DIVISION OF GEN.

TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 8 (TLE)
(Intensified Support to Learning Alternatives Through Activity Sheets)

FOOD PROCESSING (SALTING/ CURING/ SMOKING) GRADE 8 (EXPLORATORY)

QUARTER 4 – Week 8: FINISH THE CURED MATERIALS

Name of Learner: ________________________________________ Date: __________________________

Grade & Section: ________________________________________ Teacher: _______________________

MOST ESSENTIAL LEARNING COMPETENCY (MELC): TLE_AFFP9- 12SL-IIc-e

• Finish the cured materials

Objectives:
1. Identify appropriate ways to keep the cooked food safe.
2. Show the proper handling and storing of cooked food.
3. Appreciate the importance of proper handling and storing of cooked food.

TEACH ME
Learning Task 1: PICTURE- CONNECTIVITY
Directions: Say something about the picture below. What do you think is the possible cause of
this?

https://www.dreamstime.com/photos-images/rotten-food.html

__________________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

Learning Task 2:
Directions: Read and understand the information sheet about proper handling and storing of
cooked food.
FOOD SAFETY AND STORAGE
Having proper storage and handling of food at home not only helps you ensure food safety, it
also helps you keep food longer without spoilage, and thus reduce food wastage while incorrectly
stored, prepared, handled cooked food will caused bacteria that may result food poisoning. Food
contaminated with food-poisoning bacteria may look, smell and taste normal. If food is not stored
properly, the bacteria in it can multiply to dangerous levels.
So, here are the things we need to consider to make sure that our cooked products are safe to
eat and serve.

1. Choose strong, non-toxic food storage containers

Make sure your food storage containers are clean and in good condition, and only use them
for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential
contamination.

2. Beware of the temperature danger zone

Food-poisoning bacteria grow and multiply fastest in the temperature danger zone between 5
°C and 60 °C. It is important to keep high-risk food out of this temperature zone.

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3. Storing food in the fridge and it is cold enough
Your fridge temperature should be at 5 °C or below. The freezer temperature should be below
-15 °C. Use a thermometer to check the temperature in your fridge.

TO STORE FOOD SAFELY IN THE FRIDGE:

• keep the fridge door closed as much as possible
• wait for food to cool down before you put it in the fridge
• turn the temperature down to help keep it cold enough if the fridge is full

4. Freezing food safely

When shopping, buy chilled and frozen foods at the end of your trip and take them home to
store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated
cooler bag or icepack to keep frozen foods cold. Keep hot and cold foods separate while you take them
home.
When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make
sure foods stored in the freezer are frozen hard.

5. Store raw food separately from cooked food

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food
can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not
cooked thoroughly again.
Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw
foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the
cooked food.

6. Avoid refreezing thawed food

Food-poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen
food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked.
If using a microwave oven to defrost food, cook it immediately after defrosting.
As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to
have higher levels of food-poisoning bacteria. The risk depends on the condition of the food when
frozen, and how the food is handled between thawing and refreezing, but raw food should never be
refrozen once thawed.

OTHER TIPS ON HANDLING AND STORING COOKED FOOD

• Cook only sufficient amounts for immediate serving.
• Portion out excess cooked food after cooking and refrigerate quickly.
• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and
even cooling. Cooked foods stored in large, deep containers remain warm for a longer time.
Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not keep cooked food for more than 4 days.
• Label and date food before storing them. This eliminates questions as to the age of the food.

LEARN MORE
Learning Task 3:
Directions: Supply the appropriate word to complete the statement. Write your answer on the
space provided below.
1. Food-poisoning bacteria grow and multiply fastest in the temperature danger zone between
______ °C and 60 °C.
2. Wait for food to _______ down before you put it in the fridge.
3. Store cooked food in a clean, shallow ______________.
4. Turn the temperature _________ to help keep it cold enough if the fridge is full.
5. __________ and date food before storing them.
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Learning Task 4:
Directions: Read and analyze the following questions. Write your answer on the space provided.

1. How to keep your cooked food safe?

______________________________________________________________________________________________
______________________________________________________________________________________________

2. Why do you need to store your food in a good type container?

______________________________________________________________________________________________
______________________________________________________________________________________________

EVALUATE NOW

SUMMATIVE ASSESSMENT:
A. WRITTEN TASK:
Directions: Read the statement carefully. Write T if the statement is correct and F if False.
_______1. Proper storage and handling of food reduces food wastage
_______2. All cooked food should be refrigerated or frozen within 5 hours after cooking.
_______3. Refreeze frozen food that has been thawed
_______4. Use shallow containers and leave sufficient air space around the food to promote rapid
and even cooling
_______5. Raw food and cooked food should be stored jointly in the fridge
_______6. Use a thermometer to check the temperature in your fridge
_______7. Choose strong, non-toxic food storage containers
_______8. The temperature danger zone is between 0 °C and 60 °C
_______9. Food-poisoning bacteria can grow in frozen food while it is thawing
______10. Keep your refrigerator cluttered so that air can circulate and cool food properly

B. PERFORMANCE TASK
Directions: Make a poster that shows proper food handling and storing. Use the box below.

MATERIALS:
1. Pencil, pen
2. Any drawing materials

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Scoring Rubrics:

NEED SCORE
Criteria GOOD ( 5 ) FAIR ( 3 )
IMPROVEMENT ( 2)
Hazard signs
Hazard signs
use are Hazard signs use are
use are very
Content somewhat not applicable to
applicable to
applicable to workplace.
workplace
workplace
Present all Present some Present little works
Work Quality
works neatly works neatly neatly
Submit
Submit activity Submit activity a day
activity on the
Speed before the given after the given
given
schedule schedule
schedule
TOTAL

Reference/s:

• https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-and-storage
• http://www.savefoodcutwaste.com/tips-for-individuals/cook-and-eat/store-and-handle-
food-properly/

Writer: Ms. Abigail B. Zaguirre

Content Editor/Language Editor: Mr. Kenneth M. Columna Page 4 of 4
Evaluator/Validator: Mrs. Divina S. Tumbaga