TABLE OF CONTENTS

Module Title: Use of Processing Tools, Equipment, and Utensils

Page
Introduction…………………………………………………………………….2-4

Lesson 1Perform pre-operation activities ………………………………5-31

Lesson 2 Operate food processing equipment…………………………..32-47

Lesson 3 Perform post-operation activities………………………………48-64

Self-Check……………………………………………………………………….65-69

Answer Key………………………………………………………………………70

Reference…………………………………………………………………………71

Acknowledgment………………………………………………………………72

MODULE 3

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QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : THE USE OF PROCESSING

TOOLS, EQUIPMENT
AND UTENSILS

MODULE TITLE : USING PROCESSING TOOLS,

EQUIPMENT AND
AND UTENSILS

NOMINAL DURATION : 17 hours

CERTIFICATE LEVEL : NC II

INTRODUCTION

This module covers the knowledge, skills and attitudes required to operate
food processing tools, equipment and utensils such as performing pre – operation
activities, operating food processing equipment and performing post operation
activities.

SUMMARY OF LEARNING OUTCOMES:

After completing this module, you should be able to:

LO 1. Perform pre-operation activities;

LO 2. Operate food processing equipment; and
LO 3. Perform post operation activities

PRE TEST

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1. Which of the following tool/equipment specifications are used by

manufacturers?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these

2. Why are specifications for food processing tool, equipment and utensils
necessary?
a. they provide information to the user on how to handle and
operate the equipment properly.
b. specifications give information concerning the proper use, care
and maintenance of the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

3. If you are a food processor, why do you need to know the parts of the
equipment, tools and utensils and their functions?
a. to appreciate the usefulness of a particular device

2
 b. to be able to correctly operate/manipulate a tool, equipment or
utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

4. If you are going to pack processed foods in tin cans, why do you need
to seal it with a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the
cover to the body of a tin can with is first and second operation
rolls

5. Which of the following will help you determine the kinds of tools,
equipment and utensils you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils

6. You have already removed the dirt from the tools, equipment or
utensils used in processing the food by washing them with soap and
water. Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms
which remained after washing
d. all of these

7. Which of these is a sanitizing agent you can use for killing the germs
and microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride

8. How will you properly store tools, equipment and utensils after using
them?
a. wipe dry all tools, equipment and utensils which were washed
with water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to
prevent wear and tear
d. all of these

9. It is necessary to inspect and check the condition of equipment and

machines before operating them in order to __________.
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. to see if they are old or new ones
d. both a and b

10. Which of this preventive machine maintenance will you

check before using equipment or a machine?

3
 a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

11. It is important to interpret correctly the manufacturer’s specifications

of equipment before operating them in order to ___________.
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these

12. In choosing food processing equipment, why is it better to choose

those with parts easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper

13. Why should you check equipment that is electrically operated before
using them?
a. to make sure plugs, outlets and electrical insulation are not
defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation

14. Your teacher instructed you to use a blender in preparing mango jam.
It is your first time to use such equipment. Which of the following will you
do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you
d. you will not do anything

15. Your can sealer is not sealing properly. Which of the following will you
do?
a. do not use it any more
b. request for a new sealer
c. undertake simple troubleshooting
d. borrow a can sealer from another class

16. Why should food contact surfaces of machine or equipment be

regularly lubricated?
a. to prevent wear and tear
b.to prevent corrosion
c.both and b
d.none of these

17. 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. apply lubricants like grease or oil at the screws
c. remove the knobs
d. don’t do anything

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 18.Your teacher instructed you to check and inspect all the food
processing equipment in your laboratory room. Which of the following
will you do later?
a. prepare a written report following the standard format
b. make a checklist of the tools and equipment inspected
c. make an oral report
d. none of these
19.Why should you operate or use equipment in accordance with
manufacturer’s specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly
operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

20.Which of the following equipment materials are porous to bacteria,

absorb moisture and impart odor and color to the food?
a. plastic
b. metal
c. stainless steel
d. wood

21. 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. all of these

22. If you regularly inspect and check equipment/machines, which of the

following could be determined?
a. damaged or defective machine parts
b.equipment/machines that breakdown
c.both a and b
d.total number of equipment/machines in the company

23. Your teacher assigned you to check machine parts which easily corrode
or wear out due to rubbing surfaces. Which of these will you do as a
preventive maintenance?
a.wash and wipe dry
b.apply lubricant like oil or grease
c.remove the rusts with sandpaper
d.replace those part

24. There is a strong odor of a gas coming from the LPG tank of the gas range
in your Food Processing Laboratory Room, what do you think happened?
a.the LPG tank has a leak
b.The hose connected to the LPG might be leaking
c.The LPG regulator is defective
d.All of these

25. In order to prevent electrocution or fire due to short circuits, which of the
following should you do before using any equipment/machine?

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 a.check electrical outlets
b.check plugs and switches of electrical equipment/machines
c.check electrical cords
d.all of these

26. The rivet of your can sealer is missing so you can not seal the tin cans
filled with fish to be processed. What will you do to solve the problem?
a.replace the missing rivet
b.buy a new can sealer
c.repack the fish in glass jars
d. none of these

27. You are assigned by your teacher to maintain the good condition of
your pressure cooker. What will you do?
a.lubricate the metal – to – metal cover
b.check the vents to make sure they are not clogged
c.inspect and check to make sure that all parts are intact and in
good condition
d.all of these

28. Which of these is a manufacturer’s specification 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.None of these

29. To prevent the metal surface of your gas range, oven and gas stove to
corrode, which of the following 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

30. What could be the condition of an equipment if it is properly inspected,

checked?
a.repairable and serviceable
b.defective
c.both a and b
d.none of these

LESSON 1

PERFORM PRE–OPERATION ACTIVITIES

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INTRODUCTION

The lesson deals on the study of the uses of specifications for equipment,
tools and utensils; the study of the parts and functions of equipment, tools and
utensils; the uses and specification of sanitizing agents and the proper stowing of
tools, equipment and instruments. It also covers inspecting and checking the
condition of equipment/ machines before operation and performing minor
prevention maintenance.

ASSESSMENT CRITERIA:

1. Appropriate tools and equipment/utensils are prepared for use

according to processing methods.
2. Food processing tools and equipment/utensils are inspected and
checked according to manufacturer’s specifications.
3. Food processing equipment are set up, adjusted and made ready
according to job requirements.

INTRODUCTION

Let’s find out how much you already know about using food processing
tools, equipment and utensils. Select the best answer from the options given
and write only the letter or your answer in your test booklet.

PRE TEST

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1. Which of the following tool/equipment specifications are used by

manufacturers?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these

1. Why are specifications for food processing tool, equipment and utensils
necessary?
a. they provide information to the user on how to handle and operate
the equipment properly.
b. specifications give information concerning the proper use, care and
maintenance of the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

2. If you are a food processor, why do you need to know the parts of the
equipment, tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or
utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

3. If you are going to pack processed foods in tin cans, why do you need to
seal it with a can sealer?

7
 a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to
the body of a tin can with is first and second operation rolls

4. Which of the following will help you determine the kinds of tools,
equipment and utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils

5. You have already removed the dirt from the tools, equipment or utensils
used in processing the food by washing them with soap and water. Why do
you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which
remained after washing
d. all of these

6. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride

7. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with
water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to
prevent wear and tear
d. all of these

8. It is necessary to inspect and check the condition of equipment and

machines before operating them in order to __________.
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. to see if they are old or new ones
d. both a and b

9. Which of this preventive machine maintenance will you check before

using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

DEFINITION OF TERMS

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Tools - implements used by hand when doing an activity or work. These are
devices for doing work or objects designed to do a particular kind of work,
for example cutting or chopping, by directing manually applied force or by
means of a motor.
Equipment - the tools, supplies and other items needed for a particular task or
activity.
Utensil - an implement especially for use in the kitchen.
Sanitize - to clean something thoroughly by disinfecting or sterilizing to make it
free from germs or microorganisms.
Sanitation - the process of treating tools, equipment, and utensils with physical
and chemical sanitizing agents to kill residual microorganisms present
after cleaning.
Disinfect - to rid of germs; to clean something so as to destroy disease –
carrying microorganisms and prevent infection.
Calibrate - to test and adjust the accuracy of a measuring instrument or process
to ensure accuracy of obtained measurements or processes done.
Check - to examine something in order to establish its state or condition.
Assemble - to gather or collect things together in one place.
Operate – to make equipment function or work correctly.
Specification - the detailed description, dimensions, materials, etc of something,
especially one detailed enough to provide somebody with the information
needed to make that thing.
Dimension - the measurement of the size of an object in terms of length, width,
or height.
Capacity - refers to the measurement of the amount which a device can hold or
contain.
Stow - to store or pack in an orderly way.

Information Sheet 1.1

When processing food, there are several tools, equipment and utensils
which need to be properly inspected, checked, sanitized, assembled and

9
operated based on specifications. The appropriate tools, equipment and utensils
are assembled according to the food processing methods wherein they will be
used. The food processing methods that will determine the kind of tools,
equipment and utensils to be assembled are:

1. Salting
2. Curing
3. Smoking
4. Fermentation
5. Pickling
6. Canning
7. Bottling
8. Processing using sugar concentration
9. Drying
10. Dehydrating or artificial drying

When salting, the tools, equipment and utensils to be assembled,

inspected, checked and sanitized are those for salting purposes like salinometer,
earthen pots, wooden salting vat, etc. If the fish or meat is to be cured there is a
need to prepare slicers, grinders, food processors, wooden or stainless steel
basins, etc. In smoking fish, a smoke house, cooking vat, bakol, bistay, bamboo
tray, etc. are to be assembled. In the fermentation of food fermenting jars,
bottles, strainers, measuring spoons, measuring cups, etc. need to be prepared.
In pickling, preserving bottles and jars, aluminum utility trays, basins, etc must
be assembled and prepared. The can sealer, pressure cooker, thermometers,
stove, etc must be prepared when canning. If the food like fish and meat are to
be dried, there is a need for dehydrators, drying trays, knives, weighing scales,
etc.

