NOT

Technology and
Livelihood Education
Quarter 2,Wk.1-8- Module 2
Food (Fish) Processing 9
Department of Education ● Republic of the Philippines
Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 2, Wk.1-8 - Module 2: FOOD/FISH PROCESSING 9
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Author/s: Mellie D. Marajas
Reviewers: (_______________________)
Illustrator and Layout Artist: (________________________)
Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago,PhD, CESE

Assistant Schools Division Superintenden

Members
Henry B. Abueva OIC-CID Chief
Blair D. Castillon, EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 Technology and
Livelihood
Education
Quarter 2,Wk.1-8 - Module 2
Food( Fish) Processing 9

This instructional material was collaboratively developed and reviewed by

select teachers, school heads, Division English Coordinator of the Department of
Education - Division of Iligan City. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations to the
Department of Education-Iligan City Division at iligan.city@deped.gov.ph or Telefax:
(063)221-6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About i

What I Need to Know ii
How to Learn from this Module ii
Icons of this Module iii

What I Know iii

Learning Outcome 1:
Prepare Utensils, Tools and Equipment (UTE)
What’s In…………………………………………………………………………. 1
What I Need to Know 1
What’s New 2
What Is It 2
What’s More 13

What I Have Learned 13

What I Can Do 14

Learning Outcome 2:
Inspection of Packaging Materials

What’s In 15
What I Need to Know 15
What’s New 17
What Is It 18
What’s More 25
What I Have Learned …………………………………………………………. 25
What I Can Do 26

Learning Outcome 3:
Complete Inspection and Sorting Activity

What’s In 27
What I Need to Know 27
What’s New 29
What Is It 29
 What’s More 40
What I Have Learned ………………………………………………………….40
What I Can Do 41

Summary…………………………………………………………………………………………42
Assessment: (Post-Test)…………………………………………………………………… 42
Key to Answers 44
References 45
 This page is intentionally blank

What I know
 Pre-Assessment
Multiple Choice. Direction: Select the letter of the best answer. Write your answer on your
notebook.

1. Which of these statement implies the removal of dirt and organic substances such as fats
and protein particles from surfaces of walls, floors and UTE
a. cleaning
b. inspection
c. sanitation
d. sorting

2. What are the things to remember in inspecting UTE before sterilization?

a. clean and free from any residue
b. in good working order
c. undamaged
d. all of the above

3. Sanitation includes the following EXCEPT ONE

a. prevent pest infestation
b. kills bacteria already present
c. removing dirt by soap and water
d. minimizes chance for injury

4. It refers to tidiness and proper removal of waste

a. cleaning
b. waste
c. housekeeping
d. laboratory test

5. The effect of carelessness in cleaning and disinfection

a. loss of money
b. bad record on the market
c. both a & b
d. cheaper to operate the business

6. UTE cleaned, sanitized, reassembled and allowed to dry, it follows that the next step is
a. stow/put to storage
b. disinfect
c. stay/put in the open place
d. all of the above

7. Source of food contamination can be from:

a. food processor personal hygiene
b. disease from the raw materials/food processed
c. soil from the raw materials
d. all of the above
8. Accountable for the success of food safety program lies on
a. farmer
b. food processor
c. distribution center
d. transport operation
e. all of the above

9. It means “ To throw away all rubbish and unrelated materials in the workplace.
a. Seiso or Sanitation c. Seiri or Sort
b. Seiton or Set d. Shitsuke or Sustain

10.The minimum sanitary and processing requirements necessary to ensure the production
of wholesome food
a. HACCP
b. SOP
c. GMP
d. SSOP

11.What do you think is the significance of inspection prior to use of any reusable container?
a. they are new
b. they are not damaged
c. they are of correct dimension
d. all of the above

12. How do you facilitate regular checking and inspecting of UTE?

a. clean and free of any residue, including water
b. length of treatment
c. preventive maintenance
d. products contamination

13. Which of the following is not a type of sanitizer?

a. acid-based sanitizer
b. chlorides chlorine peroxide
c. hypochlorite acid
d. quaternary ammonium

14. Prevention of microbial/chemical contamination of foods/fishery products is

a. cleaning
b. sanitizing
c. both a and b
d. corrective actions once contamination occurred

15. Which of the following is the key component of the HACCP plan?
a. cleaning
b. monitoring
c. sorting
d. recording information
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.
 II

MODULE 2. INSPECT AND SORT RAW MATERIALS AND

PRODUCTS(IS)

What I Need to Know

Introduction
Inspection of raw materials and products incoming in the food laboratory should
be done correctly otherwise it would compromise the output. Recording is a must for
every activity. Utensils, tools and equipment (UTE) must be standard and manufacturer’s
specifications must be followed. Not doing so, may result to accident or death to the
operator/food processor.

Content Standard Performance Standard

The learner demonstrates The learner demonstrates

understanding of inspecting and sorting independently inspects and sorts raw
raw materials and products to be used. materials and products to be used.

Are you done with the pre-assessment? This time you will need
relevant information which could give you a better understanding
of what this module is all about. Are you ready? So, let’s begin!
 This page is intentionally blank

INSPECT AND SORT RAW

MATERIALS AND PRODUCTS

(IS)
Lesson

What I Need to Know

LO1. Prepare Equipment and Tools

Learning Competencies/Objectives
● Prepare equipment and tools for inspection and sorting in accordance with
manufacturer’s specifications and workplace requirements

● Check, clean and sanitize equipment and tools are in accordance with manufacturer’s
specifications and workplace requirements

● Prepare office equipment and materials/supplies needed in accordance with approved

specifications

What’s In

In Lesson 1, it was being discussed the importance of sampling of raw

materials, products, ingredients and other items included in processing food. This is to
ensure Quality Assurance of the output. Sampling has a tedious procedures where it should
not be taken for granted. It requires professionals/experts to expect a good result.

What’s New

Have you tried operating your new arrived Electric Fan at home? If yes, please
check the following if you did these; If No, mark it with x.

Yes No

1. Check the cord

2. Inspect the parts
3. Look for the manufacturer’s specifications/manual
4. Read the manufacturer’s specifications/manual before plugging the cord

If your answer is all YES, then you are ready to proceed to our new lesson.
 Let’s go !!!

What is it

1. Tools – an implements used by hand when doing an activity or work. These could be
devices or objects designed to do a particular kind of work.
2. Equipment – things which are used to provide specific service or function.
3. Inspect - to carefully examine tools and equipment in order to determine
maintenance to undertake.
4. Preventive maintenance – a system of maintenance that aims to minimize or
eliminate breakdown in equipment and machinery by a program of
regular inspection and repairs.
5. Manufacturer’s specifications - contains all the information that is needed to use the
tools and equipment.
6. Workplace requirements – a checklist that a person/worker must possess to perform
a certain work or duties.
7. Sorting - arrange systematically in groups; separate according to type, class, quality

What Is It

LO 1.1 Preparation of tools for inspection and sorting

 The purpose of an inspection is to identify whether work equipment can be operated,
adjusted and maintained safely – with any deterioration detected and remedied before it
results in a health and safety risk. Not all work equipment needs formal inspection to ensure
safety and, in many cases, a quick visual check before use will be sufficient. However,
inspection is necessary for any equipment where significant risks to health and safety may
arise from incorrect installation, reinstallation, deterioration or any other circumstances. The
need for inspection and inspection frequencies should be determined through risk
assessment.

