TECHNOLOGY AND LIVELIHOOD EDUCATION Quarter 2 — Module 2 FISH PROCESSING Department of Education * Republic of the PhilippinesMODULE IN TLE 7 Second Quarter Perform Outer Packaging procedures Week 5 MOST ESSENTIAL LEARNING COMPETENCY LOS: Perform outer packaging procedures ~ TLE-AFFP9-121D-OF-2 OBJECTIVES Define what label is. Enumerate the key points that you need to consider in creating your product label and packaging materials. Design packaging materials for fish products. Pretest: TRUE or FALSE Directions: Read the following statements. Write TRUE if it is correct and FALSE if it is not. . Good packaging also provides product information. . An attractive packaging attracts more potential buyers. Good salesmanship is not needed in selling. Packaging can also be used as protection for the product, Labels are used for product identification. . Visual elements such as colors and fonts must also be considered in labeling A tag or mark on the product does not create any effect on the ONR we buyer. 8. Easy-to-recalll labels create more buyers of the product. 9. Attaching labels to the product draws more attention. 10. Materials to be used for the packaging must not be considered.2 Grade7 Fish Processing ene ceca In Fish processing, one of the things that we can do with our output is to sell it. Selling an item always comes with great advertising and salesmanship. To advertise your product, you must learn how to make an attractive packaging and label. What is a Label? It could be any tag, brand, mark, pictorial, or other descriptive written matter that best describes your item. Labeling on the other hand is the process of attaching any printed materials to food products for identification. Packing of fish and other products is defined as a wrapping or enclosure of fish and other products in attractive and colorful materials for the purpose of protection and preservation of products as well as to give eye appeal to the consumers/buyers. Packaging protects the products from any form of loss, damage, deterioration, or spoilage and contamination during handling and distribution. Attractive package gives a good eye appeal to the consumer / buyer. Good package promotes a good market for the product; thus, suitability and profitability of the product occur. Packaging extends shelf- life of fishery products. For instance, vacuum - packed dried fish will last for a year due to no oxidation. Good packaging materials serve as a medium of communication to the consumer/buyer, especially the complete information stated on the label about the product. This eliminates high labor costs and improves the marketing aspect. It is also easy to handle, open, use, and dispose of. Lastly, a good packaging material fits into the cabinets, shelves, freezers, refrigerators, and other storage areas. Do you believe in the saying: “Don't judge the book by its cover?” Well, most of the time, that saying is true but if we are talking about food, sometimes looks or its cover matters. In this lesson you are going to learn the significance of designing a packaging material especially your product label to make your products appealing and attractive. ‘There are 3 (three) key points that you need to consider in creating your product label: 1. Eye catching - The label needs to be an attention grabber. Dull labels oftentimes get passed by over something more attractive and intriguing. Designing a label that draws a customer will surely help to make a sale or make a gift's recipient happy.3 Grade 7 Fish Processing 2, Specific: Keep your label simple and relevant to the product. This will help whoever is reading the label from losing focus. 3, Easy to read: Descriptions should be brief and precise in a font that's easy to read and understand. Most physical products require an appealing packaging and labeling, a powerful selling tool. With packaging and labeling, the entrepreneur has the opportunities to: v Protect the Product Protect the product from dust, damage, or tampering v¥ Promote the Product Communicate information as to “why to buy” the product v Provide additional cost for the product Preserve the product and provide purchase justifications Create a brand-consistent design ‘This is probably the most important step in designing effective labels Creating a product label that is consistent to your brand is important for your business. Brand-consistent design makes your product labels memorable and distinctive which helps in name recall. For example, you can use brand colors in your labels across your product lines to make your target market associate these colors to you. Couple this with an eye-catching visual design and the quality of the product itself, you will have the perfect output that will make your products a treat to your customers. Pick the right label size for your container From pouches and bags to bottles, cans, mason jars, with matching square or round, clear or textured containers, there are quite a handful of containers where you can put your products in, You should keep your product containers in mind when choosing the right size for your product label. If the product is not that aesthetically pleasing, you may want to use an opaque (not able to be seen through) container with a big label that covers everything. But if you want to showcase your product's appearance, then you may want to use a smaller label.4 Grade 7 Fish Processing Steps on How to Make a Label |, Start with a basic layout ‘There are a lot of elements that you need to include in your label. ‘The most important things are your product name, and other visual elements (colors, font style and size). For food items, you should also include ingredients and nutrition facts. 