FOOD PROCESSING 9

Cleaning the Dispensing Equipment According to Manufacturer’s

Specifications and Workplace Procedures.
QUARTER 4, WEEK 1
Name: ________________________________Grade/Section: _______
I. LEARNING SKILLS FROM MELCs/OBJECTIVES: (TLE_AFFP9-12NB-IVa-b-3)
LO 3. COMPLETE THE DISPENSING PROCESS.
3.1 Clean dispensing equipment according to manufacturer’s
Specifications and workplace procedures .

II.INTRODUCTORY CONCEPT

To complete the dispensing process cleaning and sanitizing of the standard measuring
devices/ equipment to be used during the activity must be done. Proper maintenance and
storage are also important.

A. Equipment/Devices used for Dispensing.

Below is the common dispensing equipment in Food/ Fish Processing.

Measuring Devices Function Pictures/Illustrations

a. Weighing Scales It is used for measuring
1. Triple Beam Balance small quantities like spices,
preservatives
2. Analytical Balance It is used to weigh small
amount of mass.

3. Digital Weighing It is an electrically weighing

Scale scale for food like meat,
fish, fruits etc.

4. Clock Type Weighing It is used for 1 to 12

kilograms of food and other
items.

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b. Measuring Cups It is used to measure dry
1. Measuring Cups for ingredients such as flour,
sugar, salt and usually
Dry Ingredients available in 1, ½,
¼, and 1/8 measurement
2. Measuring Cups for It is used to measure liquid
liquid ingredients. ingredients and usually
available in glass /or
plastic.
c. Measuring Spoon It is used to measure small
amount of ingredients. It
usually available in 1tbsp; ½
tbsp.; 1 tsp; ¼ tsp; 1/8 tsp
measurement
d. Set of Graduated It is usually used to
Cylinders measure volume of liquids

Essential Cleaning supplies and materials.

 Sponge
 Towels ( color coded)
White (hand), green (tables and surfaces), blue( tools and utensils)
 Brush
 Scouring pad
 Spray bottles
 Squeegee

Cleaning Agents are chemical compounds made to remove soiled or material deposits.
Types of Cleaning Agents
A. Detergents- it contains lubricant substances that lessen the surface tension between
the detergent and soiled surface so the detergent can penetrate and loosen soil.
B. Solvent Cleaners- these are often called de- greaser, are alkaline detergents that
include grease- dissolving agents.
C. Acid Cleaners- are used when regular alkaline cleaners do not work.
D. Abrasive Cleaners- it contains scouring agents that can be rubbed or scrubbed on
hard –to-remove-soils.
Sanitizing means reducing the harmful micro-organisms on a surface to safe levels. It is not
a substitute to cleaning –food- contain-contact surfaces must be cleaned and rinsed before
they can be affectively sanitized.

Types of Chemical Sanitizers

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 A. Chlorine and Iodine- it is the most commonly used sanitizers in Food Processing.
The effectiveness of chlorine depends on several factors.
 The amount of turbidity and chemicals.
 The concentration of the chlorines solution added.
 The time that chlorine stays contact with the surface.
 Water temperature and water pH.
B. Quaternary Ammonium Compounds ( Qauts)- can work well in both acid and
alkaline solutions and, if used correctly, fairly easy on skin. Quats may not work with
soaps and detergents. Mineral deposits in hard water may make some bacteria
harder for quats to remove. Use quats only in water with a hardness of 500ppm or
lower.

III.LEARNING ACTIVITIES:
Activity I. Name it! Identification: Carefully read the statement and Identify what is being
described. Write your answers on the space provided.
____________1. it contains scouring agents that can be rubbed or scrubbed on hard
–to-remove-soils.
____________2. are used when regular alkaline cleaners do not work.
____________3. it contains lubricant substances that lessen the surface tension
between the detergent and soiled surface so the detergent can
penetrate and loosen soil.
____________4. these are often called de- greaser, are alkaline detergents that
include grease- dissolving agents.
____________5. it is the most commonly used sanitizers in Food Processing.

Activity II. Search it! Search one video presentation that shows the method of cleaning the
common dispensing equipment or devices. List down the Steps used in cleaning the
equipment or device and follow the format below.
Name: Section: Date:
URL:
Video Title:
Name of the Teacher:
Name of the Dispensing
Devices / Equipment Steps/Procedure

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Activity III. Shoot It! Make a video presentation about cleaning and sanitizing of the available
utensils in your home. Use of appropriate cleaning supplies and materials, detergents or
sanitizers is a must. Please follow the minimum health protocol while doing this task.

Note: This activity can be done by pair and the video will be sent to the teacher via messenger
or email for evaluation purposes.

IV. RUBRICS FOR SCORING/ANSWER KEY.

1.Abrasive Cleaners.
2. Acid Cleaners
3. Detergent
4. Solvent Cleaners.
5. Chlorine and Iodine

OVERALL EVALUATION

Level
Achieved PERFORMANCE LEVELS
Ask somebody in your
home to assess your 4- Can perform the skill satisfactorily without
performance in the supervision and with initiative and adaptability to
following critical task and problem situations.
performance criteria below.

You will be rated based on
the evaluation on the right
side.
3- Can perform the skill satisfactorily without
assistance or supervision.
2- Can perform the skill satisfactorily
but requires some assistance and/or
supervision.
1- Can perform parts of the skill satisfactorily but
requires considerable assistance and/or
supervision
Teacher will initial level achieved.

V. REFLECTION:

Why it is Important to clean and sanitize the dispensing equipment/ device before using them?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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VI. REFERENCES:
A. BOOKS
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module in
Food Processing Grade 9 and 10.
MELCs in Food/ Fish Processing 9.
TLE- Food/ Fish Processing Module 1- Third Quarter: Complete the Dispensing Process.

B. OTHERS
 https://youtu.be/t8ZKOV71GJA
 https://youtu.be/AFTe_WO6yao (MARJO 2021)

Note: Practice Health Protocols at all times.

Writer/s:
Content Validator/s:
Language Editor/s:
Illustrator/Lay-Out Artist:
Reviewer/s:
ROV Development Team
DEVELOPMENT TEAM
KATHLEEN A. MONTAŇEZ CAM.SUR
ARLANDO A. IMPERIAL-DIVISION CAM.SUR
ALBERTO NOLASCO-DIVISION CAM.SUR
MONALISA C. BARRA CAM.SUR
LALAINE V. FABRICANTE, EdD. EPS 1-CAM.SUR
MIGUEL P. BARCIA DIV.AFA COOR., CAM.SUR
GRACE U. RABELAS EPS, LRMDS
CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst.Regional Director
GILBERT T. SADSAD Regional Director

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