7/8

EXPLORATORY
(FOOD PROCESSING)

D e p a r t m eTLE
n 7/8
t o– FOOD
f E dPROCESSING
u c a t i o n • R e p u b l i c o f t h e P h i l i p p i n1e s
WEEK 7
 Lesson 6 Observe Personal Hygiene and Good Grooming
(Week 7) TLE_AFFP9-12ID-0F-1

How to Use this Module?

Before starting the lesson, set aside other tasks that can disturb you while studying the
lessons. Read the simple instructions below to successfully appreciate the objectives of this
module.
1. Follow carefully the directions/instructions given in every page of this module.
2. Note down important concepts and new learnings encountered in your notebook.
3. Perform all the provided activities in the module;
4. Let your facilitator/guardian assess your answers using the answer key card and
assist you if the process involves cooking or using mechanical equipment.
5. Document all the activities for evaluation.
6. Have fun and enjoy learning!

To the Parent/Guardian:
1. Supervise your child/ward in all the activities that require the use of equipment, tools,
and utensils to avoid untoward incidents.
2. Observe precautionary measures and stay close when your child is using sharp objects
such as a knife and the like.
3. Watch your child/ward as he/she finishes all the activities.
4. Fully support your child’s undertakings to intensify learning new skills.

Specifically, this lesson will help you to:

1. Explain the importance of good grooming in the workplace.
2. Follow the procedures in cleaning, checking and sanitizing personal protective
equipment.

Directions: Read carefully the questions below. Choose the letter of the correct answer.
1. Why do you need to wash your hands regularly?
A. To make it soft C. To remove dirt and pathogens
B. To make it wet D. To smell good
2. It refers to the science of good health that signifies cleanliness and freedom from the risk of
infectious diseases.
A. Cleanliness C. Sanitation
B. Sanitation D. Sterilization
3. You accidentally ate spoiled food. You can suffer ____.

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WEEK 7
 A. Constipation C. Diarrhea
B. Cough D. Flu
4. Why do we need to use personal protective equipment?
A. To keep us warm during work C. To make us look clean during work
B. To make us attractive D. To protect the food from the different pathogens
5. How are you going to select personal protective equipment (PPE)? It should be _____
A. Attractive C. Expensive
B. Cost friendly and effective D. Lightweight
6. Which of the following should you follow after using personal protective equipment?
A. Clean and sanitize C. Recycle
B. Keep them D. Wash them
7. If you are working in a kitchen, what is the most appropriate type of shoes to be used?
A. Boots C. Stiletto shoes
B. Non-slippery shoes D. With strap and flat sandals
8. Which of the following personal protective equipment is used to protect the hands in handling
food?
A. Apron C. Gloves
B. Face Mask D. Towel
9. Why is hand washing necessary before handling food?
A. To avoid contaminants to come in contact with C. To protect the raw materials
B. To avoid staining the nails D. To protect your hand
10. What is a Personal Protective Equipment (PPE) used to cover your clothing during the food
handling activity?
A. Hair net B. Gloves
C. Apron D. Facemask

1. What are the different signs and symbols in lay outing a plan?
2. What do these signs and symbols signify?
3. Why are these signs and symbols important?

Good personal hygiene is essential for any food handler and minimizes the risk of food
contamination. Most people carry harmful bacteria on their bodies and can unwittingly transport
them to food. Touching your mouth, nose, hair or even your clothing can spread bacteria and
cause contamination. Even healthy people are not immune and must practice good personal
hygiene to minimize this risk.

Poor personal hygiene can cause serious problems in food processing activity, food
poisoning being the most serious, and cause irreparable damage to a business's reputation. As
a food handler it is important for you to practice good personal hygiene to ensure a safe working
environment and prevent the spread of foodborne illnesses. So what can you do to help prevent
the spread of harmful bacteria?

What are the requirements on personal hygiene?

1. Health Status -People who are 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

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 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 epidemiology
indicated.

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, and tuberculosis.
b. Intestinal Disorders, such as dysentery, typhoid fever, and infectious hepatitis.
c. Skin disorders such as sores, abrasions, and lesions, infected ears, boil, scabies, and
severe lesions. When an infected person handles the food, the hazard of passing the
disorder from skin surfaces to food, increases.

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 when a
personnel is permitted to continue working.
a. Wear personal protective equipment (PPE) as part of personal hygiene.
b. Personal behavior or habits - People engaged in food handling activities should
refrain from behavior that could result in food contamination, such as the following:
● Smoking
● Spitting
● Chewing or eating
● 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 food.
c. Handwashing - Personnel should always wash their hands when personal cleanliness
may affect food safety, as shown in the following practices:
● At the start of food handling activities
● Immediately after using the toilet
● After handling raw food or any contaminated material, because 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.

How is handwashing done?

