Republic of the Philippines

Department of Education
Region 1
SCHOOLS DIVISION OF ILOCOS NORTE

Food/Fish Processing 10
Quarter 3- Module 5-8

Clean and sanitize equipment and

processing / packaging area to
meet workplace requirements
MELCS
1. Clean and sanitize equipment and processing/packaging area according to
workplace procedures, OHS requirements, and manufacturer’s specifications
2. Inspect equipment and processing/packaging area according to required operating
conditions and cleanliness
3. Identify and report unacceptable equipment and processing/ packaging area
conditions according to workplace procedures\
4. Store cleaning equipment and chemicals according to workplace procedure
5. Dispose waste from cleaning process according to workplace and OHS
requirements, and regulatory/legislative requirements\
6. Restore equipment and processing/packaging area to operating order according to
workplace procedures
7. Complete records in line with workplace requirements

TLE_AFFP9-12CSIIIf-j-2

1
Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education Agriculture and
fisher Arts Alternative Delivery Mode (ADM) Module in Food processing
This module is provided as your alternative instruction for learning in which
content and activities are based on your needs. It is a self-paced approach
wherein you will work on different activities that are interesting and
challenging for you to develop your reading and comprehension skills. To
accomplish what is expected from you, you are encouraged to stay focus and
develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that
nothing is impossible and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn
in the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip
this module.

What’s In This is a brief drill or review to help you

link the current lesson with the previous
one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such
as a story, a song, a poem, a problem
opener, an activity or a situation.

What is It This section provides a brief discussion

of the lesson. This aims to help you
discover and understand new concepts
and skills.

What’s More This comprises activities for

independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to

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 process what you learned from the
lesson.

What I Can Do This section provides an activity which

will help you transfer your new
knowledge or skill into real life situations
or concerns.

Assessment This is a task which aims to evaluate

your level of mastery in achieving the
learning competency.

Additional Activities In this portion, another activity will be

given to you to enrich your knowledge or
skill of the lesson learned. This also
tends retention of learned concepts.

Answer Key This contains answers to all activities in

the module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need To Know

CLEAN ING AND SANITIZING EQUIPMENT AN

PROCESSING/PACKAGING AREA (CS)
This lesson deals with cleaning, sanitizing equipment and processing/packaging area.
Inspection of equipment to be used and identifying and reporting unacceptable
equipment. It will also talk about how to store cleaning equipment and chemical. The
proper disposal of waste from the cleaning process; restoring equipment and
processing/packaging area to operating order. Completing records according to
regulatory/legislative, standards, workplace and Occupational Health and Safety
(OHS)requirements; and manufacturer‘s specifications will also be discussed.

Learning Competencies/Objectives:
After completing this module, you should be able to:
1. Clean and sanitize equipment, processing/packaging area according to workplace
procedures, Occupational Health and Safety (OHS) requirements and
manufacturers‘ specification
2. Inspect equipment, processing/packaging area according to required operating
conditions and cleanliness
3. Identify and report unacceptable equipment and processing/packaging area
conditions according to workplace procedures
4. Store cleaning equipment and chemicals according to workplace procedures
5. Dispose of waste from the cleaning process according to workplace , Occupational
Health and Safety (OHS), regulatory/legislative requirements
6. Restore equipment, processing/packaging area to operating order according to
workplace procedures
7. Complete records in line with workplace requirement

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 What I Know

Directions: Read each question carefully and choose the best answer from the options
given. Write only the letter of your answer in your notebook.

1 – 7. The following are guidelines to be followed in proper cleaning / sanitizing of

equipment and processing /packaging area. Arrange them chronologically.
a. Store equipment in dry place
b. Wash the surfaces thoroughly with water with detergent to remove dirt.
c. Flush again with tap water until all suds are removed
d. Brush and scrub the parts (hinges, cranks, corner) where dirt like grease and other
sediments accumulate
e. Soak equipment in sanitizing solution for two to five minutes then rinse with tap
water
f. Wipe with clean cloth and let it dry
g. Air dry equipment or wipe with clean cloth to dry

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 What is It

A. Cleaning and Sanitizing Equipment and Processing/Packaging Area

1. For Equipment

This chart shows some guidelines to be followed in the proper cleaning and
sanitizing of equipment:

Wash the surfaces thoroughly with water and detergent to

remove dirt

Brush and scrub the parts (hinges, cranks, and corner) where
dirt like grease and other sediments accumulate

Flush again with tap water until all suds are removed

Soak equipment in sanitizing solution for two to five minutes

then rinse with tap water

Air dry equipment or wipe with clean cloth to dry

Store equipment in clean and dry storage areas

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For Processing /Packaging Area

Scrape the food soil from the working table, sinks and floor

Wash thoroughly with detergent solution

Rinse thoroughly with warm water

Sanitize the area for 10-20 minutes

B. Inspecting Equipment and Processing/Packaging Area

1. For Equipment – the table below shows important conditions/ area to be Checked

AREA/ CONDITION PURPOSE

1. Machine Temperature To avoid overheating

2. Hydraulic Fluid To guarantee that the machine will function well

3. Wear – and- tear surface To make sure no parts are defective or

deteriorating

4. Crack To see to it that there will be no source of leak

that can cause the breakdown of the machine

5. Leak detection To prevent accidental release of gas, water or oil

from the machine

6. Vibration To avoid too much shaking or unnecessary

movement of the machine

7. Corrosion To minimize wear and tear of parts and to see if

applying lubricants/oil on machine parts is
necessary.

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8. Electronic Insulation To guarantee that there are no live wires exposed
during the operation of equipment

2. What to be checked /inspected in Processing and Packaging Area?

1. Floor plan with complete dimensions in meters and proper identification of

areas with description. It must include the following:
a. Raw materials storage area
b. Processing area
c. Waste Storage Area
d. Transportation Equipment (if any, like conveyor, fork lift, track)\
e. Support Facilities such as water supply \
2. Organizational Structure ( personnel, technical and non-technical staff
involved in the production)

3. List of Facilities and Equipment (available in the Processing and Packaging Area)

4. List of Products to be Manufactured (available in the Processing and

Packaging Area)

5. Storage and Packaging Materials to be used

a. Corrugated Box
b. Steel Container/Tank
c. Plastic Container/Tank
d. Wood/Plastic Palette
e. Glass Jar
f. Tin Cans

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 C. Identifying and Reporting Unacceptable Equipment and
Processing/Packaging Area

To ensure success in production, unacceptable equipment and the

processing/packaging area should be identified and reported in terms of the following:
a. Designed (how it is constructed and installed)\
b. Condition of the equipment (it must be fitted with appropriate control devices
and calibrated at appropriate frequencies
c. Cleanliness of food contact surfaces, pieces of equipment and containers
used during processing
d.
D. Storing Cleaning Equipment and Chemicals

1. Equipment . Every time a piece of equipment is used, the general rule is to clean it
immediately so it is ready for the next person to use. The manufacturers‘ instructions
should be strictly followed when maintaining and cleaning equipment the following
flow chart provides some general guidelines:

Check the equipment

Empty and dismantled Loose parts are

pieces present

No damage seen

Report to Person’s
Clean, Wash and Rinse Concerned/Authorized Person

Sanitize

Re-assemble and Store

Label all chemicals

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2. Safe storage of chemicals

Chemicals must always be stored in a safe place with similar type of chemicals. You
should never store chemicals with food items. Most chemicals belong to a specific
category and you need to make sure that only chemicals from the same category are
stored together. If you are not sure of the category of a chemical, always check its
label, or refer to its Material Safety Data Sheets (MSDS). Categories might include:

Categories Symbol

Flammable chemicals
Chemicals such as methanol, ethanol
and kerosene are very flammable and
need to be kept away from heat and
substances that might cause them to
ignite or explode. In most workplaces,
flammable chemicals are stored in a
special cupboard or cabinet that has
been specially designed for them.

Oxidizing substances
Oxidizing chemicals quickly and
easily react with other chemicals.
Because of this, they should only be
stored with other oxidising chemicals.

Corrosive chemicals
Chemicals such as acids can corrode
substances. They can also react
violently and explosively if they come
into contact with other types of
chemicals.

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Toxic chemicals
These chemicals are poisonous and
can kill you if they come in contact
with your skin, if you accidentally
breathe it in, or if you accidentally
ingest them.

Many chemicals come with an expiry date. After this date, the chemical will lose its
strength. Make sure you check the expiry date of chemicals before using them.

A good chemical storage area should have:

✓ good ventilation (vents in the walls, ceiling, or open windows) to keep the store
cool and prevent the build -up of fumes or gases
✓ solid walls and roofs to protect the contents of the storage area from wind and
rain
✓ solid and water-proofs floor so that spills don't soak into the earth and pests
cannot dig their way in
✓ good lighting so you can see clearly while inside
✓ shelves or cabinets for storing items separately by type
✓ cloths and sponges nearby to clean up spills
✓ a water supply and hose nearby for clean up
✓ personal protective equipment such as gloves, aprons and respirators by the
entrance so that these can be worn before you enter the storage area
✓ a lock on the door
✓
Proper Disposal of Waste from Cleaning Process

Waste Management
Waste management is the collection, transportation, and disposal of garbage, sewage,
and other waste products. It encompasses all processes and resources for proper
handling of waste materials, including compliance with health codes and
environmental regulations.

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Different Ways of Waste Disposal

A. For Liquid Wastes

1. Screening. It is employed as a preliminary treatment for removal of large particle

of solid wastes prior to final treatment to be discharged into a municipal sewage
system.
2. Lagooning – Biological Disposal. It consists of holding the liquid wastes in open
earthen pits which accomplish treatment under five principles namely:
A. Biological Action (aerobic and anaerobic)
B. Sedimentation
C. Soil absorption
D. Evaporation
E. Dilution

Two basic types of Lagoons used in disposing industrial wastes:

A. Impounding Lagoon. This meets the requirements of industries discharging small

daily volumes of wastes or a seasonal operation, i.e., the canning industry. In this
system, the volumetric capacity is equal to the total waste flow, there is less loss due
to evaporation and percolation.
B. Flow-through Lagoon. It requires less land and relies on biological action.

3. Spray irrigation – land disposal. This serves as an economic and unobjectionable

waste disposal method when land is available. It is limited only by the capacity of
spray field to absorb the wastewater. The factors required to set up spray irrigation are
as follows:
A. Quantity of liquid waste for disposal (per hour, per day, per week,per
season)
B. Land available for disposal area such as the texture of soil profile, area and
dimensions, topography, depth of ground water, location with respect to plant,
and infiltration capacity
C. Character of the liquid waste
D. Climate during operational season

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4. Chemical Treatment. Chemical precipitation is a form of partial waste treatment
which uses chemical coagulants like lime followed by ferrous sulfate or alum. It
removes 25% to 50% of the biochemical oxygen demand. Analytical measurements
such as biochemical oxygen demand (BOD), chemical Oxygen demand (COD) and
solid determination are valuable as control measurements.

B. For Solid Waste

1. Solid wastes must be removed from the premises at frequent intervals for the
prevention of hazards, odors and insect infestation.
2. Water containers must be properly clean and containers that absorb juices should
not be used.
3. Final disposal must be done to prevent nuisance and insect breeding.
4. Fish carcasses, viscera, skin, heads can be processed into animal feeds.

F. Restoring Equipment and Processing/Packaging Area to Operating

Order

Many injuries occur when cleaning, maintaining and repairing processing equipment.
These injuries are caused by a number of hazards including tool slippage, contact with
sharp parts, being injured when equipment is turned on, and exposure to energy.
Lockout procedures should always be used to protect workers from hazardous energy
during regular servicing or maintenance of equipment. Whenever completing
equipment maintenance, proper eye, hand, and foot protection devices should be used.
Using rubber gripped tools will reduce the opportunity for the tool to slip while in use.
Energy hazards which may be encountered include power, steam, hydraulics,
pneumatic, gravity, and any other item or substance that may be under
pressure. Chemical hazards such as cleaning agents, cooking oils or refrigerated
liquids also pose hazards.

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chemicals are acceptable
14. Cleaning/ sanitizing
containers, brushes,
applicators are labelled or
color coded to prevent
unintended use.
15. Chemicals are stored in
a separate locked area
away
from food processing or
food
storage areas.

H. Regulatory/Legislative Requirements

Some Legislative Provisions with regards to cleaning and sanitizing equipment and
processing/packaging Areas:
1. Occupational Safety and Health Standards
a. Rule 1080 – Personal Protective Equipment and Devices
b. Rule 1150 – Materials Handling and Storage
2. Republic act no. 10661 (Food Safety Act of 2013) - an act to strengthen the food
safety regulatory system , to protect consumer health and facilitate market access of
local foods and food products
3. Presidential Decree No. 856 ( The Sanitation Code of the Philippines) providing
public health protection against the risk of foodborne illnesses and unsanitary or
adulterated food and food products.
4. Republic Act 8976 ( Food Fortification Act) and Republic Act 8172 (Act for Salt
Iodization Nationwide (ASIN) Law) address nutritional quality of food and
food products
5. Republic Act No. 9296 ( Meat Inspection Code of the Philippines provides
general guidelines governing the sanitary handling, processing, distribution,
marketing and trading of meat and meat products.

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6. Administrative Order No. 2014 – Rules and regulations on the licensing of food
establishments or Food Business Operators, registration of processed food products
and for other purposes
7. Fisheries Administrative Order n. 228 s.2008 – Rules and regulation governing the
organization and implementation of official controls on Fishery and Aquatic products
intended for EU market for human consumption

I. Workplace Requirements

Every Food(Fish) Processing facility should have written Sanitation Standard

Operating Procedures (SSOPs) for completing sanitation activities. This provide
specific instructions as to how to complete each sanitation activity. It
is important that the area are free from garbage, debris, filth, and potentially
infectious materials.

Take note of the following reminders:

➢ Follow procedures and safe work practices.
➢ The process flow in the Processing/Packaging area should be arranged to prevent
product contamination
➢ The premises should promote safe and hygienic condition.
➢ The walls, floors, ceilings, windows should be kept clean and withstand cleaning
methods. Open windows should be screened
➢ Floors should have adequate fall and well-designed drainage to minimize
contamination
➢ Doors should normally be closed or screened to prevent pest entrance
➢ Lighting should be adequate and safe from breakage to prevent glass splinters in
the product
➢ Check product labels and Material Safety Data Sheets (MSDS) to know potential
hazards and safe work practices for all cleaning and disinfecting products to
be used.
➢ Wear Personal Protective Equipment (PPE)
➢ Use cleaning products appropriate for your workplace

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➢ Use germicides or diluted bleaches (e.g. sodium hypochloride) to disinfect areas
as required
➢ Wash hands regularly and thoroughly

J. Occupational Health Requirements

Safety is a primary concern especially in a Food Processing establishment which

handles food for public consumption The following are the requirements to have a
safety workplace:

1. Personal Hygiene – it is important to ensure food handlers remain healthy

while working and maintain a high level of personal cleanliness and tidiness.
This also prevents the spread of germs on the food, equipment and utensils
handled. The following should be given emphasis:

A. Personal Protective Equipment (PPE)

1. Working Clothes
Clean and preferably white or light colored
Protective clothing must remain in the production area
No top pockets and loose fastening such as buttons: all any other pocket must be at
hip level
Body warmers must not be worn over protective clothing
Under garments must not protrude below sleeves and cuffs

2. Gloves
Disposable gloves should be changed as often as hands should be washed
If non disposable gloves are used, these should be cleaned as often as washed hands
should be washed
Remember to wash hands before and after the using of gloves

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DID YOU KNOW
A. Areas of Hands for Washing

Black Shade – areas most frequently missed during hand washing

Dotted Shade – areas less frequently missed
No shade – areas not missed

3. Proper Procedure in Hand washing (Photo taken at FFHNAS Food

Processing Laboratory)

1. Wet hands with running potable water 2. Apply enough soap to build
up a good lather

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3. Rub hands together for at least 20 seconds 4. Clean under fingernails
and between fingers

5. Rinse hands thoroughly under running water 6. Dry hands with clean
single use towels or hot
air blow dryer

3. Boots, Shoes or Protective Foot wear – They should not be worn outside of
the processing area.

B. Food Preparation – For each product, document the following:

➢ All ingredients used
➢ Volumes and weight of each ingredient
➢ All procedures and equipment involved
➢ Cooking time/temperature
➢ Packaging material
➢ Labeling/Coding
➢ Storage
➢ Shelf-life

C. Equipment
➢ Shall be suitably designed for the intended purpose
➢ Shall be easy to keep clean \
➢ When necessary equipment shall be disassembled for thorough cleaning

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K. Interpreting Manufacturer’s Specifications
Food processing equipment when sold are provided with a manual containing
the manufacturer‘s specifications. A necessary reminder to the processor in the form
of a sticker or warning label attached to the equipment itself as an
assurance that the equipment/machine or tool is in excellent condition and
has passed a quality control standard.

The specification usually gives a detailed description of the equipment

dimensions, materials, and other relevant information regarding the equipment or
machine. The dimensions give the size of the equipment or tool in terms of length,
width. The capacity specifies the amount which a device
can contain as in boilers, cookers, or steamers or weighing scales.
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 via electric power. Aside from knowing the
correct operation of the equipment or machine, it is also important to know
these information:

1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to properly operate an equipment
3. Instructions on the proper care of the equipment/machine
4. Instructions on the correct operation of the equipment

Below are some examples of manufacturer‘s specifications, which must be

properly interpreted resulting in the accurate and safe operation/manipulation
of an equipment/machine: (This was taken in the manual of Panasonic
Refrigerator)

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 What’s More

Based on the drawing of hand,

1. Which area is most frequently missed during hand washing?
2. Which part is less frequently missed?
3. Which areas is not missed?

What I Can Do

Activity 1. make a video clip in demonstrating the proper way of Hand washing

Note: Upon completion of the activities, you will be graded using the following
RUBRICS:
Proper Way of Hand washing

STEPS EXCELLENT SATISFACTORY NEEDS

(3) (2) IMPROVEMENT
(1)

1. Wet hands with

running water.

2. Apply enough
soap
to build a good
lather

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3. Rub hands
together
for at least 20
seconds.

4. Clean under
fingernails and
between fingers.

5.Rinse hands
thoroughly under
running water

6.Dry hands with

clean single towels
or
hot air blow dryer

TOTAL SCORE

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 Assessment

Multiple Choice. Directions: Read each questions carefully and choose the best
answer from the options given. Write only the letter of your answer in your notebook
1. It is Rule 1080 on Occupational Safety and Health Standards
A. Work Environment Monitoring (WEM) C. Hazardous Waste
B. Handling and Storage D. PPE and Devices
2. It is also known as Biological Disposa
A. Lagooning C. Impounding lagooning
B. Screening D. Flow chart lagoon
3. What is require in using spray irrigation as way of disposing waste?
A. Quantity of solid waste for disposal
B. Water available for disposal area
C. Character of the solid waste
D. Climate during operational season
4. Chemical treatment removes_________of the biochemical oxygen demand
A. 20%-40% B. 25%-50% C. 30%-60% D. 35%
5. Evaluate which of the following statement implies the Sanitation Code of the
Philippines
A. Address nutritional quality of food and food products
B. Providing public health protection against the risk of food-borne illnesses
C. To strengthen the food safety regulatory system
D. To protect consumer health and facilitate market access of local foods and
food product
6. A detailed description of the equipment- dimensions, materials, and other relevant
information regarding the equipment or machine is called?
A. Specification B. Capacity C. Dimension D. Information
7. A kind of PPE that should not be worn outside of the processing area is ______.
A. Boots B. face mask C. Face towel D. Hair net
8. Among the following are used in storage and packaging materials EXCEPT.
A. Corrugated Box C. Steel Container/Tank
B. Plastic Container/Tank D. Polystyrene box

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9. What must be checked /inspected in processing and packaging area?
A. Floor plan C. Designed
B. Condition of the equipment D. Machine temperature
10. What must be include in the floor plan of processing and packaging area?
A. Support Facilities such as water supply
B. Organizational Structure
C. List of Facilities and Equipment
D. List of Products to be Manufactured

23
REFERENCES

Bautista,Ofelia K. (1990). Postharvest Technology for Southeast Asian

Perishable Crops , Makati, Philippines. Technology and Livelihood Resource
Center and UP at Los Baños.

Calmorin, Laurentina P.,Calmorin, Melchor A., Tinaypan, Alfredo S..(1990).

Introduction to Fishery Technology, Manila, Philippines. National Book
Store

Calmorin, Laurentina P., (2006) Post Harvest Fisheries , Mandaluyong City,

Philippines, National Bookstore

Cortez, Lourdes A. (1990). Processing and Preservation of Freshwater Fish.,

Manila, Philippines, National Bookstore

agoon, Jesse D., (1985) . Exploratory Fishery Arts , Manila, Philippines

Rex Bookstore
Guzman, Matilde P., Claudio, Virginia S., De Leon, Sonia Y (1986). Basic
Foods for Fil ipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc.
Hermes-Espejo, Jasmin,. (1998) Fish Processing Technology in the
Tropics,. Tawid Publications,Quezon City, Philippines
Lagua, Rosalinda T., Cruel, Carmelita P., Claudio, Virginia S., (1977).
Food Preservation for Filipinos . Quezon City Philippines,. GMS Publishing
Corporation

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