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TLE
Food Processing:
Agri-Fishery Arts
Quarter 3 – Module 3:
Completing the Dispensing
Process
(Weeks 7 & 8)
 What I Need to Know

This module deals with completing the dispensing process in food processing. This
aims to help you familiarize cleaning and sanitizing the dispensing equipment.
Identifying and reporting unacceptable equipment/utensils and following work
procedure in making the work more efficient, lessen accidents that may cause by
mishandling certain tools and equipment that is not fit for that specific task.

After going through this module, you are expected to:

1. clean dispensing equipment based on manufacture’s specifications and

workplace procedure;
2. identify maintenance requirements and unacceptable equipment/utensil
conditions in accordance with the workplace procedure; and
3. report unacceptable equipment/utensil based on the workplace procedure.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name: _____________________________________ Yr. & Sec.: ______________________
Subject/Topic: _____________________________ Teacher: _________________________

Directions: Choose the letter of the correct answer.

1. It means to disinfect; make clean and hygienic.

A. Clean B. Sanitize C. Dissolve D. Remove
2. The necessary items for a particular purpose.
A. equipment B. materials C. tool D. supplies
3. It means to give out or distribute something.
A. dispenser B. dispense C. outreach D. distributions
4. An action of making something clean.
A. Sanitize B. Remove C. Clean D. Disinfect
5. The interactions of the substances as studied in chemistry.
A. chemicals C. oxygen
B. gas D. None of the Above
6. A tool you can hold in your hand and use around the house.
A. Glassware C. Tupperware
B. Kitchenware D. Utensils
7. A place where people work, such as an office or factory.
A. conference room C. workplace
B. environment D. veranda
8. It is NOT a processed food or product.
A. fiber B. raw C. uncooked D. NONE OF THE ABOVE

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9. It is used to describe someone or something in a word or short phrase.
A. Identification B. Information C. Labeling D. Tagging
10. It is the method of storing something for future use.
A. Keeping B. Preservation C. Storage D. ALL OF THE ABOVE

What’s In

In the previous lesson, you have learned measuring and weighing of ingredients as
well as dispensing of ingredients. You have also learned to monitor and report
accurate measuring/dispensing equipment and identify variations in operating
conditions in accordance with the manufacturer’s specifications and workplace
requirements.

Nowadays, due to a thorough process that food production, we need to complete the
dispensing process of the equipment/utensil that fits the specifications of the
appropriate procedure and cover the required data of the necessary record and
reports of evaluation and monitoring that also involve rejected/sub-standard
equipment/utensil based on the workplace requirements.

What’s New

Specifying dispensing equipment specifically designed for durability, reliability and

easy cleaning, brand owners can overcome challenges presented by the lack of
control they have over the operation and maintenance of these machines. The right
tubing solutions can go a long way in helping to meet these performance objectives.
Outfitting dispensing equipment with high-performance tubing is a critical step
towards ensuring a safe and consistent product, reinforcing the positive consumer
experience, as well as their brand values, every time.

From soft drinks and fruit juice to ketchup and frozen yogurt, many liquids,
condiments, and soft dairy products are often dispensed before reaching the
consumer. Whether it is ketchup from a serve-your-self condiments counter at a fast-
food retailer or soda from a fountain before being served to a customer at a
restaurant, dispensed products can be found just about everywhere — with part-
time workers and even consumers operating the dispensing equipment. Because of
this, food and beverage brand owners do not always have strict control over the
sanitation and maintenance processes which can directly impact the quality,
consistency, and safety of their products. The potential result is product
inconsistency and perceived food safety issues.

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In these instances, the best protection is preparation. Brand owners can ensure
that the dispensing equipment used for their products use the best tubing solutions
that make cleaning easy and prevent any external flavors or substances from
interfering with their product experience. For example, tubing can be selected to
prevent leachable from entering the product stream and interfering with the flavor
profile.

Equipment are essential machines in a food processing plant that are important in
undertaking activities in line with processing of foods like fish, meat, fruits and
vegetables through salting, smoking, drying, pickling, freezing, or canning. In every
method of processing or preserving the food, different kinds of equipment are used.

