Learning Area TLE-AFA-FOOD(FISH) PROCESSING Grade Level TEN

W8 Quarter Four Date

1. Selecting and Checking of Raw Materials, Products and/or Supplies and
Inclusive of Travel Documents and Permits
I. LESSON TITLE 2. Completing Relevant Records
3. Legislative Requirements
4. Workplace Requirements

LO 3. Complete Documentation
II. MOST ESSENTIAL LEARNING 3.1. Select and check raw materials, products and/or supplies for ability travel in
COMPETENCIES (MELCs) accordance with relevant regulations/permit requirements.
3.2. Complete all required records in accordance with legislative and workplace
requirements. TLE_AFFP9-12PR-IVg-j-2
1. Selecting and Checking of Raw Materials, Products and/or Supplies and
Inclusive of Travel Documents and Permits
III. CONTENT/CORE CONTENT 2. Completing Relevant Records
3. Legislative Requirements
4. Workplace Requirements
IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction (Time Frame: 15 minutes)

In this lesson, you will learn selecting and checking of raw materials, products and/or supplies and inclusive of travel
documents and permits; completing relevant records; legislative requirements and workplace requirements.
In the Food Industry, incoming and outgoing materials need to be properly shipped, received handled and stored to
prevent the risk of biological, chemical or physical hazards. Food Processors must maintain records that list the source,
recipient, origin, destination, route, transfer points, date received and released and the number and description of the
packages load and unloaded.
This lesson was designed in order for you to:
1. identify the different documents to be accomplished in loading and unloading of raw materials /products/supplies;
2. create a record of delivery/purchase receipt in accordance with legislative and workplace requirements;
3. give the importance of keeping records of loading and unloading activities.

D. Development (Time Frame: 75 minutes)

A. Selecting and Checking of Raw Materials, Products and/or Supplies and Inclusive of Travel Documents and Permits

The following must be carefully examined:

1. Raw Materials
a. The product is not forbidden or restricted.
b. The product has been manufactured, processed or packed under sanitary conditions.
c. The product is not adulterated, contaminated, dangerous, noxious, misbranded, undeclared, unregistered.

2. Packaging/Containers

a. The containers have no leak.

b. The containers are properly labeled.
c. The containers conform to specifications.

B. Completing Relevant Records

The following reference documents should be accomplished in loading and unloading of raw materials/products/
supplies:
a. Supplier List
b. Golden Sample
c. Product Specification
d. Delivery Receipt
e. Test Procedure
IV. LEARNING PHASES AND LEARNING ACTIVITIES
f. Sanitary and PhytoSanitary (SPS) Clearance-The SPS Import Clearance shall indicate the travel period for each
product/consignment:
a. 15 days from live milkfish
b. 30 days for other live, fresh, chilled or frozen fish and other fishery/aquatic products
c. 20 days for fresh and chilled fruits and vegetables
d. 60 days for eggs, milk and dairy products
e. 60 days for live animals, meat and meat products

C. Legislative Requirements
1. Sanitary and Phytosanitary Measures (SPS) Clearance can be secured from the following issuing agency: (From DA
Administrative Order No. 9 series 2010)
a. Bureau of Plant and Industry (BPI)–for plants and plants products
b. Fertilizers and Pesticide Authority (FPA)–for agricultural chemicals
c. Bureau of Fisheries and Aquatic Resources (BFAR)–for fish and other fishery products
d. Bureau of Animal Industry (BAI)–for animals (including small animals that are plant pests, except insects), animal
products and by products including meat and meat products, eggs, milk and other dairy products

D. Workplace Requirements
1. Combustible materials should be properly disposed.
2. Food Processors must conform to hygienic standards.
3. All exits should be clearly marked and should be clear of any items that might obstruct passage.
4. Emergency lighting should be installed and maintained in stairwells that are used to exit a facility.
5. Frequent inspections of lighting should be performed to make certain that all areas are safely lighted.
6. Jewelry and other small objects must be removed to prevent them from falling into food, equipment or container.
7. Workplace should be kept clean and organized so that no one trips or falls over material left in aisles or other work areas.

