GRADE 1 to 12
DAILY LESSON LOG
Teaching Dates and Time Monday to Friday 2:40pm-4:20pm
WEEK 4
I.OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
Write the LC code for each.
II. CONTENT
III. LEARNING RESOURSES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
School Grade Level Grade 10
Teacher Learning Area TVE FOOD PROCESSING NC II
Quarter Third
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
February 19, 2024 February 20, 2024 February 21, 2024 February 22, 2024 February 23, 2024
The learner demonstrates understanding of cleaning and sanitizing the equipment and work areas which include the food processing and packaging
areas
The learner independently demonstrates the given procedures in cleaning and sanitizing the food processing equipment and packaging areas.
At the end of the session, At the end of the session, At the end of the session, At the end of the session, CATCH UP FRIDAY
learners are expected to: learners are expected to: learners are expected to: learners are expected to:
LO 1. Prepare for LO 1. Prepare for cleaning LO 2. Clean and sanitize LO 2. Clean and sanitize
cleaning 1.5. Render safe to clean equipment and processing equipment and processing
1.5. Render safe to clean the /packaging area to meet /packaging area to meet
the processing/packaging area workplace requirements. workplace requirements
processing/packaging according to 2.1. Clean and sanitize 2.2. Inspect equipment and
area according to workplace procedures and equipment and processing/packaging area
workplace procedures manufacturer’s processing/packaging area according to required
and specifications according to workplace operating conditions and
manufacturer’s (TLE_AFFP9-12CS-IIIa-e- procedures, OHS cleanliness
specifications 1) requirements, and (TLE_AFFP9- 12CS-IIIf-j-2)
(TLE_AFFP9-12CS-IIIa- manufacturer’s specifications
e-1) (TLE_AFFP9- 12CS-IIIf-j-2)
REGULATORY/ USING PPE CLEANING AND SANITIZING INSPECTING EQUIPMENT
LEGISLATIVE EQUIPMENT AND AND
REQUIREMENTS PROCESSING/PACKAGING PROCESSING/PACKAGING
AREA AREA
CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food Processing CBLM Year 3, Food
Processing NC II pp. Processing NC II pp. 121- NC II pp. 134-172 Processing NC II pp. 134-172
121-133 133
CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food Processing CBLM Year 3, Food
Processing NC II pp. Processing NC II pp. 121- NC II pp. 134-172 Processing NC II pp. 134-172
121-133 133
CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food Processing CBLM Year 3, Food

4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new
lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/Instances of the
new lesson
D. Discussing new concepts
and practicing new skills #
1 each a different scenario
Processing NC II pp.
121-133
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the class by
reviewing the previous
lesson on general
workplace safety and
sanitation principles. Ask
students to recall the
steps for maintaining a
clean and safe work
environment.
ENERGIZER
Show a video of a well-
maintained
processing/packaging
facility operating
smoothly, followed by a
contrasting clip of a
facility receiving penalties
due to non-compliance
with safety and sanitation
standards. Discuss the
importance of following
procedures and
specifications.
Activity Split the class into
small groups and assign
Processing NC II pp. 121-
133
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin by discussing the
importance of cleanliness
and safety in food
processing areas. Review
the types of contaminants
that can be found in such
environments and the
potential risks they pose.
Recap the different types
of PPE and their specific
uses.
ENERGIZER
Show a short video clip of
a food processing plant in
operation, highlighting the
importance of a clean
environment to ensure
food safety. Ask students
to reflect on how they feel
when they consume clean
and safely processed food.
Workshop: PPE Relay
Race
NC II pp. 134-172
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the lesson by reviewing
the previous day's topic on the
importance of maintaining
cleanliness and sanitation in
food processing. Ask students
to recall the different types of
contaminants and the potential
hazards they can cause if not
properly managed.
ENERGIZER
Show a short video clip or
images of food processing
facilities that have suffered from
sanitation-related issues, and
discuss the repercussions (e.g.,
health outbreaks, business
losses). This will highlight the
importance of today's lesson in
preventing such issues.
