COMPETENCY BASED LEARNING MATERIAL Sector : PROCESSED FOOD AND BEVERAGE Qualification Title: FOOD PROCESSING NC II Unit of Competency: Process Food by Salting, Curing and Smoking Module Title: Processing Food by Salting, Curing and Smoking Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page TABLE OF CONTENTS Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page HOW TO USE THE LEARNING MATERIALS Welcome to the module in “Processing Foods by Salting, Curing and Smoking”. This module contains training materials and activities for you to complete. You are required to go through a series of learning activities in order to complete each learning outcome of the module. In each learning outcome there are Information Sheets, Self-Checks, Task Sheet and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills. To gain these skills, you must learn basic concepts and terminologies. For the most part, you'll get this information from the Information Sheets and TESDA Website, www.tesda.gov.ph This module is prepared to help you achieve the required competency, in Processing Foods by Salting, Curing and Smoking. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your instructor. Remember to: Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module. Most probably your trainer will also be your supervisor or manager. Your trainer is there to support you and show you the correct way to do things. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page You will be given plenty of opportunity to ask questions and practice in your respective laboratory. Make sure you practice your new skills during regular training schedule. This way you will improve both your speed and memory and also your confidence. Use the Self-checks, Job Sheets at the end of each section to test your own progress. When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Achievement Chart. You need to complete this module before you can move on to the next module. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page LIST OF COMPETENCIES (FOOD PROCESSING NC II) COMPETENCY BASED- LEARNING MATERIALS No. Unit of Competency Module Title Code 1. Process Food by Salting, Curing and Smoking Processing Food by Salting, Curing and Smoking PFB751330 2. Food Process by Fermentation and Pickling Processing Food by Fermentation and Pickling PFB751331 3. Process Food by Sugar Concentration Processing Food by Sugar Concentration PFB751332 Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page 4. Process Food by Drying and Dehydration Processing Food by Drying and Dehydration PFB751333 MODULE CONTENT SECTOR : PROCESSED FOOD AND BEVERAGE UNIT OF COMPETENCY :PROCESS FOOD BY SALTING, CURING AND SMOKING Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page MODULE TITLE : PROCESSING FOOD BY SALTING, CURING AND SMOKING MODULE DESCRIPTION : This module covers the procedure in preparing equipment/tools, apparatus and utensils for food processing. SUGGESTED DURATION : -- hours LEVEL OF QUALIFICATION : NC 2 SUMMARY OF LEARNING OUTCOMES: At the completion of the module the trainees/students must be able to: LO1. Perform proper cleaning operation and sanitation of the different equipment, apparatus, tools and utensils for the process. LO2. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page LO1. PERFORM PROPER CLEANING OPERATION AND SANITATION OF THE DIFFERENT EQUIPMENT, APPARATUS, TOOLS AND UTENSILS FOR THE PROCESS. ASSESSMENT CRITERIA: Equipment, tools, apparatus and utensils for the above processes are sanitized and readied based on the acceptable standards/criteria. CONTENTS: Proper cleaning operation and sanitation of the different equipment , apparatus, tools and utensils for salting, curing and smoking. CONDITION: The trainee/students must be provided with the following: Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page METHODOLOGY: Lecture Actual demonstration LEARNING EXPERIENCE Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page Read Information Sheet 1.1-1 on the Perform proper cleaning operation and Read all the information in the information sheet. sanitation of the different equipment, apparatus, tools and utensils for the process. Answer Self check 1.1-1 on Perform proper cleaning operation and sanitation of the different equipment, apparatus, tools and utensils for the process. Compare answers with the answer key. You are required to get all answers correct. If not, read the information sheet again to answer all questions correctly. Read Information Sheet 1.1-2 Perform Perform all activities required by the information sheet. proper cleaning operation and sanitation of the different equipment, apparatus, tools and utensils for the process. Read Information Sheet 1.1-3 on Perform proper cleaning operation and sanitation of the different equipment, apparatus, tools and utensils for the process. Food Processing NC II Process Foods by Salting, Curing and Smoking Perform all activities required by the information sheet. Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page INSTRUCTION SHEETS Information Sheet 1. 1-1 When it relates to food equipment, the cleaning process involves removing excess leftover food or soil from the equipment. To ensure safe food handling, removing these substances is a step you cannot skip. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page There are a few options you have when it comes to cleaning agents. What you can use depends on the type of equipment you have and the surfaces with which it comes in contact. Detergents Detergents should be used for cleaning table surfaces and equipment. Since detergent penetrates quickly and softens the surface, it makes the cleaning process easier. Solvent Cleaners Use solvent cleaners for equipment and surfaces touched by grease or where grease is burned on. These solvents are also called degreasers. Acid Cleaners Acid cleaners take care of mineral deposits when detergents can’t do the job. Sometimes mineral deposits will form in equipment that touches water, such as washing machines and steam tables. Abrasive Cleaners Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page If the food equipment has creases and hard-to-reach places, you might need to use an abrasive cleaner. These cleaners help take care of heavy accumulations and might even disinfect. Sanitizing Procedures If you’re dealing with food equipment, cleaning is not enough. You also need to sanitize after you’ve cleaned the surface. You should only sanitize after a surface has been cleaned. This is because if the equipment has food residue on it, the residue can react with chemicals during the sanitation process. Sanitizing can be accomplished by using chemicals, heat, or radiation. You should know, however, that although radiation is an option, it is rarely used in food handling sanitizing procedures. Heat Sanitizing Heat sanitizing is pretty straightforward. There are three ways to use heat to sanitize food equipment: steam, hot water, and hot air. Hot water is the most typical method used in restaurants. The sanitation is delivered by putting the equipment in a washing machine where the water can get as hot as 171 degrees Fahrenheit. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page Sanitizing food equipment using heat will depend on the size of the equipment. For larger equipment, you might need to resort to hot air or steam. Chemical Sanitizing Common chemicals used to sanitize include chlorine, iodine, and ammonium. The concentration, temperature, and contact time has to be precise to ensure that harmful bacteria are killed and equipment is ready to use safely again. Follow Manufacturer Guidelines When Cleaning and Sanitizing If you work with food handling equipment, you know the importance of making sure it’s clean to avoid food contamination. But before you start cleaning and sanitizing, it’s always important to make sure the cleaners and methods you use are recommended by your equipment manufacturer. Following your manufacturer’s guidelines will help extend the life of your equipment. If your facility needs new food handling equipment, be sure to take a look at our products. We offer automatic and commercial weighing solutions for a wide range of industries. Food Processing NC II Process Foods by Salting, Curing and Smoking Date Developed: Document no. Developed by: Evangeline A. De Ocampo Revision #00 Issued by: Page
