7/8

TLE-AFA (FOOD PROCESSING)

Activity Sheet Quarter 0 – MELC 6

INTERPRETING LAYOUT PLAN

REGION VI – WESTERN VISAYAS

TLE 7/8 - AFA (FOOD/FISH PROCESSING)
Activity Sheet No. 6
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall

subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or
office may, among other things, impose as a condition the payment of
royalties.

This Learning Activity Sheet is developed by DepEd Region 6 –

Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or
mechanical without written permission from the DepEd Regional Office 6 –
Western Visayas.

Development Team of TLE 7/8 AFA Food Processing Activity Sheet

Writer: Marivic D. Dingcong

Editors: Esther M. Tanate
Layout Artist: Jarrett Irvin C. Gayosa
Schools Division Quality Assurance Team:
Mylene D. Lopez
Reynaldo P. Evangelio
Jarrett Irvin C. Gayosa
Helen Grace S. Poderoso
Division of Himamaylan City Management Team:
Reynaldo G. Gico
Bernie L. Libo-on
Grace T. Nicavera
Reynaldo P. Evangelio
Mylene D. Lopez
Regional Management Team
Ma. Gemma M. Ledesma
Josilyn S. Solana
Elena P. Gonzaga
Donald T. Genine
April C. Velez
Roland B. Jamora
Leo C. Tomulto
Introductory Message!
Welcome to TLE 7/8 – AFA (Food/Fish Processing)!

The Learning Activity Sheet is a product of the collaborative efforts

of the Schools Division of Himamaylan City and DepEd Regional Office VI -
Western Visayas through the Curriculum and Learning Management
Division (CLMD). This is developed to guide the learning facilitators
(teachers, parents and responsible adults) in helping the learners meet the
standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials

aimed to guide the learners in accomplishing activities at their own pace and
time using the contextualized resources in the community. This will also
assist the learners in acquiring the lifelong learning skills, knowledge and
attitudes for productivity and employment.

For learning facilitator:

The TLE 7/8 – AFA (Food/Fish Processing) Activity Sheet will help
you facilitate the leaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with
the references/links to ease the independent learning.

For the learner:

The TLE 7/8 – AFA (Food/Fish Processing) Activity Sheet is

developed to help you continue learning even if you are not in school. This
learning material provides you with meaningful and engaging activities for
independent learning. Being an active learner, carefully read and
understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed
schedule.
 Quarter 0, Week 6

Learning Activity Sheets No. 6

Name of Learner: ________________________ Grade and Section: ________________

Date: ______________

TLE 7/8 – AFA (FOOD/FISH PROCESSING) ACTIVITY SHEET

Interpreting Layout Plan

I. Learning Competency with Code

Interpret layout plan. TLE_AFFP9-12ID-0f-1

 Explain the meanings of signs and symbols used in lay-outing

plan for fish processing activity.
 Interpret layout plan according to standard set.

II. Background Information for Learners

Different Fish Processing Activities

Processing raw materials like fish involves several activities from start to
finish. These activities must be done in an orderly manner. The following are the
activities involved in processing fish:

1. Receiving. This is when the raw materials are sorted and graded according to
their size, species, and quality. Segregation of suitable raw materials from
unsuitable ones are done in this activity.

2. Preparation. This activity involves preparing the fish for processing. It

includes steps such as washing, eviscerating or removal of internal organs,
cutting, brining, and pre-cooking the fish by steaming, blanching, or
broiling.

3. Processing/sterilizing. The fish undergoes final processing and complete

sterilization to become a processed finished product.

4. Storing. Proper storing of finished fishery products such as canned or bottled

fish, smoked fish, pickled fish, and salted fish should be placed in controlled
storage room in order to extend the its shelf life.

5. Packaging. This activity involves the wrapping or enclosing processed food

and fish products either in bottles or in cans in order to protect and preserve
the finished products.

6. Labeling. Any form of attachment to the products that gives the correct
information regarding it. It maybe a tag, picture, brand, trademark or other
description that tells about what the product can offer.
 Signs and Symbols Used in a Layout Plan for Fish Processing Activities

The nature of food processing activities done greatly affects how resources
should be physically arranged inside the food processing area. Therefore, prior to
planning the food processing area or factory layout, a flow chart of the food
processing activities involved should be prepared first.

A flow chart is a diagram that uses graphic symbols to depict the flow of a
process or activity. It is sometimes called as flow diagram. There are several
symbols that can be used in making a flowchart but the following are some of the
basic signs and symbols used to depict fish processing activities.

Signs/Symbols Name Meaning

Connector It indicates an inspection point.

It refers to an action or a step to be

Process
taken in a business process.

It indicates a temporary delay in the

Delay
process.

It indicates the direction of the

Arrow Lines
steps in the process.
It indicates that the process in one
Off-page
page of a flowchart is connected to a
Connector
process on another page.

Sample Fish Processing Flowchart

Receiving Raw Materials

Chilling

Preparing
(Washing, Eviscerating,
Cutting, Brining,
Pre-Cooking)

Processing
eparing
Storing
Packaging

Labeling
 Interpreting Food Processing Room Layout Plan

A layout is the detailed drawing of the physical arrangement of the all

the resources that will occupy a certain space or area. These resources may
include the furniture, equipment, different rooms or area, workers, etc.
Layout planning is deciding the best arrangement of all these resources. A
layout plan must consider two major aspects, these are hygiene and
economy.

Factors to be considered when planning for a food processing layout

1. The layout should be arranged so that raw material and finished produce
are kept apart, thus avoiding the possibility of cross-contamination.
2. Processing after a cleaning or washing operation should be kept apart
from pre-cleaning processes.
3. The layout should ensure that drainage is always away from the finished
product and other clean areas.
4. Separate the “Wet” from “Dry” areas to properly identify the proper
operations involved in doing specific tasks. Washing, icing, processing
by the use of machines are to be placed in one area while weighing,
packaging, and labeling should be on the other.
5. Make sure that the layout is designed to minimize time and motion in
doing a specific task. This includes how equipment are easily access
for effective cleaning and maintenance.
6. Equipment using refrigeration should be sited so that a common plant
room can be used for machinery which is not an integral part of the
equipment.
7. Delivery and dispatch of raw material and finished goods should be kept
separate to avoid contamination and also traffic problems.

Advantages of an ideal layout

1. Economies in Handling
Cost on handling materials can be cut down by planning a
layout that taking long distance movements is avoided and specific
handling operations are eliminated.

2. Effective Use of Available Area

Proper planning of the food processing layout should be done
since every space available is valuable especially in urban areas.

3. Minimization of Production Delays

Layout is a significant factor in the timely execution of
processes especially during bulk production. An ideal layout
eliminates such causes of delays as shortage of space, long-distance
movements of materials, spoiled work and thus contributes to the
speedy execution of orders.
4. Improved Quality Control
Quality of the products is foremost to any food processing.
Thus, inspection and quality assurance should be done in all stages
of manufacturing to ensure better quality control.

5. Avoidance of Bottlenecks
Bottlenecks refer to any place in a production process where
materials tend to pile up or are produced at a lower speed than the
previous or subsequent operations. Bottlenecks are caused by
inadequate machine capacity, inadequate storage space or low speed
on part of the operators. The results of bottlenecks are delays in
productions schedules, congestion, accidents and wastage of floor
area. All these may be overcome with an efficient layout.

6. Better Production Control

A good food processing layout is a requirement to have a
production of a right type product, at the right time at a reasonable
cost. A good layout provides production control officers with a
systematic basis upon which to build organization and operational
procedures.

7. Improve Utilization of Labor

Time spent of workers in doing their jobs contribute to a
productive operation. This is achieved by having good and effective
layout design in handling the flow of materials in every processes.

8. Improve the Morale of Workers

A good layout can make way for better working
condition, better worker facilities, reduced number of accidents, and
increased earnings. These contribute to improve the morale of
workers.

Signs and Symbols Used for a Food Processing Room Layout

A food processing room layout may be prepared by a skilled

draftsman or an architect. A layout consists of signs and symbols and one
should be able to interpret these symbols in order to understand how
things should be physically arranged in the given space or area. Some of
the basic signs and symbols used in a food processing room layout are
shown in the table below.

Signs/Symbols Interpretation
Processing Area. The area that is intended for
1. processing food and packaging finished
products.
 Trimming Area. This is the area where raw
2.
AREA
materials such as fish are being trimmed, cut
or sliced.

3.
Storage Area. The area where processed food
are stored for subsequent distribution.

4. Working Area. This is where raw materials for

food processing are being prepared.

5. Sink. This is the area where food preparation

like washing, cleaning of ingredients, tools and
utensils are performed.

Toilet. This is where a food processor can

6. attend to their personal necessities.

Teacher’s Table. This is where personal or

work-related stuff are being kept by the teacher
7. to manage the learning experiences of the
class.

8. Lecture Area. This area is intended for lecture

or contextualized learning of students.

Board. It is used both by the teacher or

9.
students to post information or during lecture
to facilitate instruction and learning.

