GRADE 1 to 12
DAILY LESSON LOG
Teaching Dates and Time Monday to Friday 2:40pm-4:20pm
WEEK 6
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
School
Teacher
DAY 1
MONDAY
March 4, 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,
learners are expected to:
LO 2. Clean and sanitize
equipment and processing
/packaging area to meet
workplace requirements
2.6. Restore equipment and
processing/packaging area to
operating order according to
workplace procedures
(TLE_AFFP9- 12CS-IIIf-j-2)
RESTORING EQUIPMENT
AND
PROCESSING/PACKAGING
AREA TO OPERATING
ORDER
CBLM Year 3, Food
Processing NC II pp. 134-172
CBLM Year 3, Food
Processing NC II pp. 134-172
CBLM Year 3, Food
Processing NC II pp. 134-172
DAY 2
TUESDAY
March 5, 2024
At the end of the session,
learners are expected to:
LO 2. Clean and sanitize
equipment and
processing /packaging area /packaging area to meet
to meet
workplace requirements
2.6. Restore equipment and workplace requirements
processing/packaging area
to operating order according
to workplace procedures
(TLE_AFFP9- 12CS-IIIf-j-2)
COMPLETING RECORDS
CBLM Year 3, Food
Processing NC II pp. 134-
172
CBLM Year 3, Food
Processing NC II pp. 134-
172
CBLM Year 3, Food
Processing NC II pp. 134-
172
Grade Level Grade 10
Learning Area TVE FOOD PROCESSING NC II
Quarter Third
DAY 3 DAY 4 DAY 5
WEDNESDAY THURSDAY FRIDAY
March 6, 2024 March 7, 2024 March 8, 2024
At the end of the session, At the end of the session, CATCH UP
learners are expected to: learners are expected to: FRIDAY
LO 2. Clean and sanitize LO 2. Clean and sanitize
equipment and processing equipment and
processing /packaging area
workplace requirements to meet
2.7 Complete records in line with workplace requirements
2.7 Complete records in line
(TLE_AFFP9- 12CS-IIIf-j-2) with workplace
requirements
(TLE_AFFP9- 12CS-IIIf-j-
2)
REGULATORY/LEGISLATIVE WORKPLACE
REQUIREMENTS REQUIREMENTS
CBLM Year 3, Food Processing CBLM Year 3, Food
NC II pp. 134-172 Processing NC II pp. 134-
172
CBLM Year 3, Food Processing CBLM Year 3, Food
NC II pp. 134-172 Processing NC II pp. 134-
172
CBLM Year 3, Food Processing CBLM Year 3, Food
NC II pp. 134-172 Processing NC II pp. 134-
172
 3. Textbook pages
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 are divided into groups and
Youtube and Google
Prayer
Checking of attendance
House Rules
Before starting the new lesson,
let's review the previous topic
about the basic principles of
cleaning and sanitizing in a
food processing area. Can
anyone recall the difference
between cleaning and
sanitizing?
ENERGIZER
Imagine you are working in a
large food processing
company, and there has been
an incident where the
equipment was not properly
restored after maintenance,
leading to a halt in production.
How do you think this affects
the company's operations and
reputation? Discuss the
potential impacts with your
classmates.
Interactive Workshop:
"Operation Restoration"
a. Divide the class into groups
of four. b. Each group will be
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the class by reviewing
the previous lesson on the
proper operation of
equipment and the standard
procedures for processing
and packaging in the
workplace. Ask the students
to enumerate the steps in
the operation and what they
remember about maintaining
a clean and orderly
workspace.
ENERGIZER
Discuss the importance of
restoring the workspace to
an operational state and
accurately completing
records. Emphasize that
these practices ensure
quality control, safety, and
efficiency in a food
processing environment.
Conduct an interactive
workshop where students
assigned different stations
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the lesson by discussing
the importance of keeping
accurate records in a business
setting. Review the types of
records that are commonly
maintained in the workplace
such as financial documents,
employee records, and
transaction logs. Discuss the
consequences of not adhering to
regulatory and legislative
requirements, including legal
penalties and loss of trust.