Learning Task 1
Directions: Arrange the following jumbled letters to identify the different documents to be accomplished in loading and
unloading of raw materials /products/ supplies. Write your answers on a separate sheet of paper.
1. LIESURPP ISLT
2. TTES PRCEOREDU
3. DENOGL LEAMPS
4. RYLIDEVE PTIECRE
5. TASARYNI CECLEANAR
6. CUTODRP TIONCAFICIFES

Learning Task 2
Directions: Write the meaning of the following acronyms of different agencies where in the Sanitary and Phytosanitary
measure clearance can be secured under the Department of Agriculture Administrative order no.9 series 2010 .
Write your answers on a separate sheet of paper.
1. BAI
2. BPI
3. FPA
4. BFAR

E. Engagement (Time Frame: 90 minutes)

Learning Task 3
Directions: Identify the product information being asked. Refer to the given sample illustration below. Write your answers on a
separate sheet of paper.

1. Ingredients
2. Net weight
3. Brand name
4. Name of the Product
5. Complete Company Name and Address
IV. LEARNING PHASES AND LEARNING ACTIVITIES

Learning Task 4
Directions: Ask a family member or neighbors for a sample of delivery/purchase receipts from different groceries/
supermarkets. Record the data that can be found on the receipts using the given format below. Write your
answers on a separate sheet of paper.

Purchase Order Slip:

Item
No. Item/Description/Specification/Stock No. Quantity Unit Unit Price Amount

A. Assimilation (Time Frame: 20 minutes)

Learning Task 5
Directions: Answer the following questions on a separate sheet of paper.

1. Why is there a need to keep records of loading and unloading activities?

2. What are the different reference documents that you should provide for loading and unloading raw materials and
supplies?

V. ASSESSMENT (Time Frame: 20 minutes)

A. Directions: Write True if the statement is correct and if it is false, change the word/s that make/s the statement wrong.
Write your answers on a separate sheet of paper.

1. The travel period for live animals and meat products is 50 days.
2. Records and documents are not necessarily to maintain in food processor.
3. The SPS clearance required 15 days travel period allotted for milkfish products.
4. FPA refers to Fertilizer and Pesticides Association is an agency for agricultural chemicals.
5. Raw materials manufactured processed or packed have been under sanitary conditions.
6. Emergency lights should be installed and maintained to stairwells that are used to exit a facility.
7. Frequent inspections of lighting should be performed to make certain all areas are safely lighted.
8. Jewelry and other small objects must be removed to prevent them from falling in food, equipment or container.
9. The Sanitary and Phytosanitary import clearance shall indicate the travel period for each product/consignment.
10. Workplace should be kept clean and organize so that no one trips or falls over material left in aisles or other work areas.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
B. Directions: Complete each statement about workplace requirements by filling in the appropriate word(s). Write your
answers on a separate sheet of paper.

1. The __________ materials should be properly disposed.

2. Food processors must conform to __________ standards.
3. In packaging, the containers are properly __________.
4. The product has been manufactured, processed or packed under __________ conditions.
5. Workplace should be kept __________ and __________ so that no one trips or falls over material left in aisles or other work
areas.

VI. REFLECTION (Time Frame: 20 minutes)

 Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Personal Assessment on Learner’s Level of Performance

Using the symbols below, choose one which best describes your experience in working on each given task. Draw it
in the column for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
 - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target
content/lesson.
? - I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to
do/perform this task.

Learning Task LP Learning Task LP Learning Task LP Learning Task LP

Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

Technology and Livelihood Education Agricultural Arts Learning Module Grade 10 p.210 - 214
VII. REFERENCES K to 12 BEC TLE Agri-Fishery Arts- Food Fish Processing 10 Curriculum Guide (2016) p. 17
Retrieved from: May 27 file:///C:/Users/own/Downloads/afa-lm-foods-processing

Prepared by: EVELYN B. LONTOK Checked by: DR. ANICIA J. VILLARUEL

MARCIANA M. VALIENTE JANELET E. FUENTES
BABY JANE P. EROLES
RHONA M. MOLBOG
ANGELICA D. LABASAN
FERMELA V. CALVARIO