
and help maintain cleanliness?
a. Gloves
b. Hairnet
c. Apron /laboratory gown
d. Mouth mask

2. Which PPE is serve as

protection to food handlers and
reduce risk of contamination?
a. Gloves
b. Hairnet
c. Apron /laboratory gown
d. Mouth mask

3. Which PPE is used to prevent

hair from falling into food?
a. Gloves
b. Hairnet
c. Apron /laboratory gown
d. Mouth mask

4. Your teacher instructed to

wear your PPE. Which is not
included among the list?
a. Gloves
b. Hairnet
c. Apron /laboratory gown
d. Make up

5. Which PPE used to help avoid

slippage and reduce risk of
contamination?
a. Gloves
b. Hairnet
c. Foot wear
d. Make up

B. Answer the question:

 Why do you have to use your
personal Protective Equipment
during Food handling? (5
points.)

V.ASSIGNMENT
For your assignment in ½
crosswise and will be passed
tomorrow.
1. What are Potential hygiene
risk?

Any question about your No, ma’am!

assignment?
That all for this morning
Goodbye class Good bye and Thank you
ma’am!

Prepared by: Observed by:

ARJHONA B. LUCAS SONIA I. TOLEDO

Teacher I Master Teacher I