Uc4 CBLM

LEARNING OUTCOME NO.
1 Prepare for the Production of

Various Concoctions
Contents:
 Occupational Health and Safety requirements

 Raw Materials
 Tools and equipment used to prepare for the production of
various concoctions
Assessment Criteria
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from

contaminations and must be of “food grade” quality
4. Personal hygiene is observed according to OHS procedures.
Conditions
The trainees will have access to:
1. Concoction area
2. Working tables, chairs
3. Training Materials ( CBLM)
4. Personal Protective Equipment
5. Raw materials
- fast growing green plants
- ripe and sweet fruits
- trash Fishes
- garlic, ginger, pure coconut vinegar and mascuvado
- animal bones, egg shell, sea shell, kuhol shell, natural vinegar
- cool rice, molasses/mascuvado/ crude sugar
- fresh milk
- clear liquid from fermented rice
- liter molasses/brown sugar/mascuvado
6. Tools, materials and equipment
- Weighing scale (1000 kg. cap.)
- Plastic pail
- Wooden ladle
Document No. OAP – OO1
Date Prepared:
ORGANIC AGRICULTURE Issued by:
November 2020
PRODUCTION
MNHS
Prepared by:
Page 1 of
PRODUCING ORGANIC
CONCOCTIONS AND ERLINDA P. Revision # : ____ 25
EXTRACTS POLINAR
- Manila paper or cheese cloth
- String or rubber bands
- Weighing scale
- Chopping board
- Knife
- Marker
- Strainer or nylon screen
- Stone
Assessment Methods:
 Observation
 Demonstration with oral questioning
 Interview
Methodologies :
 Participatory Lecture-Discussion
 Lecture
 Demonstration
 Direct observation

Date Prepared:
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LEARNING EXPERIENCES
LEARNING OUTCOME 1
Prepare for the Production of Various Concoctions
Learning Activities Special Instructions

1. Read Information Sheet 4.1-1 on
Occupational Health and Safety

requirements
2. Answer Self Check 4.1-1 You are required to get all the
answers correct. If not, read the
Compare answers with Answer Key
Information Sheet again to answer
4.1-1
all questions correctly.

Raw Materials
4. Answer Self-Check 4.1-2 You are required to get all the

4.1-2
Tools and Equipment used for the
Production of Various Concoctions
6. Answer Self-Check 4.1-3 You are required to get all the

4.1-3
7. Perform Task Sheet 4.1-3 Your performance will be evaluated
Clean and Free from using the Performance Criteria
Contamination Checklist 4.1-3
8. Perform Job Sheet 4.1-4 Your performance will be evaluated

Prepare for the Production of using the Performance Criteria
Various Concoctions Checklist 4.1-4
After completing all the activities of

this LO, you are ready to proceed to
Date Prepared:
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PRODUCING ORGANIC
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Learning Activities Special Instructions
the next LO on Process Concoction.
INFORMATION SHEET 4.1-1

Date Prepared:
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Occupational Health and Safety Requirements
Learning Objectives:
After reading this Information sheets, you must be able to:
1. Discuss the occupational health and safety requirements in the

workplace
2. Demonstrate health and safety practices
Occupational health deals with all aspects of health and safety in the
workplace and has a strong focus on primary prevention of hazards. Health
has been defined as "a state of complete physical, mental and social well-
being and not merely the absence of disease or infirmity. Occupational
health is a multidisciplinary field of healthcare concerned with enabling an
individual to undertake their occupation, in the way that causes least harm
to their health. It aligns with the promotion of health and safety at work,
which is concerned with preventing harm from hazards in the workplace.
In areas where trainees are acquiring basic technical skills, safety

begins the moment they enter the work area or even before reaching the
work area. Identifying health hazards and occupational risk is
indispensable. In workshop areas where trainees stay to acquire skills, there
are certain points to consider.
Some categories of hazards in the working place include:
Biological. Biological hazards include viruses, bacteria, insects,

animals, etc., that can cause adverse health impacts. For example, mould,
blood and other bodily fluids, harmful plants, sewage, dust and vermin.
Physical. Physical hazards are environmental factors that can harm a

student without necessarily touching them, including heights, noise,
radiation and pressure.
Safety. These are hazards that create unsafe working conditions. For
example, exposed wires or a damaged carpet might result in a tripping
hazard. These are sometimes included under the category of physical
hazards.
1. Hazards can be caused by improper use and maintenance of hand

tools:
a. Cutting tools may inflict injuries and cut through the flesh or
the skin of the human body.

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OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS AT WORK
For your protection, observe the following:
1. Wear appropriate PPE while performing a task or job.
2. All tools and equipment must be used appropriately to reduce the

opportunity of workplace injury.
3. The concoction area is a place of work so no one can engage in

play while at work.
4. Keep all hand tools such as knife on the table and not inside your
pocket as it might hurt you or hurt other people.
5. Dispose wastes properly.
6. Keep the working area always clean and orderly.
WEARING OF PERSONAL PROTECTIVE EQUIPMENT
1. Mask 2. Apron
3. Hairnet 4. Hand Gloves
SELF-CHECK 4.1-1
Test I

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Directions: Modified True or False. Write true if the statement is correct.
If it is not true, write the word/words that make the statement
false.
1. Hazards can be caused by improper use and maintenance of hand

tools.
2. The concoction area is a place of work so one can engage in play

while at work.
3. Always use protective equipment like gloves if needed while

performing a task/job.
4. Cutting tools such as knife should be place in pockets.
5. All tools and equipment must be used appropriately.
ANSWER KEY 4.1-1

Test I
1. True
2. False. No one
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3. True
4. False. Should not
5. True
RAW MATERIALS
Learning Objective:
After reading this Information sheet, you must be able to:

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EXTRACTS POLINAR
1. Identify the raw materials used for the production of various
concoctions
2. Demonstrate raw materials preparation according to enterprise

practices.
Raw Materials – are all ingredients other than additives. These are
unprocessed materials, or primary commodity, is a basic material that is
used to produce goods, finished products, energy or intermediate
materials feedstock for finished products.
These are the raw materials to be used for various concoctions:
 At least three kinds of plants but not limited to

kangkong, camote tops, alugbati, malunggay, banana
trunks, bamboo shoots and other fast growing green
plants
 Ripe and sweet fruits but not limited to banana,
papaya, watermelon, ampalaya , tomato.
 Trash Fish and gills, scales, offal of big fishes, golden
kuhol, meat
 Pure coconut vinegar
 Animal bones, egg shell, sea shell, kuhol shell
 Natural vinegar
 Cooked, cool rice
 Fresh milk
 Clear liquid from fermented rice
 Molasses/brown sugar/mascuvado
Raw Materials Preparation:
 Raw materials used must be clean and free from

synthetic chemicals.
 Choose plant materials that are young and fresh;
free from insect pests and diseases, free from
chemical containments, and abundant in your area.
 Collect the plant materials early in the morning
while they are fresh and the microorganisms are
still present.
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 Choose fruits that are locally produced; free from
insect pests and diseases, free from chemical
containments.
 Collect ripe fruits or vegetables that are already
available or in season.
 In choosing trash fish and gills, choose those that
are not fit for human consumption, already
considered waste, not contaminated with chemicals
and can be acquired free or purchased at low cost.
SELF-CHECK 4.1-2
Test I
Directions: Modified True or False. Write true if the statement is correct.

If it is not true, UNDERLINE the word/words that make the
statement false and write the correct answer.
1. Collect the plant materials late in afternoon while they are fresh and the
microorganisms are still present.
2. Unprocessed materials are classified as raw materials.

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3. Raw materials used are cleaned and freed from synthetic chemicals.
4. Any plants can be used in producing organic concoctions and extracts.
5. Choose fishes or gills that are intended for human consumption.
ANSWER KEY 4.1-2
1. Collect the plant materials late in afternoon while they are fresh and the
microorganisms are still present. FALSE-early in the morning
2. Unprocessed materials are classified as raw materials. TRUE
3. Raw materials used are cleaned and freed from synthetic chemicals.
TRUE
4. Any plants can be used in producing organic concoctions and extracts.

FALSE – fast growing plants
5. Choose fishes or gills that are intended for human consumption.
FALSE-not intended
Date Prepared:
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PRODUCTION
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Task Sheet 4.1-2
Title: Raw Materials are Clean and Free from Synthetic Chemicals
Performance Objective:
Given all the necessary raw materials, tools and equipment for various
concoctions, you are tasked to clean and free the raw materials from
synthetic chemicals within thirty (30) minutes following OHS and 5s
practices.
Supplies/Materials: PPE and Raw Materials to wit:

Date Prepared:
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PRODUCING ORGANIC
EXTRACTS POLINAR
• At least three kinds of plants but not limited to kangkong,
camote tops, alugbati, malunggay, banana trunks, bamboo shoots
and other fast growing green plants
• Ripe and sweet fruits but not limited to banana, papaya,

watermelon, ampalaya , tomato.
• Trash Fish and gills, scales, offal of big fishes, golden kuhol,
meat
• Pure coconut vinegar
• Animal bones, egg shell, sea shell, kuhol shell
• Natural vinegar
• Cooked, cool rice
• Fresh milk
• Clear liquid from fermented rice