The result of the inspection should be recorded and this record should be kept at
least until the next inspection of that equipment. Records do not have to be made in writing
but, if kept in another form (e.g. on 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.

Religious checking and inspecting equipment and machines will facilitate Preventive
Maintenance which includes checking the following:

1. Machine temperature – this is checked to avoid overheating

2. Hydraulic fluid - this must be checked to guarantee that the equipment/machine
which is operated by water or other liquids moving through pipes under pressure will
function well.
3. Wear and surface condition – this is being checked to make sure no machine parts are
deteriorating or defective due to everyday use.
4.Crack- this needs to be checked to see to it that there are no broken parts in an equipment
or machine which will cause the breakdown of the machine or as a source of leak.
5. Leak detection – this is checked to prevent accidental release of gas, water or oil from the
machine

6. Vibration - this is checked to ensure the steadiness of the machine will not break upon
operating or fall down
7. Corrosion pipes – this is checked to minimize wear and tear of parts by washing, drying
and lubricating machine parts.
8. Electric insulation – this must be checked to guarantee that there are no livewires
exposed
during the operation of an equipment which may result to short circuits or
electrocution
and even fire.

Who should carry out the inspection of work equipment?

Equipment can be inspected by anyone who has sufficient knowledge and

experience of it to enable them to know:

● what to look at
● what to look for
● what to do if they find a problem

The necessary 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 person who undertakes them provided the person determining them
is competent. This can often be done in-house by experienced staff, 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

All of the main reasons for inspecting items prior to sterilization apply when
inspecting instruments. Check specifically that instruments are:

● clean and free of any residue, including water

● in good working order - joints or jaws not stiff
● complete and all parts present if a multi-part instrument
● undamaged - not out of alignment or burred
● meet design specifications regarding tension and grip.

When checking multi-part instruments it is necessary to re-assemble them to ensure

that they are working correctly. This is also a good way of checking that all the parts are
there, but remember they need to be disassembled again prior to sterilization.

4
 What is it

LO 1.2 Checking, cleaning and sanitation of equipment and tools.

Cleaning is the removal of dirt and organic substances, such as fat and protein
particles from surfaces of walls, floors, tools and equipment. Through the cleaning
procedures, high numbers of microorganisms (90% and more) present on the mentioned
objects will be removed.

However, many microorganisms stick very firmly to surfaces, in particular in tiny

almost invisible layers of organic materials, so called biofilms, and will not entirely be
removed even by profound cleaning but persist and continue multiplying.

The maintenance of cleanliness in a fish processing plant requires frequent and

continuous cleaning as well as at the end of every shift. This will keep waste from
accumulating during the operating day, which not only improves sanitation but reduces the
time needed for end of shift cleaning. Waste would either be brushed from the equipment or
wash away with water, as the waste is brushed from the equipment it should be placed in
container and hauled away.
Factors affecting Cleaning
a. Soil type (organic, inorganic and other source)
b. Soil condition
c. Water temperature
d. Surface being cleaned
e. Type of cleaning agent
f. Agitation or pressure
g. Length of treatment
A clean surface is defined as being free from soil (e.g. food residues), free from bad
odors, be non-greasy to the touch and have no visible oxidation (e.g. rust). A sanitized clean
surface is defined as a clean surface that is substantially free from pathogenic
microorganisms and undesirable numbers 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. 
5
Sanitation in the fish processing plants may be defined as the planned maintenance
of the work and product environment to prevent or minimize hazards of products
contamination and conditions 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 or reduces the number of

micro-organisms on surfaces where food comes in contact with. It cannot be accomplished
until surfaces where foods are 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. Prevent pest infestation

2. Kills bacteria already present
3. Reduces potential for cross contamination
4. Can help increase shelf life
5. Minimizes chance for injury
6. Helps create a more pleasant work environment

Types of Sanitizers
● Hypo chlorites
● Quaternary Ammonium Chlorides
● Acid-based sanitizers
● Chlorine dioxide

Sanitation categories of Food/Fish Processing Plants

● Housekeeping. It refers to tidiness and proper removal of waste.

● Rodent elimination. It needs the knowledge on the characteristics of rodent and
permannent controlthrough structural changes in building, removal of possible shelter
and food, and supplementary poisoning and trapping.
● Insect pest elimination. It requires recognition of serious infestations and
identification including the knowledge on habits and ecology. Control may be the
safe use of insecticidal chemicals, building structure, equipment and other process
change.
● Cleaning. Cleaning of fish processing plant and equipment involve careful
organization, training work schedule and the use of best available equipment,
methods and materials.
● 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 to have excellent production
and product quality.
● Water. Must be potable and satisfactory quality for the product and other plant uses.

6
● Waste. Use 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 the best advantage.

What is it

LO 1.3 Cleaning and Disinfection Procedure

Cleaning and disinfection are the most frequent operations in modern food
processing. Carelessness may cause considerable economic loss, and loss of reputation on
the market.

The hygienic standards respected in processing plants depend on kinds of

production. For example, in the cannery they will be stricter than in plants where fish is only
gutted and stored in ice and its shelf life is rather short.

Regarding all other technological operations and processes, cleaning and

disinfection procedures must follow detailed instructions and responsible personnel be
assigned.
 7

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 of cleaning.

7. Sterilization by 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., H2O2 based formulations which decompose rapidly.

9. After final rinsing, equipment is reassembled and allowed to dry.

10. Control of 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 recommences.

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.
 8

What is It

LO 1.4 Food safety principles and practices

Principle 1: Preventing contamination. Prevention of microbial/chemical contamination of

fresh produce is better than relying on corrective actions once contamination has occurred.

Principle 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.

Principle 3: Minimizing contacts from human or animal feces. The major sources of
disease-causing microbes are human or animal feces.

Principle 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.

Principle 5: Using manure and municipal bio solids safely incompletely composted
organic fertilizers may contain disease-causing microorganisms from animal or human
feces.

Principle 6: Focusing on worker health and hygiene. There is a direct correlation

between poor personal hygiene and food-borne disease.
Principle 7: Following the law. Follow all applicable local, state, and national laws and
regulations.

Principle 8: Being accountable. Accountability at all levels of the agricultural environment

(farm, packing facility, distribution center, and transport operation) is important to a
successful food safety program.