When processing food using different tools, equipment and utensils, it is

also important to inspect and check them based on manufacturer’s specifications
which include:

1. Handling requirements
2. Operating requirements
3. Discharge label
4. Reporting
5. Testing
6. Positioning
7. Refilling

Equipment, Tools and Utensils: Uses and Specifications

Every equipment, tool and utensil that are purchased are accompanied
with a manual containing specifications as to how they are used, manipulated or
operated, cared for and stored to lengthen their service ability. Specifications
usually include the following:

1. Important safeguards or basic safety precautions to follow when using

the device like a pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and
follow instructions on the proper use and operation of a certain device
equipment or tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers
and steamers.

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 4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device.

When using any equipment, tool or device it is important to read and

understand the manufacturer’s specifications in order to properly or accurately
use or manipulate them and prevent any accident that may occur due to
ignorance or lack of information pertaining to their correct usage. Being familiar
with all information pertaining to food processing equipment results to
systematic, orderly and accurate accomplishment of tasks.

Parts and Functions of Equipment, Tools and Utensils

Knowing the parts and functions of equipment, tools and utensils used in
processing food ensures accurate or proper use, operation and care for them. It
is very easy for a food processor to manipulate a particular device if he knows all
its parts and their respective functions. Proper maintenance for the parts of any
tool, equipment and utensil can also be done if a processor is familiar with them.

The Can Sealer

The can sealer is equipment used to seal tin cans with its first and second
operation rolls.

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 Some processed food products are usually packed in tin cans which are
mechanically sealed with a can sealer. Below are the functions of some parts of
an automatic can sealer:

1. Clamp. This fastens the sealer on the table or arm chair and holds it
tightly in place, especially during operation.
2. Base plate or plunger plate. Its function is to hold the base of the can.
It has grooves to fit the can base wherein these grooves coincide the can
size.
3. Can lifter handle. It is used to raise the base plate so that the can cover
will reach up to the chuck and lower the base plate so that the can cover
will reach up to the chuck and lower the base plate when sealing is
through.
4. Crank. This part is turned during the sealing of can seams both first and
second operation rolls.
5. First operation roll. It is used to clinch, partially or half – seal the seams
of a can cover.
6. Second operation roll. It is used to complete – seal the seams of a can
cover.
7. Seaming roller pin – first. It is placed on the hole of the first operation
roll to fasten on it.
8. Seaming roller pin – second. It is placed on the hole of the second
operation roll to fasten on it.
9. Rivet. This part is placed in the hole of the adjusting lever which
coincides the can cover size. If can cover size is No. 2, for instance, one –
half pound tuna can rivet is placed in No. 2 hole of the adjusting lever.
Rivet is also called adjusting pin.
10. Chuck. It is used to hold the cover of the can while sealing is going on.
Chuck has many sizes, namely Number 1, 2, 2 ½, and 3, respectively. If
No. 2 cover is used, hence, hence, chuck No. 2 is used.
11. Height washers. These washers are placed in base plate shaft to match
the height of the can when lifted up to the chuck.
12. Adjusting levers. There are two adjusting levers, one for the first
operation roll and the other and second operation roll. There are
numbered holes on these levers wherein rivets are placed to coincide the
can size.
13. Base compression spring. It acts as cushion while sealing is on the
process.
14. Base plate shaft. This is the part where compression spring and height
washers are inserted.

The Pressure Cooker

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 A pressure cooker is important canning equipment used to process fish
packed in a hermetically sealed container at a high controlled temperature and
pressure for a certain period of time. Some of its parts and their functions are as
follows:
1. Geared seam gauge or pressure gauge. It indicates the pressure
and temperature inside the cooker while processing.
2. Pressure regulator weight. It is used to close the vent pipe and
regulate the accumulated pressure inside the cooker while processing.
It contains holes which correspond to the desired pressure directly over
the vent pipe. For instance, if the desired pressure is 10 pounds, the
pressure regulator weight hole of 10 is inserted over the vent pipe.
3. Vent pipe for pressure regulator weight. It is where the pressure
regulator weight is placed. It releases steam when opened.
4. Bakelite wingnut or knob. It is used to securely fasten the cover of
the cooker to its body.
5. Arrowhead and arrowline. They indicate if the cover is properly
seated on the body.
6. Automatic pressure control. It consists of the vent pipe and
pressure regulator weight. It automatically controls the pressure inside
the cooker while processing.
7. Overpressure plug. It automatically vent or release steam if the vent
pipe becomes clogged.
8. Cover. Seals the body of the cooker during processing.
9. Body. It holds the water for processing and the metal rack where the
canned products are placed during processing.
10. Bakelite top handle. This is for holding the cover when lifting it away
from the body or seating it properly on the body.
11. Body or side handles. This is used for holding the body of the cooker
when transferring it from one place to another.

The Smokehouse

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 A smokehouse is a device used in treating the fish or meat with smoke. It
can be a cold smoke house or a hot smokehouse. It is a hot smokehouse if the
fish is in close proximity to the source of smoke and a temperature of 66 C to
88C is produced. If the source of smoke is 2 meters away from the fish and the
temperature of smoke is 32C – 43C, then it is a cold smokehouse. Some are
simple like the barrel and drum types while others are mechanized and
controlled like the Torry smokehouse which can also be used as a drier.

The Drier Smokehouse

Parts of a Drier Smokehouse and their Functions

1. Removable slatted benches. They hold the fish to be smoked.

2. Removable hangers with hook. They are used for hanging fish to be
dried or smoked.
3. Wooden hooks. They are nailed from the top of a drier smokehouse
where fish are also hanged when drying or smoking.
4. Vents. These are located below the roof at the front and back of the
smokehouse to provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are
placed and burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a
smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies
and insects from entering the smokehouse.

The Torry Smokehouse and Its Parts

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Some Types of Smokehouse

1. Stainless Steel Smokehouse 2. Electric Smokehouse

Mechanical Smokehouse

Smokehouse control and sensor

of an electric smokehouse

Barrel Type Cold Smokehouse Brick Smokehouse

15
Freezer and Refrigerator

The freezer and refrigerator are used in maintaining the freshness of raw
materials and in providing an ideal low or ambient temperature for storing
processed foods.

Freezer for Fish A Two – Door Refrigerator

Compression System of Absorption System of

Refrigeration Refrigeration

Tools and Utensils Used in Food Processing and their Uses

16
1. Measuring Devices

a. Weighing scales

The triple beam balance is used for measuring small quantities

like spices, preservatives, etc., while the heavy duty scale is for
measuring fish, salt, etc.

Check weigher scale is a digital weigher

scale used to get the weight of food like
meat, fish, vegetables, fruits, etc.

Clock Type weighing scale for food

b. Measuring spoons

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A measuring spoon is used to measure an amount of a substance,
either liquid or dry, when cooking. Measuring spoons may be made of
plastic, metal, etc.

c. Measuring Cups

A measuring cup is a kitchen utensil used primarily to measure the

volume of liquid or powder-form cooking ingredients such as water,
milk, juice, flour, etc. Measuring cups can be in plastic, glass and
stainless. From mini shot measure to measuring pitcher and batter
bowl.

Measuring cups for measuring liquid ingredients like milk, vinegar, fish
sauce, etc.

Measuring cups for solid ingredients like flour, salt, minced garlic, etc.

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 c. Thermometers

Thermometers indicate the degree of hotness or coldness of a thing

or body. It measures how high or how low the temperature is.

Glass Tube Thermometers

d. Salinometer

It is used to measure the salinity of brine.

Salinometer
f. Psychrometer

It is used to measure the relative humidity of the air when sun drying.

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 Digital Sling Psychrometer

e. Anemometer

It is used to determine the velocity of the wind in sun drying.

2. Cutting Implements

a. Knives

For cutting or slicing fish or meat; for

scaling fish

b. Filleting knives

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 For filleting fish

c. Scissors

For trimming – off fins of fish

3. Descaler or scalers

They are used in removing the scales of a fish.

Electric Fish Scalers

4. Salting Equipment

Oil drum – used as a container to keep salted fish

during the process

Earthen pots are used in storing the salted products.

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Wooden salting vat is a container used in the salting process.

Wooden shovel or spade is

used for mixing or stirring
the misture of salt and
small fish for salting

5. Smoking Equipment

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Baklad made of bamboo used in
drying the fish prior to smoking

Bakol is a bamboo basket used to

transport smoked fish

Bistay is a bamboo basket for

collecting sun dried fish

Dinarayan is a smoking tray

made of wood

Panakip is a bamboo cover used

to keep fish submerged in the
brine while boiling

Panandok is a big metal ladle to scoop up

the cooked fish from the boiling brine

23
 Bamboo poles used to hold the
baklad with brine cooked fish while
drying.

Pugon is a concrete heat source

used when pre-cooking fish in a
brine

6. Others

Food Tongs

For picking up or handling food

Chopping board

It is where fish or meat are cut; ingredients are

sliced or minced.

24
Sanitizing Agents: Uses and Specification

Sanitizing agents are substances used in cleaning the tools, equipment

and utensils thoroughly by disinfecting or sterilizing them to make them free
from germs or microorganisms which may contaminate the food to be processed.
Disinfecting the tools, equipment and utensils involves the use of chemicals that
destroy or inhibit the growth of microorganisms that cause spoilage of food.
Sterilizing involves destroying germs or microorganisms with the use of heat and
substances capable of killing all germs and microbes.

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

equipment and utensils. Sanitation with the use of physical and chemical
sanitizing agents will kill residual microorganisms that remain after cleaning.
Cleaning by washing with soap and water is very important as it ensures the
removal of dirt or debris by physical and/or mechanical means. Clean water is to
be used to finally wash and rinse all utensils, tools and equipment. Sanitizing or
disinfecting, on the other hand, rids or reduces the number of micro-organisms
on surfaces where food comes in contact with. It cannot be accomplished until
surfaces where foods are processed are clean. Moreover, it cannot be effective
without a good pest control program.

Cleaning alone by washing does not totally eradicate microbes, germs and
viruses, hence there is a need to use sanitizing agents. Some sanitizing agents
are detergent solution for scrubbing surfaces of processing tables, 150 – 200
ppm chlorinated water for sanitizing. All tools and utensils are also cleaned and
sanitized with the use of detergent solution rinsed with tap water before
sanitizing with 150 – 200 ppm chlorinated water by soaking.

In preparing a sanitizing agent from 5.25 % sodium hypochloride diluted

with water, consider the following:

Area to be sanitized volume of desired solution Remarks

with recommended 1 liter (1000ml) 1 gallon 5 gallons Dilute the amount
chlorine concentration volume of sodium hypochloride of sodium hypochloride

required up to the

25
 Hand dip (30 ppm) 0.57 ml 216 ml 108 ml volume of desired Footbath
(350 ppm)
6.67 ml 25 ml 125 ml solution as indicated
Floor ( 350 ppm)
6.67 ml 25 ml 125 ml in each corresponding
Equipment column to obtain the
(150 ppm) 2.86 ml 10.8 ml 54 ml needed concentrated
(200 ppm) 3.81 ml 14.4 ml 72 ml on of chlorinated
water

water for food processing

(75 ppm) for washing vegetables
dressed chicken, etc.) 1.43 ml 5.40 ml 27 ml

The Recommended Levels Used for Sanitizing Agents

Specific Recommended Concentration

Area/Condition Sanitizer
Aluminum equipment Iodophor 25 ppm
and utensils Quat 250 ppm
Concrete floors Active Chlorine 1000 – 2000 ppm
Quat 500 – 800 ppm
Glass Materials Active chlorine 1000 ppm
Iodophor 25 ppm
Acid sanitizer 130 ppm
Hand dip/hand sanitizer Ethyl alcohol 70% - 75%

Plastic crates Iodophor 25 ppm

Stainless steel surfaces Acid – anionic 130 ppm
or equipment and Active chlorine 200 ppm
utensils Iodophor 25 ppm
Quat 200 ppm
Wood crates Active chlorine 1000 ppm

Proper Stowing of Tools, Equipment and Utensils

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

them from rusting, contamination, etc. and thus lengthen their serviceability.
They must be kept in clean cabinets which are well – ventilated and not
subjected to drafts or rain.

Tools and utensils which were washed must be drained and wiped – dry
before keeping them. It should be kept in an orderly way in order to assemble
them easily or prepare them when needed. The cabinets or racks where they are
kept must be properly labeled for easier identification on the part of the user.

Inspecting and Checking Condition of Equipment and Machines

Before any equipment or machine is used, it must first be checked to

make sure that it functions well and in good condition. Checking and inspecting
equipment and machines will guarantee that all parts are intact and that no part
is missing or defective. This will also assure that electrical plugs and wirings are
not defective and will not in anyway cause problems on short circuits,
electrocution or any form of accident. Religiously checking and inspecting

26
equipment and machines will facilitate Preventive Maintenance which include
checking the following:

1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation

LET US REMEMBER

Performing pre–operation activities ensures that all the tools, equipment

and utensils assembled, checked, inspected, sanitized, readied and stowed after
use are the appropriate devices required in processing the food based on the
method of processing that will be undertaken like salting, curing, smoking,
fermentation, pickling, canning, bottling, processing using sugar, drying, and
dehydration or artificial drying. Doing this will prevent the use of inappropriate
devices as well as the occurrence of accidents due to the use of faulty or
defective tools, equipment and utensils.

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

1. minimizing product rejection, return and complaints due to defects

resulting from the use of defective or inappropriate tools, equipment
and utensils;
2. lengthening product shelf life due to the reduction of contamination
resulting from the use of properly sanitized and disinfected tools,
utensils and equipment;
3. reduction of the risk on food poisoning due to the use of unsanitized
tools, equipment and utensils; and
4. facilitating preventive maintenance which include checking the
machine temperature, hydraulic fluid, wear and surface condition,
crack, leak detection, vibration, corrosion, and electric insulation.

SELF CHECK

27
Post Test

Multiple Choice

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1. Which of the following tool/equipment specifications are used by

manufacturers?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these

2. Why are specifications for food processing tool, equipment and utensils
necessary?
a. they provide information to the user on how to handle and
operate the equipment properly.
b. specifications give information concerning the proper use, care
and maintenance of the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

3. If you are a food processor, why do you need to know the parts of the
equipment, tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or
utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

4. If you are going to pack processed foods in tin cans, why do you need
to seal it with a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the
cover to the body of a tin can with is first and second operation
rolls

5. Which of the following will help you determine the kinds of tools,
equipment and utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils

6. You have already removed the dirt from the tools, equipment or
utensils you have used in processing the food by washing them with
soap and water. Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms
which remained after washing
d. all of these

28
 7. Which of these is a sanitizing agent you can use for killing the germs
and microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypo chloride
c. magnesium sulfate
d. calcium chloride

8. How will you properly store tools, equipment and utensils after using
them?
a. wipe dry all tools, equipment and utensils which were washed
with water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to
prevent wear and tear
d. all of these

9. Why is it necessary to inspect and check the condition of equipment

and machines before operating them in order to __________.
a. in order to check if no parts are defective or missing
b. in order to check if electrical plugs are in good condition
c. in order to see if they are old or new ones
d. both a and b

10. Which of the following preventive machine maintenance will you

check before using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

REFERENCES:

Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE

Learning Element for Distinguishing Salting, Drying and Smoking, BTVE

Fishery Arts for Secondary Schools Exploratory by Pepito Fernandez,

Enrico Villoso and Leonarda Mendoza, copryright 1980

Fish Smoking prepared by Technology Development Institute of DOST

Food Preservation for Filipinos by Rosalinda T. Lagua, Carmelita P. Cruel

and Virginia S. Claudio, copyright 1977

Food Safety and Sanitation, A Paper Presented at Foresights on Food

Safety, International Food Safety Seminar at Seoul, Korea on April
24, 2006

Philippine Handbook on Fish Processing by Jasmin M. Espejo

Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright 2006

THE III. Agriculture and Fishery Technology, SEDP Series, Department of

Education

29
 Training Regulations for Food Processing NC II, TESDA, Metro Manila

Internet source:

www.saltinstitute.org
www.salttraders.com/StoreFront.bok
www.slate.com/id/2117243
www.gourmetsleuth.com/saltguide.htm
www. image.google.com
www.amazon.com
www.prepperjew.com
www.originalcookware.com
www.windrushonline.com
www.camry.gmc
www.products.eworldtradefair.com

ACTIVITY SHEET 1.1

TITLE: PRE –OPERATION ACTIVITIES

30
STEPS/PROCEDURE

Perform/Demonstrate the following pre – operation activities:

1. Assembling tools and utensils for drying fish

2. Checking and inspecting the parts of equipment like can sealer and
pressure cooker
3. Sanitizing utensils for food processing

Oral Interview for the Valuing Test:

1. If you are going to process food you need to assemble, check, inspect,
and sanitize equipment, tools and utensils. Why do you need to do
this?

2. Do you think it is important to perform pre-operation of equipment and

machineries by checking and inspecting them? Why?

RESOURCES:

The following resources are needed:

 Food processing tools, equipment and utensils

 Minor preventive machine maintenance (like hydraulic fluid)
 Sanitizing agents

REFERENCES:

Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE

Learning Element for Distinguishing Salting, Drying and Smoking, BTVE

Fishery Arts for Secondary Schools Exploratory by Pepito Fernandez,

Enrico Villoso and Leonarda Mendoza, copryright 1980

Fish Smoking prepared by Technology Development Institute of DOST

Food Preservation for Filipinos by Rosalinda T. Lagua, Carmelita P. Cruel

and Virginia S. Claudio, copyright 1977

Food Safety and Sanitation, A Paper Presented at Foresights on Food

Safety, International Food Safety Seminar at Seoul, Korea on April
24, 2006

Philippine Handbook on Fish Processing by Jasmin M. Espejo

Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright 2006

THE III. Agriculture and Fishery Technology, SEDP Series, Department of

Education

Training Regulations for Food Processing NC II, TESDA, Metro Manila

Internet source:

31
 www.saltinstitute.org
www.salttraders.com/StoreFront.bok
www.slate.com/id/2117243
www.gourmetsleuth.com/saltguide.htm
www. image.google.co
www.amazon.com
www.prepperjew.com
www.originalcookware.com
www.windrushonline.com
www.camry.gmc
www.products.eworldtradefair.com

LESSON 2

OPERATE FOOD PROCESSING EQUIPMENT

32
INTRODUCTION

The lesson deals with the study and interpretation of manufacturers

specifications, the equipment or machine wear and tear process; dismantling
and assembling the equipment or machine parts; performance of machine
trouble shooting and reporting equipment or machine, tools and utensils
breakdown. It also includes recording breakdown of equipment or machine, tools
and utensils in standard form.

ASSESSMENT CRITERIA:

1. Food processing equipment is switched on and unplugged after use

according to manufacturer’s specifications.
2. Performance of food processing equipment is checked to ensure
conformity with specified output.
3. Operation of food processing equipment is managed to achieve
planned outcomes.
4. Minor trouble shooting on food processing tools, equipment and
utensils is performed when necessary.

PRE TEST

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1 .It is important to interpret correctly the manufacturer’s specifications of

equipment before operating them in order to ___________.
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these

2. In choosing food processing equipment, why is it better to choose those

with parts easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper

3. Why should you check equipment that is electrically operated before

using them?
a. to make sure plugs, outlets and electrical insulation are not
defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation

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

It is your first time to use such equipment. Which of the following will
you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you

33
 d. you will not do anything

5. Your can sealer is not sealing properly. Which of the following will you
do?
a. do not use it any more
b. request for a new sealer
c. undertake simple troubleshooting
d. borrow a can sealer from another class

6. Why should food contact surfaces of machine or equipment be

regularly lubricated?
a. to prevent wear and tear
b. to prevent corrosion
c. both and b
d. none of these

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. apply lubricants like grease or oil at the screws
c. remove the knobs
d. don’t do anything

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 later?
a. prepare a written report following the standard format
b. make a checklist of the tools and equipment inspected
c. make an oral report
d. none of these
9. Why should you operate or use equipment in accordance with
manufacturer’s specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly
operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

10.Which of the following equipment materials are porous to bacteria,

absorb moisture and impart odor and color to the food?
a. plastic
b. metal
c. stainless steel
d. wood

DEFINITION OF TERMS

Assembling – fitting or putting together the parts of a machine like

equipment.

