LEARNER’S PACKET NO.

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QUARTER 2

Name of Student:
Learning Area/Grade Level: FOOD PROCESSING GRADE-10
Date: WEEK 1
Activity Title: LO2. OPERATE EQUIPMENT
2.1 Select, use and maintain suitable Personal
Protective Equipment in accordance with
Occupational Health and Safety requirements
and manufacturers’ specifications.

I. INTRODUCTORY CONCEPT:

This lesson deals in selecting, maintaining and using suitable Personal

Protective Equipment in accordance to Occupational Health and Safety
requirements and manufacturers’ specifications.

Crevices A narrow opening or crack in a hard surface

Calibration Adjustment, setting or tuning
A bar or rod that is used to operate or adjust something on a
Lever
machine, vehicle, or device.
Lit Start burning

A. PERSONAL PROTECTIVE EQUIPMENT IN FOOD/FISH PROCESSING

All Food/Fish Processors are obliged to wear Personal Protective
Equipment at all times during laboratory activity/ working period. The following
items compose the required laboratory outfit:

1.Hair Covering/hairnet – prevents hair from falling into the food product.

2.Facial Mask – serves as a barrier to airborne contamination of food during

sneezing, coughing and talking.

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 3.Laboratory Gown – reduces the risk of contamination and helps maintain
cleanliness.

4.Glove – reduces the risk of contamination from hands

5.Footwear – helps avoid slippage and reduces the risk of contamination.

LABORATORY
GOWN
GLOVES

PERSONAL
PROTECTIVE
EQUIPMENT

RUBBER
SHOES
HAIR NET

MASK

(Photo taken at OSF Food Processing Laboratory)

B. PRACTICING OCCUPATIONAL HEALTH AND SAFETY OPERATION OF

EQUIPMENT

One of the critical aspects of Competency in Food/Fish Processing is to

apply Occupational Health and Safety Practices during the operation of equipment.
The sense chart below shows these different practices:
SAFETY PRACTICES IN THE OPERATION OF EQUIPMENT

Installation of equipment Food - contact surfaces of Lubricants used in can

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 should be in areas equipment should be sealers and vacuum
where cleaning and constructed of suitable packer must be of good
servicing will be safe materials, free from quality; bearing or gears
and easy. crevices, rust and drips of which with food during
paint. processing may be use
the prescribed lubricant
and oil
Equipment should be It should be made of
designed to allow materials that can be
adequate cleaning easily cleaned
Equipment should be It should be designed to
well selected and achieve the required food
efficiently placed to temperature that can easily
minimize transportation be monitored and
controlled
All tools and devices Properly place levers,
that require calibration hand wheels so that
must routinely be operator can manipulate
calibrated and a record them with the least change
of all calibrations must position.
be maintained
Identify and keep To protect against
records of all equipment electrical hazards, do not
with regards to their immerse lid or any part of
serviceability; if machine cord or plug in
repairable and defective water
Read manufacturers’ Do not touch hot surfaces.
specification carefully for Allow to cool before putting
accurate and safe on or taking off parts
manipulation/operation
of equipment or
machine

The Food and Drug Administration (FDA) and construction standards from
Nation Sanitation Foundation (NSF) International and Underwriters Laboratories
Inc. require food equipment and utensils to be:
 Smooth
 Seamless

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  Easily cleaned
 Easy to take apart, disassemble
 Easy to put together or reassemble

 Equipped with rounded corners and edges

C. FOLLOWING 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. This is an assurance that the equipment/machine or tool is in
excellent condition for it has passed quality control standards in its
construction.

The specification usually gives a detailed description of the equipment

dimensions, materials, and other relevant information regarding the
equipment or machine.

The dimension is the size of an object in terms of length, width, or

height of the equipment/machine or tool.

The capacity specifies the amount which a device can hold or contain
as in boilers, cookers, 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, it is also
important to know the following:
 Basic safety precautions when using the equipment
 Warning labels which specify how to properly operate the
equipment
 Instructions on the proper care of the equipment/machine
 Instructions on the correct operation of the equipment

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 The manufacturer ‘s specifications must be understood by the food processor
so that the food processing equipment can be operated properly.
Below are some photos of manufacturer ‘s specifications, which must be
properly interpreted resulting to an accurate and safe operation/manipulation of
an equipment/machine:
Different Manufacturer’s Specifications

These are WARNING LABELS which specify how to handle and position
the equipment. The characteristics of the tools or equipment are also specified.

Different Manufacturer’s Specifications

Specification showing the capacity of the weighing scale

(Photo taken at OSF Food Processing Laboratory)

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 Different Manufacturer’s Specifications

Sample Photo of Basic Safety

Sample Photo of Instructional Manual
Precautions when using the
for Refractometer
refractometer

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 Different Manufacturer’s Specifications

Sample photo of illustrations on How to Sample photo of Operating

use a Refractometer Requirements of Tools/Equipment

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 Different Manufacturer’s Specifications

Sample photo of instructions for the

Sample photo of Specifications for Use of Repair and Warranty and the
a Refractometer specification, name of brand and
manufacturer

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LEARNING SKILLS FROM MELCs/CG: (TLE_AFFP9-12OE-If-j-IIa-e-2)

LO2. OPERATE EQUIPMENT

2.1 Select, use and maintain suitable Personal Protective Equipment in
accordance with Occupational Health and Safety requirements and
manufacturers’ specifications.

III. LEARNING ACTIVITIES:

Activity 1: TRUE OR FALSE: Write T if the statement is correct and F if it’s

wrong. Write your answers in tablet paper.
_____1. Crevices are NOT narrow opening or crack in a hard surface.

_____2. Specification is the size of an object in terms of length, width, or

height of the equipment/machine or tool.
_____3. Dimension usually gives a detailed description of the equipment
dimensions, materials, and other relevant information regarding
the equipment or machine.
_____4. Seamless is one of the requirements in selecting and using food
equipment.
_____5. Capacity specifies the amount which a device can hold or
contain as in boilers, cookers, or steamers or a weighing
scale.

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Activity 2: Name It: Name and give the function/s of each personal protective
equipment. Write your answer in tablet paper

1.

2.

Personal Protective
Equipment

3.

4.

5.

Reflection

Why do we need to carefully understand the different manufacturer’s specifications

of equipment? 20 pts.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________.

IV. RUBRICS

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 V. ANSWER KEY

Activity 1:
1. F
2. F
3. F
4. T
5. T

Activity 2
1. Laboratory Gown – reduces the risk of contamination and helps
maintain cleanliness.
2. Glove – reduces the risk of contamination from hands.
3. Footwear – helps avoid slippage and reduces the risk of
contamination.
4. Hair Covering/hairnet – prevents hair from falling into the food
product.
5. Facial Mask – serves as a barrier to airborne contamination of food
during sneezing, coughing and talking.

VI. REFERENCE:

Book
K to 12 Basic Education Curriculum Technology and Livelihood Education
Exploratory Learning Module in Food (Fish) Processing Grade 10 pp. 1-10

Note: Practice Health

Protocols at all times.

Prepared by: Edited by:

Validated by:
OLIVER V. ABLES ALBERTO NOLASCO
ARLANDO A. IMPERIAL
MARGIE F. ROMUALDO

Reviewed by:
LALAINE V. FABRICANTE, EdD
EPS-I
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