Instructional Planning

(The process of systematically planning, developing, evaluating and managing the

instructional process by using principles of teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP)

DLP No.: Learning Area: Grade Level: Quarter: Duration: Date:
3 Health Grade 4 1st 50 minutes
Code:
Learning Compentency/ies: Describes ways to keep food clean and safe; discusses the
(Taken from the Curriculum Guide) importance of keeping food clean and safe to avoid disease H4N-Ifg-26
H4N-Ifg-27
Food safety is the handling, preparing and storing food in a way to best reduce the
Key Concepts / Understandings to risk to individuals. A clean food is a way to prevent people from getting sick and
be Developed other diseases.

Adapted Cognitive
Domain Process Dimensions
(D.O. No. 8, s. 2015)
OBJECTIVES:
Remembering
Knowledge
Understanding Explain the importance of a safe food

Applying  Demonstrate the principle of food safety

Analyzing
Skills
Evaluating
Creating Create a slogan about food safety
Responding
Attitude to a Perform well in a group
Phenomena
Responding
Values to a Makatao: Practice concern for others
Phenomena

2. Contents Food Safety Principles

3. Learning Resources Curriculum Guide Healthe 4, Smart TV, Visual aid, scotch tape

4. Procedures
The teacher will sing the song first followed by the student entitled “clean food” with a simple step.
This song will give an idea about what is food safety.

Clean Food

Make your food

Clean and safe
It is so important
To prevent sick
4.1 Introductory Activity
Clean it, chill it, cook the food
(3 minutes) That is the way to food safety

Make your food

Clean and safe
It is important
To prevent sick

The class will be divided into two group and will play an activity called “Am I Right or
Wrong”. This activity will test student if they have knowledge about food safety.

Instruction:
4.2 Activity 1. The teacher will put a check and wrong icon on the board.
(10 minutes) 2. Each group will be given a set of pictures.
3. The students then classify the pictures.
4. If the picture is a correct action, then it will be putted below the check icon.
5. If the picture shows an incorrect action, then it will be putted below the wrong icon.
6. The group who would done it correctly will be given a point.
How did you classify the pictures?
What are the pictures in the check icon portrayed?
4.3 Analysis
What are the pictures on the wrong icon portrayed?
(5 minutes) What do you think all the pictures are all about?
 Food safety is something that anyone and everyone should be able to practice, whether at
home or in the workplace that is why there are food safety principle to guide us in making
sure that our food is safe.
Food safety Principles
1. Keep clean
2. Wash hands properly before preparing and eating food
3. Separate raw from cooked foods
4. Cook food thoroughly particularly chicken
4.4 Abstraction 5. Keep food at safe temperature
(15 minutes) 6. Use clean and safe water in washing foods and cooking/eating utensils
7. Protect food from flies and pests that can transmit disease
Guide Questions:
1. What is food safety?
2. It serve as our guide in making sure our food is safe?
3. What should be done first before preparing and eating food?
4. What should we use in washing foods and eating utensils?
5. How important is food safety?
The teacher will divide the class into two groups and will play “Guess, Guess, Aw!”.

Instruction:
1. Each group will be given a 3-food safety principle.

Keep food at safe Separate raw from Cook food

4.5 Application
(10 minutes) temperature. cooked foods. thoroughly.

2. Each group will decide if who will act for that certain principle.
3. Group A will guess the act of Group B and vice versa.
4. The group will together shout the number of food safety principle.
5. If they had the wrong guess on the first try, they cannot guess the remaining list of food principle.
6. The group who got the highest points will be the winner and will shout Guess, Guess, Aw!
I. Write a check mark (/) if it belongs to food safety principle and wrong (x) if it
does not belong.

_________ 1. Washing hands is not important.

_________ 2. Use clean water on washing foods.
4.6 Assessment
_________ 3. Combine raw and cooked foods.
(5 minutes)
_________ 4. Keep food at safe temperature.
_________ 5. Cook food thoroughly.

II. Write a paragraph explaining the importance of food safety. Paragraph is

limited to 3 sentences only.
4.7 Assignment Cut out pictures on magazines, brochures or newspaper that shows food safety.
(3 minutes) Paste it in your assignment notebook and cite what principle does it belong.
4.8 Concluding Activity
Following the food safety principle is a way on making our body safe.

5.      Remarks  
6.      Reflections  
A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of
evaluation.   learners who have caught up with the lesson.  
B.   No. of learners who require additional D.  No. of learners who continue to require
activities for remediation.   remediation.  
E.   Which of my learning 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:

Name :  Villarino, Shiella Mea S. School: Cebu Technological University

Position/ Division
 Student Teacher Cebu Province
Designation: :
Email
Contact Number: 09275850784 Shiellamea.villarino@ctu.edu.ph
address: