FOOD PROCESSING NCII

Sector AGRICULTURE AND FISHERY,PROCESSED FOOD AND

BEVERAGE SECTOR

Qualification Title: FOOD PROCESSING NC II

Unit of Competency: Process Foods by salting, curing, and smoking

Module Title: Processing Foods by salting, curing, and smoking

RAYMUND S. MONTOYA
CAMP DARAPANAN INTEGRATED SCHOOL
 Date Developed: Document No.
FOOD PROCESSING September 8,2016
NCII
Competency-Based Developed by:
Module RaymundS.Montoya
 Plan
Training
Session
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Teduray
background
b. Iranon
c. Maguindanaon
d. Visaya/Cebuano
e. Ilonggo
f. Ilocano
g. Tagalog
h. Chavacano
i. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level

Date Developed:
FOOD PROCESSING September
8,2016
NCII
Competency- Page of
Developed by:
Based Module RaymundS.Mont
oya
 Characteristics of learners
h. Doctoral Graduate
i. Elementary level/graduate
Sex a. Male
b. Female
Age a. 14-16
b. 17-21
c. 22 and above
d. Others___________
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
a. Cook
Previous
experience with b. Kitchen Helper
the topic c. Food vendor
d. Fish vendor

Previous List down trainings related to TM

learning a. Trainings On Waitering
experience b. Trainings on Canteen Helper
c. Trainings on Kitchen Staff
d. Small and medium enterprise( SME )
National Certificates acquired
Training Level
completed a. Certificate of Training on Commercial
Cooking
b. Certificate Of Training on food Processing

Special courses Other courses related to Food Processing

a. Units in education
b. Master’s degree units in education
c. Baccalaureate degree ( nutrition and
Dietetics, Food Technology, Hotel and
Restaurant Management, Home
Date Developed:
FOOD PROCESSING September
8,2016
NCII
Competency- Page of
Developed by:
Based Module RaymundS.Mont
oya
 Characteristics of learners
Economics, Technology and Livelihood
Education)
d. Cooking and Baking Classes
e. Others(please specify)
_________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Attend Trainings-Seminar
b. Working student
c. Solo parent
d. Financial Concerns
e. Education
Date Developed:
FOOD PROCESSING September
8,2016
NCII
Competency- Page of
Developed by:
Based Module RaymundS.Mont
oya
 Characteristics of learners

f. Housing
g. Others(please specify)
___________________________

Date Developed:
FOOD PROCESSING September
8,2016
NCII
Competency- Page of
Developed by:
Based Module RaymundS.Mont
oya
FORM 1.1 SELF-ASSESSMENT GUIDE
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO
1.Participate in workplace communication
1.1 Obtain and convey workplace information 
1.2 Participate in workplace meetings and discussions 
1.3 Complete relevant work related documents 
2.Work in a team environment
2.1 Describe team role and scope 
2.2 Identify own role and responsibility within team 
2.3 Work as a team member 
3.PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational 
goals
3.2 Set and meet work priorities 
3.3Maintain professional growth and development 
4.Practice occupational health and safety procedures
4.1 Identify hazards and risks 
4.2 Evaluate hazards and risks 
4.3 Control hazards and risks 
4.4 Maintain OHS awareness 
COMMON COMPETENCIES
1.Apply Food Safety and Sanitation
1.1 . Wear Personal Protective Equipment 
1.2. Observe Personal Hygiene and Good Grooming 
1.3. Observe Personal Hygiene and Good Grooming 
1.4. Render Safety Measures and First Aid Procedures 
1.5. Implement housekeeping activities 
2. USE STANDARD MEASURING DEVICES AND
INSTRUMENTS
2.1 . Identify Standard Measuring Devices and Instruments 
2.2 Review the Procedures in Using Standard Measuring 
Devices and Instruments
2.3 Follow Procedures of Using Measuring Devices and 
Instruments
BASIC COMPETENCIES
CAN I…? YES NO
3.USE FOOD PROCESSING TOOLS, EQUIPMENT AND
UTENSILS
3.1 Perform Pre-Operation Activities 
3.2 Operate Food processing Equipment 
3.3 Perform Post-Operation Activities 

4.PERFORM MATHEMATICAL COMPUTATIONS

4.1 Gather and Tabulate the Recorded Data 
4.2 Review the Various Formulations 
4.3 Calculate Production Input and Output 
4.4. Compute Production Cost 
5. IMPLEMENT GOOD MANUFACTURING PRACTICE
AND PROCEDURES
5.1 Identify requirements of GMP related to own work 
5.2 Observe personal hygiene and conduct to meet GMP 
requirements
5.3 Implement GMP requirements when carrying out work 
activities
5.4 Participate in improving GMP 
5.5 Participate in validation processes 
5.6 Complete workplace documentation to support GMP 
CORE COMPETENCIES
1.Process Food by Salting, Curing and Smoking
1.1Prepare Equipment, Tools, Materials and Utensils 
1.2 Prepare the Raw Materials 
1.3 Prepare Salting and Curing Solutions and Mixtures 
1.4 Cure the Materials 
1.5 Finish the Cured Materials 
1.6 Prepare Production Report 
2.Process Food by Fermentation and Pickling
2.1 Prepare Equipment, Tools and Utensils 
2.2 Prepare Raw Materials 
2.3 Perform Alcoholic Fermentation of Fruits/Vegetables 
2.4 Perform Acetic Acid/ Lactic Acid Fermentation/pickling 
of Vegetables
2.5 Ferment Fish and Other Marine Products 
BASIC COMPETENCIES
CAN I…? YES NO
2.6 Prepare Production Report 

3.Process Food by Sugar Concentration 

3.1 Prepare Equipment, Tools and Utensils 
3.2 Prepare the Raw Materials 
3.3 Prepare Acid, Pectin and Sugar Mixture 
3.4 Cook Sugar Concentrates 
3.5 Prepare Production Report 
4.Package Finished / Processed Food Products 

4.1 Prepare Packaging Equipment, Tools and Materials 

4.2 Undertake Packaging of Finished/Processed Food 

Products
4.3 Perform Post Packaging Procedures 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies (Sample

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
Certificate of Submission of valid and
1.Participate in achievement authenticated
workplace documents
communication

1.1 Obtain and

convey
workplace
information

1.2 Participate
in workplace
meetings
and
discussions
1.3 Complete
relevant
work related
documents

Certificate of Submission of valid and

2.Work in a team achievement authenticated
environment documents

2.1 Describe
team role
and scope
2.2 Identify
own role and
responsibilit
y within
team
2.3 Work as a
team
member
Certificate of Submission of valid and
Practice career achievement authenticated
professionalism documents
 3.1 Integrate
personal
objectives with
organizational
goals
3.2 Set and meet
work priorities
3.3Maintain
professional growth
and development
4.Practice Certificate of Submission of valid and
occupational health achievement authenticated
and safety documents
procedures
4.1 Identify
hazards and
risks
4.2 Evaluate
hazards and risks
4.3 Control
hazards and
risks
4.4 Maintain
OHS
awareness

COMMON COMPETENCIES
1.Apply Food Safety Certificate of Submission of valid and
and Sanitation achievement authenticated
documents

1.1 . Wear
Personal
Protective
Equipment
1.2. Observe
Personal
Hygiene and
Good
Grooming
1.3. Observe
Personal
Hygiene and
Good
 Grooming
1.4. Render
Safety
Measures
and First
Aid
Procedures
1.5.
Implement
housekeepin
g activities
2. USE STANDARD Certificate of Submission of valid and
MEASURING achievement authenticated
DEVICES AND documents
INSTRUMENTS

2.1 Identify
Standard Measuring
Devices and
Instruments
2.2 Review the
Procedures in Using
Standard Measuring
Devices and
Instruments
2.3 Follow
Procedures of Using
Measuring Devices
and Instruments
3.USE FOOD Certificate of Submission of valid and
PROCESSING TOOLS achievement authenticated
documents
EQUIPMENT AND
UTENSILS
3.1 Perform Pre-
Operation Activities
3.2 Operate Food
processing
Equipment
3.3 Perform
Post-Operation
Activities
4.Perform Certificate of Submission of valid and
Mathematical achievement authenticated
Computation documents

4.1 Gather and

Tabulate the
Recorded Data
4.2 Review the
Various Formulations
4.3 Calculate
Production Input and
Output
4.4. Compute
Production Cost
5.Implement Good Certificate of Submission of valid and
Manufacturing achievement authenticated
Practice Procedure documents

5.1 Identify
requirements of GMP
related to own work
5.2 Observe
personal hygiene and
conduct to meet GMP
requirements
5.3 Implement
GMP requirements
when carrying out
work activities
5.4 Participate in
improving GMP
5.5 Participate in
validation processes

CORE COMPETENCIES
1. Process food by salting ,curing and smoking
1. Prepare
Equipment, Tools,
Materials and
Utensils
2. Prepare the Raw
Materials
3. Prepare Salting
and Curing Solutions
and Mixtures
4. Cure the Materials
5. Finish the Cured
Materials
6. Prepare Production
Report
2. PROCESS FOODSBY FERMENTATION AND PICKLING
1. Prepare Certificate of Submission of valid and
Equipment, Tools, achievement authenticated
Materials and documents
Utensils

2. Prepare the Raw Certificate of Submission of valid and

Materials achievement authenticated
documents

3.Perform Alcoholic Certificate of Submission of valid and

fermentation of fruits achievement authenticated
and vegetables documents

4.Perform Acetic Certificate of Submission of valid and

Acid/Lactic Acid achievement authenticated
Fermentation/Picklin documents
g vegetables

5. Ferment fish and Certificate of Submission of valid and

other Marine achievement authenticated
Products documents

6. Prepare Production Certificate of Submission of valid and

Report achievement authenticated
documents

3. Process Foods by Sugar Concentration

1. Prepare Certificate of Submission of valid and
Equipment, Tools, achievement authenticated
Materials and documents
Utensils

2. Prepare the Raw Certificate of Submission of valid and

Materials achievement authenticated
documents

3. Prepare Acid, Certificate of Submission of valid and

Pectin and Sugar achievement authenticated
Mixture documents

4.Cook Sugar Certificate of Submission of valid and

Concentrates achievement authenticated
documents
5.Prepare Production Certificate of Submission of valid and
Report achievement authenticated
documents

4. Package Finished/Processed Food Products

1. Prepare Packaging Certificate of Submission of valid and
Equipment, Tools achievement authenticated
and Materials documents

2.Undertake Certificate of Submission of valid and

Packaging of achievement authenticated
Finished/Processed documents
Food Products
Materials
3.Perform Post Certificate of Submission of valid and
Packaging Procedures achievement authenticated
documents
Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s

1. Process food by Process food by

salting curing and salting ,curing and
smoking smoking
2. Process food by Process food by
fermentation and pickling fermentation and
pickling
3. Process food by Sugar Process food by
Concentration Sugar Concentration
4. Package Finished/ Package Finished/
Processed Food Processed Food
Products Products

Participate in
Participate in workplace
workplace
communication
communication
Work in a team Work in a team
environment environment
Practice career Practice career
professionalism professionalism
Practice
Practice occupational
occupational health
health and safety
and safety
procedures
procedures
 Apply Food Safety and Apply Food Safety
Sanitation and Sanitation
Use Standard Measuring Use Standard
Devices / Instruments Measuring Devices /
Instruments
Use Food Processing Use Food Processing
Tools, Equipment and Tools, Equipment
Utensils and Utensils
Perform Mathematical Perform
Computation Mathematical
Computation
Implement Good Implement Good
Manufacturing Practice Manufacturing
Procedure Practice Procedure
Implement environmental Implement
policies and procedures environmental
policies and
procedures

Using Form No.1.4, convert the Training Gaps into a Training

Needs/Requirements. Refer to the CBC in identifying the Module Title or
Unit of Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

 (Learning Outcomes) Instruction
Process foods by salting, curing and smoking
1. Prepare Equipment, Tools, Materials
and Utensils
2. Prepare the Raw Materials PROCESSING FOODS BY
3. Prepare Salting and Curing Solutions SALTING, CURING AND
and Mixtures SMOKING
4. Cure the Materials

5. Finish the Cured Materials

6. Prepare Production Report
 SESSION PLAN
Sector : AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR
Qualification Title : FOOD PROCESSING NC II
Unit of Competency : PROCESS FOODS BY SALTING, CURING AND SMOKING
Module Title : PROCESSING FOODS BY SALTING, CURING AND SMOKING

Learning Outcomes:
1.Preparing tools and equipments and utensils
2. Preparing raw materials
3. Preparing salting, and curing solution and mixtures
4. Curing Materials
5.Finishing the Cured Materials
6. Preparing production report

INTRODUCTION
This unit deals with the skills, knowledge and attitudes required to process foods by salting, curing and smoking. There are
many kinds of foods that can be processed. They can be processed in different ways.The knowledge of food processing can
benefit you and your family.It can give additional income by processing and selling it to your neighbourhood. Food processing
and preservation prevents food wastage specially the perishable ones. Food processing can be best done during harvest season
wherein raw materials are abundant and cheaper.

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
B. LEARNING ACTIVITIES

LO 1: Prepare tools and equipments and utensils

Learning Content Methods Presentation Practice Feedback Resources Time
Equipment, Tools and Modular/ Self-paced Read Information Answer Self Compare to Information 1Hr
Materials Sheet No. 1.1-1 on, its check 1.1-1 Answer key sheet No. 1.1-1
Lecture/Active usage and its proper 1.1-1 ofdifferent
Discussion care/storage,cleaning/s equipments,
Actual demonstration anitizing and calibrating tools and
materials:
Demonstration on the - Mixing
equipment,tools and bowls
materials onproper use - Soaking
and care of Vat
equipment,tools and - Knives
materials - Smoke
house
- Oven
- Freezer
Modular/ Self-paced Read information sheet Answer Self Compare to information 1hr
No. 1.2-1 on food check 1.2-1 Answer key sheet No. 1.2-1
Food Processing Lecture/Active processing methods 1.2-1
Methods Discussion Laptop
Refer to
Demonstration on the Perform Performance Projector
Demonstration different food processing Task Sheet Speaker
criteria
methods 1.2-1 on Equipment
checklist
Salting may include:
1.2-1
Film Viewing - Bowl
Watch Video
- Fish
Presentation on

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 different methods of - Curing
food processing Salt
- Salinome
ter
- Weighing
scale
LO 2 Preparing raw materials
Raw Materials Lecture Read information sheet Answer Self Compare to Information
Modular/ Self-paced 2.1-1 on raw materials Check 2.1-1 Answer key sheet 2.1-1
Actual demo 2.1-1 Raw materials
Observation may include
but not limited
with
questioning to;
- fresh eggs
Actual Demonstration - dressed
Demonstration poultry
- fresh
meat
- fish/othe
r marine
products

Sorting. Grading, Lecture Read information sheet Task sheet Performance Information
cleaning and weighing Actual 2.2-2 on sorting , 2.2-2 Criteria sheet 2.2-2
of raw materials Demonstration grading, cleaning and Answer Self- Checklist Module
Modular weighing of raw check 2.2-2 2.2-2
materials

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 Compare to
Answer key
2.1-2

LO 3 Preparing salting, and curing solution and mixtures

Ingredients Lecture Read information sheet Task Sheet Performance Information
3.3.1 Preparing salting 3.3-1 Criteria sheet 3.3-1
and curing solution and Checklist Ingredients may
mixtures include ;
- salt
Actual demonstration Demonstration on - sugar
Preparing salting, and - condiments
curing solution and - spices
mixtures - herbs
- Grana
Watch Video solution
Film Viewing Presentation on different Equipments/too
ingredients and its ls may include;
descriptions. - weighing
scales
- measurin
g spoons
- mixing
bowls
- soaking
container

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 LO 4 Curing Materials
Cure the materials Lecture Read information sheet Task Sheet Compare to Information
modular 4.4-1 on curing Answer key sheet
Answer Self
materials/ingredients 4.4-1 4.4-1 on curing
Check 4.1-1
materials/ingre
dients
Ingredients may
Actual demonstration Demonstration on curing Oral include ;
materials Examintaio - salt
Film Viewing n/question - sugar
Watch Video ing - condiment
Presentation on curing s
materials/ingredients - spices
- herbs
- Grana
solution
Equipment
may include:
- Bowl
- Fish
Curing
Salt
- Salinome
ter
- Weighing
scale

LO 5 Finish the Cured Materials

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
Draining, packing, Lecture Read information sheet Task Sheet Compare to Information
sealing labeling of Modular 5.5-1 draining, packing, Answer key sheet
Answer Self
cured materials sealing labeling of cured 5.5-1 5.5-1
Check
materials draining,
Questioning
Operation packing,
Actual demonstration sheet sealing
labeling of
Demonstration on
cured
packing, labelling and
materials
storing of finished
product Packing
materials
may include;
Film viewing - PE
Watch video on cured
plastic
materials
packag
ing
materi
als
- Round
bottles
with
PVC
caps
- Catsup
bottles
with
plastic
caps
- Cap

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 seals
- Glue/p
aste
- Tag/la
bels
- Corrug
ate
cartons
- Polysea
lers

LO 6 Preparing production report

Product Lecture Read information sheet Task Sheet Compare to Information
documentation 6.6-1 production data answer key sheet
Discussion Job sheet
6.6-1 6.6-1
Answer Self production
Check 6.6.-1 data

Production
data include;
- Produc
tion input
- Produc

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 tion output
- -Production
target
-Poduction
Schedule
Recording
materials
- Compu
ter
with
printer
- Calcula
tor
- Bond
papers
- Comput
er
papers
- Note
pads
- Pencils/
ball pen
- Index
cards
- Clips
Folders
Clip pads
- Reporting
and

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
 recording
forms
/logbooks
Adhesive
tapes.
-receipts

C. ASSESSMENT PLAN
 A Written Test and oral examination was prepared for student to evaluate how students understand the topic.
 Performance Test is being given to a trainee that served as their output.

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Teacher’s reflection based on the diary and personal journal.

FOOD PROCESSING NCII Page ___ of ___

Competency-Based Module

Revision # 00
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

Date Developed: Document No.

September 2016 Issued by:
FOOD Date Revised:
PROCESSING NC Page ___ of ___
II Developed by:
Revision # 00
 Food Processing NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Process Food by Salting, Processing Food by AGR741301
1. Curing and Smoking Salting, Curing and
Smoking
Process Food by Processing Food by AGR741302
2. Fermentation and Pickling Fermentation and Pickling
Process Food by Sugar Processing Food by Sugar AGR741303
3. Concentration Concentration
Package Finished / Packaging Finished / AGR741304
4. Processed Food Products Processed Food Products
Basic Competencies

Participate in workplace Participating in workplace

500311105
1. communication communication
Work in a team Working in a team
500311106
2. environment environment
Practice career Practicing career
500311107
3. professionalism professionalism
Practice occupational Practicing occupational
health and safety health and safety 500311108
4.
procedures procedures
Common Competencies

Apply Food Safety and Applying Food Safety and AGR741201

1. Sanitation Sanitation
Use Standard Measuring Using Standard Measuring AGR741202
2. Devices / Instruments Devices / Instruments
Use Food Processing Using Food Processing AGR741203
3. Tools, Equipment and Tools, Equipment and
Utensils Utensils
Perform Mathematical Performing Mathematical AGR741204
4. Computation Computation
 Implement Good Implementing Good AGR741205
5. Manufacturing Practice Manufacturing Practice
Procedure Procedure
Implement environmental Implementing AGR741206
6. policies and procedures environmental policies
and procedures
 MODULE CONTENT

UNIT OF COMPETENCY: PROCESS FOODS BY SALTING,CURING AND

SMOKING

MODULE TITLE : PREPARING EQUIPMENTS,TOOLS AND UTENSILS

MODULE DESCRIPTOR:This module covers theprocedure in preparing

equipment, tools,apparatus and utensils for food
processing.

NOMINAL DURATION: 5 ½ hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify and prepare the different equipment, apparatus and utensils
for curing and smoking.
2. Perform proper cleaning operation and sanitation of the different
equipment,apparatus,tools and utensils for the process.
3. Check and calibrate the different equipment, apparatus, tools,
utensils for the process.

ASSESSMENT CRITERIA:
1. Equipment and tools for salting,curing and smoking are prepared in
accordance with manufacturer’s specification.
2. Equipment for food processing methods are checked, sanitized and
calibrated in accordance with manufacture’s specification.
3. Kitchen utensils for food processing methods are readied and
sanitized inaccordance with manufacture’s specification.
4. Office equipment and materials /supplies needed are prepared
inaccordance with manufacture’s specification.
LEARNING OUTCOME
PREPARING EQUIPMENT, TOOLS AND UTENSILS
Contents:

1. Identification of equipment, apparatus, tools, and utensils for salting,

curing and smoking.
Assessment Criteria

1. Equipment,tools, apparatus and utensils for salting, curing and

smoking are identified and prepared.
2. Equipment for food processing methods are checked, sanitized and
calibrated in accordance with manufacture’s specification.
3. Kitchen utensils for food processing methods are readied and
sanitized in accordance with manufacture’s specification.
4. Office equipment and materials /supplies needed are prepared in
accordance with manufacture’s specification

Conditions

The participants will have access to:

1. Tools
 knives
 slicer
 peelers
2. Equipments
 Smokehouse
 Chiller
 Refrigerator
 Freezer oven
 Jacklift
 Trolley/wheelers
 Soaking vat
3. Apparatus
 Weighing scale
 Polysealers
4. Utensils
 Casseroles
 Mixing bowls
 Chopping board
 Colanders
  Saucepans
 Smoking tray

Assessment Method:

1. Written report/exam
2. Portfolio
 Learning Experiences
Learning Outcome 1
PREPARING EQUIPMENT,TOOLS AND UTENSILS

Learning Activities Special Instructions

1.Read information sheet 1.1-1 on

identifying and preparing of
different tools ,utensils equipment This Learning outcome deals on the
and materials used in food preparing of equipment, tools and
processing utensils which the trainer uses in
evaluating their trainee after
finishing or completion of their
2.Answer self-check 1.1-1 and qualification competency.
compare answer to answer key. The trainee is asked to read
information sheets, answer self-
3. Read information sheet No. check activities and compare
1.2-1 on food processing methods answers to the answer key, take
down notes. They are also asked to
familiarize and perform activities and
4. Answer Self check 1.2-1 participate in lectures and
andcompare answer to answer key. discussions. After reading such
modules/information sheets trainee
5. Perform Task Sheet 1.2-1 on is encouraged to ask the trainer any
Salting unclear topics or information.

6. Performance criteria
checklist1.2-1
PREPARING EQUIPMENT, TOOLS AND UTENSILS

Information Sheet1.1-1

EQUIPMENT, TOOLS AND UTENSILS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify and prepare the different equipment, apparatus and utensils for
curing and smoking.
2. Perform proper cleaning operation and sanitation of the different
equipment, apparatus,tools and utensils for the process.
3. Check and calibrate the different equipment, apparatus, tools, utensils
for the process

Introduction
Familiarization of equipments pertaining to food processing is important.
This will result in a systematic, orderly and accurate performance and
accomplishment of tasks. Equipments, tools and utensils bought are
accompanied by a certain manual of operations on how to used/operated will
lengthen their serviceability. Proper storing and caring is also considered for
their longer service. When using any equipment tool or any device it’s a must to
read and understand the manufacturer’s specification in order to properly
operate to prevent the occurrence s of accident due to ignorance. In this
module the trainee/student will also know the proper cleaning operational
procedures of particular equipment and apparatus, sanitation of equipments,
tools and apparatus is also observed to avoid food contamination. Proper
checking and calibrating of equipments and apparatus is also taught for
accuracy.

DEFINITION OF TERMS

ASSEMBLE-to gather or collect things together in one place

CALIBRATE-means to set o determine the accuracy of the measuring device.
CONTAMINATED-to make it dirty
CONTAMINATION-state of being contaminated
CORROSION-rusting or gradual wearing of machineparts due to chemical
reactions.
CRACK-a breakor fissure in some parts of equipment
DIMENSION-is the measurement of the size ofan object in terms of length,
width and height.
DISINFECT-means to rid of germs;to clean something so as to destroy disease
carrying microorganisms and prevent infection.
ELECTROCUTION-deathor execution from electric shock
EQUIPMENT- things which are used to provide specific device or function
GERMS- very small living things that causes disease
LUBRICANT-a substance like oil or greasethat coats ortreats a machine to
lessen friction
MICROBES-extremely small living things that can only be seen with a
microscope
MICROORGANISMS-an organism of microscopic or ultramicroscopic size
OPERATE-to makeequipment function orwork correctly
SANITATION-refers to the process of treating tools,equipment and utensils with
physical and chemical sanitizingagents
SANITIZE-means to clean something thoroughly by disinfecting orsterilizing to
make itfree from germs
SPECIFICATION-a detailed itemized description of dimension plans, materials
and other equipments.
STANDARD- an authorized unit of weight
STOWING- means arranging compactly or packing
TOOLS-are implements used by handwhen doing an activity or work.Devices
for doing work or objects designed to do a particular kind of work
for example cutting,chopping,by directing manually applied force
or by means of a motor.
UTENSILS-is an implement especially for use in kitchen
VIRUSES-a causative agentof an infectious disease

IDENTIFYING and PREPARING OF TOOLS AND EQUIPMENTS

Equipment, tools, supplies and other items needed for particular task. When
you perform or processfood several equipment are to be used. These include the
following;
 Cooking equipment like ovens and steam-jacketed kettles
 Refrigeration and low temperature-storage equipment like refrigerators
and freezers.
 Cutting implements like slicers, mixers, grinders and choppers, etc.
It is essential information on a food processor for example,to know information
regarding the equipment in terms of how they must be operated or used in
accordance with the manufacturer’s specification. Before operating any
equipment,it is important to be familiar with the manufacturer’s specifications
which include;
 handling requirements
 operating requirements
 discharge label
 reporting
 testing
 positioning
 refilling
INTERPRETING MANUFACTURER’S SPECIFICATION

Sold equipment are provided with a manual containing the

manufacturer’s specifications and a necessary reminder to the processor in the
form of a sticker or warning label is attached to the equipment itself as an
assurance that the equipment/machine or tool is in excellent condition for it
has passed quality control in the construction.
The specification usually gives a detailed description about the
equipment, dimensions, materials and other relevant information regarding the
equipment or machine.
The dimension gives the measurement of the amount, which a device can hold
or contain as in boilers, cooker, or steamers or a weighing scale.
The manufacturer’s specifications are usually contained in the manual,
which accompanies the equipment. The food processor must thoroughly read
and understand all the information contained in the manual especially if the
equipment is to be operated electrically. Aside from knowing the correct
operation of the equipment or machine, it is also important to know this
information;
 Basic safety precautions to follow when using the equipment.
 Warning labels which specify how to properly operate equipment.
 Instructions on the proper care of equipment/machine.
 Instructions on the correct operation of the equipment.
The manufacturer’s specifications must be thoroughly read and
understand by the food processor and sees to it that he interpreted them in
such a way a food processing equipment can be properly operated

INSPECTING AND CALIBRATING OF TOOLS AND EQUIPMENTS

Checking of an equipment or machine is an important thing to do before

operating them, to make sure it is functional and in good condition. Checking
and inspecting equipments and machines will guarantee that all their parts are
in tact and no part is missing or defective. This will also assure that the
electrical plugs and wirings are not defective and will not in anyway cause
problems on short circuits, electrocution or any form of accident. Religiously
checking, and inspecting equipment and machines will facilitate Preventive
maintenance which include the following;
 Machine temperature
 Hydraulic fluid
 Wear and surface condition
 Crack
 Leak detection
 Corrosion
 Electric insulation
Performing pre-operation activities ensure all tools, equipments and
utensils assembled checked, inspected, sanitize readied and stowed after used
are the appropriate devices required in food processing method. Doing this will
prevent the use of inappropriate device

CLEANING AND SANITIZING EQUIPMENT AND INSTRUMENTS

Sanitizing and disinfecting the tools, equipment and utensils will destroy
all germs and microorganisms,which were not removed after washing with soap
and water. Proper cleaning and sanitizing will lead to;
 Minimizing product rejection
 Lengthening product shelf life due to contamination
 Reduce risk of food poisoning
 Preventive maintenance of equipments.
The use of sanitizing agents leads to effective sanitation. Sanitation with
the use of physical and chemical sanitizing agents will kill residual
microorganisms that remain after cleaning. Cleaning by washing with soap and
water is very important in removing dirt or debris. Sanitizing or disinfecting on
the other hand reduces the number of microorganisms.
Cleaning alone by washing will not be capable of totally eradicating
microbes, germs, and viruses.Chlorine is one of the cheapest and most easily
available sanitizers in the market. It is popularly used in the treatment of water
for both household and plant. Chlorine is also used to sanitize processing
equipment.

Tools and equipments must be;

 Wash the equipment/instruments with soap.
 Rinse thoroughly with clean water
 Sanitize by dipping or soaking in a sanitizing solution.
 Rinse with clean water.
 Drain.
 Dry thoroughly.
 Wipe with a clean piece of cloth.
 Check the accuracy of equipment/instruments
 Pack/store/keep in a clean dry cabinet.

PROPER CARE, STOWAGE OF TOOLS AND EQUIPMENTS

Tools, equipments and utensils must be properly stowed in order them
from rusting, contamination,etc and thus lengthen their serviceability. They
must be kept in clean cabinets which are well-ventilated and not subjected to
drafts or rain.
Tools and utensils which were washed must be drained and wiped-dry
before keeping them. They are kept in orderly way in order that it will be easy
to assemble or prepare them when needed. The cabinet or racks where they are
kept must be properly labeled for easier identification on the part of the user.
Tools and equipments must be;
 Wash with soap.
 Rinse thoroughly with clean water
 Sanitize by dipping or soaking in a sanitizing solution.
 Rinse with clean water.
 Drain.
 Dry thoroughly.
 Wipe with a clean piece of cloth.
 Check the accuracy of equipment/instruments
Pack/store/keep in a clean dry cabinet

DIFFERENT EQUIPMENT, TOOLS AND UTENSILS AND THEIR

USES

Utility Tray
- A thin,flat and often rectangular piece of
metal, wood or plastic usually no top
that is used to hold foods
 WEIGHING SCALES
-USED TO GET WEIGHT OF FOODS LIKE
MEAT,FISH VEGETABLES,FRUITS,ETC.

Electronic scale

Electronic scale

Dial scale

Peelers
-used to peel fruits and vegetables.

Smoking tray
A tray with holes usually
made from bamboo strips
used to hold foods for
smoking.
Chopping board
- a portable board on which food can be
cut. Usually smaller and lighter than
butcher’s blocks, generally made from
wood or plastic.

Kitchen scissors
- for trimming-off fins of
fish.

Tongs
- a two long arms with pivot near the handle.
-use for gripping and lifting usually used to
move items on hot surfaces such as barbecues
or to select small or grouped items, such as
sugar cubes or salad portions.
 Bowl
- A concave vessel used for
mixing.
-

Colander
- used for draining substances cooked in
water.
- a ball-shaped container with holes,
typically made from plastic or metal. It
differs from sieve due to its larger holes.

Steamer
- a container in which food is cooked with
steam.
Soaking/Salting vat
- container used in the salting
process.

Refrigerator/freezer
-are used in maintaining the
freshness of raw materials and in
providing an ideal low or ambient
temperature for storing processed
foods
 Pressure cooker
-an important canning equipment
used to process fish packed in a
hemetically sealed container at a
high controlled temperature and
pressure for a certain period of
time .

Digital timer
Clock/timer
- a device that makes a
sound when a certain
amount of time has
passed.
Digital timer

Barrel-Type Cold smoke House

Smokehouse
- a device used in the fish or
meat with smoke.

Brick Smokehouse
 Kettle
-a metallic vessel usually used for
boiling liquids.

Measuring spoons
-typically sold in a set that
measures dry or wet ingredients in
amounts from ¼ teaspoon up to 1
tablespoon.
 Salinometer
-measures the salinity of the brine.

Knives
-for cutting or slicing fish or meat
-
 Meat grinder
- Operated with a hand-crank, this
presses meat through a chopping
or pureeing attachment.

Whisk
-use to incorporate air into a mixture in
a process of whisking.

Food processor
- an electric kitchen device that is
used for cutting and mixing food.
Pot
- a rounded metal or earthen
container used chiefly for
domestic purposes as in cooking
or for holding liquids.

Spatula
-a kitchen tool that has a handle which
is bent upward and a wide, thin blade
used for lifting and turning foods on a
hot surface.

Measuring cups
-is a kitchen utensil used primarily to
measure the volume of liquid or powder
form cooking ingredients such as water,
milk, juice, flour, etc. Measuring cups
can be in plastic, glass and stainless.
From mini shot measure to measuring
pitcher and batter bowl.
Dial thermometer

Food thermometer
Digital thermometer -thermometers indicate the degree of
hotness or coldness of a thing or body.
It measures how high or low the
temperature is.
Oven
-a piece of cooking equipment that is
used for baking or roasting

Wooden spoon
-for mixing and stirring during cooking
and baking.

Freezer
-are used in maintaining the
freshness of raw materials and in
providing an ideal low or ambient
temperature for storing
processed foods
 Chiller
-are used in maintaining
the freshness of raw
materials and in providing
an ideal low or ambient
temperature for storing
processed foods

Poly sealer
-

Sauce pan
- a deep, round
cooking pan with
handle.
 Trolley
-used for conveying foods

Jacklift
-

Fuel
- a material such as coal,
oil, or gas that I burned
to produce heat or
power

Refractometer
-used to measure the
sugar concentration of
sap and syrup for food.
 SELF-CHECK 1.1-1
Read the questions carefully and choose the letter of the correct answer.
Write your answer on a sheet of paper provided for.Compare your answer from
the answer key.
1. What is an instrument used to measure the salinity of the brine?
a. Salinometer
b. Measuring spoons
 c. Smokehouse
d. Freezer
2. What is one of the cheapest and most easily available cheapest and
sanitizers in the market that is used to sanitize processing equipment?
a. Chlorine
b. Ascorbic acid
c. Sodium chloride
d. Spices
3. Why tools, equipments and utensils must be properly stowed ?
a. To prevent rusting
b. To keep it clean
c. To check for accuracy
d. To sanitized
4. Tools and equipments must be wash with_____
a. Soap
b. Spices
c. Dust
d. Chlorine
5. What do you called a condition of equipments and machines that
guarantees that all their parts are in tact and no part is missing or
defective?
a. Checking and inspecting
b. Cleaning and sanitizing
c. Calibrating
d. Measuring
6. What is the reduction of the number of microorganisms called?
a. Sanitizing or disinfecting
b. Checking and inspecting
c. Calibrating and measuring
d. Cleaning and storing
7. How tools, utensils and equipments areare sanitize?
a. by dipping or soaking in a sanitizing solution
b. by washing it with soap and water
c. by boiling it with high temperature
d. by drying under the heat of the sun
8. Why tools and utensils must be drained and wiped-dry before keeping
them?
a. They are kept in orderly way in order that it will be easy to
assemble or prepare them when needed.
b. To lengthen their serviceability.
c. To kill residual microorganisms that remains after cleaning.
d. To make sure it is functional and in good condition.
9. Which of the following kitchen utensils or tools used for draining
substances cooked in water?
a. Colanders
b. Steamer
c. Smoke tray
d. Whisk
10. Which method destroys all germs and microorganisms that uses
sanitizing agents like Chlorine after washing with soap and water?
a. Sanitation
b. Sterilization
c. Steaming
d. Heating

Answer Key 1.1-1

1. A
2. A
3. A
4. A
5. A
6. A
7. A
8. A
9. A
10.A
 Information sheet No. 1.2-1

FOOD PROCESSING METHODS

DEFINITION OF TERMS:

1. Osmosis-is a process which molecules of a solvent tend to pass through a

semi-permeable membrane from a less concentrated solution to a more
concentrated one, thus equalizing the concentrations on eavch side of the
membrane.

2. brine- is a water saturated with or containing large amounts of salt

specially sodium chloride

3. Concentration-is the amount of a particular substance in a given amount

of another substance specially a solution o mixture.

4. Oxidation-the combination of a substance with oxygen.

 5. Saturation-is the state of physical system , such as solution containing
as much of another substance .such as solute as is possible at a given
temperature or pressure.

6. Halophile-an organisms that thrives in an extremely salty environment.

7. Sodium erythorbate-(C6H7NaO6) is a food additive used predominantly

in meats, poultry and soft drinks. Chemically it is a sodium salt of
erythorbic acid.

8. Carageenan-is a carbohydrate extracted from carrageen, used to make

beverage, medicine, and jelly and as an emulsifying and gelling agent in
various processed desserts and drinks.

9. Carrageen-edible red seaweeds Chondruscrispus.

10. Amino acid-any of class of organic compounds that contains at least one
amino group-NH2 and one carboxyl group, COOH the alpha amino acids
RCH(NH2)COOH, are the building blocks from which proteins are
constructed

11. Ascorbate-is a salt or other derivative of ascorbic acid

12. Gelling agent-is a thickener or thickening agent which makes food

thicker or gives shape and structure.

13. stabilizer-is the ones helps to maintain the physical and textural
properties of foodstuff through their production, transport, storage and
cooking.

14. viscosity-is the property of a fluid that resists the force tending to cause
the fluid to flow

15. additive-is a substance added in a small amount to something else to

improve, strengthen or otherwise after it

16. Pathogenic bacteria-are bacteria that cause bacterial infection.

17. rhizome-is a root like subterranean stem, commonly horizontal in

position ,that usually produces roots below and sends up shoots
progressively from the upper surface,

SALTING AND CURING

Curing
Curing of meat and foods with salt by drying and or smoking was used for
preserving fish as far back as 20,000 years ago as evidenced by archaeological
studies. Salting, smoking, and drying have all continued as preservation
techniques since soon after salting of vegetables followed. Salt cured fish and
meat were standard during the long voyages of exploration and to this day.
Salting is a method of preserving food that that was common before modern
refrigeration. Salting preserves food by drawing water out of the food,
preventing bacteria growing and spoiling the food.
There are two methods of salting food;
1. Dry curing-the food is surrounded in salt and left in a cool dry place.

2. Wet curing- brine is prepared by dissolving salt in water the food is

then placed in the brine and left in a cool dry place.
Depending on how much salt is used the food could last for a few months
to few years and technique adds flavor as well though some do not like the
taste of salted foods.
Another kind of salt preservation is salt fermentation which is the
process involved in the making of patis and bagoong.
Salt is an effective osmotic agent that can draw water from food materials
such as fish, thus lowering its water activity and affecting preservation. Longer
product shelf life can only be achieved when the salt concentration approaches
the saturation concentration The objective of salting is to insure that the salt
penetration is rapid enough to lower water activity in the deepest part of the
fish followed by equilibration of the salt in the
The salting method applied depends on the size and composition of the
fish. The common method are dry salting ,brine salting and a combination of
hybrid method In the dry salt method the salt is rubbed on the fish while in
brine salting the fish is immersed in a concentrated brine. The hybrid method
is initially rubbing the fish and immersing in brine solution
Various methods of salting is applied depending on the objective of the salting
process:
1. In the products like tinapa the objective of salting is mainly for flavoring
with preservation being achieved by smoking and chilling or freezing. In
this case the effect of brining is the elution of salt-soluble proteins from
the fish muscles which makes attractive glossy pellicle on the surface of
the fish as moisture evaporates on standing. This method of salting is
also used in marinated products. An interesting mild salted products
called lamayo is more like marinated product but the product is salter
though not excessive so.
2. Immersion in concentrated brine is also called pickling. This is done for
longer term restricted by immersion thus retarding rancidity. However a
certain amount fat oxidation still occurs which contributes to the
characteristics flavor of salted fish. Immersion can take 24 hours or
more and the fish is brined and sun dried. This is the method used in
making tuyo.
3. Some fish usually bigger, non-fatty fishes are split, opened out flat and
salted. The salted split fishes are layered and the brine that forms are
allowed to drain off. This is called kench curing. The Filipinos called it
Daing.
4. The other method is a modification of the kench curing where the brine
that forms is allowed to collect and the fish kept immersed in the brine.

Nitrate, now used as a preservative, and all essential in meat curing was
first discovered as all impurity in salt. Such impurity was in abundance in the
salt deposits of Prague in the Czech Republic. This is the origin of the name
Prague powder for nitrite salt.

Spoilage of Salted Fish

The most significant spoilage microorganisms are halophiles which

require 10% salt for growth and exhibit pink discoloration in the fish. Cases of
food poisoning have been associated with pink spoiled fish because of the toxin
– producing Staphylococcus aureus may sometimes be associated with
microorganism that pink spoilage.

Meat Curing

Meat curing was used originally as a means of preserving meat during times of
plenty to carry over to times of scarcity. Cured meat was meant to be shelf
stable, so these were heavily salted. Today may cure meat products are only
mildly salted and require a chilling storage.

Meat curing ingredients

The basic curing ingredients are salt, sugar (or other sweetener) and nitrite.
Other ingredients used include; phosphate, spices, sodium erythorbate,
hydrolyzed vegetable proteins, monosodium glutamate and carrageen.

Salt
Salt is basic to all curing mixtures. Its preservatives action is due to its effect of
lowering water activity and inhibition of microbial growth. Salt increases the gel
strength in sausages of sausages, and using salt alone in curing results in a
rather dry and dark product.

Only food grade salt should be used in curing. Salt is added either as a dry
cure or a pickle cure .The pickle cure can either be a soaking solution or an
injecting solution. Combination cures are often used.

Sugar

Sugar is added to the curing mixture to balance flavor. Sugar counters the
harshness of salt. It also has softening effect on the cured product by
preventing the removal of some moisture on the surface.. Sugar combines with
amino groups to form browning products that also enhances the flavor of cured
meat.

Nitrate and /or Nitrite

Nitrite is the effective curing agent and nitrate is a source of nitrite. Nitrite
functions as follows;

1. Stabilize the color of lean tissues.

2. Contribute to the characteristic flavor of cured meat
3. Inhibit bacteria responsible for spoilage and food poisoning
 4. Retards development of rancidity.

Nitrosamines
Nitrosamines are compounds which can form when nitrites combine with
amines, a natural component resulting from the breakdown of proteins. Most
cured meat products do not contain nitrosamines had been detected in bacon
fried at high temperatures until it was crisps and very well done to minimize
the risk of nitrosamine formation in fried bacon.

Salitre/Potassium nitrate has been disallowed by BFAD to be used in any

cured meat products .The rationale for the prohibition is because it is very easy
to over use. Instead, curing salts such as “Prague Powder” which contain more
ordinary salt than nitrite is recommended.The use of salt as a carrier for nitrite
and the identification of curing salt a pink or light orange are safety measures
to prevent overuse that can be highly toxic.

Other optional Ingredients in cured meats

1. Phosphates.Industry.Phosphates are added to increase water-binding
capacity and consequently the yield of finished product site. Phosphates
are used in most pumped meats such as ham, bacon, roast beef, cooked
corned beef, tocino and meat patties and luncheon meats. Advantages
offered include reduction in cooking losses, improvement in sliceability,
retention of flavor and juiciness. It also retards development of oxidative
rancidity.
2. Sodium Ascorbate and Erythorbate. This reductants react with nitrite
to give nitric oxide, thus fastening development of the pink-red color in
cured sausages
3. Potassium Sorbate is an anti-microbial agent,particularly effective in
inhibiting mold.
4. Monosodium glutamate. Monosodium glutamate is used to enhance the
flavor of meat products and although its effect on cured meat flavor is not
widely recognized in the Philippines.
5. Hydrolyyzed Vegetable Protein is added to many cured meat products
particularly sausagesboth emulsion and non-emulsion types to increase
protein content and yield.It is also used in ham particularly in extended
ham formulation.
6. Carageenan. is a naturally occurring carbohydrate extracted from red
seaweed. Customized blends of carageenan functions as gelling agents,
stabilizers, texturants, thickeners and viscosifiers. It is added in ham
pump solutions and directly in sausages and meat loaf formulations.
7. Sodium and potassium lactate. These additives are used to extend
shelf life, enhance intrinsic product safety by controlling food-borne
pathogenic bacteria.
8. Spices this include a wide assemblage of true spices, herbs and
vegetable bulbs. The term “true spices” usually refers to genuine natural
spices that include dried rhizome, bulbs, flowers or their parts and fruits
or seeds of different plants, principally grown in tropical and subtropical
regions , containing aromatic and pungent substances and used for
seasoning meat products. Spices are used either in natural form or
ground.
Meat Curing Methods

Curing is carried out at refrigeration temperatures (2.2˚C/36˚F to

4˚C/40˚F). At cooler temperature, meat will not cure properly. Warmer
temperatures encourage growth of spoilage microorganisms.

Dry Curing

Dry curing involves the cure mix directly on the meat recipe. It is rubbed
on and into the meat at the correct usage rate. The salted meat is then
packed tightly into the cure containers. The salt will extract water from the
meat. it is important that this water is drained to a plug hole so that there is
as little liquid as possible in the container.

The meat should be rearranged once or twice a week so that the pieces
on the middle end up on the outside . It is important that the surface is dried
before the application of smoke. Otherwise the smoke particles will not stick
sufficiently to the meat surface. After curing, the meat is rinsed to remove
excess salt and then cooked. Dry curing is used in curing hams and bacons,
tocinoas well as smaller cuts of meat.

Brine curing

Brine curing is so popular for curing meat. This method is also called a
sweet pickle cure.
Brine curing involves mixing the curing salt with water to make a sweet
pickle solution. The meat is cured with this brine by injecting the brine using
a meat pump or by soaking the meat for a specific time. Curing takes place
in the refrigerator and the meat is cooked after curing.

Combination Cure

This method combines the dry rub cure with injection of brine solution A
combination cure is used for curing hams. This method shortens the curing
time required and reduces the chance of spoilage, because the cure process
takes place inside and outside the ham. Curing takes place in the refrigerator
and the ham is cooked after curing.

Sausage cure method

This method for making cured sausage is different from the curing
methods describe above. Curing salt and spices are mixed with ground meat
curing takes place in the refrigerator and the sausage is cooked after.

Smoking
 Three traditionally recognized reasons for smoking meat are for;
preservation, appearance and flavor .Smoked meat is likely spoil than un
smoked meat. Smoking improves the flavor and appearance, aids in reducing
mold growth as well as retards rancid flavors. It takes about 24 hours to
smoke and cooks ham.

The wood used to generate a smoke should beof hardwood species .Do
not used any resinous wood or sawdust because the smoke from such wood
will be sooty and strong-smelling.
 Self- Check 1.2.2

Read the questions carefully and choose the letter of the correct answer. Write
your answer on a sheet of paper provided for..Compare your answer from
the answer key.

1. Which involves the application of the cure mix directly on the meat which
the mix is rubbed on and into the meat at the correct usage?
a. Dry curing
b. Brine curing
c. Combination cure
d. Sausage cure
2. Which methodis also called a sweet pickle cure which involves mixing the
curing salt with water to make a sweet pickle solution?
a. Dry curing
b. Brine curing
c. Combination cure
d. Sausage cure
3. What is the reason why smoking is applied to products?
a. Formaking the products edibleand ready to eat.
b. For turning the products to be tenderized and soft
c. Formaintaining the flavor and nutritional value of the products.
d. For the preservation and improved appearance and taste.
4. What is the first stage in smoking food products?
a. Generating more smoke in the product.
b. Heating the smoke house
c. Increasing the fire without smoke.
d. Increasing the fire with smoke.
5. This includes a wide assemblage of true spices, herbs and vegetable
bulbs.
a. Spices
b. Phosphates
c. Carageenan
d. Erythorbate

6. What is carageenan?
 a. Hydrolyzed vegetable protein
b. A fat from dried rhizome
c. Carbohydrate extracted from seaweed
d. Emulsifying agents from fruits
7. Why is sugar added incurring products?
a. To stabilize color of the products
b. To retard the development of rancidity
c. To turn the products to crispy appearance
d. To balance the flavor of the products.
8. What is thepurpose of lowering the water activity during curing ofmeat
and fish?
a. For good taste of the products
b. For inhibition of microbial growth in the products.
c. For making the products firm and crunchy.
d. Formaking theproducts lighter in weight.
9. Why is salt considered an effective osmotic agent for preserving?
a. It is common and easy to prepare.
b. It has high absorbing effect to material.
c. It can draw water from the food materials.
d. It can act as emulsifying effect in meat and fish
10. How iscuring done?
a. It is preserving with salt followed by drying and or smoking.
b. It is fixing the parts of the fish or meat to becomeintact and firm.
c. It is preserving with sugar followed by pasteuring.
d. It is the process of preserving with brine solution.

ANSWER KEY 1.2.1

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

TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Prepare Equipment, 1 (5%) 1 (5%) 1 (5%)

Tools, Materials and 15%
Utensils
 Prepare the Raw
1 (5%) 2 (5%) 2 (10%)
Materials 20%

Prepare Salting and

Curing Solutions and 1(10%) 1 (5%) 20%
Mixtures

Cure the Materials 1(5%) 1(5%) 1(10%) 20%

Finish the Cured

2 (5%) 1 (5%) 1(5%) 15%
Materials

Prepare Production
2(5%) 1(5%) 10%
Report

TOTAL 25% 35% 40% 100%

 
 TASK SHEET 1.2-1
Title: PROCESS FOODS BY SALTING, CURING AND SMOKING

Performance Objective: Perform Task on Salting by making Salted

Eggs

Supplies/Materials :6 cups water

11/2 cup salt
6pcs. Duck eggs
Red food coloring
Stove

Equipment :
1 wide mouth jar/ bottle container
Pot
Measuring cup
Bowl

Steps/Procedure:
1. Prepare a brine solution by mixing water with salt and wait
until salt is totally dissolved
2. Put the eggs into the bottle container or jar and put net bag
with stone to drown the eggs. Drown the eggs for 14 days.
3. After 14 days boil the eggs until cooked and put food coloring
you like.
Assessment Method:
Written report
Presentation of finished product
 Performance Criteria Checklist 1.2-1

CRITERIA
YES NO
Did you….

1. Identify equipment, apparatus, tools, and utensils 

for salting, curing and smoking
2. Equipment for food processing methods are 
checked, sanitized and calibrated in accordance
with manufacture’s specification
3. Kitchen utensils for food processing methods are 
readied and sanitized in accordance with
manufacture’s specification
4. Followed the procedures and techniques in salting, 
curing and smoking
5. Have access on tools, equipments ,apparatus and 
utensils
6. Practice food safety principles and practices 
 INSTITUTIONAL ASSESSMENT

WRITTEN TEST

I - Identification. Read and analyze the questions carefully and write your
answers on the space provided before each number.

____________1. This the application of the cure mixes directly on the meat
which the mix is rubbed on and into the meat.

___________2. Also called a sweet pickle cure

___________3. This is the assemblage of true spices, herbs and vegetable

bulbs.

___________4. A carbohydrate extracted from seaweeds.

___________5. An instrument used to measure the salinity of the brine

___________6.The cheapest and most available sanitizers in the market

___________7.Tools, equipments and utensils must be properly stowed to

prevent_______________

___________8. Tools and equipments must be wash with_____

___________9.Kitchen utensils or tools used for draining substances cooked in

water?
__________10. Method destroys all germs and microorganisms that
usessanitizing agents like Chlorine after washing with soap
and water?

II - Enumeration

a. Enumerate 5 meat curing ingredients

III - Essay

1. What is the proper way of smoking cured products?

 INSTITUTIONAL ASSESSMENT

Answer Key

I - Identification

1.Dry Curing
2.Brine curing
3.Spices
4.Carageenan
5.Salinometer
6.Chlorine
7.Rusting
8.Soap
9.Colanders
10.Sanitizing

II - Enumeration
Salt
Sugar
Nitrite
Monosodium glutamate
Carageenan
Spices

III - Essay

QUESTIONS FOR ORAL QUESTIONING:

1. What is the proper way of smoking cured products?
2. Why is it not appropriate to use Iodized salt in brine solution?
3. How can you avoid spoilage and mold development in salted and cured
products?
4. What is the proper way to sanitize and disinfect the tools, equipment
and utensils?
5. Why is it important that the tools and utensils were washed and must
be drained and wiped-dry properly keeping them?
6. How can you Minimize product rejection?
Evidence Plan
Competency FOOD PROCESSING NC II
standard:
Unit of Process Foods by salting, curing, and smoking
competency:
Ways in which evidence will be collected:

Observation & Questioning

[tick the column]

Demonstration &
Questioning

Portfolio

Written
The evidence must show that the trainee…
Equipment and toolsfor salting, curing and x x
smokingare prepared in accordance with
manufacturer’s specifications
*Equipment for food processing methodsare x x
checked, sanitized and calibrated in accordance with
manufacturer’s specifications
*Kitchen utensilsfor the above food processing x x x
methods are readied and sanitized in
accordance with manufacturer’s specifications.
Office equipment and materials/ supplies
needed are prepared in accordance with x
approved specifications
Raw materials are sorted and graded in
x x
accordance with specifications.
Eggs for salting are cleaned and washed in
accordance with approved standard x x
procedures.
Poultry for curing are skinned, eviscerated and
washed in accordance with approved x x
specifications and standard procedures.
Meat for curing are deskinned,deboned,sliced,
chopped and minced in accordance with
x x
approved specifications and standard
procedures.
Fish/other marine products are cleaned
,descaled,eviscerated,deboned filleted and
x x
washed in accordance with approved
specifications and standard procedures.
Cleaned raw materials are weighed in
accordance with approved specifications and x x
standard procedures.
*Required salt and other ingredients and
adjuncts forsalting and curing are measured
x x x
andweighed in line with approved specifications
and OHS requirements.
Required ingredients for pumping pickle, cover
pickle and dry cure mixture are measured and x
weighed in line with approved specifications.
*Curing mixture and prepared materials are
mixed in accordance with approved x
specifications and enterprise requirements.
Mixture is allowed to be cured at room
temperature or refrigerated temperature at x
appropriate number of days.
Materials being cured are kept submerged in
solution to obtain even distribution
x
/penetration of cure mixture in line with
approved specifications.
Cured food materials are removed from the
solution, washed and drained in accordance x
with standard operating procedures.
Drained cured materials are cooked in
x
appropriate cooking medium.
Cooked cured products are smoked according
x
to specifications.
Cooked cured products are transferred to
containers and cooled according to x
specifications.
Salted eggs are hard boiled then dipped in
grana solution according to approved x x
specifications.
Daily production input is noted and
documented according to standard operating x x
procedures.
Daily production output is noted and x
documented according to standard operating x
procedures.
All production data are recorded and presented x
x
according to prescribed format.

NOTE: *Critical aspects of competency

Performance Test

Specific Instruction for the Candidate

Qualification FOOD PROCESSING NC II

Title: SALTED EGG MAKING

Unit of Competency Process Foods by salting, curing,

and smoking

General Instruction:Given the necessary equipment, tools and perform

task on Salting by making Salted Eggs. You are given a maximum of 1 hour
to do the task.

Specific Instruction:from the given instruction you are going to do the

following:

 Listen to your trainer

 You are provided with the following equipment, tools and utensils.

 You are given 15 minutes to prepare materials

 Select good quality of eggs

 Clean eggs with water and pat dry.

 Prepare a brine solution by diluting 1 ½ cup salt to 6 cups of water.

 Pour the brine solution into the prepare glass jar and drown the eggs
for 14 days.

 After 14 days boil the egg until cooked and put a red coloring onto
the eggs.

 Packed the eggs in an egg tray or crates.

 Prepare a production report

Templates for Inventory of Training Resources

Resources for presenting instruction
  Print Resources As per TR As per Remarks
Inventory
 books/reference 10 To
purchase
 manual 25 20 To
replenish
 CBLM 25 22 To
replenish
 TR 20 18 To
reproduc
e
 Non Print Resources As per TR As per Remarks
Inventory
videos On
request
CD’s On
request
LCD Projector 1unit 0 On
request
Laptop 1 unit 0 On
request
 Desktop computer 1 unit 0 On
request
 TV Screen 1 unit 0 On
request
 DVD/Video Player 1 unit 0 On
request
 Extension Wires 1 unit 0 On
request

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

A. Food supplies
 Fresh eggs 5 doz To
purchase
 Fresh meat 10 kgs To
purchase
 Dressed poultry 10 pcs. To
purchase
 Fresh fish (medium size) 20 kgs. To
 purchase
 Fresh fish (small) 20 kgs. To
purchase
 Fresh fruits 10 kgs. To
purchase
 Fresh vegetables 10 kgs To
purchase
 Curing ingredients for ham (good for 1 set To
10 kgs.) purchase
 Curing ingredients for tocino/longanisa 1 set To
(good for 10 kgs.) purchase
 Salt (Pangasinan) 3 kg To
purchase
 Refined sugar 1 sack To
purchase
 Vinegar 3 gal To
purchase
 All spice pickling solution 2 gal To
purchase
 Citric acid 1 kg To
purchase
 Sodium benzoate 1 kg To
purchase
 Firming agent 1 kg To
purchase
 Pineapple juice (unsweetened) 2 gal To
purchase
 Active dry yeast 1 can To
purchase
 Mother vinegar 1 gal To
purchase
B.Non Food supplies
 PE plastic packaging materials 2 packs To
purchase
 8 oz., 12 oz., round bottles w/ PVC 3 boxes To
caps purchase
 Catsup bottles w/ plastic caps 3 boxes To
purchase
 Cap seals 2 packs To
purchase
 Disinfectant/sanitizers 2 gals To
purchase
 Bar soap/detergent 5 0 To
 purchase
 Glue 1 btl. 1 bot To
maintain
 Tags/labels 1 pack To
purcahse
 Corrugate cartons 10 To replenish

 Firewood for smoked house 10 bundles To

purchase
 Fermented containers 5 4 For
replenishment

 Utility trays 20 18
 Colanders, stainless steel 15 15 For
maitenance

Equipment As per TR As per Remarks

Inventory
 Smoke house 1 1 For
maintenance

 Chiller 1 1 For
maintenance

 Refrigerator 1 1 For
maintenance

 Freezer 1 1 For
maintenance

 Stoves 5 5 For
maintenance

 Jack lift 1 1 For

maintenance

 Trolley 1 1 For
maintenance

 Wheeler 1 1 For
maintenance

 Poly/temperature sealer 1 1 For

maintenance

 Cap sealer 1 1 For

maintenance

 Pressure canner 1 1 For

maintenance

 Pressure cooker 1 1
For
maintenance

 Cap seal 1 1 For

maintenance

 Oven 1 1 For
maintenance

 Steam-jacketed kettle 2 2 For

 maintenance

 Smoking trays 5 5 For

maintenance

 Meat grinder 1 1 For

maintenance

 Stuffer/linker 1 1 For
maintenance

 Silent cutter 1 1 For

maintenance

 Brix refractometers (0-20o brix) 2 2 For

maintenance

 Salinometer 1 1 For
maintenance

 Fermented containers 1 1 For

maintenance

 Utility trays 1 1 For

maintenance

 Colanders, stainless steel 1 1 For

maintenance

 Electronic scales (0.1 gm capacity) 2 2 For

maintenance

 Consistometer/ viscosimeter 1 1 For

maintenance

 Vacuum pack machine 1 1 For

maintenance

 Laboratory scale cabinet drier or 1 1 For

forced draft oven maintenance

 Headspace gauge 1 1 For

maintenance

Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for
maintenance etc.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
What do you call an instrument that measures the strength of
brine? 

Ans.Salinometer
Why do we need to keep the tools and equipment in an orderly
way? 
Ans.It willbe easy for us to assemble or prepare them when 
needed.
Can we use soap alone in sanitizing tools and equipment?
Ans. No. Soap alone cannot eradicate bacteria and 

microorganisms and is prone to food spoilage.
Safety Questions
What is the purpose of sanitizing equipment,tools and work 
place?
AnsTo reduce the number of microorganisms thus preventing
the foods from spoilage and rejection.
What is the first thing to do when operating or using any 
equipment or machine?
Ans. Check first before using it if it is functional or not.
What is the use of sanitizing agents? 
Ans. Sanitizing agents kill the residual microorganisms that
remain after washing
What will you do in case an accident happens in the workplace? 
Ans: Inform trainer, if knowledgeable, apply first aid.
How do you observe proper waste disposal? 
Ans. Segregate waste using 3 R’s; reduce, reuse, recycle or follow
the other way separate the wet from dry(Solid waste
management).
How are you going to inform other trainees that a certain area is 
undergoing cleaning and the place is wet?
ANSWER: Place safety symbols or warning signs along/around
the workplace indicating a note “WET FLOOR”.
Contingency Questions
What is the preservative action of salt? 
Ans. Salt lowers the water activity and inhibits microbial growth.
How is smoked is less likely to spoil than unsmoked meat? 
Ans.Because by smoking the meat improves the flavour and
appearance it also aids in reducing mold growth.
Why we do not use resinous wood and saw dust for smoking 
meat?
Ans. The smoke of resinous wood is sooty(coal smell) and strong
smelling.
Job Role/Environment Questions
How to report to your superior that your work is done? 
Ans.: Do final checks on your job, segregate excess materials,
dispose of debris
What can you do to help protect the environment while 
performing a job or task
Ans: Avoid using harmful chemicals; dispose toxic substances,
segregate trash
What is safe handling of measuring devices and instrument? 
Ans. Safe handling means inspecting and checking of
equipments before,during and after use for preventive
maintenance.
How can you be responsible with your co-worker while doing a 
task/job?
ANSWER: Assess the work place for any hazard
risks/foreseeable crisis and control or eliminate it
What do you do to any breakages and defects of measuring 
devices and instruments?
Ans. Report and record any losses /breakages to the trainer
prior to disposal.
Rules and Regulations
What is/are the company rules in requisitioning materials and 
supply
Ans:Requisition slips, memorandum receipts(MR)
How do you devise a program of preventive maintenance 
Ans:List all equipments/tools and their parts, make a checklist for
things to do in maintenance, suggest course of action, provide a
list of housekeeping and maintenance rules.
What is the company’s policy on work ethics with regards on 
filing a leave of absence?
Ans.Secure a leave form from the HRfilled up the questions
asked and return form to the HR for approval.
Being an employee what are your benefits in the company? 
Ans. My employer paid my SSS contribution regularly and my
Philhealth as well,I am also entitled to have a 5 days leave with
pay and receiving a 13th month pay which is 1/12th of my salary
in a year with night differential and overtime pay.
The candidate’s underpinning  Satisfacto  Not
knowledge was: ry Satisfactory
 PPE LOUNGE En
Trainers Room tra
Resource Area nc

FIRE
EXTING
UISHER

Distance
learning
Area

Lear Comput
Lecture ners er Lab

Reso
urce
Area
Con
textual
Lear
ning
labotator

Quality
FIRE Control
EXTING area
UISHER
PRACTICAL WORK
Stove AREA/
Cookin
g/ Area INSTITUTIONAL Waste
ASSESSMENT Mgmt
Area

Zin

Exit door
Stock
Room Wash
Cabinet Ref/ Room
Freezer FIRE
EXIT

SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. TOTAL AREA IN

METERS SQ. METERS
A. Building (permanent)
 Laboratory area 6 x10 60 60

Tool room & S/M storage 4x5 20 20

area
Learning resource area 5x6 30 30
Wash area/comfort room 2.5 x 4 10 10
(male & female)
Total 120
Facilities/Equipment/Circul 40
ation (30% of teaching
accommodation)
B. Experimental Land n/a
Area

Total workshop area 160

References:

www.fotosearch,com

popscreen.com

lifttruck.co.uk

shopequip.co.uk
mother earthnews.com

articles.extension.org

pyrowares.com

wikihow.com

arcticdream.me

slideshare.net

cookbook;salting-wikibook. http// em.m wikibooks.org

http:www.google.com equipment,tools and utensils used in food

processing
 Supervise
Work-Based
Learning

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.

CORE COMPETENCIES
CAN I…? YE NO
S
PROCESS FOODS BY SALTING,CURING AND SMOKING
1. Prepare Equipment, Tools, Materials and Utensils 
2. Prepare the Raw Materials 
 CORE COMPETENCIES
CAN I…? YE NO
S
3. Prepare Salting and Curing Solutions and Mixtures 
4. Finish the Cured Materials 
5. Prepare Production Report 
PROCESS FOODS BY FERMENTATION AND PICKLING
1. Prepare Equipment, Tools and Utensils 

2. Prepare Raw Materials 

3. Perform Alcoholic Fermentation of Fruits/Vegetables 

4. Perform Acetic Acid/ Lactic Acid Fermentation/pickling

of Vegetables
5. Ferment Fish and Other Marine Products 

6. Prepare Production Report 

PROCESS FOODS BY SUGAR CONCENTRATION

1. Prepare Equipment, Tools and Utensils 

2. Prepare the Raw Materials 

3. Prepare Acid, Pectin and Sugar Mixture 

4. Cook Sugar Concentrates 

5. Prepare Production Report 

PACKAGE FINISHED/PROCESSED FOOD PRODUCTS

1. Prepare Packaging Equipment, Tools and Materials 

2. Undertake Packaging of Finished/Processed Food 

Products
3. Prepare Packaging Equipment, Tools and Materials 

COMMON COMPETENCIES
CAN I…? YES NO
1.Apply Food Safety and Sanitation
1.1 . Wear Personal Protective Equipment 
 1.2. Observe Personal Hygiene and Good Grooming 
1.3. Observe Personal Hygiene and Good Grooming 
1.5. Implement housekeeping activities
2. USE STANDARD MEASURING DEVICES AND
INSTRUMENTS
2.1 . Identify Standard Measuring Devices and
Instruments
2.2 Review the Procedures in Using Standard Measuring 
Devices and Instruments
2.3 Follow Procedures of Using Measuring Devices and 
Instruments
3.USE FOOD PROCESSING TOOLS, EQUIPMENT AND
UTENSILS
3.1 Perform Pre-Operation Activities
3.2 Operate Food processing Equipment 
3.3 Perform Post-Operation Activities 

4.PERFORM MATHEMATICAL COMPUTATIONS

4.1 Gather and Tabulate the Recorded Data 

4.2 Review the Various Formulations 

4.3 Calculate Production Input and Output 

4.4. Compute Production Cost 

5. IMPLEMENT GOOD MANUFACTURING PRACTICE

AND PROCEDURES
5.1 Identify requirements of GMP related to own work
5.2 Observe personal hygiene and conduct to meet GMP 
requirements
5.3 Implement GMP requirements when carrying out 
work activities
5.4 Participate in improving GMP 

5.5 Participate in validation processes 

5.6 Complete workplace documentation to support GMP 

BASIC COMPETENCIES

1.Participate in workplace communication
 1.1 Obtain and convey workplace information 

1.2 Participate in workplace meetings and discussions 

1.3 Complete relevant work related documents 


2.Work in a team environment

2.1 Describe team role and scope 

2.2 Identify own role and responsibility within team 

2.3 Work as a team member 

3.PRACTICE CAREER PROFESSIONALISM

3.1 Integrate personal objectives with organizational 
goals
3.2 Set and meet work priorities 

3.3Maintain professional growth and development 

4.Practice occupational health and safety

procedures
4.1 Identify hazards and risks 

4.2 Evaluate hazards and risks 

4.3 Control hazards and risks 

4.4 Maintain OHS awareness 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
Certificate of Submission of valid and
1.Participate in achievement authenticated
workplace documents
communication

1.1 Obtain and

convey
workplace
information

1.2 Participate
in workplace
meetings
and
discussions
1.3 Complete
relevant
work related
documents

Certificate of Submission of valid and

2.Work in a team achievement authenticated
environment documents

2.1 Describe
team role
and scope
2.2 Identify
own role and
responsibilit
y within
team
2.3 Work as a
team
member
Certificate of Submission of valid and
Practice career achievement authenticated
professionalism documents

3.1 Integrate
 personal
objectives with
organizational
goals
3.2 Set and meet
work priorities
3.3Maintain
professional growth
and development
4.Practice Certificate of Submission of valid and
occupational health achievement authenticated
and safety documents
procedures
4.1 Identify
hazards and
risks
4.2 Evaluate
hazards and risks
4.3 Control
hazards and
risks
4.4 Maintain
OHS
awareness

COMMON COMPETENCIES
1.Apply Food Safety Certificate of Submission of valid and
and Sanitation achievement authenticated
documents

1.1 . Wear
Personal
Protective
Equipment
1.2. Observe
Personal
Hygiene and
Good
Grooming
1.3. Observe
Personal
Hygiene and
Good
Grooming
 1.4. Render
Safety
Measures
and First
Aid
Procedures
1.5.
Implement
housekeepin
g activities
2. USE STANDARD Certificate of Submission of valid and
MEASURING achievement authenticated
DEVICES AND documents
INSTRUMENTS

2.1 Identify
Standard Measuring
Devices and
Instruments
2.2 Review the
Procedures in Using
Standard Measuring
Devices and
Instruments
2.3 Follow
Procedures of Using
Measuring Devices
and Instruments
3.USE FOOD Certificate of Submission of valid and
PROCESSING TOOLS achievement authenticated
documents
EQUIPMENT AND
UTENSILS
3.1 Perform Pre-
Operation Activities
3.2 Operate Food
processing
Equipment
3.3 Perform
Post-Operation
Activities
4.Perform Certificate of Submission of valid and
Mathematical achievement authenticated
Computation documents

4.1 Gather and

Tabulate the
Recorded Data
 4.2 Review the
Various Formulations
4.3 Calculate
Production Input and
Output
4.4. Compute
Production Cost
5.Implement Good Certificate of Submission of valid and
Manufacturing achievement authenticated
Practice Procedure documents

5.1 Identify
requirements of GMP
related to own work
5.2 Observe
personal hygiene and
conduct to meet GMP
requirements
5.3 Implement
GMP requirements
when carrying out
work activities
5.4 Participate in
improving GMP
5.5 Participate in
validation processes
CORE COMPETENCIES
5. Process food by salting ,curing and smoking
1. Prepare None
Equipment, Tools,
Materials and
Utensils
2. Prepare the Raw None
Materials

3. Prepare Salting None

and Curing Solutions
and Mixtures
4. Cure the Materials None
5. Finish the Cured None
Materials
6. Prepare Production None
Report

6. PROCESS FOODSBY FERMENTATION AND PICKLING

1. Prepare Certificate of Submission of valid and
Equipment, Tools, achievement authenticated
Materials and documents
Utensils

2. Prepare the Raw Certificate of Submission of valid and

Materials achievement authenticated
documents

3.Perform Alcoholic Certificate of Submission of valid and

fermentation of fruits achievement authenticated
and vegetables documents

4.Perform Acetic Certificate of Submission of valid and

Acid/Lactic Acid achievement authenticated
Fermentation/Picklin documents
g vegetables

5. Ferment fish and Certificate of Submission of valid and

other Marine achievement authenticated
Products documents

6. Prepare Production Certificate of Submission of valid and

Report achievement authenticated
documents

7. Process Foods by Sugar Concentration

1. Prepare Certificate of Submission of valid and
Equipment, Tools, achievement authenticated
Materials and documents
Utensils

2. Prepare the Raw Certificate of Submission of valid and

Materials achievement authenticated
documents

3. Prepare Acid, Certificate of Submission of valid and

Pectin and Sugar achievement authenticated
Mixture documents

4.Cook Sugar Certificate of Submission of valid and

Concentrates achievement authenticated
documents

5.Prepare Production Certificate of Submission of valid and

Report achievement authenticated
documents
 8. Package Finished/Processed Food Products
1. Prepare Packaging Certificate of Submission of valid and
Equipment, Tools achievement authenticated
and Materials documents

2.Undertake Certificate of Submission of valid and

Packaging of achievement authenticated
Finished/Processed documents
Food Products
Materials
3.Perform Post Certificate of Submission of valid and
Packaging Procedures achievement authenticated
documents
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirement
Outcomes based on CBC s
Core competencies
1. Process food by Process food by
salting curing and salting ,curing and
smoking smoking
1. Prepare Equipment, None 1. Prepare
Tools, Materials and Equipment, Tools,
Utensils Materials and
Utensils
2. Prepare the Raw None 2. Prepare the Raw
Materials Materials
3. Prepare Salting and None 3. Prepare Salting
Curing Solutions and and Curing
Mixtures Solutions and
Mixtures
4. Cure the Materials None 4. Cure the
Materials
5. Finish the Cured None 5. Finish the Cured
Materials Materials
6. Prepare Production None 6. Prepare
Report Production Report
2. Process food by Process food by
fermentation and pickling fermentation and
pickling
1. Prepare Equipment, 1. Prepare
Tools, Materials and Equipment, Tools,
Utensils Materials and
Utensils
2. Prepare the Raw 2. Prepare the Raw
Materials Materials
3.Perform Alcoholic 3.Perform Alcoholic
fermentation of fruits and fermentation of fruits
vegetables and vegetables
4.Perform Acetic 4.Perform Acetic
Acid/Lactic Acid Acid/Lactic Acid
Fermentation/Pickling Fermentation/Picklin
vegetables g vegetables
5. Ferment fish and other 5. Ferment fish and
Marine Products other Marine
Products
6. Prepare Production 6. Prepare Production
Report Report
3. Process food by Sugar Process food by
Concentration Sugar Concentration
1. Prepare Equipment, 1. Prepare
Tools, Materials and Equipment, Tools,
Utensils Materials and
Utensils
2. Prepare the Raw 2. Prepare the Raw
Materials Materials
3. Prepare Acid, Pectin 3. Prepare Acid,
and Sugar Mixture Pectin and Sugar
Mixture
4.Cook Sugar 4.Cook Sugar
Concentrates Concentrates
5.Prepare Production 5.Prepare Production
Report Report
4.Package Finished/ Package Finished/
Processed Food Processed Food
Products Products
1. Prepare Packaging 1. Prepare Packaging
Equipment, Tools and Equipment, Tools
Materials and Materials
2.Undertake Packaging of 2.Undertake
Finished/Processed Food Packaging of
Products Materials Finished/Processed
Food Products
Materials
3.Perform Post Packaging 3.Perform Post
Procedures Packaging
Procedures
BASIC COMPETENCIES
Participate in
Participate in workplace
workplace
communication
communication
 Work in a team Work in a team
environment environment
Practice career Practice career
professionalism professionalism

Practice occupational Practice occupational

health and safety health and safety
procedures procedures

COMMON COMPETENCIES
Apply Food Safety and Apply Food Safety
Sanitation and Sanitation
Use Standard Measuring Use Standard
Devices / Instruments Measuring Devices /
Instruments
Use Food Processing Use Food Processing
Tools, Equipment and Tools, Equipment
Utensils and Utensils
Perform Mathematical Perform
Computation Mathematical
Computation
Implement Good Implement Good
Manufacturing Practice Manufacturing
Procedure Practice Procedure
Implement environmental Implement
policies and procedures environmental
policies and
procedures

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs

Module
Gaps Title/Module of Duration (hours)
Instruction
PROCESSING FOODS BY SALTING, CURING AND SMOKING

1.Preparing 1. Preparing
Equipment, Tools, Equipment, Tools, 135 hrs.
Materials and Materials and
Utensils Utensils
2. Preparing the Raw 2. Preparing the Raw
Materials Materials
3. Preparing Salting 3. Preparing Salting
and Curing Solutions and Curing Solutions
and Mixtures and Mixtures
4. Curing the 4. Curing the
Materials Materials
5. Finishing the 5. Finishing the
Cured Materials Cured Materials
6. Prepare Production 6. Preparing
Report Production Report
 TRAINING PLAN

Qualification:FOOD PROCESSING NC II
Facilities/
Trainees’ Training Training Mode of Assessment Date and
Staff Tools and Venue
Requirements Activity/Task Training Method Time
Equipment
PROCESS FOODS Prepare School-based TLE Stove, TLE Portfolio June
BY SALTING, Equipment, 5,2016 –
Teachers bowl, Lab Direct
CURING AND Tools, Materials August
observation
SMOKING and Utensils Utility glass 2016
with
Staff container,
Prepare the questioning Session
Raw Materials Pot conducted
Performance
Working on a regular
Prepare Salting result
table Class hours
and Curing
as
Solutions and
prescribed
Mixtures
Note:Refer to by the
Cure the TR for other DepEd
Materials tools and
equipments
Finish the Cured
Materials
Prepare
Production
Report

RaymundS.Montoya Juan de la Cruz Edwin .Amis –Grade 10

Institution’s Industry Coordinator Industry Supervisor Trainee
 Trainee’s No.2016-1-002

NAME:Edwin I. Amis

QUALIFICATION: FOOD PROCESSING NC II

TRAINING DURATION :October 5,201 - November 15,2016

TRAINER:Raymund S. Montoya

Technical Education and Skills Development Authority

CAMP DARAPANAN INTEGRATED SCHOOL

TRAINEE’S RECORD BOOK

I.D.
 It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.
The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Unit of Competency: PROCESS FOODS BY SALTING,
CURING AND SMOKING
Learning Task/Activity Date Instructo
NC Level II Outcome Required Accomplish rs
ed Remarks
Learning Task/Activit Date Instructors
Outcome y Required Accomplishe Remarks Prepare Prepare
d Equipment, Tools Equipment, Tools
Prepare Equipment, Prepare October Competent and Utensils and Utensils
Tools, Materials Equipment, 18,2016 Prepare Raw Prepare Raw
and Utensils Tools, Materials Materials
Materials and Perform Alcoholic Perform Alcoholic
Utensils Fermentation of Fermentation of
Prepare the Raw Prepare the October Competent Fruits/Vegetables Fruits/Vegetables
Materials Raw 20,2016 Perform Acetic Perform Acetic
Materials Acid/ Lactic Acid Acid/ Lactic Acid
Prepare Salting and Prepare October Competent Fermentation/pickl Fermentation/pickl
Curing Solutions Salting and 19,2016 ing of Vegetables ing of Vegetables
and Mixtures Curing Ferment Fish and Ferment Fish and
Solutions and Other Marine Other Marine
Mixtures Products Products
Cure the Materials Cure the October Competent Prepare Prepare
Materials 20,2016 Production Report Production Report
Finish the Cured Finish the October Competent
Materials Cured 25,2016
Materials
Prepare Production Prepare October Competent
Report Production 26,2016 ____________________ ______________________
Report Trainee’s Signature Trainer’s Signature

__________________ ___________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: PROCESS FOODS BY SUGAR
Unit of Competency:PROCESS FOODS BY FERMENTATION CONCENTRATION
AND PICKLING
NC Level II
NC Level II
 Learning Task/Activity Date Instructors _____________________ ____________________
Outcome Required Accomplished Remarks Trainee’s Signature Trainer’s Signature
Prepare Prepare Equipment,
Equipment, Tools and Utensils
Tools and
Utensils
Prepare the Prepare the Raw
Raw Materials
Materials
Prepare Acid, Prepare Acid, Pectin
Pectin and and Sugar Mixture
Sugar
Mixture
Cook Sugar Cook Sugar
Concentrates Concentrates
Prepare Prepare Production
Production Report
Report

_____________________ ______________________
Learning Task/Activit Date Instructor
Trainee’s Signature Trainer’s Signature Outcome y Required Accomplishe s Remarks
d
Prepare Packaging Prepare
Equipment, Tools Packaging
and Materials Equipment,
Unit of Competency: PACKAGE FINISHED/PROCESSED Tools and
FOOD PRODUCTS Materials
Undertake Undertake
NC Level II
Packaging of Packaging of
Finished/Processed Finished/Proc
Food Products essed Food
Products
Perform Post Perform Post
Packaging Packaging
Procedures Procedures
 TRAINEE’S PROGRESS SHEET

RAYMUND
Name : Edwin I.Amis Grade 10 Trainer : S.
MONYOYA
FOOD PROCESSING NC Nominal
Qualification : : 135hrs
II Duration
Units of Training Date Date Trainee’s Supervisor’s
Training Activity Rating
Competency Duration Started Finished Initial Initial
PROCESS FOODS Prepare 135 hours June August
BY SALTING, Equipment, Tools, 2016 2016
CURING AND Materials and
SMOKING Utensils
Prepare the Raw
Materials
Prepare Salting
and Curing
Solutions and
Mixtures
Cure the Materials
Finish the Cured
Materials
Prepare Production
Report
Total 135 hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or simply indicating competent or not
yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however that in
TESDA, we do not use numerical ratings.
 TRAINING SESSION EVALUATION FORM
(TRAINER’S JOB PERFORMANCE)

Name of Trainee : Edwin I. Amis

 Course/Program : Food Processing
Room/Workshop : TLE Room/Lab
Instructions: This post-training evaluation instrument is intended to
measure how satisfactorily your trainer has done his job during the whole
duration of your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality. Use the following scale:
Numeric Rating Descriptive Rating (DR)
(Weight)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)
Trainer/Instructor
4 3 2 1
Name of Trainer: Raymund S. Montoya
1) Orients trainees about CBT, the use of CBLM and 
the evaluation system
2) Discuss clearly the unit of competencies and 
outcomes to be attained at the start of every
module
3) Exhibits mastery of the subject/course he/she is 
teaching
4) Motivates and elicits active participation from the 
students or trainees
5) Keeps records of evidence/s of competency 
attainment of each student/trainees
6) Install value of safety and orderliness in the 
classrooms and workshops
7) Installs the value of teamwork and positive work 
values
8) Installs good grooming and hygiene 
9) Installs value of time 
10) Quality of voice while teaching 
11) Clarity of language/dialect used in teaching 

12) Provides extra attention to trainees and students 

with specific learning needs
 13) Attends classes regularly and promptly 

14) Shows energy and enthusiasm while teaching 

15) Maximizes use of training supplies and materials 

16) Dresses appropriately 

17) Shows empathy 

18) Demonstrates self-control 

Comments and Suggestions:

Continue to show us good examples .

Signature of Trainee: ________________________________ Date: ____________

(signature over name)

TRAINING SESSION EVALUATION FORM

(TRAINING CONTENT, FACILITIES and SUPPORT STAFF)

Name of Trainee : Edwin I. Amis

Course/Program :Food Processing
Room/Workshop : TLE Room/Lab
Instructions: This post-training evaluation instrument is intended to
measure how satisfactorily your trainer has done his job during the whole
duration of your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality. Use the following scale:
Numeric Rating Descriptive Rating (DR)
(Weight)
4 Very Good (VG)
3 Good (G)
2 Fair (F)
1 Poor (P)
Preparation 4 3 2 1
1) Workshop layout conforms with the components of 
a CBT workshop
2) Number of CBLM is sufficient
3) Objectives of every training session is well
explained
4) Expected activities/outputs are clarified

Design and Delivery 4 3 2 1

1) Course contents are sufficient to attain objectives

2) CBLM are logically organized and presented

3) Information Sheet are comprehensive in providing
the required knowledge
4) Examples, illustrations and demonstrations help you
learn
5) Valuable knowledge are learned through the
contents of the course
6) Provides extra attention to trainees and students with
specific learning needs
7) Training Methodologies are effective

8) Assessment Methods and evaluation system are

suitable for the trainees and the competency
9) Recording of achievements and competencies
acquired is prompt and comprehensive
10) Feedback about the performance of learners are
given immediately
Training Facilities / Resources 4 3 2 1

1) Training Resources are adequate

2) Training Venue is conducive and appropriate

3) Equipment, Supplies and Materials are sufficient,

suitable and appropriate
 4) Promptness in providing supplies and materials

Support Staff 4 3 2 1

1) Support Staff are accommodating

Comments and Suggestions:

Signature of Trainee: ________________________________ Date: ____________

Average Ratings

PREPARATION Average
Workshop layout conforms
with the components of a
CBT workshop
Number of CBLM is
sufficient
Objectives of every training
session is well explained
Expected activities/outputs
are clarified
General Average
 Technical Education and Skills Development Authority
CAMP DARAPANAN INTEGRATED SCHOOL
Sultan Kudarat,Maguindanao

SUMMARY REPORT OF TRAINING EVALUATION

Name of Institution :CAMP DARAPANAN INTEGRATED SCHOOL

Training Program :FOOD PROCESSING
Name of Trainer/s :RAYMUND S. MONTOYA
Date :JUNE 2016-MARCH 2017
Duration (in hours) :532 HRS.
Number of Trainees :20 STUDENTS
Prepared by :RAYMUND S. MONTOYA

Rationale:

The purpose of this evaluation report is for the trainer to be able to

identify the gaps or the deficiencies in his training plan prepared for the
trainee. The result of this evaluation will be integrated in his next training
plan to his next trainees.
Data Summary:

[The Area Indicators in the succeeding forms are the areas in the
evaluation forms used in the evaluation training.]
Area Indicator WA DR Mean
 Trainer’s Job Performance 48 G 2.6

Recommendations:
The trainer must need more improvement or enhance his/her skills. He should
focus his attention on the gaps shown on the evaluation report.

Area Indicator WA DR Mean

 Training Content 14 VG 3.5
 Design and Delivery 30 G 3
 Training Facilities/ Resources 15 G 3
 Support Staff 3 G 3
AVERAGE: 62 G 3.12
Recommendations:
The training content needs additional activities or tasks to enhance more
the performance of the trainee. The design and delivery should be more
thorough. The training facilities/resources and the support staff needs to be
more focused on the enhancement of skills of the trainee.
 Area Indicator WA DR Mean
 Institutional Evaluation 24 G 3
 Industry Partner Evaluation 30 G 3
AVERAGE: 54 G 3
Recommendations:
The industry partner needs to assign a supervisor to oversee the work
training to meet a very good descriptive rating.

Prepared and verified by: Noted by:

Ms.Lorraine Joy M.Dolores Mr. Ronald T. Quezon

(Signature over Printed Name) (Signature over Printed Name)
Person in-charge
 Facilitate
Learning
Session

Training Activity Matrix

 Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer    
   
Recap of Activities 8:00 AM  
Unlocking of All to 8:30
  AM  
difficulties trainees   
Feedback of Training      
         
Rejoinder/Motivation        
observations
(List down all   on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the each trainee
needed for the Workstation1
day here)     for the day
workstation and
will be
activities here)
written here
observations
(Specific Activities of (List down all
    on the
each Trainee here) Facilities/Tools
progress of
and Equipment Name of
each trainee
    needed for the Workstation 2   for the day
workstation and
      will be
activities here)
      written here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the     each trainee
needed for the Workstation 3
day here) for the day
workstation and
will be
activities here)
written here
observations
(List down all
on the
Facilities/Tools
(Specific Activities of progress of
and Equipment Name of
each Trainee for the     each trainee
needed for the Workstation 4
day here) for the day
workstation and
will be
activities here)
written here
 Minutes of the Meeting Template
Minutes of the Meeting
Focus Group Discussion

Date: ________________________
Agenda:
Competency-based Training Delivery
Present:
1. ____________
2. ____________
3. ____________
4. ____________
 CBT Concerns Discussions Resolutions/Agreement
1. CBT Layout
2. Monitoring of
Attendance
3. Utilization of work
area
4. Orientation
a. CBT
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL

6. Teaching methods
and technique
7. Monitoring of
learning activities
a. Achievement chart
b. Progress chart
8. Feedback
9. Slow learners
10. Other
concerns

Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology
 6. Results and discussion
This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion

7. Recommendation

Maintain
 Training
Facilities

DIFFERENT FORMS USED IN MAINTAINING TRAINING

FACILITIES

Forms No. Title

1 HOUSEKEEPING SCHEDULE
2 EQUIPMENT MAINTENANCE SCHEDULE
3 HOUSEKEEPING INSPECTION CHECKLIST
4 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
5 WASTE DISPOSAL PLAN
6 EQUIPMENT RECORD W/ CODE AND DRAWING
7 TAG-OUT INDEX CARD
8 BREAK DOWN REPAIR REPORT
9 INSPECTION REPORT
10 WORK REQUEST
11 PURCHASE REQUEST
12 SALVAGE REPORT
 Form No.1
HOUSEKEEPING SCHEDULE
Qualification FOOD PROCESSING
Area/section PRACTICAL WORK AREA
In-Charge RAYMUND S. MONTOYA

Schedule for the Month of SEPTEMBER

ACTIVITIES Responsi Daily Every Weekly Every Monthly Remarks

ble other 15th
Person day Day

Clean practical Trainees/  DONE

working area; sweep students
floors, mop floors
remove wet areas,
pick-up
debris(excess
materials)
Clean and arrange Trainees/  DONE
working tables; students
clean unnecessary
materials
Clean and check Trainees  DONE
workshop except for
ventilation and the
illumination from electrical
dust, cobwebs and
it should
dirt, and replace
non-working lights,
be the
discretion
of
electrician
Clean equipment Trainees/  DONE
free of dust, oil, students
water or any liquid
Clean, check, Trainees/  DONE
sanitize and students
maintain learning
resource area and
trainer’s area
-Sweep and
mop floor
-Clean and
arrange tables
and chairs
-Wipe
windows/glasse
s clean of
 dust/dirt
-Store personal
belongings
inside
cabinets/locker
s
Check and clean Trainees/  DONE
computers, plugs, students
AVR, keyboards,
Clean and maintain Trainees/  DONE
tools and students
equipment cabinet;
be sure to
-Free from
rodents
,cockroaches insects
-Wipe wet areas
-Clean tools free of
excess liquids
-Check labels, tools
should be in
appropriate location
-Damaged, old
labels should be
replaced
Clean and dispose Trainees/  DONE
trash can; students
segregation of waste
must be observe
Spray with Trainees/  DONE
appropriate students
insecticide

To be included:
 Training equipment
 LCD projector
 Audio visual
 Computer set
 Air conditioning
 Water dispenser
 Support equipment
 Fax machine
 Photo copier

Form No. 2

EQUIPMENT MAINTENANCE SCHEDULE

 EQUIPMENT TYPE Food processor/blender
EQUIPMENT CODE FP-FPR16

LOCATION Practical Work Area

Schedule for the Month ofOctober

Daily Every Weekly Every Monthly Remarks

ACTIVITIES MANPOWER other 15th
day Day

Check power Trainer Activity

cord/ plug; is done
Trainees
before
-Open/cut
and
wire  after
-Loose
operati
connection
on
-Loose
screws
Operate Trainer Activity
equipment; is done
Trainees
before
-Check for
and
smoke
after
emission  operati
-Unusual
on
noise
-
Unusualvib
rations
1. Check Trainer Activity
equipment is done
Trainees
parts to before
determine for; and
-defects,wear  after
and operati
tear,cracks, on
leaks rusts
or corrosion
Read manual of Trainer Activity
instructions is done
Trainees
 at first
operati
on
Check Trainer  Activity
machine/equip T is done
Trainees
ment for r at first
missing operati
parts/malfuncti a on
on,machine i
parts to n
guarantee that e
the machine is e
in top shape or s
condition.
Perform proper Activity
cleaning,sanitizi is done
Trainees
ng,and stowing at first
all operati
equipment/mac on
hines according 
to
manufacturer’s
specification s
and workplace
policy and
regulation.
Check Trainer Activity
machine/equip is done
Trainees
ment condition at first
and classify operati

them as on
serviceable,repai
rable or
defective.
Special Instruction
Report to instructor or trainer if equipment is damaged or needs replacement of parts.
Check for warranty and after service assistance from dealer

Trainer:Raymund S. Montoya

F
orm No.3

HOUSEKEEPING INSPECTION CHECKLIST

EQUIPMENT TYPE Food processor/blender

EQUIPMENT CODE FP-FPR1

LOCATION Practical Work Area

 1) Are the practical working area floors been swept,
wet areas been mopped and excess
 materials/debris been removed?
2) Are the working tables cleaned and arranged?
Are the unnecessary materials such as food

wrappers,empty bottles and cans are disposed
properly?
3) Is the workshop properly ventilated and
 illuminated? Is it free from dust, cobwebs and
dirt?
4) Are the tools and equipments free of dust, oils,

water or any liquids?
5) Is the learning resource area and trainer’s area
been cleaned? Swept and mopped floors?
 Cleaned and arranged tables and chairs? Wiped
windows/glasses clean of dust/dirt? Stored
personal belongings inside cabinets/lockers
6) Is the tool cabinet cleaned and maintained?
Wiped wet areas? Clean tools free of excess
 liquids? Checked labels, tools should be in
appropriate location? Damaged, old labels have
been replaced?
7) Is there a garbage can for each kind of waste
 materials? Are the non-biodegradable/toxic
wastes properly disposed of?
8) Is the area were cleaned sanitized and Sprayed
 with appropriate insecticide and sanitizing
agents?
Remarks:
Activities will be scheduled and should be done by a group of 3-5 trainees.
Rotation of schedule is followed so every group will perform every activity.
Inspected by: Raymund S. Montoya Date : October 10,2016

EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Food Processor/blender
Property Code/Number : FP-FPR16
Location : PRACTICAL WORK AREA
Trainer In –Charge : RaymundS.Montoya

YES NO INSPECTION ITEMS

1) Are the panel board’s breakers, especially breaker assigned

to equipment, tightly plugged-in/screwed? Are they wiped
√
clean and dry?
2) Are the equipment’s power cord/plug attached securely? No
open or bare conductor in sight? No cuts along the cord?
√
No loose screws in the equipment?
3) Is the equipment itself fine? On/off switch, functioning?
√ Protective covers alright, no cracks? Are the screws
 tightened and complete?
4) Is the blade lock tight, no way of accidental release? Are
√ there no cracks in the protective covers?
5) Is the equipment in good condition? Is there no unusual
√ noise, vibrations, or smoke emissions from the equipment?
6) Is the equipment mounted securely; Are the screws
√ completely tightened?
7) Is the equipment in perfect condition? If you found-out any
defects/damage, is it reported to the authorized personnel,
√
or concerned person? (in this case your trainer)
Remarks: Equipment warranty must be checked prior to disassembly or
replacements of parts so as not to void the warranty. Handle equipment with
utmost care.
Inspected by: Raymund S. Montoya
Date: October 10 , 2016

Form No. 4

F
orm No. 5

WASTE DISPOSAL PLAN

Qualification FOOD PROCESSING

Area/Section PRACTICAL WORK AREA
In-Charge RAYMUND S.MONTOYA
GENERAL ACCUMULATED WASTE SEGREGATION METHOD
WASTES
Recycle Compose Dispose
Egg Crates  
Damaged/torn boxes  
Damaged plastic caps/seal 
Broken bottles 
Damaged PE plastic  
packaging materials
Damaged food gloves 
Empty cans/bottles 
Spoiled vegetables 
Spoiled fish/meat 
Schedule of Disposal Daily
(Daily, Weekly, Monthly)
Mode of Disposal (Selling, Selling
Donation, or thru Waste
Disposal Plant

Form No. 6

EQUIPMENT RECORD W/CODE AND DRAWING

No. Location Equip Quant Title Description PO. Drawi

ment ity No. ng
No. Ref.
1 FP FP- 1 unit Food Amercan EL16 11
Practical FPR16 Processor/ Home 51 005
Work KE34L
Blender
Area
2 FP FP- 1 unit Polysealer Double EL13 10
Practical PS16 Leopard 22 006
Work SP300H
Area
3 FP FP- 1unit Refrigerator Sharp EL14 12
Practical RF16 /freezer SJD21P/2 31 010
Work Door
Area
4 FP FP- 1 unit Pressure Hnabishi KE12 11
Practical PC16 cooker/Can PCS20J 30 015
Work ner
Area
5 FP FP- 1 unit Weighing KE20 11
Practical WS16 scale(Digital) 08 001
Work
Area
6 FP FP- 2 units Electronic KE16 11
Practical ES16 Scale 23 005
Work
Area
7 FP FP- 1 unit Meat EL13 11
Practical MGP1 Grinder/pro 22 006
Work 6 cessor
Area
8 FP FP- 1 unit Stove Asahi 201J KE14 11
Practical St16 13 010
Work
Area
9 FP FP- 1 unit Oven La KE12 11
Practical Ov16 Germania 32 015
Work GS100T
Area
10 FP FP- 1 unit Trolley 2008 11
Practical Tr16 001
Work
Area
11 FP FP- 1 unit Wheeler 1651 11
Practical Ws16 005
Work
Area
12 FP FP- 5 Osterizer Oster PS EL13 11
Practical Os16 units 36P 22 006
Work
Area
13 FP FP- 1 unit Clock/Timer 1431 11
Practical CT16 010
Work
Area
 F
orm No. 7

TAG-OUT INDEX CARD

LOG DATE TYPE DESCRIPTION

SERIA ISSUED (Danger/Caution) (System Components,
L
Test Reference, etc.
01 07-04-2016 Do Not operate Osterizer
(broken pitcher)
Form No. 8

BREAKDOWN /REPAIR REPORT

Property ID Number FP-MGP16

Property Name Meat Grinder/processor
Location Food Processing Practical work area
Findings: Recommendation:

Defective electrical cords Replaced defective electrical cords

Inspected by: Reported to:

Edwin I. Amis Raymund S. Montoya

Trainee Trainer
Date: Date:
September 5, 2016 September 5, 2016
Subsequent Action Taken: Recommendation:

Replaced/defective electrical Replace/defective electrical cords

cords

By Technician: Reported to:

Samuel V. Magsipoc Raymund S. Montoya

Date: Date:
September 6, 2016 September 6, 2016
Form No. 9

INSPECTION REPORT

Property ID Number FP-MGP16

Property Name Meat Grinder/processor
Location Food Processing Practical work area
Findings Recommendation

Replaced/defective electrical Replace/defective electrical cords

cords

By Technician: Reported to:

Samuel V. Magsipoc Raymund S. Montoya

Date: Date:
September 8,2016 September 8,2016
Form No. 10

WORK REQUEST

Unit Description:
FP-MGP16 Meat Grinder/processor

Observation/s Date Reported:

Defective electrical September 6 , 2016
cords and plug

Reported by:
Edwin I.Amis

Activity: Date completed:

Replacement of September 8, 2016
Defective electrical
cords and plug

Signature:
Raymund S. Montoya

Spare parts used:

Electrical cord,plug

Form No. 11

PURCHASE REQUEST
CAMP DARAPANAN INTEGRATED SCHOOL
 Darapanan ,SultanKudarat, Maguindanao

Office/Div./Section: TLE –FOOD PROCESSING DEPARTMENT

PR No. : PR 1208 Date: September 12,2016
Qty. Unit of Issue Item Estimated Estimated
Description Unit Cost Total Cost

5 doz  Fresh eggs P 72/doz P 360.00

10 kgs  Fresh meat Beef 180/kl 1800.00
10 kls..  Dressed Magnolia 130/kl 1300.00
poultry
20 kgs.  Fresh fish Bangus 180/kl 3600.00
(medium size)
20 kgs.  Fresh fish Galunggong 160/kl 3200.00
(small)
10 kgs.  Fresh fruits
10  Fresh
kgs. vegetables

1 set  Curing 300/pack 300.00

ingredients for
ham (good for
10 kgs.)
1 set  Curing 400/pack 400.00
ingredients for
tocino/longanis
a (good for 10
kgs.)
3 kg  Salt 15/kl 45.00
(Pangasinan)
1 sack  Refined sugar Maharlikha 1,200/sack 1200.00
3 gal  Vinegar DatuPuti 120/gal. 360.00
2 gal  All spice McCormick 250/gal 500.00
pickling
solution
1 kg  Citric acid 280/kl 280.00
1 kg  Sodium 180/kl 180.00
benzoate
1 kg  Firming agent Bakels 450/kg 450.00
2 gal  Pineapple juice Del Monte 130/gal. 260.00
(unsweetened)
1 can  Active dry Indian 140/can 140.00
yeast
 TOTAL P 14,375.00
Purpose Training supply for FOOD PROCESSING
Requested by: Approved by:
Signature:
Printed RAYMUND S. MONTOYA JERMYN D. MONTOYA
Name: Trainer D.O./Cashier
Designation

NOTE: 1. Unit Cost are optional unless the requisitioning office is aware of
the estimated market cost.
2. All information required must duly provided.

Form No. 12

SALVAGE REPORT

AREA / SECTION
IN-CHARGE Mr.Junaid Alvarez
FACILITY TYPE PART ID RECOMMENDATION
DEFECTIVE Meat Store for future use as
MATERIALS FOR Grinder/processor instructional materials
REPAIR/DAMAGE FP-MGP16

DEFECTIVE Osterizer FP-Os16 Store for future use as

MATERIALS FOR Oster PS 36P instructional materials
REPAIR/DAMAGE