Agri-Fishery Arts Food Processing Quarter 2 - Module 1 Operating Equipment

Agri-Fishery Arts
Food Processing
Quarter 2 - Module 1
Operating Equipment
Personal Protective
Equipment and
Occupational Health
and
Safety Requirements
ACTIVITY 1
Directions: Select the best answer from the given

choices below. Write only the letter of your
answer in your notebook.
1. Why is food processing individual obliged to

wear PPE?
A. to make them more attractive

B. to reduce the risk of contamination
C. to accomplish the task easily
D. to make them more energetic
2. What PPE help avoid
slippage?
A. wedge
B. sandals
C. slippers
D. rubber shoes
3. Which of the following PPE
serve as a barrier to airborne
contamination of food during
sneezing, coughing and talking?
A. hairnet
B. apron
C. mask
D. gloves
4. Why should you check equipment
that is electrically operated before
using them?
A. to prevent accidents.
B. to practice using the equipment.
C. to avoid errors during operation.
D. to make sure plugs, outlets and
electrical insulation are not
defective.
5. Which is not included in checking
the tools and equipment before
using?
A. study the manufacturers’ manual

B. keep the equipment clear
C. never use the equipment
D. learn how to determine when
equipment I not operating
correctly
ACTIVITY 2
Direction: Write an essay

(100 words) by answering the
question below.
 Why do we need to have a

frequent and continuous cleaning
of the work place and equipment?
ACTIVITY 3
Directions: Give the meaning of
the following acronyms
1. PPE-
2. FDA-
3. NSF-
4. OHS-
5. IULI
PERSONAL PROTECTIVE EQUIPMENT IN
FOOD/FISH PROCESSING
All Food/Fish Processors are obliged to wear

Personal Protective Equipment (PPE) at all times
during laboratory activity/ working period. The
following items compose the required laboratory
outfit:
1. Hair Covering/hairnet – prevents hair from falling

into the food product.
2. Facial Mask – serves as a barrier to airborne
contamination of food
during sneezing, coughing and talking.
3. Apron – reduces the risk of
contamination and helps
maintain cleanliness.
4. Glove – reduces the risk of
contamination from hands
5. Footwear – helps avoid
slippage and reduces the risk
of contamination.
PRACTICING OCCUPATIONAL HEALTH
AND SAFETY DURING OPERATION OF
EQUIPMENT
To check the tools and equipment before using

you should do the
following:
 Before operating an unfamiliar pieces of

equipment, study the manufacturers’
operating manual, or consult with someone
who is familiar with the piece of equipment
and has operated it recently.
 Learn how to determine when a piece of
equipment is not operating correctly. When
equipment malfunctions, shut it down
immediately, identify the equipment as
being defective, and report the malfunction
to a supervisor.
 Keep the equipment clean. If disassembly

of the equipment is possible, consult the
manufacturers operating manual. If an
operating manual is not available, consult
with someone who has cleaned the
equipment in the recent past.
 Conserve energy by knowing the
preheating time required by cooking
equipment and by planning the [production
of food.
 Know when it is more efficient to use

manual than to use equipment.
Note: As a general rule, never use a piece

of equipment until you are
thoroughly familiar with its operation and
features.
Let us Remember!
The best source of information

about how to use a piece of
equipment, as well as its safety
features and how to clean it, it is
the owner’s manual and the
operating instruction from the
manufacturer of the equipment.
Other occupational health and safety during
operation of equipment
1. Installation of equipment should be in areas
where cleaning and servicing will be safe and
easy
 Food-contact surfaces of equipment should be
constructed of suitable materials, free of cracks,
crevices, rust and drips of paint
 Lubricants used in can sealers and vacuum
packer must be of good quality; bearing or gears
which are not directly in contact with food during
processing may use the prescribed lubricant and
oil.
2. Equipment should be designed to allow adequate
cleaning
 It should be made of materials that can be easily
cleaned
3. Equipment should be well- selected and efficiently

placed to minimize transporting
 It should be designed to achieve the required food
temperature, and should be easily monitored and
controlled
4. All tools and devices that require calibration must

routinely be calibrated and a record of all calibrations
must be maintained.
 Properly place levers hand wheels so operator can
manipulate them with the least change of position.
5. Identify and keep records of all
equipment with regards to their
serviceability; if repairable and
defective.
 To protect against electrical hazards, do
not immerse lid or any part of the machine
cord or plug in the water.
6. Read the manufacturers’

specifications carefully for accurate and
safe manipulation/operation of
equipment or machine.
 Do not touch hot surfaces. Allow to cool
ACTIVITY 4
Directions: Modified TRUE or FALSE. Write TRUE
if the statement is correct. Change the underline
words if it is false.
_____1. When equipment malfunctioning just
continue the operation.
_____2. Conserve energy by knowing the post
heating time required by cooking equipment.
_____3. Before operating an unfamiliar equipment,
study the manufacturers’ operating manual.
_____4. To protect equipment against electrical
hazards, immerse lid or any part of the machine or
plug in the water.
_____5.Hot surfaces should not be touch. Allow to
cool before putting or taking off parts
ACTIVITY 5
ASSIGNMENT
Directions: Write your answer in a one-whole-

sheet yellow paper. You may use more than
one sheet if necessary.
1. Look for video clip from any form of media
showing a food processing laboratory who failed
to practice Occupational Health and Safety
Procedures.
2. List down your observation in the processing
laboratory and its personnel including your
suggestion for the improvements of the laboratory
operations.
3. Submit your output to your teacher.

Agri-Fishery Arts Food Processing Quarter 2 - Module 1 Operating Equipment

Uploaded by

Copyright:

Available Formats

Agri-Fishery Arts Food Processing Quarter 2 - Module 1 Operating Equipment

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Agri-Fishery Arts Food Processing Quarter 2 - Module 1 Operating Equipment

Uploaded by

Copyright:

Available Formats

Agri-Fishery Arts

Directions: Select the best answer from the given

1. Why is food processing individual obliged to

A. to make them more attractive

A. study the manufacturers’ manual

Direction: Write an essay

 Why do we need to have a

All Food/Fish Processors are obliged to wear

1. Hair Covering/hairnet – prevents hair from falling

To check the tools and equipment before using

 Before operating an unfamiliar pieces of

 Keep the equipment clean. If disassembly

 Know when it is more efficient to use

Note: As a general rule, never use a piece

The best source of information

3. Equipment should be well- selected and efficiently

4. All tools and devices that require calibration must

6. Read the manufacturers’

Directions: Write your answer in a one-whole-

You might also like