7

Lesson Quarter 3
Lesson

Exemplar for TLE 4

IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

Lesson Exemplar for TLE Grade 7
Quarter 3: Lesson 4 (Week 4)
SY 2024-2025

This material is intended exclusively for the use of teachers participating in the implementation of the MATATAG K to 10 Curriculum
during the School Year 2024-2025. It aims to assist in delivering the curriculum content, standards, and lesson competencies. Any
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Writer:
 Kayce Maye Michelle D. Casas, MTTE (MSU-Iligan Institute of
Technology)
Validator:
 Victor S. Rosales, PhD (MSU-Iligan Institute of Technology)

Management Team
Philippine Normal University
Research Institute for Teacher
Quality SiMERR National

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TLE/ QUARTER 3/ GRADE 7
I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES
A. Content
The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
Standards

B. Performance
The learners apply skills in food preparation and services following safety precautions
Standards

C. Learning Learning Competency

Competencies 1. Discuss the fundamentals of food preparation and service
and Objectives 2. Recognize the seven principles of HACCP in food preparation and service
Learning objectives
At the end of the lesson, the students are expected to:
1. Discuss the proper way of food preparation and service
2. Discuss the seven principles of HACCP and give an example of each
3. Apply hazard analysis techniques to a practical scenario, identifying and prioritizing potential hazards in a
controlled food preparation setting
4. Express an appreciation for HACCP's significance in ensuring food safety and quality, recognizing its impact on
public health.

D. Content Fundamentals of Food Preparation and Service

 Different food service operation
 Commercial
 Institutional
 Basic rules on food preparation and service
 Kitchen layout
Seven Principles of Hazard Analysis Critical Control Point (HACCP)

E. Integration SDG 2: Zero Hunger: Ensure access to safe, nutritious, and sufficient food for all, promoting sustainable agriculture
practices in food preparation and service.
SDG 3: Good Health and Well-being: Safe food handling practices and providing nutritious meals contribute to health
and well-being.

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II. LEARNING RESOURCES

Chavez, B. (n.d.) What is HACCP and the seven principles? UNL Food. https://food.unl.edu/article/haccp-seven-principles
Don Honorio Ventura Technological State University. (2021). Lesson 2: Sanitation and Food. https://www.studocu.com/ph/document/don-
honorio-ventura-technological-state-university/hp-kitchen-essentials/lesson-2-sanitation-and-food-safety/23599884
Idaho Department of Health and Welfare (2005) Idaho Food Safety and Sanitation Manual. Third Edition.
Kalinga State University. (2022). Module 1: Food Safety and Sanitation. https://www.studocu.com/ph/document/kalinga-state-
university/agricultural-economics/module-1-food-safety-and-sanitation/31470999
Libretexts. (2020, December 11). Lesson 1.1: Food service in the hospitality industry. Workforce LibreTexts.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Introduction_to_Food_Production_and_Serv
ice_(Egan)/01%3A_Introduction_to_the_Industry/1.01%3A_Food_Service_in_the_Hospitality_Industry
Partnership for Food Safety Education. (2023). Fight BAC! Partnership for Food Safety Education. https://www.fightbac.org/
U.S. Department of Health & Human Services. (2024). FoodSafety.gov. https://www.foodsafety.gov/

III. TEACHING AND LEARNING PROCEDURE NOTES TO TEACHERS

A. Activating Prior DAY 1 Create a set of questions for each

Knowledge 1. Short Review category and point value. Ensure
Create a Jeopardy board with different Food Safety and Sanitation and HACCP questions cover key principles of
Principles categories. Example categories can include "Hazard Analysis," Food Safety, Sanitation, and
"Critical Control Points," "Monitoring Procedures," etc. HACCP.
Assign point values to each question based on its difficulty. Include visuals or examples to
enhance engagement.
2. Feedback (Optional)

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B. Establishing 1. Lesson Purpose Start with a brief icebreaker to
Lesson Purpose Ask students to share a personal story related to food safety or a memorable set a positive and interactive
experience where they realized the importance of safe food handling. tone. Ask them to share a
personal story
2. Unlocking Content Area Vocabulary
 HACCP (Hazard Analysis and Critical Control Points) – Pronounced
“hass’-ip,” it is a prevention-based system of identifying and controlling
hazards to maintain the safest food possible by purchasing through service
 Cross-contamination - Letting microorganisms from one food get into
another.

