SLK 2 for T.L.E.

8 – FOOD PROCESSING (FISH)

QUARTER 2 WEEK 3
(Competencies from TLE_AFFP9-12 UT-Oc3)(MELC)

I . PRELIMINARIES
Competency
1. Apply procedures in switching off/plugging off food (fish)
TLE_AFFP9- processing tools, equipment, instruments, and utensils.
12 UT-Oc-3 2. Follow steps in cleaning and sanitizing tools, equipment,
instruments, and tools before storing.
3. Perform minor preventive machine maintenance.
4. Explain the proper disposal of defective tools, equipment,
instruments, and utensils.

Objectives 1. Apply procedures in switching off/plugging off food

processing tools, equipment, instruments, and utensils.
2. Follow steps in cleaning and sanitizing tools, equipment,
instruments, and tools before storing.
3. Explain the proper disposal of defective tools, equipment,
instruments, and utensils.

Topic/ PERFORM POST-OPERATION ACTIVITIES

Subject
Matter
Textbook Agri- Fishery - Food Processing (FISH) Learners Module
Materials Agri- Fishery - Food Processing (FISH) LM, CG, Calculator
Copyrights Department of Education – Talisay City Division
Total Points 40
Date February 1 - 5, 2020

II. CONTENT MAP

PERFORM POST-
OPERATING PROCEDURE

PROPER PERFORMING
PERFORMING MINOR REPORTING THE
INSPECTING MAINTENAN MINOR PREVENTIVE INSPECTION
AND CHECKING CE OF SOME TROUBLESHO BREAKDOWN OF
MAINTENANCE REPORT
FOOD EQUIPMENT
OTING

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III.CONTENT NOTES

PERFORM POST-OPERATING PROCEDURE

Equipment are essential machines in a food processing plant that are

important in undertaking activities in line with processing foods like fish, meat, fruits
and vegetables through salting, smoking, drying, pickling, freezing, or canning. In
every method of processing or preserving the food, different kinds of equipment
are used. To ensure that there is a smooth operation of any equipment, they must
be properly maintained. Proper maintenance starts with regular checking and
inspection of their parts, proper use or operation/manipulation, and conducting
post operation activities such as cleaning/sanitizing, applying oil and lubricants to
machine parts before stowing or storing them until such time that they will again
be used. Equipment/machines which undergo regular preventive maintenance
have a longer serviceability and are more efficient in terms of their operation.

STEPS TO REMEMBER:

• Inspecting and Checking Condition of Equipment/Machines Before,

During and After Operation.
…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.

• Proper Maintenance Of Some Food Processing Equipment.

…Below is some equipment used in processing foods that need to be
regularly inspected and checked before, during and after operation:

a.) The Can Sealer

b.) The Pressure Cooker

c.) The Mechanical and Electric Smokehouses

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d.) The Freezer and Refrigerator

e.) The Electric Fish Scalers

f.) The Oven and Gas Stove

g.) The Food Processor/Blender and Juice Extractor

h.) The Vacuum Packer

i.) The Electric Polysealer

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• 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.

• 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. This is done make sure that all equipment machines in
the food processing plant are always in good condition and ready for use
anytime.
…The following are some minor preventive maintenance done with
equipment/machines:
a.) Checking the switch, plugs and electrical cords of electrically operated
equipment.
b.) Checking the parts of some equipment/machines to determine if there are
defects, wear and tear, cracks, leaks, rusts or corrosion.
c.) Checking the equipment/machine thoroughly to make sure that all parts
are intact. Missing parts will cause the equipment/machine to malfunction.
d.) Cleaning, sanitizing and slowing all equipment/machines according to
manufacturer’s specifications and workplace policies and regulations.
e.) Regularly checking and inspecting main machine parts to guarantee that
the machine is in top shape or condition.
f.) Checking the condition of the machine and classify them as:
• Serviceable
• Repairable
• Defective
g.) Applying lubricants like oil and grease that undergo corrosion and friction
to prevent or minimize wear and tear of rubbing services.
h.) Checking machine temperature, hydraulic fluid, vibration, etc.
i.) Performing proper cleaning, care and sanitation.
• Reporting the Breakdown of Equipment/Machine, Tools and Utensils.
…The person in charge of inspecting and checking equipment/machines
used in processing foods like fish, meat, fruits and vegetables must make the
necessary report regarding the breakdown of equipment/machine, tools and
utensils and furnish the report to the person responsible in scheduling the
troubleshooting and repair of any equipment/machine, tools and utensils that
breakdown.

