Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

Learning Area:
DLP No.: Grade Level: Quarter: Duration:
4 TLE 10 1 1 hour
Learning Competency/ies: Code:
Demonstrate Safety Handling Procedure
(Taken from the Curriculum Guide) TLE_HEHS10HC-Ia-b-1
Food safety handling is one of the most important concerns of any food service operation. It
includes storage, preparation, and disposal. In ensuring
proper sanitation standards in the food production facility, three basic areas should be considered.
First is the hygiene.
Key Concepts / Understandings Second is to ensure proper sanitation
practices in the food preparation facilities and equipment . Finally, the procedures and production
to be Developed practices have to be reviewed and possible sources of contamination and unsanitary conditions
eliminated and improved.

Adapted Cognitive Process

Domain Dimensions (D.O. No. 8, s. 2015)
OBJECTIVES:
Knowledge Remembering
The fact or
condition of knowing
something with familiarity
gained through Understanding Discuss safety handling procedure.
experience or association

Applying Demonstrate safety handling procedures.

Skills
The
ability and capacity acquired
through deliberate, Analyzing
systematic, and sustained
effort to smoothly and
adaptively carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice, aptitude,
etc., to do something
Creating

Attitude Valuing Demonstrate carefulness in food handling.

Values Internalizing values Makakalikasan: Display responsible consumerism.

2. Content Food Safety handling

K-12 Basic Education Curriculum Technology and Livelihood Education

3. Learning Resources Learning Module- LM Household Services 10 pp 62-73
Multimedia Projector, Cooling utensils and equpments

4. Procedures
4.1 Introductory Activity

Picture puzzle: The students will solve the jumbled picture.

3 minutes
4.2 Activity
Think pair-share: Pair the students and let them analyze the picture that they formed.
20 minutes
4.3 Analysis
What have you learned from this activity? How
will you handle food safely?
7 minutes Why is food safety important?

4.4 Abstraction Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent
foodborne illness. This includes a number of routines that should be followed to avoid potential health hazards.
In ensuring proper
sanitation standards in the food production facility, three basic areas should be considered.
O First is the hygiene of the individual food handlers
themselves. Any sanitation program, no matter how well conceived, would certainly fail if food handlers themselves
lack personal hygiene. O Second is to ensure proper sanitation practices in
the food preparation facilities and equipment which is essential to ensure proper sanitation.

O Finally, the procedures and production practices have to be reviewed and possible sources of contamination and
unsanitary conditions eliminated and improved.
Use this URL
https://www.youtube.com/watch?v=HqFPFsJo9zA
 Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent
foodborne illness. This includes a number of routines that should be followed to avoid potential health hazards.
In ensuring proper
sanitation standards in the food production facility, three basic areas should be considered.
O First is the hygiene of the individual food handlers
themselves. Any sanitation program, no matter how well conceived, would certainly fail if food handlers themselves
lack personal hygiene. O Second is to ensure proper sanitation practices in
15 minutes the food preparation facilities and equipment which is essential to ensure proper sanitation.

O Finally, the procedures and production practices have to be reviewed and possible sources of contamination and
unsanitary conditions eliminated and improved.
Use this URL
https://www.youtube.com/watch?v=HqFPFsJo9zA

4.5 Application
Let the learners demonstrate proper food safety handling procedure.
10 minutes
4.6 Assessment
Essay: 1.
Why is safety is essential in handling foods.
Anlysis of Learners' Products
9 minutes 2. Explain the three basic areas that should be considered in ensuring proper
sanitation standards in the food production facility.

4.7 Assignment
Preparing for the new lesson Search in the internet the correct proper use of recipe
3 minutes
4.8 Concluding Activity When could you consider that the food product is safe specially the non-perishable food?
3 minutes (answer is expiry date)

5. Remarks

6. Reflections

A.  No. of learners who earned 80% in the

evaluation. 20% C.   Did the remedial lessons work? No. of learners who have caught up with
the lesson.

B.   No. of learners who require additional

activities for remediation. 30% D.  No. of learners who continue to require remediation.

E.   Which of my learning strategies worked well?

Why did these 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 50%
teachers?

Prepared by:

Name: School:

Position/
Designatio Division:
n:
Contact Email address:
Number:
 Date:
June 8, 2017
Code:
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