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PERFORMANCE STANDARDS
Food processing equipment is switched off and unplugged after operation in accordance with the manufacturer’s specifications Food processing tools, equipment and instruments are cleaned, sanitized and stored according to manufacturer’s specifications and workplace policies and regulations Minor preventive maintenance in equipment is performed in line with organization’s maintenance system Main machine parts are inspected ang checked in line with organization’s policy Condition of machine is monitored to ensure its availability in accordance with workplace rules and regulations
Activitie
s
Perform Post-Operation
LEARNING
OUTCOME 3
Let us determine how much you already know about Post Operation activities
What Do You Already
Know?
PRETEST Learning Outcome 3: Directions: Read each statement carefully and choose the letter of the best answer.
- Why do you need to inspect and check equipment/machines before, during and after using them? a. to make sure they are in good condition b. to determine defective machine parts c. to determine trouble shooting activities to perform d. all of these
- There is a strong odor of a gas coming from the LPG tank of the gas range in your Food Processing Laboratory Room, which of these will you conclude?Clean the hydrometer thoroughly and dry it before using it each time. Handle with clean dry hands or with clean cloth a. the LPG tank has a leak b. The hose connected to the LPG might be leaking c. The LPG regulator is defective d. All of these
- In order to prevent electrocution or fire due to short circuits, which of these should you do before using any equipment/machine? a. check electrical outlets b. check plugs and switch of electrical equipment/machines c. check electrical cords d. all of these
- Which of these is a manufacturer’s specification concerning the use of a freezer in the food processing plant? a. switch off before unplugging b. just unplug even if not switched off c. do not defrost regularly d. none of these
- To prevent the metal surface of your gas range, oven and gas stove to corrode, which of these should you do? a. wash with soap and water b. wipe off spilled food then wash and wipe thoroughly c. scrape the surfaces with spilled food then apply lubricants d. none of these
Inspecting and Checking Condition of Equipment/Machines Before, During and After Operation All equipment/machines to be used in processing /preserving foods like fish, meat, fruits and vegetables must be inspected and checked to determine their condition prior to use and even after using them. Before they are to be stowed or kept after use, they must be inspected and checked to make sure they are in good condition and ready for use in the next processing operation. Religiously inspecting and checking the equipment/machines after use will help determine the presence of damaged or defective parts that need to be repaired or replaced. Inspecting and checking the equipment /machines will also help determine the presence of equipment/machines that breakdown and cannot be used in the next processing operation. Defective plugs, switch and other parts of equipment/machines that are electrically operated will also be determined and thus avoid accidents like electrocution and other hazards arising from short circuit, etc. Inspecting and checking the equipment before, during and after using them will also help in effectively planning and efficiently carrying – out trouble shooting and preventive maintenance activities which include checking the following: Perform Post-Operating Procedure Equipment are essential machines in a food processing plant that are important in undertaking activities in line with processing 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 that 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 such as 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 a longer serviceability and are more efficient in terms of their operation. Information Sheet 3. Read and understand the information sheet 3.3 for these will provide you additional knowledge on the lesson
What Do You Need to
Know?
- Machine temperature – this is checked to avoid overheating
- Hydraulic fluid – this must be checked to guarantee that the equipment/machine which is operated by water or other liquids moving through pipes under pressure will function well
Performing Minor Preventive Maintenance Preventive Maintenance is a system of maintenance that aims to minimize or eliminate breakdown in equipment and machinery by a program of regular inspection and repairs. This is done make sure that all equipment machines in the food processing plant are always in good condition and ready for use anytime. Regularly inspecting the condition of equipment/machines and promptly repairing those ones that breakdown will guarantee that the processing of food will be smoothly undertaken as required by the company thus, eliminating or minimizing the occurrence of accidents or faulty operation of equipment/machines. It is important to remember, however, that the preventive maintenance activities to be undertaken must be in conformity with manufacturer’s specification and in line with company’s policy. The following are some minor preventive maintenance done with equipment/machines:
- Checking the switch, plugs and electrical cords of electrically operated equipment.
- Checking the parts of some equipment/machines to determine if there are defects, wear and tear, cracks, leaks, rusts or corrosion.
- Checking the equipment/machine thoroughly to make sure that all parts are intact. Missing parts will cause the equipment/machine to malfunction.
- Cleaning, sanitizing and stowing all equipment/machines according to manufacturer’s specifications and workplace policies and regulations.
- Regularly checking and inspecting main machine parts to guarantee that the machine is in top shape or condition.
- Checking the condition of the machine and classify them as: a. Serviceable b. Repairable c. Defective
- Applying lubricants like oil and grease that undergo corrosion and friction to prevent or minimize wear and tear of rubbing surfaces.
- Checking machine temperature, hydraulic fluid, vibration, etc.
- Performing proper cleaning, care and sanitation. Below are examples of how some equipment/ machines are properly maintained or cared for:
- Replacement of the missing parts of a can sealer, pressure cooker, gas range, gas stove, etc.
- Replacement of defective or malfunctioning electrical cords, plugs and switch of electrically operated equipment like freezer, refrigerator, smokehouse, fish scalers, blenders, poly sealers, etc.
- Applying lubricant to machine parts that are slightly undergoing corrosion or wear and tear.
- Replacement of machine parts with cracks or leaks.
- Replacement of leaking pipes in equipment requiring hydraulic fluid.
The Can Sealer The parts of an automatic manual can sealer are easier to dismantle and assemble as compared with the automatic electrically operated sealing machine. However, when dismantling or assembling the parts of the can sealer, careful handling is required to make sure all parts are properly in place and not a single part is misplaced or lost. Before assembling the parts, these must be done:
- Check that all parts are present.
- Lubricate parts that rub each other to prevent friction that leads to wear and tear of surfaces.
- Lubricate the crankshaft, the seaming head, bevel gears, clamp, etc. Wipe away excess lubricant.
- Wash the chuck and the base plate after sealing tin cans with soap and clean water to remove oil, sauce and brine that spilled on them. Rinse thoroughly. Wipe dry with a clean towel.
- Store in a clean dry place.
- Replace all damaged, missing or defective parts. The Pressure Cooker
- Thoroughly wash with soap and hot clean water then drain completely before and after use.
- Lubricate the metal – to – metal seal with cooking oil, petroleum jelly, Vaseline, etc. to prevent the cover from scratching or sticking. Check this seal from time – to
- time during the canning process to be sure sufficient lubrication is present. Apply a thin film of lubricant to the edge inside the cooker where the inside wall begins to bevel.
- Apply lubricant on the threads of the bakelite wing nuts; wipe away excess lubricant.
- Always keep safety openings clear to make sure steam can pass through them.
- Before and after using the cooker, clean the vent pipe by carefully inserting a thin piece of wire in the vent and run it gently in and out to be sure it is clear and unobstructed. Rinse with hot water.
- Do not subject the cooker to sudden extreme temperature changes as this will cause expansion or contraction which can crack the cast aluminum pressure cooker. Do not add cold water to a cooker that boiled dry or cool a hot cooker suddenly by pouring cold water or wrapping it with wet cloth.
- If you ever drop the cooker, it must be examined for damage.
- Periodically wipe – off the metal – to – metal seal with a clean towel to remove any build – up of hardened lubricant. Avoid hard scrubbing of the metal – to – metal seal to prevent damage.
- Prevent discoloration by scrubbing with an aluminum cleaner or soap impregnated steel wool cleaning pad. Pitting of the cooker is prevented by washing, rinsing, and drying the unit thoroughly every after use.
- Always store the cooker in a dry area when not in use. The cover should be stored separately from the cooker or upside down on the cooker to allow air circulation. Always be sure cover and cooker are thoroughly dry to protect against pitting and corrosion.
- Protect the metal – to metal seal from being struck and dented.
The Refrigerator The refrigerator which has an automatic defroster should be thoroughly cleaned every week by wiping off containers of food and removing all foods that cannot be used. Refrigerators which do not have automatic defrosters should be defrosted whenever the frost on the frosting unit is over ¼ inch thick. When caring for your refrigerator follow the procedure below:
- Wipe up spilled food immediately.
- Wash inside shelves and trays at least twice a week with 1 table spoon baking soda dissolved in 1 liter clean water.
- Rinse and dry thoroughly.
- Flush drains/defrost weekly. When defrosting the refrigerator follow these steps:
- Turn off the electric current.
- Remove all ice trays and frozen foods from the freezing unit.
- Wrap frozen foods in newspaper to keep them from thawing.
- Put the drip tray in the proper place to catch the melted ice.
- Place pans of hot water in the lower part of the freezing unit. Allow the ice to melt. Never use a sharp or pointed object to remove the ice.
- Remove the food in the lower part of the refrigerator.
- Wipe the inside portion of the freezing unit as well as the refrigerator with water to which 1 teaspoon baking soda has been added for each quart.
- Turn on the current and return the food to the refrigerator. Proper use the refrigerator by following these steps:
- Study the booklet which is supplied by the manufacturer.
- Keep the temperature between 35ºF and 45ºF.
- Allow the food to cool before putting it in the refrigerator.
- Open the door only when absolutely necessary and keep it open as short a time as possible.
- Put leftovers in small dishes and use them as soon as possible to avoid overcrowding the refrigerator.
- Remove food from paper bags before storing in the refrigerator.
- Do not store unopened cans of food in the refrigerator unless they are to be chilled for the next meal.
- Store foods in covered dishes or glass jars to prevent odors from spreading.
- Avoid getting grease on the gasket around the door.
- Decide on a definite place in which to keep each kind of food, and put the foods in the same places each time so that you will not waste time in looking for them.
The Oven Follow these steps when cleaning your oven:
- Use a pancake turner to remove food immediately after it has spilled on on the oven.
- Clean the oven thoroughly with a special cleaner when it is cool.
- Wipe the oven with soapy water. Rinse with clean water and dry.
- Turn on the oven for a few minutes to dry all parts so that they will not rust.
- Be sure the gas tank and hose do not have any leaks. Reporting the Breakdown of Equipment/Machine, Tools and Utensils The person in charge of inspecting and checking equipment/machines used in processing foods like fish, meat, fruits and vegetables must make the necessary report regarding the breakdown of equipment/machine, tools and utensils and furnish the report to the person responsible in scheduling the trouble shooting and repair of any equipment/machine, tools and utensils that breakdown. In preparing such report, it is necessary to follow the prescribed format required by the company or organization. This is done to rigidly monitor the condition of all equipment/machines to ensure their serviceability in accordance with workplace rules and regulations. Through the prepared reports, a conclusion as to the condition of equipment/machines can be accurately made as to: a) serviceable , b) repairable and c) defective. The compiled reports will provide a ready database as to the needs of the company in terms of:
- machine parts to be purchased
- expenditures incurred for repair and purchase of machine parts
- labor requirement for preventive maintenance and trouble shooting
____________ 1. to test the accuracy; to examine something in order to establish its state or condition ____________ 2. is mechanical failure causing a machine or equipment to malfunction. ____________ 3. a break or fissure on some parts of an equipment as in the body of a pressure cooker. ____________ 4. death or execution from electric shock. ____________ 5. to carefully examine a machine or equipment in order to determine maintenance to undertake. ____________ 6. a substance like oil or grease that coats or treats a machine to lessen friction and the wear and tear of machine parts due to constant rubbing of surfaces. ____________ 7. a system of maintenance that aims to minimize or eliminate breakdown in equipment and machinery by a program of regular inspection and repairs. ____________ 8. to restore a machine or equipment that breaks down into good order or condition. ____________ 9. electrical device having two (2) states, ON (closed) OFF (open). ____________ 10. to turn off an electrical device. Refer to the Answer Key – What’s Your Score? The use of appropriate equipment in top condition is of primary importance in the production of good food. Standardized equipment, a variety of knives, the right kitchen tools, utensils, and appliances all contribute to the production of processed food with an excellent quality It is therefore important to religiously conduct post operation activities to make sure that equipment/machineries are properly inspected, checked, cleaned and sanitized and subjected to preventive maintenance in accordance with manufacturer’s specification and company policies. The Preventive Maintenance to be performed includes checking the following:
- Machine temperature
- Hydraulic fluid
- Wear and surface condition
- Crack
- Leak detection
- Vibration
- Corrosion
- Electric insulation
How Much Have You
Learned?
Direction: Fill in the blanks.
