9

HE – TLE - COOKERY
Quarter 3 – Module 9
Safe and Hygienic Storing of
Sandwiches
TLE – Grade 9
Alternative Delivery Mode
Quarter 3 – Module 9: Safe and Hygienic Storing of Sandwiches
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Tyrone Y. Gabuya
Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & Maria Farina G. Calumba
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: SenenPriscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D Elmar L. Cabrera
Nilita R. Ragay, Ed.D
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 3 – Module 9
Safe and Hygienic
Storing of Sandwiches
Introductory Message
For the facilitator:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Safe and Hygienic Storing of Sandwiches!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.

For the learner:

Welcome to the HE-9 Cookery Alternative Delivery Mode (ADM) Module on

Safe and Hygienic Storing of Sandwiches!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.
This module has the following parts and corresponding icons:

ii
 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled into process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.

Answer Key This contains answers to all activities in the

module.

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At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master in preparing sandwiches. The scope of this module permits it to
be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify proper storage for sandwiches.

2. Store sandwiches properly.

3. Recognize the importance of safe and hygienic practices in

storing sandwiches.

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 What I Know

Direction: List down five ways you already know on how to store food properly.

1.
2.
3.
4.
5

2
Lesson SAFE AND HYGIENIC
9 PRACTICES OF STORING
SANDWICHES
This lesson will discuss on proper storage for sandwiches, storing
sandwiches properly and the importance of safe and hygienic practices in storing
sandwiches.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following
are information that would lead to the activities
and assessment. Some activities may need your
own discretion upon checking, or you may use
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: Answer the following questions on your notebook.

1. What are the proper storages of sandwiches?
2. How do we store sandwiches properly?
3. Why are proper storage of sandwiches important?

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 What’s New

Direction: Arrange the scrambled letters to form a word below by understanding

the given meaning of the correct term. Write your answer in your notebook.

1. Measures necessary to ensure the safety of food from production to

consumption.

CIYHGINE SCCPARTEI

2. Also called foodborne illness, is illness caused by eating contaminated food.

DOFO GNNOISOPI

3. Refers to maintaining cleanliness of one's body and clothing to preserve overall

health and well-being.

L RSEPAON EIHGYEN

4. Refers to all those activities related to designing, evaluating and producing the
container for a product.

INGCPKAAG

5. Anyone who handles packaged or unpackaged food directly as well as the

equipment and utensils used to prepare or serve food and/or surfaces that come
into contact with food.

OODF RHNAELD

What is It

Safe and hygienic practices in storing sandwiches

Bread Storage

 Keep bread tightly wrapped and in moisture proof wrapping.

 Store bread at room temperature and away from ovens or hot equipment.
 If bread is kept for more than a day, it ˚may be frozen.

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Storing ingredients

 Ingredients should be place in a container, with lids, to be place in the

refrigerator.
 Store ingredients, including sauces and fillings at safe temperature at 4˚C or
below.

Storing the prepared sandwiches

 Cover sandwiches prepared for later use, the suitable material is plastic
wrap.
 Place sandwiches above any raw foods such as meat, chicken or fresh in
refrigerator to avoid cross contamination caused by blood or juice dropping
onto sandwiches.
 Store sandwiches at 8˚C.
 Sandwiches or stored chilled at all times.

Proper storage for sandwiches

Storing sandwiches is one of the most important activities after preparation
wherein they are to be kept properly to avoid spoilage. The most important
principles for sandwich safety are keeping temperatures cool and avoiding cross
contamination. Remember the basic formula 4-40-140 which means perishable
foods should spend no more than 4hours at a temperature between 40 and 140°F.
By the end of 4 hours bacteria may have multiplied to unsafe levels, so food that
has sat out at room temperature for two hours and then been returned to the
refrigerator has only another two hours of room temperature shelf life left unless it
has been cooked again.

