TVL Bread & Pastry Production Q1 M4 PDF

Bread & Pastry Production QUARTER 1 MODULE 4 TECHNICAL Safety and Sanitation VOCATIONAL LIVELIHOOD Bread & Pastry Production – Grade 11 Quarter 1 – Module 4: Safety and Sanitation First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Gove...

Bread & Pastry Production QUARTER 1 MODULE 4 TECHNICAL Safety and Sanitation VOCATIONAL LIVELIHOOD Bread & Pastry Production – Grade 11 Quarter 1 – Module 4: Safety and Sanitation First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Gerrylyn F. Mazo Editor & Reviewers: Ma.Gina C. Bunda and Katherine J. Guevarra Illustrator: Layout Artist: Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Aurelio G. Alfonso EdD OIC-Assistant Schools Division Superintendent Victor M. Javeña EdD Chief, School Governance and Operations Division and OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMSS) Joselito E. Calios (English/SPFL/GAS) Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (EsP) Dulce O. Santos PhD (Kindergarten/MTB-MLE) Teresita P. Tagulao EdD (Mathematics/ABM) Printed in the Philippines by Department of Education – Schools Division of Pasig City Bread & Pastry Production Quarter 1 Module 4 Safety and Sanitation Definition of Safety and Sanitation Cleaning Vs. Sanitizing Bacteria and Viruses Potential Hazards to Food Safety Contamination Cross Contamination Introductory Message For the Facilitator: Welcome to the Bread and Pastry Production Grade 11 Self-Learning Module on Safety and Sanitation! This Self-Learning Module was collaboratively designed, developed and reviewed by educators from the Schools Division Office of Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) in developing this instructional resource. This learning material hopes to engage the learners in guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs, namely: Communication, Collaboration, Creativity, Critical Thinking, and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module. For the Learner: Welcome to the Bread and Pastry Production Self-Learning Module on Safety and Sanitation. This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning material while being an active learner. This module has the following parts and corresponding icons: Expectations - This points to the set of knowledge and skills that you will learn after completing the module. Pretest - This measures your prior knowledge about the lesson at hand. Recap - This part of the module provides a review of concepts and skills that you already know about a previous lesson. Lesson - This section discusses the topic in the module. Activities - This is a set of activities that you need to perform. Wrap-Up - This section summarizes the concepts and application of the lesson. Valuing - This part integrates a desirable moral value in the lesson. Post test - This measures how much you have learned from the entire module. EXPECTATIONS At the end of this module, the learners shall be able to: 1. Define Safety and Sanitation; 2. Differentiate Cleaning from Sanitizing; and 3. Identify the potential hazards to food safety PRETEST Direction: Read and understand each statement. Write the letter of the correct answer on the space provided before each number. _________1. It is a science and practice of maintaining clean and healthy conditions of food production so that the food served to customers cannot make him ill. A. Sanitation C. Contamination B. Safety D. Cleaning _________2. It is the presence of substances or conditions in the food that can be harmful to humans. A. Cleaning C. Contaminants B. Cross Contamination D. Contamination _________3. It means healthful or hygienic. It involves reducing the number of disease-causing microorganisms on the surface of equipment and utensils to acceptable public health public health levels. A. Cross contamination C. Contamination B. Sanitize D. Cleaning _______4. It is a types of hazards which items or objects makes their way into food like hair, fingernails, metal shavings or parts of the equipments. A. Safety hazards B. Chemical hazards C. Physical hazards D. Biological Hazards ______5. It is the transferring of germs from one food item to another. A. Contamination C. Sanitation B. Safety D. Cross Contamination RECAP As we go on with the next topic in baking, last meeting we discuss the different Baking Terminologies that are essential used in baking. Now, let’s have a short review. Can you the following baking terminologies? 1. 2. 3. 4. 