Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OF CANDON CITY

10
HOUSEHOLD
SERVICES
Quarter 1 – Module 1:
MEAL/FOOD
PREPARATION

Prepared by:
KATHLEEN ASHLEY V. WAGAYEN
TEACHER I

Module in Technology and Livelihood Education 1

What is this? Foreword

 This module is one of the learning modalities

indicated in the Learning Continuity Plan of DepEd to make

learning happen amidst the pandemic.

This module has cotents similar to the lessons

delivered by the teacher in an online platform. It is also congruent with the

discussions of the teacher via recorded lesson, and forms the same with the

assessment indicated in the learning activity sheets.

For clarity, it makes use of icons that indicate the parts of the module.

These icons mark the stage where the student is in when he makes use of

this module.

The students are advised to ask further questions from the teacher for

guidance and clearer understanding.

It is hoped that this module serves its purpose to ensure that learning

still takes place.

HAPPY Learning 😊

Module in Technology and Livelihood Education 2

What to see? Parts and Icons used
 Objectives: The MELCs with codes are indicated here

Guide Questions (Formative Assessment): Questions that

will be answered after the student finishes the module are
written here. An activity can also be indicated here to assess
what students know.

Discussion: The topic is presented here in the simplest

manner possible. The discussion must be aligned to the
MELCs and must point out details on how the formative
assessment can be answered.

Examples: Illustrative examples are indicated here to further

explain what is being discussed. At most three examples are
written here.

Exercises: Exercises arranged in order of difficulty are

indicated here. The exercises have 1 item/set each for easy,
average, challenging and enrichment.

Answer Key: This provides the key answers to the exercises

given. The format of the words is inverted
References: The references in Chicago format are listed, as
lifted
from DMOS.

Lesson
MEAL/FOOD
2
Module in Technology and Livelihood Education 3

PREPARATION
Objectives:
1. Prepare ingredients according to recipe (TLE_HEHS10HCIab-1)
1.1 Explain the characteristics of effective purchasing steps
and procedures
2.1 Determine the food quantity with the right price of goods

Guide Questions (Formative Assessment):

1. What are the main objectives of an effective purchasing?
2. What are the essential guidelines for effective
purchasing?
3. How to determine food quantity and right food prices?

Discussion:
Meal/ Food Preparation
Meal Preparation is a series of activities that start
from washing, peeling, cutting of foods for cooking. But we
need to ensure the good quality of food.
Food quality is a composite of several criteria
determined by stimuli coming from food and attitude of
values attached by the consumer to food. A food is
considered good to eat if it is nutritious, palatable, sanitary,
digestible, and economical.
Food Safety Handling

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 Food safety handling is one of the most important concerns of
any food service operation. It includes storage, preparation, and
disposal. The kitchen, being the production area of food
preparation, should be kept clean and safe. Hazards and risks in
the kitchen should be identified as early as possible so outbreak of
food borne illness could be controlled.
Three basic areas to consider:
 the hygiene of the individual food handlers themselves. Any
sanitation program, no matter how well conceived, would
certainly fail if food handlers themselves lack personal
hygiene
 to ensure proper sanitation practices in the food preparation
facilities and equipment which is essential to ensure proper
sanitation.
 the procedures and production practices must be reviewed,
and possible sources of contamination and unsanitary
conditions eliminated and improved.

Figure 1: Food Safety Handling Procedures

Food Handler

Module in Technology and Livelihood Education 5

Food handler is anyone who works in a food business and who
handles food and surfaces that are likely to be in contact with
foods such as cutlery, plates, and bowls. S/He may do many
different things for a food business, which include cooking,
preparing, serving, packing, displaying, and storing food. Food
handlers can also be involved in manufacturing, producing,
collecting, extracting, processing, transporting, delivering, thawing,
and preserving food.
Employees must practice good personal hygiene when serving
food. This starts with a clean uniform and an effective hair
restraint.
 Food handlers should avoid touching food with their bare
hands
 They can use tongs, serving spoons, disposable gloves, or deli
tissue when handling meats, cheeses, prepared salads, or
when making sandwiches
 Food service crew must hold serving utensils by the handle
only, and they must never touch the part of the utensil that
comes into contact with food
 A single utensil should be used for each food item, and the
utensil should be stored in the food between uses
 Always store serving utensils in a way that permits the food
service crew to grab the handle without touching the food.