"Sanitize the Scene"
Processing NC II pp. 134-172
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the class by reviewing
the previous lesson on the
importance of maintaining
cleanliness and the operating
conditions of equipment in the
food processing industry. Ask
students to recall the steps for
cleaning and sanitizing
equipment, as well as the
reasons why this is crucial for
food safety.
ENERGIZER
Show a video clip or a series
of images that depict the
consequences of poor
equipment maintenance and
cleanliness in food processing,
such as food contamination
and outbreaks. This will
highlight the importance of the
day's lesson and motivate
students to understand the
inspection process.
Conduct a mock inspection
workshop.

E. Discussing new concepts
and practicing new skills #
2
F. Developing mastery
(leads to Formative
Assessment 3
of a
processing/packaging
area with specific
cleaning issues.
Provide each group with
a set of workplace
procedures and
manufacturer’s
specifications. Each
group must create a step-
by-step action plan to
address the issues while
complying with the
provided documents.
Detailed Instructions:
Divide students into
groups of 4-5.
Hand out scenario cards
and corresponding
procedure and
specification documents.
Give students access to
cleaning materials and
safety gear (either actual
or replicas for role-play).
Allow 20 minutes for
discussion and planning.
Each group presents their
action plan to the class.
Discuss the different
approaches taken by
each group. Highlight the
importance of
Materials Needed: Various
PPE items (gloves, masks,
hair nets, aprons, etc.),
mock processing area
setup.
Instructions:
Divide the class into small
groups.
Set up a relay course with
stations for different PPE
items.
Each group must race to
put on the correct PPE
before proceeding to
'clean' a section of the
processing area.
The team that correctly
wears all PPE and cleans
their section according to
guidelines wins.
Discuss the challenges
faced during the activity.
Ask students which PPE
were most difficult to use
Instructions:
Divide the class into small
groups.
Provide each group with a
mock-up of a food
processing/packaging area and
a set of cleaning tools and
sanitizers.
Each group needs to identify
the equipment and areas that
need cleaning and sanitizing.
Groups must then perform the
cleaning and sanitizing
procedures using the provided
tools and materials, adhering to
a checklist of OHS
requirements and
manufacturer’s specifications.
After completion, each group
will explain their process and
why each step is important.
Facilitate a discussion on the
different methods used by each
group. Compare and contrast
their approaches and highlight
Instructions:
Divide the class into small
groups.
Provide each group with a
checklist that includes items to
inspect in a
processing/packaging area,
such as cleanliness of
surfaces, correct functioning of
equipment, and proper storage
of tools.
Set up different stations
around the classroom that
simulate areas of a processing
plant (e.g., packaging station,
mixing area, storage area).
Assign each group to rotate
through the stations,
inspecting each one and
marking their checklists.
After the rotation, groups will
discuss their findings and
propose solutions to any
issues they identified.
Facilitate a class discussion
where each group presents
their findings from the mock

G. Finding practical
application of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
understanding and and why. Emphasize the the best practices that align inspection. Encourage
following the specific importance of each item with workplace procedures and students to analyze the
guidelines for each and how they protect OHS requirements. common issues found during
scenario. Question how workers. inspections and the potential
these procedures can risks associated with them.
affect the safety and
efficiency of a workplace.
Present a real-life case Real-life Scenario: Present Real-Life Problem: "Clean Present a case study of a real-
study of a local a scenario where a Sweep Challenge" life food processing issue,
processing/packaging processing area has had a such as an outbreak of
facility that faced spill of a potentially Instructions: foodborne illness traced back
challenges complying hazardous material. Ask to a specific processing plant.
with safety and students to outline the Present a scenario in which Ask students to identify what
cleanliness standards. steps they would take to students are employees in a inspection steps could have
Have students propose clean the area, including food processing plant that has been missed or neglected,
solutions based on what the selection and use of just finished a day's production. leading to the problem.
they've learned. appropriate PPE.
Their task is to create a step-
by-step plan for cleaning and
sanitizing the facility, ensuring
that all OHS requirements and
manufacturer’s specifications
are met.
Students will present their plan
and justify their choices.
Lead a discussion on the Guide a discussion on the Summarize the key points of Summarize the key points of
broader concepts of reasons behind specific cleaning and sanitizing in a conducting inspections,
workplace safety, workplace procedures for food processing environment, emphasizing the importance of
cleanliness, and the cleaning and the role that emphasizing the importance of regular checks and adhering to
reasons behind strict PPE plays in ensuring following specific procedures to cleanliness standards to
industry regulations. safety. Ask students to ensure safety and compliance. ensure safe food processing
Connect these concepts summarize the steps for practices.
to the students' future cleaning a processing area
career responsibilities. using PPE.
Create a scenario-based Create a scenario-based Answer the following questions. Multiple Choice: Choose the
quiz where students must quiz where students must letter of the correct answer.
identify the correct PPE identify the correct PPE Write the correct answer.
and cleaning procedures and cleaning procedures 1. What is the purpose of
for different situations. for different situations. sanitizing a food processing 1. True or False: All equipment
Include multiple-choice, Include multiple-choice, area? should be turned off and
true/false, and short true/false, and short A: To reduce the number of unplugged before inspection.
answer questions. answer questions. microorganisms to safe levels Answer: True
and prevent contamination. 2. What is the first step in
1. What is the primary 1. What is the primary 2. Should cleaning always be inspecting a processing area?
reason for following purpose of using PPE in a performed before sanitizing?
manufacturer's food processing plant? A: Yes, because cleaning A) Checking equipment
specifications when Answer: To protect the removes physical dirt and manuals
cleaning equipment? workers from potential debris that can harbor B) Putting on safety gear
A: To ensure the hazards and to prevent microorganisms. C) Cleaning the area
equipment is cleaned contamination of the food 3. Can the same cleaning and D) Checking for signs of pests
properly without causing products. sanitizing procedures be 3. Which of the following is
damage and to maintain 2. Name three types of applied to all types of NOT an indicator of a well-
its longevity. PPE commonly used in equipment? maintained processing area?
2. True or False: It is food processing areas. A: No, procedures can vary A) Clean and dry floors
acceptable to skip steps Answer: Gloves, hair nets, based on the type of equipment B) No sign of pest infestation
in the cleaning process if and face masks. and the manufacturer’s C) Equipment with minor rust
the equipment appears 3. True or False: PPE is specifications. spots
clean. optional if the worker feels D) Properly labeled and stored
A: False comfortable without it. 4. Why is it important to use chemicals
3. Fill in the blank: Answer: False. PPE during cleaning and 4. How often should routine
"Personal protective 4. Why is it important to sanitizing? inspections be conducted in a
equipment (PPE) must be follow manufacturer's A:To protect the individual from processing/packaging area?
worn at all times when specifications when potential hazards such as A) Daily
handling ____________." cleaning processing chemical exposure and to B) Weekly
A: "hazardous materials" equipment? prevent contamination of the C) Monthly
4. What should you do if Answer: To ensure that the food product. D) Yearly
you're unsure about the equipment is not damaged 5. What should be done if the 5. What should be done if a
cleaning procedure for a and is cleaned effectively, cleaning and sanitizing piece of equipment fails the
piece of equipment? maintaining its functionality chemicals come into contact inspection?
A: Consult the and food safety standards. with food? A) Continue using it until it
manufacturer’s 5. Fill in the blanks: Before A: The contaminated food breaks down
specifications or ask a cleaning a spill in the should be disposed of properly, B) Report and tag it for
supervisor for guidance. processing area, you must and the incident needs to be maintenance
5. Why is it important to first ________, then put on reported following workplace C) Clean it again
follow regulatory and the correct ________, and procedures. D) Ignore it if it's a minor issue
legislative requirements finally, clean the area
when cleaning a according to the
processing/packaging ________.
area? Answer: assess the
A: To ensure the safety of situation, PPE, workplace
 the workers and the procedures.
quality of the products,
and to avoid legal
penalties.
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this 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?
For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to bl.tld@deped.gov.ph

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