INSPECTING AND CHECKING

CONDITION OF EQUIPMENT
AND MACHINES (USE)
LESSON 2
• 1. MACHINE TEMPERATURE
• 2. HYDRAULIC FLUID
• 3. WEAR AND SURFACE CONDITION
• 4. CRACK
• 5. LEAK DETECTION
• 6. VIBRATION
• CORROSION
• ELECTRIC INSULATION
SANITIZING AND DISINFECTING THE TOOLS, EQUIPMENT AND
UTENSILS WILL DESTROY ALL GERMS AND MICROORGANISMS
WHICH WERE NOT REMOVED AFTER WASHING WITH SOAP AND
WATER . PROPER CLEANING AND DISINFECTING LEADS TO:

• Minimizing product rejection and complaints due to defects resulting from

the use of defective or inappropriate tools, equipment ad utensils
• Lengthening product shelf life due to the reduction of contamination
resulting from the use of properly sanitized and disinfected tools, utensils and
equipment
• Reduction of the risk on food poisoning due to the use of unsanitized tools,
equipment and utensils.
• Facilitating preventive maintenance which include checking the machine
temperature, hydraulic fluid, wear and surface condition, crack, leak
detection, vibration, corrosion, and electric insulation.
B. CLEANING AND SANITIZING EQUIPMENT
AND INSTRUMENTS
PROCEDURE IN CLEANING EQUIPMENT AND
INSTRUMENTS
WASH ALL THE EQUIPMENT/ INSTRUMENTS WITH
SOAP
RINSE WITH CLEAN WATER
SANITIZE BY DIPPING INTO APPROVED
SANITIZER SOLUTION
REMOVE THE SOLUTION
ALLOW TO AIR DRY
PROCEDURE IN SANITIZING
PREPARE ALL THE MATERIALS NEEDED
MEASURE A CERTAIN AMOUNT OF
CHLORINE AND WATER
MIX AND DIP THE EQUIPMENT/
INSTRUMENTS IN THE MIXTURE
REMOVE FROM THE SANITIZING SOLUTION
DRY THOROUGHLY
CALIBRATING MEASURING DEVICES AND
INSTRUMENTS
 PROCEDURE IN CALIBRATING
a. Weighing Scale b. Salinometer

c. Refractometer d. Thermometer
PROPER STOWING OF TOOLS, EQUIPMENT
AND UTENSIL

Tools, equipment and utensils must be properly stowed in order to protect them
from rusting, contamination, etc. and thus lengthen their service ability . They
must be kept in clean cabinets which are well – ventilated and not subjected to
draft or rain.
PROCEDURE
• Wash the equipment/instruments with soap.
• Rinse thoroughly with clean water.
• Sanitize by dipping or soaking in a sanitizing solution
• Rinse with clean water
• Drain
• Dry thoroughly (Air Dry)
• Wipe with a clean piece of cloth
• Check the accuracy of the equipment/instruments
• Pack/store/keep in a clean dry cabinet
PROCEDURE IN CLEANING, SANITIZING,
CALIBRATING AND STOWING EQUIPMENT AND
INSTRUMENTS
• Wash the equipment / instruments with soap
• Rinse with clean water
• Sanitize by dipping or soaking in sanitizing solution
• Remove from the sanitizer solution
• Rinse with clean water
• Dry thoroughly (air dry)
• Check the accuracy of each equipment and instruments
• Pack and keep in a clean cabinet