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Lesson Presention 2

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caballoangelinegrace
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9 views

Lesson Presention 2

Uploaded by

caballoangelinegrace
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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h e r y A r t s

Agr i - F i s
d So r t i n g
e c t i n g a n
Insp
Raw
P r o d u c t s
r i a l s a n d
Mate
e d b y G r o u p 2
P r e s e n t
LET US DEFINE
1. Breakdown - Mechanical failure causing malfunction.
2. Check - Test accuracy or examine condition.
3. Corrosion - Rusting or wear of parts due to chemical reactions.
4. Crack - Break or fissure in equipment.
5. Electrocution - Death from electric shock.
6. Inspect - Carefully examine for maintenance needs.
7. Leak - Hole allowing liquid or gas to pass.
8. Lubricant - Substance reducing friction in machines.
9. Preventive Maintenance - Regular inspections and repairs to minimize
breakdowns.
10. Repairs - Restoring equipment to good condition.
11. Switch - Electrical device with ON/OFF states.
12. Switch off - Turn off an electrical device.
13. Stow - Pack or store orderly.
14. Troubleshooting - Systematic fault location in circuits or systems.
Equipment in food processing plants is crucial for activities
involving fish, meat, fruits, and vegetables through methods
like salting, smoking, drying, pickling, freezing, or canning.
Each processing method requires specific equipment. To
ensure smooth operation, equipment must be properly
maintained through regular inspections, correct usage, and
post-operation tasks like cleaning and lubrication. Regular
preventive maintenance enhances serviceability and
operational efficiency.
Raw materials are the primary components a business
uses to make products.
In the most primary stage, raw materials are extracted
from minerals or produced from natural or chemically
created substances. Those materials are then refined
and used to make products for customers.
Raw materials, including ingredients, processing aids, and
packaging, are the foundation of finished food products.
As such, they must meet not only your specifications but
also regulatory requirements.
IMPLEMENT FOOD SAFETY PRACTICES
Sanitation i a processin plant is a primary concert
fall id processing it, 1t aesthetically offensive to
the consumers, and to provide clean, healthful,
and safe working conditions.
Sanitation standard operating procedures (SSOP)
are components of Good Manufacturing Practices
(GMPs) emphasizing sanitation procedures on the
topics to be discussed as follows:
Sanitary Practices in Workplace Sanitation Regulation:
A. Handling Raw Materials and Supplies:
Verify sources of supplies (fish, salt, packaging).
Assess quality and freshness of fish, including temperature.
Check for foreign materials, color, and purity of salt and additives.
B. Monitoring During Production:
Regularly ensure complete removal of entrails and gills for eviscerated fish;
wash whole fish thoroughly.
Adhere to correct brine concentration, ingredient amounts, and soaking times
for batch uniformity.
Observe proper drying or cooking endpoints for consistent product quality.
Ensure proper packaging in polyethylene (PE) or polypropylene (PP) bags for
retail; check stacking in carton or wooden boxes for bulk packs.
Ensure proper labeling of pre-packaged foods
according to regulations. All containers, whether
bulk or retail, must declare specific information.
Key labeling requirements for locally produced products include:

1. Product name and identification in bold capital letters


2. Manufacturer's name and address
3. Net weight (metric units)
4. Ingredients listed in decreasing order
5. Chemical additives (e.g., preservatives)
6. Open date marking (e.g., "Best before")
7. Lot Identification Code (using manufacturer's code)
Storage instructions (e.g., store in a cool, dry place)

For locally manufactured/repacked and imported/repacked products:


1. Same as in numbers 1, 3 to 8.
2. Name and address of manufacturer/repacker/importer
3. Country of origin
C. In Storing and Transporting
1. Check if properly identified and if new production
batches are segregated from previous batches
2. Check if, during storage and transport, the
product is not exposed to any of the following
direct sunlight or near source of strong sunlight
high temperature and humidity
contamination with moisture
contamination with dust or filth from the
environment
Before using equipment or machines, they must be
inspected to ensure proper functioning and good
condition. This involves checking for intact, non-defective
parts and ensuring electrical components are safe.
Preventive maintenance includes checking:

Machine temperature
Hydraulic fluid
Wear and surface condition
Cracks
Leak detection
Vibration
Corrosion
Electric insulation
LET US REMEMBER
Conducting pre-operation activities—such as
assembling, checking, inspecting, sanitizing,
readying, and stowing tools—ensures proper food
processing. Methods include salting, curing,
smoking, fermenting, pickling, canning, bottling,
sugar processing, drying, and dehydration. This
prevents accidents from faulty tools and ensures
appropriate devices are used. Minor troubleshooting
skills are also essential for equipment operators.
Performing Minor Troubleshooting
Operators need the skill to troubleshoot and make minor repairs on
malfunctioning equipment due to part breakdowns. Troubleshooting
involves inspecting machine parts to locate issues and determine
repair needs. Electrically operated equipment should be checked for
faulty insulation, plugs, or outlets to prevent accidents or fire
hazards. Machine parts prone to corrosion from food substances
require preventive maintenance. Equipment with leaks or cracks
must be regularly inspected for necessary repairs or replacements.

Machines/equipment with parts that have leaks and cracks must be


checked to make sure the necessary repair or replacement is
necessary
Reporting Breakdown of Equipment/Machine, Tools, and
Instruments

Report preparation is important when using food processing


equipment. The report will serve as a database for the company
that serves as a ready source of information as to the condition
of equipment and tools. This will help the company draft its
contingency measures in relation to preventive maintenance
measures that will prevent or minimize the breakdown of
equipment or machines.
Reports on the breakdown of machine parts will facilitate
troubleshooting and procurement of parts needed for repair or
replacement of parts that break
THANK YOU!

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