ENERGIZER
Engage students by presenting
a case study of a business that
faced legal issues due to poor
record-keeping. Highlight how
following regulatory
requirements could have
prevented these issues. Ask
students to reflect on the
importance of accuracy and
compliance in their future
careers.
Workshop: Record-Keeping
Relay
Divide the class into small
Youtube and Google
Prayer
Checking of attendance
House Rules
Begin the class by
reviewing the previous
lesson on the importance of
maintaining accurate
records in the workplace.
Ask students to recall the
types of records they might
encounter in the food
processing industry and
why it is essential to keep
these records up-to-date.
ENERGIZER
To motivate the students,
present a real-life case
study of a food processing
company that faced severe
consequences due to
inaccurate record-keeping.
Discuss how proper
documentation could have
prevented the situation and
the importance of attention
to detail in the workplace.
Conduct a workshop where
students are divided into
groups and given a set of
mock records to complete.

E. Discussing new concepts
and practicing new skills #
2
F. Developing mastery
assigned a workstation that
simulates a
processing/packaging area
with equipment. c. Provide
each group with a checklist of
tasks for restoring equipment
and the area to operating order
(e.g., cleaning, organizing
tools, inspecting equipment for
safety). d. Groups will perform
the tasks within a set time limit,
then present their workstation
to the class. e. Other groups
will evaluate the restored area
based on a rubric provided by
the teacher.
After the activity, let's discuss
that mimic a
processing/packaging area.
Each station will have a
checklist of tasks that need
to be performed to restore
the area to operating order.
Detailed instructions for the
workshop:
Set up stations with common
equipment and packaging
materials used in a food
processing area.
Provide each group with a
"Workplace Procedure
Manual" that outlines the
steps for cleaning and
restoring equipment and the
area.
Include a "Record Sheet" at
each station where students
must log their actions as
they complete the tasks.
Assign roles within each
group, such as equipment
handler, cleaner, and record
keeper.
Rotate the groups through
the stations to ensure that
each student experiences
different roles.
After the activity, bring the
groups. Each group will rotate
through stations that simulate
different aspects of workplace
record-keeping (e.g., financial
records, inventory, employee
attendance). At each station,
they must quickly and accurately
complete a record-keeping task.
Tasks should be timed to add an
element of urgency. After
completing all stations, groups
will discuss challenges faced
and strategies for maintaining
accuracy under pressure.
Following the activity, lead a
These records should be
varied and include inventory
logs, production schedules,
and quality control sheets.
Instructions:
1. Provide each group with
a different set of incomplete
records.
2. Assign roles within each
group (recorder, checker,
reporter, etc.).
3. Give students a list of
workplace requirements
that their records must
meet.
4. Allow 30 minutes for
groups to complete the
records.
5. Each group will present
their completed records to
the class and explain how
they ensured accuracy and
compliance with workplace
requirements
After the workshop, discuss
 (leads to Formative the following questions:
Assessment 3
 What challenges did
you face while
restoring the
equipment and area?
 How did you ensure
that all safety
procedures were
followed?
 What is the
importance of
following the
workplace procedures
strictly?
G. Finding practical Real-Life Problem Scenario:
application of concepts and "The Cleanup Crew"
skills in daily living
Your team has been hired to
manage the cleanup and
restoration of a food
processing plant after a major
production run. Create a step-
by-step plan outlining how you
would approach the task,
ensuring that you meet all
safety and workplace
standards.
H. Making generalizations Now that we have hands-on
and abstractions about the experience, let's abstract the
lesson key principles of restoring
equipment and the
processing/packaging area:
Importance of following a
systematic procedure
Attention to detail in cleaning
and organizing
Ensuring that all safety
measures are in place before,
during, and after restoration
class together and ask each
group to discuss the
challenges they faced and
how they overcame them.
Highlight the importance of
teamwork and following
procedures.
Present a real-life scenario
where a food processing
area is left disorderly with
incomplete records. Ask
students to propose a plan
of action for restoring the
area and ensuring that
records are properly
completed.
Discuss the key principles of
maintaining a clean and
operational workspace, as
well as the significance of
accurate record-keeping.
Explore how these practices
contribute to food safety and
quality assurance.
class discussion analyzing the
importance of each type of
record encountered during the
relay. Discuss how errors in
these records could affect the
business operationally,
financially, and legally.
