LEARNING OUTCOME NO.

1 Prepare for the Production of

Various Concoctions

Contents:

 Occupational Health and Safety requirements

 Raw Materials
 Tools and equipment used to prepare for the production of
various concoctions

Assessment Criteria

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals

3. Tools, materials and equipment used are cleaned, freed from

contaminations and must be of “food grade” quality

4. Personal hygiene is observed according to OHS procedures.

Conditions

The trainees will have access to:

1. Concoction area
2. Working tables, chairs
3. Training Materials ( CBLM)
4. Personal Protective Equipment
5. Raw materials
- fast growing green plants
- ripe and sweet fruits
- trash Fishes
- garlic, ginger, pure coconut vinegar and mascuvado
- animal bones, egg shell, sea shell, kuhol shell, natural vinegar
- cool rice, molasses/mascuvado/ crude sugar
- fresh milk
- clear liquid from fermented rice
- liter molasses/brown sugar/mascuvado
6. Tools, materials and equipment
- Weighing scale (1000 kg. cap.)
- Plastic pail
- Wooden ladle
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 - Manila paper or cheese cloth
- String or rubber bands
- Weighing scale
- Chopping board
- Knife
- Marker
- Strainer or nylon screen
- Stone

Assessment Methods:

 Observation
 Demonstration with oral questioning
 Interview

Methodologies :

 Participatory Lecture-Discussion
 Lecture
 Demonstration
 Direct observation

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 LEARNING EXPERIENCES
LEARNING OUTCOME 1
Prepare for the Production of Various Concoctions

Learning Activities Special Instructions

1. Read Information Sheet 4.1-1 on

Occupational Health and Safety

requirements
2. Answer Self Check 4.1-1 You are required to get all the
answers correct. If not, read the
Compare answers with Answer Key
Information Sheet again to answer
4.1-1
all questions correctly.

3. Read Information Sheet 4.1-2 on

Raw Materials

4. Answer Self-Check 4.1-2 You are required to get all the

answers correct. If not, read the
Compare answers with Answer Key
Information Sheet again to answer
4.1-2
all questions correctly.
5. Read Information Sheet 4.1-3 on
Tools and Equipment used for the
Production of Various Concoctions

6. Answer Self-Check 4.1-3 You are required to get all the

answers correct. If not, read the
Compare answers with Answer Key
Information Sheet again to answer
4.1-3
all questions correctly.
7. Perform Task Sheet 4.1-3 Your performance will be evaluated
Clean and Free from using the Performance Criteria
Contamination Checklist 4.1-3

8. Perform Job Sheet 4.1-4 Your performance will be evaluated

Prepare for the Production of using the Performance Criteria
Various Concoctions Checklist 4.1-4

After completing all the activities of

this LO, you are ready to proceed to
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Learning Activities Special Instructions
the next LO on Process Concoction.

INFORMATION SHEET 4.1-1

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 Occupational Health and Safety Requirements

Learning Objectives:

After reading this Information sheets, you must be able to:

1. Discuss the occupational health and safety requirements in the

workplace
2. Demonstrate health and safety practices

Occupational health deals with all aspects of health and safety in the
workplace and has a strong focus on primary prevention of hazards. Health
has been defined as "a state of complete physical, mental and social well-
being and not merely the absence of disease or infirmity. Occupational
health is a multidisciplinary field of healthcare concerned with enabling an
individual to undertake their occupation, in the way that causes least harm
to their health. It aligns with the promotion of health and safety at work,
which is concerned with preventing harm from hazards in the workplace.

In areas where trainees are acquiring basic technical skills, safety

begins the moment they enter the work area or even before reaching the
work area. Identifying health hazards and occupational risk is
indispensable. In workshop areas where trainees stay to acquire skills, there
are certain points to consider.

Some categories of hazards in the working place include:

Biological. Biological hazards include viruses, bacteria, insects,

animals, etc., that can cause adverse health impacts. For example, mould,
blood and other bodily fluids, harmful plants, sewage, dust and vermin.

Physical. Physical hazards are environmental factors that can harm a

student without necessarily touching them, including heights, noise,
radiation and pressure.

