Grace Christian Academy: Tle Laboratory Manual/Sop'S

 

 

GRACE CHRISTIAN

ACADEMY

BULAC IEMELIF CHURCH, BULAC, STA. MARIA, BULACAN

TLE LABORATORY MANUAL/SOP’s The GCA TLE (Technology and Livelihood Education) Laboratory caters to the various needs of the students on homeroom activities. It aims to provide the necessary materials and facilities to augment the students’ knowledge and skills in their everyday life. The TLE Workshop and Cooking Laboratory are equipped with sufficient and quality tools, appliances an and d kitc kitche hen n equip equipme ment nt for for the the diff differ eren entt ex expl plor orat ator ory y and sp speci ecial aliz ized ed su subj bjec ects ts na name mely ly:: Beau Beauty ty Care Care,, Dressmaking, Handicraft, Food and Beverage Services, S ervices, Bread and Pastry, Cookery, and Commercial. I.

INTRODUCTION What is TLE? TLE is Technology and Livelihood Education. It is one of the learning areas of the Secondary Education Curriculum used in Philippine secondary schools. As a subject in high school, its component areas are: Home Economics, AgriFishery Arts, Industrial Arts, and Information and Communication Technology. The Importance of TLE Technology and Livelihood Education in the global community intends student to be provided with knowledge and develop the skills that will transform lives toward productive ends.

II.

OBJECTIVES

1. To provide provide the effecti effective ve and quality quality services services that that will further further enhance enhance the the academic academic  performance of the students in their learning in TLE and be able to apply their understanding of learning concepts in real life situations. 2. To provide provide efficient efficient and effective effective leadershi leadership p in the implementat implementation ion of the TLE laboratory laboratory activities. 3. To evaluate the general condition of TLE laboratory and continually improve a quality management system in the TLE activities. III. II I.

RULE RU LES S AND AND RE REGU GULA LATI TION ONS S IN IN TH THE E TLE TLE LA LABO BORA RATO TORY RY

Get permission to use the kitchen/T.L.E. laboratory.  Never run, rush around and throw anything in the kitchen. Work quietly; avoid unnecessary chat so that the instructions can be heard. All accidents and breakages must be reported as once A high-level personal hygiene is expected; wash hands before starting, always wear an apron, have hair back and roll up sleeves 6. Do not move around the kitchen with hot objects e.g., frying pans, boiling water. 7. Keep sauce pan handles away from the edges of cookers and work surfaces. 8. Use oven gloves to remove hot dishes from the oven. 9. Make sure all appliances are turned off after use. 10. Sharp knives are dangerous be careful using them. 11. Never 11.  Never touch plugs or electrical equipment’s with wet hands. 1. 2. 3. 4. 5.

 

12. The kitchen is provided with fire blankets and fire extinguisher. 13. Keep units tidy at all times, all used cutlery should be placed on a plate and all waste put in the correct bin. 14. Handle food as little as possible 15. Never 15.  Never dip fingers into food, never lick fingers during cooking, use a clean spoon each time you taste. 16. Never 16.  Never sit in the kitchen work surfaces. 17. Each unit must be left clean; cookers cleaned and sinks empty and washed. 18. Wash and dry all dishes, cutlery., after use and return them to their correct unit. 19. All kitchen clothes must be hung on the clotheshorse after use. 20. Push chairs in under the table after cooking. IV.

SANITATION FOOD

1. 2. 3. 4. V.

Proper personal hygiene, including frequent hand and arm washing and covering cuts Proper cleaning and sanitizing of all food contact surface and utensils Good basic housekeeping and maintenance Food storage for the proper time and safe temperatures

KITC KITCHE HEN N SANI SANITA TATI TION ON AND AND FOOD FOOD SAFE SAFETY TY GUID GUIDEL ELIN INES ES

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Do not allow smoking during cottage food operation. Do not allow anyone with a contagious illness to work in the cottage food operation while ill. Wash hands and exposed portions of arms before any food preparation or packaging. Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs, especially when preparing/packaging ready-to-eat foods. Wash, rinse and sanitize all food contact surfaces, equipment equ ipment and utensils before each use. Ensure water used during the preparation of cottage food products meets potable drinking water standards. Keep all food preparation food and an d equipment storage areas free of rodents and insects. Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept for sale free from adulteration and spoilage. Protect food from dirt, vermin, unnecessary handling droplet contamination, overhead leakage, or other environmental sources of contamination. co ntamination. Prevent cross contamination of foods and ingredients with raw animal products and chemicals.