 Danger zone - The range of temperatures at which most bacteria multiply

rapidly—between 40° and 140° Fahrenheit
 Food safety - following practices that help prevent food-borne illness and
keep food safe to eat.
 Foodborne illness - Sickness caused by eating contaminated food,
sometimes called food poisoning.
 Layout – plan, design, or arrangement of objects and spaces in a room.
 Preparation - The process of selecting, cleaning, cooking, and arranging
ingredients to create dishes for consumption.
 Perishable foods - Foods that can become unsafe or spoil quickly if not
refrigerated or frozen.
 Sanitation - Keeping work areas from dirt or bacteria.
 Service - The act of providing food and beverages to customers in a dining
establishment, catering event, or other food-related settings, often
involving aspects such as taking orders, serving meals, and maintaining
cleanliness and orderliness in the dining area.

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C. Developing and DAY 1 The teacher may show a video on
Deepening SUB-TOPIC 1: Fundamentals of Food Preparation and Service SafeConsume Food Safety – User
Understanding Journey Animation-
1. Explicitation https://www.youtube.com/watc
Food preparation and service are essential aspects of the hospitality h?v=nf4R6XHCU4Q
industry, encompassing a wide range of skills and techniques.
Food preparation and service are really important in places where people eat After watching, ask students to
out. Food prep means picking the best ingredients and cooking them up in tasty reflect on the key food safety
ways. Cooks use different techniques like chopping, grilling, or baking to make practices highlighted in the user
journey. Identify at least three
dishes look and taste great. They even make sure the food looks nice on the
critical steps or principles
plate!
emphasized in the animation and
On the other hand, food service is about taking care of the customers. It's all explain how they contribute to
about making sure they have a good time. That includes greeting them when ensuring food safety.
they come in, taking their orders, and bringing them their food. Servers also Additionally, consider how this
answer any questions the customers might have about the menu and make information can be applied in
sure everything is clean and tidy in the dining area. real-life scenarios.
Both food prep and service are super important in making sure people have
a great dining experience. When chefs and servers work together, they can After reflecting and sharing,
make meals that people will remember and want to come back for again and present the lesson to the class.
again.

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Different Food Service Operation
There are two types of food service operations. Commercial Food Service
Operation and Institutional or Non Commercial Food Service Operation.
1. Commercial Food Service Operation – are organization that sells food
solely to make profits. Example are food services of the hospitality and
tourism industries, such as hotel, restaurants, coffee shops, snack shops,
deli and cocktails bars, convenience stores, catering business, and fast food
chains.
2. Non Commercial Food Service Operation – sometimes called Institutional
or on-site, these include educational, governmental, or business
establishments whose food operations are mainly for service to food
employees. Sale of food is a secondary goals and typically is not for profit.
Basic Rules on Food Preparation and Service
Food hygiene constitutes a basic necessity of good manufacturing/agricultural
practices and the development of hazard analysis critical control points
(HACCP), as well as being a component of all Global Food Safety Initiative
(GFSI)- benchmarked food safety standards. Government, industry, and
consumers all play a role in safe sanitation and food hygiene practices.
WHY food safety is important?
 Protects the reputation of your food service establishment.
 Satisfies our moral obligation to protect the lives and health of our
customers.
 Make our employees proud.
 A lapse in food safety may cause contamination that can affect the
reputation of your business. These topics show you how to ensure that
your establishment is safe at all times.
WHO data indicate that only a small number of factors related to food handling
are responsible for a large proportion of foodborne disease episodes everywhere.
Common errors include:
 Preparation of food several hours prior to consumption, combined with
its storage at temperatures which favors growth of pathogenic bacteria
and/or formation of toxins;
 Insufficient cooking or reheating of food to reduce or eliminate
pathogens;

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The Ten Golden Rules respond to these errors, offering advice that can
reduce the risk that foodborne pathogens will be able to contaminate, to
survive or to multiply.
WHO “Golden Rules”

