Introduction

Food processing is concerned with converting raw agricultural products for consumption. It
is responsible for a range of products found in grocery, and sari-sari stores.

In the Philippines, the food processing industry is part of the manufacturing sector and accounts
for 7.31% share in total Gross Domestic Product (GDP).  Local employment in the food and
beverage industry has gone up to 880,000 in 2013 and is expected to increase as the food
processing industry expands. 

Ninety percent of the industry’s output is consumed domestically. As the population

increases, work in the food processing industry remains relevant.

This lesson will show you the career opportunities in the food processing industry. It will also
teach you the desirable work habits expected of a food processing industry personnel.

UNIT 1: The Food Processing Industry

At the end of this unit, you should be able to:

 Cite work opportunities in the food processing industry;

 Enumerate professional work habits of a food processing worker;
 Identify key elements in a food processing facility; and
 Enumerate tools, equipment, utensils used in food processing;

LESSON: 1: The Food Processing Industry Personnel

TOPIC 1: The Food Processing Industry Personnel/Staff, Duties, and Responsibilities

Food processing is an activity that refers to the conversion of raw agricultural products into food or other
forms for consumption. It consists of a range of tasks that are synchronized to meet the needs of the market.
As a food processing worker, you must be familiar with the different roles that a food processing worker
may play. This will help you determine the scope of work and the skills you need to master.
TOPIC 2: Professional
Work Habits of a Food
Processing Worker

As a food processing worker,

you will be working in a team
environment to:

1. produce outputs that meet

industry standards;
2. meet production targets;
and
3. ensure outputs are
produced on schedule.

Thus, it is important for you to understand the importance of communication, teamwork, and
professionalism. 
LESSON 2: The Food Processing Plant
Introduction

In this lesson, you will familiarize yourself with the key elements of a food processing facility. You will also
learn about the tools, equipment, and utensils that you may find inside one. 

This lesson will cover the knowledge, skills, and attitude required to operate food processing tools,
equipment, and instruments in the workplace. 

Towards the end of the unit, you will also learn about the difference between cleaning and sanitizing which
are essential in maintaining the cleanliness and sanitation of a food processing facility.

TOPIC 1: The Food Processing Facility

A food processing facility is a facility where food for human consumption is:

 manufactured; 
 packaged; 
 labeled; and 
 stored.

Each food processing facility is designed differently depending on the cost of production, type of product,
safety, capacity, hygiene, and sanitation. Being familiar with the key elements of a food processing facility
will help you navigate your way in the workplace. Explore the layout to learn about the key elements of a
food processing facility.
TOPIC 2: Equipment

In food processing, equipment refers to a set of mechanical tools designed to achieve a particular objective.
In this topic, you will encounter food processing equipment in accordance with industry standards. 

Let’s begin!
 Chest Freezer - Freezers can reduce the temperature of objects within the range -1 to -13 degrees
Celsius. Only food intended for freezing can be placed inside the freezer.
 Chiller - Chillers are used to lower the temperature of liquids within the range 2 to 7 degrees Celsius.
 Juice Extractor – squeezes out the juice from fresh vegetables and fruits
 Meat Slicer – also called a slicing machine. It is used to slice meats, sausages, cheeses, and other deli
products.
 Mixer – a machine used for mixing ingredients. Often used in baking. 
 Pressure Cooker - sealed pot with a valve that controls the steam pressure inside to cook food faster and
make the meat tender
 Pressure Canner – has a dial that indicates the pressure inside the canner and a weighted gauge that
allows steam to come in and out. It works by trapping steam and building up pressure inside the pot.
 Smokehouse– an equipment used to cure meat or fish with smoke
 Boiler – It is used to contain a liquid for pasteurization. A modern version such as the steam jacketed
kettle boils liquid through steam. It is enclosed by a ‘jacket’ to ensure even heating.
  Steamer – used to cook or prepare various foods with steam heat by means of holding the food in a
closed vessel, reducing steam escape. Food is placed at the top, over boiling water that produces hot
moist air. 
 Sterilizer – equipment used to destroy microorganisms by bringing to a high temperature with steam, dry
heat, or boiling liquid
 Trolleys – a small vehicle with wheels that can carry things. Used for transporting heavy loads.
 Vacuum Packaging Machine – a machine that removes air from the package prior to sealing.
 Hot Water Bath Canner - a large kettle used for water bath. It has racks for glass jars to sit on whilst
submerged in water and boiled to 100 C.
 Silent cutter – used to chop and mix meat as well as cut into identical sizes to make sausages

TOPIC 3: Tools/Utensils

Tools are handheld devices used to carry out particular functions. Utensils are tools, containers, or other
articles specifically used for household tasks like cooking. Let’s explore them in this topic!

