Detailed Lesson Plan in Agri-Fishery Arts

(Food Fish Processing)y

Tools, utensils and Equipment for Fish Processing

I. OBJECTIVES

At the end of the lesson the students should be able to :

A. Identify the kinds of construction materials for tools, utensils, and

equipment
B. Discuss the proper sanitation and calibration of tools, utensils and
equipment prior to use.
C. Apply the standard Procedure and minor preventive maintenance
procedures on equipment and instruments are discussed in line with
organization’s maintenance system.
D. State the importance on how to safety utilize of tools, utensils and
equipment according to job requirements and manufacturer’s
specification.

II. SUBJECT MATTER

A. Topic: Use tools, equipment and utensils by following standard
procedure
B. Reference: K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
Learning Module Food (Fish) Processing
Exploratory course Grade 7 and 8
C. Materials: Laptop, Cell phone, Power point Presentation

III. PROCEDURE
Teacher’s Activity Student’s Activity
A. Preliminary Good Morning Class
Activities
Let us Start Our Class with a prayer (Studentswill
1. Prayer greet and pray)
Let us put our Self in the presence of the
lord.

Dear Lord, thank you for today. Thank

you for ways in which you provide for us
all. For Your protection and love we
thank you. Help us to focus our hearts
and minds now on what we are about to
learn. Inspire us by Your Holy Spirit as
Good Morning
we listen and write. Guide us by your
Ma’am
eternal light as we discover more about
the world around us. We ask all this in
the name of Jesus. Amen.
 Once again Good Morning

2. Checking of As I call your name, Please say present. Students say

Attendance present as I call
their name.
3. Review Last time We Discussed about the Students name
different tools, utensils and equipment in the different
food fish processing. tools, utensils
Q1. Anyone of you can give an example and equipment.
of tool, utensils, and equipment?
Q2. What are the Uses of Specification? Students state
the uses of
specification
based on their
understanding.
4. Motivation Show a Text Collage *Sanitize
*Cleaning
*Check
*Metals
*Troubleshooting
*Standard
Procedure
*maintenance
*Plastic
What word can you see in the collage? *wood
*Stainless steel
So this are the words related to what are *Calibrate
we going to tackle about.
B. Activity I have here a video presentation. While Students watch
watching please take down notes. the video
carefully.
https://www.youtube.com/watch?
v=ChVbGDC8hhk

C. Analysis As you watched in the video clip, Student 1: the

video is all about
Q1. The video is all about, what? the proper
Q2. What are the things you need to storing of tools
consider in Storing of tools, utensils and and equipment.
equipment?
Students
enumerate the
tips in properly
storing the tools
and equipment.
D. Abstraction Equipment/Machine Wear and Tear
One factor to consider in the Students listen
selection/purchase of food processing
equipment is the construction materials used attentively to the
in making the equipment/machine, tool or teacher.
utensil. Food equipment and utensils have
food contact and non – food contact
surfaces.
.
The Food and Drugs Administration (FDA)
and construction standards from Nation
Sanitation Foundation (NSF) International
and Underwriters Laboratories Inc. require
foodequipment and utensils to be:
1. Smooth
2. Seamless
3. Easily cleanable Students
4. Easy to take apart, disassemble or participate in
dismantle reading the
5. Easy to put together or reassemble content.
6. Equipped with rounded corners and edges

Materials used in the construction of utensils

and food – contact surfaces of equipment
must be non – toxic and not impart color,
odors, or tastes to foods. Stainless steel is
a preferred material for food contact
surfaces.
Below are the kinds of construction materials
for equipment:
1. Metals
Chromium over steel gives an easily Students state
cleanable, high - luster finish. It is used their insight
in toasters, waffle irons, etc. Noncorrosive about the copper
metals formed by the alloys of iron, nickel,
and chromium are also used in the used as cooking
construction of food service equipment. ware.
Lead, brass, copper, cadmium, and
galvanized metal must not be used as
food – contact surfaces for equipment,
utensils, and containers because they cause
chemical poisoning if they come in contact
with the food.
2. Stainless steel
Stainless steel is the most popular materials
for food operations.
It is commonly used as food containers. It
has a highly durable finish with a shiny
surface which is easy to clean and maintain.
3. Plastic
Plastics and fiberglass are frequently used in
foodservice equipment because they are
durable, inexpensive, and can be molded
into different combinations.
Some examples of plastics used in food
establishments are:
1. Acrylics - used to make covers for food
containers
2. Melamines – used for a variety of dishes
and glassware
3. Fiberglass – used in boxes, bus trays, and
trays
4. Nylons – used in equipment with moving
parts
5. Polyethylene – used in storage containers
and bowls
6. Polypropylene – used for dish washing
racks
4. Wood
Wood is light in weight and economical but it
is porous to bacteria and
moisture and it absorbs food odors and
stains. Wood also wears easily under normal
use, which requires frequent maintenance
and repair. Wood is used for cutting boards,
cutting blocks, etc.

Cleaning and Sanitizing Equipment

and Instruments
Sanitizing and disinfecting the tools,
equipment and utensils will destroy all germs
and microorganisms which were not
removed after washing with soap and water.

Proper cleaning and disinfecting leads

to:
1. Minimizing product rejection, return and
complaints due to defects resulting from
the use of defective or inappropriate tools,
equipment and utensils.
2. Lengthening product shelf life due to the
reduction of contamination resulting
from the use of properly sanitized and
disinfected tools, utensils and equipment
3. Reduction of the risk on food poisoning
due to the use of unsanitized tools,
equipment and utensils.
4. Facilitating preventive maintenance which
include checking the machine temperature,
hydraulic fluid, wear and surface condition,
crack, leak detection, vibration, corrosion,
and electric insulation.
The use of sanitizing agents leads to
effective sanitation of tools, equipment and
utensils. Sanitation with the use of physical
and chemical sanitizing agents will kill
residual microorganisms that remain after
cleaning. Cleaning by washing with soap and
water is very important as it ensures the
removal of dirt or debris by physical and/or
mechanical means. Clean water is to be
used to finally wash and rinse all utensils,
tools and equipment. Sanitizing or
disinfecting, on the other hand, rids or
reduces the number of micro-organisms on
surfaces where food comes in contact with. It
cannot beaccomplished until surfaces where
foods are processed are clean.
Cleaning alone by washing will not be
capable of totally eradicating microbes,
germs
and viruses, hence the need to use sanitizing
agents.
Chlorine is one of the cheapest and
most easily available sanitizers in the
market. It is popularly used in the treatment
of water for both household and plant.
1. Procedure in Cleaning Equipment and
Instruments
a. Wash all the equipment / 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 amount of chlorine and
water.
c. Mix and dip the equipment / instruments in
the mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.

Proper Stowing of Tools, Equipment and

Utensils
Tools, equipment and utensils must be
properly stowed in order to protect them from
rusting and contamination,so thus lengthen
their serviceability. They must be kept in
clean
cabinets which are well – ventilated and not
subjected to drafts or rain.
Tools and utensils which were washed must
be drained and wiped – dry before
keeping them. They are kept in an orderly
way in order that it will be easy to assemble
or
prepare them when needed. The cabinets or
racks where they are kept must be properly
labeled for easier identification on the part of
the user.
Procedure:
1. Wash the equipment/instruments with
soap.
2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a
sanitizing solution.
4. Rinse with clean water.
5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the
equipment/instruments.
9. Pack/store/keep in a clean dry cabinet.
Procedures in Calibrating Measuring
Devices and Instruments
1. Salinometer
a. Prepare brine solution.
b. Pour brine solution in a cylinder.
c. Dip salinometer in brine solution.
d. Record the reading.
e. Clean instrument after using.
2. Thermometer
a. Dip thermometer in boiling liquid.
b. Record the reading by OC or OF
c. Clean after using.
3. Refractometer
a. Place a drop of fresh sap or syrup sample
on the refractometer.
b. Close the cover.
c. Quickly read the scale (the line on the top
of the darker area). Readings
should be taken to the nearest 0.1 percent.
d. Rinse with water after each reading and
dry with tissue paper.
4. Weighing scales
Put the food on the weighing scale. Record
the reading in grams or kilograms.
5. Measuring cups for dry ingredients
Gently spoon the ingredients into the cup,
filling the cup to overflowing. Then
level off with a metal spatula or straight-
edged knife.
6. Measuring cups for liquid ingredients
Pour liquid on level surface of measuring
cups. Have the measuring lines at
eye level to be sure of the exact
measurement.
It is important to review all procedures
regarding the use of all standard measuring
devices to ensure that they will be properly
used in accordance with manufacturer’s
specification.

Inspecting and Checking Condition of

Equipment and Machines (USE)
Before any equipment or machine is
used, it must first be checked to make sure
that it is very functional and in good
condition.
This will also assure that electrical plugs
and wiring are not defective and will not in
any way cause problems on short circuits,
electrocution or any form of accident.

checking and inspecting equipment and

machines will facilitate Preventive
Maintenance which include checking the
following:
1. Machine temperature – this is checked to
avoid overheating
2. Hydraulic fluid – this must be checked to
guarantee that the equipment/machine
which is operated by water or other liquids
moving through pipes under pressure
will function well
3. Wear and surface condition – this is being
checked to make sure no machine
parts are deteriorating or defective due to
everyday use
4. Crack – this needs to be checked to see to
it that there are no broken parts in an
equipment or machine which will cause the
breakdown of the machine or as a
source of leak
5. Leak detection – this is checked to prevent
accidental release of gas, water, oil,
etc. from the machine
6. Vibration -
7. Corrosion – this is checked to minimize
wear and tear of parts by washing, drying
and lubricating machine parts.
8. Electric insulation – this must be checked
to guarantee that there are no live wires
exposed during the operation of an
equipment which may result to short circuits
or electrocution and even fire.
All equipment/machines to be used in
processing /preserving foods like fish, meat,
fruits and vegetables must be inspected and
checked to determine their condition prior to
use and even after using them.

Performing pre – operation activities

ensures that all the tools, equipment and
utensils are assembled, checked, inspected,
sanitized, readied and stowed after use are
the appropriate devices required in
processing the food based on the method of
processing that will be undertaken like
salting, curing, smoking, fermentation,
pickling, canning, bottling, processing using
sugar, drying, and dehydration or artificial
drying.
Performing Minor Troubleshooting
Troubleshooting on equipment/machines that
breakdown is very essential in a food
processing plant. This is a way by which
faulty/malfunctioning or defective machine
parts are diagnosed and their appropriate
repair or replacement is effectively done.
Below are some minor
troubleshooting activities that are
undertaken:
1. Replacement of the defective parts of
equipment like can sealer, pressure cooker,
gas stove and gas range, etc.
2. Replacement of the missing parts of a can
sealer, pressure cooker, gas range,
gas stove, etc.
3. Replacement of defective or
malfunctioning electrical cords, plugs and
switch of
electrically operated equipment like freezer,
refrigerator, smokehouse, fish scalers,
blenders, poly sealers, etc.
4. Applying lubricant to machine parts that
are slightly undergoing corrosion or wear and
tear.
5. Replacement of machine parts with cracks
or leaks.
6. Replacement of leaking pipes in
equipment requiring hydraulic fluid.

Performing Minor Preventive Maintenance

Preventive Maintenance is a system of
maintenance that aims to minimize or
eliminate breakdown in equipment and
machinery by a program of regular
inspection and repairs.
The following are some minor preventive
maintenance done with
equipment/machines:
1. Checking the switch, plugs and electrical
cords of electrically operated equipment.
2. Checking the parts of some
equipment/machines to determine if there
are defects, wear and tear, cracks, leaks,
rusts or corrosion.
3. Checking the equipment/machine
thoroughly to make sure that all parts are
intact. Missing parts will cause the
equipment/machine to malfunction.
4. Cleaning, sanitizing and stowing all
equipment/machines according to
manufacturer’s specifications and workplace
policies and regulations.
5. Regularly checking and inspecting main
machine parts to guarantee that the machine
is in top shape or condition.
6. Checking the condition of the machine and
classify them as:
a. Serviceable
b. Repairable
c. Defective
7. Applying lubricants like oil and grease that
undergo corrosion and friction to
prevent or minimize wear and tear of rubbing
surfaces.
8. Checking machine temperature, hydraulic
fluid, vibration, etc.
9. Performing proper cleaning, care and
sanitation.

Interpreting 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 as an
assurance that the equipment/machine or
tool is in excellent condition for it has passed
quality control in its construction.
A food processor, however, must
know the essential information regarding
the equipment in terms of how they must
be operated or used in accordance with
the manufacturer’s specifications.
Before operating any equipment, it is
important to be familiar with the
manufacturer’s
specifications, which include:
1. Handling requirements
2. Operating requirements
3. Discharge label
4. Reporting
5. Testing
6. Positioning
7. Refilling

Aside from knowing the correct operation of

the equipment or machine, it is also
important to know this information:
1. Basic safety precautions to follow when
using the equipment
2. Warning labels which specify how to
properly operate an equipment
3. Instructions on the proper care of the
equipment/machine
 4. Instructions on the correct operation of the
equipment

To ensure that food processing

equipment can be properly maintained in line
with company or organization’s maintenance
system. The condition of machine parts can
be easily detected as to the presence of:
a. wear and tear
b. cracks
c. leaks
d. corrosion
If the parts of equipment are easy to
assemble and disassemble then the
condition of machines or equipment can be
easily reported as:
a. serviceable
b. repairable
c. defective
d. replaceable
If the parts are easy to assemble and
disassemble, it is easy to dismantle machine
parts that breakdown so they can be
repaired or replaced right away.

E. Application List down the tips or steps on the proper 1. Put only clean
use and care of a refrigerator. food in the
refrigerator.
2. Put only clean
containers in the
refrigerator. Wipe
before refrigerating
them.
3. Keep the
refrigerator closed.
4.
Keep fatty
substances and
hands off the
rubber seal or
gasket of the
refrigerator
door. A gasket
kept in good
condition seals the
cold air in the
refrigerator.
5. Wash and clean
the refrigerator
once a week with
warm water to
which a little
baking soda has
been added. This
is prepared by
 mixing one
teaspoon of baking
soda per quart of
water. The exterior
should be washed
with soap and
water and then
rinsed and dried.
Avoid the use of
abrasives.
6. Remove ice
cubes by letting
cold water run
over them in the
ice – cube pan.
Removing them
with an ice pick is
liable to puncture
the pan.
7.Defrost the
refrigerator
A. Valuing Questioning: 1. yes
1. Do you learn something? 2. Pour liquid on
2. Give the procedure using measuring level surface of
cups for liquid ingredients? measuring cups.
3. Enumerate things that include in Have the
measuring lines at
preventive maintenance eye level to be
sure of the exact
measurement.
3. .
*Machine
temperature
*Hydraulic fluid
*Wear and surface
condition
* Crack
*Leak detection
*Vibration
*Corrosion
*Electric
insulation

Assignment
List Down types of Measurements