What Is It

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.

Critical control point is a point in time or a physical location at which

failure of control or preventive measures will expose the consumer to unacceptable health
risks.

HACCP is a national standard for fish and fishery aquatic products.

HACCP Concepts
 ● Preventive system of control for biological hazards
● System approach for estimating the risks in producing a food productive way to
prevent
● Universally recognized system as the most effective way to prevent food-born
diseases
● Scientific-based systematic to identify specific hazards and measures control to
ensure food safety
● Capable of accommodating change such as equipment design, processing
procedure or technological development
● Applicable to establish that produce, process, treat, pack, trade, transport, serve or
involved in food production
● It has become synonymous to food safety
● Build safety programs such as Good Manufacturing Practices (GMP) and Sanitation
Standard Operating Procedure (SSOP)

10

Seven (7) HACCP Principles

Principle 1 - Conduct a Hazard Analysis

The application of this principle involves listing the steps in the process and
identifying where significant hazards are likely to Occur.

Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated or reduced to acceptable
levels.

Principle 3 - Establish Critical Limits

A critical limit (CL) is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce
to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a
measure such as time, temperature, water activity (Aw), pH, weight, or some other measure
that is based on scientific literature and/or regulatory standards.

Principle 4- Monitor CCP

Monitoring procedures should describe how the measurement will be taken, when
the measurement is taken, who is responsible for the measurement and how frequently the
measurement is taken during production.

Principle 5 - Establish Corrective Action

Corrective actions are the procedures that are followed when a deviation in a critical
limit occurs. This usually includes identification of the problems and the steps taken to
assure that the problem will not occur again.

Principle 6 - Verification
 Those activities, other than monitoring, that determine the validity of the HACCP plan
and that the system is operating according to the plan.

Principle 7 - Recordkeeping

A key component of the HACCP plan is recording information that can be used to
prove that a food was produced safely. The records also need to include information about
the HACCP plan. Record should include information, product description, flow diagrams, the
hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions,
Recordkeeping Procedures, and Verification Procedures

11

Good Manufacturing Practices (GMPs) are the minimum sanitary

and processing requirements necessary to ensure the production of wholesome food.

GMPs categories
1. General maintenance of physical facilities
2. Cleaning and sanitizing of equipment and utensils
3. Storage and handling of clean equipment and utensils
4. Pest control
5. Proper use and storage of cleaning compounds, sanitizers, and
pesticides
6. Employee training
7. Plant design
8. Quality assurance assessment

To meet the general GMP requirements for inspecting and storing raw foods and
ingredients, you need to:

Develop consistent procedures for receiving food or ingredients that describe how
they will be evaluated, separated, and cleaned if necessary, and then stored.
Inspect every delivery to make sure that all items are clean and suitable for use as
food.
Separate any contaminated items and filthy or damaged containers from those that
are acceptable.
Reject food or containers that are spoiled, contaminated with filth, or otherwise
unsuitable for food, and properly dispose them in a sanitary manner.
Wash items as necessary if they are acceptable for use, and then repack for storage.
Water used for washing must be potable.
Store all food and ingredients in containers or in ways that will adequately protect
them from contamination from other foods or the plant environment, and allows for routine
monitoring for damage, contamination, or intrusion by pests.
 Monitor and clean and sanitize mechanical systems including conveyors to make
sure that they do not contaminate food.
Monitor and inspect every delivery of food, ingredients, or packaging materials.

12

What’s More

Activity 1.

Sort 3 kinds of knife at home. Inspect these knives whether they are operational
or non-operational.

Write in your answer sheet the steps in making this non-operational knife into
operational one.

What I have Learned

Self-check

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. It is the removal of dirt and organic substances, such as fat 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. Hypo chlorites acid
d. Quaternary ammonium

3. The significance of inspection prior to use of any reusable container is

to ensure:
a. They are new
b. They are not damaged
c. They are of correct dimension
d. All of the above

4. Religiously checking and inspecting equipment and machines will

facilitate ___________________________.
a. clean and free of any residue, including water
b. length of treatment
c. preventive maintenance
d. products contamination

13

5. A key component of the HACCP plan is

a. cleaning
b. monitoring
c. sorting
d. recording information

What I Can Do

What to REFLECT and UNDERSTAND

Activity 2

In celebrating a barangay fiesta, your family joined by preparing foods for the
said event. As a family member you have to help them. It so happen that you are in-charge
of the utensils, tools and equipment (UTE). You are to prepare up to stowing after the fiesta.

List down the utensils, tools and equipment (UTE) to be used. Fill-up the Table
below according to its uses and classification:
Measuring Cutting tools Cooking Cooking Packaging
tools equipment utensils Equipment/materials
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

14

Learning Outcome 2: INSPECTION OF PACKAGING MATERIALS

 What’s In

Raw materials and products arrived at any food/fish processing plant must be subject
to inspection. Techniques in checking, cleaning and sanitizing of utensils, tools and
equipment (UTE) should be in accordance with manufacturer’s specifications and workplace
requirements.

What I Need to Know

Learning Objectives:

1. Receive and handle raw materials and products according to standard

operating procedures.

2. Conduct inspection and sorting according to required specifications, OHS

requirements and workplace procedures.

3. Inspect raw materials and products for visible signs of defects according to
set of processing and purchasing specifications.

4. Sort raw materials and products in accordance with physical property

specifications
5. Weigh and keep inspected and sorted raw materials and products in
accordance with standard operating procedures

6. Report rejected/sub-standard raw materials and products to appropriate

person and/or disposed according to organizational guidelines.

15

What I Know

Pre- Assessment

Identify what is being asked in each statement. Look for the

correct answer inside the boxes.
Grading Sorting Color

Inspection Functional Property Geometric Property

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.
 16

LO2: INSPECTION OF PACKAGING MATERIALS

What’s New

Have you been in the market place buying fish? Yes you did. How did you select
fish? Can you distinguish between fresh and stale fish? Fill the table of the observations you
made before buying your fish. Copy and answer in your answer sheet.

Raw Material (Fish) Fresh (Presko) Stale(Dubok)

1. eyes
2. gills
3. abdomen/belly cavity
4. scales
5. odor
 17

LO2: INSPECTION OF PACKAGING MATERIALS

What Is It

1. Inspection - careful examination or scrutiny; closer look

2. sorting - arrange systematically in groups; separate according to type, class, etc
3. defects -  imperfection; snag, kink, deformity, blemish, taint, crack, break, tear, split,
scratch, chip, fracture, spot.
4. Dispose - get rid of by throwing away or giving or selling to someone else.
5. Grading – classify; class; categorize; bracket; group; order
LO2.1 Types of Raw Materials, Food/Fishery Products and its Properties

The selection of raw materials is a vital consideration to the quality of

processed products. The quality of raw materials can rarely be improved during
processing, and while sorting and grading operations can aid by removing oversize,
undersize, or poor-quality units, it is vital to procure materials whose properties most
closely match the requirements of the process. Quality is a wide-ranging concept
and is determined by many factors. It is a composite of those physical and chemical
properties of the material which govern its acceptability to the ‘‘user.’’ The latter may
be the final consumer, or more likely in this case, the food processor. Geometric
properties, color, flavor, texture, nutritive value, and freedom from defects are the
major properties likely to determine quality.

18

Properties of Raw Materials

The main raw material properties of importance to the processor are

geometry, color, texture, functional properties, and flavor.

1. 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.
.
2. 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
in raw materials 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.

3. Texture

The texture of raw materials is frequently 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 solubilization of proteins.

4. 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.
Functional Properties of Raw Materials

The functionality of a raw material is the combination of properties which

determine product quality and process effectiveness. These properties differ greatly
for different raw materials and processes, and may be measured by chemical
analysis or process testing.

Specifications of Raw Materials

In practice, processors define their requirements in terms of raw material

specifications for any process on arrival at the factory gate. Acceptance of, or price
paid for, the raw material depends on the results of specific tests, to wit:

1. Fish Freshness – physical characteristics of fresh fish bright red gills, little slime,
protruding eyes, scales adhere to the skin, fish odor and pH content of
6.0 to 7.0 using a pH meter or pH paper or sinks when soak in basin of water.

19
2. Species of Fish – some species like tuna and milkfish are more acceptable than
shark meat, sting ray, and barracuda when used in preparing minced products
like sausage, burger, fish ball, embotido, spread, luncheon meat, meat loaf, etc.,
because of the sweet characteristic of the meat of the former species and the flat
taste of the later and beside the tuna is known as the “chicken of the sea”.
3. Color – color is important to attract the attention of the customer, goatfish tapa is
more attracted when they are red rather than its natural color, fish sausage when
colored red, luncheon meat light pink, smoke fish are more attracted when they
are golden brown in color while tuna are more attracted when they are in their
natural color.
4. Flavor – Majority the product with good aroma or odor has also good flavor.
5. Texture – Texture is an important factor in assessing the quality of the fishery by
product.
6. Moisture content – The moisture content of the product different depending upon
the processing method used. Dried fish has the least moisture content but with
shorter shelf-life compared to canned product which has the highest moisture
content.
7. Shelf-life – In general, processed fishery products have longer shelf-life, except
for pickled fishery products. The product is better when there is longer
shelf-life.
8. Nutrition facts – this is found in the label of the fishery products, to serve as
show window to the customer.
 20

What Is It

LO 2.3 Procedures and Techniques in the Inspection and Sorting of Raw

Materials and Products

Inspection is the application of tests and measuring devices to compare products

and performance with specified standards. It determines whether a given fishery product
falls within specified limits of variability and therefore, acceptable or unacceptable
(defective). Acceptance inspection or screening, cannot determine good quality in a
product, it merely identifies non acceptable units after defects have occurred. By
determining substandard work during and after processing, however, inspection help control
quality by providing fish processor useful information in determining causes of defective
product.
 Purposes of Inspection

1. Accept or Reject – good quality products are accepted based on the set of
specification as to formulation like color, flavor, texture, weight,
nutritive values, microbial test, and shelf-life.

2. Evaluate average quality – Sampling evaluation of the product is more

practical than undertaking 100 percent evaluation/inspection, to give
equal chance of the product they must be taken at random order from a
batch of production as samples.

3. Determine uniformity – if all of the 31 kilos smoke fish are uniform as to their
formulations, color, flavor, texture, weight, nutritive values, microbial
test, and shelf-life, hence they meet the standards and are and are
accepted for commercialization and human consumption.

21

LO 2.4 Grading of Raw materials and Products

In grading of raw materials needed in Fish processing the following qualities should
be observed:

1. The skin of freshwater fish has a bright color.

2. Scales adhere strongly to the skin.
3. Gills are bright red and covered with clean slime.
4. The flesh is firm and elastic.
5. The body is rigid, stiff and belly walls intact, not ruptured.
6. It sinks in water, although some tend to float if gassy.
7. The skin is shiny and bright.
8. Eyes are clear, full not sunken
 What Is It

LO 2.5. Defects of Raw Materials

Damage to Raw Materials

Damage may occur at any point from growing through to the final point of sale. It
may arise through external or internal forces.

1. External forces result in mechanical injury to fish, fruits and vegetables, cereal
grains, eggs, and even bones in poultry. They occur due to rough handling as
a result of careless manipulation, poor equipment design, incorrect
containerization, and unsuitable mechanical handling equipment.

22

2. Internal forces arise from physical changes such as variation in temperature and
moisture content, and may result in skin cracks in fruits and vegetables, or stress
cracks in cereals and for Fishery products due to longer chilled storage the eyes
structure become concave. The scales will get removed and the skin become bare which
is undesirable and not economic. Weight loss occurs due to leaching of amino acids
(shrimp) and vitamins from the fish body when the ice melts and While chilling there is a
color change of the fish.
Either form of damage leaves the material open to further biological or chemical
damage including enzymes’ browning of bruised tissue, or infestation of punctured
surfaces by molds and rots.

What Is It

LO 2.6 Physical Properties for Sorting Foods

 A. Difference Between Grading and Sorting

Sorting and grading are terms which are frequently used interchangeably in
the food processing industry, but strictly speaking they are distinct operations.
Sorting is a separation based on a single measurable property of raw material units,
while grading is ‘‘the assessment of the overall quality of a food using a number of
attributes.’’ Grading of fresh produce may also be defined as ‘‘sorting according to
quality,’’ as sorting usually upgrades the product.

Virtually all food products undergo some type of sorting operation. There are a
number of benefits, including the need for sorted units in weight filling operations,
and the aesthetic and marketing advantages in providing uniform-sized or
uniform-colored units. In addition, it is much easier to control processes such as
sterilization, dehydration, or freezing in sorted food units, and they are also better
suited to mechanized operations such as size reduction, pitting, or peeling.

23

Sorting is carried out on the basis of individual physical properties. Details of

principles and equipment are given in Saravacos and Kostaropoulos , Brennan et
al.], and Peleg]. No sorting system is absolutely precise, and a balance is often
struck between precision and flow rate.

B. Methods of Sorting:

● Weight – the most precise method of sorting, as it is not dependent

on the geometry of the products.
● Size – is less precise because it require a number of physical parameter but is
considerably cheaper
● Shape – useful in cases where the food unit are contaminated with particles of
similar size and weight, particular to grain that may contain other seeds
● 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.
● Photometric properties – this made use of photocell which compare
reflectance food unit to preset standard that made it very expensive
 ● Color – is often a measure of maturity, presence of defect or degree of
processing.

24

What’s More

Activity 1. Observation Method

Been in the market place before Pandemic? Yes!

Write your observations on the following:

How the fish sellers arrange their fishes on the table? Is it by random, pick
fishes randomly in the big container and display? Do they arrange the fish by size?
Freshness? Damage and not damage? How about the price?

What I Have Learned

 Post- Assessment

Answer this post-test to enable you to find out what you

already know. Write your answer in your test notebook.

Identify what is being asked in each statement. Look for the correct
answer inside the boxes.

Grading Sorting Color

Inspection Functional Property Geometric Property

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.

25

What I Can do

Conduct actual inspection/observation or any experience at home.

Observe your parents or yourself on how you/they inspect and sort the raw
materials used.

Please check the corresponding indicators if it is observed or not observed.

Put some remarks if there is additional information during the conduct your
observation or as you experience it. Copy and write in your answer sheet.

A. Raw materials ( Fishery Products)

Indicator Observed Not Remarks
observed
1. Signs of being spoiled or
damaged
2. Indication of insects or
vermin(rat) attack
3. Good quality raw materials are
used
4. Suitable for their intended
purpose
5. Dust or dirt as a result of poor
storage and handling practices.
B. Inspection of Tools, utensils and equipment used
1. Well clean
2. Well sanitized
3. Not damaged
4. In good working condition
5. Meet manufacturers
specifications
6. Suitable for their intended
purpose

26
 Learning Outcome 3. Complete Inspection and Sorting
Activity

What’s In

Selection of raw materials is not merely by looking or using your eyesight. Senses
like feel and smell are also important. Sorting and grading can also be a practiced. These
two could affect the output, as also may differ according to prescribed qualities/method for
food processing.

What I Need to Know

Learning objectives:

a. Clean and sanitize equipment and tools according to

manufacturers’ specifications and workplace procedures
 b. Complete and report records according to workplace procedures.

27

What I Know

Pre-Assessment

Select the letter of the best answer .Write your answer on your
notebook

1. It lowers the amount of waste produced.

a. Re use
b. Reduce
c. Recycle.
d. Recovery

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 cannot be sealed manually

b. tin cans are difficult to seal
c. a can sealer is the appropriate equipment for attaching the cover to the
body of a tin can with is first and second operation rolls
d. cans are made of metal

3. What might happen if you didn’t use mechanical cleaning aids?

a. work is easier
b. food-borne disease outbreak will arise
c. save money, time and energy
d. well sanitized working area

4. It means “ To throw away all rubbish and unrelated materials in the workplace.”
 a. Seiso or Sanitation
B. Seiton or Set
C. Seiri or Sort
d. Shitsuke or Sustain

5. Which of the following is an example of solid waste?

a.spillage of sauces, brines and oil

b. fish shells
c. ammonia
d. mercaptans

28

What’s New

Every workplace/kitchen in our home where food be prepared must be clean.

It is for everybody’s benefit. Cleanliness is a road way to heathiness, as some of our
food experts always emphasized.
In your home, list down all your cleaning materials/aids. Give the function on
each cleaning aids. Follow the table below. Copy in your answer sheet.

Name of the cleaning materials Uses/function

Example 1. Brooms (Coco midribs) Clean surfaces with medium size dirts
and waste
1.

Learning Outcome 3. Complete Inspection and Sorting Activity

What Is It

LO 3.1 Cleaning and Storing Equipment and tools after used.

The importance of proper cleaning can be appreciated when one realizes that
contaminated equipment (equipment and utensils which are not clean) is another
major cause of food-borne disease outbreaks. Cleaning comprises many operations
in the food establishment, and the process is usually specific to the type of cleaning
necessary. No cleaning task in the food establishment is as important as the
cleaning and sanitization of food contact surfaces of equipment and utensils.

29
Types of Mechanical Cleaning Aids

The use of mechanical cleaning aids is highly desirable to reduce the time
and increase the efficiency of the cleanup. These mechanical cleaning aids are
(a) brushes, (2) brooms, (3) mops, (4) scrapers, (5) sponges, (6) water hoses, (7)
low pressure and high temperature units, (8) high pressure water units, and (9)
steam guns.

1. Brushes- come from various types and essential for general cleaning
purposes. Synthetic fiber brushes and epoxy vinyl brushes are very useful.
Brushes with wire bristles are not advisable for they may break off and many
equipment surfaces may be scratched by the wire, moreover, they are useful
for removing rust or paint.

2. Brooms – are desirable if it fits the contour of the surfaces being cleaned,
they should have handles long enough to enable the user to reach the
surfaces easily.

3. Mops – are essential for continuous cleaning of floor, once the floor is wet it
needs to be mopped out to avoid accident as wet floor may become slippery
and to maintain neatness.

4. Scrapers – are used to remove stubborn or dirt.

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 under equipment, 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 – are usually consisted 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 equipped
with adjustable nozzles. Both portable and stationary units are used
depending on plant conditions. They are used for applying strong detergents
and also for detergent application ahead of high pressure cleaning, to aid in
removing grease, oil, burn-on 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 pressures lines piped to the various departments
for cleaning. Some are equipped with mechanism for mixing detergent
solutions with water, others deliver hot water with or without detergent while
others may add air. The water pressure of this unit to be effective must be
over 15 psi and the steam presure above 50 psi.

9. Steam guns –that produce a jet of hot water at a somewhat lower pressure
when mix with water or detergent solution is best for cleaning purposes.
30
LO 3.2 Principle of “ 5S”

"5S" is a structured program to systematically achieve total organization,

cleanliness, and standardization in the workplace. A well-organized workplace
results in a safer, more efficient, and more productive operation.  It boosts the morale
of the workers, promoting a sense of pride in their work and ownership of their
responsibilities.
      
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 individual 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. 
                                        
Table 1. Meaning of “5S”
Japanese English
Meaning in Japanese Context
Term Equivalent
Throw away all rubbish and unrelated materials
Seiri Sort
in the workplace
Set everything in proper place for quick retrieval
Seiton Set
and storage
Clean the workplace; everyone should be a
Seiso Sanitization
janitor
Seiketsu Standardize Standardize the way of maintaining cleanliness
Practice 'Five S' daily - make it a way of life; this
Shitsuke Sustain
also means 'commitment'
                   

31

LO 3.3 Proper Waste Disposal

A. Waste Management in the Philippines

Fishery industry in developing country like the Philippines is based on small or

medium scale operations, considerable percentage of fish landings is handled and
processed in processing plants. Processing waste is frequently discarded into the
environment without any treatment because of lack of capital investment and space
to install waste treatment facilities. In highly industrialized countries, limit of waste
discharge have been legally establish to protect the environment. In fisheries, the
waste can have harmful effect to the environment if not properly disposed of.

In the Philippines, waste management is under the jurisdiction and

management of the Department of Environment and Natural Resources (DENR).
There are existing laws, rules and regulation relative to waste management in fish
processing establishments which has to be implemented prior to its operation.
Public awareness is now increasingly felt in the Philippines with regards to the
effects of pollutants to the environment as well as the products derived from it.
Based on records, pollutants derived from industrial waste and emission has reach
its equilibrium and is now affecting earth’s ozone layer.

The type and quality of waste generated from processing establishment

depends on the type of processing operation and product being manufactured.
Almost 60% of the waste is discarded while still on the fishing ground.

Roughly 40% of fish landed is discarded as waste at various stages of

processing, marketing and consumption. Waste from processing comprises mostly of
solid and liquid matter. Waste from oyster and crab picking plant may account from
nearly 75 to 80% of the weight of raw materials (Subasinghe, 1994). Majority of the
solid materials are biodegradable by the action of enzymes and bacteria. The huge
consumption of water during handling and marketing especially during the various
processing operations accounts for several times the actual solid waste generated.
Accumulation of such waste can produce noxious odors, which can attract flies,
rodents and pests that can cause hygienic problems in the plant.

B. Types of Waste from Fishery Products

● Solid waste: body parts such as heads, scales, viscera, fins, bones, blood,
skins, mollusk shells, crustaceans heads, exoskeleton

32
● Liquid waste: wash/process water containing particles of solid waste or a
suspension of solid waste, cook water, drip and oil.
● Materials of non-fish origin: detergents, grease and oil, organic/inorganic
compounds, additives, colorings and other ingredients used as processing aids,
cooling water, bleaching agents, laboratory chemicals.
● Emissions: steam and water vapor, chlorine, carbon dioxide, and other
gases, organic compounds with a low boiling point.

The quantity of solid processing waste is directly related to the volume of raw
materials being processed and the end products. The yield of meat recovery is
directly proportional to the solid waste produced. The higher the meat recovered the
lesser the solid waste. In surimi production, the yield is as low as 20% of the original
raw materials and 80% is being discarded in various stages of the processing.

LO 3.4 The Three R's: Reduce, Reuse and Recycle

 Reduce, Reuse and Recycle – are help to cut down on the amount of waste
we throw away. They conserve natural resources, landfill space and energy. Plus,
the three R's save land and money communities must use to dispose of waste in
landfills. Sitting a new landfill has become difficult and more expensive due to
environmental regulations and public opposition.

REDUCE. Means using fewer resources in the first place. This is the most
effective of the three R's and the place to begin. The best way to manage waste is
not produce it.

REUSE. Before you recycle or dispose of anything, consider whether it has

life left in it. It makes economic and environmental sense to reuse products..

RECYCLE. Recycling is the "R" that has caught on the best. Partly, this is
because there are so many curb side recycling programs today (8,660 as of 2006,
according to the EPA), which makes recycling so darned easy. Recycling is a series
of steps that takes a used material and processes, remanufactures, and sells it as a
new product.

33

Effective cleaning and sanitization of food contact surfaces of equipment and

utensils serve two primary purposes:

• Reduces chances for contaminating safe food during processing,

preparation, storage and service by physically removing soil, bacteria and
other microorganisms; and

• Minimizes the chances of transmitting disease organisms to the

consumer by achieving bacteriologically safe eating utensils.
Lo 3.5 Environmental Protection and Concerns Related to Fish/Food
Processing

34

A. Environmental Issues and Concerns on Fish/Food Processing

Industries

Environmental issues in fish processing industries primarily include the

following: Water consumption and wastewater generation, solid waste generation
and by-products production, emission to air and energy consumption.

1. Water Consumption. Most seafood processors have a high baseline

water use for cleaning plant and equipment. Therefore, water use per unit
product decreases rapidly as production volume increases.

Major Sources of Water Consumption

1. Fish storage and transport

2. Cleaning, freezing and thawing
3. Preparation of brines
4. Equipment sprays
5. Offal transport; cooling water
6. Steam generation
7. Equipment and floor cleaning.

Factors Affecting Water Use

 1. Type of product processed
2. Scale of the operation
3. Process used
4. Level of water minimization practices in place
(Environment Canada, 1994a).

General cleaning contributes significantly to total water demand so

smaller-scale sites tend to have significantly higher water use per unit of production.

2. Energy Consumption. Seafood processing industries consumes large

quantities of electrical energy.

Uses of Power/Energy

1. For magnetic induction equipment, such as electric motors (compressors

for freezers, cold stores, ice-making machines, water pumps, etc.)
2. For lighting that requires magnetic ballasts
3. For air conditioning [UNEP, 1999].

For fish and fish meal processing energy is required for cooling, cooking,
sterilizing, drying, evaporation, can cleaning, fork-lifting.

For wastewater treatment energy is applied for pumping and aerating. Energy
consumption depends on various factors like age and scale of plant, the level of
automation and the range of products. Processes which involve heating, such as
canning and fishmeal production need more energy than other processes (UNEP,
2000).

35

3. Effluent Discharge.
Effluent is also known as liquid waste. Effluent streams generated from
seafood processing contain high loads of organic matter due to the
presence of oils, proteins and suspended solids. They can also contain
high levels of phosphates and nitrates
Fish processing industries have been known to pollute nearby beaches
and shores by releasing wastewater containing oils. Since oil floats on
water, it can end up on the surrounding coastline.

Sources of Effluent from Fish Processing

1. Handling and storage of raw fish prior to processing

2. Fluming of fish and product around the plant
3. Defrosting
4. Gutting
5. Scaling
6. Portioning and filleting of fish
7. Washing of fish products.
 Sources of Effluent in Canning Operations

1. Draining of cans after precooking

2. Spillage of sauces, brines and oil in the can filling process
3. Condensate generated during precooking.

Factors Affecting Effluent Quality

1. Type of fish being processed

2. Type of processing undertaken

Effects of Effluent Discharge

1. Eutrophication (the process by which a body of water becomes

rich in dissolved nutrients from fertilizers or sewage, thereby
encouraging the growth and decomposition of oxygen-depleting
plant life and resulting in harm to other organisms)

2. Oxygen depletion.

4. Emission to Air Point-Source Emission. These emissions are

exhausted into a vent or stack and emitted through a single point source to the
atmosphere. The major air pollution sources in a typical seafood industry are from
combustion sources like boiler and generators for electric power. Boiler is used for
steam supply during pre-cooking and sterilization process. The examples of fuels
used in the boilers are electricity, fuel oil, coal and LPG. [UNEP, 1999]

5. Odor. Odor is often the most significant form of air pollution in fish
processing.

36

Major Sources of Odor

1. Storage sites for processing waste

2. Cooking by-products during fish meal production
3. Fish drying processes
4. Odor emitted during filling
5. Emptying of bulk tanks and silos.

