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FOOD (FISH)
PROCESSING
MODULE 7
Observe Personal Hygiene and Good
Grooming

Department of Education ● Republic of the Philippines

Food (Fish) Processing – Grade 7
Alternative Delivery Mode
Module
First Edition, 2020
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Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Writer/s: John Efsel C. Tumampos

Evaluators: Esterlita J. Sanchez

Josie O. Mejos
Evelyn A. Taruc
Niel John M. Roxas
Illustrator and Layout Artist:

Management Team:
Chairperson: Dr. Arturo B. Bayucot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V

Asst. Regional Director

Edwin R. MaribojocEdD, CESO VI

Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr.,EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS-EPP/TLE
Rone Ray M. Portacion,EdD EPS-LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
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Vilma M. Inso, Librarian II

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Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
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Food (Fish) Processing

MODULE 7

Observe Personal Hygiene

and Good Grooming

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education – Region 10 at
region10@deped.gov.ph

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

 TABLE OF CONTENTS
What I Need to Know ………......................................... 1
What I Know ………......................................... 4
Lesson 1: Observe Personal Hygiene and
Good Grooming ……………………………………. 4
What’s In ……………………………………. 4
What’s New ……………………………………. 4
What Is It ……………………………………. 4
What’s More ………......................................... 10
What I Have Learned ………......................................... 11
What Can I Do ………......................................... 12
Assessment ………......................................... 12
Additional Activities ………......................................... 13
Answer Key ………......................................... 14
References ………......................................... 15
 Introductory Message

For the Learner

Hooray!!!! Congratulations and welcome to the next module. Again, always

remember that the basis for living in this wonderful world is the ability to start for
survival. Unless you have fully and clearly understood what awaits on you. You are
generally in the position to judge situation on the quality of life, achievement and
acquisition that you’ve been dreaming about for a long period of time. Thus, one needs
help to realize it.

Philosophers really believed that the absorption of invaluable and applicable

things in the daily living has no ending. It is always infinite and it really needs strong
determination, courage and eagerness to be on the right track.

This module provides important information towards reaching your goals in your
life because;

1. It helps you understand the significant of observing and practicing personal

hygiene and good grooming.

2. It helps you maintain yourself clean and well-groomed all the time.

3. It helps you alter the wrong practices in terms of personal hygiene and good
grooming.

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 In this module, you are guided with a set of learning icons that will help you
understand the underlying principles of Food (fish) processing.

1. What I Need to Know – the icon used to introduce the learning objectives
in this module.
2. What I Know – the icon used to test what you have learned in this module.

3. What’s In – the icon used to connect your previous learning with the new
lesson.
4. What’s New – the icon used to introduce new lesson through an activity,
situation or activity.
5. What is It – the icon that will help you discover and understand food (fish)
processing concepts.
6. What’s More – the icon that will help enrich your learnings of food(fish)
concepts.
7. What I Have Learned – the icon that will help you process what you have
learned in the lesson.
8. What I Can Do – the icon that allows you to apply what you have learned
into real-life situations.
9. Assessment – the icon that evaluates your level of mastery in achieving
the learning objectives.
10. Additional Activities – the icon that enhance your learning and improves
your mastery of the lesson.
 This module will help give you all the essentials needed in your food (fish)
processing journey.

What I need to know

Personal Hygiene includes washing your hands, taking a bath every day,
brushing and flossing your teeth and good grooming includes showering and
having neat hair, trimmed fingernails and many more.

Many people got sick due to improper hygiene and poor grooming. They
tend to forget the importance of taking care of their health. This is actually the
main reason why personal hygiene and proper grooming is taught for the people
to realize that it helps prevent any kind of diseases and illnesses, it is also
essential.

After reading this module, the learners should be able to:

LO1. Observe personal hygiene and good grooming (TLE_AFFP9-12OS-0g-1)

1. Explain the importance of good grooming in a workplace

2. Follow the procedures in cleaning, checking and sanitizing personal

protective equipment.

In going through the module, you have to extend your patience in understanding
and analyzing what you are reading. Follow the directions and/or instructions in the
activities. Answer the entire given test and exercises carefully. Comply the activities
provided.

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 What I Know

Directions: Read each statement carefully and choose the letter that corresponds to
the correct answer.

