Name: Noel Rogie M.

Collano Date: 11/008/2021

1. Select a perishable material outside what was discussed that needs proper
handling to prevent from deteriorations or damage.

Answer: Milk

Milk is carefully produced at the milking at the PCC (Philippine Carabao

Center) located at Visayas State University, processed and packaged in
order to protect the safety of the consumer. Must be pasteurized to be
sold by retailers. Raw milk is usually pasteurized either by low
temperature pasteurization in which the milk is heated to 63 °C or higher
for at least 30 minutes, or by high temperature pasteurization in which
the milk is heated to 73°C or higher for at least 15 seconds and then
quickly cooled. Pasteurization destroys disease-causing bacteria and
extends the shelf life of milk after the pasteurization bottling of the
products is done by manual in small dairy production at PCC.

Maintaining the Safety of Milk-Refrigeration is the single most important

factor in maintaining the safety of milk. A milk must be maintained at a
temperature of 7°C or below. Bacteria in milk will grow minimally below 7°C.
However, temperatures well below 4°C are necessary to protect the milk’s
quality. It is critical that these temperatures be maintained through
warehousing, distribution, delivery and storage.

2. In your own understanding, how are you going to handle the product?

Answer:

 First is I will schedule the Milking days of the Carabao and have a record of weekly
produced raw milk per letters so I can have an idea and compare this to finish
products as ready to be sold fresh milk.
 Pasteurization of raw milk after the milking should be done after the milking
procedure to maintain the freshness of the milk and after the pasteurization of milk I
will take another record per letter after the pasteurization and take sample of already
pasteurized milk for study if the milk is already safe to store and bottled.
 After the testing of pasteurized milk if it pass the standard of Philippine Carabao
Center this milk will be move to a controlled temperature tank or room to maintain the
right amount of temperature to prevent the bacteria from growing allowing the milk to
have a number of days in shelf life before the bottling.
 Bottling and proper labelling of fresh milk is very simple because worker will only
have to take the pasteurized milk from the stock of pasteurized which is stored in a
controlled temperature tank or room and to be bottled at the bottling station.
 After the bottling of milk, the finish products which is ready to be sold must always be
refrigerated at 7°C to maintain a shelf life of 1 year.
 Taking records of the finish products as a ready to be sold per bottle.