FOOD PROCESSING 9

Carrying Out Pre-Start Checks According to Manufacturer’s

Specification and Workplace Procedures
QUARTER 3, WEEK 3
Name: _______________________________Grade/Section: __________

I. LEARNING SKILLS FROM MELCs/OBJECTIVES: (TLE_AFFP9-12NB-IIIa-e-1))

LO 1. PREPARE TO DISPENSE INGREDIENTS
1.4 Carry out pre-start checks according to manufacturer’s specifications and
workplace procedures.

II.INTRODUCTORY CONCEPT

Pre-start checks must be made to ensure equipment is not damaged and is ready
for use. This is conducted to prevent possible injury to personnel, to avoid food contamination
also to ensure food safety.

A. CONTAMINATION and FOOD SAFETY ISSUES RELATED TO DISPENSING

Contamination is a very important aspect as this is the mode that most unwanted
microorganisms may be transmitted to fish and other fishery products. Unwanted
microorganisms may contaminate fish processing facilities through raw materials, personnel, or
mobile equipment such as forklifts, through leakage and openings in buildings, or pests and
some pathogens can even survive for long per in processing plants (Reij et al. 2003).

Contamination via air can occur through dust particles or via aerosols which are formed
especially when contaminated surfaces, floors or, ods drains are sprayed with high-pressure
jets, resulting in the formation of droplets that can be suspended in the air (Den Aerotrekker et
al. 2003). Water is also a vehicle for the transmission of many agents of diseases (Kirby et al.
2003).

As for quality assurance, methods such as the GMP/GHP and HACCP are recommended
for use by any food processing establishment to make available safe, wholesome, and
nutritious food for human consumption.

SOURCES AND ROUTES OF CONTAMINATION

1. Raw materials
Unclean, insufficiently or inadequately cleaned processing tools, utensils, and equipment
have been identified as sources of bacterial contamination in processed seafood (Reij et al.
2003). Utensils and equipment used in processing food should be adequately cleaned,
disinfected, and properly maintained to avoid contamination (CAC 1997a).

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2. Personnel
Transfer of microorganisms by personnel particularly with the use of hands is of vital
importance (Chen et al. 2001, Montville et al. 2001, Bloomfield 2003). Low infectious doses of
organisms such as Shigella and pathogenic Escherichia coli have been linked to hand contact
as a source of contamination (Snyder 1998). Poor hygiene, such as improper washing has
been identified as a cause of transmission (Reij et al. 2003). Proper handwashing and
disinfection have been recognized as one of the most effective measures to control the spread
of pathogens, especially when considered along with the restriction of ill workers (Adler 1999,
Montville et al. 2001).

HAND WASHING PROCEDURES:

Proper handwashing and disinfection have been recognized as one of the most effective
measures to control the spread of pathogens. (Adler 1999, Montville et al. 2001).

The following are the procedures to be followed in washing hands:

Dry hands with clean,

Wet hands with single use, disposable
potable water paper towels or hot air
blow dryer

Apply enough soap to Rinse hands

build up good thoroughly under
lather running water

Rub hands together for Clean under fingernails

at least 20 seconds and between fingers

https://www.google.com/search?q=handwashing+steps&oq=handwashing&aqs

3. Pests
Insects, birds, and rodents have been recognized as important carriers of pathogens
and other microorganisms (Olsen and Hammack 2000, Urban and Broce 2000).
4. Water
Water, like food, is a vehicle for the transmission of many agents of disease and
continues to cause significant outbreaks of diseases in developed and developing countries
worldwide (Kirby et al. 2003).

B. FOOD SAFETY ISSUES DURING DISPENSING

a. The Department of Health has banned the use of potassium bromate as an ingredient in
the making of bread because of adverse reports concerning its safety.

