Use tools, equipment and

utensils by following standard

procedure
Prepared by: Jovelyn A. Lagdamen
ENTER
Look at Me!!!
 Equipment/Machine Wear and Tear

01
One factor to consider in the
02
selection/purchase of food processing equipment
03
is the construction materials used in making the
04 equipment/machine, tool or utensil.
01

02

03 Food equipment and utensils

04 have food contact and non –
food contact surfaces.
 Food contact surfaces are the parts which normally
01 come into contact with food or from food may drain,
drip, splash, or spill into or onto a surface that is
02 normally in contact with the food.

03

04 Non – food contact surfaces are the remaining parts

and the surrounding area that should not make
contact with the food during the production.
01
The Food and Drugs Administration (FDA) and
02 construction standards from Nation Sanitation
Foundation (NSF) International and Underwriters
03 Laboratories Inc. require food
equipment and utensils to be:
04
 TABLE OF CONTENTS

1. Smooth 4. Easy to take apart, disassemble or dismantle

01

02

03 2. Seamless 5. Easily to put together or ressemble

04

3. Easily Cleanable 6. Equipped with rounded corners and edges

01

02 Materials used in the construction of utensils

and food – contact surfaces of equipment must
03 be non – toxic and not impart color, odors, or
tastes to foods.
04
 The right selection of equipment based on the
01 construction materials will largely help in
minimizing wear and tear that affects machine
02
efficiency
03

04

These are the kinds of construction materials for

equipment:
 1. Metals

01
Chromium over steel gives an easily
02 cleanable, high - luster finish.It is
used in toasters, waffle irons,
03
Noncorrosive metals formed by the
04 alloys of iron, nickel, and chromium
are also used in the construction of
food service equipment.
 1. Metals

01
Lead, brass, copper, cadmium, and
02 galvanized metal must not be used as
food – contact surfaces for
03
equipment, utensils, and containers
04 because they cause
chemical poisoning if they come in
contact with the food.
 2. Stainless Steel

01
Stainless steel is the most
02 popular materials for food
operations.
03
It has a highly durable finish
04 with a shiny surface which is easy to
clean and maintain.
 3. Plastic

01

02 Plastics and fiberglass are

frequently used in food service
03 equipment because they are durable,
inexpensive, and can be molded into
04 different combinations.
 a. Acrylics

01

02
used to make covers for food
03
containers
04
 b. Melamines

01

02
used for a variety of dishes and
03
glassware
04
 c. Fiberglass

01

02
used in boxes, bus trays, and
03
trays
04
 d. Nylons

01

02
used in equipment with
03
moving parts
04
 e. Polythylene

01

02
used in storage containers and
03
bowls
04
 f. Polypropylene

01

02

03 used for dishwashing racks

04
 4. Wood

Wood is light in weight and

01
economical but it is porous to
02 bacteria and moisture and it
absorbs food odors and stains.
03
Wood also wears easily under
04 normal use, which requires
frequent maintenance and
repair.
 Cleaning and Sanitizing Equipment
01

02
and Instruments
03

04
Sanitizing and disinfecting the tools, equipment and utensils
will destroy all germs andmicroorganisms which were not
removed after washing with soap and water.
 Proper cleaning and disinfecting leads to:

01 1. Minimizing product rejection, return and complaints due to defects resulting from the use

02 of defective or inappropriate tools, equipment and utensils.

03
2. Lengthening product shelf life due to the reduction of contamination resulting from the use
04 of properly sanitized and disinfected tools, utensils and equipment
 Proper cleaning and disinfecting leads to:

3. Reduction of the risk on food poisoning due to the use of unsanitized tools, equipment and
01
utensils.
02

03 4. Facilitating preventive maintenance which include checking the machine temperature,

hydraulic fluid, wear and surface condition, crack, leak detection, vibration, corrosion, and
04
electric insulation.
 Proper cleaning and disinfecting leads to:

01 The use of sanitizing agents leads to effective sanitation of tools,

equipment and utensils. Sanitation with the use of physical and chemical
02
sanitizing agents will kill residual microorganisms that remain after
03
cleaning. Cleaning by washing with soap and water is very important as it
04
ensures the removal of dirt or debris by physical and/or mechanical
means.
01

02 Cleaning alone by washing will not be

03 capable of totally eradicating microbes, germs
04 and viruses, hence the need to use sanitizing
agents.
01