2. Look for available resources of labels. Print shop or you can browse label makers online 3. If you are going to a print shop, they can customize the label that you want. If you choose to use online resources, type label maker online. Then type what your product is. There you can find so many labels available that you can choose from. 4, Get the finished products from the print shop, if you decide to have it customized by a print shop. Or if you choose to use your online resource, save the label that you have chosen. 5. Ifyou choose to go to a print shop and let them do your label, it’s okay. When you have your label with you, carefully attach it to your product. If you choose to use online resources, print your label then attach it to your product. Different packaging materials for fish products Hard Plastics Hard plastics are not flexible or elastic which are used for retail packaging in the production of trays and form-fill packs of fishery products. Likewise, hard plastics are light, durable, and resistant to corrosive substances and water. They are manufactured using polystyrene, expanded polystyrene and polyvinyl chloride (Subansinghe, 1993).5 Grade 7 Fish Processing Films Films are web materials with thickness of 0.25mm. Materials more than 0,25 mm thickness are called sheets. In choosing plastic films for packaging, the specific properties such as tensile strength, puncture resistance, flex/crack resistance, water vapor and gas barrier, clarity, and gloss and heat seal ability (Hermes, 1998). Films are classified into two groups, namely, basic and laminates. Basic films consist of single layers film. Laminates contain two or more basic films glued or bonded together by heat or adhesive (Hermes, 1998) Laminates Laminates are made of two or more basic films held together by adhesives. They provide better protection to food due to improved barrier properties. They are used in (1) boil-in-bag, and (2) retort pouch pack. 1, Boil-in-bag, The suitable material in this type of container is modified polyethylene with polyester or nylon lamination. This is commonly used for light cooking fishery products. 2. Retort pouch pack. This is made from laminates of polyester/aluminum film and polyolefin like polyethylene. The layers are bonded together with glue of high performance. Its use is preferable due to less heat damage to texture and nutrients Plastic Box Packaging Containers Plastic is used to characterize a wide range of materials like polyethylene and polypropylene. High density polyethylene and polypropylene are widely used in the manufacture of modern-day containers (Subasinghe, 1993). Plastic box packaging containers are classified into (1) polyethylene, (2) polypropylene, and (3) polystyrene or styrophore. Vacuum Packaging Vacuum Packaging may be defined as taking off oxygen from the container during sealing in order to preserve the products. Packaging materials like polyamide/polythene laminates are suitable for vacuum packaging for they are resistant to pinhole formation (Hermes, 1998).6 Grade 7 Fish Processing Vacuum Skin Packaging Vacuum skin packaging is an extension vacuum packaging which can be applied to both film-to-film and film-to-tray sealing (Hermes, 1998). The wrapper is heated and draped over the product; hence, giving extra “skin”, Post-test: IDENTIFICATION Directions: Identify the word or words that are described in each sentence. Write your answer on the space provided. 1. It contains two or more basic films glued or bonded together by heat or adhesive. 2. The label needs to be an attention grabber; draws attention 3. It could be any tag, brand, mark, pictorial, or other descriptive written matter that best describes your item 4, These are not flexible or elastic which are used for retail packaging in the production of trays and form-fill packs of fishery products. 5, Descriptions should be brief and precise in a font that's easy to read and understand. 6. It is the process of attaching any printed materials to food products for identification. 7. Keeping the label simple and relevant to the product 8. It is used to characterize a wide range of materials like polyethylene and polypropylene. 9. It is defined as taking off oxygen from the container during sealing in order to preserve the products. 10. It is an extension vacuum packaging which can be applied to both film-to-film and film-to-tray sealing,pbnxzb3VOaGNvbWShdGlvbmFsaGInaHNjaGOvbHxneDo20GUyZGRkMmZlY ‘TAxMzI1 http: // www.depedbataan.com /resources/9/k to_12 fish processing learni ng module.pdf Answer Key: Pretest LT 2.7 3.F 4.7 Si. Post Test 1, Laminates 2. Eye-catching Label Hard plastics sos & Easy-to-read oT 7.E 8.7 oT 10.F 6. Labeling 7. Specific 8. Plastic 9. Vacuum Packaging 10. Vacuum Skin Packaging8 Grade7 Fish Processing GRADE & SECTION: ‘TEACHER: MODULE IN TLE 7 - FISH PROCESSING Second Quarter Observe Proper Hygiene and Good Grooming Week 6 MOST ESSENTIAL LEARNING COMPETENCY Observe proper hygiene and good grooming-TLE-AFFP9-1208-OG- 1 OBJECTIVES Explain the requirement on personal hygiene, List the different GMP Requirements on Personal Hygiene Pre-test: Identification A. Directions: Determine what is asked in the following statement. Choose your answer on the word bank below and write it on the blank provided. Good manufacturing practices personal hygiene personal cleanliness Foodborne illness critical control point (CCP) skin disease 1. It refers to an illness acquired by eating contaminated food. 2. These are practices required to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. 3, It refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases?9 Grade 7 Fish Processing A. It refers to the step in the food production process where preventative measures can be applied to prevent, reduce, or eliminate a food safety hazard, such as bacterial growth or chemical contamination. 5. Food handlers should maintain high degree of B. TRUE/FALSE Directions: Identify the following statement. Write TRUE if it is correct and FALSE jf not on the blank provided. 1. People suffering from or a carrier of a disease should not be allowed to enter any food handling area. 2. Medical examination of a food handler should not be carried out, if clinically or epidemiologically indicated. 3. Keeping your body properly groomed prevents illness and infection from bacteria or viruses. A. It is advisable to work or prepare foods even with infected wounds or cuts. 5. One of the main purposes of good manufacturing practices is to prevent harm from occurring to the end user. In this chapter, you are going to study the Critical Control Point (CCP) or a point in time or a physical location at which failure of control or preventive measures will expose the consumer to the unacceptable health risk from remains of something that has been destroyed called debris, or from the impact of natural or man-made hazards that negatively affect society or10 Grade 7 Fish Processing environment known as disasters or from Foodborne iliness acquired by eating contaminated foods. Also, you will learn about the standard operating procedures followed by Food handlers or persons who handle food during food production. A critical control point (CCP) is a step in the food production process where preventative measures can be applied to prevent, reduce, or eliminate a food safety hazard, such as bacterial growth or chemical contamination. Critical control points exist at every stage of the process, from purchasing ingredients to the moment the product is consumed. Have you experienced eating in a restaurant then suddenly you found a strand of hair in the glass of water that you are about to drink? Or have you tried buying food from your school cafeteria that taste weird and after eating the food you suffered diarrhea? Practicing personal hygiene and good grooming in school, at home or in work has an important role in our daily lives. One of the advantages to an individual of good hygiene is better health, Keeping your body properly groomed always prevents illness and infection from bacteria or viruses. Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. ‘These guidelines provide minimum requirements that a manufacturer must meet to assure that their products are consistently high in quality, from batch to batch, for their intended use. However, the main purpose of GMP is:11 Grade 7 Fish Processing a, to prevent harm from occurring to the end user. Additional tenets include ensuring the product is free from contamination, that it is consistent in its manufacture, b, that its manufacture has been well documented, c. those personnel are well trained, and that the product has been checked for quality more than just at the end phase. GMP is typically ensured through the effective use of a quality management system (QMS). (www.wikepedia.com, 2020) GMP Requirements on Personal Hygiene 1. Health Status. People known, or suspected, to be suffering from, or to be a carrier of a disease should not be allowed to enter any food handling area. It is a likely that they could contaminate food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be catried out, if clinically or epidemiologically indicated,12 Grade 7 Fish Processing 2. Tiinesses and Injuries ‘The following conditions should be reported to the management so that any afilicted persons need to subject themselves to medical examination and be excluded from handling food. a. Diseases of the respiratory tract, such as common cold, sore throat, pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections spread microorganisms such as staphylococci, which are indigenous to portions of the respiratory tract b. Intestinal disorders, such as dysentery, typhoid fever, and infectious hepatitis. People suffering from intestinal disorders usually shed a lot of intestinal bacteria such as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands. A person suffering from salmonellosis for example, may shed as many as 10 cells per gram of feces, during illness (ICMSF, 1988) ¢. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil, scabies, and severe rashes. The usual sites for harboring staphylococci are cuts, burns, abrasion, and pustular lesions. When infected persons handle food, the hazard of passing staphylococci from skin surfaces to food increases. Pre employment physical examination is usually required for every person intending to work in a food plant to establish freedom from above diseases. 3. Personal Cleanliness. Food handlers should maintain a high degree of personal cleanliness. They should wear suitable protective clothing, head covering, gloves, facial masks, and footwear. Suitable waterproof dressing should cover cuts and wounds, wherein personnel are permitted to continue working.13 Grade 7 Fish Processing POST TEST: MULTIPLE CHOICE TYPE I. Directions: Read the following statement carefully. Encircle the letter of the correct answer. 