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TLE

FOOD PROCESSING Quarter 2: Module 1

Department of Education • Republic of the Philippines

G-10

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Development Team of the Module Writers: Oliver V. Ables Sarah B. Blanquera Erlinda C. Jueves Arlando A. Imperial Editor: Diana Rose B. Conel

Illustrator/Layout Artist: Monalisa C. Barra Validator: Arlando A. Imperial

Management Team:

Gilbert T. Sadsad, Regional Director Ronelo Al K. Firmo, Assistant Regional Director

Francisco B. Bulalacao Jr., CLMD Chief, ROV Christie L. Alvarez, Regional EPS in EPP/TLE/TVL Loida N. Nidea, Schools Division Superintendent

Susan S. Collano, Assistant Schools Division Superintendent (Secondary)

Lynn Z.Padillo, CID Chief/OIC, ASDS-Elementary

Lalaine V. Fabricante, Division TLE/TVL Coordinator (H.E) Miguel P. Barcia, Division TLE/TVL Coordinator (AFA)

Lalaine V. Fabricante, Division TLE/TVL Coordinator (H.E)

TLE – Grades 10 MODULE 1: LO- 2 How Operate Equipment 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,

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Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary for Curriculum: Diosdado M. San Antonio

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288

region5@deped.gov.ph

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G-10

TLE QUARTER-2

OPERATE EQUIPMENT Module-1 Week 1-3

LO-2 How to Operate Equipment

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INTRODUCTION

The lesson deals in selecting and maintaining the use of Personal Protective

Equipment; following manufacturers ‘specifications; dismantling and assembling

the equipment or machine parts; operating machines in accordance with

Occupational Health and Safety (OHS) requirements. It also includes the

identification and reporting of out-of specification product, and process and

equipment performance.

At the end of this lesson, you should be able to:

1. Select, maintain and use suitable Personal Protective Equipment in

accordance to Occupational Health and Safety requirements and

manufacturers’ specifications.

2. Operate machine/equipment in a safe and controlled manner, in

accordance with Occupational Health and Safety requirements and

manufacturer‘s specification.

3. Identify and report out-of-specification products, process and equipment

performance according to workplace procedure.

Crevices A narrow opening or crack in a hard surface

Calibration Adjustment, setting or tuning

Lever A bar or rod that is used to operate or adjust something on a machine, vehicle, or device.

Lit Start burning

Vocabulary List

Objectives

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Multiple Choice. Directions: Read the questions carefully and choose the best answer from the options. Write your answer in your notebook/pad paper. ____1. It is important to interpret correctly the manufacturer‘s specifications of equipment before operating them in order ______.

A. to know where to return them B. to be familiar with their parts and their function C. to avoid accidents due to faulty operation of equipment D. to be able to determine the correct operation of the equipment

____2. In choosing food processing equipment, why is it better to choose those with parts easy to assemble and disassemble?

A. for easy storage B. because they are cheaper C. easier dismantling in case the equipment breaks down D. for easier assembling after dismantling

____3. 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 ____4.Your teacher instructed you to use a blender in preparing mango jam. It is your first time to use such equipment. Which of the following will you do?

A. practice using the blender B. you will not do anything C. ask your classmate to demonstrate it to you D. read the manual containing the manufacturer‘s specifications

____5.Your can sealer is not sealing properly. Which of the following will you do?

A. do not use it any more B. request for a new sealer C. undertake simple troubleshooting D. borrow a can sealer from another class

Pre-Test

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PERSONAL PROTECTIVE EQUIPMENT IN FOOD/FISH

PROCESSING

All Food/Fish Processors are obliged to wear Personal Protective

Equipment 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.

Lesson Information

Read Lesson Information closely and find out how much you can remember. Then do Self-Check 2.1, Activity and

Task Sheet 2.1 to know how much you have learned.

View Online Video: Learn by Viewing on the Most Essential

Operational Equipment https://you.be/uG0FrwLzV4I

Then do the Self Check 2.1to know your level of understanding

What’s New?

Discover

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LABORATORY GOWN

GLOVES

PERSONAL PROTECTIVE EQUIPMENT

RUBBER

SHOES

HAIR NET

MASK

(Photo taken at OSF Food Processing Laboratory)

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A. PRACTICING OCCUPATIONAL HEALTH AND SAFETY

OPERATION OF EQUIPMENT

One of the critical aspects of Competency in Food/Fish Processing is

to apply Occupational Health and Safety Practices during the operation of

equipment. The sense chart below shows these different practices:

SAFETY PRACTICES IN THE OPERATION OF EQUIPMENT

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 from crevices, rust and drips of paint.

