Republic of the Philippines

Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

TECHNOLOGY LIVELIHOOD EDUCATION

(FOOD (FISH) PROCESSING 10)
QUARTER 1-WEEK 4

INTRODUCTION

In this module, you will learn more about the possible defect of the tools
and equipment in Food (Fish) Processing and the procedure and practice in
workplace. You will have activities to align your competencies with those defects in
equipment at a workplace. Moreover, this module is designed to introduce proper
procedure in food processing workplace, its role in the business community to be
aware in some defects of the equipment to ensure the development and quality of
the product to be produce.

To start with this module, let us first understand defects and practice in
workplace.

The use of defective equipment can lead to a range of head and body
injuries, including injuries to the eyes and face. There are so many defects that
may encounter by in a food processing area that may lead in an accident. Once an
accident occurs in an area, the production will be interrupted and can cause a
production loss.

To avoid those circumstance, a food processing industry must be aware in

the proper practice and procedure in the workplace. And this will be discussing in
this module.

Below are the competencies you will master after finishing this module.

LEARNING COMPETENCY:

Select and Prepare Equipment for use (TLE_AFFP10-OE-Id-1)

DURATION
This module will be covered for one-week discussion.

LEARNING OBJECTIVES:

At the end of this module you are expected to:

1. identify the possible defects of tools and equipment in food processing;
2. apply the procedure in cleaning and sanitizing tools and equipment; and

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 Republic of the Philippines
Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

3. use and sustain personal protective equipment.

CONTENT:

List of Possible Defects of Equipment, Tools/Devices Used in Food Processing

and Procedures and Practice in a Workplace

Pre-Assessment:
A. Directions. Match the tools and equipment in column A with their damages
and defects in column B. Write the letter of your choice on the space
provided before each number.

Colum A Column B
___________1. Refrigerator/Freezer a. malfunctioning of pressure gauge;
broken petcock; loose exhaust valve
___________2. Pressure Cooker b. blurred eyepiece or lenses
___________3. Can Sealer c. broken plate; inaccurate reading of
weights;
___________4. Refractometer d. loose thread seaming rolls, gears,
chuck, crank, baseplate; broken
handle
___________5. Weighing Scale e. leak/damage of
motor/compressor; loss of
refrigerants

Directions. Match the personal protective equipment in column A with their

illustration in column B. Write the letter of your choice on the space provided
before each number.

Column A Column B
___________6. Laboratory Gown

A
___________7. Gloves

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 Republic of the Philippines
Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

___________8. Hairnet

C
___________9. Face Mask

D
___________10. Rubber Shoes

Key points

In a Food Processing workplace, it is important to always observe the

functionality of every tools and equipment. Checking the defect of each tools is one
of the keys to know if it is ready to use. In this module you may encounter the
different defects in each kind of tools and equipment.

a. Entangled- cause to become twisted together with or caught in

b. Corroded- destroy or damage (metal, stone, or other materials) slowly by

chemical action.

c. Broken- no longer in one piece or in working order

d. Cracked- damaged and showing lines on the surface from having split
without coming apart

e. Leak- accidentally lose or admit contents, especially liquid or gas, through a

hole or crack.

Engage Motivation

Arrange the jumbled letters and give the meaning

E A T G N E L N D P U L G
1. ________________________________________

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 Republic of the Philippines
Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

B O R E K N B D O Y
2. ________________________________________

C R O R D O E D P R A T S
3. ________________________________________

1. Can you give the meaning of the following words you have formed?
2. What are the similarities of the following words?

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Discover

The condition of Food Processing equipment, tools/devices should always be checked,

identified, and reported, to have accurate and safe operation/manipulation of it.
Below is a list of possible defects that are commonly observed and encountered for
most frequently - used equipment, tools/devices, and utensils.

TYPES OF EQUIPMENT, DAMAGES/DEFECTS OBSERVED

TOOLS/DEVICES
1.Refrigerator/Freezer 1. Entangled Plug; Corroded Parts;
leak/damage of motor/compressor; loss
of refrigerants
2. Gas Range/Stove 2. Leak on hose; corroded parts; loose
attachment of burners; corroded plates;
shelter of pests like rats and cockroaches
3. Pressure Cooker 3. Broken body, cracks; on leaks; broken
handle; loose thread knobs;
malfunctioning of pressure gauge;
broken petcock; loose exhaust valve
4. Can Sealer 4. Corroded parts; lost gears/rivet; lack
of oil/lubricants; loose thread seaming
rolls, gears, chuck, crank, baseplate;
broken handle
5. Grinder 5. Corroded parts; entangled plug
6. Food Processor 6. Broken parts; cracks; broken plug
7. Vacuum Pack Machine 7. Broken parts; broken plug; lack of
lubricants; corroded parts;
malfunctioning of thermo controller;
loose thread of switch and gears
8. Impulse Sealer 8.Malfunctioning of heat controller;
corroded parts; entangled cord

1. Refractometer 1. Broken parts; blurred eyepiece or

lenses; corroded parts
2. Thermometer 2. Cracked; broken; inaccurate readings
of temperature
3. Salinometer 3. Cracked; broken; inaccurate readings
of degree salinity
4. Weighing Scale 4. Loose thread of parts; broken plate;
inaccurate reading of weights;
5. Measuring Cups 5. Cracked; broken; corroded; with
stains
6. Measuring Spoon 6. Cracked; broken; corroded; with
stains
7. Graduated Cylinders 7. Broken; cracked
8. Beaker 8. Broken; cracked

3. Utensils for cutting, preparing, These frequently used utensils are

cooking such as trays, knives, bowls, usually found to be cracked; corroded;
colanders, peelers, basin, strainer, broken; with stains; with leaks. This
cutting boards, pail, casseroles, steamer, depends on the type of materials it was
and others made.