Breakdown – to go out of working order, e.g., machine malfunction.

34
 Calibrate – to fix, check, or correct the graduation of a measuring
instrument as in a thermometer.

Dismantling – disassembling; taking apart the parts of a machine.

Equipment – tools, supplies and other items needed for a

particular task or activity; the appliances: stoves,
ovens, etc.; and storage containers, such as
refrigerated units used in food establishments.

Specification – is the detailed description, dimensions, materials,

etc. of something, especially one detailed enough to provide somebody
with the information needed to make that thing.

Trouble shooting – locating and repairing mechanical breakdowns

Information Sheet 2.1

Equipment are tools, supplies and other items needed for a particular task.
When processing food, there are several equipment that are to be used. These
include the following:

1. cooking equipment like ovens and steam – jacketed kettles;

2. refrigeration and low temperature – storage equipment like
refrigerators and freezers; and
3. cutting implements like slicers, mixers, grinders and choppers, etc.

35
 A food processor, however, must know the essential information regarding
the equipment in terms of how they must be operated or used in accordance
with the manufacturer’s specifications.

Before operating any equipment, it is important to be familiar with the

manufacturer’s specifications, which include:

1. handling requirements;
2. operating requirements;
3. discharge label;
4. reporting;
5. testing;
6. positioning; and
7. refilling

Interpreting Manufacturer’s Specifications

Food processing equipment when sold are 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 as an assurance that the equipment/machine or tool is in excellent
condition for it has passed quality control in its construction.

The specification gives a detailed description about the equipment,

dimensions, materials, and other relevant information regarding the equipment
or machine.

The dimension gives the measurement of the size of an object in terms of

length, width, or height of the equipment/machine or tool.

The capacity specifies the measurement of the amount, which a device

can hold or contain as in boilers, cooker, 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 or machine, it is also important to know this
information:

1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to properly operate an 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 thoroughly read and

understood by the food processor and sees to it that he interpreted them in such
a way that food processing equipment can be properly operated.

Below are some examples of manufacturer’s specifications, which must be

properly interpreted resulting to an accurate and safe operation/manipulation of
an equipment/machine:

Directions for Use of the Hydrometer

36
 1. Clean the hydrometer thoroughly and dry it before using. Handle with
clean dry hands or with clean cloth.
2. Use with fluid juices, otherwise if the liquid to be tested is thick or
slimy, the resting point of the hydrometer will be uncertain.
3. Pour a small quantity of juice into a glass cylinder and drop the
hydrometer carefully.
4. Make sure that the instrument is floating freely and touches neither the
bottom nor the sides of the cylinder.
5. To read correctly, set eye level with the surface of the liquid.
6. Since the specific gravity of juices varies with temperature, bring the
juice to the standard temperature for which the hydrometer is adjusted
usually 16C or 60F or make the necessary corrections in the reading.
Add 0.1% for every 3 above the standard and subtract 0.1% for every
3.

Tips on the Proper Use and Care of a Refrigerator

1. Put only clean food in the refrigerator.

2. Put only clean containers in the refrigerator. Wipe before refrigerating
them.
3. Keep the refrigerator closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the
refrigerator door. A gasket kept in good condition seals the cold air in
the refrigerator.
5. Wash and clean the refrigerator once a week with warm water to which
a little baking soda has been added. This is prepared by mixing one
teaspoon of baking soda per quart of water. The exterior should be
washed with soap and water and then rinsed and dried. Avoid the use
of abrasives.
6. Remove ice cubes by letting cold water run over them in the ice – cube
pan. Removing them with an ice pick may puncture the pan.
7. Defrost the refrigerator as follows:

a. Turn – off the freezing unit

b. Refill the ice cube pan with warm water not hot water, and place
it on the bottom of the shelf of the freezing unit
c. Keep the drip tray in place to catch the melting ice that drops off
d. Wash and refill the ice cube
e. Wash the refrigerator and the drip pan. Never try to speed up
defrosting by prying – off ice.
f. When done, turn the freezing unit on.

General Directions for Using Pressure Canners for Fruits and

Vegetables

1. Assemble materials and equipment. Pressure canner should be

thoroughly cleaned with soap and water.
2. Check jar rings and closures. Wash and rinse thoroughly.
3. Have plenty of boiling water available.
4. Sort food for size and degree of ripeness.
5. Pour hot water into washed jars until needed.
6. Follow specific directions for best results.
7. Preheat or precook food as per recipe.
8. Place 2 quartz of boiling water in cooker with basket in place. Set
cooker on heat.

37
 9. Place clean, sterile rubber rings on jar or cover as directed, when
closure requires separate rings. Return jars to hot water until ready to
fill.
10.Fill hot containers promptly with hot food according to given directions.
11.Fill jar to proper level with boiling liquid when recipe so requires. Don’t
fill the container up to the top but allow space for any expansion. All
equipment used should be clean.
12.Work out bubbles with a clean knife or spatula. Wipe sealing edge with
clean wet cloth.
13.Adjust closures on jars according to directions for types of closures
used. If bottles are used, close tightly and then turn back by ¼ inch.
14.Place each hot container inside the pressure canner. Do not have
these containers in direct contact with pressure – canner bottom or
sides.
15.Put cover on cooker and lock in closed position. Use maximum heat
under it.
16.Watch for steam to come from the petcock. Petcock valve should be
opened wide. Under no conditions should pressure be raised in the
cooker until it is in exact position.
17.Allow steam to come out freely for 7 – 10 minutes to eliminate all air
pockets. Close petcock.
18. Use maximum heat to raise pressure to required point and then lower
heat to maintain the pressure desired. Start counting processing time
the moment required pressure is reached. To eliminate fluctuations in
pressure, pressure cooker should be kept at required point by raising
or lowering the heat as needed.
19.Turn off heat at end of processing time or move cooker from heat at
end of processing time when using electric stove or any other constant
heat unit.
20.When canning in glass jars, allow pressure to return to zero of its own
accord. When indicator reaches zero, let cooker cool for 2 – 3 minutes.
21.Open petcock. Remove cover from cooker. Under no circumstances
should its cover be turned until dial on the steam gauge points to zero.
Lift cover so steam is away from you.
22.Immediately toss dishtowel over cooker and containers. Let cooker
stand for 3 – 4 minutes.
23.Remove basket of jars from cooker and place on board or towel free
from draft.

Be sure to follow the directions that come with pressure canner.

Bear the alterations in mind. With regard to altitude processing, increase
the pressure by 1 pound for every 508 meters or 2, 000 feet above sea
level.

How to Seal Tin Cans with Hand Automatic Can Sealer

1. Fasten sealer firmly to table or armchair using clamp.

2. Attach crank to worm shaft and tighten set screw.
3. Change the chuck, height washers, and levers to the size of can to be
sealed.
4. Lower base plate by turning can lifter handle as far as possible to the
left.
5. Place cover on can and set can on base plate.
6. Place the first operation roll and rivet in the first adjusting lever.
7. Raise can until it is clamped firmly between base plate and chuck.

38
8. Turn crank clockwise (eleven turns) until the first operation roll is
through half sealing. After half – sealing, the cans are placed in the
pressure cooker for 15 minutes exhausting to form vacuum.
9. After exhausting the cans, remove first operation roll and put the
second operation roll and rivet in the adjusting lever.
10.Turn crank clockwise (ten turns) until the second operation roll returns
to its normal position away from the chuck.
11.Release sealed cans by turning can lifter handle as far as possible to
the left. The machine is now ready to receive another can for sealing.

Instructions for Changing the Automatic Can Sealer from One

Size to Another

1. Pull down on chuck, which will slip out of place. While sealer is new it
is sometimes necessary to force the chuck by placing a screwdriver
against the chuck shaft, which is inside the chuck holder bushing.
2. Remove base plate, base plate shaft, and height washers. Put
washers, marked with the size of can to be sealed on top of the
compression spring.
3. Lift the rivet from the adjusting lever. Move the adjusting lever until
the rivet is inserted into the hole marked with the size of can to be
sealed. The rivet should be changed on both first and second
operation side of sealer.

How to Use the Pressure Cooker

1. Place one and a half (1/2) inch water in the cooker

2. Put rack with stand in the bottom of the cooker. A rack can be old
bottles or milk cans of the same height filled with water.
3. Place the packed glass jars on the rack in the cooker.
4. Put on the cover of the cooker. Be sure the cover arrow aligns with
“line mark” on rim of the body of the cooker.
5. Tighten two opposite bakelite wing nuts or knobs at the same time
evenly. Never tighten one wing nut or knob at a time.
6. Turn on the stove. The water in the cooker begins to boil at 212 F or
100C at sea level forming steam. The steam drives out the air through
the vent pipe and heat begins to penetrate the glass jars.
7. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot
interfere with the passage of heat.
8. Close the vent pipe by putting the pressure regulator weight. The hole
of the pressure regulator weight should correspond to the desired
pressure directly over the vent pipe. For instance, if the desired
pressure is 10 pounds, the pressure regulator weight hole of 10 be
inserted over the vent pipe.
9. When vent pipe is closed, the steam can no longer escaped so the
pressure rises up to the desired pressure. The pressure regulator
weight jiggles or rocks when the pressure is reached. This is called
coming up time (CUT). Water under pressure boils at temperatures
above 212F. At 10 pounds pressure gauge pressure, water boils at
240 F. Then regulate the fire.
10.If desired pressure is reached, start counting the processing time. If
processing time is 90 minutes, so maintain the pressure and
temperature for 90 minutes. At this stage, heat penetrates the jar by
conduction or heat passes from one vibrating molecule to another. It
also penetrates by convection in which heated fluids expand, rise, and

39
 are replaced by cooker fluids. In other words, heat penetrates the jar
by both conduction and convection. Likewise, headspace of one half
(1/2) inch of the jar acts as a cushion. In jars, the pressure usually gets
so great that most of the air is driven out under the cover. The
pressure and temperature in the jar is finally the same with the
pressure cooker.
11.At the end of the processing time, turn off the stove. Temperature and
pressure begin to fall as the cooling off period starts. Wait until the
gauge registers to zero (0) pressure and remove the pressure regulator
weight.
12.Loosen two opposite bakelite wing nuts or knobs at the same time.
When all wing nuts were loosened, open the cover of the cooker in
slanting position away from the face.
13.Get immediately the glass jars one at a time from the cooker and close.
Invert the glass jars to determine if bubbles continuous to flow as sign
of good sealing.
14. Cool the glass jars in room temperature as well as the cooker.

