MODULE MAKING IN ASSESSMENT 2 - MODULE 2.docx

Republic of the Philippines
Davao Oriental State College of Science and Technology
BANAYBANAY EXTENSION CAMPUS
Purok 6-A, Poblacion, Banaybanay, Davao Oriental, 8208
COMPETENCY-BASED
LEARNING MATERIALS
Unit of Competency: Use of Processing Tools, Equipment and Utensils
Module No.: 2
Module Title: Using of Processing Tools,
Equipment and Utensils

MODULE 2
QUALIFICATION TITLE : FISH PROCESSING NC II
UNIT OF COMPETENCY : The Use of Processing
Tools, Equipment and
Utensils
MODULE TITLE : Using Processing Tools,
Equipment and
Utensils
NOMINAL DURATION : 20 hours
CERTIFICATE LEVEL : NC II

Information Sheet 1.2-1
Perform pre - operational activities
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. perform pre-operational activities;
2. operate food processing equipment;
3. perform post operation activities; and
4. use processing tools, equipment and utensils accurately and carefully.
PERFORM PRE–OPERATIONAL ACTIVITIES
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.
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.
When processing food, there are several tools, equipment and utensils which need
to be properly inspected, checked, sanitized, assembled and 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. Dehydration 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.
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.
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, 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
A pressure cooker is an 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 arrow line. 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
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
the source of smoke is 2 meters away from the fish and the temperature of smoke is
–
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 the 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

Mechanical Smokehouse
Smokehouse control and sensor of an Electric Smokehouse

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 Refrigeration Absorption System of Refrigeration

The Parts of the Compression System of Refrigeration and their Functions
In a refrigerator, the heat evolved by the compression of a gas in the compressor
is removed by condensing coils. Still under pressure, the gas cools and condenses into
a liquid at the condenser which is released through a control valve into the
evaporating coils of the freezing compartment. As the pressure is removed, the liquid
refrigerant turns into a gas (vaporizes), causing a sharp lowering of temperature.
The Parts of the Absorption System of Refrigeration and their Functions
In this system, a small burner flame provides heat which drives out the gas from the
ammonia – water mixture. It utilizes an insulated box to keep the cold in and an
evaporating gas or refrigerant. A mixture of ammonia passes through the evaporating
coils of the freezing compartment where it evaporates into ammonia gas. The
evaporation of ammonia removes heat from the food. The ammonia gas then goes
down to the absorber where it is absorbed by water. A small amount of heat from the
burner flame drives out the gas from the ammonia – water mixture and condenses
back into liquid ammonia as it passes through the condensing coils.
Tools and Utensils Used in Food Processing and their Uses
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.
Clock Type weighing scale for food
b. Measuring spoons
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
Ameasuring 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.
d. Thermometers
Thermometers indicate the degree of hotness or coldness of a thing or body. It
measures how high or how low the temperature is.

e. Salinometer - It is used to measure
the salinity of a brine.
Salinometer
f. Psychrometer - It is used to measure the relative humidity of the air when sun
drying.
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 - 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

5. Smoking Equipment
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.
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
Specific
Area/Condition
control program.
Recommended
Sanitizer
Concentration
Aluminum equipment and utensils Iodophor
Quat
25 ppm
250 ppm
Concrete floors Active
Chlorine
Quat
1000 – 2000
ppm
500 – 800 ppm
Glass Materials Active chlorine
Iodophor
Acid sanitizer
1000 ppm
25 ppm
130 ppm
Hand dip/hand sanitizer Ethyl alcohol 70%-75%
Plastic crates Iodophor 25ppm
Stainless steel surfaces or equipment and
utensils
Acid-anionic
Active chlorine
Iodophor
Quat
130ppm
200ppm
25ppm
200ppm
Wood crates Active chlorine 1000ppm

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 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.
The Recommended Levels Used for Sanitizing Agents
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. They 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 in tact 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 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
THINGS TO 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 1.2-1
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
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. 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 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
OPERATE FOOD PROCESSING EQUIPMENT
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Switch on food processing equipment according to teacher’s
instructions/manufacturer’s specifications;
2. Check the performance of food processing equipment to ensure conformity
with specified output; and
3. Observe accuracy and safety precautions in operating food processing
equipment.
WHAT IS THIS LESSON ABOUT?
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.
Assembling – fitting or putting together the parts of a machine like an equipment.
Breakdown – to go out of working order as in a machine.
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

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.
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 usually 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 a 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
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.
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.
General Directions for Using Pressure Canners for Fruits and Vegetables
1. Assemble materials and equipment. Pressure 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.
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.
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.
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.
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 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 212F or 100C at sea
level forming steam. The steam drives out the air through the vent pipe and heat
begins topenetrate 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 so 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 212F. At 10 pounds pressure gauge
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 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. Protect the metal - to – metal seal must be lubricated periodically with Vaseline 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 the metal – to– metal seal and make it very difficult to remove the cover.
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 of the metal – to – metal seal to prevent damage.
8. The steam pressure gauge should be checked most 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. 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.
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 construction materials 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
Nation 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 surfaces or
those that undergo corrosion due to a chemical reaction with substances present in the
food.
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 construction materials will largely help in
minimizing wear and tear that affects machine efficiency.

