Professional Documents
Culture Documents
LM Food Fish Processing
LM Food Fish Processing
Learner’s Material
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NOT FOR SALE
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Department of Education
Republic of the Philippines
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TABLE OF CONTENTS
Title Page……………………………………………………………………. i
Acknowledgement…………………………………………………………. ii
Introduction…………………………………………………………………. 9
Pre-Assessment……………………………………………………………. 12
Learning Objectives…………………………………………………. 15
Pre-Assessment…………………………………………………….. 15
What to Know………………………………………………………… 19
What to Process……………………………………………………… 22
What to Transfer………………………………………………………. 26
Post-Assessment……………………………………………………… 27
Learning Objectives…………………………………………………… 31
Pre-Assessment………………………………………………………... 31
What to Know…………………………………………………………… 34
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What to Process………………………………………………………… 39
What to Transfer……………………………………………………….. 43
Post-Assessment………………………………………………………. 44
Learning Objectives……………………………………………………. 47
Pre-Assessment………………………………………………………… 48
What to Know…………………………………………………………… 49
Definition of Terms…………………………………………………….. 50
What to Process…………………………………………………………. 54
What to Transfer………………………………………………………… 56
Post-Assessment……………………………………………………….. 57
Learning Objectives…………………………………………………… 58
Pre-Assessment……………………………………………………….. 59
What to Know………………………………………………………….. 61
What to Process……………………………………………………….. 75
What to Transfer………………………………………………………... 79
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Post-Assessment………………………………………………………. 80
Learning Objective……………………………………………………. 82
Pre-Assessment………………………………………………………. 83
What to Know………………………………………………………….. 84
What to Process……………………………………………………….. 91
What to Transfer………………………………………………………. 93
Post-Assessment……………………………………………………… 94
Pre-Assessment……………………………………………………….. 96
What to Know………………………………………………………….. 97
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What to Reflect and Understand……………………………. 132
Post-Assessment…………………………………………….. 133
Introduction…………………………………………………… 134
Pre-Assessment…………………………………………….. 135
Post-Assessment…………………………………………… 143
Module 6. Prepare Raw and Packaging Materials and Supplies for Processing
Pre-Assessment……………………………………………. 146
Post-Assessment………………………………………….. 157
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Learning Objectives………………………………………. 158
Pre-Assessment………………………………………….. 159
Post-Assessment………………………………………… 167
References……………………………………………… 170
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TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRICULTURE AND FISHERY ARTS
Introduction
Welcome!
9
General Objectives:
This learning material has 5 Modules. Each Module has the following parts:
• Content Standards
• Performance Standards
• Learning Objectives
• Pre-Assessment
• Reading Resources/Instructional Activities
What to KNOW?
What to PROCESS?
What to REFLECT and UNDERSTAND?
What to TRANSFER?
• Post Assessment
10
How Do You Use The Module?
To get the most out of every module, you need to do the following:
You need to complete this course Fish Processing to take the assessment for
Food Processing NC I before moving to the next course Food Processing NC
II
11
Pre-Assessment
Directions: Provide information on what you already know in the first column
(K), and what you want to know in the second column (W). You will record
what you have learned in the third column (L) as the lesson proceeds. In the
fourth column (S) So What list ways by which the new knowledge will be
useful for you in terms of Personal Entrepreneurial Competencies (PECs)
Environment and Marketing (E&M), Sampling Procedure (SP), Inspection and
Sorting (IS), Dispensing Non-Bulk Ingredients (DI), and Preparing Raw and
Packaging Materials and Supplies for Processing (PR).
PECs
E&M
SP
IS
DI
PR
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Learning Goals/Targets
GOALS
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
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Module 1. PERSONAL ENTREPRENEURIAL
COMPETENCIES (PECs)
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Learning Objectives:
Pre- Assessment
A. Matching Type
Column A Column B
15
Are you done? This time you will do another set of pre-
assessment which could give you a better understanding of
what this module is all about. Are you ready? Let’s begin!
B. Multiple Choice.
1. What PECs must she possess if there are customers who complain about
the quality of her product?
a. Hardwork
b. Patience
c. Versatility
d. All of the above
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3. If she wants to ensure a profitable business operation, what
characteristics will she maintain?
a. Has commitment
b. Futuristic
c. Goal oriented
d. Opportunity seeker
5. She tells Mary, her best friend that she has a strong will and does not
give up to find a solution to a business problem. What PECs has been
demonstrated by Mrs. Magno?
a. Hard work
b. Persistence
c. Risk- taking
d. Self-confidence
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C. Self- Assessment
Self-confident
Profit-oriented
Goal-oriented
Persistent
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Did you enjoy examining yourself? You can become a
successful entrepreneur someday. Please don’t feel bad when you
discover that there are still to be developed. Continue your
exploration to find answers to these underdeveloped PECs.
What to KNOW?
1. Hard working: If you are determined to run your own business, you
must concentrate on your work either as a producer or a seller. The
success of your business depends on how much time and effort you
will spend on it.
2. Self- Confidence: You must have a strong faith in your ability despite
the problems that you will encounter along the way.
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Therefore, you must see to it that the business can generate income.
Another plan of action is to expand your own business with generated
income.
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11. Set your Own Standards: This involves developing and using logical,
step-by-step plans to reach the goals, or offering evaluation
alternatives, monitoring progress, and switching to successful
strategies for the goal you want to achieve. To be a successful
entrepreneur, you must take into consideration that sales and
production depend on your own standards.
13. Committed: You should know that In your business, personal needs,
attachment to your friends, families and relatives are set aside. You
must separate the money for your business from the amount that you
need to spend for personal obligations and lifestyles.
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Try to design a concept map that indicates your traits,
characteristics and skills that you need to possess in order
to become a successful entrepreneur.
What to PROCESS
1. Creative
2. Organized
3. Competent
4. Observant
Example of my PECs
Directions: Choose from the list below the characteristics and traits that best
describe your own personal entrepreneurial characteristics.
Find ways on how to align them according to the personal
entrepreneurial characteristics of an entrepreneur as were
discussed earlier. Write your answers in the activity sheet
provided.
Creative Resourceful Persistent Organized Independent
Directions: At the center of the street are arrows where positive and
negative characteristics and traits are written. Pick out the
positive PECs that you are already strong at, and write them
down on the blank arrows on the left side. PECs written on the
arrows at the right side are the negative characteristics that
need to be further improved.
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What to Reflect and Understand?
Let’ s see!
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Activity 1. My techniques to strengthen PECs
Directions: From the given chart below, write at least six techniques on how
you would strengthen your own PECs. Write the PECs that you
feel you still need to focus on to strengthen these.
Example: Self-confidence
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What to TRANSFER?
Culminating Activity
Directions: Examine yourself once again. Make a short list of PECs that
you need to strengthen. From this activity, prepare an action
plan for further development. You may opt to follow the
suggested format below. You may improve or change it as long
as it suits your own plan of action.
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Post-Assessment
Good Luck!
A. Matching Type
Column A Column B
10. Risk-taker
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B. Multiple Choice.
1. What PECs must she possess if there are customers who complain
about the quality of her product?
a. Hardwork
b. Patience
c. Versatility
d. All of the above
28
4. Mrs. Magno follows the advice of a friend to be flexible especially if
she intends to open a retail business. What PECs has been
demonstrated by Mrs. Magno?
a. Open to feedback
b. Persistent
c. Reliable and has integrity
d. Self- confident
5. She tells Mary, her best friend that she has a strong will and does not
give up to find a solution to a business problem. What PECs has been
demonstrated by Mrs. Magno?
a. Hard work
b. Persistence
c. Risk- taking
d. Self-confidence
29
Module 2. ENVIRONMENT AND MARKET (E&M)
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Learning Objectives:
Are you ready to assess yourself if you can now be able to generate
potential business ideas? Try by answering the succeeding pre-
assessment.
Pre- Assessment
1. Which of the following is not an example of people’s basic needs?
a. Clothing
b. Food
c. Recreation
d. Shelter
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3. Lawrence plans to put up a “Seafoods Restaurant” in their locality.
Which of the following will help him determine a successful plan for
setting up his business?
a. Checking for similar business to avoid competition
b. Conduct a SWOT analysis
c. Getting feedback on the quality of service
d. Survey of consumer associations
32
7. Letter “T” in SWOT Analysis stands for ____________
a. Training
b. Threats
c. Treats
d. Trim
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What to KNOW?
Everyone has his or her own needs and wants. However, people have
different concepts of it. Needs in business are important things that every
individual cannot do without in a society. These include:
Basic needs are essential to every individual in order to live with dignity
and pride in the community. These can obviously help generate business
ideas.
