UC#4: Process Food by Drying and Dehydration

REQUIRED KNOWLEDGE/UNDERPINNING KNOWLEDGE

LO1. Prepare equipment, tools, materials, and utensils
Procedures on reporting of conditions and defects/ breakdown of equipment, tools and
utensils to immediate head/supervisor
Parts and functions of equipment, quality control tools/ instruments and utensils

LO2. Prepare the raw materials

Accept and rejects

Halal guidelines

LO3. Dry pre-treated raw materials

Preventive maintenance of various equipment (weighing scales, dehydrators and solar
dryer) and tools use for drying pre-treated raw materials.

LO4. Cool and sweat dried products

Features of dried product prior to removal from dryer

Methods of accomplishing forms and checklists for cooling and sweating of dried products

LO5. Pack dried products

Packing procedures and techniques
LO6. Perform post-production activities
Cleaning and storing methods for equipment, tools and utensils

Preparation of daily production input report (spoilage and rejects)

 INSTRUCTIONAL BLUEPRINT (UC#4-CO

Topic

Record and report skills on the condition and defects of tools, utensils and equipment.

Types of equipment and tools for processing food by drying and dehydration

Accomplish forms and checklist of raw materials as received and rejected including other
output
Guidelines in processing kosher, organic food and halal

Operate equipment according to manufacturer’s manual

Dried products are removed and checked from the dryer

Record dried products through accomplishing forms and checklist of cooling and sweating

Procedures, methods, techniques, and materilas in packaging and sealing

Clean and stored packaged food products, equipment, tools and utensils

Record of spoilage, rejects, and storage time and temperature of the product
UEPRINT (UC#4-CORE)

REQUIRED SKILLS/UNDERPINNING SKILLS

Inspecting and checking skills

Preparing processing materials

Preparing raw materials

Performing conversions
Practice safety and good housekeeping following OSHS, HACCP , and 7s Good
Housekeeping , SSOP and cGMPstandards

Performing washing and draining procedures

Performing drying and dehydration skills and techniques

Using additives, preservatives and alternative tools and equipment

Operating dryer and dehydrators

Practicing of sanitary food handling drying pre-treated raw materials

Fruits and vegetables subjected to syruping are washed and drained in accordance
with standard operating procedures

Performing cooling and sweating skills and techniques

Extension of drying time is applied to under processed products

Operating packing equipment such as sealer

Reporting of any equipment malfunction, product or process non-conformance
during packing operations
Dried products are sealed and labeled in accordance with product specifications

Storing excess materials and ingredients

Maintaining working areas and storage facilities

Practicing communication skills

 Interpersonal skills
 Oral communication
 Writing skills, accomplishing forms and checklist in line with preparation
activities
 Topic

Inspection, checking and maintaining procedures of various equipment, tools,

and utensils
Preparation and sources of equipment, tools, materials and utensils

Preparation and trimming of good quality raw materials

Conversions (metric and English system) for weights and measures

Practice safety, proper disposal and good housekeeping in preparing raw
materials

Procedures and techniques in drying, dehydration, washing and draining

Procedures and techniques in drying and dehydration

Different additives and preservatives, and alternative tools and equipments to

be used in pre-treated raw material

Different types of food dryer and dehydrators

Process of food handling practices on drying pre-treated raw materials

Pre-treated raw materials are dried in accordance with standard operating

procedures

Procedures, techniques, and practices in cooling and sweating

Under-processed products have their drying times extended

Operate procedures of various packing equipment

Record the non-conformance packed products

Procedures of labeling, sealing, and weighing of processed dried product

Different various storage condition and procedures for excess materials,

ingredients, equipment, and tools
Maintenance of storage facilities and working area

Communication skills and basic components of a report