Below are the kinds of construction materials for 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.
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
Equipment/Machine Parts Dismantling and Assembling
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.
Reporting Breakdown of Equipment/Machine, Tools and Instruments
Report preparation is important when using food processing equipment. The report
will serve as a database for the company that serves as a ready source of information
as to the condition of equipment and tools. This will help the company draft its
contingency measures in relation with preventive maintenance measures that will
prevent or minimize the breakdown of equipment or machines.
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
Equipment Type of
Breakdown
Troubleshooting
to be
Undertaken
Parts to be
Replaced
Remarks
THINGS TO BE 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 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 1.2-2
Multiple Choice
1. It is important to interpret correctly the manufacturers 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 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 and b
d. none of these
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
PERFORM POST-OPERATION ACTIVITIES
At the end of the lesson, you should be able to:

1. switch off and unplug food processing equipment after operation in accordance
with manufacturer’s specifications;
2. clean, sanitize and stow food processing tools, equipment and instruments
according to manufacturer’s specifications and workplace policies and
regulations;
3. perform minor preventive maintenance in equipment in line with
organization’s maintenance system;
4. inspect and check main machine parts in line with organization’s policy;
5. monitor condition of machine parts to ensure availability in
accordance with workplace rules and regulations; and
6. perform post operation activities regularly to ensure serviceability of
equipment/machines.
WHAT IS THIS LESSON ABOUT?
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.
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 an 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.
8. Lubricant – a substance like oil or grease that coats or treats a machine to lessen
friction and the wear and tear of machine parts due to constant rubbing
of surfaces.
9. Preventive Maintenance – a system of maintenance that aims to minimize or
eliminate breakdown in equipment and machinery by a program of
regular inspection and repairs.
10. Repairs – to restore a machine or equipment that breaks down into good order or
condition.
11. Switch – electrical device having two (2) states, ON (closed) OFF (open).,
12. Switch – off – to turn off an electrical device.
13. Stow – to pack or store in an orderly way.
14. Troubleshooting – systematic approach to locate the cause of a fault in an
electronic circuit or system.
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 food, different kinds of equipment are used. To
ensure that there is a smooth operation of any equipment, they must be properly
maintained. Proper maintenance
starts with regular checking and inspection of their parts, proper use or
operation/manipulation, and conducting post operation activities such as
cleaning/sanitizing, applying oil and lubricants to machine parts before stowing or
storing them until such time that they will again be used. Equipment/machines which
undergo regular preventive maintenance have a longer serviceability and are more
efficient in terms of their operation.

Inspecting and Checking Condition of Equipment/Machines Before, During and
After Operation
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 -a series of slight movements of the machine or equipment.
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
2. The Pressure Cooker
3. The Mechanical and Electric Smokehouses
4. The Freezer and Refrigerator
5. The Electric Fish Scalers
6. The Oven and Gas Stove
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.

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 of maintenance that aims to minimize or
eliminate breakdown in equipment and machinery by a program of regular inspection
and repairs. This is done make sure that all equipment machines in the food
processing plant are always in good condition and ready for use anytime. Regularly
inspecting the condition of equipment or machines and promptly repairing those ones
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 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 cooking oil, petroleum jelly,
Vaseline, etc. to prevent the cover from scratching or sticking. Check this seal
from time – to – time during the canning process to be sure sufficient 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 an 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.
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 bedefrosted
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
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.
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 Condition Before
Operation
During
Operation
After Operation and
Recommend
ations
Can Sealer
Pressure Cooker
Mechanical/Electri
c
Smokehouse
Freezer
Refrigerator
Electric Scaler
Oven
Gas Range
Gas Stove
Food
Processor/Blender
Juice Extractor
Vacuum Packer
Electric Polysealer

Inspected by:_______________________
Reviewed by: _______________________
THINGS TO BE 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 1.2-3
Multiple Choice
Directions: Carefully read the questions and choose the best answer from options
given. Write only the letter of your answer in your test booklet.
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. 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 switch of electrical equipment/machines
c. check electrical cords
d. all of these
6. 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
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?
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 an equipment if it is properly
inspected, checked?
a. repairable and serviceable
b. defective
c. both a and b
d. none of these

MODULE MAKING IN ASSESSMENT 2 - MODULE 2.docx

More Related Content

Similar to MODULE MAKING IN ASSESSMENT 2 - MODULE 2.docx (20)

More from EmersonJohnRosete (9)

Recently uploaded (20)

MODULE MAKING IN ASSESSMENT 2 - MODULE 2.docx