Fish quality may deteriorate under the anaerobic conditions found in onboard
storage on fishing processing facilities. This deterioration causes the formation of
odorous compounds such as ammonia, mercaptans, and hydrogen sulphide gas
[National Pollutant Inventory. June, 1999].

6. Noise Pollution. Noise is not a significant problem in seafood

industries. Noise may be generated during cutting, pre-cooking, filing and weighing
the can, can seaming and sterilization. The noise measurements at any sources in
the process do not exceed the standard of Maximum Sound Level (140 dB) [Ministry
of Interior, 1976]
 7. Solid waste generation. Solid waste is mainly in the form of organic
wastes generated in the production processes. It consists of fish shells and heads
from the seafood processing. The majority of captured species are ground fish and it
is estimated that only 25-50% of the raw material is utilized for primary products. The
remaining 50-75% of the raw material is considered processing waste and is utilized
for low-valued products or disposed. Seafood processing activities generate
potentially large quantities of organic waste and by-products from inedible fish parts
and endoskeleton shell parts from the crustacean peeling process. The waste
generation depends on the species and the process.

LO 3.5 Manufacturer’s Requirements

37

Uses of Manufacturer’s Specifications

Every equipment, tool and utensil that are purchased are accompanied with a
manual containing specifications as to how they are used, manipulated or operated,
cared for and stored to lengthen their serviceability.

When using any equipment, tool or device it is important to read and

understand the manufacturer’s specifications in order to properly or accurately use or
manipulate them and prevent any accident that may occur due to ignorance or lack
of information pertaining to their correct usage. To be familiar with all information
pertaining to food processing equipment results to systematic, orderly and accurate
accomplishment of tasks.
 A food processor, however, must know the essential information regarding the
equipment in terms of how they must be operated or used in accordance with the
manufacturer’s specifications.

Before operating any equipment, it is important to be familiar with the

manufacturer’s specifications, which include:
1. Handling requirements
2. Operating requirements
3. Discharge label
4. Reporting
5. Testing
6. Positioning
7. Refilling

How to Interpret Manufacturer’s Specifications

Food processing equipment when sold are provided with a manual containing
the manufacturer’s specifications and a necessary reminder to the processor in the
form of a sticker or Warning Label, attached to the equipment itself as an assurance
that the equipment/machine or tool is in excellent condition for it has passed quality
control in its construction.
The specification usually gives a detailed description about the equipment
dimensions, materials, and other relevant information regarding the equipment or
machine.
The dimension gives the measurement of the size of an object in terms of
length, width, or height of the equipment/machine or tool.
The capacity specifies the measurement of the amount, which a device can
hold or contain as in boilers, cooker, or steamers or a weighing scale.
The manufacturer’s specifications are usually contained in the manual, which
accompanies the equipment. The food processor must thoroughly read and
understand all the information contained in the manual especially if the equipment is
to be operated electrically. Aside from knowing the correct operation of the
equipment or machine, it is also important to know this information:

1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to properly operate an equipment
3. Instructions on the proper care of the equipment/machine
4. Instructions on the correct operation of the equipment
38
The manufacturer’s specifications must be thoroughly read and understood by
the food processor and sees to it that he interpreted them in such a way that a food
processing equipment can be properly operated.
It is Important to follow manufacturer’s instructions for your own safety and to
protect your product or purchase. Some instructions are in warning form while others
are instructions on how to use that product. Warning instructions are like “do not
place in contact with fire” this is because the product is flammable and not following
this instruction can cause an explosion resulting to injuries.
Below are some examples of manufacturer’s specifications, which must be
properly interpreted resulting to an accurate and safe operation/manipulation of an
equipment/machine:
 How to Seal Tin Cans with Hand Automatic Can Sealer
1. Fasten sealer firmly to table or armchair using clamp.
2. Attach crank to worm shaft and tighten set screw.
3. Change the chuck, height washers, and levers to the size of can to be
sealed.
4. Lower base plate by turning can lifter handle as far as possible to the
left.
5. Place cover on can and set can on base plate.
6. Place the first operation roll and rivet in the first adjusting lever.
7. Raise can until it is clamped firmly between base plate and chuck.
8. Turn crank clockwise (eleven turns) until the first operation roll is
through half sealing. After half – sealing, the cans are placed in the
pressure cooker for 15 minutes exhausting to form vacuum.
10. After exhausting the cans, remove first operation roll and put the
Second operation rolls and rivet in the adjusting lever.
11. Turn crank clockwise (ten turns) until the second operation roll returns
to its normal position away from the chuck.
12. Release sealed cans by turning can lifter handle as far as possible to
the left. The machine is now ready to receive another can for sealing.

Directions for Use of the Hydrometer

1. Clean the hydrometer thoroughly and dry it before using it each time. Handle
with clean dry hands or with clean cloth.
2. Use with fluid juices, otherwise if the liquid to be tested is thick or slimy, the
resting point of the hydrometer will be uncertain.
3. Pour a small quantity of the juice into a glass cylinder and drop the
hydrometer carefully.
4. Make sure that the instrument is floating freely and touches neither the bottom
nor the sides of the cylinder.
5. To read correctly, set eye level with the surface of the liquid.
6. Since the specific gravity of juices varies with temperature, bring the juice to
the standard temperature for which the hydrometer is adjusted usually 16ᵒC or
60ᵒF or make the necessary corrections in the reading. Add 0.1% for every 3ᵒ
above the standard and subtract 0.1% for every 3ᵒ.

39

What’s More

Activity 1.
Collect at least 2 brochures/manuals of different
equipment. Study the different Manufacturer’s Specification.
Compare each in one another. Write in your answer sheet.

What I Have Learned

 Post-Assessment

Select the letter of the best answer .Write your answer on your notebook

1. It lowers the amount of waste produced.

a. Re use c. Recycle
b. Reduce d. Recovery

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 cannot be sealed manually
b. tin cans are difficult to seal
c. a can sealer is the appropriate equipment for attaching the cover to the
body of a tin can with is first and second operation rolls
d. cans are made of metal

3. What might happen if you didn’t use mechanical cleaning aids?

a. work is easier
b. food-borne disease outbreak will arise
c. save money, time and energy
d. well sanitized working area

4. It means “ To throw away all rubbish and unrelated materials in the workplace.
a. Seiso or Sanitation c. Seiri or Sort
b. Seiton or Set d. Shitsuke or Sustain

5. Which of the following is an example of solid waste?

a. spillage of sauces, brines and oil

b. fish shells
c. ammonia
d. mercaptans

40
What I Can Do

Activity 2.
Make an observation on how do waste from fishery
products are being disposed by fish processor in the
market/locality. Please write on your answer sheet.
41
SUMMARY

This module discussed all about handling raw materials and ways how to dispose the
waste. These waste could be solid or liquid. Proper waste disposal must follow the rules and
regulations according to Republic Act No. 9003.
Handling of raw materials requires a great deal of activity. It starts with inspection,
sorting and grading. Preparation of utensils, tools and equipment and its usage should be
in accordance with manufacturer’s specifications and workplace requirements.

