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Food Fish Processing 10-Q2-Week 4

This document contains information about safe workplace procedures and emergency procedures for a food processing class. It discusses personal hygiene practices, food plant sanitation requirements, and emergency plans. Specific emergency procedures are outlined for gas leaks, fires, and first aid situations like choking or an unconscious patient. Students are given assessments to test their understanding of classifying safety procedures and identifying preservation of life versus emergency situations during food processing.

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228 views10 pages

Food Fish Processing 10-Q2-Week 4

This document contains information about safe workplace procedures and emergency procedures for a food processing class. It discusses personal hygiene practices, food plant sanitation requirements, and emergency plans. Specific emergency procedures are outlined for gas leaks, fires, and first aid situations like choking or an unconscious patient. Students are given assessments to test their understanding of classifying safety procedures and identifying preservation of life versus emergency situations during food processing.

Uploaded by

IlY-MyraTorresDeJesus
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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Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN


Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Activity
Performance 10
Worksheet
in
TLE (Food Processing)
Quarter 2: Week 4
Report Faulty or Damaged
Machine/Equipment in Accordance
with Workplace Procedures
(TLE_AFFP10-OE-IId-3)
Safe Workplace Procedures and Emergency Procedures

MELC: Report Faulty or Damaged Machine/Equipment in Accordance with


Workplace Procedures
Code: TLE_AFFP10 OE-IId-4
Objectives:
a. Identify the safety produce in a workplace area; and
b. Follow the emergency procedures in food processing area.

Safe Workplace Procedures

Good Manufacturing Requirements/Regulations should be adhered to have


an ideal workplace for Food Processing. The following should be observed:

1. Personnel Hygiene – the major concern here is being healthy. This


includes the health status of the person – free from any disease, illness, and
injury. Processors should maintain a high degree of personal cleanliness;
must wear suitable protective clothing, hairnet, gloves, facial mask, and
rubber shoes.

2. Food processing plants/establishments should preferably be in areas


which are free from objectionable odors, smoke, dust, or other contaminants
and are not subject to flooding.

a. Maintain the cleanliness of the grounds around the food plant

b. Maintain sanitary plant construction and design with regards to the


following:
• Floors, ceiling, walls, ventilation
• Plant lighting

• Water supply
• Drainage
• Waste management
• Toilet
• Washing facilities
• Installation of equipment

2
Emergency Procedures

An emergency procedure is a plan of action to be used in the event of an


emergency, for instance, a fire. Common emergency procedures:

a. Leave the building immediately by the nearest exit.


b. Dial emergency services. (The number is dependent upon location)
c. Observe recovery position to be used when a person is unconscious.
1. Apply First Aid. This is the provision of initial care for an illness or injury.
It is usually performed by a lay person to a sick or injured patient until
medical treatment can be accessed. The ABC ‘s of First Aid, which focus on
critical life-saving intervention, must be rendered before treatment of less
serious injuries. ABC stand for airway, breathing and circulation. 3B ‗s
stands for breathing, bleeding, and bones

Points to be remember for the Preservation of Life:

To remember the procedures of first aid, use ABC which stands for Airway,
Breathing and Circulation. Details are as follows:

a. All persons need an open airway – a clear passage where air can move in
through the mouth or nose without obstruction
b. If an unconscious patient is lying on his or her back, the tongue may fall
backward obstructing the airway. Tip the head backward, which
mechanically lifts the tongue clear.
c. If the patient is choking, you will be taught to deal with this through a
combination of back slaps and abdominal thrusts.

d. If the patient is not breathing, you need to undertake what is probably


the most recognized first aid procedure- cardiopulmonary resuscitation
(CPR) or look for someone who is trained to do this.

2. Common Emergencies during Food Processing

a. Gas Leakage WITHOUT Fire (From Petronas Energy Philippines)

• Extinguish all sources of ignition within the area. Do not switch ON or


OFF electrical switches as they might create sparks.
• Close the valve to stop the gas flow.
• Apply a soapy water solution on the tank and pipe fittings to trace the
source of leak.

3
• Disperse the LPG vapour by using water to induce air movement.
Spray the water directly and slowly towards the vapour cloudy
surface.
• Keep persons out of vapour cloud.

b. In Case of Leakage WITH Fire


• If escaping gas is on fire, attempt to extinguish it by closing the valve
to stop the leak. If the valve which can stop the gas flow is involved in
the fire, consider the possibility of effecting shut-off by protecting the
firemen while they are closing the valve. This action must be
undertaken only by trained personnel.
• If the leakage cannot be stopped, allow the fire to burn out. However,
the fire must be kept under control by spraying sufficient volume of
cooling water on the upper portion of the tank to reduce pressure
inside and slow down the leakage. Failure of the tank will occur if the
metal surface becomes overheated.
• If a fire occurs near the LPG cylinder, spray water on the upper
portion of the cylinder to keep the metal surfaces cool.

c. In case of FIRE
• When an LPG cylinder is exposed to excessive heat, the container
should be kept as cool as possible by applying a spray of water on it.

• If vapor from the valve has ignited at the scene of a blaze, water
should be applied on the cylinder to lower the temperature and
decrease the inside pressure so that valve will close and the fire will
extinguish itself.

4
Assessment 1: Let us Classify!

Write PH if the safety procedure is for personal hygiene and FPE if it is for
Food Processing Establishment.

PH/FPE Safety Procedure

1. Includes the health status of the person

2. Maintain the cleanliness of the grounds


around the food plant

3. Maintain a high degree of personal


cleanliness.

4. Maintain sanitary plant construction and


design

5. Wear suitable protective clothing, hairnet,


gloves, facial mask, and rubber shoes.

5
Activity 1: Jumbled Words!

Arrange the following words and write two to three sentences about for all
the words you have arranged.

1. NEVITLAION

2. WTASE MNAEGEMNT

3. RWATE SULPPY

4. PALNT LGIHINTGN

5. WSIAHNG FACIILEITS

6. DERIAANG

7. ISNATLLAION FO EUIQPENMT

___________________________________________________________________________

6
Assessment 2: Preserve and Emerge!

Read the following emergency procedure. Identify if it is Preservation of Life


or Emergency during Food Processing. Write LIFE if it is for Preservation of
Life and FIRE if it is for Emergency during Food Processing.

LIFE/FIRE Emergency Procedure

1. All persons need an open airway – a clear passage


where air can move in through the mouth or nose
without obstruction

2. Extinguish all sources of ignition within the area.


Do not switch ON or OFF electrical switches as
they might create sparks.

3. If escaping gas is on fire, attempt to extinguish it


by closing the valve to stop the leak.

4. When an LPG cylinder is exposed to excessive heat,


the container should be kept as cool as possible by
applying a spray of water on it.

5. If the patient is choking, you will be taught to deal


with this through a combination of back slaps and
abdominal thrusts.

7
Activity 2: Graphic Organizer

Complete the graphic to give what is being asked.

ABC in FIRST AID

3 Bs in First Aid

8
References:

K to 12 Basic Education Technology and Livelihood Education Agri-Fishery-


Arts-Food (Fish) Processing Curriculum Guide Grade 10- p.15
K to 12 Basic Education Technology and Livelihood Education Agri-Fishery-
Arts-Food (Fish) Processing Learning Module Grade 10- p.102-104

9
All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD


Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE


Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD


Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD


Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD


Education Program Supervisor, EPP/TLE/TVL

MYRA T. DE JESUS
Developer/Writer

10

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