Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

LSPU Self-paced Learning Module (SLM)

ISO 9001:2015 Certified

Level I Institutionally Accredited

Learning Outcomes

Student Learning Strategies

Online Activities A. A. Online Discussion via Google Meet

(Synchronous/
You are instructed to attend in one and a half hour class discussion on
Asynchronous) VMGO, course orientation and 5S. To have access to the Online
Discussion, refer to this link: _________________________

The online discussion is scheduled on October 6, 2020, from 8:00-9:00

AM.

(For further instructions, refer to your Google Classroom and see the
schedule of activities for this module)
(For further instructions, refer to your Google Classroom and see the
schedule of activities for this module)

B. Learning Guide Questions:

1. What are LSPU group and core values?
2. How to prevent food contamination?
3. How does keeping 5S compliments food safety?
Note: The insight that you will post on online discussion forum using Learning Management
System (LMS) will receive additional scores in class participation.

Offline Activities
(e-Learning/Self- LSPU Vision, Mission and Quality Policy
Paced)
Vision: The Laguna State Polytechnic University is a center of sustainable
development initiatives transforming lives and communities.

Mission: LSPU provides quality education through responsive instruction,

distinctive research, sustainable extension and production services for
improved quality of life.

Quality Policy: LSPU delivers quality education through responsive

instruction, distinctive research, sustainable extension, and production

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

services. Thus, we are committed with continual improvement to meet

applicable requirements to provide quality, efficient and effective services to
the university stakeholders’ highest level of satisfaction through an excellent
management system imbued with utmost integrity, professionalism and
innovation.
Group Values
Integrity
ISO (transparency, leadership, discipline)
9001:2015 Certified
Professionalism (competence, collegiality, responsibility)
Innovation
Level (creativity,
I Institutionally Accredited initiative, industry)

Core Values
LSPU develops:
S pirited
T ransparent
U pright
D iscipline
E fficient
N oble
T rustworthy (Group Values and Performance Pledge, 2017)
S killful

Engaging Activities

Essay: Answer the following in 2-3 complete sentences.

 Being an LSPU student, how do you see yourself participate in its vision
to “transform lives and communities”?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

 During this time of crisis, give one practical application on how will you
show the group values (integrity, professionalism and innovation) of
LSPU in your community.
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

 Choose three core values listed above which you think is the most
essential for a student under new normal. Explain briefly.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
ISO 9001:2015 Certified
____________________________________________________________________________________
____________________________________________________________________________________
Level I Institutionally Accredited

__________________________________________________________________________________

FOOD SAFETY PRACTICES: BASIC FOOD HYGIENE

Food Hygiene - Conditions and measures necessary for the production,

processing, storage and distribution of food designed to ensure a safe, sound,
wholesome product fit for human consumption (Codex Alimentarius).

Food Safety - the assurance that food will not cause harm to the consumer
when it is prepared or eaten according to its intended use (RA 10611 Food
Safety Act of 2013).

Food Contamination - refers to the contamination of food by microbial

pathogens, chemicals, foreign bodies, spoilage agents, objectionable taints and
unwanted or diseased matter (General Principles of Food Hygiene – FAO).

Food safety is a basic requirement of food quality. Food contamination and

poisoning can occur at any stage from farm to fork. Rapid urbanization and
globalization of food manufacturing and trade increase the likelihood of
incidents involving contaminated and
adulterated food. Hundreds of people in our
local area fall ill every year and many suffer
death as a result of consuming unsafe food.

What is foodborne illness? These are illnesses

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

caused by contaminated food and food with hazardous materials. There are
three main types of food hazards: Physical; Chemical; and Biological.

 Physical Hazards are foreign objects in food that can cause harm when
eaten. Examples are broken glass, staple wire, hair, bandage and fish
bones.
ISO 9001:2015 Certified

 Chemical Hazards are any

Level I Institutionally Accredited

substance that can cause harm or

illness when digested. Examples are
cleaners, sanitizers, detergents,
lubricants and insect killers.

Biological Hazards are organisms
can then be further broken down
into three more subcategories:
Viruses; Foodborne Intoxications;
and Foodborne Infections.

Viruses are pieces of DNA that can multiply within a living organism such as
Hepatitis A. Foodborne intoxications involve a bacteria growing outside of a
human and producing a toxin. The human then eats the toxin and becomes ill
normally within a matter of hours. Foodborne infections involve an individual
eating the bacteria and then the bacteria produce a toxin within the person
causing illness.
Three Critical Factors that Contribute to Unsafe Food
 Time-Temperature Abuse - food has been
time-temperature abused when it has
remained too long in the Temperature
Danger Zone (TDZ). TDZ is the temperature
range in which pathogens (bad
microbiological organisms) grow and
reproduce most rapidly. This temperature
range has been identified as 41 degrees (F)
to 135 degrees (F). It is important to keep
foods that can support pathogenic growth
out of this temperature range.
 Cross Contamination - occurs when
physical, chemical, or biological hazards are
transferred from one food or surface to
another.
 Poor Personal Hygiene - Poor personal hygiene occurs when food

