ACTIVITY 2 ACTIVITY 2

Direction: Inside the box are names of equipment and tools used in Curing. Direction: Inside the box are names of equipment and tools used in Curing.
Classify them as “equipment” or “tools”. Classify them as “equipment” or “tools”.
Check weighing Scale Meat Grinder Knife Check weighing Scale Meat Grinder Knife
Cutting/Chopping Board Meat Injector Freezer Cutting/Chopping Board Meat Injector Freezer

Curing Tools Curing Equipment

Cuing Tools Curing Equipment
1. 1.
2. 2. 1. 1.
3. 3. 2. 2.
3. 3.
ACTIVITY 3
ACTIVITY 3
Direction: Match Column A to Column B. Write your answer on the Activity Notebook.
Direction: Match Column A to Column B. Write your answer on the Activity Notebook.

Prepared by: Prepared by:

ANALIZA P. GREGORIO ANALIZA P. GREGORIO
TLE Teacher TLE Teacher
LEARNING OBJECTIVES:
1. Define sanitizing and Calibrating;
2. Familiarize procedures in sanitizing and calibrating;
3. Arrange the procedures in sanitizing and calibrating.JHB
READ ME Please!
Sanitizing the reduction of bacteria to safe levels (set by public health
standards) to decrease the risk of infection; may not kill all viruses.
A step beyond cleaning, sanitization kills a greater number of bacteria and is
required for any surface that meets food. According to the CDC definition, a sanitizer
is “a chemical that kills 99.999% of the specific test bacteria in 30 seconds under the
conditions of the test.

Calibration is often regarded as including the process of adjusting the output or indication
on a measurement instrument to agree with value of the applied standard, within a
specified accuracy. For example, a thermometer could be calibrated so the error of
indication or the correction is determined, and adjusted (e.g. Via calibration constants) so
that it shows the true temperature in Celsius at specific points on the scale.
 ACTIVITY 4- Sanitizing
Directions: Arrange the steps/procedure in Sanitizing. Write 1 for
the first step, 2 for the second step, 3 for the third step and 4 for
the fourth step.
A) ______ Treat with very hot, clean, potable water (75 °C) for at
least 2 minutes. Apply sanitizer as directed on the label.
B) ______ Wash with hot water (60 °C) and detergent. Rinse with
clean potable water.
C) ______ Remove loose dirt and food particles. Rinse with warm,
potable water.
D) ______ Leave benches, counters and equipment to air dry. The
most hygienic way to dry equipment is in a draining
rack.
ACTIVITY 5- Calibrating Devices and Equipment
Directions: Arrange the steps/procedures in Calibrating. measuring
devices and equipment below Write step 1,2,3,4,5 and 6 on your
assessment sheet.
Calibrating Refractometer
____ A. Turn the calibration screw until the shadow falls on the
zero mark.
____ B. Open the refractometer cover and dry the cover and glass
prism using soft tissue paper or a cotton cloth.
____ C. Place a drop of water (preferably distilled) in the dark
circular or rectangular area and close the cover.
____ D. A shadow or dark area is visible on the scale inside the
eyepiece.
Calibrating Weighing Scale
_____1. After zeroing, load a standard weight that is 80% of the
capacity of the balance. This is the initial test for its
accuracy. Record this as the “as-found” in your datasheet.
If an error is observed, perform an adjustment
immediately if possible.
_____2. Carefully clean the weighing scale, most weighing scale
pans can be removed for better cleaning. Check for
batteries (for battery operated balances) to ensure
accurate display and functionality.
_____3. Prepare the measurement data sheet (MDS) and record
all necessary details or information (Brand, Model, serial
#, etc).
_____4. Check the digital weighing scale for any visual defects
that can affect its accuracy. Discontinue calibration if any
defect is noted.
_____5. Zero the scale. (push the zero button)
_____6. Level the balance, most balances have a stand that is
adjustable to meet the proper level, use the bubble as a
guide.