Safety. These are hazards that create unsafe working conditions. For
example, exposed wires or a damaged carpet might result in a tripping
hazard. These are sometimes included under the category of physical
hazards.

1. Hazards can be caused by improper use and maintenance of hand

tools:
a. Cutting tools may inflict injuries and cut through the flesh or
the skin of the human body.

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 OCCUPATIONAL HEALTH AND SAFETY REQUIREMENTS AT WORK

For your protection, observe the following:

1. Wear appropriate PPE while performing a task or job.

2. All tools and equipment must be used appropriately to reduce the

opportunity of workplace injury.

3. The concoction area is a place of work so no one can engage in

play while at work.

4. Keep all hand tools such as knife on the table and not inside your
pocket as it might hurt you or hurt other people.

5. Dispose wastes properly.

6. Keep the working area always clean and orderly.

WEARING OF PERSONAL PROTECTIVE EQUIPMENT

1. Mask 2. Apron

3. Hairnet 4. Hand Gloves

SELF-CHECK 4.1-1
Test I

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Directions: Modified True or False. Write true if the statement is correct.
If it is not true, write the word/words that make the statement
false.

1. Hazards can be caused by improper use and maintenance of hand

tools.

2. The concoction area is a place of work so one can engage in play

while at work.

3. Always use protective equipment like gloves if needed while

performing a task/job.

4. Cutting tools such as knife should be place in pockets.

5. All tools and equipment must be used appropriately.

ANSWER KEY 4.1-1

Test I

1. True

2. False. No one
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3. True

4. False. Should not

5. True

INFORMATION SHEET 4.1-2

RAW MATERIALS
Learning Objective:

After reading this Information sheet, you must be able to:

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 1. Identify the raw materials used for the production of various
concoctions

2. Demonstrate raw materials preparation according to enterprise

practices.

Raw Materials – are all ingredients other than additives. These are
unprocessed materials, or primary commodity, is a basic material that is
used to produce goods, finished products, energy or intermediate
materials feedstock for finished products.

These are the raw materials to be used for various concoctions:

 At least three kinds of plants but not limited to

kangkong, camote tops, alugbati, malunggay, banana
trunks, bamboo shoots and other fast growing green
plants
 Ripe and sweet fruits but not limited to banana,
papaya, watermelon, ampalaya , tomato.
 Trash Fish and gills, scales, offal of big fishes, golden
kuhol, meat
 Pure coconut vinegar
 Animal bones, egg shell, sea shell, kuhol shell
 Natural vinegar
 Cooked, cool rice
 Fresh milk
 Clear liquid from fermented rice
 Molasses/brown sugar/mascuvado

Raw Materials Preparation:

 Raw materials used must be clean and free from

synthetic chemicals.
 Choose plant materials that are young and fresh;
free from insect pests and diseases, free from
chemical containments, and abundant in your area.
 Collect the plant materials early in the morning
while they are fresh and the microorganisms are
still present.
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  Choose fruits that are locally produced; free from
insect pests and diseases, free from chemical
containments.
 Collect ripe fruits or vegetables that are already
available or in season.
 In choosing trash fish and gills, choose those that
are not fit for human consumption, already
considered waste, not contaminated with chemicals
and can be acquired free or purchased at low cost.

SELF-CHECK 4.1-2
Test I

Directions: Modified True or False. Write true if the statement is correct.

If it is not true, UNDERLINE the word/words that make the
statement false and write the correct answer.

1. Collect the plant materials late in afternoon while they are fresh and the
microorganisms are still present.

2. Unprocessed materials are classified as raw materials.

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3. Raw materials used are cleaned and freed from synthetic chemicals.

