Grade Level: Grade 9-12

Subject: TLE (Food Fish Processing NC II- 640 Hours)

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Grade 9

PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs) 1st Grading

TLE_PECS9- LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PeCS)
12- I0-1 needed in food processing
Week 0 1.1 Compare one’s PECSS with that of a practitioner /entrepreneur
1.2 Align one’s PECSS with that of a practitioner/entrepreneur
ENVIRONMENT AND MARKET (EM)
TLE_EM9-12- LO 1. Recognize and understand the market in Masonry
00-1 1.1Identify the players/ competitors within the town
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1.2 Identify the different products/services available in the market

Week 0
TLE_EM9- LO 2. Recognize the potential customer/market in Food Processing
12- 00-2 2.1. Identify the profile of potential customers
2.2. Identify the customer’s needs and wants through consumer analysis
Week 0 2.3 Conduct consumer/market analysis
TLE_EM9- LO 3. Create new business ideas in Food Processing business by using
12- 00-3 various techniques
3.1. Explore ways of generating business idea from ones’ own
Week 0 characteristics/attributes
3.2. Generate business ideas using product innovation from irritants, trends and
emerging needs
3.3 Generate business ideas using Serendipity Walk

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LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA)(Note: Research components should be included in all activities) 1st Grading
TLE LO1. Prepare for sampling
TLE_AFFP9 1.1. Identify sampling requirements in accordance with sampling plan
- 12SA-Ia-c- Prepare sampling equipment container and labels according to sampling
1 requirements

Week 1-3
TLE_AFF LO2. Collect samples
P9- 12SA- 2.1. Collect and transfer samples under controlled condition
Id-j-2
 2.2. Handle samples to preserve them and the source integrity according to
Week 4-10 sampling requirement and OHS requirements
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2.3. Identify and report defects or abnormalities in source material and/or
sample according to workplace requirements
2.4. Record sample information according to workplace procedures
Clean and maintain the workplace according to workplace standards
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)(Note: Research components should be included in all activities) 2nd Grading
TLE_AFFP9- LO 1. Prepare equipment and tools
12IS- IIa-c-1 1.1. Prepare equipment and tools for inspection and sorting in accordance
with manufacturer’s specifications and workplace requirements
Week 1-3 1.2. Check, clean and sanitize equipment and tools are in accordance with
manufacturer’s specifications and workplace requirements
1.3 Prepare office equipment and materials/supplies needed in accordance
with approved specifications
TLE_AFFP9- LO 2. Inspect and sort the materials and product
12IS- IId-h-2 2.1. Receive and handle raw materials and product according to standard
operating procedures
2.2. Conduct inspection and sorting according to required specifications,
Week 4-8 OHS requirements and workplace procedures
2.3. Undertake grading undertaken, as necessary, according to raw material
or product requirements
2.4. Inspect raw materials and products for visible signs of defects according
to set processing and purchasing specifications
2.5. Sort raw materials and products in accordance with physical property
specifications
2.6. Weigh and keep inspected and sorted raw materials and products a in
accordance with standard operating procedures
2.7. Report rejected/sub-standard raw materials and products are to
appropriate person and/or disposed according to organizational guidelines