• Molasses/brown sugar/mascuvado, PPE
Equipments/Tools: Cutting tool/knife, pail, chopping board, working table
Procedure:
1. Choose plant materials that are young and fresh; free from insect pests
and diseases, free from chemical containments, and abundant in your area.
2. Choose fruits that are locally produced; free from insect pests and
diseases, free from chemical containments.
3. Clean and wash plants, vegetables, fruits or solid materials.
4. In choosing trash fish and gills, choose those that are not fit for human
consumption, already considered waste, not contaminated with chemicals
and can be acquired free or purchased at low cost.
Method of Assessment:
 Demonstration

Date Prepared:
November 2020
PRODUCTION
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Performance Criteria Checklist 4.1-2
Raw Materials are Clean and Free from Synthetic Chemicals
Name of Trainee: _______________________ Date: __________
CRITERIA YES NO
 Raw materials used are cleaned and freed

from synthetic chemicals

Date Prepared:
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 Personal hygiene is observed according to
OHS procedures.
 Practice 3Rs and 5S
Observations/Comments:
________________________________________________________________
Name of Trainer and Signature: ______________________

Date: __________________
Tools and Equipment used for the Production of Various

Concoctions
Learning Objectives:
After reading this Information Sheets, You must be able to:
1. Identify and discuss the required tools and equipment used for the
production of various concoctions
2. Prepare and check the required tools and equipment used to for the
production of various concoctions
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In every concoction, it is a must to prepare the necessary tools, materials
and equipment needed as well as the information. The following are list of
tools, materials and equipment needed for the production of various
concoctions.
TOOLS, SUPPLIES AND MATERIALS
1. Weighing scale (1000 kg. cap.) – a device used for
monitoring ingredients weight.
2. Plastic Pail – used for storing purposes
3. Knife – a tool used for cutting and chopping

purposes
4. Wooden Ladle – for mixing purposes
5. Manila Paper/Cheesecloth – for covering or
wrapping purposes
6. Rubber Band or String – for sealing purposes
7. Strainer or nylon screen – used for the
8- Wooden box or bamboo split open or plastic tray
- is used for making IMO.
9. Marker – for marking purposes

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10. Sanitized container – used as containers for the
extracts or finished products
Cleaning the tools and equipment:
 Wash the tools and equipment like pail, wooden ladle and knife
directly with soap and water and dry them thoroughly.
 Tools such as weighing scale and marking pen can be clean by

giving them a wipe with a rag since it is not applicable to wash
them with water.
SELF-CHECK 1.1-2
Direction: Identify the tools, materials and equipment used to

produce various concoctions. Write your answer on a
separate sheet.
1.

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2.
3.
4.
5.
ANSWER KEY 1.1-2
1. bamboo split
2. wooden laddle
3. nylon screen
4. weighing scale
5. marker

Date Prepared:
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EXTRACTS POLINAR
Task Sheet 4.1-3
Title: Tools and Equipment are Clean and Free from Contaminations
Given all the necessary raw materials, tools and equipment for various
concoctions, you are tasked to clean and free the tools and equipment from
contaminations within fifteen (15) minutes following OHS and 5s practices.
Supplies/Materials: Detergent, water, PPE
Equipments/Tools: Tools and equipment: plastic pail, wooden ladle, string

or rubber bands, weighing scale, chopping boar, knife,
marker, strainer or nylon screen, stone (weight)
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Procedure:
1. Rinse surface of container and tools to remove debris.
2. Wash surface of container and tools with detergent and water.
3. Rinse with clean potable water.
4. Apply a fine mist of sanitizer solution to surfaces using a sprayer.
5. Let containers, tools and surfaces air dry. Do not dry with towels.
 Demonstration
Tools and Equipment are Clean and Free from Contaminations
CRITERIA YES NO
 Tools, materials and equipment used are

cleaned, freed from contaminations and must
be of “food grade” quality

Date Prepared:
November 2020
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 Prepare the required tools and equipment in
accordance with established enterprise
procedures
 Personal hygiene is observed according to OHS
procedures.
________________________________________________________________

Date: __________________
Job Sheet 4.1-4

Title: Prepare for the Production of Various Concoctions
Given the resources needed, you must be able to prepare for the
production of various concoctions within one (1) hour in accordance with in
accordance with enterprise practices.
Supplies/Materials: PPE, Raw materials for various concoctions to wit:
• At least three kinds of plants but not limited to kangkong,

camote tops, alugbati, malunggay, banana trunks, bamboo shoots
and other fast growing green plants