4. Any plants can be used in producing organic concoctions and extracts.

5. Choose fishes or gills that are intended for human consumption.

ANSWER KEY 4.1-2

1. Collect the plant materials late in afternoon while they are fresh and the
microorganisms are still present. FALSE-early in the morning

2. Unprocessed materials are classified as raw materials. TRUE

3. Raw materials used are cleaned and freed from synthetic chemicals.
TRUE

4. Any plants can be used in producing organic concoctions and extracts.

FALSE – fast growing plants
5. Choose fishes or gills that are intended for human consumption.
FALSE-not intended
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 Task Sheet 4.1-2
Title: Raw Materials are Clean and Free from Synthetic Chemicals

Performance Objective:

Given all the necessary raw materials, tools and equipment for various
concoctions, you are tasked to clean and free the raw materials from
synthetic chemicals within thirty (30) minutes following OHS and 5s
practices.

Supplies/Materials: PPE and Raw Materials to wit:

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 • At least three kinds of plants but not limited to kangkong,
camote tops, alugbati, malunggay, banana trunks, bamboo shoots
and other fast growing green plants

• Ripe and sweet fruits but not limited to banana, papaya,

watermelon, ampalaya , tomato.

• Trash Fish and gills, scales, offal of big fishes, golden kuhol,
meat

• Pure coconut vinegar

• Animal bones, egg shell, sea shell, kuhol shell

• Natural vinegar

• Cooked, cool rice

• Fresh milk

• Clear liquid from fermented rice

• Molasses/brown sugar/mascuvado, PPE

Equipments/Tools: Cutting tool/knife, pail, chopping board, working table

Procedure:

1. Choose plant materials that are young and fresh; free from insect pests
and diseases, free from chemical containments, and abundant in your area.

2. Choose fruits that are locally produced; free from insect pests and
diseases, free from chemical containments.

3. Clean and wash plants, vegetables, fruits or solid materials.

4. In choosing trash fish and gills, choose those that are not fit for human
consumption, already considered waste, not contaminated with chemicals
and can be acquired free or purchased at low cost.

Method of Assessment:

 Demonstration

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 Performance Criteria Checklist 4.1-2

Raw Materials are Clean and Free from Synthetic Chemicals

Name of Trainee: _______________________ Date: __________

CRITERIA YES NO

 Raw materials used are cleaned and freed

from synthetic chemicals

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  Personal hygiene is observed according to
OHS procedures.

 Practice 3Rs and 5S

Observations/Comments:
________________________________________________________________

Name of Trainer and Signature: ______________________

Date: __________________

INFORMATION SHEET 4.1-3

Tools and Equipment used for the Production of Various

Concoctions

Learning Objectives:
After reading this Information Sheets, You must be able to:
1. Identify and discuss the required tools and equipment used for the
production of various concoctions

2. Prepare and check the required tools and equipment used to for the
production of various concoctions
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 In every concoction, it is a must to prepare the necessary tools, materials
and equipment needed as well as the information. The following are list of
tools, materials and equipment needed for the production of various
concoctions.
TOOLS, SUPPLIES AND MATERIALS
1. Weighing scale (1000 kg. cap.) – a device used for

monitoring ingredients weight.

2. Plastic Pail – used for storing purposes

3. Knife – a tool used for cutting and chopping

purposes

4. Wooden Ladle – for mixing purposes

5. Manila Paper/Cheesecloth – for covering or

wrapping purposes

6. Rubber Band or String – for sealing purposes

7. Strainer or nylon screen – used for the

8- Wooden box or bamboo split open or plastic tray

- is used for making IMO.

9. Marker – for marking purposes

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10. Sanitized container – used as containers for the
extracts or finished products

Cleaning the tools and equipment:

 Wash the tools and equipment like pail, wooden ladle and knife
directly with soap and water and dry them thoroughly.

 Tools such as weighing scale and marking pen can be clean by

giving them a wipe with a rag since it is not applicable to wash
them with water.

SELF-CHECK 1.1-2

Direction: Identify the tools, materials and equipment used to

produce various concoctions. Write your answer on a
separate sheet.

1.

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2.

3.

4.

5.

ANSWER KEY 1.1-2

1. bamboo split

2. wooden laddle

3. nylon screen

4. weighing scale

5. marker

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 Task Sheet 4.1-3

Title: Tools and Equipment are Clean and Free from Contaminations

Performance Objective:

Given all the necessary raw materials, tools and equipment for various
concoctions, you are tasked to clean and free the tools and equipment from
contaminations within fifteen (15) minutes following OHS and 5s practices.

