Professional Documents
Culture Documents
Department of Education
Region 1
SCHOOLS DIVISION OF ILOCOS NORTE
Food/Fish Processing 10
Quarter 3- Module 1-4
Prepared by:
BLESSIE C. BUENO
Teacher I
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Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education Agriculture and
fisher Arts Alternative Delivery Mode (ADM) Module in Food processing
This module is provided as your alternative instruction for learning in which
content and activities are based on your needs. It is a self-paced approach
wherein you will work on different activities that are interesting and
challenging for you to develop your reading and comprehension skills. To
accomplish what is expected from you, you are encouraged to stay focus and
develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that
nothing is impossible and nobody can stop you from reaching your dreams.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn
in the module.
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process what you learned from the
lesson.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
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What I Need To Know
Learning Competencies/Objectives:
After completing this module, you should be able to:
1. Prepare to clean equipment and processing/packaging areas
2. Clean and sanitize equipment and processing/packaging areas to meet workplace
requirements
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What I Know
Multiple Choice. Directions: Read each question carefully and choose the best
answer from the options given. Write only the letter of your answer in your notebook.
1. Which of these is not a reason why you need to clean and sanitize equipment before
and after use?
a. to avoid corrosion
b. to extend shelf life
c. to prevent contamination
d. to remove dirt on surfaces
2. Cleaning is to detergents; sanitizing is to :
a. contaminants
b. deodorant
c. disinfectants
d. emulsifier
3. Which of the f ollowing is not a characteristic of detergents?
a. f or good wetting capacity
b. for n on- corrosive
c. power to emulsify
d. deodorizer
4. Which of the following is not a property of sanitizers?
a. low level of toxicity
b. good rinsing property
c. easily dissolved in water
d. compatible with cleaning compounds
5. Which of these is the most commonly used sanitizer in Food Processing?
a. chlorine
b. vinegar
c. sodium chloride
d. calcium chloride
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What I Need to Know
Lesson 1. Preparing for Cleaning
Introduction:
Cleaning and sanitizing are often used interchangeably. They have two
purposes. Cleaning is the removal of dirt or unwanted material from equipment
and working area with the use of appropriate cleaning chemicals. Sanitizing is
the treatment of clean surfaces with chemical or physical agents (e.g. heat) to
reduce microorganisms that cause disease and/or spoilage to levels considered
safe for public health.
Learning Objectives:
At the end of this lesson, you are expected to:
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What is It
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✓ Complete water softening power compounds
✓ Non toxic ✓ Of low persistence
✓ Economical to use
Sponge
Detergent
Hydro Chloride
Soap
a. Chlorine
It is the most commonly used sanitizer in Food Processing. The effectiveness
of chlorine depends on several factors:
The amount of turbidity and chemicals (e.i. , iron, manganese, hydrogen sulphide
and ammonia) in the water that ―use up‖ chlorine
The concentration of the chlorine solution added
The time that chlorine stays in contact with the surface
Water temperature and water pH (potential Hydrogen)
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D. Preparation of Sanitizing Solution
Competency Based Learning Material in Food Processing NC II for Fourth
Year page 18 (STVEP)
Area to be Volume of Volume of Amount of Time
Sanitized Water Chlorine in contact with
the surface
E. Water Quality
In cleaning and sanitation, water quality is also important. This means
the chemical characteristics of water. The dissolved minerals a nd gases in
water are determine its chemical quality. The dissolved salts of calcium and
magnesium are the minerals that affect the hardness of water.
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(www.thirteen.org)
CALCUIM CARBONATE ( ppm) DEGREE OF HARDNESS
0-20 Soft
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What’s More
Direction: Put a check (√) on the appropriate space provided for if you
practice the following activities.
Legend:
4 …….. Always 1………….. Seldom
3………Most of the time 0…………. Never
2 ………Sometimes
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mosquitoes, cockroaches or ants in
the laboratory area.
What I Can Do
RUBRICS:
1. Prepare sanitizing solution for Hand Dip
STEPS EXCELLENT SATISFACTOR NEEDS
3 2 MPROVEMENT
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1. Prepare the
needed tools and
materials.
2. Measure the right
amount of Chlorine
and water correctly.
3. Place sanitizing
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solution in a
container.
4. Observed sanitary
procedures while
doing the activity.
TOTAL SCORE
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Assessment
Multiple Choice. Directions: Read each questions carefully and choose the best
answer from the options given. Write only the letter of your answer in your notebook.
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REFERENCES
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