FOOD PROCESSING 9

Recording are Completed According to Workplace Procedures

QUARTER 4, WEEK 4
Name: ________________________________Grade/Section: _______

I. LEARNING SKILLS FROM MELCs/OBJECTIVES: (TLE_AFFP9-12NB-IVA-B-3)

3.4. Records are completed according to workplace procedures.

II.INTRODUCTORY CONCEPT:

In completing the dispensing process equipment maintenance, identifying the defects and
records must be done to efficiently and accurately perform and complete the activity.

A. Monitoring and Recording

The responsible person must regularly check compliance with documented procedure
during sanitation and cleaning adequate protection for the food when brought to the
procesing room once cleaning sanitation has been complete, ready for the next
processing unit.

Monitoring options for packaging and containers include:

 Checking once the food has been delivered to confirm they have not been
damaged in transit, and show no visual signs of contamination.
 Checking to confirm they are clean and suitable for use.
 Weekly checks to confirm proper storage..

The operator must keep relevant records of compliance with documented

procedures. These must include monitoring , problems identified and corrective
action taken.

Examples of other records that can be used to demonstrate compliance are:

1. Register of packaging and/ or supplies.
2. Supplier statements/guarantees for product contact packaging and containers.
3. Daily and weekly check sheets.

B. Importance of Recording and Documentation.

1. It gives a reference data on the materials used and their correct magnitude.
2. It determines the economic viability of the product.
3. Records serve as a basis for planning.
4. Records grereatly help in making right decisions.

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP4 1

 Steps in recording and documenting production:
1. Weigh all materials and ingredients needed.
2. Make a necessary listing in your notevbook of all the materials and ingredients used. It is
importance to note how much or how many.
3. Follow correct format in documenting and recording.

Sample Production Report

Product Name: Pickled/Marinated Milkfish
Product Date February 25,2022
Description of Materials
Fresh Milkfish 1000g

Other Ingredients:
Distilled Water 250g
Calamansi Juice 125g
Soy Sauce 125g
Salt 75g
Sugar 75g
Black Pepper 15g
Minced Garlic 15g

Input: 1680g
Output: Marinated Fish 1200g
Wastage 480g
Percentage of Yield: 71%
Problems Encountered: NONE

Formula for computiung the percentage of yields is:

% Yield = Yield = Production output X 100

Production input

III.LEARNING ACTIVITIES:
Activity I. LET’S COMPUTE! Using the formula above, compute the percentage of yield and
identify the wastage in each item. Write your answer in the space provided.

1. Given: 2. Given:
Output = 2500g Output = 2950g
Input = 3000g Input = 3120g
Wastage=_______ Wastage=_______

% of yield = _____ % of yield = _____

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP4 2

 3. Given: 4.. Given:
Output = 1750g Output = 5120g
Input = 2100g Input = 6120g
Wastage=_______ Wastage=_______

% of yield = _____ % of yield = _____

5.Given:
Output = 1725g
Input = 1800g
Wastage=_______

% of yield = _____

Activity 2: COMPLETE ME! Collect two (2) samples of packaging materials. Make a record of
the name of food/fishery products, type of packaging materials used, ingredients
and other product details. Follow the format below.

Product Information
Brand Name:
Product name:
Name and address of the
manufacturer:
Ingredients;
Product specifications:
Type of packaging Materials Used:
Description of the product packed:
Storage Condition requirements:
Date it was packed:
Expiry Date:
Code Number:
Note: Always observe the minimum health protocols while performing the task.

IV. RUBRICS FOR SCORING/ANSWER KEY.

1. W= 350g 4. W= 1000g
%= 83 %= 83
2..W= 170g 5. W=75g
%= 94 %= 95
3.W= 350g
%= 83

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP4 3

 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:

After accomplishing the tasks, is recording necessary? Why?

___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________________________________.
VI. REFERENCES:
A. BOOKS
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module in
Food Processing Grade 9.
MELCs in Food/ Fish Processing 9.
TLE- Food/ Fish Processing Module 2- Third Quarter: Complete the Dispensing Process.

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
ARLANDO A. IMPERIAL CAM.SUR
MARGIE A. ROMUALDO-DIVISION CAM.SUR
ALBERTO NOLASCO-DIVISION 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

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP4 4

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP4 5
RO_TLE-TVL-AFA-FOOD PROCESSING 9_Q2_LP1 5