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 A Sample Report on Equipment/Machine Breakdown

Remarks and
Daily Inspection Report Date:
Recommendation
Condition Before During After Operation
Operation Operation
Can Sealer

Pressure Cooker

Mechanical/Electric
Smokehouse
Freezer
Refrigerator
Electric Scaler
Oven
Gas Range
Gas Stove
Food

Processor/Blender
Juice Extractor
Vacuum Packer
Electric
Polysealer

Inspected by: ________________

Reviewed by: ________________

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 IV. ACTIVITIES

Activity 1 (Competency 3)
Date: __________
Directions: Write some of the Food Processing Equipment and give the uses and
function inside the box:

Food Processing Equipment: Uses and Function:

1. _____________________________ 1. _________________________________

2. _____________________________ 2. _________________________________

3. _____________________________ 3. _________________________________

4. _____________________________ 4. _________________________________

5. _____________________________ 5. _________________________________

Activity 2
Date: _____________
Title: Performing Minor Preventive Maintenance

Directions: The following are steps on some minor preventive maintenance done
with equipment and machine. Arrange the steps in chronological order (no. 1-5)

1.Checking the parts of some equipment /

machines to determine if there are defects.
2.Cleaning, sanitizing, and slowing all equipment
according to manufacturer’s specification.
3.Regularly checking and inspecting main
machine parts to guarantee that the machine is
in good condition.
4.Checking the parts of some
equipment/machine that intact.
5.Checking the switch, plugs, and electrical cords
of electrically operated equipment.

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V. EVALUATION:
Date:_____________
Multiple Choice:
Directions: Read and understand the questions below. Select the best answer from
the options given. Write the letter only of your answer on your answer sheet.

1.) Why do you need to inspect and check equipment/machines before, during
and after using them?
A. to make sure they are in good condition
B. to determine defective machine parts
C. to determine trouble shooting activities to perform
D. to check the machine is repairable
2.) There is a strong odor of a gas coming from the LPG tank of the gas range in
your Food Processing Laboratory Room, which of these will you conclude?
A. the LPG tank has a leak
B. the hose connected to the LPG might be leaking
C. the LPG regulator is defective
D. the regulator not properly close
3.) To prevent electrocution or fire due to short circuit, which of these should you
do before using any equipment/machine?
A. check electrical outlets
B. check plugs and switch of electrical equipment/machines
C. check electrical cords
D. check the condition of the equipment
4.) Which of these is a manufacturer’s specifications concerning the use of a
freezer in the food processing plant?
A. Switch off before unplugging
B. Just unplug even if not switched off
C. Do not defrost regularly
D. Clean it in a proper way
5.) To prevent the metal surface of your gas range, oven and gas stove to corrode,
which of these should you do?
A. wash with soap and water
B. wipe off spilled food then wash and wipe thoroughly
C. scrape the surfaces with spilled food then apply lubricants
D. none of these
6.) How do we checked the machine to avoid overheating.
A. Electric insulation
B. Hydraulic fluid
C. Leak detection
D. Machine temperature
7.) What is the best way to checked, minimize wear and tear of parts by washing,
drying and lubricating machine parts.
A. Corrosion
B. Crack
C. Insulation
D. Vibration
8.) What food processing equipment that easy to dismantle and assemble as
compared with the automatic electrically operated sealing machine.
A. Can Sealer B. Electric Scaler C. Gas Range D. Pressure Cooker
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 9.) What food processing equipment is an automatic defroster should be
thoroughly cleaned every week by wiping off containers of food and removing
all foods that cannot be used.
A. Blender
B. Refrigerator
C. Scaler
D. Vacuum
10.) 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.
A. Electric insulation
B. Hydraulic fluid
C. Leak detection
D. Machine temperature
11.) Which of the following should be applied to the equipment or machine
to prevent or minimize wear and tear of rubbing services?
A. Cooking oil
B. Hot or cold water
C. Water with lemon
D. Lubricants like oil and grease
12) Which of the following is NOT a classification of the condition of the machine?
A. Defective
B. Observable
C. Repairable
D. Serviceable
13.) Why is there a need to check that all machine parts are intact?
A. To make the manufacturers or owners satisfied
B. To guarantee that the machine is defective
C. To prevent the equipment to malfunction
D. To prevent the machine from rusting
14.) Which of the following is TRUE as seen on a report on equipment/machine
breakdown?
A. A condition of the machine is monitored before, and after operation.
B. The report is reviewed before inspected.
C. The inspection is done once or twice a week.
D. The condition of the machine is monitored before and after operation.
15.) What must we remember about proper maintenance of essential machines?
A. Post operation activities such as cleaning are unimportant.
B. Machines that under preventive maintenance can function less.
C. Proper maintenance starts with regular checking and inspection of their
parts.
D. To ensure that there is smooth operation of any equipment, they must be
checked every two years.

