GRADE 1 to 12 School Grade Level Grade 10

DAILY LESSON LOG Teacher Learning Area TVE FOOD PROCESSING NC II

Teaching Dates and Time Monday to Friday 2:40pm-4:20pm Quarter Third

WEEK 2 DAY 1 DAY 2 DAY 3 MUSLIM HOLIDAY CHINESE HOLIDAY

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
February 05, 2024 February 06, 2024 February 07, 2024 February 08, 2024 February 09, 2024
I.OBJECTIVES
A. Content Standard The learner demonstrates understanding of cleaning and sanitizing the equipment and work areas which include the food processing and packaging
areas
B. Performance Standard The learner independently demonstrates the given procedures in cleaning and sanitizing the food processing equipment and packaging areas.
C. Learning At the end of the At the end of the session, At the end of the session,
Competency/Objectives session, learners are learners are expected to: learners are expected to:
Write the LC code for each. expected to: LO 1. Prepare for cleaning LO 1. Prepare for cleaning
LO 1. Prepare for 1.3 Prepare a mixture of 1.4. Clear equipment and
cleaning sanitizing solutions, as processing/packaging area in
1.3 Prepare a mixture of necessary, according to preparation for cleaning
sanitizing solutions, as workplace requirements and according to workplace
necessary, according to application requirements and
workplace requirements (TLE_AFFP9-12CS-IIIa-e-1) manufacturer’s specifications.
and application (TLE_AFFP9-12CS-IIIa-e-1)
(TLE_AFFP9-12CS-IIIa-
e-1)
II. CONTENT PURPOSE AND BASIC CONSEQUENCES OF METHODS USED TO
PRINCIPLES OF CONTAMINATION OF RENDER EQUIPMENT AND
CLEANING AND PROCESS FLOWS BY PROCESSING/PACKAGING
SANITATION CLEANING SOLUTIONS AREA SAFE TO CLEAN
AND AND SANITIZE
RELATED SAFEGUARDS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food
Processing NC II pp. Processing NC II pp. 121- Processing NC II pp. 121-124
121-124 124
2. Learner’s Materials pages CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food
Processing NC II pp. Processing NC II pp. 121- Processing NC II pp. 121-124
121-124 124
3. Textbook pages CBLM Year 3, Food CBLM Year 3, Food CBLM Year 3, Food
 Processing NC II pp. Processing NC II pp. 121- Processing NC II pp. 121-124
121-124 124
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource Youtube and Google Youtube and Google Youtube and Google
IV. PROCEDURES
A. Reviewing previous lesson Prayer Prayer Prayer
or presenting the new Checking of attendance Checking of attendance Checking of attendance
lesson House Rules House Rules House Rules

Begin the lesson by Begin the class by reviewing Before we begin, let’s review
reviewing the the previous lesson on the the previous lesson on food
importance of importance of sanitation in safety and sanitation. Can
maintaining cleanliness the food service industry. Ask anyone remind the class of the
and hygiene in various the students to recall the three key points we discussed
settings, such as different types of sanitizers about maintaining cleanliness
homes, schools, and and their uses. in a food processing area?
workplaces.