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Procedures and Practices in a Workplace

Safety in a working area requires frequent and continuous cleaning as well as a

clean-up at the end of each day. The purpose of this is to keep waste from
accumulating during the operating day. It involves careful organization, training work
scheduling and the best available equipment, method, and materials.

Cleaning and Sanitation Practices describing how the processing area and
equipment is cleaned must be documented. The process must consider what is to be
cleaned, how it is to be cleaned, when it is to be cleaned and who is responsible for the
cleaning and the evaluation of the cleaning. This will include the following details:
 List all the areas and equipment to be cleaned
 Set up cleaning schedule (the frequency for cleaning and sanitizing different
areas of the premises)
 Provide a full description of the cleaning procedures. Take note of the following:

1. Procedure in Cleaning Equipment and Instruments:

a. Wash all the equipment or instruments with soap.

b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry

2. Procedure in Sanitizing:
a. Prepare all the materials needed.
b. Measure a certain volume of chlorine and water.
c. Mix and dip the equipment / instruments into the mixture.
d. Remove from the sanitizer solution.
e. Dry thoroughly.

Personal Protective Equipment in Food/Fish Processing

To assure a quality product in Food Processing, one should observe the proper attire
during the process. These are the items a processor must wear:

Gloves
Laboratory
Gown

Personal Protective
Equipment

Hairnet
Rubber
Shoes

Face Mask

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A.4 Practice Drills
A.4.1 Activity 1
Directions. List down the defects of the following tools and equipment. Write your
answer inside the box in corresponding column.

Food Processor Refractometer Weighing Scale

1. 1. 1.

2. 2. 2.

3. 3. 3.

A.4.2 Activity 2
Directions. Name the following personal protective equipment. Write your answer
inside the box.

1. 2. 3.

4. 5.

A.4.3 Activity 3.
Directions. Arrange the following steps in cleaning and Sanitizing of tools and
equipment. Use number 1-5 in arranging.

Cleaning of Tools and Equipment Sanitizing of Tools and Equipment

________1. Wash all the equipment or ________6. Measure a certain volume of
instruments with soap. chlorine and water.
________2. Remove from the solution. ________7. Prepare all the materials
needed.
________3. Allow to air dry ________8. Dry thoroughly.

________4. Sanitize by dipping into ________9. Remove from the sanitizer

approved sanitizer solution. solution.
________5. Rinse with clean water. ________10. Mix and dip the equipment /
instruments into the mixture.

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A.4.4 Activity 4:
Directions. Using Venn Diagram. Describe cleaning practice and sanitizing practices.

Cleaning Sanitizing
Practices Practices

Rubrics:

Very Satisfactory Satisfactory(2pts) Unsatisfactory (1pt)

(3pts)
Similarities Give 3 identified Give 2 identified Give 1 identified
explanation explanation explanation
Differences Give 3 identified Give 2 identified Give 1 identified
explanation explanation explanation
Organization The Diagram is The diagram is The diagram is
very neat and well legible and sloppy and non-
organized organized readable

A.5 Summary:

Common Defects in Tools Procedure and Practices in Personal Protective

and Equipment. Workplace Equipment
1.Laboratory Gown
1. Entangled Plug 1.Cleaning Practices 2.Gloves
2. Corroded Parts 2.Sanitizing Practices 3.Rubber Shoes
3. Broken Parts 4.Face mask
4. Cracked 5.Hairnet
5. Loose Thread

Post-Assessment:

Directions. Modification. Write True if the statement is correct and False if not. Write
your answer on the space provided before each number.

___________1. Malfunctioning of heat controller is one defect of an impulse sealer.

___________2. Salinometer can have a defect of inaccurate readings of temperature.

___________3. One of the defects of pressure cooker is malfunctioning of pressure

gauge.

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___________4. The common defect of a gas range is leak of hose.

___________5. Safety in a working area requires irregular cleaning of the workplace.

___________6. Cleaning and Sanitation Practices describing how the processing area
and equipment is cleaned must be documented.

___________7. Once the equipment or instrument is cleaned it is not advisable to

sanitized it.

___________8. Refractometer is a personal protective equipment.

___________9. Laboratory Gown is an example of personal protective equipment.

___________10. To assure a quality product in Food Processing, one should observe the
proper attire during the process.

VI. REFERENCES:

Learning Module Food (Fish) Processing 10, pp 62-65

https://www.rcampus.com/rubricshowc.cfm?code=Q8C6W5&sp=yes&

Prepared:
MYRA T. DE JESUS
Teacher II

Evaluated:
EVANGELINE F. CORAŇES
Head Teacher IV, TLE Department

Approved:
BENITA P. ESPE
Assistant Principal II, Junior High School

Noted:
ROSALINA G. SANTOS, EdD
Principal IV