10

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY
QUARTER 4
Week - 8

CapSLET
Capsulized Self - Learning
Empowerment
Toolkit
Schools Division Office of Zamboanga City
Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self - Learning Empowerment Toolkit
Pou

SUBJECT &
GRADE/LEVEL
TLE 10 QUARTER 4 WEEK 8

TOPIC Using FIFO Storage System

CODE
LEARNING
STORE MEAT IN ACCORDANCE WITH FIFO
COMPETENCY
STANDARDS TLE_HECK9-12P

• Identify the importance of FIFO;

LEARNING
OBJECTIVES
• list down and explain the benefits of FIFO;
• value the importance of FIFO in food storage system.

IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
What is a FIFO Food Storage System?

FIFO stands for First in, First out and using a

FIFO system is the only way to manage your food
storage in the kitchen. The term First In First Out is
a handy way to remember that the food that has
been bought in first needs to be consumed first. This
is so that everything is used when it is at maximum
freshness and there are no hidden nasty surprises
from using out of date food that may have gone off.
As well as keeping everyone safe, FIFO also avoids
food wastage.

Why FIFO is so important?

Although keeping to FIFO is easy to follow at home where you can usually remember what you
bought and when, this is not as easy in a commercial setting such as restaurant kitchens. In this
situation you are likely to have numerous staff members and receive frequent deliveries of raw
ingredients and supplies at different times.

This means it is crucial to have a stock rotation system in place so that everyone knows which
food to use first and equally importantly, how to store these fresh supplies so that they can be
used in the right order. Without an effective FIFO system in place, the average commercial
kitchen will soon descend into chaos.

With no FIFO system, there is a risk of serving food that is out of date or has gone off. This will
result in a lack of food quality and increase the risk of causing food poisoning to your customers.
FIFO also ensures that your catering team and chef will be able to work confidently and quickly
without the need to search for fresh ingredients.

At the end of the day, it will also ensure that you do not have to throw unused food away
because it has deteriorated or is out of date according to the label.

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 5 Simple steps for following the FIFO procedure

1. Always use the products with the closest

end dates first, e. the products reaching
the end of their best before dates or use
by dates.
2. Place the items to be used first at the front
of the stock so they are easy to locate.
3. Always use the food that is stored at the
front, first.
4. Always store new supplies behind existing stock so that these will be used in the correct a
order.
5. Check through the stock items to ensure that all food is current, within date and in good a
condition. If it has expired or seems to be damaged, remove it and discard it.

When it comes to the freezer or the refrigerator, the same rules apply. Where there may be
frozen meals or food that has been decanted from another container, it is crucially important to use
a label, explaining what the food is and the date.

It is important to check through the refrigerator and the freezer periodically. Frozen food
especially can often get missed and even frozen food does have a limited storage life.

Raw meat for example should only be stored in the freezer for a maximum of 6 months, shorter
for some types of meats. Shellfish, fish, vegetables and dairy, all have a limited life span, so it is
important that you ensure that FIFO guidelines are applied when you stock the freezer.

How to set up your FIFO system

FIFO relies on everyone working to the same system and needs to be fully understood by
everyone in the workplace.

The best way to achieve this is to place a FIFO checklist by all storage cupboards, freezers and
refrigerators and the staff room so that all employees remain mindful of what is required.

Your checklist should include the 5 basic rules of FIFO mentioned above, plus any other
information that is relevant.

Food Hygiene Courses

Study online and gain a full CPD certificate posted out to you the very next working day. It
referred to as the basic food hygiene certificate, is for anyone who works in a setting where food is
cooked, prepared or handled. All food handlers can satisfy their legal requirement by taking this
course. This introductory course gives an awareness of the hazards of handling low risk food.

FIFO Tips

As well as the basic five steps to FIFO,

other useful points to include in your FIFO
strategy can include:

• Noting why a certain food has not been

used and asking why it has been omitted.
• Not overloading refrigerators and
freezers.
• Regularly checking through the stock to ensure that everything is stored in the correct order
and that it is in perfect condition.

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 • Removing any stock which has deteriorated. Checking through the kitchen stock is much
easier to do when the kitchen is quiet. Doing this reduces the chances for any missed food
items that are out of date, in being used.

The importance of labelling food stored in the freezer or refrigerator

Labelling is important. Without this vital information on stored food, nobody will know just how
long any food has been stored. This means that without adequate labelling there is a strong
chance that the food may have deteriorated or have even gone off by the time you come to use it.

The best way to ensure that FIFO principles are in place, and to follow a comprehensive
labelling strategy, is to provide specially designed labels for the job.

Some commercial kitchens follow a colour coded system – using differently coloured labels for
different days of the week which makes the food product instantly visible to people using it, such
as chefs who need to work quickly and without wasting valuable time.

The important information to note on a label includes the type of food being stored, the date it
was stored, the use by date and the staff member’s name.

The labels need to be left in place by the freezer or refrigerator along with pens so there is no
excuse because anything should be stored without being labelled.

Some companies offer a wide range of dispensers, condiment bottles and bottle racks which
are designed for use in commercial kitchens and are ideal for sauces and liquids. These are also
suitable for fast food establishments where customers need to serve themselves.

Keeping FIFO simple

It is easy to forget sometimes that rules and procedures have a vital purpose in enabling
everyone to follow the same line without overly thinking about it. You may feel that FIFO is basic
common sense, but to some employees and staff members these basic requirements are not
obvious.

This means your FIFO guidelines should not assume any level of knowledge or common sense
on the part of all staff members, because there are usually a few people in any kitchen who seem
to be lacking in these basic skills. Unless this information is very clear and simple to follow, they
may choose to ignore it.

If your staff members are not fully on board with what is required, it only takes one person to
completely derail the whole system, putting the health and safety of customers at risk and causing
the potential wastage of food.

Good staff training is important. All catering staff should undergo training in food hygiene to
ensure that they fully understand the dangers or cross contamination and how to prevent food
waste.

Benefits of FIFO include:

• Less food wastage – By ensuring that you use up food while it is still in good condition and
edible although approaching its end of life, you will save resources and money as well.

Not all food wastage is down to poor stock rotation or failure to observe correct FIFO
practice but it is highly likely that this does account for a large percentage of waste.

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 • Better Food Safety – FIFO helps to ensure that
all food is compliant with food hygiene
standards. It is crucially important that all
employees have up to date Food Hygiene
training in order to understand why FIFO
matters so much.

• Improved Customer Satisfaction – Good food

storage practices makes the kitchen easier to
navigate so less time is wasted by searching
for food items and trying to decide whether the
food itself is up to scratch. This adds up to faster service and an improved customer
experience.

• FIFO helps compliance with food safety regulations – All UK catering businesses must comply
with HCAAP standards. This stands for Hazard Analysis and Critical Control Points and is a
food safety management system set up by the World Health Organization in the sixties. It
became mandatory for all UK companies since 2006 to comply with HCAAP in order to avoid
food poisoning and outbreaks of E.coli and similar.

• FIFO improves the efficiency of the kitchen – Storing food correctly in an easily understandable
order, will improve the efficiency of the kitchen. The chef will know exactly which food he or
she is supposed to be using. If you have to occasionally hire relief chefs to cover absence, the
new chef will find it much easy to operate in an unfamiliar kitchen if the food storage follows a
sensible well thought out plan and everything is labelled.

• Good FIFO practice helps menu planning – If you are a private restaurant or catering business
with control over what you serve to customers, knowing when a batch of food needs to be
consumed can be factored into your menu. That way you can ensure that very little food is
wasted.

As with so many practices in the workplace, FIFO provides a framework that enables all
employees to work together in a common sense approach to food hygiene, storage and wastage.

Establishing good FIFO practice in your workplace, not only makes the job easier for
everyone to do, it helps your kitchen conform to high standards of freshness and food quality.

The key to a successful implementation of FIFO largely comes down to staff training. If your
workforce understands that everyone must play a role in food storage and FIFO, and the rules are
easy to follow, you have a far better chance of success.

Communication is also important. If there are storage issues such as your freezer is
overloaded or you require extra shelving, good communication between staff and management will
help you remedy these issues and to find effective solutions.

After all many incidents occur simply because storing something in the wrong place, is just
easier than putting it away and labelling it correctly. Making your food storage system easy to
understand and to follow will ensure that everyone is onboard with FIFO leading to a more efficient
and safer environment for staff and customers alike.

SAQ-1 : What is FIFO?

SAQ-2 : Why FIFO is important in food storage system?

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 Let’s Practice!

Directions: Answer the following questions according to the given instructions.

A. TRUE OR FALSE: Write TRUE if the statement is TRUE and FALSE if the statement if it is not.
_____ 1. The acronym FIFO means "First In First Out"
_____ 2. When storing food inside the refrigerator it is not anymore necessary to label.
_____ 3. If there are storage issues like overloaded, it is important to address the problem and think of some
probable solution to avoid differences.
_____ 4. FIFO can avoid food wastage.
_____ 5. A good food storage makes the kitchen easier to navigate and less time is wasted.
_____ 6. When checking kitchen stock, it is easier to do when the kitchen is quiet.
_____ 7. Establishing poor FIFO practice in our workplace will help makes the job easier.
_____ 8. Always store food supplies behind the existing stock so that these will be used in the correct
order
_____ 9. Frozen food does not have limited shelve life.
_____ 10. Businesses using FIFO as an inventory management technique are able to minimum
losses caused by obsolete and perishable stocks.

REMEMBER
Key Points

 Two of the most common techniques used by businesses for inventory accounting and valuation are
First-In, First-Out (FIFO) and Last-In, First-Out (LIFO). FIFO is “first in first out” and simply means you
need to label your food with the dates you store them and put the older foods in front or on top so that
you use them first. This system allows you to find your food quicker and use them more efficiently.

 FIFO Checklist Proper stock rotation ensures that all food is sold or used before its expiration and can
even boost the workflow of your team. ... The checklist should cover the 5 steps of FIFO (as listed in
the above section) and other tips to remember when carrying out FIFO.

TRY
Let’s see how much have you learned today!
Directions: Answer the following questions according to the given instructions.

A. MODIFIED TRUE or FALSE. Write TRUE if the statement is true and FALSE if it is not then
write the correct word to make the statement true.

______1. All catering staff should undergo training in food hygiene to make sure that they fully
understand the dangers of cross contamination and how to prevent food poisoning.
_____2. If you have a catering business, you have control over what food to be serve to customers
in that way food wasted be done or minimize.
_____3. The term First In First Out is that food that was bought first should be consume last.
_____4. FIFO provides framework that enables all employees to work together to achieve a common
approach to food hygiene, storage and wastage.
_____5. This means that with adequate labelling there is a chance that the food may have
deteriorated by the time to use it.
_____6. Always use the food that is stored at the front, first.
_____7. Eating food that are being keep inside the refrigerator for a longer period might cause food
poison.
_____8. One of the benefits of FIFO is to helps compliance with food safety regulations.
_____9. Store fresh supplies properly so that they can be used right.
_____10. Raw meat should be stored in a freezer for a maximum of 10 months or longer.

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 B. IDENTIFICATION: Identify the following FIFO benefits. Choose the letter from A to F that
describes the FIFO benefit. Write the letter only
A. Good FIFO practice helps menu planning
B. FIFO improves the efficiency of the kitchen
C. FIFO helps compliance with food safety regulations
D. Improved Customer Satisfaction
E. Better Food Safety
F. Less food wastage

_____1. A private restaurant or catering business with control over what you serve to customers,
knowing when a batch of food needs to be consumed can be factored into your menu.
_____2. This stands for Hazard Analysis and Critical Control Points and is a food safety management
system set up by the World Health Organization in the sixties.
_____3. Poor stock rotation or failure to observe correct FIFO practice but it is highly likely that this
does account for a large percentage of waste.
_____4. Storing food correctly in an easily understandable order, will improve the efficiency of the
kitchen. The chef will know exactly which food he or she is supposed to be using.
_____5. FIFO helps to ensure that all food is compliant with food hygiene standards.

https://www.google.com/search?client=firefox-b-d&q=what+is+fifo+food+storage+syste
REFERENCE/S Skills for a lifetime in THE
By: Virginia C. Esmilla-Sercado

This learning resource contains copyrighted materials. The use of which has not been specifically authorized
by the copyright owner. We are making this learning resource in our efforts to provide printed and e-copy
learning resources available for the learners in reference to the learning continuity plan of this division in this
DISCLAIMER time of pandemic.
This LR is produced and distributed locally without profit and will be used for educational purposes only.
No malicious infringement is intended by the writer. Credits and respect to the original creator/owner of the
materials found in this learning resource.

Developed by:

EMELITA T. FRANCISCO
Master Teacher I
Don Pablo Lorenzo Memorial High School

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 Topic: Using FIFO Storage System
Learning Competency: STORE MEAT IN ACCORDANCE WITH FIFO STANDARDS

ANSWER KEY
Lets Practice Try

A. 1.True A.1.True
2.False 2.True
3.True 3.False/first
4.True 4.True
5.True 5.False/without
6.True 6.True
7.False 7.True
8.False 8.True
9.False 9.True
10.True 10.False/6 and shorter

B.1.a
2.c
3.f
4.b
5.e

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 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TLE 10 - Cookery Grade Level : ____10_____

Title: Using FIFO Storage System
Quarter: _______ 4___
Week: Week 8_
Learning Competency: STORE MEAT IN ACCORDANCE WITH FIFO STANDARDS

Instructions:

1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached Summary
of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. √
2. The copyrighted texts and visuals used in the LR are √
cited.
3. The copyrighted materials used in the LR are accurately
cited. √
4. The references are properly cited in the Reference/s box √
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied
√
Factor II. Learning Competencies
1. Content is consistent with the targeted DepEd Most
Essential Learning Competencies (MELCs) intended for √
the learning area and grade level.
2. The MELC is subtasked into learning objectives based
on the Compressed Curriculum Guide Syllabus (CCGS)
of a specific learning area. √

Note: These 2 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied
√
Factor III. Instructional Design and Organization
1. The LR contributes to the achievement of specific
objectives of the learning area and grade level for which √
it is intended.
2. Sequencing of contents and activities from √
UNDERSTAND, REMEMBER and TRY within each
lesson facilitates achievement of objectives.
3. Content is suitable to the target learner’s level of √
development, needs, and experience.

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 4. Content reinforces, enriches, and / or leads to the
mastery of the targeted learning competencies intended √
for the learning area and grade level.
5. The LR develops higher cognitive skills (e.g., critical
thinking skills, creativity, learning by doing, problem
solving) and 21st century skills.
6. The LR enhances the development of desirable values
and traits such as: (Mark the appropriate box with an √
“X” applicable for values and traits only)

Note: At least 5 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied
√
Factor IV. Instructional Quality
1. Content and information are accurate. √
2. Content and information are up-to-date. √
3. The LR is free from any social content violations. √
4. The LR is free from factual errors. √
5. The LR is free from computational errors (if applicable)
6. The LR is free from grammatical errors. √
7. The LR is free from typographical errors. √
Note: At least 6 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied
√
Factor V. Assessment
1. The LR provides useful measures and information that
help the teacher evaluate learner’s progress in mastering √
the target competencies.
2. Assessment aligns with the learning competency/ies. √

3. Assessment provides clear instructions in the TRY √

section.
4. Assessment provides correct answer/s. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied
√
Factor VI. Readability
1. Vocabulary level is adapted to target users’ experience √
and understanding.
2. Length of sentences is suited to the comprehension level √
of the target user.
3. Sentences and paragraph structures are varied and √
appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities √
are clear to the target user.
5. The LR provides appropriate mother tongue for the
target user.
Note: At least 4 criterion items must be marked YES to Complied Not
indicate compliance to this factor Complied
√
LAYOUT AND DESIGN
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 Factor I. Physical Attributes
1. All necessary elements are complete. √
2. Cover elements are correct and complete. (i.e., w/ grade
indicator & learning area, CapsLET title, quarter, √
headings, division tagline)
3. The CapsLET follows the prescribed learning area color. √
4. The LR observes correct pagination. √
5. Contains accurate learning competency and code. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor Complied
√
Factor II. Layout and Design
1. The LR follows the prescribed CapsLET template. √
(maximum of 10 pages and minimum of 3 pages)
2. The LR follows the prescribed CapsLET paper size √
(long bond paper - 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this Complied Not
factor. Complied
√

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles √
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and √
italics.
Note: All criterion items must be YES to indicate compliance Complied Not
to this factor. Complied

Factor IV. Visuals

1. It contains visuals that illustrate and clarify the concept. √
2. It has images that are easily recognizable. √
3. Layout is appropriate to the child. √
4. Text and visuals are properly placed. √
Note: All criterion items must be marked YES to indicate Complied Not
compliance to this factor. Complied
√

Recommendation: (Please put a check mark (/) in the appropriate box.)

 Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision based
on the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

 Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

 For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

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 Name/s Signature/s

Evaluator/s: SALVADOR G. FORGOSA ________________________

MA. MAGDALENA M. DEPOSITARIO ______________________
LINALYN D. MAGNO ________________________

Date accomplished: Feb. 28, 2021

Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed

CapSLET

Title of the CapSLET: Using FIFO Storage System

Grade Level: _____10_____

Quarter: ______4_______
Week: ________8_________

Part of the Brief Specific Put a check mark

CapSLET/ descriptio recommendati
Paragraph n of ons for
/ Line / Errors/ improving the
Page Findings/ identified Not
number (in Observatio criterion Implement
Implement
chronologi ns ed
ed
cal order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

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 Other Findings: Write additional comments and recommendations not captured in the
evaluation tools used.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________
Prepared by: Date accomplished:

SALVADOR G. FORGOSA Feb. 28, 2021

(Signature Over Printed Name)

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