12

TVL
Food Processing
Quarter I – Week 3
Monitoring the Operation of
Equipment and Cooling the
Finished Product

CLAS
CONTEXTUALIZED LEARNING ACTIVITY SHEETS
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TVL – Food Processing – Grade 12
Contextualized Learning Activity Sheets (CLAS)
Quarter I – Week 3: Monitoring the Operation of Equipment and Cooling the Finished
Product
First Edition, 2020

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Published by the Schools Division of Puerto Princesa City

Development Team of the Contextualized Learning Activity Sheets

Writer: Maricel C. Bandola
Content Editor: Sheryll C. Saclet
Language Editor: Trishia B. Alaban
Reviewer: Dennis M. Lucas, PhD
Illustrator: Maricel C. Bandola
Layout Artist: Maricel C. Bandola
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Servillano A. Arzaga, CESO V, SDS
Loida P. Adornado, PhD, ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

Division LR Evaluators: Ronald S. Brillantes, Mary Jane J. Parcon, Jim Paul M. Belgado,
Cynchea H. Cabanero, Rhea D. Romero, Rosario T. Gonzales,
Liezl O. Arosio, Karl Gabriel G. Buenafe

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Brgy. Sta. Monica, Puerto Princesa City
Telephone No.: (048) 434 9438
Email Address: puertoprincesa@[Link]
 Lesson 1
Monitoring the Operation of
Equipment and Cooling the Finished
Learning Competencies:
Prepare packaging equipment, tools and materials. TLE_AFFP9-12PK-Ia-c-1
Objectives:
1. Explain the proper way of monitoring the operation of packaging
equipment.
2. Discuss the cooling of finished/processed products.

Let’s Try

Directions: Read carefully each question. Circle the letter of the correct answer.

[Link] of the following proper packaging machine maintenance/monitoring that

requires upgrade in packaging equipment and sometimes replacement when a
certain machine or component is made obsolete?
A. Understand your Spare Parts List
B. Plan for Upgrades and Obsolescence
C. Partner with Responsive Packaging Technician
D. Adhere to a Preventive Maintenance Schedule
[Link] of the following is the most common temperature that could grow food
poisoning
bacteria?
A. 27°C to 54°C C. 0°C to 54°C
B.34°C to 54°C D. 15°C to 54°C
3. Which of the following cooling schedule where the product's maximum internal
temperature must not remain between 54°C and 27°C for more than two (2)
hours
nor from 54°C to 4°C for more than 7 hours?
A. Evaporative Cooling C. Rapid Cooling
B. Interrupted Cooling D. Slow Cooling
[Link] of the following proper packaging machine maintenance/monitoring that
connect
you to the packaging machine manufacturer that has remote capabilities to access
and
troubleshoot most routine problems without unnecessary and costly onsite visits?
A. Understand your spare parts list
B. Plan for upgrades and obsolescence
C. Adhere to a preventive maintenance schedule
D. Partner with responsive packaging technician
[Link] of the following step is ensuring to develop a feedback loop to adjust tasks,
routes, frequency and duration of activities?
A. Step # 9 C. Step # 5
B. Step #7 D. Step #10
1
6. Which of the following is NOT an example of preventive maintenance of
machineries?
A. Machine inspection
B. Lubricating the machine
C. Ensuring high wear parts are kept in stock
D. Monitoring and changing wear parts once in a while

[Link] of the following cooling schedule have an internal temperature that does
not
remain between 49°C and 4°C for more than 20 hours?
A. Evaporative Cooling C. Rapid Cooling
[Link] Cooling D. Slow Cooling

[Link] of the following spare parts have a longer lifecycle and may or may not
ever
fail?
[Link] wear parts C. Medium wear parts
[Link] wear parts D. Replicable parts
[Link] of the following proper packaging machine maintenance/monitoring
wherein
the operators are tasked with activities they must perform on daily, weekly,
monthly,
quarterly, and biannual interval?
A. Understand your Spare Parts List
B. Plan for Upgrades and Obsolescence
C. Partner with Responsive Packaging Technician
D. Combine with Autonomous Maintenance Tasks

[Link] of the following step is when you will locate all the maintenance manuals
to
ensure we are replacing parts with the correct specifications?
[Link] # 5 C. Step #8
[Link] #4 D. Step #2

Let’s Explore and

Discover
Unlocking of Difficulties

Preventive Maintenance is a maintenance that is regularly performed on a piece of

equipment to lessen the likelihood of it failing. It is performed while the equipment is
still working so that it does not break down unexpectedly.
Vetted means putting someone or something through an extremely careful
examination.
Obsolescence is the state of being which occurs when an object, service, or practice
is no longer maintained or degraded even though it may still be in good working
order.
Upgrades mean to make improvements to something or exchange it for a better

2
 Proper Packaging Machine Maintenance/Monitoring
A. Adhere to a Preventive Maintenance Schedule
A machine maintenance schedule is designed to prevent both minor problems
and major disasters, thereby decreasing unscheduled downtime. Examples of
preventive maintenance tasks include:
● Machine inspection
● Monitoring and changing wear parts regularly
● Ensuring high wear parts are kept in stock
● Lubricating the machine

B. Combine with Autonomous Maintenance Tasks

The operators are tasked with activities they must perform on daily, weekly,
monthly, quarterly, and biannual intervals. These tasks often contain simple visual
cues, and because the operators become familiar with the machine with repeated
maintenance tasks, they can often detect when something is 'off' before a scheduled
technician visit would.
C. Partner with Responsive Packaging Technician
When your packaging machine is down, every second counts. Ideally, before
purchasing a piece of equipment, you have properly vetted the technician to learn the
details of their technical service availability, methods of contact, and related costs.
Partner with a packaging machine manufacturer where an actual person will
answer your call or email, and one that has remote capabilities to access and
troubleshoot most routine problems without unnecessary and costly onsite visits.
D. Understand your Spare Parts List

The technician should provide you with a recommended spare parts list. This list
should be broken down into part class by wear so you can plan your parts inventory
strategically. For instance, parts are classified as follows:
● A - High wear parts. These parts have a shorter lifecycle or are not standard
items and have a long lead time.
● B - Medium wear parts. These parts have a longer lifecycle and may or may
not ever fail.
● C - Low wear parts. These parts should never fail.
E. Plan for Upgrades and Obsolescence
Packaging equipment and software require upgrades and sometimes
replacement when a certain machine or component is made obsolete and no longer
supported. Technology develops fast these days, and packaging equipment is no
exception.
(Source: “5 Expert Tips for Proper Packaging Machine Maintenance”, Viking Masek, accessed on
December 10, 2020, [Link]
expert-tips-for-proper-packaging-machine-maintenance.)

10 Steps to Properly Install a Condition Monitoring Program

1. Create a map of the plant and list all the equipment and each piece’s location.
2. Then, if you want to name each piece of equipment so you can create a route that
you
can easily follow each time you perform your maintenance.
3. At this point you will want to visit each piece of equipment to take down all pertinent
information. i.e. vendor, model number, serial number, etc.
4. Next you will want to locate all the maintenance manuals to ensure we are replacing
parts with the correct specifications.
5. Once you’ve collected all this information you will want to create individual files for
each
piece of equipment on your computer. This will allow you quick access to any of the
3
 information you may need in the future.
6. At this point you will want to conduct a meeting with all key team members that are
involved in machine maintenance and repairs. You’ll want to review the
manufacturer’s
information and condition monitoring suggestions. Construct a plan that makes the
most
sense to everyone involved.
7. Now you are ready to set up your condition monitoring program and assign tasks to
each
member. It might make sense at this point to test the route and program on one
small
piece of the plant to ensure nothing was missed when setting it up.
8. Once you’ve tested everything move on to the entire plant.
9. Be sure to develop a feedback loop to adjust tasks, routes, frequency and duration of
activities.
10. Continue to audit your process.
(Source: VibrAlign Author “Machinery Diagnostics, Condition Monitoring, Machinery Maintenance”,
accessed on December 11, 2020, [Link]
of-a-predictive-maintenance-plan/.)
Cooling of Finished/Processed Products
Cooling must be continuous and begins immediately after the heating cycle is
completed. Most common food-poisoning bacteria can grow from 0°C up to 54°C;
however, their range of rapid growth is from 27°C to 54°C. Thus, it is very important to
cool product effectively but it is even more important to cool it quickly through this
rapid growth range to prevent the outgrowth of heat shocked pathogen spores
including the Clostridium species.
The following cooling schedules are known to minimize growth of pathogenic
bacteria in/on the products.
A. Slow Cooling
● The internal temperature does not remain between 49°C and 4°C for more
than 20 hours; and
● The cooling process:
● causes a continuous drop in product's temperature; or
● controls the product's surface temperature so that it does not stay
between
49°C and 20°C for more than two (2) hours.
B. Rapid Cooling
During cooling, the product's maximum internal temperature must not remain
between 54°C and 27°C for more than two (2) hours nor from 54°C to 4°C for more
than 7 hours.

C. Interrupted Cooling
Cooling may be interrupted for up to 4 hours for cooked products that are cooled
from 54°C to 18°C within 2 hours, if the products are:
● kept below 18°C during the 4 hours, and
● protected from post cooking contamination (e.g., covered, wrapped, etc.), and
●cooled to 4°C within 2 hours immediately at the end of the 4 hour holding
period.

(Source: “Preventive Control Recommendations for Cooling Heat Processed Products”,

Government of Canada, accessed on December 12, 2020,
[Link]
1522948253869/1522948254134.)

Let’s Practice

4
Directions: Put a check mark (✔) if the statement pertains to the proper packaging
machine maintenance. Put a cross mark (✖) if not. Write your answer on the line
provided.

___1. Combine with ___2. Adhere to a Preventive ___3. Interrupted Cooling

Autonomous Maintenance Schedule
Maintenance Tasks
___6. Understand your
Spare Parts List
___5. Plan for Upgrades
___4. Rapid Cooling and Obsolescence
___9. Continue to Audit
your Process
___7. Partner with
Responsive Packaging ___8. Slow Cooling
Technician ___10. Check the cord

Why is it important to monitor/maintain the packaging equipment regularly?

________________________________________________________________________________________
________________________________________________________________________________________

Directions: Arrange the letters to form the correct words discussed in this material.
Write your answer on the blank provided.

LINGCOO
DESGRAUP
SCENCELEOBSO
TIVEPREVEN
TORINGMONI

Why is it important to follow the proper monitoring/maintenance of packaging

equipment?
________________________________________________________________________________________
________________________________________________________________________________________

Let’s Do More

Directions: Arrange the statements from 1 to 10 to form the proper steps in installing
a condition monitoring program of the packaging equipment.
Continue to audit your process.
Be sure to develop a feedback loop to adjust tasks, routes, frequency and
duration of activities.
Once you’ve tested everything move on to the entire plant.
Now you are ready to set up your condition monitoring program and assign tasks
to each member.
At this point you will want to conduct a meeting with all key team members that
are involved in machine maintenance and repairs.
Once you’ve collected all this information you will want to create individual files
5
 for each piece of equipment on your computer.
Next you will want to locate all the maintenance manuals to ensure we are
replacing parts with the correct specifications.
At this point you will want to visit each piece of equipment to take down all
pertinent information.
Then you will want to name each piece of equipment, so you can create a route
that you can easily follow each time you perform your maintenance.
Create a map of the plant and list all the equipment and each piece’s location.

Directions: Complete the paragraph below by unscrambling the jumbled letters to

form the correct terms. Write your answer on the lines provided.

Cooling must be continuous and begins immediately after the heating (CLECY) 1.
____________ is completed.
Most common food-poisoning (RIATECAB) 2. ___________________ can grow from 0°C
up to 54°C; however, their (GENAR) 3. _____________ of rapid growth is from 27°C to
54°C. Thus, it is very important to cool product (LYTIVEEFFEC) 4. __________________
but it is even more important to cool it quickly through this rapid growth range to
prevent the (HTGROWOUT) 5. ___________________ of heat shocked pathogen spores
including the Clostridium species.

Let’s Sum It Up

Directions: Write your promises on the space provided.

I PROMISE
I promise to keep in mind everything that
I have learned from this lesson.

I promise to remember that

I also promise to remember that

I promise to share these learnings with my friends and family.

Student’s Signature:_______________________________ Date:__________________

Parent’s Signature:________________________________ Date:__________________

Let’s Assess
Directions: Choose the letter of the best answer. Circle the letter of your answer.

6
1. Which of the following is NOT an example of preventive maintenance of
machineries?
A. Machine inspection
B. Lubricating the machine
C. Ensuring high wear parts are kept in stock
D. Monitoring and changing wear parts once in a while

[Link] of the following cooling schedule have an internal temperature that does
not
remain between 49°C and 4°C for more than 20 hours?
A. Evaporative Cooling C. Rapid Cooling
[Link] Cooling D. Slow Cooling

[Link] of the following spare parts have a longer lifecycle and may or may not
ever
fail?
[Link] wear parts C. Medium wear parts
[Link] wear parts D. Replicable parts

[Link] of the following proper packaging machine maintenance/monitoring

wherein
the operators are tasked with activities they must perform on daily, weekly,
monthly,
quarterly, and biannual interval?
A. Understand your Spare Parts List
B. Plan for Upgrades and Obsolescence
C. Partner with Responsive Packaging Technician
D. Combine with Autonomous Maintenance Tasks

[Link] of the following step is when you will locate all the maintenance manuals to
ensure we are replacing parts with the correct specifications?
[Link] # 5 C. Step #8
[Link] #4 D. Step #2

[Link] of the following proper packaging machine maintenance/monitoring that

requires upgrade in packaging equipment and sometimes replacement when a
certain machine or component is made obsolete?
A. Understand your Spare Parts List
B. Plan for Upgrades and Obsolescence
C. Partner with Responsive Packaging Technician
D. Adhere to a Preventive Maintenance Schedule

[Link] of the following is the most common temperature that could grow food
poisoning
bacteria?
A. 27°C to 54°C C. 0°C to 54°C
B.34°C to 54°C D. 15°C to 54°C

8. Which of the following cooling schedule where the product's maximum internal
temperature must not remain between 54°C and 27°C for more than two (2)
hours
nor from 54°C to 4°C for more than 7 hours?
A. Evaporative Cooling C. Rapid Cooling
B. Interrupted Cooling D. Slow Cooling

[Link] of the following proper packaging machine maintenance/monitoring that

connect

7
 you to the packaging machine manufacturer that has remote capabilities to access
and
troubleshoot most routine problems without unnecessary and costly onsite visits?
A. Understand your spare parts list
B. Plan for upgrades and obsolescence
C. Adhere to a preventive maintenance schedule
D. Partner with responsive packaging technician

[Link] of the following step is ensuring to develop a feedback loop to adjust tasks,
routes, frequency and duration of activities?
A. Step # 9 C. Step # 5
B. Step #7 D. Step #10

Answer Key

Let’s Practice

1. √ 6. √ 1. COOLING
2. √ 7. √ 2. UPGRADES
3. X 8. X 3. OBSOLESCENCE
4. √ 9. √ 4. PREVENTIVE
5. √ 10. X 5. MONITORING

Let’s Do More

10, 9, 8, 7, 6, 5, 4, 3, 2, 1 1. CYCLE
2. BACTERIA
3. RANGE
4. EFFECTIVELY
5. GROWTHOUT

Let’s Assess Let’s Try

1. D 6. D 1. D 6. D
2. D 7. C 2. C 7. D
3. C 8. C 3. C 8. C
4. D 9. D 4. D 9. D
5. B 10. A 5. A 10. B

References

Website:

8
5 Expert Tips for Proper Packaging Machine Maintenance, Viking Masek, accessed on
December 10, 2020, [Link]
resources/packaging-machine-blog/5-expert-tips-for-proper-packaging-machine-
maintenance.

Machinery Diagnostics, Condition Monitoring, Machinery Maintenance, VibrAlign Author.

accessed on December 11, 2020, [Link]
monitoring/here-are-10-important-steps-of-a-predictive-maintenance-plan/.

Preventive Control Recommendations for Cooling Heat Processed Products,

Government of Canada, accessed on December 12, 2020,
[Link]
processed/eng/1522948253869/1522948254134.

FEEDBACK SLIP

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Thank you very much for using this CLAS. This learner’s
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B. FOR THE PARENTS / GUARDIANS

Do you have any suggestions or recommendations on how we

9
can make improvements to this CLAS to better serve the learners?

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Contact Number: __________________________________

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