10. Entrance. It indicates a door intended for

one’s entry.
III. Accompanying DepEd Textbook and Educational Sites

“Flow Chart Symbols: Create Flowcharts & Diagrams: Business Process

Modeling Tool”. Concept Draw Solution. Retrieved on November 30, 2020
https://www.conceptdraw.com/How-To-Guide/diagram-software-flow-chart-
symbols

Food and Agriculture Organization. “Lay-out and Construction Work”.

Retrieved on November 30, 2020.
http://www.fao.org/3/r1076e/R1076E07.htm#6.1%20Typical%20Layouts

K-12 Food (Fish) Processing Learning Module, pp. 114-117.

“The Importance of Lay-out”. Citeman. January 7, 2006. Retrieved on

November 30, 2020 https://www.citeman.com/108-the-importance-of-
layout.html

IV. Activity Proper

1. Directions / Instructions:

Carefully read the instructions for each activity. Refer to the

information and tables above in doing the activities. Write your answers in
a separate sheet of paper.

2. Exercises / Activities

Activity 1

Direction: Match the Signs and symbols in Column A with their

names in Column B and their meaning in Column C. Write only the
letters of your answers in a separate sheet of paper.

Column A Column B Column C

Signs/Symbols Name Meaning
1.
a. It refers to an action or a step
a. Connector
to be taken in a business process.
 2. b. It indicates a temporary delay
b. Process
in the process.

3. c. Delay c. It indicates the direction of the

steps in the process.

4.
d. It indicates that the process in
d. Off-page one page of a flowchart is
Connector connected to a process on another
page.

5. e. Arrow Lines
e. It indicates an inspection point.

Activity 2

What’s next?

Direction: In a one whole sheet of paper, create a flowchart of the steps in the
manufacture of smoked bangus using different symbols.

Procedure:
1. Securing of raw materials
2.Preparing the raw materials
a. splitting
b. brining
c. pre-cooking
d. drying
3.Smoking
4.Cooling
5.Packaging

Activity 3

Plan it Out

Direction: In a separate sheet of paper, draw a layout plan of using the different
symbols that can be used in making a layout plan. This activity will be rated
according to the rubrics that follow. The layout plan should have the floor
dimensions of 9 m x 7 m. The layout should include the following items:

1. Lecture area 6. Storage area

2. Processing area 7. Board
 3. Sink 8. Working Table
4. Entrance and Exit Doors 9. Trimming Area
5. Toilet/Comfort room 10. Teacher’s table

Rubrics for Scoring

Criteria 1 2 3 4 5
The plan is less The plan is
The plan is
The plan is not than half done, between half The plans is one
Accom- not turned
turned in or not but some work and three hundred percent
plishment in or not
completed. has been quarters complete.
completed.
completed. completed.
Lines are sloppy. The plan is The plan is
The plan is The plan is drawn
There is a general somewhat neat, neat and there
not turned with excellent and
Precision untidiness and but still has are no
in or not all parts of the plan
unnecessary lines extraneous extraneous
completed. fit together.
and objects. materials. materials.
The labels for The plan is labeled
The plan is
The plan is The plan lacks any measurement very precisely, the
correctly
not labeled sort of labels of on the plan are labels are
Labels labeled, but not
at all, or not measurement or inconsistent or consistent with
completely
turned in. notes. partially each other and
labeled.
missing. with reality. 
The plan is The plan has few The plan has The plan has all The plan goes
Items or empty, or components, but not some of the the necessary over and above
components not turned all necessary. (i.e. necessary components of necessary
in. walls, but no doors) components. a floor plan. components .

V. Reflection:

Complete the sentences below. Write your answers in a separate sheet of

paper.

1. A flowchart is defined as
______________________________________________
___________________________________________________________________
_.
Some off the symbols used in making a flowchart are
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_____.

2. A layout can be described as the

_____________________________________

___________________________________________________________________
_
 ______________________________________________________. When
planning making a layout plan for a food processing room, one
should consider two major aspects and these are ___________ and
___________.

3. The layout should be arranged in such a way that raw material and
finished produce are kept apart because
______________________________
____________________________________________________________________
_.

4. One of the advantages of having an ideal layout is the economy in

handling because
____________________________________________________
__________________________________. Another advantage is the
minimization of production delays. Delays can be minimized because
____________________________________________________________________
__
Bottlenecks can also be avoided when the food processing layout was
ideally planned. Some of the results of bottlenecks that can be
avoided through an ideal layout are
__________________________________________

____________________________________________________________________
_

____________________________________________________________________
_.

VI. Answer Key

Activity 1

Col. B Col. C

1. e , c

2. d, d

3. a, e

4. b , a

5. c , b