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TLE
Food Processing
Quarter 1 – Module 5:
Procedure and Practices
in the Workplace
(Weeks 7 & 8)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
familiarize the different procedures in ensuring safety during Food Processing as well
as the proper use of tools, equipment, and devices with the use of the manufacturer’s
specification. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.
This module discusses the procedures and practices in the workplace which includes
the use of personal protective equipment and safety practices in operating the
equipment.

After going through this module, you are expected to:

1. explain the importance of PPE in the workplace;
2. practice the safety practices in operating available equipment at home; and
3. follow manufacturer’s manual and specifications in operating equipment.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment.

What I Know

Let us determine how much you already know about utilizing kitchen tools
and equipment. Take this test.

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________________ Module No: ____________
Name of Activity: What I Know Date: __________________

Directions: Read each of the following statements carefully and choose the letter of
the correct answer.

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

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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 the 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 using 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 anymore
B. request for a new sealer
C. undertake simple troubleshooting
D. borrow a can sealer from another class
6. Why should the food contact surfaces of machines or equipment be regularly
lubricated?
A. for easy operation
B. to prevent corrosion
C. 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
B. remove the knobs
C. don‘t do anything
D. apply lubricants like grease or oil to the screws
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 the equipment according to the
manufacturer‘s specifications?
A. to correctly operate them
B. to determine the 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. stainless steel
B. plastic D. wood
C.

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 What’s New

Rules for Kitchen Safety and Health

According to Kate Miller-Wilson of www.love.know.com, Kitchen safety awareness is

crucial during food preparation and cooking, as well as during clean-up and daily
living. Understanding the hazards present in the kitchen can help you avoid causing
an accident or subjecting your family to a bout of food poisoning.

Be Aware of Kitchen Safety Hazards

In order to stay safe in the kitchen, it's important to understand the dangers present
in this area of your home. From sharp knives to hot stoves, reading up on kitchen
hazards can help you change your habits and protect your family.

Knife Safety
Using a knife appropriately can help prevent serious injuries. To keep yourself from
sustaining a knife related wound or laceration:
• Always handle knives with caution.
• When picking up a knife, make sure you aren't holding anything else or are
distracted.
• Keep your knives sharpened so you don't need to strain while chopping,
slicing, or dicing.
• When chopping round objects, cut one side to make it flat and then lay them
flat side down on your chopping block. This way, you can stabilize whatever
item you are chopping.
• Grasp the knife handle firmly and lay your other hand on top of the knife to
prevent any blade contact.

Using Appropriate Cooking Tools

To keep hot items from slipping or spilling, use the right cooking utensils. Be sure
to:
• Use tongs to handle large, firm products. When handling hot items, grasp
them firmly and be mindful of oil or water splashing.
• Use tools with hand grips if you have difficulty with firmly grasping your
cooking tools.
• When using tools that have sharp edges for the first time, go slowly until you
get the hang of it. Graters, zesters, and mandolins all have the potential to
slice or cut your fingers or hands if you aren't paying attention, or misuse
them.
• Keep utensils clean to prevent food contamination. When hand drying or
putting sharp utensils away, watch where you place your hands.

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Practice Proper Food Safety
In addition to the hazards from heat and sharp objects, the kitchen also presents
safety concerns surrounding food preparation. Improper food preparation can lead
to food poisoning like salmonella. Keep these tips in mind to prepare food safely for
yourself and your family.

What is It

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.

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 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:

SAFETY PRACTICES IN THE OPERATION OF EQUIPMENT

Installation of equipment Food-contact surfaces of Lubricants used in can

should be in areas where equipment should be sealers and vacuum
cleaning and servicing constructed of suitable packers must be of good
will be safe and easy materials, free of cracks, quality; bearing or gears
crevices, rust, and drips that are not directly in
of paint contact with food during
processing may use the
prescribed lubricant and
oil
Equipment should be It should be made of
designed to allow materials that can be
adequate cleaning easily cleaned
Equipment should be It should be designed to
well selected and achieve the required food
efficiently placed to temperature should be
minimize transporting easily monitored and
controlled
All tools and devices that Properly place levers,
require calibration must handwheels so the
routinely be calibrated operator can manipulate
and a record of all them with the least
calibrations must be chance of position
maintained
Identify and keep records To protect against
of all equipment with electrical hazards, do not
regards to their immerse lid or any part
serviceability; if of the machine cord or
repairable and defective plug in water
Read the manufacturers’ Do not touch hot
specifications carefully surfaces. Allow cooling
for accurate and safe before putting on or
manipulation/operation taking off parts
of equipment or machine

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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:
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

FOLLOWING MANUFACTURER’S SPECIFICATIONS

Food processing equipment when sold is 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 that 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.

