Republic of the Philippines

Laguna State Polytechnic University

San Pablo City Campus
Province of Laguna

College of Teacher Education

Name: Daquigan, Justine Mariel Time: 12nn-3pm

Section: BTVTED-2A Room: 208

I. Objectives:
At the end of the lesson, the student must be able to:
1. Describe the proper storage on how to preserve the quality and safety of meat, fish, and poultry.
2. Develop a sense of responsibility and care when handling perishable food items to prevent
foodborne illnesses.
3. Demonstrate proper storing of meat, fish, and poultry in a refrigerator and freezer. (Performance)

II. Subject Matter:

Topic: Proper storage methods for meat, fish and poultry.
Reference: T.L.E pp.66-64 / Food Selection and Preparation pp.116-151
Materials: TV, Laptop, White Board, Marker, PPT Presentation, Instructional Materials, Printer
III. Procedure:
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Preliminary Activities
1. Daily Routine
1.1 Greetings
"Good afternoon class!"

(The students will stand and greet back)

“ Good Afternoon Ma’am Justine”

1.2 Prayer
"Let us pray first, Mr/Ms._____,please lead the
prayer."
 (The student will lead the prayer in front of the class)

“ okay class!before you seat kindly pick up the

pieces of paper under your chair”

1.3 Checking of Attendance

"Class is there any absentees for today?"

(The students will then say if there is absent or if

everyone is present)

“ okay, thank you”

2. Ice Breaker
“I will play a short video, after watching it. You
will give your ideas.”
https://youtu.be/nf4R6XHCU4Q?si=YsWH6m_5rx
bf1Nml
 (The student will watch attentively.)

“So do you have any ideas on what we will be

discussing for today as of what we’ve watch?

(The students will raised their hand and will be called by

the teacher)

“Yes Mr/Ms ____________”

(Student 1)
Developing responsibility and care when handling
perishable foods involves practicing proper hygiene,
storing foods at correct temperatures, and following safe
cooking methods to minimize the risk of foodborne
illnesses. This includes washing hands and surfaces often,
separating raw and cooked foods to avoid cross-
contamination, and ensuring that perishable items are
refrigerated or frozen promptly.

B. Review of the past lesson

“We discuss on our last meeting is all

about the Different Kinds of Meat and ethical
eating of meat .”

“Give me some examples of kinds of meat.”

(The students will raised their hand and will be called by

the teacher)
 “Yes Mr/Ms ____________”

(Student 2)

1. Beef (from cattle)

2. Pork (from pigs)
3. Chicken (from chickens)
4. Lamb (from sheep)
5. Turkey (from turkeys)
6. Duck (from ducks)
7. Venison (from deer)
8. Rabbit (from rabbits)
9. Goat (from goats)
10. Bison (from bison)

“How about the Ethical eating of meat

The students will raised their hand and will be called by

the teacher)

“Yes Mr/Ms ____________”

(Student 3)

Ethical eating of meat generally involves consuming meat

that is sourced from animals that were raised humanely
and killed with minimal suffering. This approach often
focuses on supporting local farms that use sustainable
practices, provide adequate space, and ensure proper
animal welfare. Ethical meat consumption also considers
the environmental impact of meat production, promoting
methods that minimize pollution and resource depletion.
“That’s correct, so I hope you keep in mind that
animals also have feelings. We have to moderate
when we consume meats.”

C. Introduction of the New Lesson

Strategy: Student-Centered

1. Activity (Motivation)
"Okay class so before we start to our new lesson,
let’s have a short activity
(I will show the activity)

“For today we’re going to have a small game. In

this game, we'll play a game to distinguish between
bacteria and viruses. We'll split the class into two
teams. One student from each team will come to
the front. When I show a picture, the first student to
tap the table can give their answer. If they're
incorrect, the other team gets a chance to steal the
point.”

(The Student’s will group themselves)

"You're familiar with the 'GAME KA NA BA?'

right? That's what we're going to do. So, kamay sa
baba. First picture.Campylobacter Jejuni. What it
is? A Bacteria or Virus?"
 The Group 2 tap the table first. “Ma’am the answer is
Bacteria.”

“That’s Corresct! May TAMA KA!”

“Second Picture is HIV.”

The Group 1 tap the table this time. “Ma’am the answer is
Virus.”

“May TAMA KA!”

“Next is, Salmonella.”
 The Group 1 tap the table first. “Ma’am the answer is
Bacteria.”

“That’s Corresct! May TAMA KA!”