TLE_AFFP9- LO3. Complete inspection and sorting activity

12IS- 3.1. Clean and keep equipment and tools according to manufacturers’
IIi-j-3
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specifications and workplace procedures
Week 9-10 3.2 Complete and report records according to workplace procedures
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB)(Note: Research components should be included in all activities) 3rd
TLE_AFFP LO 1. Prepare to dispense ingredients
9- 12NB- 1.1. Inspect materials to confirm type, quality clearance, quantities and
IIIa-e-1 identify any obvious contamination or non-conformance with
workplace requirements
Week 1-5 1.2. Select appropriate measuring/dispensing and weighing equipment
according to dispensing requirements
1.3. Confirm availability of containers/bags and labels according to
dispensing requirements
1.4. Carry out pre-start checks according to manufacturer’s specifications
and workplace procedures
1.5 Use appropriate personal protective equipment (PPE) according to
workplace procedures and occupational health and safety (OHS)
requirements
TLE_AFFP9- LO 2. Measure and/or weigh ingredients
12NB 2.1. Weigh /measure non-bulk ingredients and additives according to
-IIIf-j-2 production requirements
2.2. Label dispensed ingredients according to workplace procedures
Week 6-10 2.3. Monitor accurate of measuring/dispensing equipment to identify
variation in operating conditions according to production requirements
2.4. Report identify variation in equipment operation maintenance
requirements according to workplace reporting requirements
2.5 Maintain workplace according to housekeeping standards
TLE_AFFP9- LO 3. Complete the dispensing process
12 NB -IVa-b- 3.1. Clean dispensing equipment according to manufacturer’s specifications
3 and workplace procedures
3.2. Identify maintenance requirements and unacceptable
Week 1-2
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equipment/utensil conditions according to workplace
procedures
3.3. Report on the unacceptable equipment/utensil according to workplace
procedures
3.4. Records are completed according to workplace procedures

LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR)(Note: Research components should be
included in all activities) 4th
TLE_AFFP LO1. Select raw and packaging materials and supplies for processing.
9- 12PR- 1.1. Confirm raw and packaging materials and supplies for food
IVc-f-1 processing and their availability according to production requirements
1.2. Receive and handle raw and packaging materials and supplies for food
Week 3-6 processing according to workplace and OHS requirements
1.3. Place raw and packaging materials and supplies for food processing
in the receiving bin according to required specifications
TLE_AFF LO2. Prepare raw and packaging materials and supplies
P9- 12PR- 2.1. Wash or clean materials according to required specifications.
IVg-j-2 2.2. Prepare raw and packaging materials and supplies according to
specifications
Week 7-10 2.3 Complete records according to workplace requirements

Grade 10

Personal Entrepreneurial Competencies (PECS )

TLE_PECS9- LO 1. Develop and strengthen personal competencies and skills

12- 00-1 (PECs) needed Food Processing
1.1 Create a plan of action that ensures success of his/her business/career
Week 0 choice
Environment and Marketing (EM) 1st
TLE_EM9-12- LO 1. Develop a product/ service in Food Processing
III0- 1.1. Identify what is of “Value” to the customer
1
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1.2. Identify the customer to sell to
Week 0 1.3. Explain what makes a product unique and competitive
1.4. Apply creativity and Innovative techniques to develop marketable
product
1.5 Employ a Unique Selling Proposition (USP) to the product/service
TLE_EM9-12- LO 2. Select a business idea based on the criteria and techniques set
III0- 2 2.1. Enumerate various criteria and steps in selecting a business idea
2.2. Apply the criteria/steps in selecting a viable business idea
Week 0 Determine a business idea based on the criteria/techniques set
TLE_EM9-12- LO 3. Develop a brand for the product
IV0- 3 3.1. Identify the benefits of having a good brand
3.2. Enumerate recognizable brands in the town/province
Week 0 3.3. Enumerate the criteria for developing a brand
3.4 Generate a clear appealing product brand

LESSON 5: OPERATE EQUIPMENT(OE)(Note: Research components should be included in all activities)2nd