Wants are desires, luxury and extravagances that signify wealth and
lifestyle. These are over and above the basic necessities of life. Some
examples of non- basic needs are; fashion accessories, shoes, travels, eating
in fine dining restaurants; watching movies, concerts, plays; owning luxurious
cars, wearing expensive jewelry , perfume, living in impressive homes, and
others.
Needs and wants of people are the basic indicators of the kind of
business that you may engage in as they can serve as measure of your
success. Some other good points that you might consider in business
undertakings are the kinds of people, their needs, wants, lifestyles, culture
and tradition, and social orientation.
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Lesson 2. Generating Ideas for Business
Here are some ways by which you can generate possible ideas for business.
1. Examine the existing goods and services. Are you satisfied with
the product? What do other people who use the product say about it?
How can it be improved? There are many ways of improving a product
from the way it is made to the way it is packed and sold. You can also
improve the materials used in crafting the product. In addition, you can
introduce new ways of using the product, making it more useful and
adaptable to the customers’ many needs. When you are improving the
product or enhancing it, you are doing an innovation. You can also do
an invention by introducing an entirely new product to replace the old
one.
2. Examine the present and future needs. Look and listen to what the
customers, institutions, and communities need in terms of goods and
services. Sometimes, these needs are already obvious and felt at the
moment. Other needs are not that obvious because they can only be
felt in the future, in the event of certain developments in the
community. For example, a town will have its electrification facility in
the next six months. Only then can you think of electronic business
such as photo copier, computer service, digital printing, etc.
3. Examine how the needs are being satisfied. Needs for the products
and services are referred to as market demand. To satisfy these
needs, products and services must meet the demands of the market.
The term market refers to whoever will use or buy the products or
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service, and these may be people or institutions such as other
businesses, establishments, organizations, or government agencies.
Businesses or industries in the locality also have needs for goods and
services. Their needs for raw materials, maintenance, and other
services such as selling and distribution are good sources of ideas for
business.
Business ideas can come from your own skills. The skills and
experience you may have in agriculture and fishery arts, industrial arts,
home economics, and ICT classes will provide you with business
opportunities and extra income. With your skills, you may also find
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useful things that you can utilize during your spare time. Many
products were invented this way.
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3. How is the demand met? Who are processing the products to
meet the need (competition or demand)? How much of the
need is now being met (supply)?
4. Do you have the background and experience needed to run this
particular business?
5. Will the business be legal, not going against any existing or
foreseeable government regulation?
6. Is the business in line with your interest and expertise?
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As a future entrepreneur, you must be knowledgeable in this
kind of advancement and progression of your environment particularly
in new innovations so as to ensure the success of your future business.
Always think of something fresh, something novel, authentic; reinvent
the existing ones, and create your new version of goods/products, and
services. For instance, in your own salon, you use herbal hair
strengtheners, while the other salons uses synthetic hair strengtheners..
This kind of changes will affect the existing principles in business and
industries that can be easily adapted to the changes in
products/services to meet the needs and wants of the people in the
community.
What to PROCESS?
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Bear in mind these simple rules for successful SWOT analysis:
• Be realistic about the strengths and weaknesses of your
business when conducting SWOT analysis.
• SWOT analysis should distinguish between where your
business is today, and where it could be in the future.
• SWOT should always be specific. Avoid any areas.
• Always apply SWOT in relation to your competition i.e. better
than or worse than your competition.
• Keep your SWOT short and simple. Avoid complexity and over
analysis.
• SWOT is subjective.
Fish Nuggets
40
What to REFLECT or UNDERSTAND?
People keep on searching for new things, new trends, and new
issues. For these reasons, an entrepreneur hurriedly responds to these
needs and wants of people.
As generations come and go, another set of new trends will
come or will exist. In order to adapt to the rapid changes in the
business environment, the existing industries need to improve their
products and services. But how can you generate business ideas with
strong competitors? There are three main sets of decisions that you
need to make - what to produce, how to produce, and how to share or
sell the product in the market.
a. Smoked Fish
b. Salted Fish
c. Dried Fish
d. Boneless
2. Value-Added Products
a. Fish Ball
b. Fish Nuggets
c. Fish Quekiam
d. Fish Burger
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3. Canned Fish Products
a. Fish Afritada
b. Fish Caldereta
c. Fish Adobo
d. Sardines
e. Mackerel
4. Others
a. Fish crackers
b. Fish chicharon
Directions: After filling out the chart above, try to list down all the probable
business opportunities you may wish to venture in. Use the suggested matrix
below to indicate your choice. Write your answers in your notebook.
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What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to generate your own business idea? If your answer is yes, accomplish the
Task Sheet below.
Task Sheet
Title:
Generate probable business in your community
Performance Objectives:
Given the available map of your community, as a student you will generate
probable business related to fish processing.
Supplies/Materials:
• Pen and Legal size bond paper
• Community map\
• Ingredients and materials needed for the chosen fish
processing business
Equipment:
Equipment needed for the chosen fish processing business
Steps/Procedures:
A. Answer the following questions
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Performance Criteria
1. Consumers/markets
2. Location of business
3. Products/services
1. Profit
Post-Assessment
44
3. Lawrence plans to put a “Seafoods Restaurant” in their locality.
Which of the following will help him determine a successful plan for
setting up his business?
a. Checking for similar business to avoid competition
b. Conducting a SWOT analysis
c. Getting feedback on the quality of service
d. Relying on surveys done by consumer associations
45
7. Letter “T” in SWOT Analysis stands for ____________
a. Training
b. Threats
c. Treats
d. Thrust
46
Module 3: IMPLEMENT SAMPLING PROCEDURES (SP)
Learning Objectives
1. Identify sampling requirements in accordance with a sampling plan
2. Prepare sampling equipment container like glass bottle or jar and
label according to sampling requirements
3. Collect and transfer samples under controlled condition
4. Handle samples to preserve them and the source integrity
according to sampling requirement and OHS requirements
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5. Identify defects or abnormalities in source material and/or sample
according to workplace requirements
6. Record sample information according to workplace procedures
7. Describe cleaning and maintaining the workplace according to
workplace standards
Pre- Assessment
Before going through the lesson, try to answer this pre-test to enable
you to find out what you already know and what you still need to know.
Answer this in your test notebook.
Write TRUE if the statement is correct and if FALSE, change the underlined
word/s to make the statement correct. Write your answer in your notebook.
Do not write anything in the module.
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___7. For wet materials , use sterile metal boxes,cans,bags or packets with
suitable closure.
___8. Sampling plan is a detailed outline of measurements to be taken.
___9. Sampling containers should be clean, dry and leak-proof.
___10. Collect the most cheap sample.
Are you done? This time you will read relevant information which will give you
a better understanding of what this module is all about.
Let’s begin!
What to KNOW?
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Definition of Terms
Unlocking difficulties:
Lot. With respect to fish, other than fresh fish, means a shipment or part of a
shipment of fish that is of the same specie, processed in the same manner
by the same producer, packaged in the same size of container and bears
the same label (FIR). A lot of fresh fish refers to a shipment or part of a
shipment of fish which has been processed in the same manner by the
same producer in a 24-hour period. For fresh fish, the lot may contain more
than one specie of fish.
50
Random Sample- It is one in which all elements in the lot have an equal
and independent chance of being included in the sample.
Sample Size (n). It is the number of sample units comprising the total
sample drawn from a lot or production.
When dealing with fish or fish products which possess the same
label, but are packaged in different styles (e.g., different sauces) consider
the different styles to be of one lot.
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3. Use one of the following 3 approaches when sampling from bulk
packages:
a. the sample shall consist of the bulk package and its contents;
b. for fresh or individually frozen whole or dressed finfish or fresh
or individually frozen finfish fillets, the individual fish or fillet may
be considered as a representative sub-sample; and
c. for scenarios other than described in section ii), a 1 kg sub-
sample of product obtained from the bulk pack may be
considered a representative sample.
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When sampling for sensory analysis, the 3 slice method described
above is recommended. If in the inspector's view, fewer or more
slices are required to make an accurate decision on the quality of
the lot, the inspector may exercise his/her discretion to decide what
constitutes a representative sample unit for that fish. If the inspector
decides only one slice will be required as a representative sub-
sample from the fish, the one slice should not be taken from behind
the vent because this slice does not usually exhibit signs of early
decomposition.
Requirements in Sampling
Procedure in Sampling
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What to PROCESS?
LO 2 Collect samples
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3. select sample sizes
4. design data storage formats
5. assign roles and responsibilities
Source: www.inspection.gc.ca/Food/fish-and-seafood/manual/standards-and-
methods
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What to REFLECT and UNDERSTAND?
Activity # 2
Make a study visit in a fish Processing Plant. Observe and take
note on how the Quality Controller collects, handles and prepares
samples of Fishery Processed Products. Report it in class.
