GRADE 7 FOOD PROCESSING - BUDGET OF

WORK FIRST GRADING

TOPIC LEARNING COMPETENCIES CODE NO. OF DAYS

I. UNIT ONE: USE FOOD

PROCESSING TOOLS,
EQUIPMENT AND
UTENSILS
a. Food(fish) processing tools and LO1. Select tools,
equipment/instruments equipment and 3 days
b. Food (fish)processing utensils
methods
c. Faults and defects of tools,
equipment and instruments in
food (fish) processing
Equipment
d. Reporting procedures

e. Procedures in using the standard

measuring devices and
instruments
f. Sanitizing procedures LO2. Use tools,
 (include topics on sanitizing equipment
agents) and 3 days
g. Calibrating measuring instruments
devices and instruments following
h. Using the appropriate standard
food(fish) processing tools procedures
,equipment and instruments

i. Procedures in cleaning,
sanitizing equipment and
instruments prior to storage
j. Switching off and
unplugging food (fish)
processing equipment
k. Cleaning and sanitizing
procedures
l. Storing food processing
tools, equipment and
instruments LO3.Perform post operation 3 days
m. Procedures in minor activities.
preventive machine
maintenance
n. Various condition of
machine
 Serviceable
 Repairable
 Defective
o. Disposal of defective tools,
equipment and instruments
relating to environmental laws
(DENR, LGU, etc.)and
 waste management procedures

II. UNIT TWO:

PERFORM
MATHEMATICAL
COMPUTATIONS LO1. Gather and 3 days
tabulate the recorded
a. Weights and measurements data relevant
 Gravimetric to processed
 Volumetric food
 Lengths, diameter, widths production.
 Seam measurements
 Hotness/coldness
temperature
 Concentrations of
solutions
b. Demonstrate understanding
3 days
Basic Mathematical
Skills:
 Ingredient formulations
Percentage formulations
 Conversions
 Ratios and proportions

Spoilage and rejects

and corresponding LO3.Calculate the
percentages production input
 Recoveries and yields and and 3 days
corresponding percentages output.
 Demonstrate understanding on: 3 days
 Ingredient formulations LO4.Compute the
 Percentage formulations costs of production.
 Conversions
Ratios and proportions
 Spoilage and rejects and
corresponding percentages
 Recoveries and rejects and
corresponding percentages LO1.Observe
 Simple record keeping personal
hygiene and
good
grooming.

III. UNIT THREE: INTERPRET

PLANS AND DRAWINGS

a. Demonstrate understanding on:

 Fish processing activities
 Lay-out plan of fish processing area LO1. Interpret layout plan. 3 days
 Signs and symbols in lay-out plan
and processing area

b. Different packaging for fish LO2. Perform outer

products packaging
 Designing packaging materials procedures. 3 days
 Proper labeling (signs,
symbols, content, ingredients, etc.)
UNIT FOUR: APPLY FOOD
SAFETY AND SANITATION

a. GMP Requirements on
Personal Hygiene LO1.Observe
b. Personal protective personal
equipment hygiene and 3 days
c. Parts and functions of personal good
protective equipment grooming.
d. Workplace health and
safety requirements
e. Good grooming and
personal hygiene (ex.
Washing of hands,etc.)
f. Sanitizing PPE

g. Safety measures and

practices LO2. Implement food
 First aid procedures safety practices
 andd safety principles and
practices 3 days
 Good food manufacturing
practices
 TQM and other food
quality system principles
 Codes and regulations

h. HACCP, LO3. Conduct work in accordance with

 Proper waste disposal environmental policies and procedures
 Environmental protection and
concerns 3 days
 Monitoring practices
 Record keeping procedures

i. Environmental hazards
 Procedures used to prevent or
control environmental risks
 Mitigation procedures
 Disaster preparedness
 Basic concepts of hazard
identification risk assessment and LO4. Participate in
control options. improving
 Identifying and responding to environment
hazards al practices at
 Investigating incidents and work.
improving environmental
management and resource
utilization 4 days
 Impact of work practices on
resource utilization and wastage
j. Handling requirements for
hazardous waste
 Procedures for responding to
unplanned incidents such as spills and
leaks as relevant to the work area
 Rehabilitation procedures
 Monitoring practices
 Record keeping procedures

i. Environmental hazards
 Procedures used to prevent or
control environmental risks
 Mitigation procedures
 Disaster preparedness
 Basic concepts of hazard
identification risk assessment and LO4. Participate in
control options. improving
 Identifying and responding to environment
hazards al practices at
 Investigating incidents and work.
improving environmental
management and resource
utilization 4 days
 Impact of work practices on
resource utilization and wastage
j. Handling requirements for
hazardous waste
 Procedures for responding to
unplanned incidents such as spills and
leaks as relevant to the work area
 Rehabilitation procedures