PERFORM

POST-OPERATION
ACTIVITIES
LESSON 3. WEEK 3
MOST ESSENTIAL LEARNING
COMPETENCY
TLE_AFFP9-12UT-0c-3
LO3. Perform post-operation activities.

In this set of activities, you should:

1. perform post operation on inspecting, checking and
maintenance of tools, equipment, and instruments and
2. demonstrate an understanding about the
importance of performing post-operation activities on
tools, equipment, and utensils used in food processing
RECALL!
What is the difference
between sanitizing and
disinfecting?
Explain the importance
of sanitizing and
disinfecting in our
everyday lives.
DEFINITION
OF TERMS
 Corrosion – rusting or gradual
wearing of machine parts due to a
chemical reaction between
substances like iron and oxygen or
other corrosive materials like salt,
acids, etc.
 Calibrate – means to set or
determine the accuracy of the
measuring device.
Inspect – to carefully examine a
machine or equipment to
determine maintenance to
undertake.
Lubricant – a substance like oil or grease
that coats or treats a machine to lessen
friction and the wear and tear of machine
parts due to constant rubbing of surfaces.
 01
Perform Post-Operating
Procedure Equipment
 Perform Post-Operating Procedure
Equipment
Perform Post-Operating Procedure Equipment are essential
machines in a food processing plant that are important in
undertaking activities in line with processing foods like fish,
meat, fruits and vegetables through salting, smoking, drying,
pickling, freezing or canning. In every method of processing
or preserving the food, different kinds of equipment are used.
 Perform Post-Operating Procedure
Equipment
To ensure that there is a smooth operation of any equipment,
they must be properly maintained. Proper maintenance starts
with regular checking and inspection of their parts, proper
use or operation/manipulation, and conducting post operation
activities such as cleaning/sanitizing, applying oil and
lubricants to machine parts before stowing or storing them
until such time that they will again be used.
 Perform Post-Operating Procedure
Equipment
Equipment/machines which undergo regular preventive
maintenance have a longer serviceability and are more
efficient in terms of their operation.
 02
Inspecting and Checking
Condition of
Equipment/Machines
 Inspecting and Checking Condition
of Equipment/Machines
Before, During and After Operation all equipment/ machines
to be used in processing/preserving foods like fish, meat, fruits
and vegetables must be inspected and checked to determine
their condition prior to use and even after using them. Before
they are to be stowed or kept after use, they must be inspected
and checked to make sure they are in good condition and ready
for use in the next processing operation.
 Inspecting and Checking Condition
of Equipment/Machines
Inspecting and checking the equipment before, during and
after using them will also help in effectively planning and
efficiently carrying – out troubleshooting and preventive
maintenance activities which include checking the
following:
 Inspecting and Checking Condition
of Equipment/Machines
1. Machine temperature – this is checked to avoid
overheating

2. Hydraulic fluid – this must be checked to guarantee that

the equipment/machine which is operated by water or other
liquids moving through pipes under pressure will function
well.
 Inspecting and Checking Condition
of Equipment/Machines
3. Wear and surface condition – this is being checked to
make sure no machine parts are deteriorating or defective
due to everyday use

4. Crack – this needs to be checked to see to it that there are

no broken parts in an equipment or machine which will
cause the breakdown of the machine or as a source of leak
 Inspecting and Checking Condition
of Equipment/Machines
5. Leak detection – this is checked to prevent accidental
release of gas, water, oil, etc. from the machine

6. Corrosion – this is checked to minimize wear and tear of

parts by washing, drying and lubricating machine parts.
 Inspecting and Checking Condition
of Equipment/Machines
7. Electric insulation – this must be checked to guarantee
that there are no livewires exposed during the operation of
an equipment which may result in short circuits or
electrocution and even fire.
 03
Equipment used that need to be
regularly inspected and checked
before, during and after operation
Equipment used that need to be regularly inspected
and checked before, during and after operation
Equipment used that need to be regularly inspected
and checked before, during and after operation
Equipment used that need to be regularly inspected
and checked before, during and after operation
 04
Performing Minor
Troubleshooting
 Performing Minor Troubleshooting

Troubleshooting on equipment/machines that

breakdown is very essential in a food processing
plant. This is way by which faulty/malfunctioning
or defective machine parts are diagnosed and their
appropriate repair or replacement is effectively
done.
 Performing Minor Troubleshooting

1. Replacement of the defective parts of equipment like can

sealer, pressure cooker, gas stove and gas range, etc.

2. Replacement of the missing parts of a can sealer,

pressure cooker, gas range, gas stove, etc.
 Performing Minor Troubleshooting

3. Replacement of defective or malfunctioning electrical

cords, plugs and switches of electrically operated
equipment like freezer, refrigerator, smokehouse, fish
scalers, blenders, poly sealers, etc.

4. Applying lubricant to machine parts that are slightly

undergoing corrosion or wear and tear.
 Performing Minor Troubleshooting

5. Replacement of machine parts with cracks or leaks.

6. Replacement of leaking pipes in equipment requiring

hydraulic fluid.
 05
Performing Minor
Preventive Maintenance
Performing Minor Preventive Maintenance

Preventive maintenance is a system of maintenance

that aims to minimize or eliminate breakdown in
equipment and machinery by a program of regular
inspection and repairs.
Performing Minor Preventive Maintenance

1. Checking the switch, plugs and electrical cords of

electrically operated equipment.
2. Checking the parts of some equipment/machines to
determine if there are defects, wear and tear, cracks, leaks,
rusts or corrosion.
3. Checking the equipment/machine thoroughly to make sure
that all parts are intact. Missing parts will cause the
equipment/machine to malfunction.
Performing Minor Preventive Maintenance

4. Cleaning, sanitizing and stowing all equipment/ machines

according to manufacturer’s specifications and workplace
policies and regulations.
5. Regularly checking and inspecting main machine parts to
guarantee that the machine is in top shape or condition.
6. Checking the condition of the machine and classifying
them as: a. Serviceable b. Repairable c. Defective
Performing Minor Preventive Maintenance

7. Applying lubricants like oil and grease that undergo

corrosion and friction to prevent or minimize wear and tear
of rubbing surfaces.
8. Checking machine temperature, hydraulic fluid, vibration,
etc.
9. Performing proper cleaning, care and sanitation.
 06
Reporting the Breakdown of
Equipment/Machine, Tools and
Utensils
 Reporting the Breakdown of
Equipment/Machine, Tools and Utensils
The person in charge of inspecting and checking
equipment/machines used in processing foods like fish,
meat, fruits and vegetables must make the necessary report
regarding the breakdown of equipment/machine, tools and
utensils and furnish the report to the person responsible in
scheduling the troubleshooting and repair of any
equipment/machine, tools and utensils that breakdown.
 Reporting the Breakdown of
Equipment/Machine, Tools and Utensils
In preparing such a report, it is necessary to follow the
prescribed format required by the company or organization.
This is done to rigidly monitor the condition of all
equipment/machines to ensure their serviceability in accordance
with workplace rules and regulations. Through the prepared
reports, a conclusion as to the condition of equipment/machines
can be accurately made as to: a) serviceable, b) repairable and
c) defective.
 Reporting the Breakdown of
Equipment/Machine, Tools and Utensils
The compiled reports will provide a ready database as to the
needs of the company in terms of:

1. machine parts to be purchased

2. expenditures incurred for repair and purchase of machine
parts
3. labor requirement for preventive maintenance and
troubleshooting
THANK YOU
FOR
LISTENING!