2. Food (Fish) Processing – Grade 7
Alternative Delivery Mode
First Edition, 2020
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Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
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3. Food (Fish) Processing
Observe Personal Hygiene
and Good Grooming
Department of Education ● Republic of the Philippines
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education – Region 10 at
Your feedback and recommendations are highly valued.
4. What I Need to Know ………......................................... 1
What I Know ………......................................... 4
Lesson 1: Observe Personal Hygiene and
Good Grooming ……………………………………. 4
What’s In ……………………………………. 4
What’s New ……………………………………. 4
What Is It ……………………………………. 4
What’s More ………......................................... 10
What I Have Learned ………......................................... 11
What Can I Do ………......................................... 12
Assessment ………......................................... 12
Additional Activities ………......................................... 13
Answer Key ………......................................... 14
References ………......................................... 15
TABLE OF CONTENTS
5. Introductory Message
For the Learner
Hooray!!!! Congratulations and welcome to the next module. Again, always
remember that the basis for living in this wonderful world is the ability to start for
survival. Unless you have fully and clearly understood what awaits on you. You are
generally in the position to judge situation on the quality of life, achievement and
acquisition that you’ve been dreaming about for a long period of time. Thus, one needs
help to realize it.
Philosophers really believed that the absorption of invaluable and applicable
things in the daily living has no ending. It is always infinite and it really needs strong
determination, courage and eagerness to be on the right track.
This module provides important information towards reaching your goals in your
1. It helps you understand the significant of observing and practicing personal
hygiene and good grooming.
2. It helps you maintain yourself clean and well-groomed all the time.
3. It helps you alter the wrong practices in terms of personal hygiene and good
6. In this module, you are guided with a set of learning icons that will help you
understand the underlying principles of Food (fish) processing.
1. What I Need to Know – the icon used to introduce the learning objectives
in this module.
2. What I Know – the icon used to test what you have learned in this module.
3. What’s In – the icon used to connect your previous learning with the new
4. What’s New – the icon used to introduce new lesson through an activity,
situation or activity.
5. What is It – the icon that will help you discover and understand food (fish)
6. What’s More – the icon that will help enrich your learnings of food(fish)
7. What I Have Learned – the icon that will help you process what you have
learned in the lesson.
8. What I Can Do – the icon that allows you to apply what you have learned
into real-life situations.
9. Assessment – the icon that evaluates your level of mastery in achieving
the learning objectives.
10. Additional Activities – the icon that enhance your learning and improves
your mastery of the lesson.
This module will help give you all the essentials needed in your food (fish)
What I need to know
Personal Hygiene includes washing your hands, taking a bath every day,
brushing and flossing your teeth and good grooming includes showering and
having neat hair, trimmed fingernails and many more.
Many people got sick due to improper hygiene and poor grooming. They
tend to forget the importance of taking care of their health. This is actually the
main reason why personal hygiene and proper grooming is taught for the people
to realize that it helps prevent any kind of diseases and illnesses, it is also
After reading this module, the learners should be able to:
LO1. Observe personal hygiene and good grooming (TLE_AFFP9-12OS-0g-1)
1. Explain the importance of good grooming in a workplace
2. Follow the procedures in cleaning, checking and sanitizing personal
In going through the module, you have to extend your patience in understanding
and analyzing what you are reading. Follow the directions and/or instructions in the
activities. Answer the entire given test and exercises carefully. Comply the activities
What I Know
Directions: Read each statement carefully and choose the letter that corresponds to
the correct answer.
1. Which of the following options 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 options 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 does the perfect time for the personnel wash their hands to ensure food
A. After handling raw food C. At the start of food handling activities
B. Immediately after using the D. All of the above
4. Which of the following options is the concern of personnel hygiene?
A. Wearing of clean hands
B. Freedom from any diseases
C. Observing sanitary habits and clean washable garments
D. All of these
5. Which of the following options below defines as the assurance that food will not
cause harm to the consumer when it is prepared?
A. Food hygiene C. Food safety
B. Good grooming D. Good manufacturing product
6. Which of the following describes the origin and a development of particular disease?
A. Food safety C. Food borne illness
B. Disasters D. Epidemiological
7. Which of the following options does not belong to the group?
A. Abrasions C. Lesions
B. Scarlet fever D. Sever rashes
8. Which of the following does not belong to the group?
A. Dysentery C. Pneumonia
B. Typhoid fever D. Hepatitis
9. The following options are diseases of respiratory tract except.
A. Infected ears C. Sore throat
B. Common cold D. Trench mouth
10. The following options are activities that need to be refrained by the people who are
engaged in food handling except.
A. Smoking C. Chewing or eating
B. Spitting D. Checking the result
11. What shall visitors do in food manufacturing, processing or handling areas?
A. Sexy clothes C. High heels
B. Jagger D. Personal Protective Equipment
12. Which of the following options possess a level of threat to life?
A. Hazard Analysis C. Debris
B. Hazard D. Illness
13. Which of the following signifies cleanliness and freedom from risk of infectious
A. Hygiene C. Grooming
B. Safety D. Sanitation
14. What is the fifth step in handwashing techniques?
A. Rub hands together C. Scrub thoroughly your hands
B. Use disinfectant D. Rinse thoroughly
15. Which of the following is not a GMP requirement on personnel hygiene?
A. Hazard analysis C. Health
B. Health status D. Personal cleanliness
Let us see if you have really understood our previous topic by answering
this question. Write the answer in your activity notebook.