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VI. ADDITIONAL READINGS:
Food processing can be as basic as: freezing, canning, drying, and salting.
… Freezing in food processing method of preserving food by lowering the temperature
to inhibit microorganism growth.
…Canning is an important, safe method of food preservation and it is the process
which involves placing foods in jars and heating them to a temperature that destroys
microorganisms.
…Drying is a method of food preservation in which food is dried. Drying inhibits the
growth of bacteria, yeasts, and mold through the removal of water.
…Salting is the preservation of food with dry edible salt. It is related to pickling in
general and more specifically to brining and is one form of curing.

Answer the following questions:

1.What are the methods of food preservation?
2.How do we preserve food from spoiling?
3.What is the most important method in food preservation?
4.What are the 3 ways to preserve food?

VI. ANSWER KEY

Additional Reading:
1.freezing, canning, salting, drying
2.food preparation method
3.canning
4.salting, drying, freezing

VII. REFERENCES

References
Department of Education. 2020. Fish Processing. Bataan: Deped Region III.
Wikipedia. 2020. Food Processing. Accessed November 10, 2020.
https://en.wikipedia.org/wiki/Food_processing.

Subject Teacher: ______________________

Contact No.: _________________________
Prepared by:
Name: IGNAMIE D. ROCHE
School: Jaclupan National High School

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VIII. FEEDBACK NOTES TLE 8 WEEK 3 Food Processing

LEARNER’S FEEDBACK
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PARENTS’/GUARDIANS’ FEEDBACK
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 ANSWER SHEET

TLE 8 WEEK 3 Food Processing

Name: ___________________ Year & Sec: ______ Contact No:______________
School: ______________________________ Teacher: ______________________

III. ACTIVITIES:

Activity 1 (Competency ___ ) IV. EVALUATION:

Date: __________
Direction: Date: _________________
_______________________ Direction:
Score: ______ ______________________
1. ________ Score: ______
2. ________
3. ________ 1. ________
4. ________ 2. ________
5. ________ 3. ________
6. ________ 4. ________
7. ________ 5. ________
8. ________ 6. ________
9. ________ 7. ________
10. ________ 8. ________
9. ________
10. ________
ACTIVITY 2:

Date: _____________
Title: ___________________________
Direction: _______________________________________ Score: ______

STUDENTS’ SIGNATURE: ____________________

PARENTS’ NAME AND SIGNATURE: _____________________

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