5. Creaming ____________________________________________________________. Mise-en-place _____________________________________________________. Kneading __________________________________________________________. Baking ____________________________________________________________. Batter_____________________________________________________________. LESSON Today, let us discuss about Safety and Sanitation. It is very important to know more about this topic as we go on with our baking class. Safety and Sanitation is an essential part of the food industry. Safety is defined as free from danger, risk or injury. Sanitation is the science and practice of maintaining clean and healthy conditions of food production so that the food served to customers cannot make him ill. Sanitary – means healthful or hygienic. It involves reducing the number of diseasecausing microorganisms on the surface of equipment and utensils to acceptable public health public health levels. CLEANING VS. SANITIZING Cleaning a surface simply removes visible debris, dirt and dust. Sanitizing a surface makes that surface sanitary or free of visible dirt contaminants that could affect your health. Cleaning alone will always contribute favorably to the health of indoor occupants because allergens and microorganisms are being removed from the surfaces of the indoor environment. Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi. When you sanitize, you are killing/reducing the number of bacteria present by 99.9 percent but doing nothing about viruses and fungus. Sanitizing is better than cleaning alone but the reduction of pathogen populations on environmental surfaces is exponentially better when you disinfect. Source: 4th edition Food Safety and Sanitation by: David McSwane, Nancy R. Rue, Richard Linton BACTERIA and VIRUSES Bacteria is a single celled living microorganism that can cause food spoilage and food borne illness. Basic Characteristics of Bacteria that cause Foodborne Illness: 1. They are living single-celled organisms. 2. They may be carried by a variety of means: food, water, soil, humans or insects. 3. Under favourable conditions, they can multiply rapidly. 4. Some can survive freezing. Viruses are the smallest of the microorganisms that can contaminate food. While the virus cannot multiply outside a living cell, once inside a human cell, it will produce more viruses. Viruses are responsible for several foodborne illness such as hepatitis A. Basic 1. 2. 3. 4. Characteristics of Viruses: Unlike bacteria they rely on a living cell to reproduce. Unlike bacteria, they do not reproduce in food. Some may survive freezing and cooking. They usually contaminate food through a food handlers improper personal hygiene. Source:https://microbenotes.com/differences-between-bacteria-and-virus/ POTENTIAL HAZARDS TO FOOD SAFETY 3 Categories of Food Safety Hazards: 1. Physical Hazard - these are items or objects that makes their way into food like hair, fingernails, metal shavings or parts of the equipments. 2. Chemical Hazard - this is a result of harmful chemicals thru improper storage or in excess concentration. 3. Biological Hazard - they include certain viruses, fungi, parasites and bacteria. Some plants and seafood that carry toxins are included. CONTAMINATION Contamination is the presence of substances or conditions in the food that can be harmful to humans. Unsafe foods are results of contamination brought about by human or environment. Bacteria and viruses pose the greatest food safety challenges for all retail food establishments. Whether a food item is prepared “from scratch” or arrives in a readyto-eat form, there are opportunities for it to become contaminated before it is consumed. Raw foods can be contaminated at a variety of points as the food flows from the farm, ranch, or on-board ships. Contamination can also occur as foods are handled during processing and distribution. Measures to prevent and control contamination must begin when food is harvested and continue until the food is consumed. Source: 4th edition Food Safety and Sanitation by: David McSwane, Nancy R. Rue, Richard Linton CROSS-CONTAMINATION Contaminated food contains germs or harmful substances that can cause foodborne illness. The transfer of germs from one food item to another is called Cross Contamination. This commonly happens when germs from raw food are transferred to a cooked or ready-to-eat food via contaminated hands, equipment, or utensils. Example. Bacteria from raw chicken can be transferred to a ready-to-eat food such as lettuce or tomato when the same cutting board is used without being washed and sanitized between foods. Remember to keep things clean and sanitary in order to reduce the disease-causing microorganism to a safe level. To avoid cross contamination: 1. Use of separate equipment, such as cutting boards, for raw foods and readyto-eat foods (color coding may be helpful for this.) 2. Use of clean, sanitized equipment and utensils for food production. 