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    TLE7 - Q2 - Episode-12 SLM

    Uploaded by

    Caryll Baylon
    This document provides guidance on properly storing tools and equipment for food and fish processing according to procedure. It explains the importance of proper storage for safety, cost savings, and organization. Guidelines are given for having designated storage places for each tool, labeling storage areas clearly, and storing knives with sharp edges down.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    TLE7 - Q2 - Episode-12 SLM

    Uploaded by

    Caryll Baylon
    11 views3 pages
    This document provides guidance on properly storing tools and equipment for food and fish processing according to procedure. It explains the importance of proper storage for safety, cost savings, and organization. Guidelines are given for having designated storage places for each tool, labeling storage areas clearly, and storing knives with sharp edges down.

    Original Title

    TLE7_Q2_Episode-12 SLM

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    This document provides guidance on properly storing tools and equipment for food and fish processing according to procedure. It explains the importance of proper storage for safety, cost savings, and organization. Guidelines are given for having designated storage places for each tool, labeling storage areas clearly, and storing knives with sharp edges down.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    11 views3 pages

    TLE7 - Q2 - Episode-12 SLM

    Uploaded by

    Caryll Baylon
    This document provides guidance on properly storing tools and equipment for food and fish processing according to procedure. It explains the importance of proper storage for safety, cost savings, and organization. Guidelines are given for having designated storage places for each tool, labeling storage areas clearly, and storing knives with sharp edges down.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    SELF-LEARNING MATERIAL 12

    Quarter 2
    Grade 7- TLE (Fish Processing NC II)
    Grade 7

    Name: ____________________________ Date: ______________________


    Section: ___________________________ School: ____________________

    Learning Competency: Store tools and equipment in areas in accordance


    with food/fish processing procedure.

    MOTIVATION: Are you familiar with this line? “Where did you keep the chopping
    board and the knife, I cannot find it!!! “ What about this one, “did you notice our
    pressure cooker, I don’t know where it was hidden!!!
    These words seem to be familiar in our household because we usually neglect
    the idea of storing our tools and equipment properly. As a food/fish processer, it is
    very important that proper knowledge of this competency will be fully understood to
    apply it in our household and in the food/fish processing area as possible.

    BASIC CONCEPTS:
    Importance of Proper Storage of Tools and Equipment
    1. It is an important factor for safety and health as well as good business.
    2. Improves the appearance of general-shop areas.
    3. Reduces overall tool cost through maintenance.
    4. This also ensures that tools are in good repair at hand.
    5. Teaches workers principles of (tool) accountability.

    Pointers to Follow in storing Tools and Equipment


    1. Have a designated place for each kind of tools
    2. Label the storage cabinet or place it correctly for immediate finding.
    3. Store knives properly when not in use with a sharp edge down.
    4. Put frequently used tools and equipment in an easy-to-locate place within
    reach.

    Let’s Practice This!!


    Let us check whether the following illustrations practice proper storage in tools
    and equipment in accordance with the food/fish processing procedure.
    1. 2.

    3.

    4.

    5.
    ACTIVITY FOR SELF-LEARNING MATERIAL 12
    Quarter 2
    Grade 7- TLE (Fish Processing NC II)
    Grade 7

    Name: ____________________________ Date: ______________________


    Section: ___________________________ School: ____________________

    Learning Competency: Store tools and equipment in areas in accordance


    with food/fish processing procedure.

    ACTIVITY 1: Write the word TRUE if the statement is correct and the word FALSE
    if it is incorrect.

    ________1. Leave the equipment as soon as done using it.

    ________2. Most tools or equipment most be properly stored in a moist area.

    ________3. Store knives with the sharp edges up.

    ________4. Chopping boards must be hang dry before storing it.

    ________5. Wash and dry all cutting tools before storing it.

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