Food processing transforms agricultural products into food through methods like salting, pickling, smoking, drying and canning. Salting involves using salt to penetrate tissue and slow bacterial growth and enzyme activity. The egg salting procedure involves washing eggs, boiling water with salt, cooling the solution, submerging eggs for 20 days. Pickling preserves food using brine or vinegar solutions. The pickled cucumber procedure involves combining water, vinegar, salt and sugar, then soaking cucumbers overnight. Proper maintenance of food processing equipment is important, including regular inspection, cleaning, lubrication and repair of parts before and after use.

1. MODULE 2: Interpret a Food Processing Procedure
Food processing is the transformation of agricultural products into food, or of one form of foods into other forms.
The two common food processing procedures are;
1. Salting
Salting is one of the oldest food preservation methods. Salting is a process where the common salt (NaCl), sodium
chloride, is used as a preservative that penetrates the tissue, hence slows the bacterial growth and deactivates the enzymes.
Some of the factors involved in the salting of fish that play an important role are purity of salt, quantify of salt used, method of
salting, and weather conditions, the flavor of the product. An example of processing food using salting is the "Egg Salting."
Procedure in egg salting:
Step 1: Wash the eggs.
Step 2: In a pan, fill in the water and bring it to boil.
Step 3: Add the salt and stir until the salt is completely dissolved.
Step 4: Remove from heat and set aside to cool.
Step 5: While waiting for the salt solution to cool, place the eggs in a wide-mouthed glass with a lid.
Step 6: Pour the cooled salted water over the eggs making sure the eggs should be completely submerged with the solution.
Step 7: Close the jar with its lid and leave it in a cool dark place.
Step 8: Waiting time – To test the saltiness of the egg, take out one or three eggs from the glass after 20 days.
2. Pickling
Pickling is the process of preserving or extending the shelf life of food in brine or immersion in vinegar.
Procedure in pickled cucumber
Step 1: In a small bowl, add the water, vinegar, sugar, and salt.
Step 2: Stir to combine and until the sugar and salt have dissolved.
Step 3: Add the cucumber and onion.
Step 4: Taste and adjust the ingredients to your liking.
Step 5: All the cucumber should be covered in the brine if you have lots of cucumbers make a
more brine
Step 6: Let the mixture rest in the fridge until it is ready to eat. The Flavor develops over time, so on overnight soak is great.
Applying standard procedures in using tools, equipment, instruments, and utensils
Perform Post-Operating Procedure
Equipment is an essential machine in a food processing plant that is important in undertaking activities in line with
processing foods like fish, meat, fruits, and vegetables through salting, smoking, drying, pickling, freezing, or canning. In every
method of processing or preserving the food, different kinds of equipment are used. To ensure that there is a smooth
operation of any equipment, they must be properly maintained. Proper maintenance starts with regular checking and
inspection of their parts, proper use or operation/manipulation, and conducting post-operation activities such as
cleaning/sanitizing, applying oil and lubricants to machine parts before stowing, or storing them until such time that they will
again be used.
Inspecting and Checking Condition of Equipment/Machines Before, During and After Operation
All equipment/machines to be used in processing /preserving foods like fish, meat, fruits, and vegetables must be
inspected and checked to determine their condition prior to use and even after using them. Before they are to be stowed or
kept after use, they must be inspected and checked to make sure they are in good condition and ready for use in the next
processing operation. Religiously inspecting and checking the equipment/machines after use will help determine the presence
of damaged or defective parts that need to be repaired or replaced. Inspecting and checking the equipment /machines will also
help determine the presence of equipment/machines that breakdown and cannot be used in the next processing operation.
Defective plugs, switch, and other parts of equipment/machines that are electrically operated will also be determined and thus
avoid accidents like electrocution and other hazards arising from short circuits, etc.
Inspecting and checking the equipment before, during, and after using them will also help in effectively planning and
efficiently carrying – out troubleshooting and preventive maintenance activities which include checking the following:
1. Machine temperature – this is checked to avoid overheating
2. Hydraulic fluid – this must be checked to guarantee that the equipment/machine which is operated by water or other liquids
moving through pipes under pressure will function well.
3. Wear and surface condition – this is being checked to make sure no machine parts are deteriorating or defective due to
everyday use.
4. Crack – this needs to be checked to see to it that there are no broken parts in an equipment or machine which will cause the
breakdown of the machine or as a source of a leak.
5. Leak detection – this is checked to prevent accidental release of gas, water, oil, etc. from the machine
7. Corrosion – this is checked to minimize wear and tear of parts by washing, drying, and lubricating machine parts.
8. Electric insulation – this must be checked to guarantee that there are no livewires exposed during the operation of
equipment, which may result in short circuits or electrocution and even fire.