Professional Documents
Culture Documents
DEPARTMENT of EDUCATION
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL SUR
Maestro Cornelio Minor National High School
MELCs: Prepare Equipment and Tools for Inspection and Sorting. (TLE_AFFP9IS-IIa-c-1)
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.
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Learning Objectives;
1. Prepare equipment and tools for inspection and sorting in accordance with manufacturer’s specifications and
workplace requirements
2. Check, clean and sanitize equipment and tools in accordance with manufacturer’s specifications and
workplace requirements
3. Prepare office equipment and materials/supplies needed in accordance with approved specifications
What to KNOW?
Regular checking and inspection of equipment and machines will facilitate Preventive Maintenance which
includes the following:
1. Machine temperature- checking to avoid overheating.
2. Hydraulic fluid – checking to guarantee that equipment/machine which is operated by water or other liquids
moving through the pipes under pressure will function.
3. Wear and surface condition- to make sure no machine parts are deteriorating or defective due to everyday
use.
4. Crack - to see to it that there are no broken parts which will cause the breakdown of the machine or as source
of leak
5. Leak detection –to prevent accidental release of gas, water, oil from the machine.
6. Vibration – checking to determine if there is an instance of shaking or moving back and forth rapidly which
will affect the performance of equipment or machine.
7. Corrosion – checking to minimize wear and tear of parts by washing, drying and lubricating parts.
8. Electric insulation – checking to guarantee that there are no live wires exposed during the operation of an
equipment which may results in short circuit, electrocution, or even fire.
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The required level of competence will vary for inspections according to the type of equipment and how or
where it is used. The nature of these inspections does not have to be determined by the same competent person
who undertakes them. This can often be done in-house by experienced workforce, taking account of:
• the manufacturer's recommendations
• industry advice
• their own experience of the equipment, its use, the particular factors of the workplace and the people using the
work equipment
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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Sanitation in Fish Processing Plants may be defined as the planned maintenance of the work and product
environment to prevent or minimize hazards of product contamination and condition that are visually unpleasant
to the consumer, and to provide clean, healthy and safe working condition. The use of sanitizing agents leads to
effective sanitation of tools, equipment and utensils. Sanitation with the use of physical and chemical sanitizing
agents will kill residual microorganisms that remain after cleaning. Cleaning by washing with soap and water is
very important as it ensures the
removal of dirt or debris by physical and/or mechanical means. Clean water is to be used to finally wash and
rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other hand, rids of or reduces the
number of micro-organisms on surfaces where food comes in contact with. It cannot be accomplished until
surfaces where food is processed are clean. Moreover, it cannot be effective without a good pest control
program. Cleaning alone by washing will not be capable of totally eradicating microbes, germs and viruses,
hence the need to use sanitizing agents. Chlorine is one
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
1. Prevents pest infestation
2. Kills bacteria already present
3. Reduces potential for cross contamination
4. Helps increase shelf- life
5. Minimizes chance for injury
6. Helps create a more pleasant work environment
Sanitizer is a type of antimicrobial that kills or irreversibly inactivates at least 99.9 percent of all bacteria, fungi,
and viruses (called microbials, microbiological, microorganisms) present on surfaces, tools, utensils and
equipment.
Types of Sanitizers
• Quaternary Ammonium Chlorides
• Acid-based sanitizers
• Chlorine dioxide
• Hypochlorite
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• Microorganism. The types and significance vary with product and type of operation. The microorganisms
found in dried and salted fish differ from canned fishery products.
• Construction and maintenance of buildings and equipment. This may simplify sanitation maintenance and
reduce cost and contamination hazards.
• Employee’s facilities. Rest rooms, locker rooms, drinking water, eating facilities and working environment
must be well maintained for the comfort and safety of the workers for proper motivation and efficient
performance and for excellent production and product quality.
• Water. Must be potable and safe for the product and other plant uses.
• Waste. Convert fish waste into fish value-added products such as burger, polvoron, spread, embotido, fish
ball, meat loaf, luncheon meat, sausage and many others. This will eliminate environmental pollution and
promote food security and economic security.
• 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.
Steps/Procedure in Cleaning and Disinfection of Tools, Equipment and the Laboratory Area
Various steps should be included in a complete cycle of cleaning and disinfection
(Huss, 1994):
1. Remove food products; clear area from bins, containers, etc.
2. Dismantle equipment to expose surfaces to be cleaned. Remove small equipment, parts and fittings to be
cleaned in a specified area. Cover sensitive installations to protect them against water, etc.
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 sterilant,
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.
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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. 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.
LO 1.5 Awareness of Codes or Regulations such as Hazard Analysis Critical Control Point (HACCP) and Good
Manufacturing Practice (GMP)
Hazard analysis is a preventive food quality management system which identifies, evaluates and controls the
hazards significant to food safety specific to a product.
Good Manufacturing Practices (GMPs) are the minimum sanitary and processing requirements necessary to
ensure the production of quality food.
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