 Some sandwich ingredients and fillings should be cooked, covered in

separate airtight containers, refrigerated until ready to use.
 Keep bread tightly wrapped and in moisture proof wrapping. This stops it
from drying and guards against picking up odors. It should be away from
ovens and hot equipment.
 If bread must be kept more than one day, it may be frozen thaw, without
unwrapping.
 Wrap sandwiches with wax paper, paper napkins plastic wraps or aluminum
foil to keep them in good condition.
 To keep a number of unwrapped sandwiches just place a damp towel in a
shallow pan and cover with wax paper. Arrange layers of sandwiches with
wax paper between each layer. Put wax paper over the sandwiches and cover
it with a damp towel. Keep the sandwiches in the refrigerator until serving
time.
 Refrigerate sandwiches for as long as possible. If there will be a time between
making and serving cover each tray with wax paper or cling wrap to prevent
the sandwiches from drying out.
 All sandwiches should be stored at recommended chill temperatures 0.5°C,
soon after packing.

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  Packing must be clearly labeled with the product description, use by date
and storage requirement.

Food handlers – personal hygiene tips

To prevent food poisoning using good personal hygiene, follow these tips:

 wash and dry your hands thoroughly before handling food, and wash and
dry them again frequently during work
 dry your hands with a clean towel, disposable paper towel or under an air
dryer
 never smoke, chew gum, spit, change a baby’s nappy or eat in a food
handling or food storage area
 never cough or sneeze over food, or where food is being prepared or stored
 wear clean protective clothing, such as an apron
 keep your spare clothes and other personal items (including mobile phones)
away from where food is stored and prepared
 tie back or cover long hair
 keep fingernails short so they are easy to clean, and don’t wear nail polish
because it can chip into the food
 avoid wearing jewelry, or only wear plain-banded rings and sleeper earrings
 completely cover all cuts and wounds with a wound strip or bandage
(brightly colored waterproof bandages are recommended)
 wear disposable gloves over the top of the wound strip if you have wounds
on your hands
 change disposable gloves regularly
 advise your supervisor if you feel unwell, and don’t handle food.

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 What I Have Learned
Directions: Read each statement below carefully. Write T if the statement is TRUE
and F if the statement is FALSE. Write your answer on your notebook.
1. Some sandwich ingredients and fillings should be cooked, covered in separate
airtight containers, refrigerate until ready to use.

2. Not all sandwiches should be stored at recommended chill temperature 0.5˚C,

soon after packing.

3. If bread must be kept more than one day, it may not be frozen thaw, without
unwrapping.

4. Refrigerate sandwiches for as long as possible.

5. Packing must be clearly labelled with the product description, use by date and
storage requirement.

6. Smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or food
storage area.

7. Wearing jewellery, or only wear plain-banded rings and sleeper earrings in the
working area.

8. The most important principles for sandwich safety are keeping temperature cool
and maintain the shape of the sandwich.

9. Raw materials and ingredients should be stored and handled properly to prevent
spoilage, contamination and damage.

10. Use wax paper, paper napkins, plastic wraps or aluminum foil for sandwiches
to keep them in good condition.

What I Can Do

Direction:
1. Make a 3 minutes video clip/vlog on “proper storage for sandwiches” and be able
to send it to your teachers email or save it to any storage devices. You are graded
according to the following rubric.
2. Let any member of the family to rate your work using the rubric below.

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Criteria Advanced Proficient Developing Beginning
10 pts 9 pts 7 pts 5 pts