Food that has been served or sold to and is in the possession of a

customer may not be returned and offered for service or sale to
another customer. Two acceptable exceptions to this rule are:
 A container of a non-potentially hazardous food (i.e., a narrow
– neck bottle of catsup or steak sauce) that is dispensed in a
way that protects the food from contamination and the
container is closed between uses; or
 Non-potentially hazardous foods such as crackers, salt, or
pepper in an unopened, original package and maintained in a
sound condition.
Cross Contamination

Module in Technology and Livelihood Education 6

 It is the physical movement or transfer of harmful bacteria from
one person, object, or place to another. Prevent cross
contamination is the key factor in preventing food borne illness.

The bacteria can transfer from:

1. Hand to food Contamination
- Occurs when contaminated hands handle cooked or ready
to eat foods.

How to prevent:
 Wash hands properly
 Cover cuts, sores, and wounds
 Keep fingernails short, unpolished & clean
 Avoid wearing jewelry, except for plain ring.

When to wash hands

Before:
 Beginning food preparation
 Putting on disposable gloves
 Serving customers
After:
 Arriving at work and after break
 Using the restroom, washing sinks
 Eating, drinking, smoking, chewing tobacco and gums
 Using the telephone
 Using handkerchief or tissue
 Handling inventory
 Handling raw foods
 Touching or scratching a part of the body
 Coughing, sneezing
 Handling garbage
 Touching dirty surfaces

How to Wash Hands

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  Use the hand washing sink with running water at
approximately 100°F and liquid soap.
 Lather hands and exposed arms
 Rub hands for at least 20 seconds
 Wash hands thoroughly, paying attention to fingernails
 Rinse in clean running water. Turn off the faucet with paper
towel in your hands) Dry hands using paper towel or air
dryer. not cloth or apron

2. Food-to-Food Contamination
- When harmful organisms from one food contaminate other
foods. (raw meats, thawing meat on top of the shelf where
it can drip on the other foods)

How to prevent:
 Store cooked foods that will not be cooked in the
refrigerator on a higher shelf than raw foods.
 Best to practice mix left over foods with fresh foods 
Wash fruits & veg, in a cold running water
 Do not let raw meat and raw vegetables be prepared on
the same surface at the same time

3. Equipment to Food Contamination

How to prevent:
 Use separate cutting boards for different foods (meat- veg)
 Prepare raw foods in separate area from fresh and ready
to eat foods
 Clean & sanitize equipment, work surfaces & utensils after
preparing each food
 Use specific containers for various food products.
 Make sure cloth and paper towel used for wiping spills are
not used for any other purpose

The Role of Government in Food Safety

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 The purpose of government regulation in food safety is to oversee the
food-producing system and protect food intended for human consumption.
Governmental agencies enforce laws and rules to protect food against
adulteration and contamination. Regulatory personnel monitor both the
process and the product to ensure the safety of the food we eat.
There are several federal regulatory agencies, such as the Department
of Health (DOH), National Nutrition Council (NNC), Bureau of Food and Drug
Administration and Department of Agriculture (DA), that set food safety
standards to make our food supply safer. They are also tasked accordingly to
create, implement, and develop the quality of foods to maintain the health and
security of the market.
The Role of the Food Industry in Food Safety
The food industry is assuming greater responsibility for overseeing the
safety of its own processes and products. Customers expect and deserve
food that is safe to eat. If a food establishment is involved in a food borne
disease outbreak, customers may retaliate by taking their business elsewhere
or by seeking legal action. Financial loss and damaged reputation are some of
the outcomes of a food borne disease outbreak that can cause serious harm
to the establishment found responsible for the problem. One means of
preventing the harmful effects of a food borne disease outbreak is to start a
food safety management program in the food establishment. This helps
ensure proper safeguards are used during food production, handling, and
display. The ability to prove that a food safety system was in place at the time
a food borne disease outbreak occurred is very important. It has been
deemed an acceptable defense in court cases where victims of food borne
illnesses have sought punitive damages.
Everyone who works in a food establishment must fully understand the
importance of food safety. It is the duty of every food establishment operator,
manager, and employee to handle foods safely. Failure to do so can have a
serious financial impact on your establishment and may cost the job.
You can protect the health and safety of your clients by developing and
implementing effective food safety and sanitation practices within your
establishment. In the following chapters, you will learn more about how food is
contaminated and what actions are needed to prevent, control, and eliminate
the agents that frequently cause food borne illness and spoilage.