02
Chlorine is one of the cheapest and most easily
03
available sanitizers in the market. It is
04 popularly used in the treatment of water for
both household and plant.
 Sanitizing using chlorine
Area / Materials to be sanitized Volume Volume of Time
of water Chlorine (Minutes)
01 Hand Dip 5 gallons 10.8 ml 2-5 minutes
02
Equipment 5 gallons 54 ml 2-5 minutes
03
Floor 5 gallons 125 ml 20 minutes
04
For food processing: 5 gallons 27 ml 2-5 minutes
Washing of
vegetables and poultry
 1. Procedure in Cleaning Equipment and Instruments

01

02

03
a. Wash all the
c. Sanitize by dipping
04 equipment / b. Rinse with clean
into approved sanitizer
instruments with water.
solution.
soap
 1. Procedure in Cleaning Equipment and Instruments

01

02

03

04 d. Remove from the

e. Allow to air dry.
solution.
 2. Procedure in Sanitizing:

01

02

03
c. Mix and dip the
b. Measure a certain
04 a. Prepare all the equipment /
amount of chlorine
materials needed. instruments in the
and water.
mixture.
 1. Procedure in Cleaning Equipment and Instruments

01

02

03

04 d. Remove from the e. Dry thoroughly.

sanitizing solution.
 Proper Stowing of Tools, Equipment and Utensils

01 Tools, equipment and utensils must be properly stowed in order to

protect them from rusting and contamination, so thus lengthen their
02
serviceability. They must be kept in clean cabinets which are well –
03
ventilated and not subjected to drafts or rain.
04
The cabinets or racks where they are kept must be properly labeled
for easier identification on the part of the user.
 PROCEDURE.

FREE BASIC PREMIUM

01
3. Sanitize by dipping or
02 1. Wash the equipment/ 2. Rinse thoroughly with
soaking in a sanitizing
instruments with soap. clean water.
solution.
03

04
 PROCEDURE.

FREE BASIC PREMIUM

01

02 4. Rinse with clean water. 5. Drain. 6. Dry thoroughly (Air

Dry).
03

04
 PROCEDURE.

FREE BASIC PREMIUM

01
7. Wipe with a clean piece 8. Check the accuracy of 9. Pack/store/keep in a
02 the equipment/
of cloth. clean dry cabinet.
instruments.
03

04
01

02 Procedures in Calibrating
03 Measuring Devices and
04 Instruments
 1. Salinometer

01 a. Prepare brine solution.

02 b. Pour brine solution in a cylinder.

03
c. Dip salinometer in brine solution.
04
d. Record the reading.

e. Clean instrument after using.

 2. Thermometer

01

02 a. Dip thermometer in hot or cold liquid.

03
b. Record the reading by Degree Celcius or Degree Foreignheit
04
c. Clean after using.
 3. Refractometer

01
a. Place a drop of fresh sap or syrup sample on the refractometer.
02 b. Close the cover.
03 c. Quickly read the scale (the line on the top of the darker area). Readings
04 should be taken to the nearest 0.1 percent.
d. Rinse with water after each reading and dry with tissue paper.
 4. Weighing scales

01

02 Check the accuracy; see to it that the hand is pointed at zero in an

03 empty weighing scale. Put the food on the weighing scale. Record the
04 reading in grams or kilograms.
 5. Measuring cups for dry ingredients

01

02 Shift and gently spoon the ingredients into the cup, filling the cup to
03 overflowing. Then level off with a metal spatula or straight-edged
04 knife.
 6. Measuring cups for liquid ingredients

01

02
Pour liquid on level surface of measuring cups. Have the measuring
03
lines at eye level to be sure of the exact measurement.
04
01

02 Inspecting and Checking

03 Condition of Equipment and
04 Machines (USE)
01
Before any equipment or machine is used, it must first be checked
02 to make sure that it is very functional and in good condition.
03 This will also assure that electrical plugs and wiring are not
04 defective and will not in any way cause problems on short circuits,
electrocution or any form of accident.
 Preventive Maintenance which include checking the following:

01 1. Machine 2. Hydraulic fluid

temperature
02

03

04
3. Wear and surface
4. Crack
condition
 Preventive Maintenance which include checking the following:

01
5. Leak detection 6. Vibration
02

03

04
7. Corrosion 8. Electric insulation
01

02

03 All equipment/machines to be used in

processing /preserving foods like fish, meat, fruits
04
and vegetables must be inspected and checked to
determine their condition prior to use and even
after using them.
01 Religiously inspecting and checking the equipment/machines after use
will help determine the presence of damaged or defective parts that
02
need to be repaired or replaced. Inspecting and checking the
03
equipment /machines will also help determine the presence of
04
equipment/machines that breakdown and cannot be used in the next
processing operation.
 Performing pre – operation activities