TLE_AFF LO1. Select and prepare equipment for use
P9- 12OE- 1.1. Identify and access basic machine/equipment required to complete
Ia-e-1 tasks in accordance with assignment instructions and workplace
requirements
1.2. Carry out routine pre-operational checks according to manufacturers’
Week 1-5 specifications and workplace procedures
1.3. Identify and report faulty and damaged machine/equipment according
to workplace procedures
Identify and notify appropriate person(s) on any training required to operate
machine/ equipment according to supplier and workplace requirements
TLE_AFFP9 LO2. Operate equipment
- 12OE-If-j- 2.1. Select, use and maintain suitable personal protective equipment in
IIa-e-2 accordance with occupational health and safety (OHS) requirements,
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and manufacturers’ specifications
Week 6-10 2.2. Operate machine/equipment in a safe and controlled manner in
Week 1-5 accordance with OHS requirements and manufacturers’ specifications
2.3 Identify and report out-of-specification product, process and
equipment performance according to workplace
procedures
TLE_AFF LO3. Maintain equipment and resources
P9- 12OE- 3.1. Shut down machine/equipment according to workplace procedures
IIf-j-3 and manufacturers’ specifications
3.2. Clean and maintain work area in accordance with workplace
requirements
Week 6-10 3.3. Clean, maintain and store tools and machine/ equipment in accordance
with workplace requirements and manufacturers’ specifications
3.4. Report faulty or damaged machine/equipment for repair or
replacement in accordance with workplace procedures
3.5. Manage wastes generated according to workplace procedures and 3R
principle
3.6 Complete and maintain records and reports in accordance with industry,
legislative and workplace requirements

LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS)(Note: Research components should be included in
all activities) 3rd

TLE_AFFP9- LO1. Prepare for cleaning

12CS- IIIa- 1.1. Identify cleaning/ sanitizing supplies and materials, and utilities
e-1 1.2. Confirm availability of cleaning/sanitizing supplies and materials, and
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utilities according to cleaning and sanitizing requirements
Week 1-5 1.3. Prepare mixture of sanitizing solutions, as necessary, according to
workplace requirements and application
1.4. Clear equipment and processing/packaging area in preparation for
cleaning according to workplace requirements and manufacturer’s
specifications.
1.5 Render safe to clean the processing/packaging area according to
workplace procedures and manufacturer’s specifications
TLE_AFFP9- LO2. Clean and sanitize equipment and processing / packaging area to
12CS- IIIf-j-2 meet workplace requirements.
2.1. Clean and sanitize equipment and processing/packaging area according
Week 6-10 to workplace procedures, OHS requirements, and manufacturer’s
specifications
2.2. Inspect equipment and processing/packaging area according to
required operating conditions and cleanliness
2.3. Identify and report unacceptable equipment and processing/ packaging
area conditions according to workplace procedures
2.4. Store cleaning equipment and chemicals according to workplace
procedure
2.5. Dispose waste from cleaning process according to workplace and
OHS requirements, and regulatory/legislative requirements
2.6. Restore equipment and processing/packaging area to operating order
according to workplace procedures
2.7 Complete records in line with workplace requirements

LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)(Note: Research components should be included in all
activities) 4th
TLE_AFFP LO1. Load and unload raw materials, products and supplies.
9- 12LD- 1.1. Select loading and unloading procedures according to workplace and
IVa-e-1 OHS requirements
1.2. Identify and handle dangerous or hazardous raw materials, products
Week 1-5
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and/or supplies in accordance with OHS, regulatory and legislative
requirements
1.3. Identify raw materials, products and/or supplies requiring special
handling.
1.4. Follow special handling procedures according to workplace
requirements
1.5. Pack and unpack raw materials, products and/or supplies according to
workplace requirements
1.6. Load raw materials, products and/or supplies in accordance with
relevant material loading regulations and workplace procedures
1.7. Select and use lifting aids and appliances according to loading
procedures in compliance with workplace requirements and legislation
1.8. Conduct unloading activities safely and efficiently according
to workplace requirements
1.9. Identify and control hazards and risks according to OHS and
workplace requirements.
1.10 Implement controls according to OHS and workplace requirements.

TLE_AFFP LO2. Secure and protect load

9- 12LD- 2.1. Check load distribution to ensure that it is even, legal and within the
IVf-h-2 working capacity according to workplace procedures
2.2. Check load to ensure that dangerous goods and hazardous substances
Week 6-8 are appropriately segregated in accordance with regulatory and
workplace requirements
2.3. Secure load using the correct load restraint and protection equipment,
carrying and garage conditions according to workplace and OHS
requirements
2.4 Protect the load in accordance with legal and workplace safety
requirements
TLE_AFFP9- LO3. Complete documentation
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12LD-IVi-j-3 3.1. Select and check raw materials, products and/or supplies for ability to
travel in accordance with relevant regulations/permit requirements
Week 9-10 3.2 Complete all required records in accordance with legislative and
workplace requirements
Grade 11

LESSON 1: PROCESS FOOD BY SALTING, CURING AND SMOKING (SL) (Note: Research components should be included in all activities)
TLE_AFFP9- LO 1. Prepare equipment, tools, materials and utensils
12SL- 1.1. Prepare Equipment and tools for salting, curing and smoking in
Ia-c-1 accordance with manufacturer’s specifications
1.2. Check, sanitize and calibrate Equipment for the above food processing
Week 1- methods in accordance with manufacturer’s specifications
1.3. Prepare and sanitize kitchen utensils for the above food processing
3 methods in accordance with manufacturer’s specifications
1.4 Prepare office equipment and materials/ supplies needed in
accordance with approved specifications
TLE_AFFP9- LO 2. Prepare the raw materials
12SL- 2.1. Sort and grade raw materials are in accordance with specifications
Id-f-2 2.2. Prepare eggs for salting in accordance with approved standard
procedures
Week 4- 2.3. Prepare poultry for curing in accordance with approved specifications
and standard procedures
6 2.4. Prepare meat for curing in accordance with approved specifications
and standard procedures
2.5. Prepare fish/other marine products in accordance with approved
specifications and standard procedures
2.6 Weigh prepared raw materials in accordance with approved
specifications
TLE_AFFP9- LO 3. Prepare salting and curing solutions and mixtures
12SL- 3.1. Measure and weigh required salt and other ingredients and adjuncts
Ih-i-3 for salting and curing in line with approved specifications and OHS
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Week 8-9 requirements
3.2 Measure and weigh required ingredients for pumping pickle, cover
pickle and dry cure mixture in line with
approved specifications
QUARTER 2
TLE_AFFP9- LO 4. Cure the materials
12SL- IIa-b-4 4.1. Mix curing mixture and prepared materials in accordance with
approved specifications and enterprise requirements
Week 1-2 4.2. Cure mixture at room temperature or refrigerated temperature at
appropriate number of days
4.3 Submerged materials being cured in solution to obtain even
distribution/ penetration of cure mixture in line with approved specifications
TLE_AFFP9- LO 5. Finish the cured materials
12SL- IIc-e-5 5.1. Wash and drain cured food materials from the solution, in accordance
with standard operating procedures
Week 3-5 5.2. Cook drained cured materials in appropriate cooking medium
5.3. Smoke the cooked and cured products according to specifications
5.4. Cook the cured and smoked products
5.5. Transfer the cooked products to containers and cool according to
specifications.
5.6 Boil and dip in grana solution salted eggs according to approved
specifications
TLE_AFFP9- LO 6. Prepare production report
12FR- IIh-i-1 6.1. Document daily production input according to standard operating
procedures
Week 8-9 6.2 Record and present all production data according to prescribed format
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QUARTER 3