To ensure there is a smooth operation of any equipment, they must be properly

maintained. Proper maintenance starts with regular checking and inspection of their
parts, proper use, or operation/manipulation, and conducting post operation
activities. This includes cleaning/sanitizing, applying oil and lubricants to machine
parts before stowing or storing them until such time that they will again be used.
Equipment/machines which undergo regular preventive maintenance have longer
serviceability and are more efficient in terms of their operation.

What Is It

There are several factors to consider when specifying tubing material. Small
components can have a major impact on the overall safe and effective operation of
dispensing equipment. Tubing solutions made from a variety of high-performance
polymers and other enhanced materials can offer a wide range of attributes, making
them suitable for various applications. Materials must be carefully selected based
on the criteria of the application to ensure the tubing performs well over its useful
product lifecycle.

Food and beverage dispensing applications can vary widely. They may include wine
and beer products containing ethanol, a solvent which can be harmful to many
materials, or viscous condiments, and dairy products like yogurt, ice cream and
milk — which can accelerate bacterial growth on tubing surfaces if not properly
cleaned with aggressive chemicals used in sanitation. These product applications
require tubing solutions with highly specific and often varying performance
properties. However, attributes such as flexibility, durability, chemical resistance,
and non-leaching attributes — in varying capacities — are critical to the success of
the tubing and dispensing equipment as a whole. As machine components that
make direct contact with food and beverage products, it is also important that
tubing materials comply with any and all regulatory standards.

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Durability
Ensuring food and beverage product integrity requires precision and consistency
during dispensing. This can be jeopardized in cases where products are exposed to
extreme temperatures, aggressive cleaning chemicals, or constant pressure. Tubing
solutions must be developed to provide the necessary level of durability. If tubing
breaks or leaks, the product safety, taste, and availability can be compromised.

The type of product being dispensed often determines whether applied pressure, a
vacuum, or gravity pushes the product through the tubing. In any case, precision
is an important factor affecting the final product. For example, in bag-in-box
dispensing, proportions of concentrate to water greatly impact the final product, as
well as the consumer’s experience and perception of a brand. Burst-resistant tubing
rated for high-pressure applications can help manufacturers mitigate these risks.

This time, let us try to identify chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment.

Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.)
For example, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food contact
surface. The label should indicate if the product can be used on a food contact
surface. The right cleaning agent must also be selected to make cleaning easy.

Cleaning Compound

1. Detergents. These are cleaning agents, solvents or

any substance used to wash tableware, surfaces, and
equipment. Example: soap, soap powders, cleaners,
acids, volatile solvents, and abrasives

2. Solvent Cleaners commonly referred to as degreasers used on

surfaces where grease has burned on. Ovens and grills are
examples of areas that need frequent degreasing. These
products are alkaline based and are formulated to dissolve
grease.

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3. Acid Cleaners. Used periodically in removing mineral deposits and
other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
machines and rust on shelving. (Ex.: phosphoric acid, nitric acid,
etc.) These products vary depending on the specific purpose of the
product.

4. Abrasives – are generally used to remove heavy accumulations of

soil that are difficult to remove with detergents, solvents, and acids.
These products must be carefully used to avoid damage to the
surface being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment and utensils
are the following:
1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid
5. timsen
6. disinfectants
7. soap

Equipment Sanitation Procedure

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each
use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range.
d. Run oiled cloth over top of range.
e. Clean oven by removing grates, scraping off food deposits, washing and
drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff
brush while electric burners should be cleaned with a brush or with a damp
cloth.
g. Before replacing, rub with oil-damped cloth.

2. Dishwashing Machine
a. Remove strainer pans, wash, and stock outside machine until next use.
b. Scrub inside frequently with stiff brush.

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 c. Remove and clean the wash and rinse arms and fits daily to remove foreign
particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean.
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

4. Refrigerator
a. Wipe up spilled foods immediately.
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly

5. Sink and Drains

a. Keep outlet screened at all times.
b. Flush daily with 1 gal. of solution, made up of strong solution soda (4oz.to 2
gal. of water)
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow.
e. Replace washers immediately on leaking faucets.

