SESSION PLAN

Sector : Tourism
Qualification : BREAD AND PASTRY PRODUCTION NCII
Unit of Competency :OBSERVE WORKPLACE HYGIENE PROCEDURE
Module Title :OBSERVING WORKPLACE HYGIENE PROCEDURE
Learning Outcomes:

LO 1. Follow hygiene procedures

LO 2.Identify and prevent hygiene risks

A. Introduction:

This module deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and
identifying and preventing hygiene risks.

B. Learning Activities:

LO 1:Follow hygiene procedures

Learning Content Method Presentation Practice Feedback Resources Time

1. Overview of Self- Read info sheet Answer self- Compare self - CBLM 30 mins
legislation and paced/modular check CM2.1-1 check to the
CM2.1-1 Overview -laptop
regulation in answers key
relation to food of legislation and
regulation in
-Projector
handling, personal Lecture/discussion CM2.1-1
and general relation to food
hygiene handling, personal
and general
 hygiene

2. Hygiene Self- Read and Answer self- Compare self - Hand washing Facilities 40 mins
procedures paced/modular demonstrate info check CM2.1-2 check to the
Liquid hand Soap
sheet answers key
Water ( hot and cold)
Lecture/discussion CM2.1-2Hygiene CM2.1-
procedures Hand Sanitizers

Hand dryer
Demonstration
Chemical sanitizers

Paper towel

Nail brush (optional)

CBLM

Multimedia presentation

-laptop

-Projector

Other cleaning materials

necessary

3. Handling Self paced/modular Read and Answer self check Compare self Hand washing Facilities 30mins
procedures in demonstrate info CM2.1-3 check to the
Liquid hand Soap
operating tools/ sheet answers key
equipment
 Lecture/discussion CM2.1-3Handling CM2.1-3 Water ( hot and cold)
procedures in
Demonstration Hand Sanitizers
operating tools/
equipment Hand dryer

Chemical sanitizers

Paper towel

Nail brush (optional)

CBLM

Multimedia presentation

-laptop

-Projector

Other cleaning materials

necessary

LO 2:Identify and prevent hygiene risks

1. Types of hygiene Self- Read info sheet Answer self- Compare self - CBLM 20mins
risk paced/modular check CM2.2-1 check to the
CM2.2-1Types of Multimedia presentation
answers key
hygiene risk
-laptop
Lecture/discussion CM2.2-1
-Projector
2. General hazards Self- Read info sheet Answer self- check Compare self- CBLM 25 mins
in handling of food, paced/modular CM2.2-2 General CM2.2-2 check to the
hazards in handling answer key CM2.2- Multimedia presentation
linen and laundry
and garbage, of food, linen and 2 -laptop
including major Lecture/discussion laundry and
causes of garbage, including -Projector
contamination and major causes of
cross-infection contamination and
cross-infection

3. Control Self- Read and Answer self- check Compare self- Hand washing Facilities 35 mins
procedures used in paced/modular demonstrate info CM2.2-3 check to the
the hospitality and sheet CM2.2-3 answer key CM2.2- Liquid hand Soap
tourism industries Control procedures 3 Water ( hot and cold)
Lecture/discussion used in the
hospitality and Hand Sanitizers
tourism industries
Hand dryer

Chemical sanitizers

Paper towel

Nail brush (optional)

CBLM

Multimedia presentation
 -laptop

-Projector

Other cleaning materials

necessary

C. Assessment Plan:

 Written exam
 Oral questioning
 Demonstration
D. Trainer’s Self Reflection of the Session:

The trainees are expected to identify the hygiene procedures and recognize the procedures in controlling the risk.

Prepared by:

Mariam M. Salonga