Present a real-life scenario
where students must apply what
they've learned. For example,
give them incomplete records
and ask them to identify errors
and omissions, then correct
them in line with workplace
requirements.
Ask students to identify the
common principles of good
record-keeping regardless of the
record type. These should
include accuracy, timeliness,
completeness, and adherence to
legal standards.
with the class the
challenges they faced while
completing the records.
Highlight the importance of
each aspect of the record
and how it contributes to the
overall operation of a
workplace.
After the workshop, discuss
with the class the
challenges they faced while
completing the records.
Highlight the importance of
each aspect of the record
and how it contributes to the
overall operation of a
workplace.
Summarize the key points
on why accurate record-
keeping is critical in the
food processing industry.
Emphasize the necessity of
following workplace
requirements and standard
procedures.
I. Evaluating learning Answer the following
questions.
1. True or False: It is
acceptable to leave some
equipment parts disassembled
if you plan to clean them the
next day.
A: False
2. What is the first step in
restoring a processing area to
operating order?
a) Reassembling equipment
b) Cleaning up any spills or
debris
c) Taking a break
d) Checking for equipment
damage
3. Fill in the blank: Always wear
__________ when restoring
equipment to avoid any
injuries.
Answer: protective gear
4. Which of the following is
NOT a reason for restoring
equipment and processing
areas to operating order?
a) To prevent contamination
b) To increase production time
c) To ensure worker safety
d) To make the area look nice
5. After restoring the
equipment, what is the final
step you should take?
a) Turn all machines on to test
them
b) Leave the area for the next
shift
c) Document the restoration
process
d) Have a supervisor inspect
Answer the following
questions.
1. What is the first step in
restoring equipment to
operating order after
processing?
A. Cleaning the equipment
thoroughly.
B. Turning off all the
machines.
C. Recording the day's
production.
D. Checking for any
damages.
2. True or False: It is not
necessary to record the
cleaning process as long as
the equipment looks clean.
Answer: False. Accurate
records of the cleaning
process are essential.
3. Fill in the blank:
Maintaining a ________
workspace is crucial to
prevent contamination and
ensure food safety.
Answer: clean and orderly
4. Which of the following is
NOT a reason for
completing records after
restoring the processing
area?
A. To track equipment usage
B. To provide evidence of
compliance with food safety
standards
C. To make the workspace
look busy
D. To document any
Answer the following questions
1. What is the primary purpose
of maintaining accurate
workplace records?
To ensure operational efficiency,
financial accuracy, and
compliance with legal standards.
2. Name one consequence of
failing to comply with legislative
requirements for record-keeping.
Legal penalties, financial loss, or
damage to the business's
reputation.
3. What are four key principles
of good record-keeping?
Accuracy, timeliness,
completeness, and adherence to
legal standards.
4. In the context of record-
keeping, why is timeliness
important?
Timely records ensure that
information is up-to-date for
decision-making and compliance
purposes.
5. When correcting records,
what is a crucial factor to
consider besides accuracy?
The correction should also be
done in accordance with the
relevant workplace procedures
and regulatory requirements.
Answer the following
questions
1. Q: What is the primary
purpose of maintaining
accurate records in the food
processing industry?
A: To ensure product
quality, safety, compliance
with regulations, and
business efficiency.
2. Q: Name three types of
records important in the
food processing industry. A:
Inventory logs, production
schedules, and quality
control sheets.
3. Q: True or False:
Inaccurate record-keeping
can lead to legal
consequences for a food
processing company.
A: True.
4. Q: Fill in the blank:
Records must be kept in
accordance with
__________.
A: Workplace requirements.
5. Q: Why is it important to
have different roles like
recorder, checker, and
reporter in a group activity
involving record-keeping?
A: To ensure accuracy,
accountability, and that
different perspectives are
 the area maintenance issues considered in maintaining
5. True or False: All team comprehensive records.
members are responsible for
ensuring that the
processing/packaging area
is restored to operating
order.
Answer: True. Teamwork is
essential in maintaining a
functional workspace.
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
Prepared by: Reviewed/Checked by: Noted by: