Professional Documents
Culture Documents
FP10 Q2 LP1 WEEK 1edited
FP10 Q2 LP1 WEEK 1edited
FP10 Q2 LP1 WEEK 1edited
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QUARTER 2
Name of Student:
Learning Area/Grade Level: FOOD PROCESSING GRADE-10
Date: WEEK 1
Activity Title: LO2. OPERATE EQUIPMENT
2.1 Select, use and maintain suitable Personal
Protective Equipment in accordance with
Occupational Health and Safety requirements
and manufacturers’ specifications.
I. INTRODUCTORY CONCEPT:
1.Hair Covering/hairnet – prevents hair from falling into the food product.
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3.Laboratory Gown – reduces the risk of contamination and helps maintain
cleanliness.
LABORATORY
GOWN
GLOVES
PERSONAL
PROTECTIVE
EQUIPMENT
RUBBER
SHOES
HAIR NET
MASK
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should be in areas equipment should be sealers and vacuum
where cleaning and constructed of suitable packer must be of good
servicing will be safe materials, free from quality; bearing or gears
and easy. crevices, rust and drips of which with food during
paint. processing may be use
the prescribed lubricant
and oil
Equipment should be It should be made of
designed to allow materials that can be
adequate cleaning easily cleaned
Equipment should be It should be designed to
well selected and achieve the required food
efficiently placed to temperature that can easily
minimize transportation be monitored and
controlled
All tools and devices Properly place levers,
that require calibration hand wheels so that
must routinely be operator can manipulate
calibrated and a record them with the least change
of all calibrations must position.
be maintained
Identify and keep To protect against
records of all equipment electrical hazards, do not
with regards to their immerse lid or any part of
serviceability; if machine cord or plug in
repairable and defective water
Read manufacturers’ Do not touch hot surfaces.
specification carefully for Allow to cool before putting
accurate and safe on or taking off parts
manipulation/operation
of equipment or
machine
The Food and Drug Administration (FDA) and construction standards from
Nation Sanitation Foundation (NSF) International and Underwriters Laboratories
Inc. require food equipment and utensils to be:
Smooth
Seamless
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Easily cleaned
Easy to take apart, disassemble
Easy to put together or reassemble
The capacity specifies the amount which a device can hold or contain
as in boilers, cookers, or steamers or a weighing scale.
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The manufacturer ‘s specifications must be understood by the food processor
so that the food processing equipment can be operated properly.
Below are some photos of manufacturer ‘s specifications, which must be
properly interpreted resulting to an accurate and safe operation/manipulation of
an equipment/machine:
Different Manufacturer’s Specifications
These are WARNING LABELS which specify how to handle and position
the equipment. The characteristics of the tools or equipment are also specified.
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Different Manufacturer’s Specifications
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Different Manufacturer’s Specifications
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Different Manufacturer’s Specifications
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LEARNING SKILLS FROM MELCs/CG: (TLE_AFFP9-12OE-If-j-IIa-e-2)
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Activity 2: Name It: Name and give the function/s of each personal protective
equipment. Write your answer in tablet paper
1.
2.
Personal Protective
Equipment
3.
4.
5.
Reflection
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________.
IV. RUBRICS
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V. ANSWER KEY
Activity 1:
1. F
2. F
3. F
4. T
5. T
Activity 2
1. Laboratory Gown – reduces the risk of contamination and helps
maintain cleanliness.
2. Glove – reduces the risk of contamination from hands.
3. Footwear – helps avoid slippage and reduces the risk of
contamination.
4. Hair Covering/hairnet – prevents hair from falling into the food
product.
5. Facial Mask – serves as a barrier to airborne contamination of food
during sneezing, coughing and talking.
VI. REFERENCE:
Book
K to 12 Basic Education Curriculum Technology and Livelihood Education
Exploratory Learning Module in Food (Fish) Processing Grade 10 pp. 1-10
Reviewed by:
LALAINE V. FABRICANTE, EdD
EPS-I
RO_TVL-AFA-AFFP NC II_Grade 10_Q2_LP 1
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RO_TVL-AFA-AFFP NC II_Grade 10_Q2_LP 1
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RO_TVL-AFA-AFFP NC II_Grade 10_Q1_LP 1
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