FP10 Q4 LP1 Week 1

1
FOOD PROCESSING 10
Selecting, Loading, and Unloading Procedures According to
Workplace and OHS Requirements
QUARTER 4, WEEK 1
Name: ___________________________Grade/Section: _______
I. LEARNING SKILLS FROM THE MELC/CG: (TLE_AFFP9-12LD-IVa-e-1)
1.1 Select loading and unloading procedures according to workplace and OHS
requirements
II. INTRODUCTORY CONCEPT:

Each raw material, products, and supplies have a particular and specific
procedure of loading and unloading either from the supplier to the plant/factory or from
the plant/factory to wholesalers and or suppliers or from the production area to the
storage area. These procedures must be followed correctly to protect the load.
https://www.work-fit.com/blog/vehicle-loading-and-unloading-keeping-your-workers-safe https://www.istockphoto.com/photos/loading-truck
Loading Finished Products Unloading Finished Products
A. Selection of Loading and Unloading Procedures

In any Food Establishment/Industry, the loading and unloading procedures of raw
materials, products, and supplies are important in operation or production. These do
not add value to the product but they do affect the cost. Hence, our concern is loading
the raw materials, products, and, supplies at the right time, place, amount, sequence,
and condition.
RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP1

2
The following are factors to be considered in the selection of loading and

unloading procedures:
1 Characteristics of Raw Materials

Category Measures
Physical State Solid, Liquid, or gas
Size Volume: Length, width, height
Weight Weight per piece; weight per unit, volume
Shape Long and flat; round, square etc.
Hot, cold, wet, etc.

Condition
Quantity of Raw
2
Materials/Products
Distance from loading and
3
unloading area
Lay-out of Food (Fish)
4
Processing Plant
B. Material Loading Regulation
The following are to be observed during the loading of raw materials in food
processing:
1. Maintain proper temperature of the food materials
2. All surfaces that come in contact with food should be properly cleaned and
sanitized
3. Vehicles should be used solely for food
4. Food transporting trucks should be inspected before loading. Use the following
checklist:
a. Check for food residue from earlier loads.
b. Check for cleaning and sanitizing residue.
c. Check the cooling unit for proper function.
d. Check trailer insulation and door seals.
e. Pre-cool the unit for at least an hour to achieve the required temperature
for the food.
f. Check that the ribbed floors and air chutes are clean and unclogged.
5. Proper planning, employee training, and care are required to make sure that
food is not left on loading docks for extended periods and a minimum of time is
spent loading and unloading
6. Use quality pallets and the correct packing materials.
C. Unloading Regulation
Then following are guidelines for unloading activities in Food (Fish) Processing:
1. Unload food products gently. The container should not be dropped or thrown
around.
2. Unload fragile commodities first.
3. Applied FIFO concept. (First in, First out)
4. Temperature of food must be maintained.
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5. Use quality pallets and correct packaging materials.

III-ACTIVITIES:
Activity 1: PREPARE LOADING AND UNLOADING DOCUMENT
Situation: You are a newly hired loading and unloading officer of a company. You
received an email dated July 8, 2021 regarding the batch of sardines number A-00124
to be transferred from the production to the storage area. The movement of these
sardines in rectangular (2”x2”x3”/ 200 grams each) tin cans must be done the next
day. The quantity is 1000 boxes with 48 cans each box. The distance from the
production to the storage area is 500 meters, L shape. Choose the loading and
unloading procedures suited for sardines in tin cans. Now, prepare the loading and
unloading document by completing the table below.
LOADING AND UNLOADING DOCUMENT

1 Characteristics of Raw Materials/Products/Supplies
Name of Product
Batch No.
Date of Loading and Unloading
Physical State
Size
Weight
Shape
Condition
2 Quantity of Raw Materials Products
3 Distance from Loading and Unloading
Area
4 Lay-out of Food (Fish) Processing Plant
Procedures to Follow for Loading and Unloading of Sardines
5. Loading Procedures 6. Unloading Procedures
IV. SCORING RUBRICS / ANSWER KEY:

A. For rating reflection
Indicators 3 2 1
The sentences used relates entirely to the assigned
topic or issue.
The message of the essay conveys a genuine personal
view regarding the topic or issue.
The work is original.
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B. Key to Correction
Activity 1: PREPARE LOADING AND UNLOADING DOCUMENT
1. Sardines, A-00124, July 9, 2021, Solid, 2”x 2”x 3”, 200 grams/tin can, rectangular,
Cold
2. 1000 boxes x 48 tin cans of sardines
3. 500 meters
4. L shape
5. a. Maintain proper temperature of the food materials. b. All surfaces that come in
contact with food should be properly cleaned and sanitized. c. Vehicles should
be used solely for food. d. Minimum time must be spent on loading and
unloading. e. Use quality pallets and the correct packing materials.
6. a. Unload food products gently. b. The container should not be dropped or thrown
around. c. Unload fragile commodities first. d. Apply FIFO concept. (First in, First
out). e. The temperature of food must be maintained.
V: REFLECTION:
How does the selection of loading and unloading procedures affect any food (fish)
processing business?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
VI. REFERENCES FOR LEARNERS
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module in Food Processing Grade 10, pp. 178-180, 191-192
TVL- Food Processing, Fourth Quarter-Module 5: Loading and Unloading Raw
Materials, Products and Supplies
MELCs in Food Processing pp. 497-499
https://www.work-fit.com/blog/vehicle-loading-and-unloading-keeping-your-workers-safe
https://www.istockphoto.com/photos/loading-truck
Note: Practice Health Protocols at all times.

DEVELOPMENT TEAM
Writer/s: ERLINDA C. JUEVES CAM.SUR
Content Validator/s: ARLANDO A. IMPERIAL-DIVISION CAM.SUR
MARGIE F. ROMUALDO-DIVISION CAM.SUR
Language Editor/s: ALBERTO NOLASCO-DIVISION CAM.SUR
Illustrator/Lay-Out Artist: MONALISA C. BARRA CAM.SUR
Reviewer/s: LALAINE V. FABRICANTE, EdD. EPS 1-CAM.SUR
MIGUEL P. BARCIA-REGIONAL DIV.AFA COOR., CAM.SUR
ROV Development GRACE U. RABELAS EPS, LRMDS
Team CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst.Regional Director
GILBERT T. SADSAD Regional Director
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FP10 Q4 LP1 Week 1

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1

II. INTRODUCTORY CONCEPT:

Loading Finished Products Unloading Finished Products

A. Selection of Loading and Unloading Procedures

RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP1

The following are factors to be considered in the selection of loading and

1 Characteristics of Raw Materials

Hot, cold, wet, etc.

5. Use quality pallets and correct packaging materials.

LOADING AND UNLOADING DOCUMENT

IV. SCORING RUBRICS / ANSWER KEY:

Note: Practice Health Protocols at all times.

RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP1

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