1. Wet hands with water
2. Apply enough soap to cover all hand surfaces
3. Lather and scrub (palm to palm)
4. Right palm over left with interlaced finger and vice versa
5. Palm to palm with fingers interlaced
6. Backs of fingers to opposing palms with fingers interlocked
7. Rotational rubbing of left thumb clasped in right palm and vice versa
8. Rotational rubbing backwards and forwards with clasped fingers of right hand
in left palm and vice versa
9. Rotational rubbing of left wrist clasped in right palm and vice versa
10. Rinse hands with water
11. Dry thoroughly with towel
12. Use towel to turn off faucet

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WEEK 7
The Personal Protective Equipment (PPE)

Appropriate type and use of PPE is one of the most essential factors in this regard. PPE
can prevent embarrassing "inconveniences" such as finding hairs in food. But PPE also plays
an important role in preventing more detrimental issues—specifically, the contamination of food
with bacteria, germs, and other pathogens. In choosing PPE, you should consider its cost and
its effectiveness.

Personal Protective Equipment and their Uses

Types and
Illustration Name of Functions / Uses Characteristics
Equipment

● It is a garment It is a functional
that is worn over accessory that
Apron other clothing and protects one's clothes
covers mainly the and skin from stains
front of the body. and marks.

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WEEK 7
 ● It is for
It can be disposable or
Face Mask protection from any
washable.
airborne diseases.

● It is made of
soft, absorbent
material. They are
used for It can be disposable or
All-purpose cloth
wet cleaning and washable fabric.
damp dusting of all
surfaces above floor
level.
● It is used to
protect and comfort
hands against cold or
heat, damage by It can be made of
friction, abrasion or plastic or any
Gloves
chemicals, and washable or reusable
disease; or in turn to cloth.
provide a guard for
what a bare hand
should not touch.
● It can prevent
human hair from
contaminating the
It is made of elastic
Hair net food or simply keep
fabric or cloth.
long hair away from
the face and
equipment.

Procedure in Cleaning, Checking and Sanitizing Personal Protective Equipment

1. All personal protective equipment (PPE) after each use should be properly cleaned,
checked, sanitized and kept to its proper storage.
2. All personal protective equipment (PPE) after each use should be properly cleaned,
checked, sanitized and kept to its proper storage.
3. Personal protective equipment (PPE) like hairnet/cap, gloves and face mask should be
thrown away after each use.
4. The apron should be properly washed at once with mild soap, detergent or bleach and
water. Thoroughly rinsed to remove all traces of mild soap or detergent or bleach
residue. Let it dry then fold and keep it to the proper storage area.
5. The non- slippery shoes should be cleaned thoroughly with wet clean cloth, dry it off and
keep it in the designated area.

Activity 1: Directions: Arrange the steps in hand washing chronologically. Write 1, for the first
step, 2, for the second step, and so on. Note: There are twelve (12) steps to be arranged.

______ ______ ______ ______

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WEEK 7
 ______ ______ ______ ______

______ ______ ______ ______

ACTIVITY 2: Directions: Demonstration of proper hand washing

Ask your parent or older person in the house to watch over you. Take a picture from your
cellular phone and put some captions on it. Please observe the proper handwashing
procedures.

Note: All activities must be properly documented for evaluation.

Personal hygiene and good working conditions ensure not only the safety of workers but
also the safety of food products that reach the consumers.

t we shouldo to protect us from

any illness at
A. Checklist: Put a check (✓) mark before the items given below that you think you can.
Can you…..
_____ Follow the correct procedures in handwashing?
_____ Follow the correct procedures in cleaning and sanitizing personal protective
equipment?
_____ Distinguish a healthy working environment from unsanitary?
_____ Enumerate the do’s and don’ts in food processing?
_____ Start to process your own product?

B. Answer briefly the following:

1. What is PPE?
2. What are the different personal protective equipment?
3. How are these personal protective equipment used?
4. Why is wearing personal protective equipment important?

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Directions: Read carefully the questions below. Choose the letter of the correct answer.
1. Why do you need to wash your hands regularly?
A. To make it soft C. To remove dirt and pathogens
B. To make it wet D. To smell good
2. It refers to the science of good health that signifies cleanliness and freedom from the risk of
infectious diseases.
A. Cleanliness C. Sanitation
B. Sanitation D. Sterilization
3. You accidentally ate spoiled food. You can suffer ____.
A. Constipation C. Diarrhea
B. Cough D. Flu
4. Why do you need to use personal protective equipment?
A. To keep us warm during work C. To make us look clean during work
B. To make us attractive D. To protect the food from the different pathogens
5. How are you going to select personal protective equipment (PPE)? It should be _____
A. Attractive C. Expensive
B. Cost friendly and effective D. Lightweight
6. Which of the following should you follow after using personal protective equipment?
A. Clean and sanitize C. Recycle
B. Keep them D. Wash them
7. If you are working in a kitchen, what is the most appropriate type of shoes to be used?
A. Boots C. Stiletto shoes
B. Non-slippery shoes D. With strap and flat sandals
8. Which of the following personal protective equipment is used to protect the hands in
handling food?
A. Apron C. Gloves
B. Face Mask D. Towel
9. Why is hand washing necessary before handling food?
A. To avoid contaminants to come in contact with C. To protect the raw materials
B. To avoid staining the nails D. To protect your hand
10. What is a Personal Protective Equipment (PPE) used to cover your clothing during the food
handling
activity?
A. Hair net B. Gloves
C. Apron D. Facemask

Give a reflection on what you have learned?

What is handwashing?
______________________________________________________________________
______________________________________________________________________

How often do you have to wash your hands, especially this time of pandemic? Why?
______________________________________________________________________
_____________________________________________________________________

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WEEK 7