CBC Food Processing N CII

TESDA-SOP QSO-01-F08

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TESDA-OP-CO-01
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Certification 08 March 2017
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COURSE DESIGN

COURSE TITLE : FOOD PROCESSING NC II
NOMINAL DURATION : 568 hours
QUALIFICATION LEVEL : NC 2
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and desirable attitude in processing
foods by salting, curing, smoking, fermentation and pickling; canning and bottling by using sugar
concentration. It covers the preparation of equipment, tools, utensils, raw materials and other
ingredients, packaging and preparation of production report.
COURSE OUTCOMES:
Upon completion of this course students/trainees must be able to:
1. Develop the skill in processing foods by salting, curing, smoking, fermentation, pickling,
canning and sugar concentration.
2. Prepare food processing equipment, tools, materials and utensils
3. Prepare raw materials based on specified process
4. Pack processed products in appropriate packaging materials
ENTRY REQUIREMENTS:
Candidate /trainee must posses any of the following qualifications:
1. High school graduate

2. 18 years old and above
3. Good moral character
4. Can communicate
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COURSE STRUCTURE:
Units of Competency Module Title Module Contents Nominal

A. BASIC
1. Communication 1.1 Participating in 1.1.1 Parts of speech
workplace 1.1.2 Sentence construction
communication 1.1.3 Effective communication
1.1.4 Technical writing
1.1.5 Recording information
1.1.6 Types of forms
1.1.7 Basic mathematics
2. Team work 2.1 Working in a team 2.1.1 Team role

environment 2.1.2 Role & responsibilities w/ in a
team environment
2.1.3 Team member’s role &
responsibilities
2.1.4 Relationships w/ team members
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and discussion
making
B. COMMON
1. Apply food safety 1.1 Applying food safety 1.1.1 Personal Protective
and sanitation and sanitation
Equipment
1.1.2 Parts and function of PPE

1.1.3 Workplace health and safety
requirement
1.1.4 Good grooming and personal
hygiene
1.1.5 Sanitizing PPE
1.1.6 Food safety, principle and
practice
1.1.7 Sanitary food handling
practices
1.1.8 GMP
1.1.9 ISO, HACCP, EMS
1.1.10 TQM and other food quality
system principles
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1.1.11 Codes and regulation

1.1.12 Proper waste disposal
1.1.13 Environmental protection and
concerns
1.1.14 First aid procedure
1.1.15 Hazards in the workplace

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2. Operate food 2.1 Operating food 2.1.1 Food processing methods
processing, processing tools, 2.1.2 Food processing tools,
tools, equipment equipment and equipment/instrument
and instrument instrument 2.1.3 Sanitizing procedure
2.1.4 Calibrating equipment and
instrument
2.1.5 Operating food processing
equipment
2.1.6 Storing processing equipment
2.1.7 Minor preventive machine
maintenance
3. Use standard 3.1 Using standard 3.1.1 Standard measuring

measuring measuring devices devices/instrument
devices and and instrument 3.1.2 Checking, sanitizing, measuring
instrument devices and instrument
3.1.3 Calibrating measuring
devices/instrument
3.1.4 Procedure in using standard
measuring devices/instrument
3.1.5 Food processing methods
4. Perform 4.1 Performing 4.1.1 Weights and measure

mathematical mathematical 4.1.2 Basic mathematical skills
computation computation 4.1.3 Spoilage, rejects,
corresponding percentage
4.1.4 Recoveries and yield and
corresponding percentage
4.1.5 Ingredients formulation
4.1.6 Percentage formulation
4.1.7 Conversion
4.1.8 Ratios and proportion
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C. CORE
1. Process foods by 1. 1 Processing foods by 1.1.1 List of equipment, tools,
salting, curing & salting, curing and materials and utensils
smoking smoking 1.1.2 List of raw materials
1.1.3 Salting & curing solutions and
mixtures
1.1.4 Processing methods
1.1.5 Packaging processed products
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2. Process foods by 2.1 Processing foods by 2.1.1 List of equipment, tools,
fermentation and fermentation and materials and utensils
pickling pickling 2.1.2 List of raw materials
2.1.3 Processing methods/
products
3. Process food by 3.1 Processing foods by 3.1.1 List of tools, equipment,

sugar sugar concentration apparatus and utensils
concentration 3.1.2 Use of different tools,
equipment, apparatus and
utensils.
3.1.3 Processing methods/
products
3.1.4 Cleaning operation and
sanitation
3.1.5 Air drying and staring
different tools, equipment,
apparatus and utensils.
3.1.6 Calibrating different
equipment apparatus, tools
and utensils
3.1.7 Characteristic of fresh fruits
and vegetables
3.1.8 Cleaning fruit and vegetables
3.1.9 Methods of peeling
3.1.10 Size reduction method
3.1.11 Method of boiling prepared
fruits and vegetables for jelly
and marmalade
3.1.12 Cooking time
3.1.13 Measuring chopped fruits
and vegetables
3.1.14 Measurement of sugar
3.1.15 Mixing technique
3.1.16 Procedure in syrup for fruits
and vegetables
3.1.17 Sugar and acid analysis
3.1.18 Measuring pectin, acid and
sugar and other ingredients
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Duration
3.1.19 Methods of washing and

sterilized glass bottle
3.1.20 Sealing hermetically bottled
products
3.1.21 Air-cooled finished products
3.1.22 Label and store process
products
3.1.23 Procedure in labeling and
storing
3.1.24 Sealing canned/bottled
products
3.1.25 Cooling temperature
requirements
3.1.26 Cooling technique
3.1.27 Wrap processed products
4. Package 4.1 Packaging finished / 4.1.1 List of equipment, tools and
finished / processed products utensils for canning and
processed bottling.
products 4.1.2 Use of different equipment,
tools and utensils.
4.1.3 Cleaning and storing of
equipment, tools and utensils
4.1.4 Sanitizing canning and
bottling equipment, tools and
utensils
4.1.5 Calibrating canning and
bottling equipment and tools
4.1.6 Packaging materials for
canning and bottling
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COMPETENCY ANALYSIS:
Modules Total
UNIT OF 1 2 3 4 5 6 7
COMPETENCY
A. TOOL
1. Communication 1.1 1
2. Team work 2.1 1
B. COMMON
1. Apply food safety & sanitation 1.1 1
2. Operate food processing tools,
equipment/ instruments 2.1 1
3. Use standards measuring
devices/ instrument
4. Perform mathematical 3.1 1
computation
4.1 1
C. CORE
1. Process food by salting, curing 1.1 1
and smoking
2. Process food by fermentation 2.1 1
and pickling
3. Process food by sugar 3.1 1
concentration
4. Package finished / processed
4.1 1
products
Total 9
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ASSESSMENT METHOD:
 Demonstration of Practical Skills

 Written examination
 Direct Observation
 Simulated Workplace Settings
COURSE DELIVERY: (METHOLOGY)
 Self – pace
 Modular
 Demonstration
 Lecture
 Discussion
RESOURCES:
 References books
 Activity sheets
 List of equipment, tools, instruments, utensils, raw materials and other ingredients process
foods by salting, curing and smoking
EQUIPMENT:
 Smoke house
 Polysealer
 Chiller/ refrigerator/ freezer
 Oven
INSTRUMENTS:
 Salinometer
 Weighing scales of varying capacities & sensitivities
 Measuring spoons and cups
TOOLS & UTENSILS:

 Soaking oats
 Jack lifts, trolleys and wheelers
 Cutting implements like ss knives, ss slicers, ss peelers
 Bowls
 Chopping boards
 Colanders
 Sauce pans
 Utility trays
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 Food tongs
RAW MATERIALS:
 Fresh eggs
 Dressed poultry
 Fresh meat
 Fish and other marine products
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OTHERS INGREDIENTS:
 Salt
 Sugar
 Condiments
 Spices
 Herbs
 Grana solutions
 Fuel for smoking like wood, wood shavings, half dried leaves, coconut husks & shells, rice
hulls, corn cobs, saw dust
B. FERMENTATION & PICKLING

Equipment:
 Cold storage equipment like chiller, refrigerator, freezer
 Sealers (can & plastic)
 Plastic protect cap sealer
INSTRUMENTS:
 Weighing scale of varying capacities & sensitivities
 Measuring spoons
 Measuring cups for dry and liquid ingredients
TOOLS & UTENSILS:

 Jack lifts and trolleys
 Fermentation vats
 Cutting implements such as knives, peelers, slicer, cutter
 Kitchen utensils like casserole, colanders, bowls, food tongs
 Strainers, basting spoons paddle, steamer, exhauster
 Exhaust box, steam jacketed kettle lifter, wire basket, chopping boards, vegetable cutter,
osterizer
RAW MATERIALS:
 Fresh fruits
 Fresh vegetables
 Fresh fish
 Other marine products
OTHER INGREDIENTS:
 Refined sugar
 Salt
 Herbs
 Spices
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 Water
 Pickling solution
 Condiments
PERSONAL PROTECTIVE EQUIPMENT (PPE)

 Apron/ laboratory gown
 Mouth masks
 Gloves
 Rubber boots
 Head gears such as caps, hairnets, earplug
QUALIFICATION OF INSTRUCTORS:
 Be a holder of B.S. Degree or equivalent

 Must have at least one (1) year experience in industry or any related works or three (3)
years teaching experiences in related works.
 Must be board passers
 Holder of NC I (Food processing technician) given by accredited assessor
Must be computer literate
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SECTOR : PROCESSED FOOD AND BEVERAGE
UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND

PICKLING
MODULE TITLE : Preparing Equipment, Tools and Utensils

MODULE DESCRIPTION : This unit deals with skills, knowledge and attitudes required in
processing foods by fermentation and pickling.
SUGGESTED DURATION : -- Hrs.
LEVEL OF QUALIFICATION : NC 2
PREREQUISITE :
SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students must be able to:
LO1. Identify and prepare the different equipment, tools and utensil for process food by fermentation
and pickling.
LO2. Perform proper cleaning operation and sanitation of the different equipment, utensils for the
process.
LO3. Check and calibrate the different equipment tools, utensils for the process.
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LO1. IDENTIFY AND PREPARE THE DIFFERENT EQUIPMENT, TOOLS AND UTENSIL
FOR PROCESS FOOD BY FERMENTATION AND PICKLING
ASSESSMENT CRITERIA:
- Equipment, tools and utensils for fermentation and pickling are prepared.
- Parts of fermentation and pickling, tools and utensils are identified in accordance with
manufacturer’s specification.
- Function and uses of fermentation and pickling equipment, tools and utensils.
CONTENTS:
- Equipment, tools and utensils for fermentation and pickling.
- Parts of the different equipment, tools and utensils.
- Function and uses of the different equipment, tools and utensils.
CONDITION:
Equipment, tools and utensils may include:

- Tools - Apparatus
 Knives  Weighing scale
 Slicer  Salinometer
 Peeler  Sealers (can & plastics)
 Measuring cups
 Measuring spoon
- Equipment - Utensil
 Octo clam  Colander/strainer
 Trolleys  Chopping board
 Soaking container  Stainless steel
 Fermentation vat.  Spoon ladder
 wooden spoon
Perform proper cleaning operation of different equipment, tools and utensils for the above
processing method.
METHODOLOGY:
- Traditional/lecture type
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LO2. PERFORM PROPER CLEANING OPERATION AND SANITATION OF THE DIFFERENT
EQUIPMENT, UTENSILS FOR THE PROCESS.
- Equipment, tools and utensils for fermentation and pickling are washed in accordance with
the manufacturer’s specification.
- Equipment, tools and utensils for the above food processing method are sanitized and air
dried in accordance with manufacturer’s specification.
CONTENTS:
- Proper claiming and storing of equipment tools and utensils.
- Sanitizing fermentation and pickling equipment, tools and equipment.
CONDITION:
- Identify and prepare the different equipment tools and utensils for process food
fermentation and pickling.
- Method of sanitation procedure.
METHODOLOGY:
- Traditional/Lecture
ASSESSMENT METHOD
- Written
- Practical
- Direct observation
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LO3. CHECK AND CALIBRATE THE DIFFERENT EQUIPMENT TOOLS, UTENSILS FOR THE
PROCESS.
- Equipment and tools are calibrated as required in accordance with service manual.
- Equipment and tools are check as completeness as required by the process.
CONTENTS:
- Checking and calibrating formulation and pickling equipment and tools.
CONDITION:
- Equipment, tools and utensils may included:

 Cold storage equipment like refrigerators, freezer
 Jacks lifts and trolleys
 Weighing scales of various capacities
 Sealers (can & plastics
 Cutting implement such as knives, peelers, slicers, cutter
 Kitchen utensils like casserole, colander bowl, food tong, strainers, basting spoon
paddle, steamer exhauster.
- Perform proper cleaning operation of different equipment tools and utensils for the above
processing method.
METHODOLOGY:
- Traditional/ lecture type
ASSESSMENT METHOD:
- Written
- Practical
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- Direct observation
UNIT OF COMPETENCY : PROCESSES FOOD BY SALTING, CURING AND

SMOKING
MODULE TITLE : Preparing Raw Materials
MODULE DESCRIPTION : This module covers the procedure in preparing raw

materials for salting, curing and smoking.
SUGGESTED DURATION : -- hours
PREREQUISITE :
LO1. Identify raw materials needed for salting, curing and smoking.
LO2. Sort and grade fish/other marine products, meat and eggs for salting, curing and smoking.
LO3. Clean, wash and weigh raw materials in preparation for salting, curing and smoking.
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LO1. IDENTIFY RAW MATERIALS NEEDED FOR SALTING, CURING AND SMOKING.
- Raw materials needed for salting, curing and smoking are identified.
CONTENTS:
- Raw materials for salting, curing and smoking.
CONDITION:
The trainee/students must be provided with the following:

- Fresh eggs
- Dressed poultry
- Fresh meat
- Fish/other marine products
METHODOLOGY:
- Lecture
- Actual demonstration
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LO2. SORT AND GRADE FISH/OTHER MARINE PRODUCTS, MEAT AND EGGS FOR
SALTING, CURING AND SMOKING.
- Fish/other products are sorted and graded according to species, size and degree of
freshness in accordance with specifications.
- Poultry, meat and eggs are sorted and graded in accordance with specification.
CONTENTS:
- Grades of meat, poultry, eggs, fish and other marine products
CONDITION:
- Raw materials - Apparatus

 Fresh eggs  Weighing scale
 Dressed poultry
 Fresh meat
 Fish/other marine products
 Trolleys  Utility trays
 Wheelers
METHODOLOGY:
- Lecture
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LO3. CLEAN, WASH AND WEIGH RAW MATERIALS IN PREPARATION FOR SALTING,
CURING AND SMOKING.
- Eggs for salting are cleaned and washed in accordance with approved standard
procedures.
- Poultry for curing are skinned, eviscerated and washed in accordance with approved
specifications and standard procedures.
- Meat for curing are deskinned, deboned, sliced, chopped and minced in accordance with
approved specifications and standards procedures.
- Fish/other marine products are cleaned, descaled, eviscerated, deboned, filleted and
washed in accordance with approved specifications and standards procedures.
- Cleaned raw materials are weighed in accordance with approved specification.
CONTENTS:
- Procedures in the preparation of raw materials for salting, curing and smoking
CONDITION:

- Raw materials - Tools
 Fresh eggs  Cutting implements
 Dressed poultry  Scalers
 Fresh meat
 Fish/other marine products - Apparatus
 Weighing scale
- Equipment
 Trolleys - Utensil
 Wheelers  Chopping board
 Utility trays
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METHODOLOGY:
- Lecture

SMOKING
MODULE TITLE : Preparing Salting and Curing Solution and Mixtures

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MODULE DESCRIPTION : This module covers the procedure in preparing salting and
curing solution and mixtures.
PREREQUISITE :
LO1. Measure and weigh the required salt and other ingredients and adjuncts for salting, curing and
smoking.
LO2. Measure and weigh the required ingredients for pumping pickles and cover pickles and cover
pickle and dry cure are measured and weighed.
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LO1. MEASURE AND WEIGH THE REQUIRED SALT AND OTHER INGREDIENTS AND
ADJUNCTS FOR SALTING, CURING AND SMOKING.
- Required salt and other ingredients and adjuncts for salting and curing are measured and
weighed in line with approved specifications and OHS requirements.
CONTENTS:
- Measurement of slat and other ingredients and adjuncts for salting and curing
CONDITION:

- Supplies - Apparatus
 Salt (refined and rock)  Weighing scale
 Curing salt - Utensils
 Phosphate  Mixing bowls
 Water (to dissolve phosphate) - Tools
 Sodium Erythorbate  Measuring cups
METHODOLOGY:
- Lecture
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LO2. MEASURE AND WEIGH THE REQUIRED INGREDIENTS FOR PUMPING PICKLES AND
COVER PICKLES AND COVER PICKLE AND DRY CURE ARE MEASURED AND WEIGHED.
- Required ingredients for pumping pickle, cover pickle and dry cure mixture are measured
and weighed in line with approved specifications.
CONTENTS:
- Measurement of ingredients for pumping pickle, cover pickle and dry cure mixture.
CONDITION:

METHODOLOGY:
- Lecture

SMOKING
MODULE TITLE : Salting, curing and smoking raw materials

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MODULE DESCRIPTION : This module covers the steps in salting, curing and
smoking of raw materials
PREREQUISITE :
LO1. Mix curing mixtures and prepared materials.
LO2. Follow processing step techniques in salting, curing and smoking.
LO3. Produce quality salted, cured and smoked products.

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LO1. MIX CURING MIXTURES AND PREPARED MATERIALS
- Curing mixture and prepared materials are mixed in accordance with approved
specification and enterprise requirements.
CONTENTS:
- Mixing of curing mixtures and prepared materials
CONDITION:

- Supplies - Tools
 Fish and vegetable  Knives
 Grade AA egg  Slicer
 Krill fruits  Peeler
 Meat (pork, beef, veal)  Measuring cups
 Poultry  Measuring Spoon
 Rock salt  Blow torch
 Water  Syringe and needle
 Curing salt - Equipment
 Phosphate  Soaking vats
 Refine salt  Tumbler
 Ascorbic acid  Food processor
 Sugar  Meat grinder/chopper
 Pineapple juice  Sausage striffer
 TVP extender - Utensils
 Meat tenderizer/enhancer  Casserole
 Garlic  Mixing bowl
 Anisado wine  Chopping board
 MSG  Sauce pan
 Food color  Utility tray
 Pepper corn  Spatula
 Oregano  Funnel
- Apparatus
 Weighing scale
METHODOLOGY:Lecture
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LO2. FOLLOW PROCESSING STEP TECHNIQUES IN SALTING, CURING AND SMOKING
- Mixture is allowed to be cured at room temperature or refrigerator temperature at

appropriate number of days.
- Materials being cured are kept submerged in solution to obtain even

distribution/penetration of cure mixture in line with approved specifications.
- Cured food materials are removed from the solution, washed and drained in accordance
with standard operating procedures.
- Drained cured materials are cooked in appropriate cooking medium.
- Cooked cured products are smoked according to specifications.
- Cooked cured smoked products are transferred to containers and cooled according to
specifications.
- Salted eggs are hard boiled then dipped in gram solution according to approved
specification.
CONTENTS:
- Processing step techniques in salting, curing and smoking
CONDITION:

- Supplies - Utensils
 Cured food materials  Casserole
- Equipment  Mixing bowl
 Jack lift  Colander
 Trolley  Sauce pan
 Wheeler  Smoking tray
 Smokehouse  Utility tray
 Chiller/ refrigerator  Non stick pan
 Oven
 Stove
 Pressure cooker
 Food processor
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METHODOLOGY:
- Lecture
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LO3. PRODUCE QUALITY SALTED, CURED AND SMOKED PRODUCTS
- Acceptable product characteristics are attained.
CONTENTS:
- Producing quality salted, cured and smoked products.
CONDITION:

- Supplies - Tools
 Phosphate  Jack lift
 Refine salt  Trolley
 Ascorbic acid  Wheeler
 Sugar  Smokehouse
 Pineapple juice  Chiller/refrigerator
 TVP extender  Freezer oven
 Meat tenderizer/enhancer  Soaking vats
 Garlic  Stove
 Anisado wine  Impulse sealer
 MSG  Vacuum packaging machine
 Food color  Tumbler
 Pepper corn  Meat slicer
 Oregano  Pressure cooker
- Utensils  Food processor
 Casserole  Meat grinder/chopper
 Mixing bowl  Sausage stuffer
 Chopping board - Apparatus
 Colander  Weighing scale
 Sauce pan  Polyscaler
 Smoking tray
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 Utility tray
 Spatula
 Non stick pan
 Funnel
METHODOLOGY:
- Lecture

SMOKING
MODULE TITLE : Packaging salted, cured and smoked products

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MODULE DESCRIPTION : This module covers the procedure in packaging

salted, cured and smoked products.
PREREQUISITE :
LO1. Pack finished products in appropriate packaging materials.
LO2. Place/arrange salted eggs in trays/boxes as needed.
LO3. Seal and label packed products properly.
LO4. Store products in a temperature and humidity required by the product.

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Issued by Date
REGISTRATION
Office
LO1. PACK FINISHED PRODUCTS IN APPROPRIATE PACKAGING MATERIALS
- Cooled finished products are placed in appropriate packaging materials.
CONTENTS:
- Packaging salted, cured and smoked products
CONDITION:
- Supplies - Equipment
 Finished products  Vacuum pack machine
 Packaging materials  Impulse sealer
- Utensils - Apparatus
 Utility tray  Weighing scale
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 33
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. PLACE/ARRANGE SALTED EGGS IN TRAYS/BOXES AS NEEDED
- Salted eggs are placed in trays/boxes in accordance with specifications
CONTENTS:
- Packaging of salted eggs
CONDITION:
- Supplies
 Salted eggs
 Trays/boxes
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 34
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. SEAL AND LABEL PACKED PRODUCTS PROPERLY
- Packed finished products are sealed and labeled properly
CONTENTS:
- Packaging slated, cured and smoked products
CONDITION:
- Supplies
 Packed finished products
 Labels
- Equipment
 Impulse sealer
- Utensils
 Utility tray
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 35
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. STORE PRODUCTS IN A TEMPERATURE AND HUMIDITY REQUIRED BY THE

PRODUCT
- Packed, sealed and labeled products are stored in required temperature and humidity
CONTENTS:
- Storing salted. Cured and smoked products
CONDITION:
- Equipment
 Chiller/refrigerator
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 36
PROGRAM
Issued by Date
REGISTRATION
Office

SMOKING
MODULE TITLE : Preparing Equipment, tools and utensils

MODULE DESCRIPTION : This module covers the procedure in preparing
equipment/tools, apparatus and utensils for food processing.
PREREQUISITE :

LO1. Identify and prepare the different equipment, apparatus, tools and utensil for salting, curing and
smoking.
LO2. Perform proper cleaning operation and sanitation of the different equipment, apparatus, tools and
utensils for the process.
LO3. Check and calibrate the different equipment, apparatus, tools, utensils for the process.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 37
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. IDENTIFY AND PREPARE THE DIFFERENT EQUIPMENT, APPARATUS, TOOLS
AND UTENSIL FOR SALTING, CURING AND SMOKING.
- Equipment, tools, apparatus and utensils for salting, curing and smoking are identified are
prepared.
CONTENTS:
- Identification of equipment, tools, apparatus and utensils for salting, curing and smoking.
CONDITION:
1. Tools 3. Apparatus
 Slicer  Polysealers
 Peelers
2. Equipment 4. Utensil
 Smokehouse  Casseroles
 Chiller/refrigerator  Mixing bowls
 Freezer oven  Chopping board
 Jack lift  Collanders
 Trolleys wheelers  Saucepans
 Soaking vat  Smoking trays
METHODOLOGY:
 Lecture
 Actual demonstration
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 38
PROGRAM
Issued by Date
REGISTRATION
Office
EQUIPMENT, APPARATUS, TOOLS AND UTENSILS FOR THE PROCESS.
- 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:

 Peelers
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 39
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. CHECK AND CALIBRATE THE DIFFERENT EQUIPMENT, APPARATUS, TOOLS, UTENSILS
FOR THE PROCESS.
- Equipment, tools, apparatus and utensils for the above processes are checked and
calibrated.
CONTENTS:
- Checking and calibrating equipment, tools, apparatus and utensils for salting, curing and
smoking.
CONDITION:
 Peelers
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 40
PROGRAM
Issued by Date
REGISTRATION
Office

SMOKING
MODULE TITLE : Preparing Raw Materials
MODULE DESCRIPTION : This module covers the procedure in preparing raw

materials for salting, curing and smoking.
PREREQUISITE :
LO1. Identify raw materials needed for salting, curing and smoking.
LO2. Sort and grade fish/other marine products, meat and eggs for salting, curing and smoking.
LO3. Clean, wash and weigh raw materials in preparation for salting, curing and smoking.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 41
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. IDENTIFY RAW MATERIALS NEEDED FOR SALTING, CURING AND SMOKING.
- Raw materials needed for salting, curing and smoking are identified.
CONTENTS:
- Raw materials for salting, curing and smoking.
CONDITION:

- Fresh eggs
- Dressed poultry
- Fresh meat
- Fish/other marine products
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 42
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. SORT AND GRADE FISH/OTHER MARINE PRODUCTS, MEAT AND EGGS FOR
SALTING, CURING AND SMOKING.
- Fish/other products are sorted and graded according to species, size and degree of
freshness in accordance with specifications.
- Poultry, meat and eggs are sorted and graded in accordance with specification.
CONTENTS:
- Grades of meat, poultry, eggs, fish and other marine products
CONDITION:
- Raw materials - Apparatus

 Fresh eggs  Weighing scale
 Dressed poultry
 Fresh meat
 Fish/other marine products
 Trolleys  Utility trays
 Wheelers
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 43
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. CLEAN, WASH AND WEIGH RAW MATERIALS IN PREPARATION FOR SALTING,
CURING AND SMOKING.
- Eggs for salting are cleaned and washed in accordance with approved standard
procedures.
- Poultry for curing are skinned, eviscerated and washed in accordance with approved
specifications and standard procedures.
- Meat for curing are deskinned, deboned, sliced, chopped and minced in accordance with
approved specifications and standards procedures.
- Fish/other marine products are cleaned, descaled, eviscerated, deboned, filleted and
washed in accordance with approved specifications and standards procedures.
- Cleaned raw materials are weighed in accordance with approved specification.
CONTENTS:
- Procedures in the preparation of raw materials for salting, curing and smoking
CONDITION:

- Raw materials - Tools
 Fresh eggs  Cutting implements
 Dressed poultry  Scalers
 Fresh meat
 Fish/other marine products - Apparatus
 Weighing scale
- Equipment
 Trolleys - Utensil
 Wheelers  Chopping board
 Utility trays
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 44
PROGRAM
Issued by Date
REGISTRATION
Office

SMOKING
MODULE TITLE : Preparing Salting and Curing Solution and Mixtures

MODULE DESCRIPTION : This module covers the procedure in preparing salting and
curing solution and mixtures.
PREREQUISITE :
LO1. Measure and weigh the required salt and other ingredients and adjuncts for salting, curing and
smoking.
LO2. Measure and weigh the required ingredients for pumping pickles and cover pickles and cover
pickle and dry cure are measured and weighed.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 45
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. MEASURE AND WEIGH THE REQUIRED SALT AND OTHER INGREDIENTS AND
ADJUNCTS FOR SALTING, CURING AND SMOKING.
- Required salt and other ingredients and adjuncts for salting and curing are measured and
weighed in line with approved specifications and OHS requirements.
CONTENTS:
- Measurement of slat and other ingredients and adjuncts for salting and curing
CONDITION:

METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 46
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. MEASURE AND WEIGH THE REQUIRED INGREDIENTS FOR PUMPING PICKLES AND
COVER PICKLES AND COVER PICKLE AND DRY CURE ARE MEASURED AND WEIGHED.
- Required ingredients for pumping pickle, cover pickle and dry cure mixture are measured
and weighed in line with approved specifications.
CONTENTS:
- Measurement of ingredients for pumping pickle, cover pickle and dry cure mixture.
CONDITION:

METHODOLOGY:
- Lecture

SMOKING
MODULE TITLE : Salting, curing and smoking raw materials

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 47
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE DESCRIPTION : This module covers the steps in salting, curing and
smoking of raw materials
PREREQUISITE :
LO1. Mix curing mixtures and prepared materials.
LO2. Follow processing step techniques in salting, curing and smoking.
LO3. Produce quality salted, cured and smoked products.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 48
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. MIX CURING MIXTURES AND PREPARED MATERIALS
- Curing mixture and prepared materials are mixed in accordance with approved
specification and enterprise requirements.
CONTENTS:
- Mixing of curing mixtures and prepared materials
CONDITION:

- Supplies - Tools
 Phosphate  Soaking vats
 Refine salt  Tumbler
 Ascorbic acid  Food processor
 Sugar  Meat grinder/chopper
 Pineapple juice  Sausage striffer
 TVP extender - Utensils
 Meat tenderizer/enhancer  Casserole
 Garlic  Mixing bowl
 Anisado wine  Chopping board
 MSG  Sauce pan
 Food color  Utility tray
 Pepper corn  Spatula
 Oregano  Funnel
- Apparatus
 Weighing scale
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 49
PROGRAM
Issued by Date
REGISTRATION
Office
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 50
PROGRAM
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Office
LO2. FOLLOW PROCESSING STEP TECHNIQUES IN SALTING, CURING AND SMOKING
- Mixture is allowed to be cured at room temperature or refrigerator temperature at

appropriate number of days.
- Materials being cured are kept submerged in solution to obtain even

distribution/penetration of cure mixture in line with approved specifications.
- Cured food materials are removed from the solution, washed and drained in accordance
with standard operating procedures.
- Drained cured materials are cooked in appropriate cooking medium.
- Cooked cured products are smoked according to specifications.
- Cooked cured smoked products are transferred to containers and cooled according to
specifications.
- Salted eggs are hard boiled then dipped in gram solution according to approved
specification.
CONTENTS:
- Processing step techniques in salting, curing and smoking
CONDITION:

- Supplies - Utensils
 Cured food materials  Casserole
- Equipment  Mixing bowl
 Jack lift  Colander
 Trolley  Sauce pan
 Wheeler  Smoking tray
 Smokehouse  Utility tray
 Chiller/ refrigerator  Non stick pan
 Oven
 Stove
 Pressure cooker
 Food processor
METHODOLOGY:
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 51
PROGRAM
Issued by Date
REGISTRATION
Office
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 52
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. PRODUCE QUALITY SALTED, CURED AND SMOKED PRODUCTS
- Acceptable product characteristics are attained.
CONTENTS:
- Producing quality salted, cured and smoked products.
CONDITION:

- Supplies - Tools
 Phosphate  Jack lift
 Refine salt  Trolley
 Ascorbic acid  Wheeler
 Sugar  Smokehouse
 Pineapple juice  Chiller/refrigerator
 TVP extender  Freezer oven
 Meat tenderizer/enhancer  Soaking vats
 Garlic  Stove
 Anisado wine  Impulse sealer
 MSG  Vacuum packaging machine
 Food color  Tumbler
 Pepper corn  Meat slicer
 Oregano  Pressure cooker
- Utensils  Food processor
 Casserole  Meat grinder/chopper
 Mixing bowl  Sausage stuffer
 Chopping board - Apparatus
 Colander  Weighing scale
 Sauce pan  Polyscaler
 Smoking tray
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 53
PROGRAM
Issued by Date
REGISTRATION
Office
 Utility tray
 Spatula
 Non stick pan
 Funnel
METHODOLOGY:
- Lecture

SMOKING
MODULE TITLE : Packaging salted, cured and smoked products
MODULE DESCRIPTION : This module covers the procedure in packaging

salted, cured and smoked products.
PREREQUISITE :
LO1. Pack finished products in appropriate packaging materials.
LO2. Place/arrange salted eggs in trays/boxes as needed.
LO3. Seal and label packed products properly.
LO4. Store products in a temperature and humidity required by the product.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 54
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. PACK FINISHED PRODUCTS IN APPROPRIATE PACKAGING MATERIALS
- Cooled finished products are placed in appropriate packaging materials.
CONTENTS:
- Packaging salted, cured and smoked products
CONDITION:
- Supplies - Equipment
 Finished products  Vacuum pack machine
 Packaging materials  Impulse sealer
- Utensils - Apparatus
 Utility tray  Weighing scale
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 55
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. PLACE/ARRANGE SALTED EGGS IN TRAYS/BOXES AS NEEDED
- Salted eggs are placed in trays/boxes in accordance with specifications
CONTENTS:
- Packaging of salted eggs
CONDITION:
- Supplies
 Salted eggs
 Trays/boxes
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 56
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. SEAL AND LABEL PACKED PRODUCTS PROPERLY
- Packed finished products are sealed and labeled properly
CONTENTS:
- Packaging slated, cured and smoked products
CONDITION:
- Supplies
 Packed finished products
 Labels
- Equipment
 Impulse sealer
- Utensils
 Utility tray
METHODOLOGY:
- Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 57
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. STORE PRODUCTS IN A TEMPERATURE AND HUMIDITY REQUIRED BY THE

PRODUCT
- Packed, sealed and labeled products are stored in required temperature and humidity
CONTENTS:
- Storing salted. Cured and smoked products
CONDITION:
- Equipment
 Chiller/refrigerator
METHODOLOGY:
- Lecture
UNIT OF COMPETENCY : PROCESS FOODS BY CANNING AND BOTTLING
MODULE TITLE :
Preparing Processing Equipment, Tools and Utensils
MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude required in
preparing equipment, tools by canning and bottling
SUGGESTED DURATION : 1-2 Hrs.
PREREQUISITE : PREPARE PRODUCTION REPORTS

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 58
PROGRAM
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At the completion of the module, the trainees/students should be able to:
LO1. Identify and prepare equipment, tools and utensils for canning and bottling.
LO2. Perform proper/cleaning operation of the different equipment, tools and utensils for the
processing methods.
LO3. Check and calibrate the different equipment, tools and utensils for canning and bottling.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 59
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. IDENTIFY AND PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR CANNING AND
BOTTLING.
  Equipment, tools and utensils for canning and bottling are identified and prepared in
accordance with manufacturer’s specifications.
 Parts of canning and bottling equipment, tools and utensils are identified in
accordance with manufacturer’s specifications.
 Functions and uses of canning and bottling equipment, tools and utensils are
learned in accordance with approved manufacturer’s specifications.
CONTENTS:
 Equipment, tools and utensils for canning and bottling.

 Parts of different equipment, tools and utensils.
 Functions and uses of different equipment, tools and utensils.
CONDITION:
1. Equipment, tools and utensils may include:

 Cold storage equipment like chiller, refrigerator and freezer.
 Cooking equipment like stove/burner, pressure cooker/canner.
 Sealer (can and plastic sealer)
 Cutting implements such as knives, peelers, slicer, cutter, fish scaler, debone
knife/peeler/tweezers
 Plastic product cap sealer.
 Cooking utensils like casserole, colanders, bowls, and foods tongs.
 Strainer, basting spoon paddle, steamer exhausted.
 Exhaust box, steam jacketed kettle lifter, wire baskets, chopping board,
vegetable cutter, osterizer.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 60
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. PERFORM PROPER/CLEANING OPERATION OF THE DIFFERENT EQUIPMENT, TOOLS

AND UTENSILS FOR THE PROCESSING METHODS.
 Equipment, tools and utensils for canning and bottling are washed in
accordance with the manufacturer's specifications.
 Equipment, tools and utensils for the above food processing method are
sanitized in accordance with the manufacturer’s specifications.
 Equipment, tools and utensils for the process are air dried as specified.
CONTENTS:
 Proper cleaning and storing of equipment, tools and utensils.

 Sanitizing canning and bottling equipment, tools and utensils.
CONDITION:

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 61
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. CHECK AND CALIBRATE THE DIFFERENT EQUIPMENT, TOOLS AND UTENSILS FOR
CANNING AND BOTTLING.
 Equipment are checked as be completeness as required by the process.

 Equipment and tools are calibrated as required in accordance with service manual.
 Checked and calibrate equipment, tools and utensils are readied accordance to
specific flow of the above process.
CONTENTS:
 Checking and calibrating canning and bottling equipment and tools.
CONDITION:

METHODOLOGY:
 Traditional/Lecture Method
 Demonstration
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 62
PROGRAM
Issued by Date
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Office
ASSESSMENT METHOD:
 Written
 Practical
MODULE TITLE : Preparing The Packaging Materials
MODULE DESCRIPTION : This unit deals with the skills, knowledge and attitude required in
processing foods by canning and bottling.
SUGGESTED DURATION : 1 Hr.
PREREQUISITE :
At the completion of the module the trainees/students should be able to:
LO1. Identify and prepare glass bottles and jars of varying sizes intended for each commodities.
LO2. Wash and sterilize glass bottles and jars.
LO3. Check and ready packaging materials.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 63
PROGRAM
Issued by Date
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Office
LO1. IDENTIFY AND PREPARE GLASS BOTTLES AND JARS OF VARYING SIZES INTENDED
FOR EACH COMMODITIES
  Glass bottles and jars of varying sizes are identified and prepared intended for
each commodities.
CONTENTS:
 Different packaging materials for canning and bottling.
CONDITION:
1. Packaging materials may include but not limited:

 Tin cans
 Glass containers such as round bottles, jars, tumblers, rigid plastic bottle.
 PVC caps and plastic caps
 Other packaging materials like plastic protect seal, corrugated cartons, labels,
tags, glue.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 64
PROGRAM
Issued by Date
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Office
LO2. WASH AND STERILIZE GLASS BOTTLES AND JARS.
 Packaging materials are washed and sanitized in accordance with the

manufacturer’s specifications.
 Packaging materials are sterilized, in accordance with the manufacturer’s
specification.
 Packaging materials are cool in inverted position as specified.
CONTENTS:
CONDITION:

 Tin cans
tags, glue.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 65
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. CHECK AND READY PACKAGING MATERIALS
  Packaging materials checked as to completeness for the process.

 Packaging materials for the process are inspected as to sanitized, sterilized and
cooled as specified.
CONTENTS:
CONDITION:

 Tin cans
tags, glue.
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 66
PROGRAM
Issued by Date
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Office
MODULE TITLE : Preparing The Raw Materials And Other Ingredients For Canning And
Bottling
MODULE DESCRIPTION : This unit deals with the skills, knowledge and attitude required in
preparing raw materials and other ingredients for canning and bottling.
SUGGESTED DURATION : Hrs
PREREQUISITE :
LO1. Check availability of raw materials and other ingredients required for food processing methods.
LO2. Sort and grade fresh fruits and vegetables in accordance with approved specifications.
LO3. Wash, peel and slice and cut sorted fruits and vegetables according to required size and
shapes.
LO4. Eviscerate, wash, and cut chilled meat and dressed poultry according to required size and
shape.
LO5. Thaw, wash, and cut chilled meat and dressed poultry according to required size and shapes.
LO6. Pre-cook prepared meat and poultry in accordance with approved specifications.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 67
PROGRAM
Issued by Date
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Office
LO1. CHECK AVAILABILITY OF RAW MATERIALS AND OTHER INGREDIENTS REQUIRED FOR
FOOD PROCESSING METHODS
 Fresh fruits, vegetables, meat, fish and other marine products are checked as to
availability according to the required processing method.
 Available raw materials are checked according to quantity and quality.
 Other ingredients are checked as to availability accordance to required processing
method.
CONTENTS:
 Raw materials specifications according to recipe.
CONDITION:
1. Raw Materials:
 Fresh fruits
 Fresh fish
 Fresh meat
 Fresh dressed poultry
 Other ingredients such as sugar, citric acid, commercial pectin.
 Chemical additives and preservatives like anti-oxidant, firming agent, sodium
bezoate.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 68
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. SORT AND GRADE FRESH FRUITS AND VEGETABLES IN ACCORDANCE WITH
APPROVED SPECIFICATIONS
 Fresh fruits and vegetables are sorted according to size, weight, shape, color
accordance with approved specifications and standard.
 Fresh fruits and vegetables are graded according the degree of ripeness in
accordance with approved specifications and standard.
CONTENTS:
 Characteristic of fresh fruits and vegetables sorting and grading procedure and
techniques.
CONDITION:
1. Raw Materials:
 Fresh fruits
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 69
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Issued by Date
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Office
LO3. Wash, peel and slice and cut sorted fruits and vegetables according to required size and
shapes.
  Cleaning methods for fruits, vegetables are followed according to specified

procedure.
 Peeling technique for fruits and vegetables are observed according to specified
procedure of fruits and vegetables.
 Seeing and cutting of fruits and vegetables is followed according to specification.
CONTENTS:
 Cleaning methods for fruits and vegetables

 Methods of peeling
 Size reduction methods
CONDITION:
1. Raw Materials:
 Fresh fruits
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 70
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. EVISCERATE, WASH, AND CUT CHILLED MEAT AND DRESSED POULTRY ACCORDING
TO REQUIRED SIZE AND SHAPE.
 Fresh fish is eviscerated according to specification. 

 Eviscerated fish is washed as required.
 Eviscerated and wash fish is cut according to desired sizes as to prescribed
specification.
CONTENTS:
 Methods/Procedure of eviscerating fish

 Wash fish and other marine product
CONDITION:
 Fresh fish and other marine products

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 71
PROGRAM
Issued by Date
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Office
LO5. THAW, WASH, AND CUT CHILLED MEAT AND DRESSED POULTRY ACCORDING
TO REQUIRED SIZE AND SHAPES.
 Chilled meat and dressed poultry is thoroughly thawed as specified.

 Thawed meat is washed and drained according to specifications.
 Meat is cut according to specifications.
CONTENTS:
 Proper procedure of thawing chilled meat and dressed poultry.
CONDITION:
 Chilled meat and dressed poultry

 Stainless steel bowls
 SS cutting utensils
 Chopping board
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 72
PROGRAM
Issued by Date
REGISTRATION
Office
LO6. PRE-COOK PREPARED MEAT AND POULTRY IN ACCORDANCE WITH APPROVED
SPECIFICATIONS.
 Proper pre-cooking time is observed in accordance with approved specifications.

 Pre-cooking temperature is followed in accordance with approved specification.
 Foods is pre-cooked in appropriate containing as specified.
CONTENTS:
 Pre-cooking time/temperature
CONDITION:
 Thawed meat and dressed poultry

 Thermometer
 Clock
 Casserole/vats
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 73
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Issued by Date
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Office
MODULE TITLE : Preparing The Packing Medium
MODULE DESCRIPTION : This module deals with the skills, knowledge and attitude required in
preparing packing medium for canning and bottling.
PREREQUISITE :
LO1. Prepare packing medium according to required food processing medium.
LO2. Blanch prepared fruits and vegetables according to approved specifications.
LO3. Soak prepared fish and other marine products in brine for blanching as required.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 74
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. PREPARE PACKING MEDIUM ACCORDING TO REQUIRED FOOD PROCESSING
MEDIUM.
 Correct proportion of sugar syrup to fruits is feel according to specification.

 Correct proportion of brine for vegetables oil is followed according to specifications.
 Correct brine and source for meat, poultry, fish, and other marine products is
followed as to specification.
CONTENTS:
 Packing medium
CONDITION:
1. Packing Medium:
 syrup for fruits
 Brine for vegetables
 Brine and sauce for meat, poultry, fish, and other marine products.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 75
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. BLANCH PREPARED FRUITS AND VEGETABLES ACCORDING TO APPROVED
SPECIFICATIONS.
 Correct blanching medium is prepared as specified.

 Correct blanching temperature is followed.
 Correct blanching time is observed
 Correct blanching equipment is used
CONTENTS:
 Theory and purpose of blanching

 Equipment
 Effects on foods
CONDITION:
 Fruits and Vegetables

 Blanching equipment
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 76
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. SOAK PREPARED FISH AND OTHER MARINE PRODUCTS IN BRINE FOR BLANCHING AS
REQUIRED.
  Correct brine solution is prepared

 Correct soaking time is observed.
 Proper soaking utensils is used
CONTENTS:
 Preparation of Brine solution
CONDITION:
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 77
PROGRAM
Issued by Date
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Office
MODULE TITLE : Packing Prepared Fruits/Vegetables, Meat, Fish In Cans/Bottle
MODULE DESCRIPTION :
SUGGESTED DURATION : 1-2 Hrs
PREREQUISITE :
LO1. Mix prepared foods with appropriate packing medium.
LO2. Extract juice from fruits and vegetables and hot filled as required.
LO3. Heat/exhaust canned/bottled foods either in pressure canner, or water bath.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 78
PROGRAM
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Office
LO1. MIX PREPARED FOODS WITH APPROPRIATE PACKING MEDIUM.
 Prepared foods are mixed appropriate packing medium.

 Mixing procedure is followed as specified.
 Use appropriate container for the packing medium.
CONTENTS:
 Mixing method of packing medium for canning and bottling
CONDITION:
 Fruits
 Vegetables
 Packing medium
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 79
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. EXTRACT JUICE FROM FRUITS AND VEGETABLES AND HOT FILLED AS REQUIRED.
 Juice from fruits and vegetables are properly extracted as specified.

 Procedure of juice extraction is correctly followed as prescribed.
 Extracted juice is that filled as required.
 Correct utensils/equipment is used.
CONTENTS:
 Procedure in extracting juice
CONDITION:
 Fruits and Vegetables

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 80
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. HEAT/EXHAUST CANNED/BOTTLED FOODS EITHER IN PRESSURE CANNER, OR
WATER BATH.
  Bottled foods are heated/exhausted in pressure canner, retort or water bath.

 Proper canning/bottling temperature for each commodity is followed as specified.
 Technique
CONTENTS:
CONDITION:
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 81
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE TITLE : Packaging Processed/Finished Products
MODULE DESCRIPTION : This module deals with the skill, knowledge, attitudes required in
packaging canned/bottled products.
PREREQUISITE :
LO1. Seal hermetically canned/bottled products according to approved specifications.
LO2. Core finished products to room temperature as required
LO3. Wrap clean cooled processed products according to specifications.
LO4. Label and store packed processed products required temperature and humidity.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 82
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. SEAL HERMETICALLY CANNED/BOTTLED PRODUCTS ACCORDING TO APPROVED
SPECIFICATIONS.
 Follow sealing procedure in accordance with the manufacturer’s specification.

 Canned/bottle products are properly sealed according to manufacturer’s
specifications.
CONTENTS:
 Sealing canned/bottled products

 Canned/bottled product characteristic.
CONDITION:
 Canned/bottle foods
 Sealers
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 83
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. CORE FINISHED PRODUCTS TO ROOM TEMPERATURE AS REQUIRED
 Finished products are cooled to room temperature as required.

 Correct cooling temperature is followed as to required
 Correct cooling technique is observed as specified.
CONTENTS:
 Cooling temperature requirements

 Cooling technique
CONDITION:
 Canned/bottled products
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 84
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. WRAP CLEAN COOLED PROCESSED PRODUCTS ACCORDING TO SPECIFICATIONS.
  Processed products are wrapped clean according to specification.

 Proper procedures of cleaning and wrapping processed product is followed as
specified.
CONTENTS:
 Wrapping processed products
CONDITION:
1. Processed products:
 Canned
 Bottled
2. Wrapping materials
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 85
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. LABEL AND STORE PACKED PROCESSED PRODUCTS REQUIRED TEMPERATURE AND
HUMIDITY.
 Packed processed products are labeled as required

 Packed and labeled processed products are stored at required temperature and
humidity as specified.
CONTENTS:
 Labeling and storing procedure
CONDITION:
 Office materials/supplies like bond paper, blanch sticker label, pencils/ballpen.

 Office equipment such as computer with printer
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 86
PROGRAM
Issued by Date
REGISTRATION
Office
UNIT OF COMPETENCY : PROCESS FOODS BY DRYING AND DEHYDRATION
MODULE TITLE : Drying/Dehydration The Pre-Treated Materials
MODULE DESCRIPTION : This module covers the procedure of drying/dehydrating the pre-treated
materials.
PREREQUISITE :
LO1. Drain pre-treated materials according to specifications.
LO2. Dry/dehydrate pre-treated and drained materials according to drying/dehydration methods.
LO3. Cool/sweeten dried/dehydrated materials at room temperature.
LO4. Pulverize/grind dried/dehydrate products according to specifications.
LO5. Cool/sweeten pulverized/ground materials at room temperature.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 87
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. DRAIN PRE-TREATED MATERIALS ACCORDING TO SPECIFICATIONS.
 Pre-treated materials are drained according to specifications.
CONTENTS:
 Draining pre-treated materials for drying/dehydration.
CONDITION:
The learner must be provided with the ff:
1. Utensils:
 Colander
 Utility tray
METHODOLOGY:
 Actual Demonstration
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 88
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. DRY/DEHYDRATE PRE-TREATED AND DRAINED MATERIALS ACCORDING TO
DRYING/DEHYDRATION METHODS.
 Pre-treated and drained materials are dried/dehydrate according to

drying/dehydration methods.
CONTENTS:
 Drying/dehydration of pre-treated and drained materials.
CONDITION:
1. Equipment:
 Kiln drier
 Mechanical drier
 Mechanical drier with automatic controls
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 89
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. COOL/SWEETEN DRIED/DEHYDRATED MATERIALS AT ROOM TEMPERATURE.
  Dried/dehydration materials are cooled/sweetened at room temperature.
CONTENTS:
 Cooking/sweetening of dried/dehydrated materials.
CONDITION:
1. Supplies:
 Confectioner
2. Utensil:
 Utility tray
 Spatula
 Non-stick pan
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 90
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. PULVERIZE/GRIND DRIED/DEHYDRATE PRODUCTS ACCORDING TO SPECIFICATIONS.
 Dried/dehydrated products are pulverized/ground according to specifications.
CONTENTS:
 Pulverizing/Grinding Dried/Dehydrated Products
CONDITION:

1. Utensil:
 Utility tray
2. Equipment:
 Blender
 Grinder
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 91
PROGRAM
Issued by Date
REGISTRATION
Office
LO5. COOL/SWEETEN PULVERIZED/GROUND MATERIALS AT ROOM TEMPERATURE.
 Pulverized/Ground materials are cooled/sweetened at room temperature
CONTENTS:
 Cooling/sweetening pulverized/ground dried/dehydrated materials.
CONDITION:
1. Supplies:
 Confectioner
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 92
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE TITLE : Preparing The Raw Materials For Drying And Dehydration
MODULE DESCRIPTION : This module covers the procedure in preparing raw materials for
drying/dehydration
PREREQUISITE :
LO1. Sort and grade the raw materials for drying/dehydration according to specifications and
standards.
LO2. Cut and weigh the raw materials for drying/dehydration according to specifications.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 93
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. SORT AND GRADE THE RAW MATERIALS FOR DRYING/DEHYDRATION ACCORDING TO
SPECIFICATIONS AND STANDARDS.
 Raw materials for drying/dehydration are sorted and graded according to

specifications and standard.
CONTENTS:
 Raw materials for drying/dehydration
CONDITION:
1. Raw Materials:
 fruits
 vegetables
 fish
 other marine products
 meat and poultry
METHODOLOGY:
 Lecture/Actual Demonstration
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 94
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. CUT AND WEIGH THE RAW MATERIALS FOR DRYING/DEHYDRATION ACCORDING TO
SPECIFICATIONS.
 Raw materials for drying/dehydration are cut and weighed according to

specifications.
CONTENTS:
 Cutting/weighing raw materials for drying/dehydration.
CONDITION:
1. Raw Materials:
 fruits
 vegetables
 fish
 meat and poultry
2. Tools:
 Cutting implements (knives, slicers, peelers)
 scalers
3. Apparatus:
 weighing scale
4. Utensils:
 chopping board
 utility trays
5. Equipment:
 trolleys
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 95
PROGRAM
Issued by Date
REGISTRATION
Office
 wheelers
METHODOLOGY:
 Lecture
MODULE TITLE : Pre-Treating The Prepared Materials For Drying/Dehydration
MODULE DESCRIPTION : This module covers the procedure in pre-treating prepared materials for
drying/dehydration
PREREQUISITE :
LO1. Soak fruits in syrup according to required pre-treating methods.
LO2. Blanch vegetables as required.
LO3. Brine/Salt/Sugar-Cure fish/other marine products according to specifications.
LO4. Salt/sugar-cure meat according to specifications.
LO5. Keep pre-treated materials at required temperature and time/days

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 96
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. SOAK FRUITS IN SYRUP ACCORDING TO REQUIRED PRE-TREATING METHODS.
 Fruits are soak in syrup according to required pre-treating methods.
CONTENTS:
 Pre-treatment of fruits for drying/dehydration
CONDITION:
1. Raw Materials:
 fruits
 refined sugar
 water
2. Utensils:
 Casserole
 mixing bowl
 utility tray
3. Tools:
 Measuring cups/spoons
4. Equipment:
 stove
 soaking vats
METHODOLOGY:
 Lecture/Actual Demonstration
LO2. BLANCH VEGETABLES AS REQUIRED.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 97
PROGRAM
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Office
 Vegetables are blanched required
CONTENTS: (Derived from Assessment Criteria)
 Blanching of Vegetables
CONDITION:
1. Raw Materials:
 vegetables
 water
2. Utensils:
 Casserole
 colander
 utility tray
 ladle
3. Equipment:
 stove
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 98
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. BRINE/SALT/SUGAR-CURE FISH/OTHER MARINE PRODUCTS ACCORDING TO
SPECIFICATIONS.
  Fish/Other marine products are brined/salted/sugar-cured according to

specifications.
CONTENTS:
 Methods of salting fish/other marine products

 Brining/salting/sugar-curing of fish/other marine products
CONDITION:
1. Raw Materials:
 fish
 salt
 sugar
 spices
 food additives/preservatives
 water
2. Tools:
 measuring cups and spoon
 knives
 slicer
 peeler
3. Utensils:
 casserole
 mixing bowl
 utility tray
 chopping board
4. Apparatus:
 weighing scale
5. Equipment:
 Soaking vats
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 99
PROGRAM
Issued by Date
REGISTRATION
Office
METHODOLOGY:
 Lecture
LO4. SALT/SUGAR-CURE MEAT ACCORDING TO SPECIFICATIONS.
 Meat are salt/sugar-cured according to specifications.
CONTENTS:
 Salt/sugar-curing of meat for drying/dehydration
CONDITION:
1. Raw Materials:
 meat (pork,beef,veal)
 rock salt
 water
 curing salt
 refined salt
 ascorbic acid
 sugar
 garlic
 anisako wine
 MSG
 pepper corn
 oregano
2. Tools:
 measuring cups and spoon
 knives
 slicer
 peeler
3. Utensils:
 casserole
 mixing bowl
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 100
PROGRAM
Issued by Date
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Office
 utility tray
 chopping board
4. Apparatus:
 weighing scale
5. Equipment:
 Soaking vats
LO5. KEEP PRE-TREATED MATERIALS AT REQUIRED TEMPERATURE AND TIME/DAYS
 Pre-treated materials are kept at required temperature and time/days.
CONTENTS:
 Keeping pre-treated materials for drying/dehydration.
CONDITION:
1. Supplies:
 Pre-treated materials
 packing materials
2. Equipment:
 chilled/refrigerator
METHODOLOGY:
 Lecture
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 101
PROGRAM
Issued by Date
REGISTRATION
Office
UNIT OF COMPETENCY : PROCESS FOODS BY SUGAR CONCENTRATION
MODULE TITLE : Preparing Equipment, Tools, Apparatus And Utensils To Process Food
By Sugar Concentration
MODULE DESCRIPTION : This module covers preparation of equipment, tools, apparatus and
utensils to process food by sugar concentration.
SUGGESTED DURATION : 5 Hrs
PREREQUISITE :
LO1. Identify and prepare the different tools, equipment, apparatus and utensils to process food by
sugar concentration.
LO2. Perform proper cleaning operation and sanitation of the different tools, equipment, apparatus
and utensils to process food by sugar concentration.
LO3. Check and calibrate the different equipment apparatus, tools and utensils for sugar
concentration.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 102
PROGRAM
Issued by Date
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Office
LO1. IDENTIFY AND PREPARE THE DIFFERENT TOOLS, EQUIPMENT, APPARATUS

AND UTENSILS TO PROCESS FOOD BY SUGAR CONCENTRATION
 Components of different tools, equipment, apparatus and utensils to process food

by sugar concentration are identified.
 Uses of different tools, equipment, apparatus and utensils are identified.
 Function and parts of the different tools, equipment, apparatus and utensils to
process food by sugar concentration are explained.
CONTENTS:
 Identification of different tools, equipment, apparatus and utensils to process

food by sugar concentration.
 Use of different tools, equipment, apparatus and utensils to process food by
sugar concentration.
 Parts and function of the different tools, equipment, apparatus and utensils to
process food by sugar concentration.
CONDITION:
The trainees/students must be provided with the ff:
A. Equipment
 Weighing scale
 Can, sealer, plastic sealer
 Stove/burner
 Chiller, refrigeration, freezer
 Juice extraction
B. Apparatus
 Refractometer
 Jelly Thermometer
 Politer
C. Utensil
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
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 Stainless enamel
 Plastic casserole
 Colanders bowl
 Steamer
 Slicer, cutter
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 104
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Office
TOOLS, EQUIPMENT, APPARATUS AND UTENSILS TO PROCESS FOOD BY SUGAR
CONCENTRATION
 Different tools, equipment, apparatus and utensils to process food by sugar

concentration are applied with proper cleaning operation and sanitation in
accordance to manufacturer’s specification.
 Different tools, equipment, apparatus and utensils to process food by sugar
concentration are properly air dried and stored.
CONTENTS:
 Application with proper cleaning operation and sanitation to different tools,

equipment, apparatus and utensils.
 Air drying and staring different tools, equipment, apparatus and utensils.
CONDITION:
 Sanitizing soap
 Boiling water
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 105
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. CHECK AND CALIBRATE THE DIFFERENT EQUIPMENT APPARATUS, TOOLS
AND UTENSILS FOR SUGAR CONCENTRATION
  Equipment, apparatus, tools and utensils for sugar concentration are checked and
required.
 Equipment, apparatus, tools and utensils are calibrated in accordance with service
manual.
 Checked and calibrate equipment, apparatus, tools and utensils are needed
according to specification.
CONTENTS:
 Checking calibrating different equipment apparatus, tools and utensils for sugar
concentration.
CONDITION:
A. Equipment
 Weighing scale
 Can, sealer, plastic sealer
 Stove/burner
 Chiller, refrigeration, freezer
 Juice extraction
B. Apparatus
 Refractometer
 Jelly Thermometer
 Politer
C. Utensil
 Stainless enamel
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
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PROGRAM
Issued by Date
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Office
 Plastic casserole
 Colanders bowl
 Steamer
 Slicer, cutte
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
MODULE TITLE :
Preparing Raw Materials
MODULE DESCRIPTION : This module deals with the knowledge and skills preparing the raw
materials.
PREREQUISITE :
LO1. Identify raw materials needed for sugar concentration.
LO2. Grade and sort fruits and vegetables according to required sizes and shapes.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
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LO3. Wash, peel and slice according to specified sizes.
LO4. Boil fruits and vegetables for jelly and marmalade to obtain the juice extract.
LO5. Mix sugar to finely chopped fruits and vegetables for jam making.
LO6. Cook in syrup for fruits and vegetables to be preserved as specified.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 108
PROGRAM
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Office
LO1. IDENTIFY RAW MATERIALS NEEDED FOR SUGAR CONCENTRATION
 Raw materials for sugar concentration are identified.
CONTENTS:
 Identification of raw materials according to required food processing method.
CONDITION:
 Fresh fruits and vegetables

 Sugar, salt and water
 Chemical additives and preservatives like firming agent, sodium lengoate, citric
acid/ascorbic acid
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 109
PROGRAM
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Office
LO2. GRADE AND SORT FRUITS AND VEGETABLES ACCORDING TO REQUIRED SIZES AND
SHAPES
 Fresh fruits and vegetables for sugar concentration are sorted according to sizes,
weight, shape in accordance with approved specifications and standards.
 Fresh fruits and vegetables are graded according to degree of responses in
accordance with approved specification and standard.
CONTENTS:
 Characteristic of fresh fruits and vegetables for sorting and grading procedure and
technique
CONDITION:
Raw Materials:
 Fresh fruits
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 110
PROGRAM
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Office
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 111
PROGRAM
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Office
LO3. WASH, PEEL AND SLICE ACCORDING TO SPECIFIED SIZES
  Proper cleaning method for fruits and vegetables are followed according to
specified procedure.
 Peeling technique for fruits and vegetables are observed according to specified
procedure.
 Slicing and cutting is followed according to specification.
CONTENTS:
 Cleaning method for fruit and vegetables

 Methods of peeling
 Size reduction method
CONDITION:
Raw Materials:
 Fresh fruits
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 112
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. BOIL FRUITS AND VEGETABLES FOR JELLY AND MARMALADE TO OBTAIN THE JUICE
EXTRACT
 Boiling prepared fruits and vegetables for jelly and marmalade.

 Proper cooking time is followed in accordance with approved specification.
 Extract boiled and fruits and vegetables to obtain the exact juice.
CONTENTS:
 Method of boiling prepared fruits and vegetables for jelly and marmalade is
followed in accordance with approved specification.
 Prepared fruits and vegetables for jelly/jam and marmalade are boiled to obtain
the extracted juice.
 Cooking time is followed in accordance with approved specification.
CONDITION:
 Prepared fresh fruits and vegetables

 Clock
 Enamel kettle/vat
 Strainer/juice extractor
 Mixing bowl
 stone/burner
LO5. MIX SUGAR TO FINELY CHOPPED FRUITS AND VEGETABLES FOR JAM MAKING
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 113
PROGRAM
Issued by Date
REGISTRATION
Office
 Proper measurement of chopped fruits and vegetables are performed

 Proper measurement of sugar is followed.
 Appropriate tools and equipment are selected and used.
 Proper mixing is followed to prevent discoloration.
CONTENTS:
 Performed in measuring chopped fruits and vegetables

 Follow measurement of sugar
 Tools and equipment are selected and used.
 Follow mixing technique to prevent discoloration.
CONDITION:
 Fresh finely chopped fruits and vegetables

 Sugar
 Enamel kettle/vat
 stone/burner
LO6. COOK IN SYRUP FOR FRUITS AND VEGETABLES TO BE PRESERVED AS SPECIFIED

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 114
PROGRAM
Issued by Date
REGISTRATION
Office
 Proper cooking time and procedure is observed.
CONTENTS:
 Cooking time and procedure in syrup for fruits and vegetables is observed.
CONDITION:
 Prepared fresh fruits and vegetables

 Sugar (refined)
 Chemical additives and preservation
 Cooking tools/equipment
 stone/burner
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 115
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE TITLE : Adjusting Acid, Pectin And Sugar And Cooking Sugar Concentrate
MODULE DESCRIPTION : This module covers technique in adjusting acid, pectin and sugar
cooking sugar concentrate.
PREREQUISITE :
LO1. Measure the required amount of pectin, sugar and acid.
LO2. Mix measured pectin, acid and sugar with the prepared fruit pulp/juice extract/pieces of fruits.
LO3. Cook mixture to required consistency.

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 116
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. MEASURE THE REQUIRED AMOUNT OF PECTIN, SUGAR AND ACID
 Required amount of pectin, sugar and citric acid are measured according to
approved specification.
 Analysis of required amount of pectin, sugar and acid.
CONTENTS:
 Measured amount of pectin, sugar and citric acid are required.

 Amount of sugar and acid analysis is required.
CONDITION:
 Refractometer
 Candy thermometer
 Jelly thermometer
 Politer
 Enameled kettle/casserole
 Wooden ladle
 Stone/burner
 Measuring spoon/cup
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 117
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. MIX MEASURED PECTIN, ACID AND SUGAR WITH THE PREPARED FRUIT PULP/JUICE
EXTRACT/PIECES OF FRUITS
 Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/pieces of fruits according to recipe.
 Mixture is heated and boiled/cooked to required consistency according to recipe.
CONTENTS:
 Mixture of measured pectin, acid and sugar and other ingredients according to
recipe.
 Required temperature in boiling the pectin, acid and sugar to require consistency.
CONDITION:
 Refractometer
 Stainless enameled kettle/casserole
 Stone/burner
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 118
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. COOK MIXTURE TO REQUIRED CONSISTENCY
 Desired and point is checked/tested
CONTENTS:
 Cook mixture to required consistency.
CONDITION:
 Polimeter
 Kettle/casserole
 Wooden ladle
 Stone/burner
METHODOLOGY:
ASSESSMENT METHOD:
 Direct Supervision
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 119
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE TITLE : Preparing The Packaging Materials
MODULE DESCRIPTION : This module deals with the knowledge and skills preparing the
packaging materials
PREREQUISITE :
LO1. Identify and prepare glass bottle and jar of varying sizes intended for each commodities.
LO2. Wash, sterilize and cool bottle glass and jar in inverted position.
LO3. Wash, sterilize and cool new caps (PVC and plastic).
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 120
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. IDENTIFY AND PREPARE GLASS BOTTLE AND JAR OF VARYING SIZES
INTENDED FOR EACH COMMODITIES
 Glass bottle and jar of varying sizes are prepared intended for each commodities.
 Packaging materials are checked and readied according to enterprise requirements.
CONTENTS:
 Prepared glass bottle and jar intended for each commodities.

 Checked and readied packaging materials.
CONDITION:
A. Supplies
 Glass bottle and jar
B. Utensils
 Stainless enameled plastic casserole
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 121
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. WASH, STERILIZE AND COOL BOTTLE GLASS AND JAR IN INVERTED POSITION
 Glass bottle and jar are washed, sterilized and cooled in inverter position.
CONTENTS:
 Methods of washing and sterilized glass bottle in accordance with manufacturer’s

specifications.
CONDITION:
A. Supplies
 Tin cans
 Glass container
 Jars
B. Utensils
 Stainless enameled plastic casserole
 Utility trays
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 122
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. WASH, STERILIZE AND COOL NEW CAPS (PVC AND PLASTIC)
 New caps (PVC plastic) are washed, sterilized and cooled.
CONTENTS:
 Methods of washing and sterilized glass bottle in accordance with manufacturer’s

specification.
CONDITION:
 Kettle
 Vat
 Cooking equipment like stone/burner
 Wire basket
 Food tray
 Utility tray
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 123
PROGRAM
Issued by Date
REGISTRATION
Office
MODULE DESCRIPTION : This module covers packaging procedure and techniques.
PREREQUISITE :
LO1. Pack hot sugar concentrated finished product in dry sterilize glass bottles.
LO2. Seal hermetically bottled products.
LO3. Air-cool finished product to room temperature.
LO4. Label and store processed product at required temperature and humidity.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 124
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. PACK HOT SUGAR CONCENTRATED FINISHED PRODUCT IN DRY STERILIZED GLASS
BOTTLES
 Sugar concentrated finished product are hot packed in dry sterile glass bottles.
 Filled bottles with enough space from the neck to the mouth is required according to
specification.
 Remove extract sugar concentrated products left at the tip of glass bottles are
remove.
CONTENTS:
 Finished sugar concentration products are packed hot in sterile glass bottles.
 Enough space in filling bottles is required.
 Extract sugar concentration products left at the tip of glass bottles are remove.
CONDITION:
1. Utensils:
 Sterilize glass jar
 PVC Cap
 Jar funnel
 Utility tray
 Tong
2. Equipment:
 Stone/burner
 Steam jacketed kettle lifter
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 125
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. SEAL HERMETICALLY BOTTLED PRODUCTS
 Bottled products are sealed hermetically.

 Check the sealed bottled products for defects.
 Wipe with dry clean cloth sealed bottled according to specified procedure.
CONTENTS:
 Sealed hermetically bottled products as specified.

 Sealed bottled products are checked for defects.
 Sealed bottled products are wipe with dry clean cloth.
CONDITION:
 Sterilize bottles filled with sugar concentration

 Cleaned caps/PVC
 Hot water
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 126
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. AIR-COOL FINISHED PRODUCT TO ROOM TEMPERATURE
  Air cool finished products are air-cooled to room temperature.

 Finished product are place in proper store room
CONTENTS:
 Finished products are air-cooled to room temperature

 Finished products are place in proper store room.
CONDITION:
 Finished sugar concentrated products

Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 127
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. LABEL AND STORE PROCESSED PRODUCT AT REQUIRED TEMPERATURE AND
HUMIDITY.
 Processed product are labeled and stored at required temperature and humidity.
 Proper inspection in storing process products is required accordingly.
CONTENTS:
 Proper temperature and humidity to labeled and stored process products are
required.
 Storing process products require proper inspection.
CONDITION:
 Plastic product seal

 Corrugated cartons
 Labels
 Tags
 Glue
METHODOLOGY:
ASSESSMENT METHOD:
 Direct Supervision
 Practical
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 128
PROGRAM
Issued by Date
REGISTRATION
Office
UNIT OF COMPETENCY : PROCESS FOODS BY SUGAR CONCENTRATES
MODULE DESCRIPTION : This module deals with the skill, knowledge, attitudes required in
packaging canned/bottled products.
PREREQUISITE :
LO1. Seal hermetically canned/bottled products according to approved specifications.
LO2. Core finished products to room temperature as required
LO3. Wrap clean cooled processed products according to specifications.
LO4. Label and store packed processed products required temperature and humidity.
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 129
PROGRAM
Issued by Date
REGISTRATION
Office
LO1. SEAL HERMETICALLY CANNED/BOTTLED PRODUCTS ACCORDING TO APPROVED
SPECIFICATIONS.
 Follow sealing procedure in accordance with the manufacturer’s specification.

 Canned/bottle products are properly sealed according to manufacturer’s
specifications.
CONTENTS:
 Sealing canned/bottled products

 Canned/bottled product characteristic.
CONDITION:
 Canned/bottle foods
 Sealers
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 130
PROGRAM
Issued by Date
REGISTRATION
Office
LO2. CORE FINISHED PRODUCTS TO ROOM TEMPERATURE AS REQUIRED
 Finished products are cooled to room temperature as required.

 Correct cooling temperature is followed as to required
 Correct cooling technique is observed as specified.
CONTENTS:
 Cooling temperature requirements

 Cooling technique
CONDITION:
 Canned/bottled products
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 131
PROGRAM
Issued by Date
REGISTRATION
Office
LO3. WRAP CLEAN COOLED PROCESSED PRODUCTS ACCORDING TO SPECIFICATIONS.
  Processed products are wrapped clean according to specification.

 Proper procedures of cleaning and wrapping processed product is followed as
specified.
CONTENTS:
 Wrapping processed products
CONDITION:
3. Processed products:
 Canned
 Bottled
4. Wrapping materials
Document Code
OPERATING PROCEDURE
TESDA-OP-CO-01
Rev. No. Page
00 132
PROGRAM
Issued by Date
REGISTRATION
Office
LO4. LABEL AND STORE PACKED PROCESSED PRODUCTS REQUIRED TEMPERATURE AND
HUMIDITY.
 Packed processed products are labeled as required

 Packed and labeled processed products are stored at required temperature and
humidity as specified.
CONTENTS:
 Labeling and storing procedure
CONDITION:
 Office materials/supplies like bond paper, blanch sticker label, pencils/ballpen.

 Office equipment such as computer with printer
METHODOLOGY:
 Demonstration
ASSESSMENT METHOD:
 Written
 Practical

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TESDA-SOP QSO-01-F08

COURSE TITLE : FOOD PROCESSING NC II

NOMINAL DURATION : 568 hours

Upon completion of this course students/trainees must be able to:

Candidate /trainee must posses any of the following qualifications:

1. High school graduate

Units of Competency Module Title Module Contents Nominal

2. Team work 2.1 Working in a team 2.1.1 Team role

1.1.2 Parts and function of PPE

1.1.11 Codes and regulation

1.1.15 Hazards in the workplace

Units of Competency Module Title Module Contents Nominal

3. Use standard 3.1 Using standard 3.1.1 Standard measuring

4. Perform 4.1 Performing 4.1.1 Weights and measure

Units of Competency Module Title Module Contents Nominal

3. Process food by 3.1 Processing foods by 3.1.1 List of tools, equipment,

Units of Competency Module Title Module Contents Nominal

3.1.19 Methods of washing and

 Demonstration of Practical Skills

COURSE DELIVERY: (METHOLOGY)

TOOLS & UTENSILS:

B. FERMENTATION & PICKLING

TOOLS & UTENSILS:

PERSONAL PROTECTIVE EQUIPMENT (PPE)

 Be a holder of B.S. Degree or equivalent

SECTOR : PROCESSED FOOD AND BEVERAGE

UNIT OF COMPETENCY : PROCESSES FOOD BY FERMENTATION AND

MODULE TITLE : Preparing Equipment, Tools and Utensils

SUGGESTED DURATION : -- Hrs.

SUMMARY OF LEARNING OUTCOMES:

FOR PROCESS FOOD BY FERMENTATION AND PICKLING

- Equipment, tools and utensils for fermentation and pickling.

- Parts of the different equipment, tools and utensils.

- Function and uses of the different equipment, tools and utensils.

Equipment, tools and utensils may include:

LO2. PERFORM PROPER CLEANING OPERATION AND SANITATION OF THE DIFFERENT

EQUIPMENT, UTENSILS FOR THE PROCESS.

- Proper claiming and storing of equipment tools and utensils.

- Sanitizing fermentation and pickling equipment, tools and equipment.

- Method of sanitation procedure.

- Checking and calibrating formulation and pickling equipment and tools.

- Equipment, tools and utensils may included:

- Traditional/ lecture type

SECTOR : PROCESSED FOOD AND BEVERAGE

UNIT OF COMPETENCY : PROCESSES FOOD BY SALTING, CURING AND

MODULE TITLE : Preparing Raw Materials

MODULE DESCRIPTION : This module covers the procedure in preparing raw

SUGGESTED DURATION : -- hours

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students must be able to:

- Raw materials for salting, curing and smoking.

The trainee/students must be provided with the following:

- Grades of meat, poultry, eggs, fish and other marine products

The trainee/students must be provided with the following:

- Raw materials - Apparatus

CURING AND SMOKING.

The trainee/students must be provided with the following:

SECTOR : PROCESSED FOOD AND BEVERAGE

UNIT OF COMPETENCY : PROCESSES FOOD BY SALTING, CURING AND

MODULE TITLE : Preparing Salting and Curing Solution and Mixtures