DETAILED LESSON PLAN (DLP)

DLP Learning Area Grade Level 11 Quarter 1st Duration 60mins

No.
Learning Identify hazards and risks in the workplace Code TLE_HECK7/80HSP-Oi-9
Competency
Key Concepts Practice occupational health and safety procedures
1. Objectives
Knowledge Determine the types of food hazards
Skills Provide the possible preventions to each of the problems encountered.
Attitude State your roles in the workplace
Values Display act of initiative when encountered likely scenarios
2. Content Safety and food hazards
3. Learning Textbook
Resources
4. Procedures
Introductory  Prayer
 Greetings
 Checking of Attendance
“I’m glad nobody’s absent!”

 “Good morning class! Who can recall about our lesson last meeting”

Activity Divide class into 4 groups.

Each group will receive a plate containing a food; which has already been or will be exposed to the four
types of food hazards

Factors:
The first food is already starting to show molds.
The second food will be sprayed with a chemical.
The third food is looking fine, but possibly be hazardous
The fourth food contains allergens

Notice on the following:

 The food's odor

 The food’s condition and physical appearance
 The food’s physical appearance
 The food’s possible ingredients

Groups will be graded by how well and fast they determine the types of hazards they demonstrated
Groups will be graded how well they responded with the scenarios
 Analysis Ask:
What did you feel upon performing the activity?
Are the foods showing some kind of possible contamination?
Are the food's, texture, color, condition and odor changes as each of you tried to intervene? Is the
food already safe to eat after the intervention?
How did you identify it’s a biological contamination?
How did you identify it’s a chemical contamination?
How did you identify it’s a physical contamination?
How did you identify or know the food contained any allergic substances?
Abstraction What are the possible solutions to each of the problems encountered?
Application When you are going to cook and serve foods in the future, why do you have to follow the protocols and
hygiene standard of the establishments?
Why do you have to be vigilant and careful on preparing the food?
How will you avoid such accidents?
Assessment The teacher will conduct a long quiz covering the present lecture
Assignment Search and read in advance of the ff.

 Control hazards and risks in the workplace

 Emergency-related skills and training
 Occupational health and Safety personal records

Concluding
Activity

Name Christian Jay R. Lopez School Bohol Island State University – Clarin
Bohol
Position / Designation Division BOHOL PROVINCE
Contact Number 09120504272 Email Address cl2499993@gmail.com