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

handlers do the following:

 don’t wash their hands right after using the restroom
 come to work while sick
 cough or sneeze on food
 touch or scratch infected wounds and not wash their hands
Actions that can contaminate food:
ISO 9001:2015 Certified

A. Scratching the scalp

Level I Institutionally Accredited
B. Running fingers through hair
C. Wiping or touching the nose
D. Rubbing an ear
E. Touching a pimple or infected wound
F. Wearing a dirty uniform
G. Coughing or sneezing into the hand
H. Spitting in the operation

Personal hygiene practices are an essential part of providing safe food to

everybody. Among these hygiene practices, the most important is hand
washing. Everyone must wash their hands and forearms using the proper
procedure:

It is always
 After using the bathroom;
 When you first arrive at work;
 After touching any part of your body or clothes;
 Prior to handling food, utensils, and single service articles;
 Before and after handling or touching any raw foods such as raw meats,

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

chicken, and eggs.

 After any other activity that may contaminate your hands such as
sweeping the floor, taking out the trash, eating or drinking, coughing, or
sneezing.
Good personal hygiene includes:
 Maintaining personal cleanliness
ISO 9001:2015 Certified  Wearing proper work attire
 Avoiding unsanitary habits and actions
Level I Institutionally Accredited
 Maintaining good health
 No offending odors and no strong perfumes or
cologne
 No dirt, grease, or oils under your nails or on hands
 No nail polish or fake fingernails
 Wear a head cap or other hair restraint
 Wear clean clothing daily
 Remove aprons when leaving food-preparation areas
 Remove jewelry from hands and arms when working
with food or when working around preparation areas

Wash, Sanitize and Disinfect

Maintaining the kitchen scrupulously clean is vital to food safety. One should recognize
that even surfaces that appear clean might still have harmful germs that cannot be
seen. Only by cleaning, sanitizing and disinfecting equipment, dishes, and surfaces that
come into direct contact with food, can eliminate and destroy these invisible germs.
Washing removes visible soil, dirt and contamination from the surface.
Sanitizing kills and reduces the number of harmful bacteria to the level that is
considered as safe by public health organization.
Disinfecting kills a wide range of fungi, bacteria and viruses present.
It is required to wash, sanitize and disinfect every surface that comes into contact with
food to assure that they are completely free of any contamination.
Wiping cloths for cleaning and sanitizing must be available in every kitchen tools such
as meat slicers, counters, food preparation tables, cutting boards, and utensils. Always
wash, sanitize and disinfect these surfaces before and after they have come into
contact with food. Also, because bacteria grow and multiply in moist environments,
wiping cloths must be stored in a bucket of water with disinfectant/sanitizer when
they are not in use.
5S IN THE KITCHEN

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

The 5S principle is a way of arranging and organizing

work area or food preparation area. 5S stands for
two sets of words: one in Japanese and one in
English. They are:
 Seiri – Sort
 Seiton – Set in Order
 Seiso – Shine
ISO 9001:2015 Certified

 Seiketsu – Standardize
Level I Institutionally Accredited
 Shitsuke – Sustain

Seiri (Sort)

 Remove unnecessary items and dispose them properly

 Make work easier by eliminating obstacles
 Reduce chance of being disturbed with unnecessary items
 Prevent accumulation of unnecessary items
 Evaluate necessary items with regard to cost or other factors
 Remove all parts not in use
 Segregate unwanted material from the work area/food preparation area

Seiton (Straighten)
 Can also be translated as “set in order” or “streamline”
 Arrange all necessary items so they can be easily selected for use (mis
en place)
 Prevent loss and waste of time
 Make it easy to find and pick up necessary items
 Ensure first-come-first-served basis
 Make workflow smooth and easy

Seiso (Shine)
 Can also be translated as “sweep” or “sanitize”
 Clean your work area/food preparation area completely
 Use cleaning as inspection
 Prevent machinery and equipment deterioration
 Keep work area/food preparation area safe and easy to work

Seiketsu (Standardize)
 Maintain high standards of cleanliness in food preparation area
 Maintain everything in order and according to its standard
 Everything in its right place

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

 Prominently display a picture or diagram showing the proper layout of

the works area
Shitsuke (Sustain)
 To keep in working order
 Also translates as “do without being told”
 Perform
ISO 9001:2015 Certified regular checks and inspection
Level I Institutionally Accredited

ENGAGING ACTIVITY 2
MODIFIED TRUE OR FALSE: Write True change the underlined word/s that
makes correct answer on the space provided. If the statement is correct,
otherwise, the statement incorrect, then write the correct answer on the space
provided.
________________________1. Seiso or Shine are also called sanitize.
________________________2. Disinfecting is more effective that sanitizing.
________________________3. Food borne illnesses are caused by food hazards.
________________________4. Molds in loaf bread is an example of physical hazard.
________________________5. The most important food hygiene practice is hand
washing.
________________________6. It is necessary to keep foods out of temperature range
200 F– 1000 F
________________________7. The 5S principle makes the work flow in a food
preparation area efficient.
________________________8. Food contamination is the transfer of food hazards from
one place to another.
________________________9. Wiping is the process of removing visible dirt without

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

killing the germs and bacteria.