01
Ensures that all the tools, equipment and utensils are assembled, checked,
02
inspected, sanitized, readied and stowed after use are the appropriate devices
03 required in processing the food based on the method of processing that will be

04 undertaken like salting, curing, smoking, fermentation, pickling, canning,

bottling, processing using sugar, drying, and dehydration or artificial drying.
 Performing pre – operation activitiy

01 In every method of processing or preserving the food, different

kinds of equipment are used. To ensure that there is a smooth
02
operation of any equipment, they must be properly maintained.
03
Equipment/machines which undergo regular preventive
04
maintenance have a longer serviceability and are more efficient in
terms of their operation.
 Performing Minor Troubleshooting
01

02

03 Troubleshooting on equipment/machines that

04 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.
01
Below are some minor troubleshooting activities that are undertaken:
02

03 1. Replacement of the defective parts of equipment like can sealer,

04 pressure cooker, gas stove and gas range, etc.
 2. Replacement of the missing parts of a can sealer, pressure cooker,
01
gas range, gas stove, etc.
02 3. Replacement of defective or malfunctioning electrical cords, plugs
03 and switch of electrically operated equipment like freezer, refrigerator,
04 smokehouse, fish
scalers, blenders, poly sealers, etc.
01
4. Applying lubricant to machine parts that are slightly undergoing
02 corrosion or wear and tear.
03 5. Replacement of machine parts with cracks or leaks.
04 6. Replacement of leaking pipes in equipment requiring hydraulic
fluid.
 Performing Minor Preventive Maintenance
01

02

03

04 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.
01

02 It is important to remember, however, that the preventive maintenance

03 activities to be undertaken must be in conformity with manufacturer’s
04 specification and in line with company’s policy
 The following are some minor preventive maintenance done with
01
equipment/machines:
02

03 1. Checking the switch, plugs and electrical cords of electrically

04 operated equipment.
2. Checking the parts of some equipment/machines to determine if
there are defects, wear and tear, cracks, leaks, rusts or corrosion.
01 3. Checking the equipment/machine thoroughly to make sure that all parts
are intact. Missing parts will cause the equipment/machine to
02
malfunction.
03

04
4. Cleaning, sanitizing and stowing all equipment/machines according to
manufacturer’s specifications and workplace policies and regulations.
01 5. Regularly checking and inspecting main machine parts to guarantee
that the machine is in top shape or condition.
02

03
6. Checking the condition of the machine and classify them as:
04
a. Serviceable b. Repairable c. Defective
01
7. Applying lubricants like oil and grease that undergo corrosion and
02
friction to prevent or minimize wear and tear of rubbing surfaces.
03
8. Checking machine temperature, hydraulic fluid, vibration, etc.
04
9. Performing proper cleaning, care and sanitation.
01

02
Interpreting
03

04
Manufacturer’s
Specifications
01 Food processing equipment when sold are provided with a manual
containing the manufacturer’s specifications and a necessary reminder
02
to the processor in the form of a sticker or Warning Label is attached to
03
the equipment itself as an assurance that the equipment/machine or
04
tool is in excellent condition for it has passed quality control in its
construction.
01
The manufacturer’s specifications are usually contained in the manual,
02
which accompanies the equipment. The food processor must thoroughly
03
read and understand all the information contained in the manual
04
especially if the equipment is to be operated electrically.
01
Before operating any equipment, it
02
is important to be familiar with the
03 manufacturer’s specifications,
04 which include:
 1. Handling requirements
01
2. Operating requirements
02 3. Discharge label
03 4. Reporting
04 5. Testing
6. Positioning
7. Refilling
01 Aside from knowing the correct operation of the equipment or machine, it
02 is also important to know this information:
03

04 1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to properly operate equipment
01

02
3. Instructions on the proper care of the equipment/machine
03

04
4. Instructions on the correct operation of the equipment
01
To ensure that food processing equipment can
02
be properly maintained in line with company or
03 organization’s maintenance system. The
04
condition of machine parts can be easily
detected as to the presence of:
a. wear and tear
b. cracks
c. leaks
d. corrosion
01

02
If the parts of equipment are easy to assemble
03 and disassemble then the condition of machines
04
or equipment can be easily reported as:
a. serviceable
b. repairable
c. defective
d. replaceable
 1. When buying a tools, utensils and
equipment how important the manual or
the uses of specification that accompanied
when you purchase them? (10 pts)

2. List Down at least 10 Processed Fish

Products that can be seen in the market.
(10 pts)
 DESKTOP SOFTWARE

01

02

03
Thank
04

you !