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b. Use of poisonous food colors in making bagoong and other products. The BFAD
warned against the use of such dangerous dyes but manufacturers continue to use
them.

c. Adulteration of hot dogs and similar products by using fillers or extenders such as flour.

d. Adulteration of rice by mixing high-grade varieties with lower-grade varieties.

e. Injection of poultry products with water to make them heavier.

f. Suspension of the importation of Rose Bowl canned foods from Malaysia was made by the
Bureau of Customs. The BFAD said that a laboratory analysis of Rose Bowl canned squid
found it “either deteriorated, decomposed or with strong offensive odor and with foreign matter
inside.

g. The Government agents seized 30 million worth of mislabeled whiskey from a local liquor
firm.
These were allegedly mislabeled Johnny Walker Whiskey.

h. FDA Case No. 54-75 Salvador Matienzo claimed that the bottle of Royal Tru-Orange
contained foreign matter. Unsafe Food Practices.

III.LEARNING ACTIVITIES:
Activity 1. Instruction: Cut pictures of the food safety issues during dispensing. Paste them in
a short-sized bond paper. (20 pts.)

Activity 2: Video Making

PROPER HANDWASHING TECHNIQUES
Title:
Demo- Video Presentation
PERFORMANCE OBJECTIVE: Make a demonstration through a video presentation
on the Proper Hand Washing Techniques.
Supplies and Materials: Potable Water, Clean Towel/ Cloth, and Hand Soap.
STEPS/ PROCEDURES:
1. Define and discuss hand washing.
2. Explain its importance in the Food Processing Plant.
3. Enumerate the Steps in Proper Hand Washing.
4. Perform the Proper Hand Washing Procedures.
5. Submit the output to your teacher.

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IV. RUBRICS FOR SCORING/ANSWER KEY

Assessment Method: Performance Criteria Checklist ( Demo- Video)

Learner’s Name: Date:
Competency: Perform Proper Handwashing Test Attempt:
Techniques according to Workplace 1st 2nd 3rd
procedure and OHS Requirement.
Directions: OVER-ALL EVALUATION
Each student 4- The student has demonstrated and has followed all
will perform the
the steps.
proper way in
hand washing. 3- The student has demonstrated and has followed three to four (3-4) steps.
4 = 92 - 95
3 = 89 – 91 2- The student has demonstrated and has followed only
2 = 85 – 88 one to two (1-2) steps.
1= 80- 84
1 - The student did not perform.
Note: The teacher’s remarks will be indicated on the corresponding level achieved by
the learners after sending them online.

V. REFLECTION:

1. How was your experience in the video-making activity? Express your insights after accomplishing
the given task.
_______________________________________________________________________________
_______________________________________________________________________________
______________________________________________________________________________.

VI. REFERENCES:
A. BOOKS
 Anon, A.. Sanitation for the Food Preservation. New York. McGraw-Hill Book Co. 1952
 Cortez, 1990, Processing and Preservation of Freshwater Fish, Quezon City, National Book
Store, Inc.,
 BFAR,. Philippine Fisheries Prime. Quezon City, Bureau of Fisheries and Aquatic Resources.
1981

B. OTHERS
 Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft Corporation.
 https://hmhub.me/types-food-additives/
 https://youtu.be/t8ZKOV71GJA
 https://youtu.be/AFTe_WO6yao
 https://www.google.com/search?q=handwashing+steps&oq=handwashing&aqs

RO_TLE-TVL_AFA-FOOD PROCESSING GRADE 9_Q2_LP1 4

 Note: Practice Health Protocols at all times.
DEVELOPMENT TEAM
Writer/s: KATHLEEN A. MONTAŇEZ CAM.SUR
Content ARLANDO A. IMPERIAL-DIVISION CAM.SUR
Validator/s: MARGIE F. ROMUALDO-DIVISION CAM.SUR
Language ALBERTO NOLASCO-DIVISION CAM.SUR
Editor/s:
Illustrator/Lay-Out MONALISA C. BARRA CAM.SUR
Artist:
Reviewer/s: MIGUEL P. BARCIA DIV.AFA COOR., CAM.SUR
LALAINE V. FABRICANTE EPS 1-CAM.SUR
ROV Development GRACE U. RABELAS EPS, LRMDS
Team CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst.Regional Director
GILBERT T. SADSAD Regional Director

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