The following are the Aspects of Workplace Sanitation Regulation in

Implementing Sanitary Food Handling Practices:

A. In handling raw materials and supplies

• Check the source of supplies (fish, salt, packaging materials)
• Check on the quality.
- condition of fish (freshness and temperature
- presence of foreign materials
- color and purity of salt
- purity of other additives

B. In monitoring during production

• The preparation of fish must be monitored regularly to ensure complete
removal of entrails and gills for eviscerated fish and by thorough washing
for whole fish.
• The correct brine concentration, amount of other ingredients and the time

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 of soaking must be strictly observed to ensure uniformity of every batch.
• The proper drying or cooking endpoint must be observed to ensure
uniformity of product quality.
• In packaging for retail packs, proper packing of products in polyethylene
(PE) or polypropylene (PP) bags must be checked.
• For bulk packs, check if product is properly stacked in carton boxes or
wooden (palochina) boxes that are lined with high density polyethylene
plastic film.

• In labeling, check if it carries appropriate labeling in accordance with the

rules and regulations on labeling of pre-packaged foods. The following
information shall be declared in every container whether in bulk or in retail
package.

For locally produced products:

1. The name of the product and product identification (generic name),
printed in bold capital letters.
2. Name and address of the manufacturer
3. Net weight (in metric units)

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 4. Ingredients (itemized in decreasing
order)
5. Chemical additives e.g., preservatives
6. Open date marking e.g., “Best before” or “Consume before Date”
7. Lot Identification Code (Repackers must use manufacturer’s lot I.D.
code)
8. Storage instruction: Store in a cool dry place.

For locally manufactured/repacked and imported/repacked products:

1. Same as in numbers 1, 3 to 8.
2. Name and address of manufacturer/repacker/importer
3. Country of origin

Inspecting and Checking Condition of Equipment and Machines

Before any equipment or machine is used, it must first be checked to make sure that
it functions well and in good condition. Checking and inspecting equipment and
machines will guarantee that all parts are intact and that no part is missing or
defective. This will also assure that electrical plugs and wirings are not defective and
will not in any way cause problems on short circuits, electrocution, or any form of
accident. Thorough checking and inspecting equipment and machines will facilitate
Preventive Maintenance which include checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation

Reporting Breakdown of Equipment/Machine, Tools, and Instruments

Report preparation is important when using food processing equipment. The report
will serve as a database for the company that serves as a ready source of information
as to the condition of equipment and tools. This will help the company draft its
contingency measures in relation with preventive maintenance measures that will
prevent or minimize the breakdown of equipment or machines.

Reports on breakdown of machine parts will facilitate troubleshooting and

procurement of parts needed for repair or replacement of parts that breakdown.

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In Record keeping /Reporting
1. Check production record: daily control chart, weekly summaries of activities,
and corrective actions maintained for a period of at least 12 months from the
date of manufacture. Manufacturers shall provide traders with a Certificate of
Quality of the specified batch or lot sold to the repackers or traders.
2. Check quality control record.
3. Check marketing and distribution record.

Below is a sample report on the breakdown of equipment/machine and tools:

• Equipment checked: Loadtrac Consolidometer
• Purpose: To provide instructions for checking apparatus flexibility
• Inspection Equipment Required: Hard steel calibration disk.
• Tolerance: Tolerances are provided in the test methods shown above.
• Procedure:
1. Assemble the consolidometer with a hard steel disk of approximately the
same height as the test specimen and 1millimeter smaller diameter than
the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the
moisture to be squeezed from them during each increment of the calibration
process.
4. Load and unload the consolidometer as in the test and measure the
deformation for each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.

A Sample Report on the Breakdown of Machine Parts

Equipment Type of Troubleshooting Parts to be Remark

Breakdown to be Replaced
Undertaken

Prepared by:
____________________

LET US REMEMBER
All food processing equipment and tools must be properly operated in accordance
with manufacturer’s specifications so that they will properly function and serve their
purpose. However, it is important that they must be regularly checked and inspected
to determine the needed preventive maintenance to undertake. If machines break
down, they must undergo troubleshooting right away in order to determine their
condition as to the serviceability, reparability, and defectiveness.

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 What’s More

Activity 1.1: NOW IT’S YOUR TURN!