3. Preparation of ready-to-eat food first – then raw foods. 4. Preparation of raw and ready-to-eat food in separate areas of the kitchen. 5. Always keep raw foods separate from ready-to-eat foods. In the refrigerator, ready-to-eat foods must be stored above raw foods. ACTIVITIES A. Identify if it is Biological, Chemical or Physical Hazard. Write your answer on the space provided. _____________1. Staple wire _____________2. Viruses _____________3. Insecticides _____________4. Hair _____________5. Yeast B. Write the word True if the statement is correct and False if the statement is incorrect. Write your answer on the space provided. ____________6. We need to maintain good personal hygiene to avoid food hazards. ____________7. We need to maintain food safety whether at home, school or work. ____________8. To avoid cross contamination, use the same cutting boards for raw foods and ready-to eat foods. ____________9. Bacteria cannot multiply rapidly in a favorable condition. ____________10. Health and safety are the key factor for all the workplace area in order to promote the wellness of both students and teachers. C. Define the following terms: 1. Safety ____________________________________________________________ 2. Sanitation_________________________________________________________ 3. Cleaning ___________________________________________________________ 4. Sanitizing _________________________________________________________ 5. Contamination ____________________________________________________ WRAP-UP Let’s find out how you get through with today’s lesson by completing the statement below. I have learned that ________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ VALUING How can you relate the importance of Safety and Sanitation in our daily life? Write your answer on the space provided. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ POST TEST True or False. Write the word TRUE if the statement is true, and FALSE if it is false. _________1. Physical hazards include certain viruses, fungi, parasites, and bacteria. __________2. Raw foods can be contaminated at a variety of points as the food flows from the farm, ranch, or on-board ships. Contamination can also occur as foods are handled __________3. Unlike bacteria, viruses rely on a living cell to reproduce. __________4. To avoid cross contamination do not use of clean, sanitized equipment and utensils for food production. __________5. Sanitizing is better than cleaning alone but the reduction of pathogen populations on environmental surfaces is exponentially better when you disinfect. Pretest 1. 2. 3. 4. 5. A D B C D Post test 1. 2. 3. 4. 5. False True True False True Recap 1. Cream – beating together the sugar and butter until a light, creamy texture until desired texture achieved. It uses air to helps the mixture becomes airy, light texture. 2.Mise-en-place - put in place all the necessary ingredients needed in baking, cooking to lessen the time of preparation. 3. Kneading - folding the dough mixture to develop the gluten with the use of the heel of your hands. 4.Baking - to cook with using dry heat in an oven. 5.Batter- a mixture of flour, eggs, dairy, or other ingredients that is pourable like pancake mixture. Activity A. Identification 1. Physical 2. Biological 3. Chemical 4. Physical 5. Biological B. True or False 1. True 2. True 3. False 4. False 5. True C. 1. Safety is defined as free from danger, risk or injury. 2. Sanitation is the science and practice of maintaining clean and healthy conditions of food production so that the food served to customers cannot make him ill. 3. Cleaning a surface simply removes visible debris, dirt and dust. 4. Sanitizing a surface makes that surface sanitary or free of visible dirt 5. Contamination is the presence of substances or conditions in the food that can be harmful to humans. KEY TO CORRECTION References Department of education- Bureau of Learning Resources. Bread and Pastry Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEdBLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City, Philippines MCSWANE, DAVID; LINTON, RICHARD; FMI, FMI; RUE, NANCY R. 4th Edition 2005. Essentials of Food Safety and Sanitation by published by Pearson Education, Inc., Singapore. Micro Notes by Sagar Aryal. July 22, 2018. 28 Differences between Bacteria and Viruses (Bacteris vs Viruses) Retrieved July 8, 2020 from https://microbenotes.com/differences-between-bacteria-and-virus/ Technical Education and Skills Development Authority (TESDA)online program. Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road, South Superhighway, Taguig City, Philippines. retrieved from https://www.etesda.gov.ph/course/