Supplies/Materials: Detergent, water, PPE

Equipments/Tools: Tools and equipment: plastic pail, wooden ladle, string

or rubber bands, weighing scale, chopping boar, knife,
marker, strainer or nylon screen, stone (weight)
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Procedure:

1. Rinse surface of container and tools to remove debris.

2. Wash surface of container and tools with detergent and water.

3. Rinse with clean potable water.

4. Apply a fine mist of sanitizer solution to surfaces using a sprayer.

5. Let containers, tools and surfaces air dry. Do not dry with towels.

Method of Assessment:

 Demonstration

Performance Criteria Checklist 4.1-2

Tools and Equipment are Clean and Free from Contaminations

Name of Trainee: _______________________ Date: __________

CRITERIA YES NO

 Tools, materials and equipment used are

cleaned, freed from contaminations and must
be of “food grade” quality

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  Prepare the required tools and equipment in
accordance with established enterprise
procedures
 Personal hygiene is observed according to OHS
procedures.

 Practice 3Rs and 5S

Observations/Comments:
________________________________________________________________

Name of Trainer and Signature: ______________________

Date: __________________

Job Sheet 4.1-4

Title: Prepare for the Production of Various Concoctions

Performance Objective:

Given the resources needed, you must be able to prepare for the
production of various concoctions within one (1) hour in accordance with in
accordance with enterprise practices.

Supplies/Materials: PPE, Raw materials for various concoctions to wit:

• At least three kinds of plants but not limited to kangkong,

camote tops, alugbati, malunggay, banana trunks, bamboo shoots
and other fast growing green plants

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 • Ripe and sweet fruits but not limited to banana, papaya,
watermelon, ampalaya , tomato.

• Trash Fish and gills, scales, offal of big fishes, golden kuhol,
meat
• Pure coconut vinegar
• Animal bones, egg shell, sea shell, kuhol shell
• Natural vinegar
• Cooked, cool rice
• Fresh milk
• Clear liquid from fermented rice
• Molasses/brown sugar/mascuvado, PPE

Equipments/Tools: Tools and equipment: plastic pail, wooden ladle, string

or rubber bands, weighing scale, chopping boar, knife,
marker, strainer or nylon screen, stone (weight)

Procedures:

1. Choose fruit, vegetable, plant materials that are young and fresh; free
from insect pests and diseases, free from chemical containments.

2. Clean and wash plants, vegetables, fruits or solid materials. Drain for 5
minutes.

3. Rinse surface of container and tools to remove debris and wash its
surface with detergent and water.

4. Rinse with clean potable water and apply a fine mist of sanitizer solution
to surfaces using a sprayer.

5. Let containers, tools and surfaces air dry. Do not dry with towels.

Method of Assessment:

 Demonstration with questioning

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 Performance Criteria Checklist 4.1-4

Prepare for the Production of Various Concoctions

Name of Trainee: _______________________ Date: __________

CRITERIA YES NO

 Work and storage areas are cleaned, sanitized and

secured.
 Raw materials used are cleaned and freed from
synthetic chemicals

 Tools, materials and equipment used are cleaned,

freed from contaminations and must be of “food
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 grade” quality
 Prepare and check the required tools and equipment
in accordance with established procedures

 Personal hygiene is observed according to OHS

procedures.

 Practice 3Rs and 5S

Observations/Comments:
________________________________________________________________

Name of Trainer and Signature: ______________________

Date: __________________

References:

Technical Education and Skills Development Authority- Qualification

Standards Office.
Training Regulations for Organic Agriculture Production NC II
Taguig City, Philippines: TESDA 2012

Seminar Workshop on Natural Farming Technologies, ACES Polytechnic

College

https://www.slideshare.net/Jupitemark/organic-concoctions-and-extracts

https://ati.da.gov.ph/ati-main/main-tags/organic-concoctions

tesda.gov.ph/Downloadables/Organic Agriculture Production NC II.pdf

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