What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to prepare sampling procedures? If your answer is yes, your task is to prepare
all the materials needed for the collection of samples and transfer the samples
under controlled condition and labels according to sampling requirements.
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Answer the post assessment below to determine whether there is
significant increase in your understanding.
Good Luck!
Post-Assessment
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Module 4. INSPECT AND SORT RAW MATERIALS AND
PRODUCTS (IS)
This module deals on how to inspect and sort raw materials and
products (IS) in Fish Processing. This includes preparing equipment and
tools, inspecting and sorting the materials and product, and complete
inspection and sorting activity.
Learning Objectives;
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Pre-Assessment
Read and understand the questions below. Select the best answer for
each item then write your choice on your answer sheet. Do not write anything
in the Module.
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5. Which of the following is the key component of the HACCP Plan?
a. cleaning
b. monitoring
c. sorting
d. recording information
6. It refers to tidiness and proper removal of waste.
a. Book keeping
b. Household services
c. Housekeeping
d. Cleaning
7. Which of the following is not an example of Food Safety Practices and
Principles?
a. Prevention of contamination
b. Following Law
c. Minimizing contamination.
d. Maximizing contacts from human or animal feces
8. It is a preventive food quality management system.
a. HACCP
b. Hazard Analysis
c. Sanitation
d. GMP
9. It is a type of anti-microbial that kills germs that are present in places
where tools, utensils and equipment are treated and kept.
a. Chlorine
b. water
c. oil
d. perfume
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10. Which of the following is not the purpose of inspection?
a. To determine the condition of the equipment.
b. To calibrate the tools and equipment
c. To buy a new one
d. To ensure safety.
What to KNOW ?
The result of the inspection should be recorded and this record should
be kept at least until the next inspection of the equipment. Records do not
have to be made manually in writing but, if kept in another form (e.g.in a
computer), these should be held securely and made available upon request
by any enforcing authority. Work equipment that requires inspection should
not be used, unless inspection has taken place.
61
Regular checking and inspection of equipment and machines will
facilitate Preventive Maintenance which includes the following:
• what to look at
• what to look for
• what to do in case there is a problem
62
Guide for Inspection of Tools, Utensils and Equipment
63
LO 1.2 Checking, Cleaning and Sanitizing of Tools and
Equipment
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A clean surface is defined as being free from soil (e.g. food residues),
free from bad odors, non-greasy to the touch and having no visible oxidation
(e.g. rust). A sanitized clean surface is defined as a surface that is
substantially free from pathogenic microorganisms and undesirable number of
spoilage microorganisms. Cleaning prior to sanitizing is recommended as it
increases the effectiveness of the sanitizing step. Effective cleaning and
sanitation programs are required to achieve the correct level of hygiene in
food handling or production facilities. If these are not adhered to there is a
greater risk of food becoming contaminated by pathogenic or spoilage
microorganisms.
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of the cheapest and most easily available sanitizers in the market. It is
popularly used in the treatment of water for both household and plant.
Likewise, chlorine is also used to sanitize processing equipment.
Importance of Sanitation
Types of Sanitizers
• Quaternary Ammonium Chlorides
• Acid-based sanitizers
• Chlorine dioxide
• Hypochlorites
66
Categories of Sanitation for Fish Processing Plants
67
• Laboratory tests. This is important to the sanitation control program in
the Fish Processing Plant; it must be understood and utilized to its best
advantage.
68
3. Clear the area, machines and equipment of food residues by
flushing with water (cold or hot) and by using brushes, brooms,
etc.
4. Apply the cleaning agent and use mechanical energy (e.g.,
pressure and brushes) as required.
5. Rinse thoroughly with water to completely remove the cleaning
agent after the appropriate contact time (residues may
completely inhibit the effect of disinfection).
6. Control cleaning.
7. Sterile thru chemical disinfection or heat.
8. Rinse off the sterilant with water after the appropriate contact
time. This final rinse is not needed for sterilants, e.g., Hydrogen
Peroxide based formulations which decompose rapidly.
9. After final rinsing, reassemble equipment and allow it to dry.
10. Control cleaning and disinfection.
11. In some cases it will be good practice to re-disinfect (e.g., with
hot water or low levels of chlorine) just before production to
begin again.
As mentioned above, only agents and disinfectants permitted by
adequate regulations can be used for cleaning and disinfection operations.
During their use, precautionary measures must be observed and this requires
proper training of personnel.
69
LO 1.4 Food Safety Principles and Practices
1. Preventing contamination. Prevention of microbial/chemical contamination
of foods/fishery products is better than relying on corrective actions once
contamination has occurred.
2. Minimizing contamination. To minimize microbial/chemical food safety
hazards in fresh produce, producers and others involved in production
should use good agricultural and management practices in those areas
over which they have control.
3. Minimizing contacts from human or animal feces. The major sources of
disease-causing microbes are human or animal feces.
4. Ensuring a safe water supply. Whenever water comes in contact with
produce, its source and quality are directly linked to the potential for
contamination.
5. Using manure and municipal sewage safely. Incomplete composted
organic fertilizers may contain disease-causing microorganisms from
animal or human feces.
6. Focusing on worker health and hygiene. There is a direct correlation
between poor personal hygiene and food-borne disease.
7. Following the law. Follow all applicable local, state, and national laws
and regulations.
8. Being accountable. Accountability at all levels of the agricultural
environment (farm, packing facility, distribution center, and transport
operation) is important for a successful food safety program.
70
LO 1.5 Awareness of Codes or Regulations such as Hazard
Analysis Critical Control Point (HACCP) and Good
Manufacturing Practice (GMP)
71
Seven Principles of Hazard Analysis Critical Control Point
The application of this principle involves listing the steps in the process
and identifying where significant hazards are likely to occur.
73
Things Needed to Meet Requirementd For Good Manufacturing
Practices
To meet the general GMP requirements for inspecting and storing raw
foods and ingredients, you need to:
Inspect every delivery to make sure that all items are clean and
suitable for use as food.
Wash items as necessary if they are acceptable for use, and then
repack for storage.
74
Monitor and clean and sanitize mechanical systems including
conveyors to make sure that they do not contaminate food.
What to PROCESS?
Activity 1.
Pressure Cooker
Wooden Vat
Measuring Glass
Salinometer
75
MEASURING CUTTING
TOOLS/devices IMPLEMENTS
TOOLS, UTENSILS,
EQUIPMENT FOR
SALTING FISH PROCESSING
Smoking
EQUIPMENT EQUIPMENT
Activity 2.
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Ingredients:
• 1 kg Fish
• 1 medium size potato( grated)
• 1 medium size carrot( grated)
• 1 medium size egg
• 1 cup all purpose flour
• 2 cups bread crumbs
• 1 tsp garlic powder
• 1 tsp white pepper
• 1 tsp salt
• 1 tsp seasoning
• 1 tsp basil leaves
• 1 tbsp chopped bell peppers
Procedure:
77
4. Mix well all the ingredients until they become sticky.
5. Form the shape that you want, then roll it over the bread
crumbs.
6. Fry, garnish and serve with sweet and sour sauce.
1.
10
Activity 3
78
What to TRANSFER?
Now that you have all the information, are you ready to prepare tools,
utensils, equipment for inspection and sorting? If yes, follow on the
procedures given in the Task Sheet below
Task Sheet
Title:
Prepare, clean and sanitize fish processing tools, utensils, equipment for inspection
and sorting
Performance Objectives:
Given the available fish processing tools, utensils, equipment and sanitizer
prepare them for inspection and sorting
Supplies/Materials:
• Sanitizer
• Cleaning aid
Equipment:
Steps/Procedures:
2. Follow the procedure on how to check, clean and sanitize the fish
processing tools and equipment.
Assessment Method:
Direct observation
Demonstration
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You will be evaluated using this scale.
Post – Assessment
Read and understand the questions below. Select the best answer for
each item then write your choice on your answer sheet. Do not write anything
in the Module.
1. Which of the terms implies the removal of dirt and organic substances,
such as fats and protein particles from surfaces of walls, floors, tools
and equipment?
a. Cleaning
b. Inspection
c. Sanitation
d. Sorting
2. Which of the following is not a type of sanitizer?
a. Acid based sanitizer
b. Chlorides chlorine peroxide
c. Hypochlorites acid
d. Quarternary ammonium
80
3. What do you think is the purpose of inspection prior to reusing
reusable container?
a. to see if they are new
b. to see if they are not damaged
c. to see if they are of correct dimension
d. all of the above
4. What conditions of tools, machines and equipment should be
considered during regular checking and inspection?
a. clean and free of any residue, including water
b. length of treatment
c. preventive maintenance
d. products contamination
5. Which of the following is the key component of the HACCP Plan?
a. cleaning
b. monitoring
c. sorting
d. recording information
6. It refers to tidiness and proper removal of waste.
a. Book keeping
b. Household services
c. Housekeeping
d. Cleaning
7. Which of the following is not an example of Food Safety Practices and
Principles?
a. Preventing contamination
b. Following Law
c. Minimizing contamination.
d. Maximizing contacts from human or animal feces
81
8. It is a preventive food quality management system.
a. HACCP
b. Hazard Analysis
c. Sanitation
d. GMP
9. It is a type of anti-microbial that kills germs that are present on
surfaces where tools, utensils and equipment are kept or stored.
a. Chlorine
b. water
c. oil
d. perfume
10. Which of the following is not the purpose of inspection?
a. To determine the condition of the equipment.
b. To calibrate the tools and equipment
c. To buy a new one
d. To ensure safety.
Learning Objectives:
82
e. Weigh and keep inspected and sorted raw materials and
products in accordance with standard operating procedures
f. Report rejected/sub-standard raw materials and products to
appropriate person and/or disposed according to organizational
guidelines.
Pre- Assessment
Identify the answers found inside the boxes to the questions below.
Color Inspection
Internal Force
83
6. It is the duration or period wherein a fishery product remain in
consumable quality.
7. It is a rather subjective property which is difficult to quantify.
8. It is the result of mechanical injury to fish.
9. It arises from physical changes such as variation in temperature and
moisture content of fish.
10. This is found in the label of the fishery products. It serves as
source of info to the customer to guide them on what they are eating
What to KNOW?
84
Properties of Raw Materials
A. Geometric Properties
Food units of regular geometry are much easier to handle and are
better suited to high-speed mechanized operations. In addition, the more
uniform the geometry of raw materials, the less rejection and waste will be
produced during preparation operations such as peeling, trimming, and
slicing.
Color
Color and color uniformity are vital components of the visual
quality of fresh foods, and play a major role in consumer choice.
However, it may be less important for processing. For low-temperature
processes, such as chilling, freezing, or freeze drying, the color
changes little during processing, and thus the color of the raw material
is a good guide to suitability for processing.
Texture
The texture of raw materials is usually changed during
processing. Textural changes are caused by a wide variety of effects,
including water loss, protein denaturation which may result in loss of
water-holding capacity or coagulation, hydrolysis, and solubility of
proteins.
85
Flavor
Flavor is a rather subjective property which is difficult to
quantify. Flavor quality of horticultural products is influenced by
genotype and a range of pre- and postharvest factors. Optimizing
maturity/ripeness stage in relation to flavor at the time of processing is
a key issue. Again, flavors are altered during processing, and following
severe processing, the main flavors may be derived from additives.
Hence, the lack of strong flavors may be the most important
requirement.
86
Color- color is important to determine the freshness of the raw materials.
e.g., red eyes when stale; red gills when fresh.
Flavor – Most the products with good aroma or odor have likewise good
flavor.
Texture – Texture is an important factor in assessing the quality of the
fishery and fishery by-product.
Moisture content – The moisture content of the fishery products vary
which could be influenced further by the processing method employed.
This is the amount of water in fish that could be utilized by microorganism
for growth.
Shelf-life – This is the duration or period wherein a fishery product remains
in consumable quality. Generally, fish and fishery products vary but could
be influenced by the processing method employed; thus the longer the
shelf-life the better. Exception to this is the pickled fishery product, a semi-
preserved type of processed product.
Nutrition facts – this is found on the label of the fishery product. It serves
as source of info to the customer to guide them on what they are eating.
87
control quality by providing the fish processor useful information in
determining causes of defective product.
Purposes of Inspection
88
LO 2.4. Defects of Raw Materials
Damage may occur at any point from growing to the final point of sale. It
may arise from external or internal forces.
89
LO 2.5 Physical Properties for Sorting Foods
B. Basis of Sorting:
By weight- the most precise method of sorting, as it is not
dependent on the geometry of the products.
90
By density– can also be a marker of suitability; density of peas
correlates with tenderness and sweetness, while the solid
content of potatoes which determine suitability of manufacture of
crisps and dried products relate to density. It can be achieved
using flotation in brine at different concentrations.
What to PROCESS?
Activity 1.
Each group will choose raw materials to bring to class, either fish or
shellfish and sort and grade it according to the prescribed qualities for fish
processing.
91
What to REFLECT and UNDERSTAND?
Conduct actual inspection in some backyard fish Processing Plants in
your locality. Observe and make personal interview on how they inspect and
sort the raw materials used.
Activity 2.
Make a summary report based on the interview conducted following
the format given below and report it on the class.
Name of Practitioner:_____________________________
Kind of Business:_______________________________
Address:_______________________________________
Date Conducted:________________ Time:__________
92
What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to inspect and sort the materials and products in accordance with physical
property specifications? If your answer is yes, follow the procedure stated in
the Task Sheet below.
Task Sheet
Title:
Inspect raw materials and products for visible signs of defects according to set
processing and purchasing specifications.
Performance Objectives:
Given the available fish processing raw materials and products, inspect these
fish processing raw materials and products for visible signs of defects according to
set processing and purchasing specifications.
Supplies/Materials:
None
Steps/Procedures:
2. Inspect the raw materials and products for visible signs of defects according
to set and processing and purchasing specifications that you have learned
Assessment Method:
Direct observation
Demonstration
93
You will be evaluated using this scale.
1-Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly
followed
Indicator 5 4 3 2 1
Reported 15-20 rejected/sub-standard raw
materials and products for visible signs of defects
according to set processing and purchasing
specifications.
Reported 9-14 rejected/sub-standard raw
materials and products for visible signs of defects
according to set processing and purchasing
specifications.
Reported 5-8 rejected/sub-standard raw
materials and products for visible signs of defects
according to set processing and purchasing
specifications.
Reported 1-4 rejected/sub-standard raw
materials and products for visible signs of defects
according to set processing and purchasing
specifications.
Answer this post-test to enable you to find out what you already know. Write
your answer in your test notebook
Post- Assessment
Identify the answers found inside the boxes to the questions below.
Color Inspection
Internal Force
94
1. It is a vital component of the visual quality of fresh foods.
2. It is the application of tests and measuring devices to compare
products and performance with specified standards.
3. It is carried out on the basis of individual physical properties.
4. It is the assessment of the overall quality of a food using a number
of attributes.
5. It is the combination of properties which determine product quality
and process effectiveness.
6. It is the duration or period wherein a fishery product remain in
consumable quality.
7. It is a rather subjective property which is difficult to quantify.
8. It is the result of mechanical injury to fish.
9. It arises from physical changes such as variation in temperature and
moisture content of fish.
10. This is found in the label of the fishery products. It serves as
source of info to the customer to guide them on what they are
eating
Learning Objectives:
95
Pre-Assessment
A. Select the letter of the best answer .Write your answer on your
notebook
1. It lowers the amount of waste produced.
a. Recovery
b. Recycle
c. Reduce
d. Re use
2. If you are going to pack processed foods in tin cans, why do you need
to seal it with a can sealer?
a. a can sealer is the appropriate equipment.
b. cans are made of metal
c. cans cannot be sealed manually
d. tin cans are difficult to seal
3. What might happen if you didn’t use mechanical cleaning aids?
a. food-borne disease will break
b. money, time and energy can be saved
c. will not be sanitized
d. work will be easier
4. It means “ To throw away all rubbish and unrelated materials in the
workplace.
a. Seiri or Sort
b. Seiso or Sanitation
c. Seiton or Set
d. Shitsuke or Sustain
96
5. Which of the following is not an example of solid waste?
a. ammonia
b. fish shells
c. mercaptans
d. spillage of sauces, brines and oil
B. Identify What are being asked. Write your answer on your notebook.
What to KNOW?
97
Types of Mechanical Cleaning Aids
98
5. Sponges –are useful to wipe the walls
of the laboratory as well as the lavatory and
working tables.
6. Water hoses – water is the best cleaning tool.
Hoses equipped with automatic shutoff valves
can be of great help. There are various types
of nozzles for valve outlets according to
cleaning purposes: for cleaning deep cracks,
use a small jet type; flat surface, use a fin type; for cleaning around
and use bent type while the spray-head brush combination type is for
cleaning surfaces where combined brushing and washing are needed.
7. Low pressure high temperature units
– usually consist of a detergent tank
which is steam heated and pump
capable of creating a pressure of about
50 pounds per square inch (psi) and
hoses that are lightweight and with
adjustable nozzles. Both portable and
stationary units are used depending
on plant conditions. They are used with
strong detergents for high pressure cleaning in removing grease, oil,
and others.
8. High pressure water units – may either be movable
or stationary. Movable units are generally small and
are well adapted for small areas while stationary units
are installed with high pressure lines piped to the
various departments for cleaning. Some are equipped
with mechanism for mixing detergent solutions with
water, others with hot water with or without detergent, while others with
air.
99
9. Steam guns –that produce a jet of hot water at
a somewhat lower pressure when mixed with water
or detergent solution is best for cleaning purposes.
The "5S" was invented in Japan, and stands for five (5) Japanese
words that start with the letter 'S': Seiri, Seiton, Seiso, Seiketsu, and Shitsuke.
Table 1 shows what these words mean. An equivalent set of five 'S' words in
English have likewise been adopted by many, to preserve the "5S" acronym
in English usage. These are: Sort, Set (in place), Sanitize, Standardize, and
Sustain.
100
LO 3.3 Proper Waste Disposal
A. Waste Management in the Philippines
The Philippines generates about 10,000 million tons of solid waste per
year and only 12 percent of the wastes are recycled and re-used. The single
most dominant issue for solid waste management (SWM) is the inadequacy
of disposal facilities. Presently, open dumping is still the most common waste
disposal method as controlled dumpsites and sanitary landfills (SLFs) are
very limited.
The major end-users of SWM products and equipment are the local
government units and their private contractors as well as private proponents
of SWM projects. The equipment cost and the source of project funding are
major purchase considerations of end-users.
101
into useful items. Basically it is to ensure the protection of public health and
environment
Reduce, Reuse and Recycle – help cut down on the amount of waste
we throw away. They help conserve natural resources, landfill space and
energy. The three R’s also help save money that communities use for
landfalls. Setting up new landfills has become difficult and more expensive
due to environmental regulations and public opposition.
102
REUSE. Before you recycle or dispose of anything, consider whether it
can still be used. It makes economic and environmental sense to reuse
products..
RECYCLE. Recycling is the best "R"; partly because there are so
many recycling programs today (8,660 as of 2006, according to the
EPA), which makes recycling and facilities easy.
103
LO 3.5 Environmental Protection and Concerns Related to
Fish Processing
104
General cleaning contributes significantly to total water demand that’s
why smaller-scale sites tend to have significantly higher water use per unit of
production.
For fish and fish meal processing, energy is required for cooling,
cooking, sterilizing, drying, evaporation, can cleaning, fork-lifting.
105
.Resources for Effluent in Discharge Canning Operations
Draining of cans after precooking
Spillage of sauces, brines and oil in the can filling process
Condensate generated during precooking
D. Odor. Odor is often the most significant form of air pollution in fish
processing.
106
Fish quality may deteriorate under the anaerobic conditions
found in onboard storage in fishing processing facilities. This
deterioration causes the formation of odorous compounds such as
ammonia, mercaptans, and hydrogen sulphide gas [National Pollutant
Inventory. June, 1999].
107
LO 3.6 Manufacturer’s Requirements
108
How to Read Manufacturer’s Specifications
109
are instructions on how to use the product. Warning instructions like “do not
place in contact with fire” reminds the user that the product is flammable and
may cause explosion resulting to injuries if not followed carefully.
Below are some examples of manufacturer’s specifications, which
must be properly read and interpreted to ensure accurate and safe
operation/manipulation of an equipment/machine:
How to Seal Tin Cans with Hand Automatic Can Sealer
Fasten sealer firmly to table or armchair using clamp.
Attach crank to worm shaft and tighten set screw.
Adjust the chuck, height washers, and levers to the size of can to
be sealed.
Lower base plate by turning can lifter
handle as far as possible to the left.
Place cover on can and set can on base
plate.
Place the first operation roll and rivet in the Can Sealer
110
Directions for Use of the Hydrometer
Clean the hydrometer thoroughly and dry before using it each
time. Handle with clean dry hands or with clean cloth.
Use with fluid juices, otherwise if the liquid to be tested is thick or
slimy, the resting point of the hydrometer will be uncertain.
Pour a small quantity of the juice into a glass cylinder and drop the
hydrometer carefully.
Make sure that the instrument is floating freely and touches neither
the bottom nor the sides of the cylinder.
To read correctly, set eye level with the surface of the liquid.
Since the specific gravity of juices varies with temperature, bring
the juice to the standard temperature for which the hydrometer is
adjusted usually 16 C or 60 F or make the necessary corrections
in the reading. Add 0.1% for every 3 above the standard and
subtract 0.1% for every 3 .
What to PROCESS?
Activity 1.
111
Activity 2.
Activity 3.
112
Waste Disposal Work Plan
113
What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
clean and keep equipment and tools according to manufacturer’s
specifications and workplace procedures? If your answer is yes, your task is
to apply food safety principles and practices in inspecting and sorting raw
materials and products.
Discussion 5 4 3 2 1
Application of procedures
Speed/time
114
Post-Assessment
A. Select the letter of the best answer .Write your answer in your notebook
2. If you are going to pack processed foods in tin cans, why do you need to
seal it with a can sealer?
a. cans can be covered more securely
b. cans are made of metal
c. cans cannot be sealed manually
d. tin cans are difficult to seal
115
4. It means “ To throw away all rubbish and unrelated materials in the
workplace.
a. Seiri or Sort
b. Seiso or Sanitation
c. Seiton or Set
d. Shitsuke or Sustain
B. Identify what are being asked. Write your answer on your notebook.
116
Module 6. DISPENSE NON-BULK INGREDIENTS (DI)
Content Standard Performance Standard
The learner demonstrates The learner demonstrates the given
understanding on dispensing non- method of dispensing non-bulk
bulk ingredients. ingredients.
Learning Objectives
117
Pre-Assessment
Choose the letter of the best answer .Write your answer in your notebook.
1. Which of the following is the most common flavor enhancer used by fish
processors?
a. Disodium guanylate c. Monopotassium glutamate
b. Inosinuate d. Monosodium glutamate
2. Which of the following is not used as thickener and vegetable gum?
a. Caulerpa c. Glacillaria
b. Euchema d. Sargassum
3. Which of the following does not belong to the group?
a. Ascorbic Acid c. Sodium benzoate
b. Monosodium glutamate d. Sodium nitrite
4. Which of the following additives prevent rancidity in smoked and dried
fish?
a. Acetic Citric acid c. Benzoic acid
b. Ascorbic acid d. Citric acid
5. Which of the following is extracted from Eucheuma and used as thickener
and vegetable gum?
a. Agar c. Carregeenan
b. Algin d. Gelatin
6. If you prepare a Smoked Milkfish (Bangus), what food additives will you
choose
a. nutritional supplements c. coloring agents
b. flavouring agents d. emulsifiers
7. You are tasked to bake a cake, what food additives will you add to prevent
lumps bulging?
a. anti caking agents c. coloring agents
b. anti foaming agents d. emulsifiers
118
8. To impart a light texture on bread, what do you think is the best food
additives you will add?
a. clarifying agents c. catalyst
b. leavening agents d. Anti foaming Agents
9. Which of the following is not an example of natural food coloring?
a. turmeric c. chlorophyll
b. annatto d. tartazine
10. Which of these serves as guidelines for regulating the use of Additives
in the Philippines?
a. Administrative Order No.88 s.1984
b. Presidential Decree 1989
c. Administrative Order No.230 s.2009
d. Administrative Order No. 228 s. 2008
What To KNOW?
119
The Three-Column Chart below shows the commonly used measuring
devices, the types, functions and pictures. (Pictures were taken at OSF Food
Processing Laboratory)
Measuring Devices Function Pictures/Illustrations
a. Weighing Scales It is used for measuring
1. Triple Beam Balance small quantities like
spices, preservatives
120
. Measuring Spoon It is used to measure
small amount of
ingredients. It usually
available in 1tbsp; ½
tbsp.; 1 tsp; ¼ tsp; 1/8
tsp measurement
d. Set of Graduated It is usually used to
Cylinders measure volume of
liquids
121
C. Types of Non-Bulk Ingredients/ Food Additives
The three major groups of Food Additives with detailed description and
specific additives are:
122
Group I
123
sulfosticcinate; Ethoxylated mono and diglycerides;Glycerol ester of
wood resin; Glyceryl lactoesters of fauy acids; (Lactic acid esters of mono
and diglycerides);Glyceryl (glycol) monostearate;Hydroxylated lecithin
6. Firming Agents – substances added to precipitate residual pectin, thus
strengthening the supporting tissue and preventing its collapse during
processing. Examples: Aluminum Sulfate; Calcium carbonate; Calcium
Chloride; Calcium lactobionate; Calcium phosphate, monobasic; Calcium
sulfate; Magnesium chloride
7. Flavor Enhancers - substances added to supplement, enhance, or modify
the original taste and/or aroma of a food without imparting a characteristics
taste or aroma. Examples: Disodium guanylate; Disodium inosinate;
Glutamic acid; Monoammonium glutamate; Mopotassium glutamate;
Monosodium glutamate
8. Flour Treatment Agents/Dough Conditioner- substances added to milled
flour, at the mill, to improve its color and baking qualities, including
bleaching and maturing agents. Dough conditioners modify starch and
gluten, thereby producing a more stable dough. Examples: Acetone
peroxide; Ammonium chloride; Ammonium perusulphate; Ammonium
phosphate, monobasic; Ammonium phosphate, Ammonium sulfate;
Azodicalbonamide; Benzoyl peroxide; Calcium Bromate;Calcium
carbonate; Calcium iodate;Calcium lactate; Calcium peroxide
9. Food Acidulants - cids which, when added to food, produce an
agreeable sharp or tart taste in the product. Examples: Acetic Acid; Citric
Acid; Fumaric Acid; Lactic Acid; Malic Acid; Phosphoric Acid;Tartaric Acid;
and their calcium, potassium and sodium salts.
