Observati

on
PREPARED BY: CHRIS – ANN A. NOVAL
FISH (FOOD)
PROCESSING
ANSWER AND BE AWARE
Directions: Read each statement carefully and choose the letter of the best answer.
1. What illness is acquired by eating contaminated food?
a. air borne illness c. skin disease
b. food borne illness d. lung illness
2. Which of the following refers to the science of good health that signifies cleanliness and freedom
from the risk of infectious diseases?
a. hazards c. hygiene
b. sanitation d. cleanliness
3. When do personnel wash their hands wherein personnel cleanliness may affect food safety?
a. at the start of food handling activities
b. immediately after using the toilet
c. after handling raw foods or any contaminated material
d. all of the above
4. Which of the following is the concern of personnel hygiene?
a. freedom from any diseases
b. wearing of clean washable garments
c. observing sanitary habits and clean hands
d. all of these
5. Which of the following is not a GOOD MANUFACTURING PRACTICE requirement on personal
hygiene?
a. hazard analysis c. illness and injury
b. health status d. personal cleanliness
ANSWER AND BE AWARE (Answer Key)
Directions: Read each statement carefully and choose the letter of the best answer.
1. What illness is acquired by eating contaminated food?
a. air borne illness c. skin disease
b. food borne illness d. lung illness
2. Which of the following refers to the science of good health that signifies cleanliness and freedom
from the risk of infectious diseases?
a. hazards c. hygiene
b. sanitation d. cleanliness
3. When do personnel wash their hands wherein personnel cleanliness may affect food safety?
a. at the start of food handling activities
b. immediately after using the toilet
c. after handling raw foods or any contaminated material
d. all of the above
4. Which of the following is the concern of personnel hygiene?
a. freedom from any diseases
b. wearing of clean washable garments
c. observing sanitary habits and clean hands
d. all of these
5. Which of the following is not a GOOD MANUFACTURING PRACTICE requirement on personal
hygiene?
a. hazard analysis c. illness and injury
b. health status d. personal cleanliness
SIGHT AND RECITE

• Guess the topic of today’s

lesson based on the pre-
test and by watching and
taking notes on the video
presentation.
Personal Hygiene and
Good Grooming
CLARIFY AND SATISFY
Group Activity: Divide the class into four groups and
give each group an information card. The task of each
group is to relay the information they are assigned
through:
• Group I – GMP Requirements on Personal Hygiene
(Enumeration)
• Group II – Processor’s Outfit/ Personal Protective
Equipment (Crossword Puzzle)
• Group III – Hand Washing (Sequencing)
• Group IV – Personal Behavior of Habits (Word Search)
Group I – GMP Requirements on Personal Hygiene

1. HEALTH STATUS – People known, or suspected, to be suffering from, or to be a

carrier of a disease should not be allowed to enter any food handling area. It is
likely that they could contaminate food. Any person affected should immediately
report illness or symptoms of illness to management.
Medical examination of a food handler should be carried out, if clinically or
epidemiologically indicated.
2. ILLNESS AND INJURIES – The following conditions should be reported to the
management so that any afflicted persons need to subject themselves to medical
examination and be excluded from handling food.
a. diseases of the respiratory tract
b. intestinal disorders
c. skin disorders
3. PERSONAL CLEANLINESS – Food handlers should maintain a high degree of
personal cleanliness. They should wear suitable protective clothing, head covering,
gloves, facial masks, and footwear. Suitable waterproof dressing should cover cuts
and wounds, wherein personnel are permitted to continue working.
 M A S K
P
H R
H A N D T O W E L
I
N
R

N
G LO V E S
T
Group II – Processor’s Outfit/ Personal Protective Equipment
An apron is a garment that is worn over other clothing and covers
mainly the front of the body. It may have several different purposes
and is today perhaps most known as a functional accessory that
protects one's clothes and skin from stains and marks.
A hairnet, or sometimes simply a net or caul, is a small, often elastic,
fine net worn over long hair to hold it in place. It is worn to keep hair
contained. A snood is similar but a looser fit and with a much coarser
mesh and noticeably thicker yarn.
A hand towel is a small towel used for drying your hands. The hand
towel is the smallest towel provided in the room.
Gloves are pieces of clothing which cover your hands and wrists and
have individual sections for each finger.
Mask a covering made of fiber or gauze and fitting over the nose and
mouth to protect against dust or air pollutants, or made of sterile
gauze and worn to prevent infection of the wearer or (in surgery) of
the patient
Group III – Hand Washing
Personnel should always wash their hands
when personal cleanliness may affect food
safety, as shown in the following practices:
1. At the start of food handling activities
2. Immediately after using the toilet
3. After handling raw food or any
contaminated material
Group IV – Personal Behavior of Habits
People engaged in food handling activities
should refrain from behavior that could result in
food contamination, such as the following:
1. Smoking
2. Spitting
3. Chewing or eating
4. Sneezing or coughing over unprotected food
 ANSWER AND TALK OVER
1.What are the GMP requirements on personal hygiene?

2. How should the personal protective equipment be used by

a food processor?

3. When should the personnel perform hand washing

practices to ensure food safety?

4. What are the personal behavior and habits people

engaged in food handling activities should refrain from doing
to avoid food contamination?
 ANALYZE AND VERBALIZE
Group Activity: Each group is given
pictures to analyze. They need to
describe what they observe in the photo
and identify if it shows personal hygiene
and good grooming in the food industry.
Provide explanation to the answer. Write
down on a manila paper. Each group is
given two minutes for the sharing.
 GROUP 1

Picture A Picture B
 GROUP 2

Picture A Picture B
 GROUP 3

Picture A Picture B
 GROUP 4

Picture A Picture B
 PENCIL-AND PAPER TEST
• Directions: Write TRUE if the statement is correct and False if the statement is wrong .

____________1. Food handlers should maintain a high degree of personal cleanliness.

__________2. People suffering from or a carrier of a disease should not be allowed to enter any food
handling area.

__________3. Washing of hands should be done after preparation of food.

__________4. Workers should be well-groomed, that is to say, make up is a must for girls.

__________5. Smoking or spitting anywhere is allowed during food preparation.

__________6. A mask should be worn to cover the mouth during food preparation.

__________7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be worn.

__________8. Medical examination of a food handler should be carried out if clinically or epidemiology
indicated.

__________9. Hands should be washed only after using the toilet.

__________10. It is advisable to work or prepare foods even with infected wounds or cuts.
ASSIGNMENT
Prepare the following for the hand washing activity:
• Soap
• Drier
• Brush
• Towels
• Tissue paper
• Sanitizer
• Alcohol (70% ethanol)
“The clean person is
not the one who runs
away from dirt but one
who takes the time and
effort to tidy up …”

-Abdulkabir Olatunji
Thank
you so
much!