1. Which of the following options is acquired by eating contaminated food?

A. Air borne illness C. Skin disease
B. Food borne illness D. Lung illness
2. Which of the following options refers to the science of good health that signifies
cleanliness and freedom from the risk of infectious diseases?
A. Hazards C. Hygiene
B. Sanitation D. Cleanliness
3. When does the perfect time for the personnel wash their hands to ensure food
safety?
A. After handling raw food C. At the start of food handling activities
B. Immediately after using the D. All of the above
4. Which of the following options is the concern of personnel hygiene?
A. Wearing of clean hands
B. Freedom from any diseases
C. Observing sanitary habits and clean washable garments
D. All of these
5. Which of the following options below defines as the assurance that food will not
cause harm to the consumer when it is prepared?
A. Food hygiene C. Food safety
B. Good grooming D. Good manufacturing product
6. Which of the following describes the origin and a development of particular disease?
A. Food safety C. Food borne illness
B. Disasters D. Epidemiological

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7. Which of the following options does not belong to the group?
A. Abrasions C. Lesions
B. Scarlet fever D. Sever rashes
8. Which of the following does not belong to the group?
A. Dysentery C. Pneumonia
B. Typhoid fever D. Hepatitis
9. The following options are diseases of respiratory tract except.
A. Infected ears C. Sore throat
B. Common cold D. Trench mouth
10. The following options are activities that need to be refrained by the people who are
engaged in food handling except.
A. Smoking C. Chewing or eating
B. Spitting D. Checking the result
11. What shall visitors do in food manufacturing, processing or handling areas?
A. Sexy clothes C. High heels
B. Jagger D. Personal Protective Equipment
12. Which of the following options possess a level of threat to life?
A. Hazard Analysis C. Debris
B. Hazard D. Illness
13. Which of the following signifies cleanliness and freedom from risk of infectious
disease?
A. Hygiene C. Grooming
B. Safety D. Sanitation
14. What is the fifth step in handwashing techniques?
A. Rub hands together C. Scrub thoroughly your hands
B. Use disinfectant D. Rinse thoroughly
15. Which of the following is not a GMP requirement on personnel hygiene?
A. Hazard analysis C. Health
B. Health status D. Personal cleanliness
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Lesson Observe Personal Hygiene and

1 Good Grooming

What’s In

Let us see if you have really understood our previous topic by answering

this question. Write the answer in your activity notebook.

• What are the different parts of food label?

What’s New

Before we will proceed to our lesson, you give first the difference between

Hygiene and Sanitation. Write your answer in your activity notebook.

What is it

Okay! We will now have our discussion about observing personal hygiene and

good grooming.

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These are the GMP Requirements on Personal Hygiene

1. Health Status. People known, or suspected, to be suffering from, or to be a

carrier of a disease should not be allowed to enter any food handling area. It is a likely
that they could contaminate food. Any person so affected should immediately report
illness or symptoms of illness to the management.

Medical examination of a food handler should be carried out, if clinically or

epidemiologically indicated.

2. Illnesses and Injuries. The following conditions should be reported to the

management so that any afflicted persons need to subject themselves to medical
examination and be excluded from handling food.

a. Diseases of the respiratory tract, such as common cold, sore throat,

pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections
spread microorganisms such as staphylococci, which are indigenous to portions of the
respiratory tract.

b. Intestinal disorders, such as dysentery, typhoid fever and infectious hepatitis.

People suffering from intestinal disorders usually shed a lot of intestinal bacteria such
as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person
suffering from salmonellosis for example, may shed as many as 10 cells per gram of
faeces, during illness (ICMSF, 1988).

c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil,
scabies and severe rashes. The usual sites for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions. When infected persons handle food, the hazard of
passing staphylococci from skin surfaces to food increases. Pre employment physical
examination is usually required for every person intending to work in a food plant in
order to establish freedom from above diseases.

3. Personal Cleanliness. Food handlers should maintain a high degree of personal

cleanliness. They should wear suitable protective clothing, head covering, gloves, facial

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masks, and footwear. Suitable waterproof dressing should cover cuts and wounds,
wherein personnel are permitted to continue working.

Processor’s Outfit as Part of Personal Hygiene

Apron Hand Glove

Hairnet Face Mask

Hand Towels Working shoes

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 Hand Washing Techniques

1. Use water as hot as the 5. Rinse thoroughly under

hands can comfortably stand running water.
(or use potable water)

2. Moisten hands, soaps 6. Be careful not to touch

thoroughly and lather to anything that
elbow. recontaminates the hands
before returning to work.

3. Scrub thoroughly, using 7. Dry hands using single

brush for nails, for 20 service towels, tissue paper
seconds. or hot air dryer.

