Junior/Senior High School
Grade 10/12
Agri-Fishery Arts
TLE/TVE/TVL PACKETS
Performance Assessment and Competency-based Knowledge in Essential Technical Skills
Food Processing NC II
(Processed Fish by Vacuum or Ordinary Poly-packing)
Grade 10 - Work Sheet and Information Sheet
Quarter 3 – Week 1-2
4
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
Worksheet No. 1
Name:
Grade & Section:
Grade Level
Grade 10/12
Learning area
Food Processing NC II
Lesson Title
LESSON 2: Processed Fish by Vacuum or Ordinary Poly-packing(VP)
Objective/s
LO 1. Inspect packaging materials, tools and equipment
At the end of this learning activity, you are expected to:
1.1. Inspect packaging materials for visual defects
1.2. Report to supervisor for appropriate for appropriate action
Code:
TLE_AFFP9-12VP-IIa-c-1
Duration:
Quarter 3 – Week 1 (10 hours)
Supplies/Materials
Paper, ballpen
Tools/Equipment
Suggested
Reference/s
1. Curriculum Guide
2. Vacuum packing - Wikipedia
3. www.yourbestdigs.com/reviews/the-best-vacuum-sealer
Steps/Procedure:
1. Read Information sheets no. 2.1.1.
2. Conduct inspection on packaging materials for visual defects.
3. Report to supervisor for appropriate action.
4. Answer the guide questions and accomplish the assessment.
5. Submit your output to your teacher.
Guide Questions
1. Why is there a need to report your findings after inspecting the
packaging materials?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Assessment
2. Will there be a great effect if you will not inspect and report
packaging materials? Why or Why not?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Task 2.1.1
Performance Task: Individual
Instruction: Inspect at least 5 products in your
home/kitchen using packaging materials and report their
findings with the help of packaging material inspection
checklist.
5
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
Checklist:
Name of
Product
Type of
Packaging
Material
Without
Defects
With
Defects
Remarks
/
Small holes were found at
the bottom of packaging
material due to insect
bites.
Findings were reported to
concerned personnel.
Example:
Banana
chips
Poly packs
1.
2.
3.
4.
5.
6
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
CRITERIA
Very Good
(10 points)
Good
(8 points)
Inspect
packagin
g materials
for visual
defects
Able to
inspect at
least 5
products
in your
kitchen/ho
me using
packagin
g materials
and report
their
findings
with the
help of
packagin
g material
inspection
checklist
Able to
inspect at
least 4
products
in your
kitchen/ho
me using
packagin
g materials
and report
their
findings
with the
help of
packagin
g material
inspection
checklist
Needs
Improvem
ent
(6 points)
Able to
inspect at
least 3
products
in your
kitchen/ho
me using
packagin
g materials
and report
their
findings
with the
help of
packagin
g material
inspection
checklist
Poor
(4 points)
Total
Able to
inspect at
least 2
products
in your
kitchen/ho
me using
packagin
g materials
and report
their
findings
with the
help of
packagin
g material
inspection
checklist
Total Score
NOTE:
If you answered all the items correctly, you are now ready to proceed to the next
learning competency. If you still have incorrect answer in any of the items, you are required to
retake the missed item before you proceed to the next learning competency.
Evaluator: (Teacher/Parent/Responsible Adult)
___________________________
Name & Signature / Date
7
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
Worksheet No. 2
Grade Level
Learning area
Lesson Title
Grade 10/12
Food Processing NC II
LESSON 2: Processed Fish by Vacuum or Ordinary Poly-packing(VP)
Objective/s
LO 1. Inspect packaging materials, tools and equipment
At the end of this learning activity, you are expected to:
1.3 Check packaging equipment and tools for vacuum or ordinary poly
packing for the required settings in accordance with established
standards.
TLE_AFFP9-12VP-IIa-c-1
Quarter 3 – Week 2 (10 hours)
Paper, ballpen
Code:
Duration:
Supplies/Materials
Tools/Equipment
Suggested
Reference/s
1. Curriculum Guide
2. CBLM Food Processing
3. Vacuum packaging machine common faults and troubleshooting - Knowledge
- Full More (Shanghai) Packaging Trading Co.,Ltd (shrink-machine.com)
4. impulse sealer parts and labels - Google Search
5. Impulse sealer trouble shooting (slideshare.net)
Steps/Procedure:
1. Conduct regular check up of your equipment/machine.
2. Identify the parts of the packaging equipment to be check.
3. Identify the machine/ equipment which is defective, worn out,
dangerous or one which damaged or not functioning normally.
4. Answer the guide questions correctly.
3. Accomplish the checklist and make a report in checking of packaging
equipment and tools for vacuum or ordinary poly packing.
4. Submit your output to your teacher.
Parts of Impulse sealer
8
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
Guide Questions:
1. Why is there a need to check the packaging equipment and tools
before using them?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
2. What is the purpose of your equipment maintenance checklist?
Does it help? Why or Why Not?
_______________________________________________________________________
_______________________________________________________________________
________________________________________________________________________
______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Assessment
Check the given packaging equipment below for ordinary poly packing
for the required settings in accordance with established standards using
the equipment maintenance checklist. Make an inspection report and
submit to your teacher.
9
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)
EQUIPMENT MAINTENANCE CHECKLIST
Equipment
:
IMPULSE SEALER
Location
:
FOOD PROCESSING LABORATORY
YES
NO
CHECKING ITEMS
1. Are the power cable and outlet clean and dry? Part well secured,
no cut, splice and crack?. Properly label?
2. Are all the parts complete?
3. Is the power switch functioning well?
4. Is the body cleaned without residual foods in it?
5. Is the equipment in 100% condition? If not, was a report prepared
and submitted to authorize personnel?
Remarks:
Inspected by:
Date:
INSPECTION REPORT
Equipment/
Machine
Condition
Findings
Example:
Vacuum
packaging
machine
Not functional
The voltage is too
low and the fuse
is blown.
Recommendation
Use a voltage
regulator, replace
the fuse and
adjust the position
of the travel
switch to find out
the cause of the
fault.
1.
Inspected by: _______________________________ Date: ______________
Name and Signature
Submitted to:________________________________ Date: ______________
Name and Signature
Scoring Rubric:
One (1) point for every correct answer.
NOTE:
If you answered all the items correctly, you are now ready to proceed to the next learning
competency. If you still have incorrect answer in any of the items, you are required to perform the missed
task before you proceed to the next learning competency.
Evaluator: (Teacher/Parent/Responsible Adult)
________________________________
Name & Signature / Date
10
Food Processing NC II
Lesson: Package Finished/Processed Food Products (Pk)
Code: (TLE_AFFP9-12VP-IIa-c-1)