TLE 7 QUARTER 3 WEEK 4 LESSON 4; SANJI PREPARES AND SERVES FOOD FOR HIS CREWMATES.

Learning Competency
1. Discuss the fundamentals of food preparation and service
2. Recognize the seven principles of HACCP in food preparation and service
Learning objectives
At the end of the lesson, the students are expected to:
1. Discuss the proper way of food preparation and service
2. Discuss the seven principles of HACCP and give an example of each
3. Apply hazard analysis techniques to a practical scenario, identifying and prioritizing potential hazards in a controlled food preparation setting
4. Express an appreciation for HACCP's significance in ensuring food safety and quality, recognizing its impact on public health.
Disclaimer: This educational video supports classroom learning but does not provide interactive experiences. Please consult classroom instruction for comprehensive understanding.
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