Kitchen Layout
A good kitchen layout is both aesthetically pleasing and functional. The
manner in which the furniture, appliances, and counters are placed should be
pleasing to the eye as well as facilitate the work done in the kitchen. It should
make cooking tasks easier and quicker, not get in the way of them.
Factors in planning the layout
 Distance of the sink from the stove
 Distance of the stove to the storage for ingredients to the sink
 Distance of the storage for ingredients to the sink
 Ample space for food preparation
 Size and shape of the room
 Enough room to move around freely and comfortably

The Work Triangle

1. Food Storage station
2. Preparation/Cooking
Station
3. Clean-up-station

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1. Choose foods processed for 6. Avoid contact between raw foods and
safety cooked foods
2. Cook food thoroughly 7. Wash hands repeatedly
3. Eat cooked foods immediately 8. Keep all kitchen surfaces
meticulously clean
4. Store cooked foods carefully 9. Protect foods from insects, rodents,
and other animal
5. Reheat cooked foods thoroughly 10. Use safe water

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 Types of Kitchen Layout
1. Single Line Layout
In the single line/wall layout, all
kitchen counters and appliances are
placed in a single line against one wall.
The sink and stove are in the middle of
this layout, reducing the need to walk
to and from the two ends of the
kitchen while working.
2. Galley Layout
Also known as corridor layout, the
galley layout utilized two rows of
working space that are parallel to each
other, making it easy to move from one
workstation to the next. For instance,
preparation can be done on one row
and cooking on the other row.
3. L-shaped Layout
An L-shaped kitchen layout is bounded
by two wall or counters. This kitchen
layout keeps the kitchen free of
outside traffic.

4. U-shaped
Uses three walls or counters to create
U, maximizing kitchen space and
providing an abundance of counter
space of which to work.
5. G-shaped Layouts
The G-shaped or peninsula layout adds
a short, low wall to the U-shaped
layout. This creates more workspace
and further prevents outside traffic to
the kitchen area.

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 6. Island Layout
An island is unattached counter places
in the middle of the kitchen. It adds
additional workspace for food
preparation. It can also serve as a
surface for serving meals. It often has a
sink and storage space, or even a stove.

2. Worked Example
Class sharing: Post these reflective questions
1. Reflect on your own food hygiene practices. Based on what we after the discussion. These
discussed today, are there any habits you need to improve or change? questions would encourage
students to think critically about
2. Recall the time when you observed someone practicing good (or poor)
what they've learned and how it
food hygiene. How did it impact the overall experience? applies to their own experiences
and future practices.
3. Lesson Activity
Design your Dream Kitchen
For this activity, you will design your dream kitchen on a short bond paper.
Begin by considering the layout that best suits your needs and preferences. This activity will allow students to
You may choose from the different kitchen layouts and use the kitchen explore their creativity and
visualize their ideal culinary
symbols. For example, use a stove symbol to depict the location of your
space.
cooktop, a refrigerator symbol for your fridge, and a sink symbol for your
kitchen sink. Be sure to include other elements like cabinets, countertops, and
kitchen islands if applicable. Consider factors such as workflow, convenience,
and aesthetics when arranging your kitchen components. Once you have
sketched out your ideal kitchen, take some time to reflect on the design and
make any necessary adjustments to ensure it aligns with your vision.

DAY 2
SUB-TOPIC 2: Seven Principles of Hazard Analysis Critical Control Point
(HACCP)
1. Explicitation
A food safety management system is a group of procedures and practices
intended to prevent foodborne illness. It does this by actively controlling risks
and hazards throughout the flow of food.