________________________10. Conducting weekly inventory of serviceable and
unserviceable equipment is part of Shitsuke or Sustain.
COMPLETE THE TABLE: Complete the table by writing the terms in their
respective category.
ISO 9001:2015 Certified
Cockroach Hair Parasite
Detergent
Level I Institutionally Accredited Hair colorants Pesticide
E.coli bacteria Hepatitis A virus Staple wire
Fish bone

Physical Hazard Chemical Hazard Biological Hazards

Performance Tasks

Food Safety Practices and 5S Journal

DIRECTION: Complete the table below by jotting down your daily activities that shows the
principles of food safety and its corresponding principle in 5S. An example is given as your guide.

Day Food Safety Practice 5S

Sunday 1. Placed the groceries in the refrigerator and food cabinets 1. Seiton - Straighten
2. Removed my rings before I prepare my lunch 2. Seiri – Sort
3. Cleaned the table and washed the dishes after dinner 3. Seiso – Shine

Monday

Tuesday

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

Wednesday

ISO 9001:2015 Certified

Level I Institutionally Accredited

Thursday

Friday

Understanding Directed Assess

SHORT ESSAY/QUESTIONS RUBRIC

  TARGET ACCEPTABLE UNACCEPTABLE

  HIGH LOW
13-15 11-12          9-10 7-8
Content & _____ out of 15 Interesting content Some interesting Conventional ideas Cursory; gives the
Development points and presentation; content; points not or clichés; little impression of
ideas are well sustained or not fully supporting detail writing just to
conceived and developed. included. complete the
developed with assignment.
sufficient/ complete
details.
    5 4 3 2
Organization _____ out of 5 -Structure of the Structure is mostly  Structure of the - Organization
Structure points paper is clear and clear and easy to paper is not easy to and structure
easy to follow. follow. follow. detract from the
- Transitions are - Transitions are - Transitions need message.
logical and maintain present. improvement. - Writing is
the flow of thought - Conclusion is logical. - Conclusion is disjointed and
throughout the missing, or if lacks transition of
paper. provided, does not thoughts.
- Conclusion is flow from the body

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

logical and flows of the paper.

from the body of the
paper.

    5 4 3 2
Grammatical _____ out of 5  Rules of grammar, Rules of grammar, Paper contains few Paper contains
Accuracy points ISO 9001:2015 usage,
Certified and usage, and grammatical, numerous
punctuation are punctuation are punctuation and grammatical,
Level I Institutionally Accredited
followed; spelling is followed with minor spelling errors. punctuation, and
correct. errors. spelling errors.
Spelling is correct

TOTAL _____ out of 25

points
Adopted from https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=N4AA82&

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

ISO 9001:2015 Certified

Level I Institutionally Accredited

Learning Resources

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION

 Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna

a. 5S [Image] Retrieved from http://my-lean-kitchen.com/wp-

content/uploads/2014/12/5s_circle.gif
b. 5S Explanation (n.d.). Retrieved from http://my-lean-kitchen.com/just-5s-it/
c. 5S in My Kitchen (2011). Retrieved from https://blog.minitab.com/blog/real-world-
quality-improvement/5s-in-my-kitchen#:~:text=A%205S%20audit%20is%20a,for
ISO 9001:2015 Certified
%20keeping%20an%20organized%20kitchen.
d. 5S: Sort, LevelSet,
I Institutionally Accredited
Shine, Standardize, Sustain (2012). Retrieved from
https://www.sixsigmadaily.com/5s-sort-set-shine-standardize-sustain/
e. Biological hazard (2008). Shutterstock. Retrieved from
http://24x7certification.com/articles/food-safety-news/chicken-and-food-safety/
[image]
f. Group Values and Performance Pledge (2017). Retrieved from
http://lspu.edu.ph/page/group-values-performance-pledge)
g. Nies, N. (2013). Wash’em Up! Retrieved from
https://wedishnutrition.wordpress.com/2013/05/27/washem-up/ [Image]

h. Safe Food Handling Orientation (n.d.) Student Associate Training , University of New
Hampshire
Retrieved from
https://www.ucop.edu/riskservices/_files/bsas/safetymeetings/food_safety.ppt [ppt
presentation]

i. Temperature Danger Zone for Food [Image] Retrieved from

https://i.pinimg.com/originals/2c/44/ba/2c44bae3f330e789f10e1422649dbc8e.jpg

LSPU SELF-PACED LEARNING MODULE: FOOD SELECTION AND PREPARATION