Republic of the Philippines

Department of Education
Region V Q1
SCHOOLS DIVISION OF SORSOGON LAS NO.
GUBAT NATIONAL HIGH SCHOOL
Gubat, Sorsogon 5

TLE – (Food (Fish) Processing) 7 & 8

I. INTRODUCTORY CONCEPT

The food processing industry is a subset of the manufacturing sector with unique
challenges. Among these, ensuring food hygiene and preventing contamination are two
issues of prime importance. Hence, designers have to overcome such challenges when
designing facilities suitable for fish processing.

II. LEARNING COMPETENCIES

LESSON3: INTERPRET PLANS AND DRAWINGS

LO1. INTERPRET A LAYOUT PLAN (TLE_AFFP912ID-0f-1)
1.2 Interpret layout plan for fish processing area according to standard set

Specific Objectives:
1. Distinguish the characteristics of a layout plan for fish processing area
according to standard set.
2. Construct a desired layout plan for fish processing area according to standard
set.
3. Reflect on the importance of interpreting layout plan according to standard set.

LAYOUTS AND CONSTRUCTIONS OF FISH PROCESSING AREA ACCORDING TO

STANDARD SETS

1. General Layout

a. The layout should be arranged so that raw material and finished product are kept
apart thus avoiding the possibility of cross contamination.
b. Processing after a cleaning or washing operation should be kept apart from pre-
cleaning processes.
c. Wet areas used for washing, icing, machine processing and other operations
should be kept separately from dry areas such as those used for weighing,
packing and labelling.
d. The layout should allow easy access to all equipment for effective cleaning and
maintenance.
e. Equipment using refrigeration should be sited so that a common plant room can
be used for machinery which is not an integral part of the equipment.
f. Delivery and dispatch of raw materials and finished goods should be kept
separate to avoid contamination and also traffic problems.

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2. Building

a. General
- Higher standards of hygiene,
improved handling, more
economical use of space and
lower costs for heating or air
conditioning can be achieved if
all operations are confined into
one building.

b. Walls
- Walls should be smooth and waterproof. Brickwork or blockwork of dense
concrete blocks are preferable for the main walls since they provide a good
base for smooth washable finish.

c. Floors
- Floors should be hard-wearing, non-porous, washable, well drained, non-slip
and resistant to possible attack from brine, weak ammonia, fish oils and offal.
Take care to avoid any area of floor surface on which stagnant pools of liquid
can lie; surface attack can be greatly accelerated under these conditions.

d. Ceiling
- The ceiling should be continuous, smooth, unbroken surface that can easily
cleaned. Ceiling boards should be unaffected by moisture; asbestos-based
boards are not suitable.

e. Doors and Window

- Doors and window frames should be of non-porous, non-absorbent materials;
woods are not suitable. Doors should be made without inset panels or ledges;
a flush surface is much more easily kept clean. Doors should be self-closing
and the bottoms protected by kicking plates.

f. Lighting
- Good plant lighting will allow workers to do their jobs properly without strains,
and expose dirt and other sources of contamination. Maximum use should be
made of natural daylight by providing adequate windows and skylights.

g. Ventilation
- The atmosphere in fish plants is humid; good ventilation will reduce the
nuisance of condensation. Remove bacteria-loaded moist air, dust and
smells. Good temperature control can provide comfortable working conditions
without allowing air temperature to rise too high and so rapidly spoil the
product.

h. Drains
- Floor drainage channels should have easily removable gratings and should
be wide enough to permit brushing out.

i. Power supply

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 - Install wiring of ample capacity in proper conduct and fit plenty of power
points in convenient places.
j. Water supply
- A generous supply of water must be available at numerous points throughout
the premises, both for use during processing and for cleaning. Storage tanks
should be kept covered.

IMPORTANCE OF LAYOUT IN FISH PROCESSING

1. It maximizes the effectiveness of the production process and meeting the needs of
the employees.
2. It also ensures smooth flow of work, material and information through a system.

CHARACTERISTICS OF A GOOD LAYOUT IN FISH PROCESSING AREA

a. Smooth Flow of Production

- Raw materials and workers must have access to each machine without any
difficulty and delay.

b. Maximum Utilization of Available Space

- May utilize the maximum of the space available.

c. Facilitates the Movement of Men, Materials, and Machines

- There must be a sufficient space left in between different machines so that raw
materials, workers and machines move very easily.

d. Involves Minimum Handling

- Must be arranged in such a manner that the product of one operation may pass
on to the next operation with a minimum of handling.

e. Flexible
- Must be flexible enough so as incorporate any change in the management
policies.

f. Provision of Safety
- Be complete safety for workers engaged on a machine. Necessary instructions
must be given to them about the risks involved.

III. ACTIVITIES:

A. ANALYSIS.
Direction: Distinguish the characteristics of the following layout of a fish processing
area. Write GOOD if the layout pertains to the good characteristics and POOR if not.
Write your answer in your answer sheet.

1. 2.

http://www.fao.org/3/r1076E07.htm http://www.fao.org/fishprocessing-plant-layoutplandetais.htm

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 3. 4.

http://www.cadbull.com/amp/53291layoutplandetails http://www.fao.org/3/p3407e/.htm

5.

http://www.pinterest.com/.htm

B. ILLUSTRATE.
Direction: Construct a layout plan of Fish Processing Area according to standard
set. Put your drawing/constructed layout plan in a long size bond paper. Be guided
by the scoring rubric below.

Scoring Rubric
CRITERIA EXCELLENT SATISFACTORY GOOD
(5 Points) (3 Points) (1 Point) SCORE
Creativity Exceptional Material presented No variety in
originality of with little presentation
presented layout interpretation and techniques
plan originality
Appearance The layout plan The layout plan The
/ was visually was clear and illustration
Neatness appealing, clear appealing with a was
and free from few visible adequate but
smudges, stray smudges and not clear.
and marks. marks.
Total Score:

C. ESSAY.
Direction: Reflect on the sentence below. Be guided by the scoring rubric.

Is it important to interpret layout plan according to standard set?

Scoring Rubric
EXCELLENT SATISFACTOR GOOD
CRITERIA SCOR
(5 Points) Y (1 Point)
E
(3 Points)
Content Stated 5 or more Stated 3-4 Stated 1-2
relevant and valid relevant valid relevant valid
reasons reasons reasons
Organizatio Content was Content was Content was
n arranged in logical arranged in logical disorganized

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 order with order without
explanation explanation
Readability The handwriting was The handwriting The handwriting
and clear and readable. was not readable was not readable
Neatness Free from erasures and with erasures and with many
and dirt. and dirt. erasures.
Total Score:

IV. ANSWER KEY

A. B. Answers vary from learner to learner
1. Good C. Answers vary from learner to learner
2. Poor
3. Poor
4. Good
5. Poor

V. REFERENCE:

Module/Documentation:
 Bravo Ferdinand S., Food (Fish) Processing 7/8. Pp.11-27.
 ISO Standard-15849-Information and Documentation- Records Management.
Website:
 https://www.google.com/url?deped.bataan.com/resources/9/
kto12fishprocessinglearningmodule
 https://www.google.com//brainlyph/questions.
 https://www.google.com/url?fao.org/3/r1076ehtm.=AOvVaw2D6RTk3qs5re

Prepared by:

EMERALD DEAN F. MACAPAGAL

TLE, Teacher I

Quality Assured:

ARVIN E. ESMEÑA MARILYN J. ESTARES

MT-I, TLE Dept. MT-I. TLE Dept.