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A HACCP plan involves identifying hazards (chemical, biological, physical) at
specific points during food handling and identifying how they can be
prevented, eliminated, or reduced to a safe level. There are seven sequential
steps to developing a full HACCP plan.
1. Analyze Hazards. Identifies the potential hazards associated with food and
the measures to control them. The hazard could be biological, such as a
microbe; chemical, such as a pesticide; or physical, such as glass or metal
fragments.
2. Identify Each Critical Control Point. The point in a food’s production—
from its raw state through processing to consumption by the consumer—
at which a potential hazard can be controlled or eliminated. Examples
include receiving, preparation, cooking, and cooling.
3. Establish Preventive Measures with Critical Limits for Each Control
Point. An example of using cooked food might include setting the minimum
cooking temperature and time required to ensure the elimination of any
harmful microbes.
4. Establish Procedures to Monitor Each Critical Control Point. Such
procedures might include determining how and by whom cooking time and
temperatures should be monitored.
5. Establish Corrective Actions to Be Taken When Monitoring Shows
That a Critical Limit Has Not Been Met. For example, reprocessing or
disposing of food if the minimum cooking temperature is not met.
6. Establish Procedures to Verify That the System Is Working Properly.
For example, testing time-and-temperature recording devices to verify that
a cooking unit is working properly.
7. Establish Effective Record Keeping to Document the HACCP System.
This would include records of hazards and their control methods, the
monitoring of each critical control point, and the action taken to correct
potential problems.
When is HACCP required?
Food-service establishments are not required to use HACCP unless they
 Smoke or cure meat for preservation purposes.
 Use food additives to preserve food.
 Employ reduced oxygen packaging on site.
 Maintain a tank of live molluscan shellfish (clams, oysters, mussels) for
consumption

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  Custom process meat
 Package unpasteurized juice for sale without a warning label.
In addition, federal legislation mandates that a HACCP plan is required for Additional related activities not
any schools that participate in the National School Lunch Program and/or included in the lesson after the
School Breakfast Program and that accept USDA commodity goods. discussion, you may wish to show
students the “Dirty Dining” report
Advantages of HACCP by MSNBC’s Dateline, where the
The HACCP system offers useful approaches to controlling food safety: health inspection reports on the
 It focuses on identifying and preventing food hazards before they occur ten biggest fast food chains are
rather than reacting to them after they have caused a problem. reviewed; the video is
 It is based on sound science. approximately 13.5 min and aired
 HACCP places responsibility for ensuring food safety in the food service June 9, 2010
establishment. (https://www.nbcnews.com/id/
wbna3473728
2. Worked Example: Roleplay
Students will be divided into groups. Each group will then create a scenario The teacher can modify this
where a food business implements a food safety management system. In the activity by giving them the
scene where they will act, they will show what challenges might this food scenario ahead of time, and the
business face, and how these can be addressed using the HACCP principles. students will create the solution
At the end of the activity, have students reflect on how the role-play experience for the given scene.
relates to real-life kitchen scenarios.
Discuss how the principles learned can be applied in professional or home
kitchens, and assess if the group solutions are correct in the given situations.
DAY 4 –role play presentation
DAY 4
3. Lesson Activity Let the students do the You’re
(See worksheet #1 for the activity which students will accomplish.) the Inspector: A Safe,
The teacher will provide each student with a copy of the “You’re the Inspector: Celebratory Meal for the
Football Team activity to get
A Safe, Celebratory Meal for the Football Team” activity and the “Food
students thinking about how
Establishment Inspection Report” form. Ask them to read the story and then food safety should be managed.
rate the members of the Sandwiches n. Use the boxes to the left of each RISK
FACTOR by filling in or circling the rating according to the information in the Facilitate a group discussion on
story: the challenges and insights
Y = yes, in compliance N = no, not in compliance gained during the activity.
N/O = not observed N/A = not applicable Reinforce the importance of
collaborative HACCP planning for
ensuring food safety.

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 D. Making DAY 4
Generalizations 1. Learners’ Takeaways
 Can you summarize each of the seven principles of HACCP in your own
words?
 How confident do you feel in your understanding of these principles?
2. Reflection on Learning
 Consider the broader implications of HACCP in the food industry. How
does a solid understanding of HACCP principles contribute to overall
food safety and customer satisfaction?

IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND TEACHER’S REFLECTION NOTES TO TEACHERS

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A. Evaluating DAY 4 Answer key:
Learning 1. Formative Assessment 1. c) Hazard Analysis and
Multiple choice Quiz: Students will take the 10-item test about the seven Critical Control Points
principles of HAACP. 2. b) Conduct a hazard
1. What does HACCP stand for? analysis
a) Hazard Assessment and Control for Critical Points 3. c) Separating raw meats
b) Hygiene and Cleaning Procedures from other food items
c) Hazard Analysis and Critical Control Points 4. b) Cross-contamination
d) Healthy and Controlled Cooking Practices between raw and cooked
foods.
2. Which of the following is the first principle of HACCP?
a) Establish critical limits 5. d) All of the above
b) Conduct a hazard analysis
c) Implement corrective actions
d) Monitor critical control points
3. What is the most effective way to prevent cross-contamination in a kitchen?
a) Using the same cutting board for raw meat and vegetables
b) Washing hands only before handling cooked food
c) Separating raw meats from other food items
d) Sharing utensils between different food items
4. Which of the following are common errors related to food handling that can
contribute to foodborne illness?
a) Cooking food at low temperatures.

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 b) Cross-contamination between raw and cooked foods.
c) Reheating food thoroughly before consumption.
d) Storing cooked food in airtight containers.
5. Why is food safety important in a food service establishment?
a) Protects the reputation of your food service establishment.
b) Satisfies our moral obligation to protect the lives and health of our
customers.
c) Makes our employees proud.
d) All of the above

2. Homework
Let the students practice this song to be presented at the next meeting. This song is an excellent
summary of the lesson. It
I WILL SURVIVE (“I Will Survive” by Gloria Gaynor) mentions cooking food
I’d listen to the news and I’d be petrified thoroughly, using a food
Another foodborne outbreak, I’d be all torn up inside thermometer, defrosting, food
But then I spent so many nights safely, and the importance of
Worried about what I just ate refrigeration.
Could I be next?
Did I have poisons on my plate?
But now I’m back The “take home” message from
From cyberspace this song is that foodborne
Determined that I won’t become a foodborne illness case
illness can be
I’ve learned some simple steps
To keep my food safe for me
prevented if the necessary
And if you do the same precautions are taken.
You’ll raise your life expectancy

Chorus:
I’ve got a sign
On my fridge door
Sayin’ go away bacteria
Cause you’re not welcome anymore
Listeria don’t scare me nor does that nasty E. coli
Hey Salmonella?
Did you think I’d lay down and die?
Oh no, not I
I will survive
Oh as long as I am careful with my food I’ll stay alive

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 Cause I’ve got all my safety plans
I disinfect and wash my hands
And I’ll survive, I will survive
Hey, hey

I pointed my web browser

to fightback. O R G
I learned that microbes pose a danger
Though they are too small to see
So I spent a couple of nights
Gettin’ myself into the know
And now I take the steps
That don’t allow those bugs to grow
I cook my meats and poultry through
A thermometer is handy to show me just how well I do
I defrost food in the fridge
And promptly refrigerate
When you’re dealing with food pathogens
There’s not much time to wait

Chorus…

There’s a

sign
On my fridge door
Sayin’ go away bacteria
Cause you’re not welcome anymore
Listeria don’t scare me nor does that nasty E. coli
Hey Salmonella?
Did you think I’d lay down and die?

Oh no, not I!
I will survive
Oh as long as I am careful with my food I’ll stay alive
Cause I’ve got all my safety plans
I disinfect and wash my hands
And I’ll survive, I will survive
I will survive

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B. Teacher’s Note observations on The teacher may take note of
Remarks any of the following Effective Practices Problems Encountered some observations related to
areas: the effective practices and

strategies explored problems encountered after

utilizing the different strategies,
materials used materials used, learner
engagement and other related
learner engagement/
stuff.
interaction

others Teachers may also suggest

ways to improve the different
activities explored/ lesson
exemplar.
C. Teacher’s Reflection guide or prompt can be on: Teacher’s reflection in every
Reflection ▪ principles behind the teaching lesson conducted/ facilitated is
What principles and beliefs informed my lesson? essential and necessary to
Why did I teach the lesson the way I did? improve practice. You may also
consider this as an input for
▪ students the LAC/Collab sessions.
What roles did my students play in my lesson?
What did my students learn? How did they learn?

▪ ways forward
What could I have done differently?
What can I explore in the next lesson?

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