How to Care for the Pressure Cooker

1. Wash the pressure cooker if it is already cooled.

2. Store the cooker in a dry place. The cover is stored separately from
the cooker body.
3. Be sure the cooker and cover are thoroughly dried to protect against
pitting and corrosion.
4. Protect the metal – to – metal seal from being struck or dented.
5. The metal - to – metal seal must be lubricated periodically with oil to
prevent the cover from scratching and sticking to the bottom. The
metal – to – metal seal must not be permitted to become dry, as this
could result on severe damage to seal and make the cover very
difficult to remove.
6. Wipe periodically the metal – to – metal seal with clean towel to
remove any build – up of foreign material trapped in the lubricant.
7. Avoid hard scrubbing the metal – to – metal seal to prevent damage.
8. The steam pressure gauge should be checked often for its accuracy.
9. To prevent from pitting the cooker, wash, rinse and dry the cooker
thoroughly every use. Do not wash the cooker while it is still hot.
10.Place lubricant on the threads of the bakelite wing nuts or knobs to
help the knobs turn more easily and hold the cover securely to the
cooker, preventing steam leaks.
11.Before using the cooker, hold the cover and bring against the light to
see if vent pipe is clear. If you cannot see the light through the vent
pipe, insert carefully a piece of wire in the vent pipe and run it gently in
and out to be sure the tube is clear. Rinse the vent pipe with hot
water.
12.Be sure there is always water in the cooker during canning. If cooker
boils dry on the process of canning, never add cold water only
hotwater must be added. Do not subject cooker to sudden change of
temperature, as this will cause expansion or contraction, which can
crack a cast aluminum utensil.
13.Pressure cooker should never be made more than 2/3 full when
cooking foods like arroz caldo with milkfish bone meal FPC. When
coking foods which expand, fill cooker one – half full.

40
 Procedure for Calibrating Equipment

Below is a sample of a manufacturer’s specification on calibrating a

measuring device in order that the measurement that will be obtained is
accurate:

Calibrating a Loadtrac Consolidometer

1. Assemble the consolidometer with a hard steel disk of approximately

the same height as the test specimen and 1millimeter smaller diameter
than the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the
moisture to be squeezed from them during each increment of the
calibration process.
4. Load and unload the consolidometer as in the test and measure the
deformation for each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.

Equipment/Machine Wear and Tear

One factor to consider in the selection/purchase of food processing

equipment is the material used in making the equipment/machine, tool or
utensil. Food equipment and utensils have food contact and non – food
contact surfaces. Food contact surfaces are the parts which normally come
into contact with food or from which normally come into contact with. Food may
drain, drip, splash, or spill into or onto a surface that is normally in contact with
the food. Non – food contact surfaces are the remaining parts and the
surrounding area that should not make contact with the food during the
production. The food contact surfaces are usually the parts that undergo wear
and tear due to rubbing surfaces, which undergo friction.

The Food and Drugs Administration (FDA) and construction standards from
National Sanitation Foundation (NSF) International and Underwriters Laboratories
Inc. require food equipment and utensils to be:

1. Smooth
2. Seamless
3. Easily cleanable
4. Easy to take apart, disassemble or dismantle
5. Easy to put together or reassemble
6. Equipped with rounded corners and edges

Materials used in the construction of utensils and food – contact surfaces

of equipment must be non – toxic and not impart color, odors, or tastes to foods.
Stainless steel is a preferred material for food contact surfaces.

Under normal use, the materials should be safe, durable, corrosion –

resistant, and resistant to chipping, pitting, deterioration and wear and tear of
parts.

It must be noted that through constant use, equipment or machine parts

suffer from wear and tear as a result of friction brought about by the rubbing off
surfaces or those that undergo corrosion due to a chemical reaction with
substances present in the food.

41
 To be able to address problems on wear and tear of equipment/machine
parts, they must be regularly inspected and checked to determine their
condition. The right selection of equipment based on the materials used will
largely help in minimizing wear and tear that affects machine efficiency.

Below are the kinds of materials used in the construction of equipment:

1. Metals

Chromium over steel gives an easily cleanable, high - luster finish.

It is used in toasters, waffle irons, etc. Noncorrosive metals formed by the
alloys of iron, nickel, and chromium are also used in the construction of
food service equipment.

Lead, brass, copper, cadmium, and galvanized metal must not be

used as food – contact surfaces for equipment, utensils, and containers
because they cause chemical poisoning if they come in contact with the
food.

2. Stainless steel

Stainless steel is the most popular materials for food operations.

It is commonly used as food containers. It has a highly durable finish with
a shiny surface which is easy to clean and maintain.

3. Plastic

Plastics and fiberglass are frequently used in foodservice

equipment because they are durable, inexpensive, and can be molded into
different combinations.

Some examples of plastics used in food establishments are:

1. Acrylics - used to make covers for food containers

2. Melamines – used for a variety of dishes and glassware
3. Fiberglass – used in boxes, bus trays, and trays
4. Nylons – used in equipment with moving parts
5. Polyethylene – used in storage containers and bowls
6. Polypropylene – used for dishwashing racks

4. Wood

Wood is light in weight and economical but it is porous to bacteria

and moisture and it absorbs food odors and stains. Wood also
wears easily under normal use, which requires frequent
maintenance and repair. Wood is used for cutting boards, cutting
blocks, etc.

Equipment/Machine Parts Dismantling and Assembling

42
 Two of the FDA and construction standards from NSF International and
Underwriters Laboratories Inc. for food processing equipment are easy to
dismantle or disassemble and easy to assemble.

To ensure that food processing equipment can be properly maintained in

line with company or organization’s maintenance system. The condition of
machine parts can be easily detected as to the presence of:

a. wear and tear

b. cracks
c. leaks
d. corrosion

If the parts of equipment are easy to assemble and disassemble then the
condition of machines or equipment can be easily reported as:

a. serviceable
b. repairable
c. defective
d. replaceable

If the parts are easy to assemble and disassemble, it is easy to dismantle

machine parts that breakdown so they can be repaired or replaced right away.

Performing Minor Trouble Shooting

One important skill required of anyone who uses or operates equipment or

machine is the ability to make minor repairs or trouble shooting with
malfunctioning equipment or tools because of breakdown in their parts.

Troubleshooting is done to locate and repair mechanical breakdowns. This

is done by inspecting and checking machine parts to assess the condition of the
machine/equipment and determine the appropriate measure to do as a way of
addressing the problem.

Equipment which are electrically operated are checked and inspected to

find out if there are defective electrical insulations, plugs or outlets and thus
prevent accidents on electrical circuits, etc. which may result to fire and other
hazards in the work place.

Machine parts, which undergo wear and tear due to friction and corrosion,
must be regularly lubricated with appropriate lubricants like grease or oil for
machine parts.

Machine parts that easily undergo corrosion due to exposure to corrosive

substances present in the food must be properly subjected to preventive
maintenance.

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

checked to make sure the necessary repair or replacement if 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

43
source of information as to the condition of equipment and tools. This will help
the company draft its contingency measures in relation with preventive
maintenance measures that will prevent or minimize the breakdown of
equipment or machines.

Reports on breakdown of machine parts will facilitate troubleshooting and

procurement of parts needed for repair or replacement of parts that breakdown.

Below is a sample report on the breakdown of equipment/machine and

tools:

Equipment checked: Loadtrac Consolidometer

Purpose: To provide instructions for checking apparatus’ flexibility.

Inspection Equipment Required: Hard steel calibration disk.

Tolerance: Tolerances are provided in the test methods shown above.

Procedure:

1. Assemble the consolidometer with a hard steel disk of approximately

the same height as the test specimen and 1millimeter smaller diameter
than the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the
moisture to be squeezed from them during each increment of the
calibration process.
4. Load and unload the consolidometer as in the test and measure the
deformation for each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.

A Report on the Breakdown of Machine Parts

Equipmen Type of Troubleshooti Parts to Remarks

t Breakdow ng to be be
n Undertaken Replaced

Prepared by:

________________________
LET US REMEMBER

All food processing equipment and tools must be properly operated in

accordance with manufacturer’s specifications in order that they will properly
function and serve their purpose. However, it is important that they must be
regularly checked and inspected to determine the needed preventive

44
maintenance to undertake. If machines breakdown, they must undergo
troubleshooting right away in order to determine their condition as to:
a. serviceability
b. reparability
c. defectiveness

SELF CHECK

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1. It is important to interpret correctly the manufacturers’ specifications

of equipment before operating them in order to ___________.
a. be able to determine the correct operation of the equipment
b. avoid accidents due to faulty operation of equipment
c. be familiar with their parts and their function
d. all of these

2. In choosing food processing equipment, why is it better to choose

those with parts easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper

3. Why should you check equipment that are electrically operated before
using them?
a. to make sure plugs, outlets and electrical insulation are not
defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation

4. Your teacher instructed you to use a blender in your activity of

preparing mango jam. It is your first time to use such equipment.
Which of the following will you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you
d. you will not do anything

5. Your can sealer is not sealing properly. Which of the following will you
do?
a. do not use it any more
b. request for a new sealer
c. undertake simple troubleshooting
d. borrow a can sealer from another class

6. Why should food contact surfaces of machine or equipment be

regularly lubricated?
a. to prevent wear and tear
b. to prevent corrosion
c. both a and b
d. none of these

45
 7. You find difficult in turning the knobs of the pressure cooker you are
using, which of the following will you do?
a. change the knobs
b. apply lubricants like grease or oil at the screws
c. remove the knobs
d. don’t do anything

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 later?
a. prepare a written report following the standard format
b. make a checklist of the tools and equipment inspected
c. make an oral report
d. none of these

9. Why should you operate or use equipment in accordance with

manufacturers’ specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly
operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

10.Which of the following equipment materials are porous to bacteria,

absorb moisture and impart odor and color to the food?
a. plastic
b. metal
c. stainless steel
d. wood

REFERENCES:

Essentials of Food Safety and Sanitation by David McSwane, Nancy Rue and
Richard Linton, Copyright 2003
Preservation of Philippine Foods by Sonia Y. de Leon and Matilde P. de Guzman

Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright 2006

46
Activity Sheet 2.1

TITLE: Operate Food Processing Equipment

STEP/PROCEDURE:

Demonstrate the proper use of blender using the guides below.

1. Check and inspect the blender and outlets.

2. Insert the plug of blender into the outlet.

47
 3. Switch – on the blender.
4. Operate blender in accordance with manufacturer’s specifications.
5. Clean and sanitize in accordance with the specifications.

RESOURCES:

The following resources are needed:

Food processing equipment
Tools for minor troubleshooting of food processing equipment

REFERENCES:

Essentials of Food Safety and Sanitation by David McSwane, Nancy Rue and
Richard Linton, Copyright 2003
Preservation of Philippine Foods by Sonia Y. de Leon and Matilde P. de Guzman

Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright 2006

LESSON 3

PERFORM POST-OPERATION ACTIVITIES

INTRODUCTION

The lesson deals on the study of inspecting and checking the condition of
equipment/machines before and after preparation and performing minor trouble
shooting. It also includes minor preventive maintenance and reporting the
breakdown of equipment/machine, tools and instruments as well as recording
same in standard forms.

48
ASSESSMENT CRITERIA:

1. Food processing equipment are switched off and unplugged after

operation in accordance with manufacturer’s specifications.
2. Food processing tools, equipment and instruments are cleaned,
sanitized and stored according to manufacturer’s specifications and
workplace policies and regulations.
3. Minor preventive maintenance in equipment is performed in line with
the organization’s maintenance system.
4. Main machine parts are inspected and checked in line with the
organization’s policy.
5. Condition of machine is monitored to ensure its utility in accordance
with workplace rules and regulations.

PRE TEST

Let’s find out what you already know about performing post operation
activities with food processing tools, equipment, utensils and instruments

Directions: Carefully read the questions and choose the best answer from
options given. Write only the letter of your answer in your test booklet.

11.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. all of these

12.If you regularly inspect and check equipment/machines, which of the

following could be determined?
a. damaged or defective machine parts
b. equipment/machines that breakdown
c. both a and b
d. total number of equipment/machines in the company

13.Your teacher assigned you to check machine parts which easily corrode
or wear out due to rubbing surfaces. Which of these will you do as a
preventive maintenance?
a. wash and wipe dry
b. apply lubricant like oil or grease
c. remove the rusts with sandpaper
d. replace those part

14.There is a strong odor of a gas coming from the LPG tank of the gas
range in your Food Processing Laboratory Room, what do you think
happened?
a. the LPG tank has a leak
b. The hose connected to the LPG might be leaking
c. The LPG regulator is defective
d. All of these

15.In order to prevent electrocution or fire due to short circuits, which of

the following should you do before using any equipment/machine?
a. check electrical outlets

49
 b. check plugs and switches of electrical equipment/machines
c. check electrical cords
d. all of these

16.The rivet of your can sealer is missing so you can not seal the tin cans
filled with fish to be processed. What will you do to solve the problem?
a. replace the missing rivet
b. buy a new can sealer
c. repack the fish in glass jars
d. none of these

17.You are assigned by your teacher to maintain the good condition of

your pressure cooker. What will you do?
a. lubricate the metal – to – metal cover
b. check the vents to make sure they are not clogged
c. inspect and check to make sure that all parts are intact and in
good condition
d. all of these

18.Which of these is a manufacturer’s specification 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. None of these

19.To prevent the metal surface of your gas range, oven and gas stove to
corrode, which of the following 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. d. none of these

20. What could be the condition of equipment if it is properly inspected/

checked?
a. repairable and serviceable
b. defective
c. both a and b
d. none of these

DEFINITION OF TERMS

1. Breakdown – is a mechanical failure causing a machine or

equipment to malfunction.
2. Check – to test the accuracy; to examine something in order to
establish its state or condition.
3. Corrosion – rusting or gradual wearing of machine parts due to
chemical reaction between substances like iron and oxygen or other
corrosive materials like salt, acids, etc.
4. Crack – a break or fissure on some parts of equipment as in the
body of a pressure cooker.
5. Electrocution – death or execution from electric shock.
6. Inspect – to carefully examine a machine or equipment in order to
determine maintenance to undertake.
7. Leak – a crack or hole through which a liquid or gas may
accidentally pass. 50
8. Lubricant – a substance like oil or grease that coats or treats a
machine to lessen friction and the wear and tear of machine
 Information Sheet 3.1

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 is 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.

51
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. Before they are to be
stowed or kept after use, they must be inspected and checked to make sure they
are in good condition and ready for use in the next processing operation.
Religiously inspecting and checking the equipment/machines after use will help
determine the presence of damaged or defective parts that need to be repaired
or replaced. Inspecting and checking the equipment /machines will also help
determine the presence of equipment/machines that breakdown and cannot be
used in the next processing operation. Defective plugs, switch and other parts of
equipment/machines that are electrically operated will also be determined and
thus avoid accidents like electrocution and other hazards arising from short
circuit, etc.

Inspecting and checking the equipment before, during and after using
them will also help in effectively planning and efficiently carrying – out trouble
shooting and preventive maintenance activities which include checking the
following:

1. Machine temperature – this is checked to avoid overheating

2. Hydraulic fluid – 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
3. Wear and surface condition – this is being checked to make sure no
machine parts are deteriorating or defective due to everyday use
4. Crack – this needs to be checked to see to it that there are no broken
parts in an equipment or machine which will cause the breakdown of
the machine or as a source of leak
5. Leak detection – this is checked to prevent accidental release of gas,
water, oil, etc. from the machine
6. Vibration -
7. Corrosion – this is checked to minimize wear and tear of parts by
washing, drying and lubricating machine parts.
8. Electric insulation – this must be checked to guarantee that there are
no livewires exposed during the operation of an equipment which may
result to short circuits or electrocution and even fire.

All equipment/machines must be strictly inspected and checked for any

defects like leaks, cracks, missing parts, etc. They must be repaired if necessary
and discarded if no longer repairable and replaced with a new one. There must
be a continuous inspection and checking of equipment/machines to guarantee
regular preventive maintenance servicing based on the maintenance schedule
for every equipment/machine.

Below are some equipment used in processing foods that need to be

regularly inspected and checked before, during and after operation:

1. The Can Sealer

52
2. The Pressure Cooker

3. The Mechanical and Electric Smokehouses

53
 4. The Freezer and Refrigerator

5. The Electric Fish Scalers

6. The Oven and Gas Stove

Gas stove

54
 7. The Food Processor/Blender and Juice Extractor

8. The Vacuum Packer 9. The Electric Polysealer

Performing Minor Troubleshooting

Troubleshooting on equipment or machines that breakdown is very

essential in a food processing plant. This is a way by which faulty or
malfunctioning or defective machine parts are diagnosed and their appropriate
repair or replacement is effectively done. Performing minor troubleshooting of
equipment or machines that breakdown ensures a longer capability of the
equipment or machine to be operated or used. Minor troubleshooting must be
done in accordance with manufacturer’s specification by a repairman who is an
expert on the troubleshooting of equipment or machines that breakdown. Below
are some minor troubleshooting activities that are undertaken:

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

pressure cooker, gas stove and gas range, etc.
2. Replacement of the missing parts of a can sealer, pressure cooker, gas
range, gas stove, etc.
3. Replacement of defective or malfunctioning electrical cords, plugs and
switch of electrically operated equipment like freezer, refrigerator,
smokehouse, fish scalers, blenders, poly sealers, etc.

55
 4. Applying lubricant to machine parts that are slightly undergoing
corrosion or wear and tear.
5. Replacement of machine parts with cracks or leaks.
6. Replacement of leaking pipes in equipment requiring hydraulic fluid.

Performing Minor Preventive Maintenance

Preventive Maintenance is a system that aims to minimize or eliminate

breakdown of equipment and machinery by a program of regular inspection and
repairs. This is done to make sure that all equipment machines in the food
processing plant are always in good condition and ready for use anytime.

Regular inspection of the condition of equipment machines and promptly

repair for those that breakdown will guarantee that the processing of food will be
smoothly undertaken as required by the company thus, eliminating or
minimizing the occurrence of accidents or faulty operation of equipment or
machines. It is important to remember, however, that the preventive
maintenance activities to be undertaken must be in conformity with
manufacturer’s specification and in line with company’s policy.

The following are some minor preventive maintenance done with

equipment or machines:

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

equipment.
2. Checking the parts of some equipment or machines to determine if
there are defects, wear and tear, cracks, leaks, rusts or corrosion.
3. Checking the equipment or machine thoroughly to make sure that all
parts are intact. Missing parts will cause the equipment or machine to
malfunction.
4. Cleaning, sanitizing and stowing all equipment or machines according
to manufacturer’s specifications and workplace policies and
regulations.
5. Regularly checking and inspecting main machine parts to guarantee
that the machine is in top shape or condition.
6. Checking the condition of the machine and classify them as:
a. Serviceable
b. Repairable
c. Defective
7. Applying lubricants like oil and grease to the parts that undergo
corrosion and friction to prevent or minimize wear and tear of rubbing
surfaces.
8. Checking machine temperature, hydraulic fluid, vibration, etc.
9. Performing proper cleaning, care and sanitation.

