Republic of the Philippines

Department of Education
Region IVA – CALABARZON
Division of Laguna
Santa Cruz
PEDRO GUEVARA MEMORIAL NATIONAL HIGH SCHOOL

Technology and Livelihood Education

Teacher

Grade 9,
Module
First Grading Period

TLE (FOOD PROCESSING) 9

First Grading
NAME:______________________________ Grade & Sec.:_______________ Date:_______
Module 1: PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)

Content Standard Performance Standard

The learner demonstrates understanding of The learner independently creates a plan of
one‘s PECs in FOOD (FISH) action that strengthens/ further develops
PROCESSING. his/her PECs in FOOD (FISH)
PROCESSING.

Introduction
In this module, you will learn more about entrepreneurship and the entrepreneurial competencies related to Food
(Fish) Processing.
To start with this module, let us first understand entrepreneurs and entrepreneurship.
Entrepreneurs are people with skills and capabilities to see and evaluate business opportunities. They are
individuals that can strategically identify products or services needed by the community and deliver them at the right time
and the right place.
Entrepreneurs are agents of economic change; they organize, manage and assume the risks of a business. A
good entrepreneur is an opportunity- seeker, risk - taker, goal - setter, a planner, and problem solver. He/she is
hardworking, persistent and a committed worker.
Entrepreneurship on the other hand is not just a simple business activity. It is a strategic process of innovation
and new venture creation. Basically, entrepreneurship is both the art and science of converting business ideas into
marketable products or services to improve the quality of living of individuals or a community.
With your knowledge about entrepreneurs and entrepreneurship, begin assessing your Personal Entrepreneurial
Competencies (PECs). Always remember that ―Successful entrepreneurs continuously develop and improve their PECs.”
Below are the competencies you will master after finishing this module.

Learning Objectives:
At the end of this module, you are expected to:
- Identify areas for improvement, development and growth;
- Align your PECs according to your business/career choice; and
- Create a plan of action that ensures success in your business/career choice

Take the first challenge in this module - the pre- assessment.

Pre - Assessment
As part of your initial activity, you will be challenged to dig deep into your knowledge and previous experiences
on the topic. Try to diagnose/assess what you already know about personal entrepreneurial competencies by answering
the activities below

Activity 1. Matching Type

Direction: Match the entrepreneurial competencies in column A with their meaning in column B. Write the letter of your
choice in your notebook.
A B
____1. Creative a. makes wise decisions towards the set objectives
____2. Profit - Oriented b. strategic thinker and goal- setter
____3. Disciplined c. trusts in one‘s ability
____4. Good Decision Maker d. adaptable to change
____5. Possesses People Skills e. make innovative moves to achieve
____6. Planner edge competitive
____7. Self-confident f. dedicated
____8. Hardworking g. skilled in record keeping
____9. Able to accept change h. able to create and alter steps to achieve a goal
____10. Committed i. works diligently
j effective and efficient in communicating and relating with
people
k. always looking for income – generating activities

Activity 2: Guide Questions

Direction: The following are guide questions which encapsulate the entire module. Write your answers on the blank
provided or in another sheet/at the back of this page.
A. Explain why entrepreneurial activities are important to the social development and progress of the economy.
____________________________________________________________________________________-
__________________________________________________________________________________________________
________________________________________________________________________
B. What entrepreneurial activities do you know and are capable of doing which are related to Food (Fish) Processing?
__________________________________________________________________________________________________
________________________________________________________________________
C. Given the opportunity to own a business that relates with Food (Fish) Processing, do you think you can manage it?
Explain your answer.
__________________________________________________________________________________________________
__________________________________________________________________________________________________
___________________________________________________________
D. What do you think are the most important competencies you must possess in order to be successful in running your
chosen business?
__________________________________________________________________________________________________
________________________________________________________________________
E. Name successful entrepreneurs from your province whose business is related to Food (Fish) Processing. Be able to
share their PECs that made them
successful._________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________

Learning Goals and Targets

After reading and understanding the objectives of this module, and answering the pre-assessment and the guide
questions, you will be asked to set your own personal goals. These goals would motivate you to learn more about PECs.
 Goals and Learning Ultimate
Targets Activities Goal
Figure 1: Strategic process to achieve the objectives of this module

What to KNOW
Lesson 1. Develop and Strengthen Personal Competencies and Skills (PECs) Needed in Food (Fish)
A. Assessment of Personal Entrepreneurial Competencies (PECs) and Skills in relation to a Practicing
Entrepreneur in a Province.
The entrepreneurial competencies refer to the important characteristics that should be possessed by an
individual in order to perform entrepreneurial functions effectively. In this module, you will learn some of the most
important characteristics, attributes, and skills of a successful entrepreneur.

Below are a few important characteristics of a good entrepreneur:

 Hardworking: One of the important characteristics of a good entrepreneur is being hardworking. This means
habitually working diligently for a long hours. Hardworking people keep on strive to improve their performance to
produce good products and/ or provide good services.
 Self-confident: Entrepreneurs are confident in their abilities and trust their judgment. They exhibit self-confidence in
order to cope with all the risks of operating their own business.
 Disciplined: Successful entrepreneurs always stick to the plan and fight the temptation to do what is unimportant.
 Committed: A good entrepreneur accepts full responsibility for everything in his/her business. He/she is dedicated
making the business successful.
 Able to accept change: Nothing is permanent but change. Change occurs frequently. An entrepreneur copes with and
thrives on changes. He/she capitalizes on positive changes to make the business grow.
Creative: An entrepreneur should be creative and innovative to stay in business and in order to have an edge over the
competition.
 Takes Initiative: An entrepreneur takes the personal responsibility for the failure or success of the business.
 Profit-Oriented: An entrepreneur enters into business to generate profit or additional income. Therefore, an
entrepreneur must see to it that the business becomes profitable.

Listed below are the important skills of a successful entrepreneur.

 Planning: Planning is a strategic thinking and setting of goals to achieve objectives by carefully maximizing all the
available resources. A good entrepreneur develops and applies step-by-step plans to realize goals. A good entrepreneur
knows that planning is an effective skill only when combined with action.
 People Skills: This is very important in order to be successful in any kind of business. Possessing people skills refers to
the entrepreneur‘s ability to effectively and efficiently communicate and relate to people working within and outside of
your business. In day-to-day business transactions, you need to deal with people. Well- developed people skills can spell
the difference between success and failure of the business.
 Decision Making: Successful entrepreneurs have the ability to think quickly and make wise decision towards pre-
determined objectives. No one can deny that the ability to make decisions is an important skill that an entrepreneur should
possess. Sound decisions should arise from verified facts/information and should be towards the pre-determined
objectives.

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This copy is to be accomplished by the student and need to return back to your teacher as soon as you finished.

TLE (FOOD PROCESSING) 9

First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Teacher: Mrs. Lenny V. Paloma Signature of Parent/Guardian:______________

Module 1: PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)

WHAT TO UNDERSTAND
Activity 1. Interview
Interview a successful Food (Fish) Processor or entrepreneur in your area or one that you know (it can be thru
chat in messenger/text message/video call/physical distance face to face) whose type of business is related with Food
(Fish) Processing. Focus your interview on PECs and other business-related attributes that helped them become
successful. Analyze the result of the interview and reflect on the characteristics of an entrepreneur. Write your answers
on a separate sheet of paper (attached your answer sheet in this page before you submit it).
Interview Guide
Name of Proprietor/Practitioner: ____________________________________________
Age: _______________________ Number of Years in Business: __________
Business Name: ________________________________________________________
Business Address: ______________________________________________________
1. What preparations were necessary before you engaged in this type business/job?
2. What are your special skills/characteristics that are related to your business/job?
3. How did you solve business-related problems during the early years of your business operation?
4. Did you follow the advice from a successful businessman/practitioner before you engaged in your business?
5. What are the best business practices that you can pass on to with aspiring entrepreneurial students?
6. What are the characteristics, attributes, lifestyle, skills and traits that made you successful in your business?
7. What lifestyle changes did you make or not make that contributed to your success in business?

Personal
Entrepreneurial Characteristics
Note: Competencies Cull
the Successful Entrepreneur
in the province /in your
area (One that you
know)

My PECs

needed information from the interview to supply answer/s to Row 1 in the table below. Meanwhile, fill out the second
row with your PECs.
 Using the information on the table above, analyze, and reflect on the similarities and differences between your
answers and those of the interviewee. Put your reflection on the table below. Write your conclusion on the space
provided below.

Personal Entrepreneurial Similarities Differences

Competencies

Characteristics

Conclusion:
___________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
____

*(a posttest to follow, contact your teacher about this)

TLE (FOOD PROCESSING) 9

First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Module 2: Select and Prepare Equipment for Use

Content Standard Performance Standard

The learner demonstrates an The learner independently demonstrates basic skills in
understanding of operating appropriate the operation of equipment needed in Food (Fish)
equipment for Food(Fish) Processing Processing including recognition of functional and
quality equipment and its maintenance, following
specific procedures and instructions.

Lesson 1. How to Select and Prepare Equipment for Use

Introduction:
 The lesson deals with how to select and prepare the different basic equipment used in Food (Fish) Processing.
This includes the different types, characteristics, and functions of basic equipment, procedures in selecting, checking,
preparing, determining good quality of equipment and ways of reporting defective equipment.
Learning Objectives:
1. Identify and prepare basic equipment required to complete tasks, follow assignments, instructions and workplace
requirements.
2. Carry out routine pre – operational checks according to manufacturer‘s specifications and workplace procedures.
3. Identify and report faulty and damaged machine/equipment following workplace procedures.
When processing food, there are several tools, equipment and utensils which need to be properly inspected,
checked, sanitized, assembled and operated based on specifications. The appropriate tools, equipment and utensils are
assembled according to the food processing methods where they will be used.
Before going through the lesson, try to answer this Pre-Assessment to find out what you already know and what
you still need to know about tools, and equipment used in Food/Fish Processing. Answer this in your test notebook.
Pre-Assessment
Multiple Choice.
Directions: Read the questions carefully and choose the best answer from the options given. Write only the letter of your
answer in your notebook.
1. What device is used to measure the strength of a brine solution?
a. hydrometer b. jelly thermometer c. salinometer d. thermometer
2. What is the function of the refractometer?
a. Getting the salinity of brine and pH content of fermented foods
b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup
3. Which of the following is used for sealing cans?
a. Can sealer b. Hair blower c. Impulse sealer d. Vacuum packer
4. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder b. Measuring Cup c. Measuring Spoon d. Weighing Scale
5. Which of the following is used to measuring the volume of liquids?
a. Flask b. Graduated Cylinder c. Measuring Cup d. Measuring Spoon
6. Which of the following is used to process food in a hermitically sealed container at a controlled temperature and
pressure setting?
a. Can Sealer b. Double Boiler c. Pressure Cooker d. Steamer
7. What type of water is used in calibrating the refractometer?
a. Distilled water b. Lukewarm water c. Sea water d. Water from the faucet
8.If a pressure gauge is for a pressure cooker; thermostat is for a_____?
a. Can Sealer b. Double Boiler c. Meat Grinder d. Refrigerator
9.Which of the following is not a Personal Protective Equipment?
a. Hairnet b. Laboratory Gown c. Mask d. Sandals
10.How many drops of sap or syrup sample are needed in testing the refractometer?
a. four b. one to two c. three d. two to three

What to KNOW
A. Types, Characteristics and Functions of Basic Equipment Used in Food (Fish Processing)
The Four-Column Chart below shows the different types, characteristics, functions and illustrations of Basic
Equipment used in Food (Fish) Processing. The different photos were taken at Obando School of Fisheries Food
Processing Laboratory

Type and Name Function/ Characteristics Illustration

of Equipment Uses
A. Equipment

1. Refrigerator It is used for storing like Available in different sizes

fruits and vegetables in a
low temperature (4 0C)

2. Freezer It is used for storing Available as vertical

foods like fish and or upright freezer
raw meat at on
above freezing point ( 0 0 C
and below)

3. Vacuum Pack It is used for Heavy duty

Machine vacuum packaging
where air is
removed during
sealing

4. Gas Range This is used heat Comes in various

source during sizes / capacities
cooking or for
processing foods

5. Pressure This is used to Usually made of

Cooker process food/fish heavy duty metal
packed like canned and available in
sardines in a different capacities
hermetically sealed
container at a high,
controlled
temperature and
pressure for a
certain period of
time
6. Can Sealer This is used for Made of heavy
sealing cans. metal and operated
manually.
7. Smoke House This is used for Comes in different
smoking fish and types like cabinet,
other fishery/food barrel or drum.
products.

This is used to seal Comes in different

8. Poly/Impulse packaging and other types like cabinet,
sealer thermoplastic materials barrel or drum

9. Electric Mixer
Use for preparing Use for preparing
food like cakes food like cakes

10. Food Usually has many

Processor It is used to functions like
facilitate repetitive extracting juices,
tasks in the mixing ingredients
preparation of food

11. Meat Manually or

Grinder It is used for fine electrically
chopping of meat, operated
fish

12. Gas Stove

This is used as a Available in single
source of heat or double burner
usually used for
cooking

7. Oil Drum It is used as container to Made of galvanized iron or

keep salted fish during the hard plastic material
process

8. Earthen Pots Used for storing salted Made of clay

products

9. Wooden Vat Use as container in the Can come in a much larger

salting process container for brining large
quantities of fish
10. Baklad Used in drying the fish Made of bamboo slots or
under the sun prior to plastic nets
smoking

11. Bamboo poles Used to hold the baklad Made of bamboo tied on
with brined cooked fish the baklad
while drying under the sun

12. Bakol Baskets used to transport Bamboo woven baskets

smoked fish

13. Bistay 13. Bistay Made of bamboo with slots

Basket used for collecting
sun-dried fish

14. Dinarayan Smoking trays where Made of wood or bamboo

brined and sundried fish slots
are put for smoking

B. Measuring Devices
1. Weighing This is used to weigh Has different
Scale raw materials and capacities and
other ingredients. sensitivities
This is used to
measure small
quantities of
ingredients.

2. Measuring These are used to With fractional

Spoons measure small measures such as
quantities of 1tbsp; ½ tbsp.; 1
ingredients. tsp, ½ tsp, ¼ tsp
and 1/8 tsp

3. Measuring Cups These are used for With fractional measures,

for Dry Ingredients measuring dry ingredients. like 1cup, ½ cup, ¼cup,
1/8 cup

3. Measuring These are used for With fractional

Cups for Dry measuring dry measures, like
Ingredients ingredients. 1cup, ½ cup, ¼cup,
1/8 cu

5.Refractometer It is used to Looks like a

measure the sugar telescope where
content of sap and measurement is
syrup. seen by looking in
 the ocular lens

6. Salinometer 6It is used to measure the Usually made of

pH glass and floats
level and degree of when soaked in a
salinity or brine solution
strength of a
solution.

7. Kitchen/ Dial It is used to Comes in round

Thermometer measure the and rod shapes
temperature of a
sugar mixture and
used during
pasteurization of
vinegar.

10. Beaker It is used for Usually made of

measuring liquids or transparent glass
solution.

11. Graduated It is used for A wide-mouth cup

Cylinder measuring the usually made of
volume of liquids. glass

C. Utensils for Cutting, Preparing and Cooking

1. Knives For cutting or slicing Comes in various sizes and

fish or meat ant kinds. Ex.Paring knives,
other food items; for
scaling fish

2. Slicers For slicing fruits and Usually made of

vegetables plastics and metals
in various sizes

3. Peelers Used for removing Small and handy,

thin skins of fruits made of metal
and vegetables

4. Kitchen For trimmings the Usually in various

Scissors fins of fish shapes and sizes
5. Scalers Used for removing Usually with deep
scales of fish and pointed sharp
edges

6. Spatula For levelling of Has flat edges,

ingredients made of plastic and
metal

7. Ladle Used for scooping, Available in wood,

mixing of foods plastic and metal

8. Tongs Used to lift or handle Has two long arms;

food and other raw made of plastic and
materials especially metal
when it is hot

7. Wooden shovel or Used for mixing or stirring The material used is wood
spade the mixture of salt and because it will not corrode
small fish for salting by the salt

9. Colander Used to drain water Available in various

from foods sizes and forms;
some with stand

10. Basin Used for washing Available in different sizes

purposes and as a usually deep and
container for cooked round; comes in
food plastic, aluminum,
or enamel

11. Chopping Used for cutting, Available in

Board chopping food and different sizes;
other raw materials usually made of
wood or plastic

12. Trays Used for serving and Available in

holding foods different forms
and sizes; usually
made of aluminum,
metal or plastic
13. Strainer Used to separate Available in
solid from liquid different shapes
materials or sift fine and sizes; usually
particles of food made of metal and
plastic

14. Steamer For steaming foods Available in

different sizes:
small, medium,
large

15. Sauce Pan For cooking Usually with a

handle
 16. Carajay For frying or sautéing Comes in various
big amounts of food sizes (as in small,
medium, large)

17. Frying Pan For frying or sautéing Usually made of

small amounts of metal and comes in
food various sizes

18. Casseroles For cooking, Available in

boiling different sizes

19. Double For cooking, Comes in different

Boiler boiling sizes

20. Blender For mixing Usually made of

ingredients glass

21. Hair Dryer For plastic sealing of Electrically

bottles and jars operated; available
in different shapes,
color and sizes

22. Mixing Bowl Mixing Bowl To hold food Available in glass,

during plastic, porcelain;
preparation and comes in various
cooking sizes

23.Forceps For removing spines Usually made of

as in deboning of fish metal; has pointed
or curved tip

B. Selection and Preparation of Equipment for Use in Food Processing

The following are points to be considered in the selection and preparation of equipment, tools, and utensils for use
in food processing:
Determine what methods of food processing need to be applied
 For this module, we will consider, for now, only three preservation methods because the other methods will be
discussed in the next modules.
* Select and prepare food based on the manufacturer‘s specification which includes the following:
a. Handling requirements- how the tools, equipment is handled. Ex. Glass jars
b. Operating requirements- how to use and operate the equipment
c. Discharge label – when it will be disposed or how long it can be used
d. Reporting- indicate information on who and place of the person or manufacturer to be contacted
e. Testing- include instructions on how to use properly the tools, equipment
f. Positioning- instructions on how will you load the tools, equipment. Ex. upside/down; upright; up left
g. Refilling – instruction on how to fill or load a container. Ex half-filled

C. Pre- Operational Checks and Procedure in Using Equipment and tools in Food Processing
Equipment, standard tools and devices need to be checked and procedures for used reviewed based on the
manufacturer‘s specifications. The table below is a list of standard measuring devices and equipment, and their procedures
on for use.
D. List of Possible Defects of Equipment, Tools/Devices Used in Food Processing
The condition of Food Processing equipment, tools/devices should always be checked, identified and reported,
in order 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.
E.
Procedures and Practices in a Work Place
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.

--------------------------------------------------------------------------------------------------------------------------------------------
-This copy is to be accomplished by the student and need to return back to your teacher as soon as you finished.

TLE (FOOD PROCESSING) 9

 First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Teacher: Mrs. Lenny V. Paloma Signature of Parent/Guardian:______________

Module 2: Select and Prepare Equipment for Use

WHAT TO UNDERSTAND
Activity : Checklist: Put a (√) mark before the items given below that you think you are familiar with. Use a separate
sheet for your answer.
Can you…..
_______1. Classify the different equipment based on its uses?
_______2. Check and prepare the different equipment, tools, and utensils for each method of processing food?
_______3. Identify and report damaged/defective equipment?
_______4. Apply safe workplace practices?
_______5. Prepare a complete processor‘s outfit?

WHAT TO TRANSFER
Activity. Based on the chart below, identify the tools and equipment needed in Food/Fish Processing. Explain each in
terms of their use. Use other sheets or at the back of your module to write your answer (attached your answer
sheet in this page).

*(a post assessment to follow after this, contact your teacher about this)

TLE (FOOD PROCESSING) 9

First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Module 3: Operate Equipment/Maintain Equipment and Resources

Content Standard Performance Standard

 The learner demonstrates an The learner independently demonstrates basic skills in
understanding of operating appropriate the operation of equipment needed in Food (Fish)
equipment for Food(Fish) Processing Processing including recognition of functional and
quality equipment and its maintenance, following
specific procedures and instructions.

What to KNOW
Lesson 2. How to Operate Equipment/Maintain Equipment and Resources
Introduction
The lesson deals on 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.
It also deals with the inspection and maintenance the of equipment and machines; cleaning and sanitation
procedures for equipment and the work area in accordance with workplace requirement and manufacturer‘s specifications.
Learning Objective/s:
After completing the 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. Identify and report out-of-specification product, process and equipment performance according to workplace
procedures.
3. Clean and maintain the work area, tools and machines in accordance with workplace requirements and
manufacturer’s specification.
The operation of equipment is one of the critical points in processing food/fishery products. Knowledge and skills
on using/operating one‘s equipment leads to the success of the process.

A. 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.

Use of Appropriate PPE

Personal Protective Equipment (PPE) is any device designed to be worn or held by an individual for protection
against one or more hazards. The type of PPE needed varies depending on the hazards of the work being performed.
1. Important uses of PPE
 Reduces risk of accident and illness
 Minimizes future medical costs
  Creates a safer working environment

2. Legal Basis on Personal

Protective Equipment and Devices
Rule 1080 of the Occupational Safety
and Health Standards

B. PRACTICING
OCCUPATIONAL HEALTH AND SAFETY DURING 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:
 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:
1. Smooth
2. Seamless
3. Easily cleaned
4. Easy to take apart, disassemble
5. Easy to put together or reassemble
6. 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. Aside from knowing the correct operation of the equipment, it is also important
to know the following:
1. Basic safety precautions when using the equipment
2. Warning labels which specify how to properly operate the equipment
3. Instructions on the proper care of the equipment/machine
4. 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:

D. Routine Maintenance Procedures

Regular maintenance activities should be in conformity with the manufacturer‘s specification. Below is the usual
maintenance procedure done with equipment/machines:
 Tighten all electrical connections. Check the switch, plugs and cords of electrically-powered equipment
 Check the parts of machines /equipment to determine if there are defects, wear and tear, cracks, leaks, rust or
corrosion
 Check if all parts are still present. Missing parts will cause the equipment or machine to malfunction  Clean,
sanitize and store equipment according to manufacturer‘s specifications
 Check the condition of equipment if they are serviceable, repairable or defective
 Apply lubricants/oil to parts that undergo corrosion and experience

E. Cleaning and Sanitation Procedures for Work Areas and Equipment

Ways of cleaning up equipment/machines/utensils:
Surfaces and Cleaning Summary
Surface composition influences the effectiveness of different cleaning and sanitizing chemicals/agents.
----------------------------------------------------------------------------------------------------
This copy is to be accomplished by the student and need to return back to your teacher as soon as you finished.

TLE (FOOD PROCESSING) 9

First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Teacher: Mrs. Lenny V. Paloma Signature of Parent/Guardian:______________

Module 3: Operate Equipment/Maintain Equipment and Resources

WHAT TO PROCESS
Activity 1.
Go on an ocular visit to your house kitchen. Bring a checklist of equipment, tools/devices to be maintained.
Follow this format:

PARTS / KIND OF MAINTENANCE

Activity 2. Based on the checklist, prepare Maintenance Work Schedule. Follow this format. You can add after the given
rows.

*(a posttest to follow, contact your teacher about this)

TLE (FOOD PROCESSING) 9

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Quarter 1
Module 4: CLEANING AND SANITIZING EQUIPMENT AND PROCESSING/PACKAGING AREA
(CS)

Lesson 1. Preparing for Cleaning

Introduction:
Cleaning and sanitizing are often used interchangeably. They have two purposes. Cleaning is the removal of dirt
or unwanted material from equipment and working area with the use of appropriate cleaning chemicals. Sanitizing is the
treatment of clean surfaces with chemical or physical agents (e.g. heat) to reduce microorganisms that cause disease
and/or spoilage to levels considered safe for public health.
Learning Objectives:
At the end of this lesson, you are expected to:
1. identify utilities, cleaning/sanitizing supplies and materials
2. prepare mixtures of sanitizing solutions according to workplace requirements and application
3. render safe equipment and processing/packaging area in preparation for cleaning according to workplace
requirements and manufacturers‘ specifications.
A. Why Clean and Sanitize?
Proper cleaning and sanitation of equipment, workplace and utensils will:
 Remove dirt and/or food material that harbour microorganisms
 Eliminate bacteria
 Prevent contamination
 Extend shelf life
 Improve food safety
 Increase protection against financial loses
 Reduce risks of involvement in food poisoning
 Facilitate preventive maintenance

B. Characteristics of Detergent and Properties of Disinfectants or Sanitizers

Detergents and disinfectants or sanitizers are used in cleaning procedures. Detergents loosen and help
remove dirt and food residues while sanitizers kill active microorganism. The following are characteristics of
detergents and properties of Sanitizers or Disinfectant.
Sanitization
The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals. Their
application standards, as defined in the 2009 Food Code, are as follows:
• Heat. In dish machines, the temperature of the fresh hot-water sanitizing rinse as it enters the manifold cannot
be more than 194 °F (90 °C), less than 165 °F (74 °C) in a stationary rack, single-temperature machine or less than 180 °F
(82 °C) in all other high-temperature dish machines. In three-compartment sinks, the water temperature must be at least
171 °F (77 °C).
• Chemicals. Chemicals approved as sanitizers for food-contact surfaces in retail/foodservice establishments are
chlorine, iodine and quaternary ammonium.
C. Typical Materials for Cleaning and Sanitizing

a.
Chlorine
It is the most commonly used sanitizer in Food Processing. The effectiveness of chlorine
depends on several factors:
✓ The amount of turbidity and chemicals (e.i., iron, manganese, hydrogen sulphide and
ammonia) in the water that ―use up‖ chlorine
✓ The concentration of the chlorine solution added
 ✓ The time that chlorine stays in contact with the surface
✓ Water temperature and water pH (potential Hydrogen
D. Preparation of Sanitizing Solution
Competency Based Learning Material in Food Processing NC II for Fourth Year page 18 (STVEP)

E. Water Quality
In cleaning and
sanitation, water quality is also important. This means the chemical characteristics of water. The dissolved minerals
and gases in water are determine its chemical quality. The dissolved salts of calcium and magnesium are the
minerals that affect the hardness of water.
Water hardness is expressed in parts per million (ppm) of calcium carbonate and is classified as follows:
(www.thirteen.org)

F. Reminders
for Cleaning and Sanitizing Equipment
1. Dismantle or open the equipment as completely as possible.
2. Open line cut-outs or disconnect the lines whenever possible to avoid carrying debris from one piece of equipment to
the next.
3. Remove any large quantity of waste with a brush, broom, shovel, or other appropriate tool, and haul it rather than
wash it away.
4. Rinse the surfaces to be cleaned with low-pressure water. If oils or fats are involved, hot water may be required.
5. Use cleaning aids such as brushes, high-pressure water and detergent solutions to remove tenacious deposits if
necessary.
6. Finish the cleaning with sufficient low-pressure cold water to remove detergent solutions and leave the surfaces clean
and below 90F.
7. If application of germicide is necessary, a 20 – 30 ppm chlorine solution may be sprayed onto the equipment and left
overnight. If a short contact time is desired, a 75- 100 ppm chlorine solution may be used, but such germicide should be
rinsed from the surface after a few minutes.
8. Before the product is processed, equipment surfaces should be washed free of germicides, such as solutions of strong
chlorine and quaternary ammonium compounds, to avoid contaminating the food with these materials.

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This copy is to be accomplished by the student and need to return back to your teacher as soon as you finished.

TLE (FOOD PROCESSING) 9

First Grading

NAME:______________________________ Grade & Sec.:_______________ Date:_______

Teacher: Mrs. Lenny V. Paloma Signature of Parent/Guardian:______________

Module 4: CLEANING AND SANITIZING EQUIPMENT AND PROCESSING/PACKAGING AREA

(CS)

WHAT TO PROCESS
Activity:
Answer the following Observation Guide Checklist about cleanliness and sanitation:
Direction: Put a check (√) on the appropriate space provided for if you practice the following activities.

Activity 2.
 Collect and make an album of product labels of the different cleaning materials that can be found in your
locality/market. Cite its particular use and purpose.

WHAT TO UNDERSTAND
Answer the following:
1. Why is it necessary to clean and sanitize tools and equipment before and after using it?
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2. 2 Differentiate cleaning from sanitizing.

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*(a posttest to be taken after this module…pls. contact your teacher about this)

Congratulations for finishing the modules for the First quarter!!!

God Bless and Move on…