“And for the Fourth picture is E-coli.”

“Group 2 tap the table first. “Ma’am the answer is

Bacteria.”

“That’s Corresct! May TAMA KA!”

“And for our last picture, and for our tie breaker.
Last one is Influenza.”

The Group 1 tap the table. “Ma’am the answer is Virus.”

 “That’s Corresct! May TAMA KA!”
“So our winner in this game is Group 1. I’ll give
you a small prize later. Congratulations.

2. Analysis
1. What do you think about bacteria?

(The students will raised their hand and will be called by

the teacher)

(Student 3)
Bacteria are fascinating microorganisms, essential for
many ecological processes and human health, but they can
also cause diseases. They are incredibly diverse and
adaptable, playing crucial roles in everything from
nutrient cycling to digestion.

2. What is the difference between Bacteria and

Virus?

(Student 1)
Bacteria are single-celled, living organisms that can thrive
in diverse environments and can be either beneficial or
harmful to humans. They are larger and can be treated
with antibiotics. While viruses are much smaller, not
considered living organisms, and require a host to
replicate. They can cause diseases and are not treatable
with antibiotics, though vaccines and antiviral drugs can
be effective in prevention and treatment.

3. Can you share some of your personal ideas or

experience when it come’s to Storing of Foods.?
 (Student 2)
Refrigerate perishables promptly, Items like meat, dairy,
and many vegetables should be refrigerated within two
hours of purchase or preparation.

4. Abstraction

“ Our topic for today is all about Proper

Storage of Meat, Fish and Poultry.”

“First of all, what do you think will happen if we

don't know how to store different kinds of meat’s
and other perishable foods inside the refrigerator ?”

(Student 4)
“If we don't know how to properly store different kinds of
meats and other perishable foods in the refrigerator, it can
lead to faster spoilage of foods, growth of harmful
bacteria, and increased risk of foodborne illnesses. It can
also result in cross-contamination between different types
of foods, which can further spread bacteria and cause
health issues. Additionally, improper storage can affect
the taste, texture, and overall quality of the food.”

“That’s correct, Food Storing plays a crucial role in

our daily lives. If perishable foods like meat aren't
stored properly in the refrigerator, they'll spoil
faster due to bacterial growth, leading to foodborne
illnesses when consumed.”

(In this part the question and answer of the

Teacher and learners will start)

(The Student will answer’s all the question’s given by

the teacher.)
MEAT (Beef/Pork)
 Temperature: Keep your refrigerator at or
below 40°F (4°C). This temperature prevents
the growth of most bacteria.
 Separation: Store meat separately from other
foods to prevent cross-contamination. Use
separate containers or sealable plastic bags,
and place meat in trays or designated bins.
 Raw Meat: Keep raw meat on the lowest shelf
of the refrigerator. This minimizes the risk of
meat juices dripping onto other foods and
causing contamination.
 Packaging: Wrap meat tightly or store it in
airtight containers to prevent it from drying
out and absorbing odors from other foods in
the fridge.
 Rotation: Practice first-in, first-out (FIFO) by
using older items first and keeping track of
use-by and expiration dates. Labeling meat
with purchase or storage dates can help
manage this.
 Freezing: If you won’t use meat within a few
days after purchase, consider freezing it. Most
meat can be stored in the freezer for several
months. Make sure to wrap it properly or use
airtight freezer-safe containers to prevent
freezer burn.
 Thawing: Never thaw meat on the counter.
The safest ways to thaw meat are in the
refrigerator, in cold water (in a leak-proof
bag), or in the microwave if you plan to cook
it immediately after thawing.
 Marinating: Always marinate meat in the
refrigerator, not on the counter. And if you
plan to use some of the marinade as a sauce,
reserve a portion separately before adding the
raw meat.
 Cleaning: Regularly clean your refrigerator to
prevent the buildup of bacteria and odors.
Spills, especially from meat, should be cleaned
up immediately.
 Cooking : Steaks and roasts: 62.8°C (145°F)
and allow to rest for at least three minutes.
Ground meat: 71.1°C (160°F).

Bacteria in Meat (Beef, Pork, Lamb)

1. Escherichia coli (E. coli) - Some strains such as

E. coli O157:H7 can cause severe food poisoning.
E. coli is often found in raw or undercooked ground
meat.
2. Salmonella - Common in raw meat and poultry,
Salmonella can be present on the surface and inside
the muscle fibers.
3. Listeria monocytogenes - Can be found in
various meats, especially if processed or packaged.
Listeria is known for its ability to grow at
refrigeration temperatures.
4. Staphylococcus aureus - Present on the skin of
animals and can be transferred to meat during
handling and processing.
5. Clostridium perfringens - Often found in large
cuts of meat where it can thrive in the absence of
oxygen, especially when foods are kept warm for a
long time without adequate refrigeration.

FISH
 Keep It Cold: Fish needs to be kept at a cold
temperature to slow down the growth of
bacteria. The refrigerator should be set at 40°F
(4°C) or below.
 Use Ice: If the fish is not already packaged,
you can place it on a tray or in a shallow dish
and cover it with ice. This helps maintain a
cold environment, especially if the
refrigerator's temperature is inconsistent.
 Drainage: Make sure there is a way for water
to drain away from the fish as the ice melts.
This could be done by setting the fish on a
rack in a dish where the water can drain away
and be collected beneath the rack.
 Wrap It Up: If your fish is not already in a
sealed package, wrap it tightly in plastic wrap,
aluminum foil, or place it in an airtight
container. This helps to protect it from air
exposure, which can lead to quality
degradation and faster spoilage.
 Timing: Store fish in the refrigerator for only
1-2 days. If you don't plan to use the fish
within this time frame, it's better to freeze it.
To freeze, wrap the fish tightly in moisture-
proof freezer wrap or heavy-duty aluminum
foil, then label it with the date before placing it
in the freezer.
 Avoid Contamination: Store fish on the lowest
 shelf in the refrigerator to prevent its juices
from dripping onto other food items and
causing cross-contamination.
 Freshness Indicator: Pay attention to the smell
and texture of the fish. Fresh fish should not
have a strong fishy smell; it should smell like
the ocean or have a mild scent. If the fish
smells off or feels slimy, it's best to discard it.
 Marinating: If you plan to marinate the fish,
always do so in the refrigerator, not at room
temperature. Keep it covered while it
marinates to avoid contamination.
 Cooking: Finfish: 62.8°C (145°F) or until
flesh is opaque and separates easily with a
fork. Shellfish: Cook until the flesh is opaque
and firm.
Bacteria in Fish
1. Vibrio species - Common in shellfish and other
seafood, particularly those coming from warmer
seawaters. Vibrio can cause gastrointestinal illness.
2. Salmonella - Can be found in raw or
undercooked seafood.
3. Clostridium botulinum - More common in
improperly canned or preserved fish, this bacteria
produces a toxin that can cause botulism, a severe
foodborne illness.
4. Listeria monocytogenes- Due to its ability to
grow at refrigerated temperatures, it can be a risk in
smoked fish and ready-to-eat seafood products.
5. Staphylococcus aureus - Can contaminate
seafood through handling and can proliferate in
improperly stored or cooked seafood.

POULTRY
 Temperature: Make sure your refrigerator is
set to 40°F (4°C) or lower. This temperature
range inhibits bacterial growth.
 Packaging: Poultry should be stored in its
original packaging if possible. If the packaging
is damaged or if you need to store leftover
poultry, use airtight containers, plastic wrap,
or aluminum foil to prevent air exposure and
contamination.
 Separation: Keep poultry separate from other
foods to prevent cross-contamination. It's ideal
to place poultry on the lowest shelf or in a
 specific meat drawer. This way, if it leaks, it
won't contaminate anything below it.
 Raw and Cooked: Always keep raw poultry
separate from cooked poultry and other
cooked foods. Use separate utensils, cutting
boards, and plates for handling raw poultry.
 Thawing: Never thaw poultry at room
temperature. Thaw it in the refrigerator, in a
bowl of cold water (changing the water every
30 minutes), or in a microwave if you plan to
(The Student’s will join the activity.)
cook it immediately after thawing.
 Marinating: If you are marinating poultry,
keep it in the refrigerator during the
marination process. Never use leftover
marinade from raw poultry as a sauce unless it
is boiled first.
 Expiration Dates: Always check and adhere to
expiration dates or "use by" dates on poultry
packaging. If the poultry smells off or feels
slimy, it's best to discard it, regardless of the
printed date.

 Cooking: Cook poultry to an internal

temperature of 165°F (74°C) to ensure that
any harmful bacteria are killed.
Bacteria in Poultry (Chicken, Turkey)
1. Salmonella - One of the most common
pathogens in chicken and turkey. It can
contaminate the entire surface and inside of these
meats.
2. Campylobacter jejuni - Frequently found on
chicken and is one of the leading causes of
diarrheal illnesses worldwide.
3. Listeria monocytogenes - Although less common
in poultry than in processed meats, it can still be a
concern, especially in ready-to-eat products.
4. Escherichia coli (E. coli) - Certain strains can be
present in poultry as well.