TLE_AFFP9- LO 2. Prepare raw materials

12FR- IIj-IIIa-2 2.1. Sort and grade raw materials according to approved criteria and
enterprise requirements
Week 10 2.2. Prepare the sorted and graded fresh fruits and vegetables according to
Week 1 required sizes and shapes
2.3 Prepare fish and other marine products according to specifications
TLE_AFFP9- LO 3. Perform alcoholic fermentation of fruits and vegetables
12FR- IIIb-d-3 3.1. Mix prepared fruit with water according to specifications
3.2. Boil mixture in accordance with specifications and enterprise
Week 2-4 requirements
3.3. Extract juice in accordance with specifications and enterprise
requirements
3.4. Cool and mix extracted juice with other ingredients like sugar and
yeast in accordance with specifications
3.5. Ferment juice for 1-2 weeks as required
3.6 Filter and heat fermented juice according to specifications
TLE_AFFP9- LO 4. Perform acetic acid/ lactic acid fermentation/ pickling of vegetables
12FR- IIIe-g-4 4.1. Mix alcoholic liquid with mother vinegar according to specifications
4.2. Ferment mixture for 2-4 weeks according to standard procedures
Week 5-7 4.3. Filter mixture and clarify filtrate according to specifications
4.4 Heat acetous liquid according to specifications
TLE_AFFP9- LO 5. Ferment fish and other marine products
12FR- IIIh-i-5 5.1. Mix fish and other marine with required salt according to mixing
requirements
Week 8-9 5.2. Ferment the mixture of fresh and other marine products for 1-2 weeks
in fermentation vats/vessels according to standard procedures
5.3 Heat fish paste/fish sauce according to standard procedures
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TLE_AFFP9- LO 6. Prepare production report
12FR- IIIj-6 6.1. Document daily production input and output according to standard
operating procedures.
Week 10 Presented all gathered production data presented in prescribed format

QUARTER 4
LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)
TLE_AFFP9- LO 1. Prepare Equipment, Tools and Utensils
12SC- IVa-b-1 1.1. Prepare equipment, tools and utensils for preserving foods by sugar
concentration in accordance with manufacturer’s manual
Week 1-2 1.2. Calibrate equipment, tools and utensils in accordance with
manufacturer’s specifications
1.3 Sanitize equipment, tools and utensils for preserving foods by sugar
concentration
TLE_AFFP9- LO 2. Prepare the raw materials
12SC- IVc- 2.1. Check availability of raw materials according to required
d-2 food processing methods
2.2. Clean and wash raw materials
Week 3-4 2.3. Peel, slice, chop and cut of raw materials according to required sizes
and shapes
2.4. Extract juice of the prepared fruits and vegetables through boiling for
jelly and marmalade making
2.5. Mix with sugar the prepared finely chopped fruits and vegetables for
jam making are mixed with sugar
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2.6 Cook in syrup the prepared fruits and vegetables to be preserved
TLE_AFFP9- LO 3. Prepare acid, pectin and sugar mixture
12SC- IVe-f-3 3.1. Measure required amounts of pectin, sugar and citric acid according
to approved specifications
Week 5-6 3.2 Mix measured pectin, acid and sugar with chopped fruit pulp/juice
extract/pieces of fruits according to approved
specifications
TLE_AFFP9- LO 4. Cook sugar concentrates
12SC- IVg- 4.1 Cook mixture to required consistency
i-4 4.2 Check the desired endpoint as specified

Week 7-9
TLE_AFFP9- LO 5. Prepare production report
12SC- IVj-5 5.1. Document daily production report input, output and variances are
documented according to enterprise requirements
Week 10 5.2 All production data gathered are recorded and presented in prescribed
format

Grade 12

Environment and Marketing (E M)

TLE_EM9-12- LO 1. Develop a product/ service in Food Processing
00- 1 1.1. Identify what is of “Value” to the customer
1.2. Identify the customer to sell the product to
Week 0 1.3. Explain what makes a product unique and competitive
1.4. Apply creativity and innovative techniques to develop marketable
product
1.5 Employ a Unique Selling Proposition (USP) to the product/service
TLE_EM9-12- LO 2. Select a business idea based on the criteria and techniques set
00- 2 2.1. Enumerate various criteria and steps in selecting a business idea
2.2. Apply the criteria/steps in selecting a viable business idea
Week 0 2.3 Determine a business idea based on the criteria/techniques set
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TLE_EM9-12- LO 3. Develop a brand for the product
00- 3 3.1. Identify the benefits of having a good brand
3.2. Enumerate recognizable brands in the town/province
Week 0 3.3. Enumerate the criteria for developing a brand
3.4 Generate a clear appealing product brand
LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be included in all activities)
TLE_AFF LO 1. Prepare packaging equipment, tools and materials
P9- 12PK- 1.1. Check and select packaging materials according to the
Ia-c-1 finished/processed food products specifications
1.2. Wash and sterilize packaging materials of varying sizes in
Week 1-3 accordance with manufacturer’s specifications
1.3. Prepare appropriate tools and equipment according to specified
packaging requirements
1.4. Check packaging equipment according to manufacturer’s specifications
1.5. Monitor the operation of packaging equipment to ensure conformity
with specified product output
1.6 Cool to room temperature the finished/processed products as required
TLE_AFF LO 2. Undertake packaging of finished/processed food products
P9- 12PK- 2.1. Place cooled cured products in appropriate packaging materials
Id-f-2 2.2. Place salted eggs in trays/boxes in accordance with specifications
2.3. Package and seal fermented /pickled products hermetically according to
Week 4-6 enterprise requirements
2.4. Wrap cooled processed products clean according to specifications
2.5. Seal canned/bottled products hermetically according to approved
specifications
2.6. Hot pack sugar concentrated finished products in dry sterile glass
bottles
2.7 Package dried/dehydrated food materials in appropriate packaging
materials
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TLE_AFF LO 3. Perform post packaging procedures
P9- 12PK- 3.1. Seal and label packaged finished/processed food products according to
Ig-h-3 specifications
3.2. Check condition of packaged finished/ processed food products to
Week 7-8 ensure conformity with specified outputs
3.3 Store packaged finished/processed food products according to required
temperature and humidity
QUARTER 2
LESSON 2: PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should be included in all
TLE_AFF LO 1. Inspect packaging materials, tools and equipment
P9- 12VP- 1.1. Inspect packaging materials for visual defects
IIa-c-1 1.2. Report to supervisor for appropriate action
1.3. Check packaging equipment and tools for vacuum or ordinary poly
Week 1-3 packing for the required settings in accordance with established
standards
1.4. Sanitize packaging materials and equipment according to standard
operating procedures
1.5. Report breakdown in packaging equipment to supervisor for
appropriate action
1.6. Check labels of packaging materials for required information to ensure
conformity with company’s regulations and Bureau of Food and Drugs
(BFAD) requirements
1.7 Complete required documentation for packaging materials, tools and
equipment according to workplace requirements

TLE_AFFP LO 2. Perform inner packaging of processed fish products

9- 12VP- 2.1. Inspect processed fish products after preparatory operations visually for
IId-g-2 normal characteristics in accordance with manufacturer’s specifications
2.2. Dispose downgraded/rejected processed fish products according to
Week 4-7 company’s policy
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2.3. Weigh processed fish products in accordance with approved
specifications
2.4. Bag processed fish products according to prescribed packaging
materials
2.5. Seal packaging material with fish products as required
2.6. Place in inner carton the packaged fish products after passing through
metal detector
2.7 Label packaged products in accordance to manufacturer’s specification
TLE_AFF LO 3. Perform outer packaging procedures
P9- 12VP- 3.1. Fill packaged processed fish products in master carton according to
IIh-j-3 established requirements
3.2. Strap and transfer packaged fish products in cartons to pallet for storing
Week 8-10 according to specifications
3.3. Check packaged fish products of certain conditions in accordance to
established standards
3.4. Conduct random sampling prior to storage
3.5 Label and store packaged fish products according to required
temperature
QUARTER 3
LESSON 3: PACKAGE PROCESSED FISH BY BOTTLING (BO) (Note: Research components should be included in all activities)
TLE_AFFP LO 1. Inspect packaging materials, tools and equipment
9- 12BO- 1.1. Inspect packaging materials for visual defects
IIIa-c-1 1.2. Report to supervisor the defects for appropriate action
1.3. Sanitize packaging materials, tools and equipment according to
standard operating procedures
Week 1-3 1.4. Check packaging equipment for bottling is checked for the required
settings in accordance with standard operating procedures
1.5. Report breakdown in packaging equipment supervisor for appropriate
action
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1.6 Complete required documentation for packaging materials, tools and
equipment according to workplace requirements
TLE_AFFP LO2. Perform bottling of processed fish
9- 12BO- 2.1. Inspect processed fish products after preparatory operations visually for
IIId-g-2 normal characteristics in accordance with manufacturer’s specifications
2.2. Dispose downgraded/rejected processed fish products according to
Week 4-7 company’s policy
2.3. Fill in bottles with processed fish and add with ingredients according to
specifications
2.4. Check sealing compound of caps prior to sealing
2.5. Seal bottles immediately after exhausting to meet the required
temperature as per established practice
2.6. Tamper bottled fish products with proof sealed (if applicable) after
retorting and cooling according to approved specifications
2.7 Label bottled fish products appropriately with information in accordance
to manufacturer’s specifications
TLE_AFFP LO 3. Perform Post-Bottling Procedures
9- 12BO- 3.1. Fill with bottled fish products in master carton and seal according to
IIIh-j-3 specifications
3.2. Strap and transfer packaged fish products in cartons to pallet for storing
Week 8-10 according to specifications
3.3. Check bottled fish products of certain conditions in accordance to
established standards
3.4. Conduct random sampling is conducted prior to storage.
3.5 Label and store packaged fish products according to required
temperature
QUARTER 4
Lesson 4: PACKAGE PROCESSED FISH BY CANNING (CN) (Note: Research components should be included in all activities)
TLE_AFFP9- LO 1. Inspect packaging materials, tools and equipment
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Week of the Most Essential Learning competencies Lesson LR Link (if Assessment
Quarter/ Exemplar developer availabl (provide a
Grading / e online) link if
Period Learning online)
resources
available
12CN-IVa-c-1 1.1. Inspect packaging materials for visual defects and reported to
supervisor for appropriate action
Week 1-3 1.2. Sanitize packaging materials, tools and equipment according to
standard operating procedures
1.3. Check packaging equipment for canning for the required settings in
accordance with standard operating procedures
1.4. Report breakdown in packaging equipment to supervisor for
appropriate action
1.5 Complete required documentation for packaging materials, tools and
equipment according to workplace requirements
TLE_AFFP LO 2 . Perform canning of processed fish
9- 12CN- 2.1. Inspect processed fish products after preparatory operations visually for
IVd-g-2 normal characteristics in accordance with manufacturer’s specifications
2.2. Dispose downgraded/rejected processed fish products according to
Week 4-7 company’s policy
2.3. Fill cans with processed fish and add with ingredients according to
specifications
2.4. Check lids with sealing compound prior to sealing
2.5. Seal cans immediately after exhausting to meet the required
temperature as per established practice
2.6. Check cans for visual defects after sealing, retorting and cooling
according to established requirements
2.7 Label canned fish products with information in accordance to
manufacturer’s specifications

TLE_AFFP LO3. Perform post -packaging procedures

9- 12CN- 3.1. Fill with canned fish products in master carton and seal according to
IVh-j-3 specifications
3.2. Strap and transfer packaged fish products in cartons are to pallet for
Week 9-10 storing according to specifications
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Week of the Most Essential Learning competencies Lesson LR Link (

Quarter/ Exemplar/ developer availa
Grading Learning e
Period resources online
available

3.3. Check canned fish products for certain conditions in

accordance to established standards.
3.4. Conduct random sampling prior to storage
3.5 Label and store packaged fish products according to required
temperature