Food processing involves treating and handling food to slow spoilage and allow for longer storage. It uses tools like scissors, tongs, oil drums, freezers and refrigerators. Freezers and refrigerators are used to keep raw materials fresh by slowing spoilage. Common problems include the freezer not being cold enough, buildup of ice, and unwanted frost from a faulty seal. Other tools include knives, scales, spoons, cups, and boards for cutting and measuring ingredients. Equipment for salting includes oil drums, pots, and shovels. Smoking uses tools like baklad for drying and bakol for transporting finished products. Defective tools are reported by making a list, checking conditions, making a narrative report of

1. Food Processing
SCISSOR- this is used for cutting fins and backbones of fish.
ORSSCIS
TONG- this is used for holding and picking of salted dried fish.
TONG
Oil Drum- used as a container in storing salted fish.
Freezer or Refrigerator- keeping the raw materials fresh for a certain period of time
.
FZEERER

2. Food Processing
 Do you know to prepare and cook food? Do you know the tools,
equipment’s and utensils used in food processing? Do you know if
they are in good condition or defective? Do you know the procedures
in giving reports on defective tools, equipment and utensils? There
are many ways to prepare and cook food. In food processing
identifying of tools, equipment and utensils are carefully considered.
 Once these food processing tools, equipment’s and utensils and
their usage are skillfully learned, it would be an advantage to explain,
as well as to report the defects if they found defective or would
malfunction during and after usage.

3. Food Processing
 Is a method that involves the process of treating and handling food
to stop or slow down the spoilage and to allow for longer storage.
Example: Fish preservation: Drying, Salting, Smoking, Canning, Freezing, etc.

4. Tools and Equipment and Utensils
in Food (fish)Production
 Freezer and Refrigerator- it is used down the spoilage of food, keeping the raw materials
fresh for a certain period of time.
The common problems in using a freezer and Refrigerator:
 Freezer isn’t cold enough- the temperature is not set well suited to the food placed inside.
Temperature should depend on the type of food being stored, semi perishable foods require
normal temperature to avoid spoilage and maintain its freshness.
 Build up of ice in the freezer- ice can rapidly build up if you leave the door open for too
long. The presence of air inside the freezer will result in frost and ice build-up. To avoid this,
do not open the door longer. Keep the door close.
 Unwanted Frost- unwanted frost is due to a faulty seal. To avoid this clean the seal around
the inside of the freezer door with soap, warm water and a wash cloth. Dry the seal and the
surrounding area using a towel and close the freezer. If this does not work, install a new
gasket.

5. Tools and Utensils Used in Food
Processing
MEASURING DEVICES
A. Weighing Scales
1. Triple Beam Balance- it is used to measure small amount of ingredients such
as spices, preservatives, etc.
2. Checkweigher Scale- it is used to check the weight of any food items such as
processed fish, meat and vegetables.
3. Clock type weighing scale- it is used to measure any food item.
B. Measuring Spoons- it is used to measure small amount of ingredients such as
spices and other ingredients needed in fish product.
C. Measuring Cup- it is used to measure liquid and powdered form ingredients
like sugar and flour.

6. D. Thermometer- it is used as an indicator to show the temperature level of heat and
cold of a certain food.
CUTTING IMPLEMENTS
A. Knives- this is used for cutting , peeling and slicing food.
B. Scissors- this is used for cutting fins and backbones of fish.
Descaler or Scalers- this is tool used for easy removal of fish scales especially
large sizes of fish.
Salting Equipment
1.Oil Drum- It is used as a container in storing salted fish.
2. Earthen pots- it is used as a storage where salted products are kept.
3. Wooden shovel or spade- it is used to thoroughly mix salt and fish.

7. SMOKING TOOLS AND UTENSILS
1. Baklad- this is used for drying the fish.
2.Bakol- a container for transporting finish product like dried
fish, smoke fish, etc.
3. Bistay- this is used for collecting sun dried fish and other
preserved product.
4. Dinarayan- it is used for drying fish and other fishery product.
5.Panakip- this is used to cover dried fish during the process.
6.Panandok- to facilitate lifting of different finished product of
salting, curing and smoking.

8. 7. Pugon- a heat source using wood for heating and pre-cooking of fishery
product.
8. Tong- this is used for holding and picking of salted and dried fish.
9. Chopping Board- it is used the fish are cut and slice, it protect the table
while doing the process.
THE FOLLOWING ARE THE SIMPLE STEPS IN REPORTING DEFECTIVE TOOLS
AND EQUIPMENT.
1. Make a necessary listing of tools equipment and utensils in preparation for checking
the defect.
2. Check the condition of tools and equipment.
3. As soon as the defect found of a certain tool, equipment and utensils, make a
narrative report immediately.
4. Describe the scope of damage, make it clear and understandable.
5.File the report as soon as possible for immediate action.