FOOD SAFETY -- the assurance that food will not cause harm to theconsumer when it is prepared and or eaten

according to its
intended use.

POTABLE WATER – refers to drinkable water.

LABELING – the process of putting labels on the immediate container.

STANDARD OPERATING PROCEDURES (SOP) --- The set of practices , procedures and rules designed for the promotion and
maintenance of health and cleaniness in the processing plant.

Safety measures to be observed in Implementing Sanitary Food Handling Practices

Good Manufacturing Practices (GMP) is a broad term and inludes accepted standards in the safety and maintenance of the
following..

---Production and Process Control Safety

---Worker’s Hygiene and Safety

---Equipment and Facilities Safety

Workplace Sanitation Regulation in Implementing Sanitary Food Handling Practices on the following Aspects..

In Handling raw materials and supplies

--Check the source of supplies(fish, salt, packaging materials)

--Check on the quality—Condition of fish(freshness and temperature)

---presence of foreign materials

---Color and purity of salt

---Purity of other additives

In monitoring during production

---The preparation of fish

---The correct brine concentration

---The proper drying or cooking endpoint

---In packaging for retails packs—polyethylene (PE) or polypropylene (PP) bags

Bulk packs-in carton boxes or wooden (palochina) boxes that are lined with high density polyethylene plastic film.

---In labeling—the following information shall be declared

For locally produced products:

1.The name of the product and product identification(generic name ),printed in bold capital letters.

2. Name and address of the manufacturer

3. Net weight (in metric units)

 4. Ingredients (itemized in decreasing order)

5. Chemical additives e.g. preservatives

6. Open date marketing e.g. “Best before” or “Consume before Date”

7. Lot Identification Code

8. Storage instruction: Store in a cool dry place..

For locally manufactured/repacked and imported /repacked products:

a. Same as in
b. Name and address of manufacturer/ repacker/ importer
c. Country of origin

In storing and transporting

1.Check if properly identified
2.Check if during storage and transport , product is not exposed to any of the following:
-- direct sunlight or near source of strong sunlight
--high temperature and humidity
--contamination with moisture
--contamination with dust or filth from the environment

In Record keeping /Reporting

1. Check the production record
2. Check the quality control
3. Check marketing and distribution card.

Activity: Choose the best answer by writing the letter of your choice on the separate sheet provided for..

1.How will you ensure the safety of raw materials particularly the quality of fish in processing?
a. the condition of fish in fresh
b. no presence of foreign materials
c. the color and quality of salt and additives are considered
d.all of the choices

2.What is the purpose of applying strict quality control in raw material when processing?
a. to prevent inferior finished product
b. to produced good finished product
c. to produce we sound marketable product
d. all of the choices

3.How will you ensure that the workers are safe to handle foods during production?
a. workers are not infected with contagious disease
b. workers are not wearing their Personal Protective Equipment
c. Workes are smoking during preparation/processing of foods
 d. Worker’s hands are thoroughly washed.

4.In keeping equipment and facilities safe and sanitary. What must be considered?
a.Processing facilities must be well-ventilated
b.processing facilities should be adequately lighted and properly maintained
c.processing equipment/ facilities shold be cleaned/ disinfected before and after using
d. all of the choices

5.Which among the choices includes practices and procedures implemented in implemented in processing plants to
ensure product safety, product quality and prevention of economic fraud?
a. GMP c. HACCP
b.SSOP d. none of the choices

6. Which refers to the set of practices, procedures and rules,designated for the promotion and maintenance of health and
cleanliness in the processing plant?
a. HACCP c. GMP
b. SSOP d. none of the above

7.GMP covers 3 accepted standards in the maintenance and safety of the following except one. Which is not included?
a.production and process control
b.worker’s hygiene and safety
c. housekeeping activity
d. goodworking conditions of equipment and facilities

8. What is the best standard operating procedure in maintaining the safety of equipment and facilities?
a. thorough washing
b.subsequent disinfection before and after using
c. both a & b
d. none of the choices

9.For the product to be safe . it must be properly labeled. The following are information that shall be declared in every label
except one,
a.name of product
b. name and address of the product
c.net weight
d.name of the customer

10. According to workplace sanitation regulation, what sanitary food handling practices be implemented on the
preparation of raw materials and supplies.

a.check the source and quality of rwa materials and supplies

b.monitor the production
c.check the personnel/worker’s health
d.all of the choices