Discuss the different

types of sanitizing
solutions commonly
used and their
purposes.
B. Establishing a purpose for ENERGIZER ENERGIZER ENERGIZER
the lesson
C. Presenting Show a short video or Show a short video clip or a Do you know that a clean
examples/Instances of the present real-life news report about the workspace is as important as
new lesson examples of the consequences of poor the quality of the food products
importance of sanitizing sanitation practices in food we make? Today, we will learn
solutions in preventing service establishments, how to clear equipment and
the spread of diseases. highlighting the importance of areas to ensure we maintain
proper sanitation to public the highest standards of food
Engage students in a health and safety. safety. Imagine you are part of
brief discussion about a professional kitchen crew
the potential risks of responsible for the reputation
inadequate sanitization. of your restaurant. Let’s get
ready to take on this
responsibility!
D. Discussing new concepts Activity: Interactive Workshop: Interactive Workshop: Clear
and practicing new skills # "Sanitizer Mix Masters" Out Relay
1 Divide the class into small
Divide the students into groups and provide them with Divide the class into small
small groups and the following materials: groups. Each group will be
provide each group with empty spray bottles, assigned a workstation with
a set of materials and measuring cups, spoons, various types of equipment and
workplace scenarios. chlorine bleach, rubbing packaging materials.
alcohol, water, and protective
gloves. Instructions:
Instruct the groups to
identify the appropriate
Detailed Instructions:
sanitizing solution 1. Each team will have a
required for each checklist of tasks to complete,
scenario and prepare  Each group will which will involve clearing
the mixture accordingly. receive a set of equipment and packaging
instructions based areas.
on different 2. Tasks include organizing
Provide detailed
workplace scenarios tools, disposing of waste, and
instructions on how to
that specify the type preparing the area for cleaning.
measure and mix the
of sanitizer needed, 3. Teams must complete the
necessary ingredients,
its concentration, tasks in the correct order, as
emphasizing safety
and its intended per the provided guidelines.
precautions and proper
use. 4. The first team to complete
labeling.
 Students must their checklist accurately will be
calculate the correct declared the winner.
After the groups have
proportions of
prepared their sanitizing
ingredients to create
solutions, have them
the sanitizing
present their mixtures to
solution, mix the
the class.
ingredients, and
label their spray
Facilitate a discussion bottles accordingly.
on the effectiveness of
 Each group will then
each solution and
present their mixture
encourage students to
to the class,
analyze the factors that
explaining the
may affect the efficiency
rationale behind
of sanitizing solutions.
their proportions
and the application
of their sanitizer.
E. Discussing new concepts
and practicing new skills #
2
F. Developing mastery Introduce the concept of Discuss with the class the Discuss with the class the
(leads to Formative concentration and chemical reactions involved importance of following a
Assessment 3 explain how it affects the in creating sanitizing systematic process. Ask
effectiveness of solutions and the importance questions like:
sanitizing solutions. of following the correct
proportions for safety and Why is it important to follow a
Discuss the importance effectiveness. specific sequence when
of following workplace clearing out equipment?
requirements and How does this process help in
guidelines in maintaining food safety?
determining the
appropriate
concentration of
sanitizing solutions.
G. Finding practical application Present the students Real-Life Problem Scenario: Real-Life Scenario:
of concepts and skills in with a real-life problem "Sanitizing Solution Supply
daily living related to workplace Shortage" Imagine you are working in a
sanitization. Present a scenario where the local bakery. At the end of the
students are running a small day, you need to clear out the
Instruct them to apply restaurant facing a sudden dough mixer and the baking
their knowledge of shortage of commercial area before the cleaning crew
workplace requirements sanitizers. They must create arrives. What steps would you
and solution preparation an in-house sanitizing take to ensure that everything
to solve the problem solution that adheres to local is done according to the
effectively. health regulations to continue bakery’s standards and the
operations. equipment manufacturer’s
Encourage creativity guidelines?
and critical thinking in
finding the best solution.
H. Making generalizations and Throughout this lesson In a class discussion, Let’s summarize the key steps
abstractions about the on preparing sanitizing abstract the principles of in clearing equipment and
lesson solutions, students will creating sanitizing solutions processing/packaging areas:
develop the ability to by highlighting the role of
make generalizations concentration, contact time, 1. Turn off and unplug
and abstractions about and proper storage. equipment.
the topic. 2. Remove any large debris or
food particles.
 3. Organize tools and
materials.
4. Properly dispose of waste.
5. Follow the manufacturer’s
specifications for preparing
equipment for cleaning.
I. Evaluating learning Multiple Choice: Choose Answer the following Multiple Choice: Choose the
the letter of the correct questions. letter of the correct answer.
answer. Write the Write the correct answer.
correct answer. 1. What is the recommended
concentration of chlorine
1. Sanitizing solutions bleach in a sanitizing solution 1. What is the first step in
are not necessary in for kitchen surfaces? clearing equipment before
maintaining workplace A. 50-100 ppm cleaning?
cleanliness. B. 200-400 ppm a) Organize tools
a. True C. 500-800 ppm b) Turn off and unplug
b. False D. 1000-1200 ppm equipment
2. True or False: Sanitizing c) Remove large debris
2. Workplace solutions can be used d) Dispose of waste
requirements and immediately after mixing 2. True or False: It is okay to
___________ must be without any waiting time. leave equipment plugged in
considered when Answer: False. Sanitizing while clearing the area if you
preparing sanitizing solutions often require a are careful. Answer: False
solutions. specific contact time to be 3. Fill in the blank: Always
a. application effective. follow the ________
b. monitoring 3. Fill in the blanks: When specifications when preparing
c. cleaning preparing a sanitizing equipment for cleaning.
d. sanitizing solution, always wear Answer: Manufacturer’s
__________ to protect your 4. Why is it important to
3. Multiple-choice: hands. dispose of waste properly when
Which of the following Answer: protective gloves clearing out equipment and
factors can affect the 4. Why is it important not to areas?
effectiveness of exceed the recommended a) To prevent accidents
sanitizing solutions? amount of sanitizer in a b) To maintain food safety
a. Concentration solution? c) To make cleaning easier
b. Temperature Answer: Exceeding the d) All of the above
c. Contact time recommended amount can 5. After clearing the equipment,
d. All of the above be unsafe, as it may leave what should you do with the
toxic residues on surfaces tools and materials?
and can be harmful to a) Leave them on the counter
4-5. Short Answer humans if ingested. b) Organize and store them
 5. What should you do if you properly
Essay: Explain the accidentally mix bleach with c) Hand them over to the next
importance of proper ammonia? shift
labeling when preparing Answer: Immediately d) Place them in the sink
sanitizing solutions. evacuate the area to avoid
- Proper labeling inhaling toxic fumes and seek
ensures that the solution fresh air. Call emergency
is easily identifiable, services if necessary.
prevents misuse, and
promotes safety in the
workplace.

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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