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Below are some photos of the manufacturer‘s specifications, which must be properly
interpreted resulting in an accurate and safe operation/manipulation of an
equipment/machine:

Different Manufacturer’s Specifications

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

Specification showing the capacity of the weighing scale (Photo taken at OSF Food
Processing Laboratory)

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 Operating Specific Equipment or Machines

The following are examples of equipment used in Food/Fish Processing and

instructions on how to operate them.

A. How to Operate A Can Sealer

(Photo taken at OSF Food Processing Laboratory, actual demonstration)

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B. How to Operate Pressure Cooker

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C. ILLUSTRATION ON THE HOW TO OPERATE A PRESSURE COOKER

(Photos taken at OSF Food Processing Laboratory)

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 What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________
Yr. Level & Subject (Specialization): _______________ Module No: ____________
Name of Activity: What’s More Date: __________________

Directions: Have a compilation of Instructional Manuals of at least 10 different

equipment, tools, devices used in Food Processing. Make a table showing the
capacity, dimension, and precautions on use. You can search on the internet
to answer this activity.

Name of Equipment, Capacity Dimension Precaution Uses

Tool, Device
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Have Learned Date: _________________

Directions: Answer the following questions:

1. What was the phrase “Safety first” implies?

2. After doing the activity in “What’s More”. Give at least 5 common pieces of
information that can be found in your compilation of Instructional Manuals.
a. ________________________________________________________________________
b. ________________________________________________________________________

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 c. ________________________________________________________________________
d. ________________________________________________________________________
e. ________________________________________________________________________

What I can do

Instructions: While doing the hands-on activity, make sure to record the process
and rate how good you are in performing such activity. Criteria for rating are given
for you and your teacher.

FILIPINO STYLE; HOMEMADE SPANISH SARDINES

https://tinyurl.com/y3fdtafr

Ingredients
• 12 servings • 1 white onion (optional)
• 1 kg sardine fish • 1 tsp whole black pepper
• 1 sachet of vegetable oil • 1/4 cup salt
• 1 large carrot • bay leaves
• 1 medium pickle • chilies

Procedure:
1. Clean the sardine's fish and remove the head and tail of the fish dried the fish
and add the salt to it.
2. Slice the carrot in thin round shapes
3. Repeat the same procedure to the pickle in the pressure cooker add the sliced
carrots, pickles, onions, and fish.
4. Add the vegetable oil, bay leaves, whole black pepper, and chilies
5. Cover the lid of a pressure cooker and cook the sardines for 45mins to 1-hour
medium heat.
6. Serve the sardines it can also place to sterilize jar to preserve the dish.

Note: For those who do not have a pressure cooker at home, you can use a shallow
frying pan with a tight lid to cover the mixture while cooking. You can also
refer to this link below, watch the video on how to cook Spanish Sardines
without the use of a pressure cooker.

https://tinyurl.com/y5hcr4fw

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 SELF TEACHER’S
CRITERIA for RATING POINTS
RATING RATING
Procedure:
- The procedure is properly and accurately follow. 10
Tools:
- Use the proper and appropriate tools in slicing 10
and deboning.
- Sterilized the deboning tools before using them.
Appearance:
- The fish is properly cleaned and still intact after
the cooking procedure. 20
- The vegetables are still recognizable and not
mushy.
Housekeeping:
- Keeping the area clean and free of dirt before and 10
after deboning.
- All the waste is properly disposed of.
TOTAL 50

Assessment

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

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. Your teacher instructed you to use a blender in preparing mango jam. It is

your first time using 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
2. Why should the food contact surfaces of machines or equipment be regularly
lubricated?
A. for easy operation C. to prevent cracks
B. to prevent corrosion D. to prevent wear and tear
3. Why should you check the 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

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 4. 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
5. Your can sealer is not sealing properly. Which of the following will you do?
A. do not use it anymore C. undertake simple troubleshooting
B. request for a new sealer D. borrow a can sealer from another class
6. 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
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
B. remove the knobs
C. don‘t do anything
D. apply lubricants like grease or oil to the screws
8. Why should you operate or use the equipment according to the
manufacturer‘s specifications?
A. to correctly operate them
B. to determine the cost of equipment
C. to be familiar with the necessary safety precautions
D. to be familiar with their parts and functions
9. Which of the following equipment/ materials are porous to bacteria, absorb
moisture and impart odor and color to the food?
A. metal B. plastic C. stainless steel D. wood
10. 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

References
K to 12 Food Processing Learning Module
Online Sources:
https://www.foodsafetymagazine.com/magazine-archive1/april-may-2012/preventive-maintenance-an-essential-
prerequisite-for-food-safety/, retrieved August 25, 2020
https://www.foodsafetymagazine.com/signature-series/equipment-maintenance-and-food-safety-what-you-need-
to-know/, retrieved August 25, 2020
https://tinyurl.com/y3fdtafr
https://tinyurl.com/y5hcr4fw

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