Containers

 Bowl – a round dish used to prepare and serve food. It can be made of different materials such as
aluminum, enamel, glass, stainless steel, or stoneware.
 Casserole – a large, deep dish used both in the oven and as a serving vessel
 Enamel Kettle - is a type of pot, specialized for boiling water, with a lid, spout, and handle
 Food Tray - flat dish or container that's used to carry or serve food. It can also be used for storing or
displaying.
 Jars – a glass container ideal for packaging fermented and sugar concentrated products 
 Mixing Bowl – a stainless steel bowl used for mixing ingredients together in. 
 Non-Stick Pan – cooking pans that have non-stick properties. They do not require any amount of oil
and work well with food that generally sticks.
 Perforated Tray – a pan that has holes in the bottom. It allows steam and/or oil to escape the food.
 Saucepan – a deep cooking pan, typically round, made of metal, and with one long handle and a lid
used for general range-top cooking
 Soaking Container – used for containing curing or brining solutions along with the meat, fruit, or
vegetable
 Utility Tray – designed for carrying items, it can be utilized for a number of functions. A utility tray
can be used when mixing liquids or transferring products from one container to another. It can hold
product to avoid spills.
 Wire Basket –it is a metal container used to sort and store items in the food processing plant

Hand Tools

 Basting Spoons – used to scoop liquid at the bottom of the pan and pour it into the foodstuff being
cooked
 Can Opener – a mechanical device used to open tin cans
 Colander – a bowl-shaped strainer, it is usually made of metal that has holes through which liquid
can drain. It is typically used to drain boiled foods such as pasta and potatoes. It can also be used in
rinsing fruits and vegetables.
 Cook’s Fork – heavy, two-pronged fork with a long handle. Used for lifting and turning meat or
another foodstuff.
 Fish Descaler – a small hand tool used to remove the scales attached to the skin of fish with ease
 Food Tongs – spring-type tools used to grip and lift foodstuff.
  Funnel – a tube or pipe, wide at the top and narrow at the bottom. It is used for guiding liquid or
powder into a small opening.
 Jar Lifter – works like a tong, is used to grip and lift jars with hot contents
 Squeezer – a hand-pressed tool used for squeezing juice from fruit.
 Mandoline – has a flat surface with a razor-sharp blade that can be adjusted to cut thick or thin
slices. 
 Strainer – a handheld tool used to strain food 
 Syringe – a tube with a needle and pump used to inject curing solution into meat
 Wooden Ladle – a long-handled spoon with a cup-shaped bowl made of wood. It can be used for
lifting liquid out of a pot.
 Wooden Spoon – a spoon that can be for stirring sauces, mixing ingredients, or cooking. It is
preferred over metal spoons because it does not transfer heat. 

Cutting Tools

 Boning Knife – used for boning raw meat and poultry. A flexible boning knife is used for filleting
and light cutting. It is thin and pointed usually about 6 inches long.
 Bread Knife – used for slicing bread, cake, pastry
 Chef’s Knife – most used knife in the kitchen for chopping, slicing, dicing, etc. The blade is wider
nearing the handle and tapers until it reaches the sharp point. 
 Chopping Board – where food items to be sliced or chopped are placed
 Cleaver – used to hack and cut through bones. It is a very heavy and broad knife.
 Honing Rod – used to realign the knife’s edges quickly
 Sharpening Steel / Stone – same as honing rod
 Paring Knife – This is a small and pointed knife around 2 to 4 inches long. This is used for
trimming and paring vegetables and fruits.
 Peeler – used for peeling vegetables and fruits with a revolving blade mechanism
 Utility Knife – used for cutting and preparing fruits, as well as carving roast chicken and duck. It is a
narrow knife about 6 inches in length.

TOPIC 4: Apparatus/Instrument

Apparatus refers to a special set of tools often used in the laboratory. But they remain useful in food
processing. Let’s see why!

Measuring glass – used to measure liquid ingredients. 

Measuring cups – used to measure dry ingredients such as sugar and flour.  Each cup in the set measures a
specific amount as indicated on its handle.

Measuring spoons – used to measure small amounts of ingredients. Each spoon in the set measures a specific
amount as indicated on its handle.

Moisture Analyzer – used to determine moisture content of a sample by determining the weight loss of that
sample after heating. This will be very helpful in monitoring water content of the food that you process.

pH meter – an instrument used to measure acidity or alkalinity. 

 Refractometer – used to measure sugar concentration when processing jams, jellies, preserves, and marmalades.
For starters, you will most likely encounter this when making solutions with water and sugar. 

Salinometer – an instrument for measuring the salinity of a solution. It has various types: digital, digital
handheld pocket, pen-type, and combination.

Hydrometer – used to measure relative density of liquids based on the concept of buoyancy

Water Activity Meter – used to measure water activity by allowing free water from food sample to escape to the
meter chamber. 

Thermometer – measures temperature of food, has many types including meat and digital thermometer.

Meat Thermometer – used to measure internal temperature of meat. Depending on manufacturer specifications,
some meat thermometers can be left during cooking for monitoring of temperature.

Digital Thermometer – also used to measure the temperature of food, it gives digital reading of the temperature.

Timer – usually comes in an hour range, it will help you perform different tasks at the same time.

Weighing scale – Most recipe ingredients are measured by weight so accurate scales are very important. Portion
scales are used for measuring ingredients as well as for portioning products for service.

UNIT 2: Fundamentals of Food Processing

At the end of this unit, you should be able to:

 Cite methods of food processing;

 Explain how food spoilage occurs;
 Demonstrate food safety and sanitation practices;
 Perform occupational safety procedures;
 Practice good housekeeping and proper waste disposal;
 Explain the process of cleaning and sanitizing equipment, tools, and utensils; and
 Identify dietary laws in food processing