Date Prepared:
November 2020
PRODUCTION
MNHS
Prepared by:
Page 21 of
PRODUCING ORGANIC
EXTRACTS POLINAR
• Ripe and sweet fruits but not limited to banana, papaya,
watermelon, ampalaya , tomato.
• Trash Fish and gills, scales, offal of big fishes, golden kuhol,
meat
• Pure coconut vinegar
• Animal bones, egg shell, sea shell, kuhol shell
• Natural vinegar
• Cooked, cool rice
• Fresh milk
• Clear liquid from fermented rice
• Molasses/brown sugar/mascuvado, PPE
Equipments/Tools: Tools and equipment: plastic pail, wooden ladle, string

or rubber bands, weighing scale, chopping boar, knife,
marker, strainer or nylon screen, stone (weight)
Procedures:
1. Choose fruit, vegetable, plant materials that are young and fresh; free
from insect pests and diseases, free from chemical containments.
2. Clean and wash plants, vegetables, fruits or solid materials. Drain for 5
minutes.
3. Rinse surface of container and tools to remove debris and wash its
surface with detergent and water.
4. Rinse with clean potable water and apply a fine mist of sanitizer solution
to surfaces using a sprayer.
5. Let containers, tools and surfaces air dry. Do not dry with towels.
 Demonstration with questioning

Date Prepared:
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Prepare for the Production of Various Concoctions
CRITERIA YES NO
 Work and storage areas are cleaned, sanitized and

secured.
 Raw materials used are cleaned and freed from
synthetic chemicals
 Tools, materials and equipment used are cleaned,

freed from contaminations and must be of “food
Date Prepared:
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grade” quality
 Prepare and check the required tools and equipment
in accordance with established procedures
 Personal hygiene is observed according to OHS

procedures.
________________________________________________________________

Date: __________________
References:
Technical Education and Skills Development Authority- Qualification

Standards Office.
Training Regulations for Organic Agriculture Production NC II
Taguig City, Philippines: TESDA 2012
Seminar Workshop on Natural Farming Technologies, ACES Polytechnic

College
https://www.slideshare.net/Jupitemark/organic-concoctions-and-extracts
https://ati.da.gov.ph/ati-main/main-tags/organic-concoctions
tesda.gov.ph/Downloadables/Organic Agriculture Production NC II.pdf

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LEARNING OUTCOME NO.

1 Prepare for the Production of

 Occupational Health and Safety requirements

1. Work and storage areas are cleaned, sanitized and secured.

3. Tools, materials and equipment used are cleaned, freed from

4. Personal hygiene is observed according to OHS procedures.

The trainees will have access to:

Document No. OAP – OO1

Learning Activities Special Instructions

Occupational Health and Safety

3. Read Information Sheet 4.1-2 on

4. Answer Self-Check 4.1-2 You are required to get all the

6. Answer Self-Check 4.1-3 You are required to get all the

8. Perform Job Sheet 4.1-4 Your performance will be evaluated

After completing all the activities of

INFORMATION SHEET 4.1-1

Document No. OAP – OO1

After reading this Information sheets, you must be able to:

1. Discuss the occupational health and safety requirements in the

In areas where trainees are acquiring basic technical skills, safety

Some categories of hazards in the working place include:

Biological. Biological hazards include viruses, bacteria, insects,

Physical. Physical hazards are environmental factors that can harm a

1. Hazards can be caused by improper use and maintenance of hand

Document No. OAP – OO1

For your protection, observe the following:

1. Wear appropriate PPE while performing a task or job.

2. All tools and equipment must be used appropriately to reduce the

3. The concoction area is a place of work so no one can engage in

5. Dispose wastes properly.

6. Keep the working area always clean and orderly.

WEARING OF PERSONAL PROTECTIVE EQUIPMENT

3. Hairnet 4. Hand Gloves

Document No. OAP – OO1

1. Hazards can be caused by improper use and maintenance of hand

2. The concoction area is a place of work so one can engage in play

3. Always use protective equipment like gloves if needed while

4. Cutting tools such as knife should be place in pockets.

5. All tools and equipment must be used appropriately.

ANSWER KEY 4.1-1

4. False. Should not

INFORMATION SHEET 4.1-2

After reading this Information sheet, you must be able to:

2. Demonstrate raw materials preparation according to enterprise

These are the raw materials to be used for various concoctions:

 At least three kinds of plants but not limited to

Raw Materials Preparation:

 Raw materials used must be clean and free from

Directions: Modified True or False. Write true if the statement is correct.

2. Unprocessed materials are classified as raw materials.

4. Any plants can be used in producing organic concoctions and extracts.

5. Choose fishes or gills that are intended for human consumption.

ANSWER KEY 4.1-2

2. Unprocessed materials are classified as raw materials. TRUE

4. Any plants can be used in producing organic concoctions and extracts.

Supplies/Materials: PPE and Raw Materials to wit:

Document No. OAP – OO1

• Ripe and sweet fruits but not limited to banana, papaya,

• Pure coconut vinegar

• Animal bones, egg shell, sea shell, kuhol shell

• Cooked, cool rice

• Clear liquid from fermented rice

Name of Trainee: _____________ Date:

Name of Trainee: _____________ Date:

Name of Trainee: _____________ Date: