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TLE/TVL
Food Processing
Quarter II – Week 1, 2, & 3
Preparing Equipment and Tools

CONTEXTUALIZED LEARNING ACTIVITY SHEETS

SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE/TVL – Food Processing – Grade-9
Contextualized Learning Activity Sheets (CLAS)
Quarter II - Week 1: Preparing Equipment and Tools
First Edition, 2020

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Published by the Schools Division of Puerto Princesa City

Development Team of the Contextualized Learning Activity Sheets

Writers: Rolyn A. Manal
Content Editors: Jocelyn E. Pacanza
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Reviewers: Dennis M. Lucas, PhD, EPS – EPP/TLE/TVL
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Loida P. Adornado, PhD, ASDS
Cyril C. Serador, PhD, CID Chief
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Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

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Name: Grade & Section:

Lesson 1
Preparing Equipment and Tools

Learning Competencies:

Prepare Equipment and Tools. TLE-AFFP9-12IS-IIa-c-1

Objectives: 1. Prepare equipment and tools for inspection and sorting in accordance with
manufacturer’s specifications and workplace requirements
2. Check, clean and sanitize equipment and tools in accordance with
manufacturer’s specifications and workplace requirements
3. Maintain the equipment, materials/supplies needed in accordance with
approved specifications

Let’s Explore and Discover

Today, we will focus on how to inspect and sort raw materials
Unlocking of and product (IS) in fish processing. Check, clean, and sanitizing
Difficulties equipment and tools in accordance with manufacturer’s
specification and wprkplace.
Contamination- the
unintended
Look at the pictures below.
presence
ofpotentially
harmful substances, What do you think is the
including purpose of inspection and
microorganisms, regular checking of tools,
chemicals,and equipment in food
physical objects in processing?
food.

Hand
Wash-Rinse-Sanitize Washing

Yes, correct! The purpose of an inspection is to identify whether work equipment can be
operated, adjusted and maintained safety-with any deterioration detected and remedied
before it results in a healthy and safety risk.

Regular checking and inspection of equipment and machines will facilitate Preventive
Maintenance which includes the following:
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1. Machine temperature- checking to avoid overheating.
2. Hydraulic fluid – checking to guarantee that equipment/machine which is operated by
water or other liquids moving through the pipes under pressure will function.
3. Wear and surface condition- to make sure no machine parts are deteriorating or
defective due to everyday use.
4. Crack - to see to it that there are no broken parts which will cause the breakdown of the
machine or as source of leak.
5. Leak detection –to prevent accidental release of gas, water, oil from the machine.
6. Vibration – checking to determine if there is an instance of shaking or moving back and
forth rapidly which will affect the performance of equipment or machine.
7. Corrosion – checking to minimize wear and tear of parts by washing, drying and
lubricating parts.
8. Electric insulation – checking to guarantee that there are no live wires exposed during
the operation of an equipment which may results in short circuit, electrocution, or even
fire.

Now, let us have another example. Who should carry out the inspection
of work equipment?

What to look at?

What to look for?

What to do in case there is a

problem?

Yes, that is right! Equipment can be inspected by someone who has sufficient knowledge
and experience. When checking part instruments it is necessary to re- assemble them to
ensure that they are working correctly. This also a good way of checking that all the parts
are there, but remember they need to be disassembled again prior to sterilization.
Some tools, equipment and machine can be check,clean and sanitize in accordance with
manufacturer’s specification and workplace.
Let us have another picture.

What are the things to remember

during inspection?

How about the factors affecting

cleaning?

What are good manufacturer’s

practices?

That is right! You need to check specially if instruments are clean and free of any
residue, including water. Soil type, soil condition, type of cleaning agent, and length of
treatment are the factors affecting cleaning. Good Manufacturing Practices (GMPs) are the
minimum sanitary and processing requirements necessary to ensure the production of
quality food.
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 Factors affecting Cleaning

a. Soil type (organic, inorganic and other source)

b. Soil condition ( Infestation of microorganisms)
c. Water temperature
d. Surface being cleaned
e. Type of cleaning agent
f. Agitation or pressure
g. Length of treatment
Importance of Sanitation

1. Prevents pest infestation

2. Kills bacteria already present
3. Reduces potential for cross contamination
4. Helps increase shelf- life
5. Minimizes chance for injury
6. Helps create a more pleasant work environment

Sanitizer is a type of antimicrobial that kills or irreversibly inactivates at least 99.9

percent of all bacteria, fungi, and viruses (called microbials, microbiologicals,
microorganisms) present on surfaces, tools, utensils and equipment.

Types of Sanitizers

• Quaternary Ammonium Chlorides • Chlorine dioxide

• Acid-based sanitizers • Hypochlorites

Categories of Sanitation for Fish Processing Plants

• Housekeeping
• Rodent elimination
• Insect pest elimination
• Cleaning
• Microorganism
• Construction and maintenance of buildings and equipment
• Employee’s facilities
• Water
• Waste

(Source: Blair D. Castillon,PhD, et al, Food (Fish) Processing K to 12 –Technology and

Livelihood Education, Pasig City; Department of Education, 2013, 58-70.)

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 Let’s Practice

Directions: Fill the tank by finding a word inside the word box that state regular checking
and inspection of equipment and machine that will facilitate Preventive Maintenance.

Machine Temperature length of treatment Hydraulic Fluid

Water condition Leak Detection Vibration Crack

1._____________________
2._____________________

3._____________________
4._____________________

5._____________________

Directions: Read each statement carefully. Write TRUE if the statement is correct;
FALSE, if it is incorrect.

_____1. Cleaning and disinfection are the most frequent operation in modern food
processing.
_____2. Cleaning is the removal of dirt and organic substance, such as fat and protein
particles from surfaces of walls, floors, tools, and equipment.
_____3. The objective of inspection prior to using of any reusable container is to see to it
that they are new.
_____4. Acid based sanitizer is a type of sanitizer.
_____5. Equipment can be inspected by someone who has sufficient knowledge and
experience.

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 Let’s Do More

Directions: Arrange the following procedures in cleaning your tools. Write 1 for the
first step, 2 for the second step and so on…on the blank provided.

_____ A. Do not put your tools on wet after using.

_____ B. Always remove soil from tools after each use.
_____ C. After each use wipe the metal parts with an oily rag.

_____ D. Store in a dry place.

_____ E. Allow them to dry completely.

Directions: Rearrange the jumbled word/s in the box using the given clue in the arrow.
Write your answer in the space provided.

GINPEEKESUOH •refers to tidiness and proper

1._____________________________ removal of waste.

AEINNGCL
• is the removal of dirt.
2.____________________________

ZERITISAN • is a type of antimicrobial that kills

3.____________________________ germ on skin and object.

KCARC • to see to it that there are no

broken parts which will cause the
4.____________________________ breakdown of the machine.

•Checking to determine if there is

ATIONBIVR an instance of shaking or moving
5. ___________________________ back and forth rapidly.

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 Let’s Sum It Up
Directions: Write the missing letters to complete the word in each number. Choose your
clue from the word bank.

1. R_W Word Bank

2. M__TE__IAL_ INSPECT
3. I_S_E_T SORT
RAW
4. _OR_ MATERIALS
5. P_O_U_ T_ PRODUCTS

Let’s Assess

Directions: Read the questions carefully and choose the best answer from the options
given. Circle the letter of the correct answer.

1. Which of this statement implies the removal of dirt and organic

substances, such as fats and protein particles from surfaces of walls,
floors, tools and equipment?
A. Cleaning B. Inspection C. Sanitation D. Sorting

2. Which of the following is not a type of sanitizer?

A. Acid Based Sanitizer C. Hypochlorites Acid
B. Chlorides Chlorine Peroxide D. Quarternary Ammonium

3. Which of the following is the key component of the HACCP Plan?

A. Cleaning C. Sorting
B. Monitoring D. Recording Information

4. Which of the following is not an example of Food Safety Practices and Principles?
A. Following Law
B. Prevention of contamination
C. Minimizing contamination
D. Maximizing contacts from human or animal feces

5.Which of the following is NOT the purpose of inspection?

A. To determine the condition of the equipment
B. To calibrate the tools and equipment
C. To buy a new one
D. To ensure safety

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Directions: Give atleast five (5) Importance of Sanitation

1.

2.

3.

4.

5.

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 Answer Key

Let’s Practice

1. Machine temperature 1. True

2. Hydraulic fluid 2. True
3. Leak detection 3. False
4. Vibration 4. True
5. Crack 5. True

Let’s Do More Let’s Sum It Up

Let’s Assess
Activity 1
1. 1 1. Housekeeping 1. Raw 1. A 6. Prevents pest infestation
2. 2 2. Cleaning 2. Material 2. B 7. Kills bacteria already present
3. 3 3. Sanitizer 3. Inspect 3. B 8. Helps increase shelf- life
4. 5 4. Crack 4. Sort 4. A 9. Minimizes chance for injury
5. 4 5. Vibration 5. Products 5. C 10. Reduces potential for cross
contamination

References
Module

Blaire D. Castillon, PhD.FOOD (FISH) PROCESSING K TO 12-Technology and

Livelihood Education. Pasig City: Department of Education, 2013.

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