• What are the different parts of food label?
Before we will proceed to our lesson, you give first the difference between
Hygiene and Sanitation. Write your answer in your activity notebook.
What is it
Okay! We will now have our discussion about observing personal hygiene and
Observe Personal Hygiene and
These are the 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 a likely
that they could contaminate food. Any person so affected should immediately report
illness or symptoms of illness to the management.
Medical examination of a food handler should be carried out, if clinically or
2. Illnesses 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, such as common cold, sore throat,
pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections
spread microorganisms such as staphylococci, which are indigenous to portions of the
b. Intestinal disorders, such as dysentery, typhoid fever and infectious hepatitis.
People suffering from intestinal disorders usually shed a lot of intestinal bacteria such
as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person
suffering from salmonellosis for example, may shed as many as 10 cells per gram of
faeces, during illness (ICMSF, 1988).
c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil,
scabies and severe rashes. The usual sites for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions. When infected persons handle food, the hazard of
passing staphylococci from skin surfaces to food increases. Pre employment physical
examination is usually required for every person intending to work in a food plant in
order to establish freedom from above diseases.
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.
Processor’s Outfit as Part of Personal Hygiene
Apron Hand Glove
Hairnet Face Mask
Hand Towels Working shoes
Hand Washing Techniques
1. Use water as hot as the
hands can comfortably stand
(or use potable water)
5. Rinse thoroughly under
2. Moisten hands, soaps
thoroughly and lather to
6. Be careful not to touch
recontaminates the hands
before returning to work.
3. Scrub thoroughly, using
brush for nails, for 20
7. Dry hands using single
service towels, tissue paper
or hot air dryer.
4.Rub hands together using
friction for 20 seconds.
8. If necessary, use
disinfectant to sanitize
thoroughly such as 70%
Personnel should always wash their hands when personal cleanliness may affect
food safety, as shown in the following practices:
a. At the start of food handling activities.
b. Immediately after using the toilet
c. After handling raw food or any contaminated material, where this could result
in the contamination of other food items. They should avoid handling ready-to-
eat food when unsure of cleanliness in the process of preparing it.
Personal Behavior or Habits
People engaged in food handling activities should refrain from behavior that
could result in food contamination, such as the following:
c. Chewing or eating
d. Sneezing or coughing over unprotected food
Personal effects such as jewelry, pins or other items should not be worn or
brought into food handling areas if they pose a threat to the safety and suitability of
Visitors in food manufacturing, processing or handling areas should, where
appropriate, wear protective clothing and adhere to the other personal hygiene
Entrance and Exit in a Workplace
1. is What’s More
Activity 2: Self – Assessment
Directions: Write T if the statement is correct and F if the statement is wrong. Write
your answers in the activity notebook.
____________ 1. Do not wear appropriate work outfit before entry.
____________ 2. Signs of entrance and exit must be posted in corresponding areas.
____________ 3. Personal effects such as such as jewelry, pins or other items should
be worn or brought into food handling areas.
____________ 4. Those who are suffering from or a carrier of a disease should not be
allowed to enter any food handling area.
____________ 5. All personnel who will prepare food must wash their hands before and
____________ 6. All personnel should be well-groomed, that is to say, make up is a
must for girls.
____________ 7. Chewing or eating anywhere is allowed during food preparation.
____________ 8. People wo are engaged in food handling activities should smoke and
____________ 9. All personnel who will enter in the processing areas must wear
complete personal protective equipment.
____________ 10. Medical examination of a food handler should be carried out.
What I Have Learned
Directions: Share your learnings from the lesson above by completing the sentence
below. Write your answer in your activity notebook.
I have learned to _______________ hygiene and
_________________________________in food (fish) processing.
What I Can Do
Activity 3: Count me In.
Given below are the different diseases or disorders. Categorize them considering
the indicated groups below. Write your answers in the activity notebook.
Respiratory tract Intestinal Disorders Skin Disorders
Dysentery Abrasions Lesions Tuberculosis
Sores Sore throat Trench mouth Boil
Common cold Infected ears Severe rashes Scarlet fever
Typhoid fever Infectious
Directions: Do the following tasks: Write your answers in the activity notebook. Write
your answers in the activity notebook.
1. Perform the Hand Washing Techniques as a Means of Practicing Good
Hygiene and Sanitation.
2. Copy and check if the following tools and materials listed below are found in
3. Follow the procedures given after the tools and Materials
4. Answer the performance criteria checklist operation sheet 1.1
Tools and Materials:
Water Soap Faucet Drier Brush Towels
Tissue paper Sanitizer Alcohol (optional)
1. Use potable water.
2. Check facilities if functioning properly.
3. Take proper care in using the facilities.
Performance Criteria Checklist for
Operation Sheet 1.1
Hand Washing Techniques as means of practicing proper hygiene and
Did the student/s… YES NO N/A
1. Prepare the facilities as well as the
and check before using (washing)
2. Demonstrate the proper washing
Note: Each correct item is equivalent to 10 points.
Student’s Name____________________________ Date ________________
Activity 4: (B-B) Baby Brush Me!
Instruction: Enumerate the steps in brushing your teeth. Write your answers in
the activity notebook.
Congratulations! You have successfully completed answering the Module
What I know
1. Product Name
2. Address of the
3. Net weight
6. Expiration date
Bravo, Ferdinand S. K to 12 Basic 12 Education Curriculum Technology and
Livelihood Education Learning Module (Food/Fish Processing.) 186p.
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