Possible Defects or Damages of Tools,Equipments and Utensils

Refrigerator/Freezer Entangled Plug; Corroded Parts; leak/damage of

motor/compressor; loss of refrigerants
Gas Range/Stove Leak on hose; corroded parts; loose attachment of
burners; corroded plates; shelter of pests like rats and
cockroaches
Pressure Cooker Broken body, cracks; on leaks; broken handle; loose
thread knobs; malfunctioning of pressure gauge;
broken petcock; loose exhaust valve
Can Sealer Corroded parts; lost gears/rivet;
Lack of oil/lubricants; loose thread seaming rolls,
gears, chuck, crank, baseplate; broken handle
Grinder Corroded parts;
Food Processor Broken parts; cracks; broken plug
Vacuum Pack Machine Broken parts; broken plug; lack of lubricants; corroded
parts; malfunctioning of thermo controller; loose
thread of switch and gears
Impulse Sealer Malfunctioning of heat controller; corroded parts;
entangled cord.
 In preparing products, you will use equipment, tools, and utensils based on how the product is made.
They can function well if they are properly maintained, followed proper procedure for use, pre-operational
checked-up and identified defects or damages for immediate action. Choosing the right tools and equipment is
very important in food processing to assure the quality of the product. The person in charge of checking and
inventory must ensure that every tools and equipment are free of damage and be accurate in reporting, to ensure
the safety of the people working

Reporting on faulty and damaged equipment is necessary for the food processing business. It will facilitate
troubleshooting and procurement of parts replacement and repair of defective parts. You are in charge for the
inspection and checking of the equipment/machine used in food processing and must make a necessary report
regarding the breakdown of equipment/machine, tools, and utensils, and furnish a report to the person
responsible in the troubleshoot and repair of the equipment/machines, tools and utensils that breaks down

Monitoring and reporting the conditions of all equipment/machines are necessary to ensure that everything
is functioning in accordance to the workplace’s safety procedure. The prepared report should state the following
criteria;

a. functional, b repairable and c: defective.

The compiled report will provide database as to the needs in terms of:

o parts to be purchased;
o expenses for repair and
o purchase of machine parts; and
o labor-requirement for preventive maintenance
o and trouble shooting

 Making sure that the appropriate equipment is on top condition is of primary importance in the
production of good food. Having a standardized equipment helps in the production of processed food
with an excellent quality. It is very important to conduct post operation activities to make sure that the
equipment/

 machine, utensils, and tools are properly checked, inspected, cleaned, and sanitized and subject to
preventive maintenance in accordance with manufacturer’s specification and company policies.

 Leak detection - is checked to prevent accidental release of gas, water, oil

 Wood - is construction material for equipment porous to bacteria and absorbs moisture as well as impart
odor and color to the food
 Manufacturers typically include specifications such as proper care and maintenance instructions, handling
and operating requirements, as well as dimensions such as size, height, capacity, etc. These specifications
help users understand how to effectively use and maintain the tool, equipment, or utensil for optimal
performance and longevity.
 Before using equipment or a machine, it's essential to perform preventive maintenance checks. This
includes inspecting for wear and surface condition of components, checking machine temperature and
hydraulic fluid levels, inspecting for cracks and leaks, and ensuring electrical insulation integrity. All of
these checks help ensure the safety, reliability, and optimal functioning of the equipment or machine.
 Checking electrically operated equipment before use is crucial to ensure safety and prevent accidents. By
inspecting plugs, outlets, and electrical insulation, you can identify any defects or damage that could
potentially lead to electric shocks, short circuits, or fires. It's an essential precautionary measure to
maintain electrical safety and prevent accidents in the workplace or any other environment where such
equipment is used. especially something like a blender which can have specific operating procedures and
safety precautions, it's essential to read the manual provided by the manufacturer. The manual will
 contain important information regarding the proper use, handling, and maintenance of the equipment, as
well as any safety guidelines that need to be followed.

Cleaning and Sanitizing Equipment and Instruments

o Cleaning by washing with soap and water is very important as it ensures the removal of dirt or debris by
physical and/or mechanical means. Clean water is to be used to finally wash and rinse all utensils, tools
and equipment. Cleaning alone by washing is not capable of totally eradicating microbes, germs and
viruses, hence the need to use sanitizing agents
o Sanitizing or disinfecting, on the other hand, rids or reduces the number of micro-organisms on surfaces
where food comes in contact with. It cannot be accomplished until surfaces where foods are processed
are clean. Moreover, it cannot be effective without a good pest control program.
o The use of sanitizing agents leads to effective sanitation of tools, equipment and utensils. Sanitation with
the use of physical and chemical sanitizing agents will kill residual microorganisms that remain after
cleaning.
o brine solution is typically a mixture of water and salt (sodium chloride)
o Chlorine is one of the cheapest and most easily available sanitizers in the market. It is popularly used in
the treatment of water for both household and plant. Likewise, chlorine is also used to sanitize processing
equipment.

Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.

b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.

Procedure in Sanitizing:
a. Prepare all the materials needed.
b. Measure a certain amount of chlorine and water.
c. Mix and dip the equipment / instruments in the mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.

Proper Stowing of Tools, Equipment and Utensils

o Tools and utensils which were washed must be drained and wiped – dry before keeping them. They are
kept in an orderly way in order that it will be easy to assemble or prepare them when needed. The
cabinets or racks where they are kept must be properly labeled for easier identification on the part of the
user.
o Tools, equipment and utensils must be properly stowed in order to protect them from rusting,
contamination, etc. and thus lengthen their serviceability. They must be kept in clean cabinets which are
well – ventilated and not subjected to drafts or rain.
Procedure in Proper Stowing of Tools, Equipment and Utensils
1. Wash the equipment/instruments with soap.
2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution.
4. Rinse with clean water.
5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the equipment/instruments.
9. Pack/store/keep in a clean dry cabinet.

Safe use of tools and equipment include checking and inspecting their condition and functionality before actually
using them. Parts and their peripherals should be checked if complete or whether defective or not.

Procedures in Reporting Defective Tools, Equipment, Utensils, and Instruments