ASSESSMENT (POST-TEST)

Multiple Choice. Direction: Select the letter of the best answer. Write your answer on your
notebook.

1. Which of these statement implies the removal of dirt and organic substances such as fats
and protein particles from surfaces of walls, floors and UTE
a. cleaning
b. inspection
c. sanitation
d. sorting

2. What are the things to remember in inspecting UTE before sterilization?

a. clean and free from any residue
b. in good working order
c. undamaged
d. all of the above

3. Sanitation includes the following EXCEPT ONE

a. prevent pest infestation
b. kills bacteria already present
c. removing dirt by soap and water
d. minimizes chance for injury

4. It refers to tidiness and proper removal of waste

a. cleaning
b. waste
c. housekeeping
d. laboratory test

5. The effect of carelessness in cleaning and disinfection

a. loss of money
b. bad record on the market
c. both a & b
d. booming business

6. UTE cleaned, sanitized, reassembled and allowed to dry, it follows that the next step is
a. stow/put to storage
b. disinfect
c. stay/put in the open place
 d. all of the above

42
7. Source of food contamination can be from:
a. food processor personal hygiene
b. disease from the raw materials/food processed
c. soil from the raw materials
d. all of the above

8. Accountable for the success of food safety program lies on

a. farmer
b. food processor
c. distribution center
d. transport operation
e. all of the above

9. It means “ To throw away all rubbish and unrelated materials in the workplace.
a. Seiso or Sanitation c. Seiri or Sort
b. Seiton or Set d. Shitsuke or Sustain

10.The minimum sanitary and processing requirements necessary to ensure the production
of wholesome food
a. HACCP
b. SOP
c. GMP
d. SSOP

11.What do you think is the significance of inspection prior to use of any reusable container?
a. they are new
b. they are not damaged
c. they are of correct dimension
d. all of the above

12. How do you facilitate regular checking and inspecting of UTE?

a. clean and free of any residue, including water
b. length of treatment
c. preventive maintenance
d. products contamination

13. Which of the following is not a type of sanitizer?

a. acid-based sanitizer
b. chlorides chlorine peroxide
c. hypochlorite acid
d. quaternary ammonium

14. Prevention of microbial/chemical contamination of foods/fishery products is

a. cleaning
b. sanitizing
c. both a and b
d. corrective actions once contamination occurred
15. Which of the following is the key component of the HACCP plan?
a. cleaning
b. monitoring
c. sorting
d. recording information
43
KEY TO ANSWERS

PRE-TEST

1. A
2. D
3. C
4. C
5. D
6. A
7.D
8. E
9. C
10. C
11. B
12. C
13. B
14. C
15. D

INSPECT AND SORT RAW MATERIALS AND PRODUCTS (IS)

LO1. LO2. LO3.

Pre-test & Post-test Pre-test & Post-test Pre-test Post-test

1. A 1. COLOR 1. B 1. C
2. B 2. INSPECTION 2. C 2. A
3. B 3. SORTING 3. B 3. A
4. C 4. GRADING 4.C 4. A
5. D 5. FUNCTIONAL PROPERTY 5. B 5. B
 44

REFERENCES

K to 12 Basic Education Curriculum Technology and Livelihood EducationLearning Module

Fishery Arts, Food(Fish) Processing Grade 9. DEPED

1. https://www.dictionary.com/browse/vibration
2. https://www.google.com.ph/search?hl=en&tbm=isch&sxsrf=ALeKk02ozhhacNG32pjnN-z-
LqQlDgJusQ%3A1596881645590&source=hp&biw=1517&bih=694&ei=7Xo
3.
https://www.google.com.ph/search?q=food+safety+principles+and+practices&tbm=isch&ved=2ahUK
Ewi-9s64ipjrAhVCzYsBHenHALsQ2-cCegQIABAA&oq=food+saf

4.
https://www.google.com.ph/search?q=cleaning+and+disinfection+procedure+&tbm=isch&ved=2ahU
KEwjiuIWwipjrAhUGD6YKHZONBzsQ2-cCegQIABAA&oq=clean

5.https://www.google.com.ph/search?q=defects+++raw+food+materials&tbm=isch&ved=2ahUKEwj
_9o2tiaLrAhUMDZQKHbmvBFoQ2-cCegQIABAA&oq=defects++

6.
https://www.google.com/search?sxsrf=ALeKk03-hV3H_ixkq4KFE5q_VyAS-c6eMA%3A159772106
2951&ei=5kk7X7jGOZas0QSKuYqQDw&q=meaning+of+dispose&oq=mea
7.
https://www.google.com.ph/search?q=properties+of+raw+food+materials&tbm=isch&ved=2ahUKEw
je_82nh6LrAhWDzYsBHbYVDIwQ2-cCegQIABAA&oq=propertie
8.
https://www.google.com.ph/search?q=inspection+techniques+of++raw+food+materials&tbm=isch&v
ed=2ahUKEwiB5OHIh6LrAhVMxosBHbncCJ0Q2-cCegQIABAA&

9.
https://www.google.com.ph/search?hl=en&tbm=isch&sxsrf=ALeKk00oiZrWSpiCqlrNq1IacKN5md
Nxtg%3A1597723635532&source=hp&biw=1517&bih=694&ei=81
10.
https://www.google.com.ph/search?q=types+of+mechanical+cleaning+aids&tbm=isch&ved=2ahUKE
wiN4bXLjaLrAhU_zIsBHdOxDJIQ2-cCegQIABAA&oq=types+of
11.
https://www.google.com.ph/search?q=5s+examples+in+the+kitchen&tbm=isch&ved=2ahUKEwi_xP
uKoqLrAhUpzYsBHQg6DfsQ2-cCegQIABAA&oq=5s+examples+in
12.
https://www.google.com.ph/search?q=3Rs++in+waste+management&tbm=isch&ved=2ahUKEwjD2J
Kao6LrAhVITZQKHR80B60Q2-cCegQIABAA&oq=3Rs++in+waste

13.
https://www.google.com.ph/search?q=manufacturer%27s+specifications+in+tools+and+equipment+in
+food+processing&tbm=isch&ved=2ahUKEwjro_H6i6TrAhURAKYKHQIUDYMQ2-cCegQIABA
A&oq=manufacturer%27s+specifications+in+tools+and+equipment+in+food+processing&gs_lcp=Cg
NpbWcQAzoECAAQHjoECAAQGFDekgdYhqwIYIm1CGgDcAB4AIAByAKIAfg-kgEJMC4zNC4
xMC4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=5HA7X-uhJZGAmAWCqLS
YCA&bih=694&biw=1499&hl=en&hl=en

45