Content Appropriate, Appropriate and Vlogs and Vlogs not

quality engaging, respectful to comments engaging, are
reflective, and others. Vlogs done, but irrelevant, or
respectful to have a purpose lacks are difficult to
others. Vlogs or main topic engagement, follow in
are in-depth, about reading analysis or meaning.
analytical, and is reflective. substantial
reflective, reflection, or
make a point may be off
and make topic.
connections
beyond the
text.
Speech & Vlog has Speech is fluent. Vlog may Vlog may
Grammar originality and Vlog may contain several contain
flair, contain one or errors in significant
emphasizing two errors in grammar; errors in
important grammar; errors errors may grammar;
points; do not impede impede errors may
contains no viewer's viewer’s cause
errors in understanding. understanding. confusion for
grammar. Speech lack the viewer.
fluency. Speech is
choppy
without
complete
sentences or
clear topic.
References & Consistently Incorporates Discusses Includes no
Support uses direct some references references references or
references to from outside from outside supporting
outside sources, but sources in a evidence.
sources to may not be general way,
support consistent. but doesn't
thoughts. Errors in MLA use specific
Uses MLA citation. references.
citations
correctly.
Video Quality Video is well Video is well lit Video is fairly Camera may
lit and frames and frames the well lit within be jerky,
subject subject within minimal making it
appropriately. the frame movement. difficult to
Editing without Subject is view, poorly
enhances excessive usually within lit, or subject
cohesiveness movement. the frame. not clearly in
of vlog. video.
Sound Sound is Vlog is Vlog Vlog is
Quality clear and understandable somewhat difficult to
volume is and volume is difficult to hear or is
appropriate appropriate. hear or is too loud.

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 occasionally
too loud.

Assessment

Direction: Choose the letter of the correct answer. Write your answer on your
notebook.

1. It is the basic formula in storing sandwiches which means perishable foods

should spend no more than 4hours at a temperature between 40 and 140˚F.
a. 3-30-130 c. 4-40-140
b. 5-50-150 d. 2-20-120

2. The following are storing of prepared sandwiches, EXCEPT?

a. cover sandwiches prepared for later use, the suitable material is plastics wrap
b. place sandwiches above any raw foods such as meat, chicken or fresh in
refrigerator
c. store sandwiches at 8˚C
d. heat sandwiches before storing them

3. The following are important things to consider when packing sandwiches,

EXCEPT?
a. additional information c. use by date
b. product description d. storage requirement

4. Why should we keep bread tightly wrapped and in moisture proof wrapping?
a. to stops sandwiches from drying and guards against picking up odors
b. to maintain moisture and flavor of the ingredients
c. to avoid foreign object from getting into the sandwich
d. to maintain the shape of the sandwich

5. The following are the reasons why should we store and handle our sandwich
properly, EXCEPT?
a. to avoid damage c. to look more appealing
b. to prevent spoilage d. to avoid contamination

6. Why should we stored and handle raw materials properly?

a. to maintain freshness c. prevent contamination and damage
b . to prevent spoilage d. all of the above

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7. What should we do if the bread is kept more than one day?
a. it may be frozen thaw, without unwrapping
b. it may be washed and chilled
c. wrap with wax paper
d. wrapped tightly and in moisture wrapping

8. The suitable material for covering sandwiches for later use.

a. aluminum foil c. plastic wrap
b. wax paper d. paper

9. Recommended chill temperature for storing all sandwiches after packaging.

a. 0.6˚C c. 0.7˚C
b. 0.5˚C d. 0.4˚C

10. What is the safe temperature when storing ingredients, including sauces and
fillings?
a. 4˚C or below c. 6˚C or below
b. 5˚C or below d. 7˚C or below

Additional Activities

Direction: Make a one-paragraph reflection about your learning on this

module.

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 Answer Key

What’s new What I have What I can do Assessment

1. Personal learned (Performance 1. c
practices 1. T Task) 2. d
2. Food poisoning 2. F 3. a
3. Personal hygiene 3. F 4. a
4. Packaging 4. T 5. c
5. Food handlers 5. T 6. d
6. F 7. a
7. F 8. c
8. F 9. b
9. T 10. a
10. T

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References
Learners Module Grade 9 - Cookery

Learning Module from Cha Caunan

K to 12 Basic Education Curriculum Technology and Livelihood Education Home
Economics-Cookery Grade 9

Curriculum Implementation and Learning Manafement Matrix K to 12 (SHS Core

Subjects)

https://prezi.com/p/eh7g7y9zfeb4/safe-and-hygienic-practices-in-storing-sandwiches/
https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-how-to-
keep-it-safe/personal-hygiene-for-food-handlers
https://www.who.int/foodsafety/areas_work/food-hygiene/en/
https://www.encyclopedia.com/caregiving/encyclopedias-almanacs-transcripts-and-
maps/personal-hygiene
https://www.rcampus.com/rubricshowc.cfm?code=HXW6823&sp=true

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net