Module in Technology and Livelihood Education 9

 The Seven Principles of HACCP
Hazard Analysis and Critical Control Point (HACCP) is the best system for
assurance of food safety.
1. Identify hazards and assess their severity and risk – defined in the
Food Code, means a biological, chemical, or physical property that
may cause an unacceptable consumer health risk.
2. Identify the Critical Control Points (CCP) in Food preparation – a
critical control point for raw chicken would be the final cooking step
because this is the last opportunity to eliminate or reduce the
Salmonella to a safe level.
3. Establish critical limit for preventive measure associated with
each identified CCP – for example, time and end-point cooking
temperatures should be established for cooking procedures.
4. Establish procedures to monitor CCPs – example of these
procedures may include visual evaluation and time temperature
measurements.
5. Establish the corrective action to be taken when monitoring
shows that a critical limit has been exceeded – for example, the
receiving procedures should indicate that the frozen products with
evidence of thawing be rejected
6. Establish effective record-keeping system that document the
HACCP system – traditional record such as receiving records,
temperature charts, and recipes can serve as the basis for
documentation.
7. Establish procedures to verify that the system is working - this
may be as simple as reviewing records on timely, routine basis or as
complex as conducting microbiological test.
Some general guidelines to remember for proper sanitation practices:

Module in Technology and Livelihood Education 10

  Food should be handled using proper equipment and never be re-
used.
 A separate tasting spoon should be used. It must not come in contact
with food being prepared after each use.
 Equipment should first be washed before they are used.
 Implement and observe daily cleaning schedule of equipment and
facilities.
 Use clean rags if possible disposable tissues that will be used only
once.
 Hands should not come in contact with the surface where food is to
be placed.
 Dispose garbage properly and wash hands thoroughly after handling
it.
 Animals should not be allowed in the food preparation areas.
 Pest/vermin control program should be implemented and observed.
 Clean hands and nails before handling foods.
 Wear proper uniform in cooking. This can help eliminate possible
sources of contamination in food.
 Avoid handling food when you have a cold or an infectious wound or
disease.
 Smoking, eating, and drinking should not be allowed while preparing
food, as these practices may lead to bacterial contamination.
 Above all, proper personal hygiene should be practiced wherever you
are.

Additional tips on sanitation practices for proper food preparation and

storage:

 Use only fresh ingredients.

 Wash all fruits and vegetables and other ingredients before using.
 Peeled items should not be kept soaked for long periods.
 There should be separate chopping boards for cooked and raw
ingredients or wash them before re-using for another purpose.
 Mise en place and pre- production should be just enough.
 Cook meat, and poultry to the safe range of doneness.

Six Conditions where Bacteria Grow and Multiply (FATTOM)

Module in Technology and Livelihood Education 11
1. Food
 Bacteria feed on Protein and Carbohydrates. Foods that contain these
items can support the growth of microorganisms
 Potentially Hazardous Foods have the potential for contamination.
They have the characteristics to allow microorganisms to grow and
multiply.

