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 3

INTRODUCTION

Tools and equipment which is not check before it will use it may cause an accident in a
food processing area. With regular inspection you can make sure your equipment is in
good condition and it will function well. A trained technician can determine if small
repairs will make a big difference and can suggest repairs to help your equipment run
more efficiently. An equipment inspector may point out details your team might tend
to overlook.

Most importantly, regular checking of the equipment may ensure the safety of
your workers. They will also think and function efficiently. Also, if the tools and
equipment is in good condition a food processing industry may produce a good quality
products and productive workers.

The lesson deals with how to pre-operational check the different basic
equipment used in Food (Fish) Processing. This includes the procedures in pre-
operational check of the equipment in food processing.

LEARNING COMPETENCY:
Select and Prepare Equipment for use (TLE_AFFP10-OE-Ic-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 faulty and damage machine/equipment according to workplace
requirements;
2. carry out the routine of pre-operational checks of the tools and equipment in
food processing; and
3. arrange steps in cleaning of equipment.
 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
_____________________________________________________________________________________________
_________________________________

CONTENT:

Pre- Operational Checks and Procedure in Using Equipment in Food Processing

Pre-Assessment:
1. What type of water is used in calibrating the refractometer?
a. Distilled water b. Lukewarm water c. Sea water d. Water from the faucet

2. If a pressure gauge is for a pressure cooker; thermostat is for a_____?

a. Can Sealer b. Double Boiler c. Meat Grinder d. Refrigerator

3. 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

4. Which of the following is the pre-operational check for thermometer?

a. Check the accuracy by measuring 200 salinometer brine solution.

b. Check its accuracy by dipping in hot foods if the mercury rises to desired
temperature.
c. Confirm that the prism is clean and free from scratches.
d. Check for any cracks, leaks, or breakage.

5. What device should check the prism?

a. Salinometer b. Thermometer c. Refractometer d. Graduated Cylinder

6. Which of the following is the pre-operational check for refractometer?

a. Check the accuracy by measuring 200 salinometer brine solution.
b. Check its accuracy by dipping in hot foods if the mercury rises to desired
temperature.
c. Confirm that the prism is clean and free from scratches.
d. Check for any cracks, leaks, or breakage.

7. What solution should use in cleaning of salinometer?

a. distilled water b. lukewarm solution c. brine solution d. Water base

8. How is the proper way to measure dry ingredients in a measuring cup?

a. Put one or two drops of ingredients.
b. Pour ingredients in the cup and level the ingredients with a metal spatula or
straight edge knife.
c. Pour ingredients until the desired level. Have the measuring lines at eye level to
be sure of exact measurement.
d. None of the above

9. What should be avoid in cleaning of refrigerator?

a. distilled water b. brine solution c. lukewarm water d. abrasive solution

10. What is the first step you should when defrosting the refrigerator?
a. Turn on the freezing unit.
b. Refill the ice cube tray.
c. Turn off the freezing unit.
d. Wash the ice cube tray.
 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

Keypoints

The pre-operational check is important in every working area in a food

processing laboratory. It involves a daily check of the tools and equipment in food
processing. Currently the pre-ops check is often not conducted in the right way
because some of the manufacturer’s does not have any information about the
proper way of checking. Any food processing machines that needs repairs,
maintenance or is observed to be unsafe to operate must be taken out until such
repair or maintenance has been done.

Engage Motivation
Directions. Observe the pictures below. Draw a thumbs up sign if the picture
shows right using of the equipment and thumbs down if not.

1. 2.

3. 4.

Discover
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.
EQUIPMENT, TOOLS/ PRE- OPERATIONAL PROCEDURE FOR USE
DEVICES CHECK
A. Standard Measuring Device
1. Thermometer Check its accuracy by Dip thermometer in
dipping in hot foods if the boiling liquids. Record the

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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

mercury rises to desired reading by °C or °F. Clean

temperature. after using
2.Salinometer Check the accuracy by Prepare brine solution.
measuring 200 Pour brine solution in a
salinometer brine solution. cylinder. Dip salinometer
Check if the salinometer in brine solution. Record
records the reading the reading. Clean after
correctly. using

3. Refractometer Confirm that the prism is Put one or two drops of

clean and free from the sample on the prism.
scratches. Use a brine Close the daylight plate
solution. Check if the gently. The sample must
boundary line is parallel to spread evenly over the
the memory lines prism surface. Air bubbles
should be eliminated. View
the scale through the
eyepiece. To focus, turn
eyepiece in either direction
until clear. Read the
measurement value where
the boundary line
intersects the scale. Wipe
the sample off with wet
tissue or wash the prism
with water. After washing
the prism, wipe off any
remaining water with a
dry soft tissue.

4. Weighing Scale Check the accuracy by Place the food to be

making sure the hand is weighted on the plate.
pointed at zero when the Determine the weight by
scale empty. checking where the hand
is pointed. Record the
readings in grams or
kilograms.
5.Graduated cylinders and Check for any cracks, Pour liquid ingredients
Beaker leaks, or breakage into the cylinder or
beaker. Bring to eye level.
Get the reading at the
lower meniscus. Record
the reading. Clean after
using
6. Measuring cups for dry Check for any cracks, Gently spoon the
ingredients leaks, or breakage ingredients into the cup,

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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

piling high or filling the

cup to overflowing, then
level the ingredients with a
metal spatula or
straightedge knife.
7. Measuring Cup for Check for any cracks, Pour liquid until the
Liquid Ingredients leaks, or breakage desired level of measuring
cup. Have the measuring
lines at eye level to be sure
of exact measurement
B. Equipment

1. Refrigerator/Freezer

A. What to Check

Check if there are any defective/repairable parts; Electrical insulations plugs,

outlets must be in working order

B. How to use Refrigerator/Freezer

1. Place only clean food and containers in the refrigerator/ freezer.

2. Wipe containers before refrigerating them.
3. Keep the refrigerator door closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator
door. A gasket, if kept in good condition, seals the cold air in the refrigerator.
5. Wash and clean the inside of the refrigerator once a week with a warm water –
baking soda mixture to which a little baking soda has been added. This is prepared
by mixing one teaspoon of baking soda with one liter of water. The exterior should
be washed with soap and water and then rinsed and dried. Avoid the use of
abrasive cleaning materials.
6. Remove ice cubes by letting cold water run over them in the ice – cube tray.
Shake or twist the ice cubes loose. Removing them with an ice pick might puncture
the tray.
7. Defrost the refrigerator as follows:
a. Turn off the freezing unit
b. Refill the ice cube pan with warm water not hot water, and place it on the bottom
shelf of the freezing unit
c. Keep the drip tray in place to catch the melting ice
d. Wash and refill the ice cube tray
e. Wash the refrigerator and the drip pan. Never try to speed up defrosting by
prying off ice.
f. When done, turn the refrigerator/freezer on.

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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

Practice Drills
Activity 1
Directions. Matching type. Connect the devices in Column A with its Pre-
operational check in column B. Write your answer on the space provided before
each number.

Column A Column B

_______ 1. Measuring cup a. accuracy of the scale

_______ 2. Refractometer b. mercury rises to desired
temperature
_______ 3. Salinometer c. records the reading correctly
_______ 4. Thermometer d. cracks, leaks, and breakage
_______ 5. Weighing Scale e. boundary line is parallel to the
memory lines

Activity 2
Directions. Read the procedure of the tools and equipment then identify what
device is being use in each procedure. Write your answer inside the box.

1. Pour liquid until the desired level of measuring cup. Have the
measuring lines at eye level to be sure of exact measurement.

2. Put one or two drops of the sample on the prism.

3. Record the reading by °C or °F.

4. Prepare brine solution. Pour brine solution in a cylinder.

5. Determine the weight by checking where the hand is pointed.

Activity 3
Directions. Write a sentence that describes the picture on how to use refrigerator.
Write your answer inside the box after each picture.

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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

1.

2.

3.

4.

5.

Activity 4:
Directions. Read the steps in defrosting of refrigerator then arrange it in proper
order. Use letter a-f in arranging. Write your answer inside the circle before each
number.

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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

1. Wash the refrigerator and the drip pan. Never try to speed up defrosting by
prying off ice.

2. Turn off the freezing unit.

3. When done, turn the refrigerator/freezer on.

4. Refill the ice cube pan with warm water not hot water, and place it on the
bottom shelf of the freezing unit
5. Keep the drip tray in place to catch the melting ice.
6. Wash and refill the ice cube tray.

Summary:

Every equipment must be check before it will be used to avoid any kind of
accidents. Here are some devices commonly used in food processing that must be
check regularly.
Device Pre-operational Check
1. Thermometer Check its accuracy by dipping in hot
foods if the mercury rises to desired
temperature.
2.Salinometer Check the accuracy by measuring 200
salinometer brine solution. Check if the
salinometer records the reading
correctly.

3. Refractometer Confirm that the prism is clean and free

from scratches. Use a brine solution.
Check if the boundary line is parallel to
the memory lines
4. Weighing Scale Check the accuracy by making sure the
hand is pointed at zero when the scale
empty.

5.Graduated cylinders and Beaker Check for any cracks, leaks, or breakage
6. Measuring cups for dry ingredients Check for any cracks, leaks, or breakage
7. Measuring Cup for Liquid Ingredients Check for any cracks, leaks, or breakage

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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

Post-Assessment:
Directions. Fill in the blanks with correct answer. Write your answer on the blanks.

1. A ________________ is a type of water used in calibrating the refractometer.

2. If a pressure gauge is for a pressure cooker; thermostat is for a______________.

3. Put ___________ drops of sap or syrup sample are needed in testing the
refractometer.

4. A thermometer must check its accuracy by dipping in hot foods if the

mercury rises to desired________________.

5. A ______________ device must check the prism if it is clean and free form
scratches.

6. A _______________ must check the accuracy by measuring 200 salinometer

brine solution.

7. A ______________ solution should use in cleaning of salinometer.

8. To proper way to measure dry ingredients in a measuring cup is pour

ingredients in the cup and ___________ the ingredients with a metal spatula or
straightedge knife.

9. A ___________ solution must be avoided in cleaning of refrigerator.

10. __________ the freezing unit is the first step you should when defrosting the
refrigerator.

REFERENCES:

Learning Module Food (Fish) Processing 10, pp 57-62

Mac Allister, “the importance of equipment inspection,” November 21, 2018
https://www.macallister.com/importance-of-equipment-inspections/

Prepared:
MYRA T. DE JESUS
Teacher II

Evaluated:

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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

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

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