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 4.
5.
6.
7.
8.
8. If necessary, use
4.Rub hands together using
disinfectant to sanitize
friction for 20 seconds. thoroughly such as 70%
ethanol.

Personnel should always wash their hands when personal cleanliness may affect
food safety, as shown in the following practices:

a. At the start of food handling activities.

b. Immediately after using the toilet

c. After handling raw food or any contaminated material, where this could result

in the contamination of other food items. They should avoid handling ready-to-

eat food when unsure of cleanliness in the process of preparing it.

Personal Behavior or Habits

People engaged in food handling activities should refrain from behavior that
could result in food contamination, such as the following:

a. Smoking

b. Spitting

c. Chewing or eating

d. Sneezing or coughing over unprotected food

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 Personal effects such as jewelry, pins or other items should not be worn or
brought into food handling areas if they pose a threat to the safety and suitability of
food.

Visitors

Visitors in food manufacturing, processing or handling areas should, where

appropriate, wear protective clothing and adhere to the other personal hygiene
provisions.

Entrance and Exit in a Workplace

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 1. is What’s More
2.

Activity 2: Self – Assessment

Directions: Write T if the statement is correct and F if the statement is wrong. Write
your answers in the activity notebook.

____________ 1. Do not wear appropriate work outfit before entry.

____________ 2. Signs of entrance and exit must be posted in corresponding areas.

____________ 3. Personal effects such as such as jewelry, pins or other items should

be worn or brought into food handling areas.

____________ 4. Those who are suffering from or a carrier of a disease should not be

allowed to enter any food handling area.

____________ 5. All personnel who will prepare food must wash their hands before and

after.

____________ 6. All personnel should be well-groomed, that is to say, make up is a

must for girls.

____________ 7. Chewing or eating anywhere is allowed during food preparation.

____________ 8. People wo are engaged in food handling activities should smoke and

spit everywhere.

____________ 9. All personnel who will enter in the processing areas must wear

complete personal protective equipment.

____________ 10. Medical examination of a food handler should be carried out.

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 What I Have Learned

Directions: Share your learnings from the lesson above by completing the sentence
below. Write your answer in your activity notebook.

I have learned to _______________ hygiene and

_________________________________in food (fish) processing.

What I Can Do

Activity 3: Count me In.

Given below are the different diseases or disorders. Categorize them considering
the indicated groups below. Write your answers in the activity notebook.

Respiratory tract Intestinal Disorders Skin Disorders

Dysentery Abrasions Lesions Tuberculosis

Sores Sore throat Trench mouth Boil
Common cold Infected ears Severe rashes Scarlet fever
Typhoid fever Infectious Pneumonia Scabies
Hepatitis

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 Assessment

Directions: Do the following tasks: Write your answers in the activity notebook. Write
your answers in the activity notebook.

1. Perform the Hand Washing Techniques as a Means of Practicing Good

Hygiene and Sanitation.
2. Copy and check if the following tools and materials listed below are found in
your home.
3. Follow the procedures given after the tools and Materials
4. Answer the performance criteria checklist operation sheet 1.1

Tools and Materials:

Water Soap Faucet Drier Brush Towels

Tissue paper Sanitizer Alcohol (optional)

Procedures.

1. Use potable water.

2. Check facilities if functioning properly.
3. Take proper care in using the facilities.

Performance Criteria Checklist for

Operation Sheet 1.1

Hand Washing Techniques as means of practicing proper hygiene and

sanitation.

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

techniques?

Comments/Suggestions:

Note: Each correct item is equivalent to 10 points.

Student’s Name____________________________ Date ________________

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 Additional Activities

Activity 4: (B-B) Baby Brush Me!

Instruction: Enumerate the steps in brushing your teeth. Write your answers in
the activity notebook.

Congratulations! You have successfully completed answering the Module

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 Answer Key

What I know What’s in What’s more

1. B 1. Product Name 1. F
2. C 2. Address of the 2. T
3. D Manufacturer 3. F
4. D 3. Net weight 4. T
5. C 4. Ingredients 5. T
6. D 5. Chemical 6. T
7. B additives 7. F
8. C 6. Expiration date 8. F
9. A 9. T
10. D 10. T
11. D
12. B
13. A
14. D
15. B

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 References

BOOKS

Bravo, Ferdinand S. K to 12 Basic 12 Education Curriculum Technology and

Livelihood Education Learning Module (Food/Fish Processing.) 186p.

ELECTRONIC RESOURCES

For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.govph

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