How to Control the Growth of Bacteria in Food

 Purchase from reputable suppliers
 Avoid cross-contamination of food
 Cook food to safe internal temperature and test with food
thermometer

2. Acidity
 Bacteria grow best at a slightly acidic and slightly neutral environment
(pH 4.6 to 7.5)
 Some bacteria can develop a ―spore‖ such as acidophilic bacteria,
where it could grow and multiply in an acidic environment.
 Bacteria such as E-Coli can grow in unpasteurized apple that has a pH
value of 4.0 0 4.6 7.0 12 14 Acidic Neutral Alkaline If the pH is: Below
4.6 Bacteria will not grow; between 4.6 to 7.0 Bacteria will thrive;
between 7.0 to 9.0 Bacteria may survive

How to Control Acidity to Control the Growth of Bacteria:

 Highly acidic foods such as vinegar and lemon inhibit the growth of
microorganism.
 Salad dressing made with vinegar, oil and garlic can be used as a
marinade for meat

3. Temperature

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  Temperature Danger Zone - temp. range 41F-140F (5C-60C). Food borne
bacteria grow and reproduce.
 Temperature Abuse –foods that have not been to a safe temperature or
kept at the proper temperature
 Psychrophilic bacteria – grow within the temperature range of 32⁰ F (0⁰
C) – 70⁰ F (21⁰ C) (spoilage organisms)
 Mesophilic bacteria – grow at temp. 70⁰ F (21⁰ C) – 110⁰ F (43⁰ C)
 Thermophilic bacteria – grows best above 110⁰ F (43⁰ C)

How to Control Temperature to Control the Growth of Bacteria

 Cold foods, must be stored 41⁰ F or below
 Hot foods, must be held at 140⁰ F (60⁰ C) and above
 Control the temperature of food during storing, preparing, cooking,
holding, re-heating, and serving.
 Check internal temperature regularly
 Cook foods at a required internal temperature with a food thermometer
 Keep foods out of Temperature Danger Zone

4. Time
 Under ideal conditions, bacterial cells can double in number every 25
minutes to 30 minutes.
 Pathogen starts to multiply in four hours at the Temp. Danger Zone 11

How to Control Time to Control the Growth of Bacteria

 Store received foods as quickly as possible to limit the time in Temp.
Danger Zone
 If the foods will not be cooked or served right away, store it inside the
refrigerator or freezer
 Check temperature on holding cabinets. Make sure that it maintains
the internal of 135⁰ F and above.
 Document food inside the storage room, practice First In First Out
 Re-heat foods at the internal temperature of 165⁰ F for 15 seconds
5. Oxygen

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  Bacteria differ in their oxygen requirement.
 Anaerobic bacteria – cannot survive when oxygen is present
because it is toxic to them. Anaerobic bacteria grow well in vacuum
packaged foods or canned foods where oxygen is not available.
Aerobic bacteria need oxygen to grow.
 Facultative anaerobic bacteria – can grow with or without free
oxygen but have a preference.
 Microaerophilic organisms – can survive in a very little amount of
oxygen 12

How to Control Oxygen to Control the Growth of Microorganism

 Bacteria grow in different oxygen requirement. It is difficult to control
this condition.
 Bacteria such as Clostridium Botulinum and Clostridium Perfringens
live without the presence of oxygen. It is important to cool foods in a
shallow pan.

How to Control Moisture to Control the Growth of Microorganism

 Lower the amount of moisture in food through freezing.

 Dehydrating, adding sugar or salt. Bacteria remain alive and become
potentially hazardous when moisture is added

Figure 1: Factors of Growth of Microorganisms

Exercises:
Module in Technology and Livelihood Education 14
Answer Key:

A. Modified True or False

1. TRUE
2. CAN EASILY BE
CONTAMINATED
3. TRUE
4. SEVENTH STEP
5. TRUE

References:
 https://www.academia.edu/14198426/LM-
Household_Services_Grade_9_K_to_12_Basic_Education_Program_TECHNOLO
GY_AND_LIVELIHOOD_EDUCATION_HOME_ECONOMICS_LEARNERS_MATERIAL
_HOUSEHOLD_SERVICES
 Household Services Curriculum Guide.

Module in Technology and Livelihood Education 15