Lubricants used in can sealers and vacuum packer must be of good quality; bearing or gears which with food during processing may be use the prescribed lubricant and oil

Equipment should be designed to allow adequate cleaning

It should be made of materials that can be easily cleaned

Equipment should be well selected and efficiently placed to minimize transportation

It should be designed to achieved the required food temperature that can easily monitored and controlled

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 position.

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 machine cord or plug in water

Read manufacturers’ specification carefully for accurate and safe manipulation/operation of equipment or machine

Do not touch hot surfaces. Allow to cool before putting on or taking off parts

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The Food and Drug Administration (FDA) and construction standards from

Nation Sanitation Foundation (NSF) International and Underwriters Laboratories Inc.

require food equipment and utensils to be:

➢ Smooth

➢ Seamless

➢ Easily cleaned

➢ Easy to take apart, disassemble

➢ Easy to put together or reassemble

➢ Equipped with rounded corners and edges

C. FOLLOWING MANUFACTURER’S SPECIFICATIONS

Food processing equipment when sold are provided with a manual

containing the manufacturer‘s specifications and a necessary reminder to the

processor in the form of a sticker or warning label is attached to the

equipment itself. This is an assurance that the equipment/machine or tool is in

excellent condition for it has passed quality control standards in its

construction.

The specification usually gives a detailed description of the equipment

dimensions, materials, and other relevant information regarding the

equipment or machine.

The dimension is the size of an object in terms of length, width, or

height of the equipment/machine or tool.

The capacity specifies the amount which a device can hold or contain

as in boilers, cookers, or steamers or a weighing scale.

The manufacturer‘s specifications are usually contained in the manual

which accompanies the equipment. The food processor must thoroughly read

and understand all the information contained in the manual, especially if the

equipment is to be operated electrically.

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Aside from knowing the correct operation of the equipment, it is also

important to know the following:

➢ Basic safety precautions when using the equipment

➢ Warning labels which specify how to properly operate the

equipment

➢ Instructions on the proper care of the equipment/machine

➢ Instructions on the correct operation of the equipment

The manufacturer‘s specifications must be understood by the food processor

so that the food processing equipment can be operated properly.

Below are some photos of manufacturer‘s specifications, which must be properly

interpreted resulting to an accurate and safe operation/manipulation of an

equipment/machine:

Different Manufacturer’s Specifications

These are WARNING LABELS which specify how to handle and position the equipment. The characteristics of the tools or equipment are also specified.

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Different Manufacturer’s Specifications

Specification showing the capacity of the weighing scale

(Photo taken at OSF Food Processing Laboratory)

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Different Manufacturer’s Specifications

Sample Photo of Instructional Manual for Refractometer

Sample Photo of Basic Safety Precautions when using the

refractometer

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Different Manufacturer’s Specifications

Sample photo of illustrations on How to use a Refractometer

Sample photo of Operating Requirements of Tools/Equipment

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Different Manufacturer’s Specifications

Sample photo of Specifications for Use of a Refractometer

Sample photo of instructions for the Repair and Warranty and the

specification, name of brand and manufacturer

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D. Operating Specific Equipment or Machines

The following are examples of equipment used in Food/Fish Processing and instructions on how to operate them. (Photo taken at OSF Food Processing Laboratory, actual demonstration)

A. How to Operate a Can Sealer

2. Attach the crank or handle and tighten set screw.

1. Fasten Can Sealer firmly to a table and chair using a clamp, a screw.

3. Change the chuck, height washers, and levers to the size of can to be sealed.

4. Lower the base plate by turning can lifter handle to the left.

5. Place cover on can and set can on base plate.

6. Raise can until it is clamped firmly between baseplate and chuck.

7. Turn crank clockwise (eleven turns) until the first operation roll is through half sealing.

8. Turn crank clockwise (ten turns) until the second operation roll returns to its normal position away from the chuck.

9. Released the sealed cans by turning can lifter handle as far as possible to the left.

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B. How to Operate Pressure Cooker

Pour 2 ½ cups of water, place the rack then place the packed jars in the cooker

Place the cover of the cooker. The arrow on the cover should be aligned with the line mark at the body.

Tighten two opposite knobs evenly at the same time.

Turn on the stove and place the cooker on the burner. Place petcock in the horizontal position. Wait until a steam comes out from the petcock

for a total of 7-10 minutes then close the petcock.

Wait until the pressure gauge registers the desired pressure.

If desired pressure is reached, count the processing time. Maintain the pressure until the end of the prescribed processing time.

Turn off the stove. Wait until the pressure gauge registers zero (0) pressure.

Loosen two opposite knobs at the same time. Open the cover in slanting position away from the face.

Remove the glass jars one at a time from the cooker and close the jars. Cool the jars and cooker at room temperature.

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ILLUSTRATION ON THE HOW TO OPERATE A PRESSURE COOKER (Photos taken at OSF Food Processing Laboratory)

1

4

9

7 3

8 2

5 6

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____1. It is important to interpret correctly the manufacturer‘s

specifications of equipment before operating them in order ______.

A. to know where to return them

B. to be familiar with their parts and their function

C. to avoid accidents due to faulty operation of equipment

D. to be able to determine the correct operation of the equipment

____2. In choosing food processing equipment, why is it better to

choose those with parts easy to assemble and disassemble?

A. for easy storage

B. because they are cheaper

C. easier dismantling in case the equipment breaks down

D. for easier assembling after dismantling

Multiple Choice. Read the questions carefully and choose the best answer from the options given. Write only the letter of your answer in your notebook.

Post-Test

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_____3. 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

_____4.Your teacher instructed you to use a blender in preparing mango

jam. It is your first time to use such equipment. Which of the following will

you do?

A. practice using the blender

B. you will not do anything

C. ask your classmate to demonstrate it to you

D. read the manual containing the manufacturer‘s specifications

_____5. Your can sealer is not sealing properly. Which of the following will

you do?

A. do not use it any more

B. request for a new sealer

C. undertake simple troubleshooting

D. borrow a can sealer from another class

___6. Why should food contact surfaces of machine or equipment be

regularly lubricated?

A. for easy operation C. to prevent corrosion

B. to prevent cracks D. to prevent wear and tear

___7. You find difficulty in turning the knobs of the pressure cooker you are

using, which of the following will you do?

A. change the knobs C. remove the knobs

B. don‘t do anything D. apply lubricants like grease or oil to the screw

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___8. Your teacher instructed you to check and inspect all the food processing

equipment in your laboratory room. Which of the following will you do after the

inspection?

A. make an oral report

B. store the food processing equipment

C. make a checklist of the tools and equipment inspected

D. prepare a written report following the standard format

____9. Why should you operate or use equipment in according to the

manufacturer‘s specifications?

A. to correctly operate them

B. to determine cost of equipment

C. to be familiar with the necessary safety precautions

D. to be familiar with their parts and functions

_____10. Which of the following equipment/ materials are porous to

bacteria, absorb moisture and impart odor and color to the food?

A. metal C. plastic

B. stainless steel D. wood

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Activity 2.1. Answer the following questions in your notebook or in a

sheet of paper.

1. Why is it necessary to follow manufacturer’s specification in

operating food processing equipment?

________________________________________________________

________________________________________________________

_______________________________________________________.

2. Why do you think it is necessary to check on the performance of the

equipment?

________________________________________________________

________________________________________________________

_______________________________________________________.

3. Do you think it is important to correctly operate food processing

equipment?

________________________________________________________

________________________________________________________

_______________________________________________________.

4. Why is there a need to master the correct procedure in operating a

food processing equipment?

________________________________________________________

________________________________________________________

_______________________________________________________.

Whats more?

Enrichment Activity

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Activity 2.2. Have a compilation of Instructional Manuals of at least 5

different equipment, tools, devices used in Food Processing. Make a table

showing the capacity, dimension, and precautions on use. Use separate

sheets.

Name of

Equipment,

Tools and

Devices

Capacity Dimension Precaution Uses

1.

2.

3.

4.

5.

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___________________________ ___________________________

Teacher’s Name and Signature Student’s Name and Signature

Title: Operate Gas Stove

PERFORMANCE OBJECTIVE: Make your own video presentation demonstrating the procedures in operating Gas Stove. Submit your output by sending through online and/or by messenger.

Supplies and Materials: Stove, LPG,LPG hose, LPG regulator

STEPS/ PROCEDURES: 1. Turn on the LPG tank. 2. Push the control knob of the burner in, and then turn it towards the

“light” position. 3. Immediately turn the knob to the left when the flame gets lit. 4. Adjust the flame into high, moderate/medium, and low. 5. Turn off the stove by pushing the control knob to the right.

Assessment Method: Demonstration and Observation

Learner’s Name: Grade &Section:

Date:

Competency: Operate Equipment ( Operate Gas Stove)

Test Attempt: 1st 2nd 3rd

Scoring Rubrics 5= 96-99 4 = 92-95 3 = 88-91 2 = 84-87 1 = 80-83

OVER-ALL EVALUATION The student will be rated using the scoring rubrics.

5 - The student has demonstrated all the procedures in operating gas stove.

4 - The student has demonstrated 4 procedures in operating gas stove.

3 - The student has demonstrated 3 procedures in operating gas stove.

2 - The student has demonstrated 2 procedures in operating gas stove.

1 - The student has demonstrated 1 procedure in operating gas stove.

Note: Teacher’s initial/signature will be indicated on the corresponding level achieved by the learners.

What I have learned?

Remember

Task Sheet 2.1

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Pre-Test: 2.1 1. B 2. C 3. D 4. D 5. C

Enrichment Activity Activity 2.1 (10 points) Content-5points Organization of Thoughts – 3 points Language Usage – 2 points Activity 2.2 (25 points) Answers may vary on the equipment evaluated/presented.

Self-Check 2.1 1. B 2. C 3. D 4. D 5. C 6. C 7. D 8. C 9. C 10. D

Task Sheet 2.1 Performance Criteria Checklist 2.1 The student will be rated using the scoring rubrics. 5 - The student has demonstrated all the procedures in operating gas stove. 4 - The student has demonstrated 4 procedures in operating gas stove. 3 - The student has demonstrated 3 procedures in operating gas stove. 2 - The student has demonstrated 2 procedures in operating gas stove. 1 - The student has demonstrated 1 procedure in operating gas stove.

References:

A. BOOKS

Bautista,Ofelia K. (1990). Postharvest Technology for Southeast Asian

Perishable Crops, Makati, Philippines. Technology and Livelihood Resource

Center and UP at Los Baños.

Calmorin, Laurentina P.,Calmorin, Melchor A., Tinaypan, Alfredo S..(1990).

Introduction to Fishery Technology, Manila, Philippines. National Book

Store

Answer Key

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Calmorin, Laurentina P., (2006) Post Harvest Fisheries, Mandaluyong City,

Philippines, National Bookstore

Cortez, Lourdes A. (1990). Processing and Preservation of Freshwater Fish.,

Manila, Philippines, National Bookstore

Dagoon, Jesse D., (1985) .Exploratory Fishery Arts, Manila, Philippines

Rex Bookstore

Guzman, Matilde P., Claudio, Virginia S., De Leon, Sonia Y (1986). Basic

Foods for Filipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc.

Hermes-Espejo, Jasmin,. (1998) Fish Processing Technology in the

Tropics,. Tawid Publications,Quezon City, Philippines

Lagua, Rosalinda T., Cruel, Carmelita P., Claudio, Virginia S., (1977).

Food Preservation for Filipinos. Quezon City Philippines,. GMS

Publishing Corporation

Legaspi, Anselma S. et al.(1990) A Guide for Fish Handling, Marketing and

Distribution 2nd Edition. Technology and Packaging Publication section,

Fisheries Development Support

Narvaez-Soriano, Nora. (1994). A Guide to Food Selection, Preparation and

Preservation. Quezon City, Philippines. Rex Bookstore

B. HANDBOOKS

BFAD. 1984. Rules and Regulation Governing the Labeling of Prepackaged of 6

Food Products Distributed in the Philippines. A.O. No. 88-B s. 1984. Bureau of 7 Food and Drugs. Department of Health. Alabang,

Muntinlupa City, Philippines 8

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BFAD. 1998. Permissible Net Content Variation in Prepackaged Food. BFAD 9

B.C. No. 6-A s. 1998. Bureau of Food and Drugs. Department of Health. Alabang, 10

Muntinlupa City, Philippines 11 BFAD. 2004. Guidelines, Current Good Manufacturing Practice in 12

Manufacturing, Packing, Repacking or Holding Food (A.O. No. 153 s. 2004). 13

Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City, 14

Philippines 15

BFAD. 2006. Updated List of Food Additives. B.C. No.016 s 2006. Bureau

of Food 16 and Drugs. Department of Health. Alabang, Muntinlupa City,

Philippines 17

BFAD. 2007. Updated Standards for Iodine Level of Salts. B.C. No.2007-

4. 18 Bureau of Food and Drugs. Department of Health. Alabang,

Muntinlupa

DOH Administrative Order 88-A series 1984.

Regulatory Guidelines concerning Food Additives

DOLE Occupational Safety and Health Standard

Food Processing NC II Competency Based Learning Materials

(CBLM) DepEd Tech- Voc Unit Petronas Energy Philippines.

2013

TESDA CENTREX,Handouts.Concepcion Vocational School, Tarlac.2006 C. SOURCE OF PICTURES

Obando School of Fisheries, Food Processing laboratory

D. OTHERS

https://you.be/uG0FrwLzV4I www.sparquas.com/how-to-use-a-gas-stove/