“So Class, can you differeciate the differences

between the storing of meat, fish and poultry
unside the Refrigerator?”

2. Application
“Listen Everyone, same group as earlier, we're
going to put our discussion into practice with a
hands-on activity. I have a variety of food items
here, and a model refrigerator. Based on what
we've learned about preventing food contamination
and occurance of bacteria, I'd like you to organize
these items in the refrigerator correctly. You'll have
5 minutes to correctly place them according to the
safety guidelines we discussed.”

.
 Group 1

Group 2

“ The Group who got the proper storing of meats is

Group 2. As you can see , Fish is often stored at the
top of the refrigerator to prevent its juices from
dripping onto other foods and causing cross-
contamination. Poultry is usually placed below fish
for similar reasons, as it too can contaminate other
foods if its juices leak. Meat, generally less likely
to leak or having thicker packaging, is typically
stored at the bottom. This arrangement helps
maintain food safety and hygiene within the
refrigerator.”
IV. Generalization

(What is the Importance of Proper Storage of Meat, Fish and Poultry.?)

“The main aim of the Proper storage of meat, fish, and poultry isto maintain food safety and quality. These foods are
highly perishable and can harbor harmful bacteria and pathogens if not stored correctly. By keeping them at the right
temperatures—below 40°F (4°C) in a refrigerator or below 0°F (-18°C) in a freezer—the growth of bacteria is slowed
significantly, reducing the risk of foodborne illnesses. Additionally, proper storage helps to preserve the texture, flavor,
and nutritional value of these foods, minimizing spoilage and waste. Implementing appropriate storage methods, such
as using airtight containers and ensuring these items are securely wrapped and separated from other foods, also
prevents cross-contamination, further safeguarding health and enhancing food safety in the kitchen..”

V. Assessment

Importance of Proper Storage of Meat, Fish, and Poultry

Multiple Choice/True or False Questions

1. Why is it important to store meat, fish, and poultry properly?

A) To extend shelf life
B) To prevent foodborne illnesses
C) To preserve taste and texture
D) All of the above
2. At what temperature should you store raw poultry in the refrigerator?
A) At or below 32°F (0°C)
B) At or below 40°F (4°C)
C) At or below 50°F (10°C)
D) None of the above

3. Which of the following is NOT a safe practice for storing meat?

A) Storing meat in airtight containers
B) Keeping meat in the fridge’s crisper drawer
C) Freezing meat for long-term storage
D) Using shallow containers to store cooked meat

4. How should you store fish to ensure freshness and safety?

A) On ice, even in the refrigerator
B) In the warmest part of the refrigerator
C) Uncovered to allow air circulation
D) Next to the refrigerator door

5. Cross-contamination in food storage typically occurs when:

A) Meat is stored above vegetables
B) Poultry is stored below seafood
C) Cooked foods are placed beside raw foods
D) All of the above

6. Freezing meat, fish, and poultry kills all bacteria on them.

- True
- False

7. It is safe to store raw meat and poultry together as long as they are in separate containers.
- True
- False

8. You can store cooked and raw meat on the same shelf if space is limited.
- True
- False

9. Vacuum sealing is a good method to extend the shelf life of fresh meat in the freezer.
- True
- False
10. You should always wash meat, fish, and poultry before storing them in the refrigerator.
- True
- False

Answer Key
1. D - All of the above
2. B - At or below 40°F (4°C)
3. B - Keeping meat in the fridge’s crisper drawer (meant for vegetables and fruits)
4. A - On ice, even in the refrigerator
5. D - All of the above
6. False - Freezing slows or stops bacteria's growth but does not kill all bacteria.
7. True - This is safe if preventing cross-contamination.
8. False - Cooked and raw meats should always be stored separately to prevent cross-contamination.
9. True - Vacuum sealing can significantly extend the shelf life by reducing exposure to air.
10. False - Washing meat can spread bacteria through splashing. It's recommended to cook meat to the proper
temperature to kill bacteria.

VI. Assignment (5 POINTS EACH)

1. What is Cross Contamination?

2. What are the things that can prevent food contamination?

Prepared by:
 Justine Mariel O. Daquigan

Checked by:
Mrs. Olivia Villanueva
Subject Instructor