Directions: Explain the significance of each activity suggested below when engaging
in food processing. Write your answers on a separate sheet of paper.
Name: __________________________________ Yr. & Sec.: ____________________________
Subject/Topic: __________________________ Teacher: ______________________________

1. Why it is important to clean, sanitize and store equipment properly?

_________________________________________________________________
________________________________________________________________

2. Discuss the procedure involved in manual and mechanical dishwashing?

__________________________________________________________________
__________________________________________________________________
3. Explain good housekeeping practices that must be observed to maintain
cleanliness and sanitation.
______________________________________________________________________
______________________________________________________________________

Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able to difficult to impossible to
follow follow follow follow
The explanation The The The explanation
posed and explanation explanation posed and
Concise methods used posed and posed and methods used are
are advanced. methods used methods used inadequate
are are somewhat
appropriate. simple.
Thorough and Substantial Partial or not Misunderstanding
Comprehensive comprehensive explanation comprehensive or serious
explanation Explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant
PERFECT
SCORE (16/16)

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 What I Have Learned

Directions: Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment and working premises using Oslo paper, coloring materials, pencil, pentel
pen and ruler.
Name: __________________________________ Yr. & Sec.: ____________________________
Subject/Topic: __________________________Teacher: ___________________________

Your slogan will be rated using the CRITERIA below:

SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given topic
4 Creatively done and neat enough with relevance to the given topic
3 Creatively done and neat enough but no relevance to the given topic
2 Simply done and neat enough but not so relevant to the given topic
1 Poorly done with erasures and irrelevant to the given topic

Assessment

Directions: Read each statement carefully, write the corresponding letter of the
correct answer. Write your answers on a separate sheet of paper.
Name: ________________________________ Yr. & Sec.: ____________________________
Subject/Topic: __________________________Teacher: ___________________________

1. These are the cleaning agents, solvents, or any substance used to wash
tableware, surfaces, and equipment.
A. Acid cleaners C. Detergents
B. Abrasives D. Solvent
2. It is generally used to remove heavy accumulations of soil that are difficult to
remove with detergents, solvents, and acids.
A. Abrasives C. Detergents
B. Acid cleaners D. Solvent
3. In monitoring during production which of the following statement is NOT
correct?
A. For bulk packs, do not check the product.
B. Preparation of fish must be monitored regularly.
C. Packaging for retail pack, proper packing of products must be checked.
D. Proper drying or cooking endpoint must be observed to ensure uniformity
of product quality.
4. This will serve as a database for the company that serves as a ready source
information as to the condition of equipment and tools.
A. Evidence B. Procurement C. Recording D. Report

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5. In record keeping/reporting which of the following is NOT included?
A. Check production record.
B. Check quality control record.
C. Check marketing distribution records.
D. NONE OF THE ABOVE
6. Which of the following is NOT a sample report on a breakdown of
equipment/machine and tools?
A. Equipment checked.
B. Purpose and Tolerance
C. Inspection Equipment required
D. NONE OF THE ABOVE
7. What information should be declared in every container or in retail package?
I. Name of the product and product identification
II. Name and address of the manufactured
III. Ingredients (itemized in decreasing)
IV. Origin

A. I, II, III, IV C. I, II, III

B. I, II, III D. II, III, IV
8. What must be observed in the proper drying or cooking endpoint?
A. It is monitored regularly.
B. Properly stacked in carton boxes
C. Uniformity of product quality
D. ALL OF THE ABOVE
9. In handling raw materials and supplies, which quality components should be
checked?
A. Color and purity
B. Condition of fish
C. Presence of foreign materials
D. ALL OF THE ABOVE
10. What aspects of workplace sanitation regulation in implementing sanitary food
handling practices are should be applied?
I. Handling raw materials and supplies
II. Monitoring during production
III. Locally produced products
IV. Locally manufactured/repacked products

A. I, II B. II, III C. III, IV D. I, II, III, IV

References
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module
CBLM 1 Fish Processing, Module 1, Lesson V. pp.60-71
https://www.manufacturing.net/operations/article/13183950/the-ins-and-outs-
of-dispensing-equipment, retrieved on January 20, 2021.

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