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QUARTER 4 MODULE 5. LOADING AND UNLOADING RAW MATERIALS, PRODUCTS AND SUPPLIES

CONTENT STANDARD The learner demonstrates understanding of proper procedure in loading and
unloading of raw materials products and supplies in Food(Fish) Processing

PERFORMANCE STANDARD The learner independently loads and unloads raw materials, products and
supplies in Food (Fish) Processing in accordance with workplace requirements

INTRODUCTION This module deals with how to prepare for loading and unloading raw materials,
products and supplies; and how to secure and protect load. It includes the identification and proper
handling hazardous raw materials, products and/or supplies; how they are segregated in accordance
with work place requirements and legislation.

LEARNING OBJECTIVES At the end of this module, the students should be able to:

1. Load and unload raw materials, products and supplies properly.

2. Secure and protect load.

3. Complete documentation for loading and unloading raw materials, products, and supplies.

Lesson 1. Loading and Unloading Raw Materials, Products and Supplies

INTRODUCTION

Raw materials, products, and supplies each have a particular procedure of loading and unloading. The
movement of raw materials from the supplies to the plant or from the plant of finished products must
be done properly. This is considered as one important part in processing foods/fishery products.

LEARNING OBJECTIVES:
1. Select loading and unloading procedures according to workplace and OHS requirements.

2. Identify and handle dangerous or hazardous raw materials, products and/or supplies in accordance
with OHS, regulatory and legislative requirements.

3. Identify raw materials, product and/or supplies requiring special handling

4. Follow special handling procedures according to workplace requirements

5. Pack and unpack raw materials products and/or supplies according to workplace requirements

6. Load raw materials and/or supplies in accordance with relevant material loading regulations and
workplace requirements
7. Select and use lifting aids and appliances according to loading procedures in compliance with
workplace requirements and legislation

8. Conduct loading and unloading activities safely and efficiently according to workplace requirements

9. Identify and control hazards and risks according to Occupational Health and Safety and workplace
requirements

PRE-ASSESSMENT This must be given after citing the objectives of the lesson. Ask your student
to answer the pre-assessment on Module 5, Lesson 1 honestly and individually. You will use the result
of this to determine where your students are in terms of background knowledge and skills, their
strengths and weaknesses as your bases for planning instructional activities.

ANSWER KEY 1. C 2. B 3. D 4. A 5. B 6. D 7. C 8. C 9. C 10. A

PROCESS
Activity 1. Ask the students to make a visit to the nearby market. Observe and document the different
ways of loading and unloading various food products such as fish, meat, fruits and vegetables.

Activity 2. Instruct the students to answer the activity. Identify the different transporting and packaging
materials used in the given food/fishery products.

Activity 3. Ask the students to collect 10 samples of packaging materials. Ask them to record the type of
packaging materials and the type and name of food/fishery products being packed following this format.

UNDERSTAND
Activity 1. Based on the lesson, answer the following questions:

1. How will you select a loading and unloading procedures according to workplace requirements?

2. Can you identify the different hazardous materials and supplies in the work place? What are they?

3. How will you select the different lifting aid according to loading procedure?
TRANSFER
Activity 1. Instruct the student to conduct loading and unloading activities on these different materials
and supplies.

1. Fruits like mangoes packed in bamboo baskets

2. Glass jars placed in carton

3. Tin cans placed in cartons

4. Meat products placed in plastic containers

Activity 2. The students will demonstrate how to pack food/ fishery products using the following type of
packaging: hard plastics, films, and plastic bags

POST- ASSESSMENT