10. Humectants - substances incorporated in food to promote retention of
moisture, including anti-dusting agents. Examples: Glycerol (Glycerine);
Propylene Glycol; Sorbitol; Triacen (Glycerol triacetate)
124
11. Food Color - substances used to give color or shade to a food.
Examples: Annatto extract; Beet powder (dehydrated beets); Beta-
carotene; Beta-apo-8' carotenal; Canthaxanthin; Carrot oil;
Caramel;Carmine/Cochineal extract ; Curcumin; Fruit Juice/Vegetable
Juice; Grape skin extract (enocianine); grape color extract; Iron oxides
12. Leavening Agents- substances used to produce or stimulate production of
carbon dioxide in baked goods to produce a light texture. Examples:
Ammonium bicarbonate; Ammonium phosphate, mono- and di-
basic;Calcium phosphate, mono-basic; Dried yeast; Glucono-delta
lactone;Sodium acid pyrophosphate; Sodium aluminum
phosphate;Sodium bicarbonate
13. Surface Finishing Agents - substances used to enhance palatability,
preserve gloss or inhibit discoloration of foods, including glazes,
polishes, waxes and protective covering. Examples: Beeswax; Cadelila
Wax; Carnauba Wax; Castor Oil; Mineral Oil; Petrolatum; Polyethylene
glycol; Rice bran Wax
14. Nutrients Supplements - substances that are necessary for human body's
nutritional and metabolic process. Examples: Amino acids in the free
hydrated or anhydrous form or as the hydrochloride,sodium or potassium
salts; Folic Acid ( Folacin);
15. pH Control Agents - substances added to change or maintain active or
basicity, including buffers, acids and alkalies. Examples: Acids - Acetic
acid; Adipic acid; Citric acid; Gluconic acid; Hydrochloride acid; Lactic
acid; Malic acid; Phosphoric acid; Alkalies - Ammonium bicarbonate;
Ammonium carbonate; Ammonium hydroxide; Calcium carbonate;
Calcium hydroxide; Calcium oxide; Magnesium carbonate; Buffers –
Aluminum ammonium sulfate; Aluminum potassium sulfate; Aluminum
sodium sulfate; Ammonium phosphatemmono-and-di-basic; Ammonium
sulfate; Calcium citrate;Calcium gluconate; Calcium lactate; Calcium
phosphate
125
16. Sequestrants – substances which combined with polyvalent metal ions to
form a soluble metal complex in order to improve the quality and stability
of products.Examples: Calcium acetate; Calcium chloride; Calcium citrate;
Calcium diacetate; Calcium diacetate; Calcium disodium; Calcium
luconate; Calcium hexa metaphosphate; Calcium phosphate,monbasic
17. Stabilizers and Thickeners - substances used to produce viscous
solutions or dispersions, to give body, improve consistency, or stabilize
emulsions including suspending and bodying agents, setting and gelling
agents. Examples: Vegetable - Gum arabic (acacia); Gum Guar; Gum \
karaya; Gum tragacanth; Seaweeds Gums like Agar
18. Sweeteners –
a. Non-Nutritive Sweeteners - substances with less than 2% of the
caloric value of sucrose per equivalent unit of sweetening capacity.
b. Nutritive Sweeteners - substances with more than 2% of the caloric
value of sucrose per equivalent unit of sweetening capacity.
Examples: Fructose; Glucose (Dextrose);Lactose;Maltose; Mannitol;
Sorbitol; Xylitol
Group II – Processing Aids
Name of substances
1. Antifoam Agent Dimethyl polysiloxane
2. Clarifying Agent Bentonite Polyvinylpolypyrrolidone
3. Catalyst Sulfunic acid
4. Contact Freezing Agent Acetone
Extraction/Carrier Solvent
5. Fat Crystal Modifier Filtration Diatomaceous earth;
6. Floculating Agent Acrylate-acrylamide
7. Lubricants, Anti-Stick Castor Oil
Agent, Molding Aid
8. Propellant and Packaging Cases Butane; Carbon dioxide; Nitrogen
Chloropentafluoroethane
126
Group III – Flavoring Substances
1. AGAR – for Ice cream, Ice cream mix, Ice milk , Ice milk mix
2. ALGINIC - Infant Formula, Cottage Cheese, Creamed cottage cheese, Ice
Cream, Ice Cream Mix Sherbet
3. BHA – for Dehydrated potato shreds, Beverages & desserts, Dry breakfast
cereals, Dry diced glazed fruit, Dry mixes for beverages & desserts,
Emulsion stabilizers for shortening, Potato flakes, Potato granules, Sweet
potato flakes, Chewing gum
4. BHT - Emulation stabilizers for shortening , Potato flakes; Sweet potato
flakes, Chewing gum,Chewing gum base, Essential oils, citrus oil flavours,
dry flavours,Citrus oils, Partially defatted pork fatty tissues,Vitamin A liquid
for addition to food, Parboiled rice , Rice, enriched
5. CALCIUM DISODIUM EDTA - Cabbage, Canned carbonated
softdrinks,Canned white potatoes,Clams (cooked, canned),Crabmeat
(cooked, canned), Cucumbers pickled, Distilled alcoholic beverages,
Dressings, nonstandardized, Egg product that is hard-cooked and consist
in a cylindrical shape of egg,Fermented malt beverages;French dressing,
Mayonnaise
6. CARRAGEENAN - Carrageenan Concentrate: Ice cream, Ice cream mix,
Ice Milk, Ice milk mix, evaporated milks sherbet, Infant formula, sour cream
7. DIACETYL TARTATIC ESTERS OF MONO AND DIGLYCERIDES - edible
fats and oil, Margarine,Fumaric acid-acidulated foods:Dry gelatin dessert,
dry beverages base, unrefined cane sugar, syrup or masseruite, cocao fat
in noncarbonated beverage containing cocoa
8. DISODIUM EDTA - canned kidney beans, cooked sausages, Canned
French dressing, Mayonnaise, ready to eat cereal products
containing dried bananas, salad dressing, sandwich spread, sauces
9. FURCELLERAN - Ice cream and ice cream
10. GELATIN - ice cream, ice cream mix, ice milk, ice milk mix, sherbet, sour
cream, upgraded food , cream cheese spread
127
D. Contamination and Food Safety Issues Related to Dispensing
128
2. Personnel
Transfer of microorganisms by personnel particularly with the use of
hands, is of vital importance (Chen et al. 2001, Montville et al. 2001,
Bloomfield 2003). Low infectious doses of organisms such as Shigella and
pathogenic Escherichia coli have been linked to hand contact as source of
contamination (Snyder 1998). Poor hygiene, such as improper washing has
been identified as a cause of transmission (Reij et al. 2003).
Proper hand washing and disinfection has been recognized as one of
the most effective measures to control the spread of pathogens, especially
when considered along with the restriction of ill workers (Adler 1999, Montville
et al. 2001).
Handwashing Procedures:
Proper hand washing and disinfection has been recognized as one of
the most effective measures to control the spread of pathogens. (Adler 1999,
Montville et al. 2001)
The following are the procedures to be followed in washing hands;
Dry hands with clean,
Wet hands with single use, disposable
potable water paper towels or hot air
blow dryer
129
3. Pests
Insects, birds and rodents have been recognized as important carriers
of pathogens and other microorganisms (Olsen and Hammack 2000, Urban
and Broce 2000).
4. Water
Water, like food, is a vehicle for transmission of many agents of
disease and continues to cause significant outbreaks of diseases in
developed and developing countries world-wide (Kirby et al. 2003).
130
FDA Case No. 54-75 Salvador Matienzo claimed that the bottle of
Royal Tru-Orange which contained foreign matter.
Unsafe Food Practices
What to PROCESS?
Activity1. Loop A Word. Encircle the words that have something to do with
Food Additives.
H U M E C T A N T S S U L P H I T E C C
L L A M A G G A C E T I C Y A B S F A A
E U L U R R A I T Q V W X W A N U R R L
A B I L A A R S T U W M N O N I C U M C
V R C M S E Q U E S T R A N T R C I U
E I C I E E F G H S I J K L A A O T N I
N C I F L M N C A T A L Y S T L S O P M
I A T I N O P Q R R S T D K O E E S J F
N N R E P B E N N A L G I N I G H E K L
G T I R Q N Z E N N I A C I N M V B E N
Z S C S W E E T E N E R S G L U C O S E
131
What to REFLECT and UNDERSTAND?
Activity1.
Classify the following Food Additives into groups. Write G1 for Group I; G2 for
Group II; G3 for Group III. Write your answer on your activity notebook.
What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
prepare for inspection and selection of appropriate measuring/dispensing and
weighing materials according to dispensing requirements? If your answer is
yes, your task is to select measuring or weighing materials suited to the type
of ingredients/additives to be used in Food (Fish) Processing.
Discussion 5 4 3 2 1
Prepared the measuring and weighing tools and
equipment and checked before using.
Demonstrated the proper use of measuring and
weighing tools and equipment.
Identified the additives given by the teacher.
Cleaned and sanitized the equipment before and
after using in accordance with specifications of
the teacher’s instruction?
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Post-Assessment:
Choose the letter of the best answer .Write your answer on your notebook.
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8. Which of the following additives does not belong to Group II?
a. clarifying agent c. catalyst
b. leavening agent d. Anti foaming Agent
9. Which of the following is not an example of natural food coloring?
a. turmeric c. chlorophyll
b. annatto d. tartazine
10. Which of these serves as Guidelines for regulating the use of
additives in the Philippines?
a. Administrative Order No.88 s.1984
b. Presidential Decree 1989
c. Administrative Order No.230 s.2009
d. Administrative Order No. 228 s. 2008
What to KNOW?
Learning Objectives:
1. Weigh /measure non-bulk ingredients and additives according to
production requirements.
2. Label dispensed ingredients according to workplace procedures
3. Monitor the accuracy of measuring/dispensing equipment to identify
variation in operating conditions according to production
requirements.
4. Maintain workplace cleanliness according to housekeeping
standard.
134
Pre-Assessment
Multiple Choice. Directions: Read carefully the questions below. Select the
best answer from the options given and write the corresponding letter on
your notebook.
135
6. If you will measure sugar and other dry ingredients, which of the following
measuring devices will you use?
a. measuring spoon
b. measuring cup
c. weighing scale
d. spatula
7. To get the accurate measurement of salt you measured with a measuring
cup, which of the following is advisable to do?
a. level-off with a metal spatula or straight-edged knife
b. do not level
c. measuring cup should be at eye level
d. compress the content
8. Where should measuring devices be kept?
a. Inside a wet or moist cabinet
b. Inside a clean dry cabinet
c. In plastic bags
d. On top of the table
9. What unit of measurement is used to measure the weight of an item using
the weighing scale?
a. Pound c. kilogram
b. Gram d. liter
10. Why is there a need to label food products?
a. for identification c. to minimize production
b. to reduce price/cost d. to prevent spoilage
136
A. Meaning of Weighing and Measuring
a. Measuring Cups
• 1 Cup (C)
• 1/2 C
• 1/3 C
• 1/4 C
• 1/8 C
137
b. Measuring Spoons
• 1 Tablespoon (tbsp or T)
• 1 Teaspoon (tsp or t)
• 1/2 tsp
• 1/4 tsp
Dry Ingredients - The most important thing to know about measuring dry
ingredients is that they should be at level with the top of your measuring cup.
Dip your cup into the bin, fill to overflow and level it off with of a knife. Spoon
flour and similar ingredients into measuring cups. Do not scoop the ingredient
using the cup itself because this would fill the cup too much and the
measurement won’t be precise. Make sure not to use cup bigger than what is
being measured (e.g., cup to ½ C ingredient). The same leveling technique
should be used with measuring spoons.
Tips : Measure dry ingredients over a plate or bowl so you can catch the
excess and put it back in the container.
Most ingredients don't need to be packed full into the measuring cup.
Granulated sugar is one example. Flour should actually be aerated or fluffed
up before measuring.
Brown sugar is one exception, if you want to press down in order to get the
proper amount.
Measure liquids at eye level. In other words, place the cup on a flat surface
and adjust your body so that your eyes are at level with the cup. This will help
check the accuracy of the amount in the cup.
138
To measure solid fats (shortening, butter etc.): Most butter has
measurements listed on the wrapper, so you can simply slice off the amount
you need. If the information is not available, to measure fats accurately, press
the butter with a spoon into the cup to get rid of air pockets. It’s easier to do
this at room temperature.
COMPOUNDING DISPENSING
MIXING
INGREDIENTS
SIEVING PACKAGING
LABELING
139
E. Labeling of the Dispensed Ingredients
Parts of label:
1. Name of the product- must be stated clearly in the label; indicate the true
nature of the food
2. Name and address of the manufacturer- must be stated in the label of the
product for ease of ordering the products by the buyers/consumers.
3. List of ingredients in descending order - starts from the heaviest down to
the lightest.
4. Metric net weight of the product - net weight of the product in metric unit
of measurement.
5. Country of manufacturer - the country where the product is manufactured
must be stated in the label for easy trace if there are orders and
complaints about the product
6. Expiry date marking - to give information on the suitability of the food for
human consumption
7. Nutrition facts - are required to be stated in the label to determine the
nutritive/health values of the product especially if the product is rich in
protein and calcium.
8. Vignette - is an illustration that may attract the attention of the buyers to
purchase the product.- is optional
9. Brand name - for identification of the manufacturer, most products
have brand names; optional
140
Illustration of Label Requirement
BRAND NAME
NAME OF PRODUCT
INGREDIENTS
NET WEIGHT
DATE OF PACKING
EXPIRY DATE
CODE MARK
What to PROCESS?
Activity 1.
141
What to REFLECT and UNDERSTAND?
Activity1.
What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
measure and weigh materials according to dispensing requirements? If your
answer is yes, your task is to measure and weigh ingredients/additives with
specific dispensing requirements.
Discussion 5 4 3 2 1
Weighing of solid
Measuring of liquid
Reducing to particles
Sieving
Mixing
Compounding
Packaging
Labeling
Dispensing
142
Post-Assessment:
Multiple Choice. Directions: Read the questions. Write the letter of best the
answer in your answer sheet.
2. What will happen if you failed to follow the correct procedure in measuring
liquids?
a. the obtained measurement will be inaccurate
b. the work will not be properly done
c. ingredients will be spoiled
d. it will cause contamination
143
5. Which is the proper way of using weighing scale?
a. Calibrate the weighing scale.
b. Put the food to be weighed on the plate of the weighing scale.
c. Record the obtained weight
d. Remove the plate of weighing scale
6. If you will measure a small amount of , which of the following will you use?
a. measuring spoon c. weighing scale
b. measuring cup d. spatula
9. When recording the weight measured with a weighing scale, what unit of
measurement is used?
a. Pound c. kilogram
b. Gram d. liter
144
Module 6. PREPARE RAW AND PACKAGING
MATERIALS AND SUPPLIES FOR
PROCESSING PR)
1. Record the availability of raw and packaging materials and supplies for
Food (Fish) Processing according to production requirements
2. Handle raw and packaging materials and supplies for Food (Fish)
Processing according to workplace and OHS requirements
145
Pre – Assessment
Direction. Choose the best answer among the given options and write the
letter of the correct answer on your answer sheet.
4. Which of the following packaging containers does not belong to the group?
a. Polyester c. Polypropylene
b. Polyethylene d. Polystyrene
5. Which of the following is commonly used for transporting fish from the
wharf to the market or processing plant?
a. Polyamide c. Polypropylene
b. Polyethylene d. Polystyrene
146
6. Which is not considered important in packaging?
a. protecting the goods for transport
b. enhancing product market appeal
c. lessening production cost
d. advertising the product
7. What is the best packaging material for fish processed through canning?
a. tin can c. thermoplastics
b. polyethylene bag d. paper board
9. If you are to pack fermented fishery products, what do you think is the most
ideal packaging material?
a. plastic bottles c. tin cans
b. bottles with plastic caps d. plastic laminates
10. When selecting packaging materials for dried and smoked fish which of
these characteristics will you consider?
a. odor and gas proofing
b. shelflife
c. immobility
d. colourful appeal
147
What to KNOW?
148
LO 1.2 Receiving and Handling Raw/Packaging Materials and
Supplies
149
5. All packaging materials must be removed from the processing area or
adequately protected before any cleaning and sanitizing operations are
carried out.
6. Re-usable containers used for transporting or storing product must be
cleaned and sanitized before use at a frequency specified in the
cleaning and sanitation program. The frequency of cleaning and
sanitation must take into account the areas in which the containers
are used and whether or not product comes into direct contact with
the container.
7. Re-usable containers that have been cleaned must be protected from
contamination.
The most common material used for manufacturing containers for fish
products are
Tin plate Tin free steel (TFS)
Aluminum alloys Enamel coatings
Lacquered steel plate Glass jars
Retortable pouches
150
A. The Importance of Packaging
B. Uses of Packaging
(1) Hard Plastic is not flexible or elastic and can be used for retail packaging
in the production of trays and form-fill packs fishery products. Likewise,
they are light, strong and durable and resistant to corrosive substance and
water. The following are types of hard plastic :
1. Polystyrene – transparent with low obstruction to water vapor and
gases.
2. Expanded Polystyrene – they are produced in cellular shape and
used for tray molding.
3. Polyvinyl chloride (PVC) – there are two types of PVC, namely:
plasticized and rigid. Plasticized PVC are soft plastics and used in
making films while Rigid PVC is hard and is used in the production
of trays because of its water proofing and gas barrier properties.
(2) Films are web materials that that are 0.25 mm thick, materials more that
0.25mm are called sheet. In choosing plastic film for packaging,
properties such as tensile strength, puncture resistance, flex/crack
resistance, water vapor and gas barrier, light transmission, clarity and
gloss, and heat sealability are also considered. Films are classified: into
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Basic Films and Laminates:
Basic Films are single layered films, which are seven types of basic
films.
a. Polyethylene (PE). is the most commonly used material
because of its low cost, relative strength and flexibility even in
low temperatures (Hermes, 1998).
b. Polylpropylene (PP). has good protective properties due to
resistance to high temperature but becomes brittle when
exposed to low temperature.
c. Polyamide (PA). is commonly called nylon PA manufactured by
condensation of diacid and diamine. It is tough, grease
resistant, less permeable to gases and with permeability to
moisture. It is elastic and stable at all degrees of temperature,
thus, it can be used for boil-in bag pouches production.
d. Polyester (PET). It can be used in all degree of temperatures,
has excellent gloss, low gas permeability, low moisture
transmission, and with high tensile strength.
e. Polyvinylchloride (PVC). hard and glossy, but greased
resistant and brittle at all degree and temperature.
f. Polyvinylidine chloride (PVDC). commercially known as Saran
or Crovacs and is produced as a copolymer with vinyl chloride.
It can be made into shrinkable forms with low temperature
stability.
g. Ethylene-vinyl acetate (EVA). has good impact strength, good
permeability and high cling attributes. This is used in the
lamination of frozen products.
153
Laminates are made up of two or more films attached together by
adhesives, to provide better protection to food as a result of improved barrier
properties.
a. Boil-in-bag. The best material for this type of container is the
modified polyethylene with polyester or nylon lamination, which
are commonly used for light cooking fishery products.
b. Retort pouch pack. is made from layers of polyester/aluminum
film and polyolefine like polyethylene bonded together with glue
of high performance. The shelf-life of this pack is almost the
same canned products, yet it is preferable due to less heat
damage of texture and nutrient.
(3) Plastic Box. Plastic is used to characterize wide range of materials such
as polyethylene and polypropylene that are used in the manufacturing of
modern day containers. Plastic box packaging container are classified
into:
Polyethylene. has excellent toughness; resistant to chemicals, oil
and grease; inert to food; and has extremely low water vapor
transmission properties (Hermes, 1998). The high density polyethylene
best for chilling fish, they can resist extreme heat and cold because
they can retain coldness inside.
Polypropylene is very light plastic, resistant to grease and to most
chemicals, provides good barrier to water vapor and can withstand
high temperature because of its low softening point, low density
(around 0.9202 g/cm3) and superior processibility.
Polystyrene or styrophore is resistant to weak acids like bases
and vegetable oils, can penetrate to water vapor, oxygen and carbon
dioxide and has low water absorption (around 0.04% to 0.05%) (Paler-
Calmorin, 2006). In the Philippines styrophore boxes are popular for
transporting fish from the wharf to market or processing plant.
154
What to PROCESS?
Activity 1.
Activity1.
155
6. Plastic Bottles
7. Polyethylene bag
8. Rigid plastic
Container
9.Retort Pouch Pack
10. Thermoplastics
What to TRANSFER?
Indicator 5 4 3 2 1
156
Post-Assessment
Multiple Choice. Choose the best answer among the given options and write
the letter of the correct answer on your answer sheet.
157
7. Which is the best packaging material for fish processed through canning?
a. tin can c. thermoplastics
b. polyethylene bag d. paper board
8. If you are assigned to select packaging materials, which of these factors
should be considered?
a. appearance c. composition
b. reliability d. capacity
9. If you are to pack fermented fishery products, what do you think is the most
ideal packaging material?
a. plastic bottles c. tin cans
b. bottles with plastic caps d. plastic laminates
10. When selecting packaging materials for dried and smoked fish which of
these characteristics will you consider?
a. odor and gas proof
b. sturdy
c. elastic
d. colorful
Learning Objectives;
158
Pre-Assessment
Matching Type. Match Column A with the word/s in Column B that will
describe the different packaging materials/containers. Write your answer on
your sheet.
Column A Column B
What To KNOW?
159
contamination of the products. Washing can be manual or mechanical
by using sprayers, tanks and conveyor belts. These systems must be
properly maintained and kept clean and sanitary just like other
equipment.
Storing (Stansby, 1963). The final part of this section of the GMP
requires that food, ingredients, and packaging materials be stored in a
way that will protects them from contamination and minimize their
deterioration.
160
LO 2.2 Prepare Raw/Packaging Materials and Supplies
According to Specifications
The following are among the more important general requirements and
functions of food packaging materials/ containers
Moisture and fat Non Toxic and compatible Gas and odor
protection with specific foods protection
PACKAGING
MATERIALS/
CONTAINER
161
LO 2.3 Complete Records According to Workplace
Requirements
A. Monitoring and Recording
What to monitor?
Made up cartons may be protected from dust by covering the top layer
switching the topmost carton to its opposite side. Ideally, outer pallet
wrapping should be removed before entering the processing area. However, if
this is not practical, covering can be removed in the processing area provided
effective controls are in place to minimize any risk of contamination to
surrounding seafood products or product contact materials.
162
The operator must keep relevant records of compliance with
documented procedures. These must include monitoring, problems identified
and corrective action taken.
1. It gives a reference data on the materials used and their correct magnitude.
2. It determines the economic viability of the product.
3. Records serve as a basis for planning.
4. Records greatly help in making right decisions
163
Other Ingredients:
164
4. Exposure while in handling chemicals such as chlorine, lye, and acids
during cleaning operations and disinfection in process areas.
5. Exposure to heat and cold is common in air-conditioned plants under low
temperature, even in tropical locations. Improper work clothes in
combination with stationary work locations may result, in respiratory and
musculoskeletal ailments.
Apron Hairnet
Towel Gloves
165
What to PROCESS?
Activity 1.
Product Information
Brand Name:
Product Name:
Name and Address of the Manufacturer:
Ingredients:
Product Specifications:
Type of Packaging Materials:
Description of the Product as packed:
Storage Condition Requirements:
Date it was packed:
Expiry date:
Food Application:
Code Number:
166
What to TRANSFER?
Prepare five empty bottles for packaging fish bagoong according to required
specifications.
Post-Assessment
Matching Type. Match the words inColumn A with the word/s in Column B
that will describe the different packaging materials/containers. Write your
answer on your activity sheet.
Column A Column B
_____ 1.Tin cans a. easy to dispose
_____ 2. Glass Jars b. ease of opening
______3. Paper Sheets c. transparent
______4. Cellophane d. odor protection
______5. Cartons e. durable
______6. Plastic Bottles f. tamper- proof
______7. Laminates g. fragile
______8. Polyethylene Bags h. elastic
______9. Aluminum Foils i. grease proof
______10. Styrophore j. heat-sealed
167
GLOSSARY OF TERMS
Contamination. The unintended presence of potentially harmful substances,
including microorganisms, chemicals, and physical objects in food.
169
REFERENCES
A. Books
Anon, A.. Sanitation for the Food Preservation. New York. McGraw-Hill Book
Co. 1952
Saturno, J.O. 2011. Module 6: Tilapia Processing and Value – Adding. Tilapia
Production and Entrepreneurship Training Manual.
Vera Cruz, A., DT., Saturno, Porciuncula, Recto, Rafael and Laggui, Central
Luzon State University, Science City of Muňoz, Nueva Ecija,
CLARRDEC, CVARRD and PCARDDD – DEVT. 87 – 127.
170
Online References
1. www.inspection.gc.ca/food/fish-and-seafood/manual/standards-
and-methods/esg/1348608971859
2. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-safety-
system/haccp/eng/1346306502207/1346306685922
171