Technology and

Livelihood
Education 9
Prepared by:
Roma Diane R. Aviguetero
Content Standard

• The learner demonstrates understanding inspecting and sorting

raw materials and product to be used.
Performance Standard

• The learner demonstrates independently the given procedures on

inspecting and sorting raw materials to be used.
Learning Competency

• Prepare equipment and tools for inspection and sorting in

accordance with manufacturer’s specifications and workplace
requirements
 Preparation of
Tools for Inspection
and Sorting
Prepared by:
Roma Diane R. Aviguetero
Pre-Assessment

•Multiple Choice. Direction:

Select the letter of the best
answer. Write your answer
on your notebook.
7. Source of food contamination can be
from:
a. food processor personal hygiene
b. disease from the raw materials/food
processed
c. soil from the raw materials
d. all of the above
 
INSPECT AND SORT RAW MATERIALS AND PRODUCTS(IS)
• Inspection of raw materials and products
incoming in the food laboratory should be
done correctly otherwise it would
compromise the output.
• Recording is a must for every activity.
• Utensils, tools and equipment (UTE) must
be standard and manufacturer’s
specifications must be followed. Not doing
so, may result to accident or death to the
operator/food processor.
WHAT’S IN!
 Definition of terms

1.Tools – an implements used by hand when doing an

activity or work. These could be devices or objects
designed to do a particular kind of work.
2.Equipment – things which are used to provide
specific service or function.
3.Inspect - to carefully examine tools and
equipment in order to determine maintenance to
undertake.
 Definition of terms

4. Preventive maintenance – a system of maintenance that

aims to minimize or eliminate breakdown in equipment and
machinery by a program of regular inspection and repairs.
5. Manufacturer’s specifications - contains all the information
that is needed to use the tools and equipment.
6. Workplace requirements – a checklist that a person/worker
must possess to perform a certain work or duties.
7. Sorting - arrange systematically in groups; separate
according to type, class, quality
• The result of the inspection should be recorded
and this record should be kept at least until the
next inspection of that equipment.
• Records do not have to be made in writing but, if
kept in another form (e.g. on a computer), these
should be held securely and made available
upon request by any enforcing authority.
• Work equipment that requires inspection should
not be used, unless inspection has taken place.
Religious checking and
inspecting equipment and
machines will facilitate
Preventive Maintenance which
includes checking the following:
1. Machine temperature – this is checked to
avoid overheating
2. Hydraulic fluid - this must be checked to
guarantee that the equipment/machine which
is operated by water or other liquids moving
through pipes under pressure will function
well.
3. Wear and surface condition – this is being
checked to make sure no machine parts are
deteriorating or defective due to everyday
use.
4.Crack- this needs to be checked to see to it
that there are no broken parts in an
equipment or machine which will cause the
breakdown of the machine or as a source of
leak.
5. Leak detection – this is checked to prevent
accidental release of gas, water or oil from
the machine
6. Vibration - this is checked to ensure the
steadiness of the machine will not break
upon operating or fall down
7. Corrosion pipes – this is checked to
minimize wear and tear of parts by washing,
drying and lubricating machine parts.
8. Electric insulation – this must be checked
to guarantee that there are no livewires
exposed during the operation of an
equipment which may result to short circuits
or electrocution and even fire.
 Who should carry out the inspection of work
equipment?

•Equipment can be inspected by anyone who

has sufficient knowledge and experience of it to
enable them to know:
 what to look at
 what to look for
 what to do if they find a problem
The necessary level of competence will vary for
inspections according to the type of equipment
and how or where it is used.

This can often be done in-house by experienced

staff, taking account of:
• the manufacturer's recommendations
• industry advice
• their own experience of the equipment, its
use, the particular factors of the workplace and
the people using the work equipment
Check specifically that instruments are:

• clean and free of any residue, including water

• in good working order - joints or jaws not stiff
• complete and all parts present if a multi-part
instrument
• undamaged - not out of alignment or burred
• meet design specifications regarding tension and
grip.
What kitchen tools at home do you have that needs
inspection and sorting?
What contributions to the household can we get by
inspecting and sorting?
Who should carry out the inspection of work
equipment?
QUIZ NEXT MEETING BEFORE STARTING
ANOTHER LESSON.
 QUIZ 1

1. _________________ – a checklist that a person/worker must

possess to perform a certain work or duties.
2. ________________ – an implements used by hand when
doing an activity or work. These could be devices or objects
designed to do a particular kind of work.
3. _________________- contains all the information that is
needed to use the tools and equipment.
4. ________________ - to carefully examine tools and
equipment in order to determine maintenance to undertake.
5. ________________ – things which are used to provide
specific service or function.
6. _________________ - arrange systematically in groups;
separate according to type, class, quality
7. _________________ – a system of maintenance that aims
to minimize or eliminate breakdown in equipment and
machinery by a program of regular inspection and repairs.
8. It is the removal of dirt and organic substances, such as fat
and protein particles from surfaces of walls, floors, tools and
equipment.
a. Cleaning
b. Inspection
c. Sanitation
d. Sorting
9. The significance of inspection prior to use of any reusable
container is to ensure:
a. They are new
b. They are not damaged
c. They are of correct dimension
d. All of the above
10. Religiously checking and inspecting equipment and
machines will facilitate ___________________________.
a. clean and free of any residue, including water
b. length of treatment
c. preventive maintenance
d. products contamination
11-17 WHAT ARE THE THINGS TO INSPECT
UNDER PREVENTIVE MAINTENANCE
Measuring Cutting tools Cooking Cooking Packaging
tools equipment utensils Equipment/material
s
1.        

2.