Below are examples of how some equipment/ machines are properly

maintained or cared for:

The Pressure Cooker

1. Thoroughly wash with soap and hot clean water then drain completely
before and after use.
2. Lubricate the metal – to – metal seal with oil, petroleum jelly, , etc. to
prevent the cover from scratching or sticking. Check this seal from
time – to – time during the canning process to be sure sufficient

56
 lubrication is present. Apply a thin film of lubricant to the edge inside
the cooker where the inside wall begins to bevel.
3. Apply lubricant on the threads of the bakelite wing nuts; wipe away
excess lubricant.
4. Always keep safety openings clear to make sure steam can pass
through them.
5. Before and after using the cooker, clean the vent pipe by carefully
inserting a thin piece of wire in the vent and run it gently in and out to
be sure it is clear and unobstructed. Rinse with hot water.
6. Do not subject the cooker to sudden extreme temperature changes as
this will cause expansion or contraction which can crack the cast
aluminum pressure cooker. Do not add cold water to a cooker that
boiled dry or cool a hot cooker suddenly by pouring cold water or
wrapping it with wet cloth.
7. If you ever drop the cooker, it must be examined for damage.
8. Periodically wipe – off the metal – to – metal seal with a clean towel to
remove any build – up of hardened lubricant. Avoid hard scrubbing of
the metal – to – metal seal to prevent damage.
9. Prevent discoloration by scrubbing with aluminum cleaner or soap
impregnated steel wool cleaning pad. Pitting of the cooker is prevented
by washing, rinsing, and drying the unit thoroughly every after use.
10. Always store the cooker in a dry area when not in use. The cover
should be stored separately from the cooker or upside down on the
cooker to allow air circulation. Always be sure cover and cooker are
thoroughly dry to protect against pitting and corrosion.
11.Protect the metal – to metal seal from being struck and dented.

The Can Sealer

The parts of an automatic manual can sealer are easier to dismantle and
assemble as compared with the automatic electrically operated sealing machine.
However, when dismantling or assembling the parts of the can sealer, careful
handling is required to make sure all parts are properly in place and not a single
part is misplaced or lost. Before assembling the parts, these must be done:
1. Check that all parts are present.
2. Lubricate parts that rub each other to prevent friction that leads to
wear and tear of surfaces.
3. Lubricate the crankshaft, the seaming head, bevel gears, clamp, etc.
Wipe away excess lubricant.
4. Wash the chuck and the base plate after sealing tin cans with soap and
clean water to remove oil, sauce and brine that spilled on them. Rinse
thoroughly. Wipe dry with a clean towel.
5. Store in a clean dry place.
6. Replace all damaged, missing or defective parts.

The Freezer

1. Use the freezer in accordance with purpose described in the user’s

manual.
2. Properly install the freezer in accordance with installation
requirements.
3. Switch control to OFF before unplugging.
4. Unplug the freezer before cleaning, before repairing any parts by a
qualified repairman.

57
 5. Always grip plug firmly and pull straight out from the outlet, when
unplugging.
6. When moving the freezer away from the wall, be careful not to roll over
or damage the power cord.
7. Immediately repair or replace all electric service cords that have
become frayed or otherwise damaged. Do not use a cord that shows
cracks or abrasion damage along its length or either the plug or
connector end.
8. After the freezer is in operation, do not touch the cold surfaces,
particularly when hands are damp or wet. Skin may adhere to these
extremely cold surfaces.
9. Operate freezer away from explosive fumes.
10.Refrain from using electrical devices or sharp instruments in defrosting
your freezer.
11.The freezer must be properly grounded when installed.
12.Defrost regularly.
13.Clean the interior to prevent food from being contaminated during
storage. Remove detachable parts and wash in warm water and baking
soda solution (Use 1 tablespoon of baking soda per liter of water).
Follow the same procedure for cleaning the door gasket, wire basket,
and all plastic parts.
14. Clean exterior surfaces with warm water and dish washing detergent.
Dry and polish with a soft cloth. Do not wipe with soiled dish washing
cloth or wet towel. This may leave residue that may corrode the paint.
Do not use scouring pads, bleach or cleaners because they scratch and
weaken the paint finish.
15.In case of brownouts, turn the temperature control to OFF and unplug
your freezer to avoid OVERLOADING your compressor when power is
restored.

The Refrigerator

The refrigerator which has an automatic defroster should be thoroughly

cleaned every week by wiping off containers of food and removing all foods that
cannot be used. Refrigerators which do not have automatic defrosters should be
defrosted whenever the frost on the frosting unit is over ¼ inch thick. When
caring for your refrigerator follow the procedure below:

1. Wipe up spilled food immediately.

2. Wash inside shelves and trays at least twice a week with 1 table spoon
baking soda dissolved in 1 liter clean water.
3. Rinse and dry thoroughly.
4. Flush drains/defrost weekly.

When defrosting the refrigerator follow these steps:

1. Turn off the electric current.

2. Remove all ice trays and frozen foods from the freezing unit.
3. Wrap frozen foods in newspaper to keep them from thawing.
4. Put the drip tray in the proper place to catch the melted ice.
5. Place pans of hot water in the lower part of the freezing unit. Allow the ice
to melt. Never use a sharp or pointed object to remove the ice.
6. Remove the food in the lower part of the refrigerator.
7. Wipe the inside portion of the freezing unit as well as the refrigerator with

58
 water to which 1 teaspoon baking soda has been added for each quart.
8. Turn on the current and return the food to the refrigerator.

Properly use the refrigerator by following these steps:

1. Study the booklet which is supplied by the manufacturer.

2. Keep the temperature between 35ºF and 45ºF.
3. Allow the food to cool before putting it in the refrigerator.
4. Open the door only when absolutely necessary and keep it open as short a
time as possible.
5. Put leftovers in small dishes and use them as soon as possible to avoid
overcrowding the refrigerator.
6. Remove food from paper bags before storing in the refrigerator.
7. Do not store unopened cans of food in the refrigerator unless they are to
be chilled for the next meal.
8. Store foods in covered dishes or glass jars to prevent odors from
spreading.
9. Avoid getting grease on the gasket around the door.
10.Decide on a definite place in which to keep each kind of food, and put the
foods in the same places each time so that you will not waste time in
looking for them.

The Gas Range and Gas Stove

In caring for your cooking equipment, follow the steps below:

1. Remove all burnt sediment and wipe grease from top of stove after each
use
2. Scrape grease from cracks, openings, and hinges.
3. When cool, wash top of stove.
4. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff
brush.
5. Wipe with a clean cloth dipped in a sanitizing solution.

Use and Care of the Gas Range and Gas Stove

When using the range, remember to:

1. use utensils that are large enough to prevent the boiling food from
spilling over the range top or oven;
2. keep a dish on the range top for the spoon that you use in stirring food;
3. avoid putting anything hot on porcelain enameled surfaces or putting
cooking utensils across them the heat may cause the surface to chip or
crack;
4. arrange pans in the oven so that the air can circulate around them;
and
5. wipe the chromium trimming with a damp cloth and polish it with a dry
cloth.

Cleaning the Top of a Gas Range and a Gas Stove

1. Remove the burners and the rack and scrub them with warm, soapy water
and scouring pad.
2. Clean the holes with a hair pin or wire. Do not use a toothpick.

59
 3. Rinse with clear, hot water, and dry the rack; turn the burners of the oven
upside down.
4. Return the burners and the rack to the range as soon as they are dry.

Note: Be sure that the gas pipe does not have leaks.

Cleaning the Units of an Electric Cooking Range

1. Turn on the high heat so that any food on the units will burn off.
2. Cool, and then brush each unit with a soft non-metallic brush. Never clean
the unit with a metal brush, a fork, a knife, or a sharp metal tool.
3. Use steel wool or a cloth for units which are enclosed.

The Oven

Follow these steps when cleaning your oven:

1. Use a pancake turner to remove food immediately after it has spilled on

on the oven.
2. Clean the oven thoroughly with a special cleaner when it is cool.
3. Wipe the oven with soapy water. Rinse with clean water and dry.
4. Turn on the oven for a few minutes to dry all parts so that they will not
rust.
5. Be sure the gas tank and hose do not have any leaks.

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
trouble shooting and repair of any equipment/machine, tools and utensils that
breakdown. In preparing such report, it is necessary to follow the prescribed
format required by the company or organization. This is done to rigidly monitor
the condition of all equipment/machines to ensure their serviceability in
accordance with workplace rules and regulations. Through the prepared reports,
a conclusion as to the condition of equipment/machines can be accurately made
as to: a) serviceable, b) repairable and c) defective. The compiled reports
will provide a ready database as to the needs of the company in terms of:

1. machine parts to be purchased;

2. expenditures incurred for repair and purchase of machine parts;
and
3. labor requirement for preventive maintenance and trouble shooting.

A Sample Report on Equipment/Machine Breakdown

Daily Inspection Date: Remarks

Report
and

60
 Condition Before During After Recommendations
Operatio Operation Operation
n
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: _______________________

LET US REMEMBER

The use of appropriate equipment in top condition is of primary

importance in the production of good food. Standardized equipment, a variety of
knives, the right kitchen tools, utensils, and appliances all contribute to the
production of processed food with an excellent quality.

It is therefore important to religiously conduct post operation activities to

make sure that equipment/machineries are properly inspected, checked, cleaned
and sanitized and subjected to preventive maintenance in accordance with
manufacturer’s specification and company policies.
The Preventive Maintenance to be performed includes checking the
following:

1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation

SELF CHECK

Directions: Carefully read the questions and choose the best answer from
options given. Write only the letter of your answer in your test booklet.

61
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. all of these
2. If you regularly inspect and check equipment/machines, which of the
following could be determined?
a. damaged or defective machine parts
b. equipment/machines that breakdown
c. both a and b
d. total number of equipment/machines in the company
3. Your teacher assigned you to check machine parts which easily corrode or
wear out due to rubbing surfaces. Which of these will you do as a
preventive maintenance?
a. wash and wipe dry
b. apply lubricant like oil or grease
c. remove the rusts with sandpaper
d. replace those parts
4. There is a strong odor of a gas coming from the LPG tank of the gas range
in your Food Processing Laboratory Room, what do you think happened?
a. the LPG tank has a leak
b. The hose connected to the LPG might be leaking
c. The LPG regulator is defective
d. All of these
5. In order to prevent electrocution or fire due to short circuits, which of the
following should you do before using any equipment/machine?
a. check electrical outlets
b. check plugs and switches of electrical equipment/machines
c. check electrical cords
d. all of these
6. The rivet of your can sealer is missing so you cannot seal the tin cans
filled with fish to be processed. What will you do to solve the problem?
a. replace the missing rivet
b. buy a new can sealer
c. repack the fish in glass jars
d. none of these

7. You are assigned by your teacher to maintain the good condition of your
pressure cooker. What will you do?
a. lubricate the metal – to – metal cover
b. check the vents to make sure they are not clogged
c. inspect and check to make sure that all parts are intact and in good
condition
d. all of these

8. Which of these is a manufacturer’s specification 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. None of these

9. To prevent the metal surface of your gas range, oven and gas stove to
corrode, which of the following should you do?

62
 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. d. none of these

10. What could be the condition of equipment if it is properly inspected/

checked?
a. repairable and serviceable
b. defective
c. both a and b
d. none of these

63
Activity Sheet 3.1

TITLE: Preventive maintenance

STEP/PROCEDURE

Demonstrate how to perform preventive maintenance for these

equipment/machines:

1. Can Sealer
2. Pressure Cooker

Note: Your teacher will observe you while performing the tasks. Be ready
to answer the following questions:

1. What important preventive maintenance did you conduct? Cite and

explain briefly each of them.
2. Why do you think it is important that you should subject the can sealer
and the pressure cooker to preventive maintenance? Explain.
3. As a food processor, do you think it is important that you possess the
knowledge and skill in performing post operation activities after using
equipment/machines? Why?

Practical Examination/Performance Test

Activity: Perform Post Operation Maintenance on the following:

1. Gas stove
2. Blender
3. Refrigerator

You will be rated by your teacher according to the following:

4 – Can perform the skills without supervision and with initiative and
adaptability to problem situations

3 – Can perform the skills satisfactorily without assistance or supervision

2 – Can perform the skills satisfactorily but requires some assistance

and/or supervision

1 – Can perform parts of the skills satisfactorily, but requires considerable

assistance and/or supervision

RESOURCES:

Manufacturer’s specification may include but not limited to:

 Handling requirements
 Operating requirements
 Discharged level
 Reporting
 Positioning
 Refilling
REFERENCES:

64
 Handout on Operating a Can Sealer
Manual for The All American Pressure Canner/Cooker
Manual on The Use and Car of GE Upright Freezer
Manual on the Use and Operation of an Automatic Master Can Sealer
Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright
2006.

Internet

http://www.image.google.com
http://www.foodsaving.com

SELF CHECK

Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your test booklet.

1. Which of the following tool/equipment specifications are used by

manufacturers?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these

2. Why are specifications for food processing tool, equipment and utensils
necessary?
a. they provide information to the user on how to handle and operate
the equipment properly.
b. specifications give information concerning the proper use, care and
maintenance of the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

3. If you are a food processor, why do you need to know the parts of the
equipment, tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or
utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

4. If you are going to pack processed foods in tin cans, why do you need to
seal it with a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to
the body of a tin can with is first and second operation rolls

5. Which of the following will help you determine the kinds of tools,
equipment and utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed

65
 d. the availability of tools, equipment and utensils

6. You have already removed the dirt from the tools, equipment or utensils
used in processing the food by washing them with soap and water. Why do
you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which
remained after washing
d. all of these

7. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride

8. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with
water before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent
wear and tear
d. all of these

9. It is necessary to inspect and check the condition of equipment and

machines before operating them in order to __________.
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. to see if they are old or new ones
d. both a and b

10. Which of this preventive machine maintenance will you check before using
equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

11. It is important to interpret correctly the manufacturer’s specifications of

equipment before operating them in order to ___________.
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these

12. In choosing food processing equipment, why is it better to choose those with
parts easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c.both a and b
d.because they are cheaper

66
13. Why should you check equipment that is electrically operated before using
them?
b. to make sure plugs, outlets and electrical insulation are not
defective
b.to prevent accident
c.to practice using the equipment
d.to avoid errors and accidents in their operation

14. Your teacher instructed you to use a blender in preparing mango jam. It is
your first time to use such equipment. Which of the following will you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you
d. you will not do anything

15. You can sealer is not sealing properly. Which of the following will you do?
a. do not use it any more
b. request for a new sealer
c. undertake simple troubleshooting
d. borrow a can sealer from another class

16. Why should food contact surfaces of machine or equipment be regularly

lubricated?
a. to prevent wear and tear
b.to prevent corrosion
c.both and b
d.none of these

17. 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. apply lubricants like grease or oil at the screws
c. remove the knobs
d.don’t do anything

18. Your teacher instructed you to check and inspect all the food processing
equipment in your laboratory room. Which of the following will you do later?
a. prepare a written report following the standard format
b. make a checklist of the tools and equipment inspected
c. make an oral report
d. none of these
19. Why should you operate or use equipment in accordance with
manufacturer’s specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly
operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe

20. Which of the following equipment materials are porous to bacteria, absorb
moisture and impart odor and color to the food?
a. plastic
b. metal
c. stainless steel

67
 d. wood

21. 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. all of these

22. If you regularly inspect and check equipment/machines, which of the

following could be determined?
a. damaged or defective machine parts
b. equipment/machines that breakdown
c. both a and b
d. total number of equipment/machines in the company

23. Your teacher assigned you to check machine parts which easily corrode or
wear out due to rubbing surfaces. Which of the following will you do for a
preventive maintenance?
a. wash and wipe dry
b. apply lubricant like oil or grease
c. remove the rusts with sandpaper
d. replace those part

24. There is a strong odor of a gas coming from the LPG tank of the gas range in
your Food Processing Laboratory Room, what do you think happened?
a. the LPG tank has a leak
b. The hose connected to the LPG might be leaking
c. The LPG regulator is defective
d. All of these

25. In order to prevent electrocution or fire due to short circuits, which of the
following should you do before using any equipment/machine?
a. check electrical outlets
b. check plugs and switches of electrical equipment/machines
c. check electrical cords
d. all of these

26. The rivet of your can sealer is missing so you cannot seal the tin cans filled
with fish to be processed. What will you do to solve the problem?
a. replace the missing rivet
b. buy a new can sealer
c. repack the fish in glass jars
d. none of these

27. You are assigned by your teacher to maintain the good condition of your
pressure cooker. What will you do?
a. lubricate the metal – to – metal cover
b. check the vents to make sure they are not clogged
c. inspect and check to make sure that all parts are intact and in
good condition
d. all of these

28. Which of these is a manufacturer’s specification concerning the use of a

freezer in the food processing plant?

68
 a. Switch off before unplugging
b. Just unplug even if not switched off
c. Do not defrost regularly
d. None of these

29. To prevent the metal surface of your gas range, oven and gas stove to
corrode, which of the following 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

30. What could be the condition of equipment if it is properly inspected/

checked?
a. repairable and serviceable
b. defective
c. both a and b
d. none of these

Answer Key
Module 3 Pretest/Self check

69
 1. d 16. a
2. c 17.b.
3. b 18.a
4. d 19.b
5. b 20.d
6. c 21.d
7. b 22.c
8. d 23.b
9. c 24.d
10.d 25.d
11.d 26.a
12.c 27.d
13.a 28.a
14.a 29.b
15.c 30.c

Lesson 1

1. d 6. c
2. c 7. b
3. b 8. d
4. d 9. c
5. b 10. d

Lesson 2.

1. d 6. a
2. c 7. b
3. a 8. a
4. a 9. b
5. c 10. d

Lesson 3.

1. d 6. a
2. c 7. d
3. b 8. a
4. d 9. b
5. d 10. c

REFERENCES:

Books

Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE

70
 Learning Element for Distinguishing Salting, Drying and Smoking, BTVE

Fishery Arts for Secondary Schools Exploratory by Pepito Fernandez,

Enrico Villoso and Leonarda Mendoza, copryright 1980

Fish Smoking prepared by Technology Development Institute of DOST

Food Preservation for Filipinos by Rosalinda T. Lagua, Carmelita P. Cruel

and Virginia S. Claudio, copyright 1977

Food Safety and Sanitation, A Paper Presented at Foresights on Food

Safety, International Food Safety Seminar at Seoul, Korea on April
24, 2006

Philippine Handbook on Fish Processing by Jasmin M. Espejo

Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright 2006

THE III. Agriculture and Fishery Technology, SEDP Series, Department of

Education

Training Regulations for Food Processing NC II, TESDA, Metro Manila

Essentials of Food Safety and Sanitation by David McSwane, Nancy Rue

and Richard Linton, Copyright 2003
Preservation of Philippine Foods by Sonia Y. de Leon and Matilde P. de
Guzman

Hand outs/Manuals

Handout on Operating a Can Sealer

Manual for The All American Pressure Canner/Cooker
Manual on The Use and Car of GE Upright Freezer
Manual on the Use and Operation of an Automatic Master Can Sealer
Post Harvest Fisheries by Laurentina Paler – Calmorin, Copyright
2006.

Internet

http://www.image.google.com
http://www.foodsaving.com
www.salttraders.com/StoreFront.bok
www.slate.com/id/2117243
www.gourmetsleuth.com/saltguide.htm
www. image.google.com
www.saltinstitute.org

71