1. Which of the following is the science of good health that signifies cleanliness and freedom from the risk of infectious diseases? A. Cleanliness C. Hygiene B. Hazard D. Risk 2. Which of the following are practices required to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices? A. Good grooming c. Personal cleanliness B. Good manufacturing practices d. Personal hygiene 3. What illness is acquired by eating contaminated food? A. Food borne illness C. Lung disease B. Intestinal disease D. Skin disease 4. Which of the following is the GMP requirements? A. Hand washing C. Respiratory illness B. Personal cleanliness D. Skin disorder 5. Which of the following is the concern of personnel hygiene? A. Freedom from any diseases B. Observing sanitary habits and clean hands C. Wearing of clean washable garments D. All of these14 Grade 7 Fish Processing IL, Directions: Re-arrange the following jumbled letters to get the correct word. Write your answer on the space provided. 1. LANSOREP ENEIGYH= 2. HTLHEA TATUSS= 3.PANSOREL SSENILNEACL= 4.ILLSSEN DAN SIBRJUIN= 5.00FD REDLNAH= 6. THLHEA= 7. ENRBODOOF SSNEILL 8. DNAHHNIHSAWG= 9, LACITIRC LORTNOC TNIOP= 10. EVITCETORP GNIHTOLC= Answer Key PRETEST A. IDENTIFICATION TYPE 1. Foodborne illness 2. Good manufacturing practices 3. personal hygiene 4. critical control point 5. personal cleanliness B. TRUE/FALSE TYPE 1, TRUE 2. FALSE 3. TRUE, 4. FALSE 5. TRUE15 Grade 7 Fish Processing POST TEST A. MULTIPLE CHOICE TYPE pone uw>ua B, UNSCRAMBLE TYPE 1. Personal hygiene 2. Health status 3. Personal cleanliness 4, Ilness and injuries 5. Food handler 6. Health 7. Foodborne illness 8. Handwashing 9. Critical control point 10. Protective clothing References: https:/ /docs. google.com / viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWF pbnxzb3 VOaGNvbW5hdGlvbmFsaGInaHNjaG9vbHxneDo20GUyZGRkMmZ1Y ‘TAxMzI1 https: / /www.foodsafety.com.au/blog/what-critical-control point hitps://drive.google.com/drive/u/1/folders/1xHL_BjUZofi2BGJn00p680m Sam 1GZIk16 Grade 7 Fish Processing GRADE & SECTION: ‘TEACHER: MODULE IN TLE 7 Second Quarter Define and Explain Sanitation Week 7 MOST ESSENTIAL LEARNING COMPETENCY LO7: Define and explain sanitation- TLE-AFFP9-120S-OG-1 OBJECTIVES ‘* Define and explain Sanitation. * Discuss the Food Handling Safety Practices. Pre-Test Part 1: True or False Read each statement below carefully. Place a T on the line if the statement is TRUE. Place an F on the line if you think the statement is FALSE. 1. Hand washing is one of the most important actions you can take to prevent foodborne illness 2. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. 3. Do not check marketing and distribution record, 4. Check if properly identified and if new production batches are segregated from previous batches. 5. The proper drying or cooking endpoint must not be observed to ensure uniformity of product quality. 6. In packaging for retail packs, improper packing of products in polyethylene (PE) or polypropylene (PP) bags must not be checked. 7. The correct brine concentration, amount of other ingredients and the time of soaking must be strictly observed to ensure uniformity of every batch.17 Grade 7 Fish Processing 8. We must check if during storage and transport, product is not exposed to direct sunlight or near source of strong sunlight, high temperature and humidity, contamination with moisture, contamination with dust or filth from the environment. 9. The sanitation standard operating procedures (SSOP) are components of Good Manufacturing Practices (GMPs) emphasizing sanitation procedures, 10. Check on the quality, condition, materials used on the products. PART 2: Essay In your own words, what is sanitation? POINTS INDICATOR 9 - 10 ~ Gives and state answers clearly 7 - 8- States answer only 5 - 6 Answer abruptly 2-4- Try to give the answer even it is not correct 1 = Refuse to participate a) In this chapter you are going to study about the Critical Control Point (CCP) or a point in time or a physical location at which failure of control or preventive measures will expose the consumer to unacceptable health risk from remains of something that has been destroyed called debris, or from the impact of natural or man-made hazards that negatively affect society or environment known as disasters or from Food borne illness acquired by eating contaminated foods. Also, you will learn18 Grade 7 Fish Processing about the standard operating procedures followed by Food handlers or persons who handle food during food production. Define and explain sanitation Sanitation in a processing plant is a primary concern of all food processing firms. It is necessary to prevent or minimize hazards of product contamination and conditions aesthetically offensive to the consumers, and to provide clean, healthful, and safe working conditions. It is also a process of cleaning certain area or surface in such a manner so that it is made bacteria-free and elementally clean all types of microbes and viruses that can infect the human body and cause different kinds of diseases. i i: Pie e! Rd 319 Grade 7 Fish Processing What is safe food handling practices? Hand washing is one of the most important actions you can take to prevent foodborne illness. wash their hands before handling ready-to- eat food and after handling raw food. remove loose jewelry and avoid wearing jewelry on hands and wrists. Rub hands paim to paim rotationa rubbing of left thumb rotational rubbing, backwards ‘clasped in right paim ‘and forwards with clasped ‘and vice versa fingers of ight hand in left ‘dy thoroughiy with a single use towel to turnoff faucet ‘and your hands are safe. ‘use towe! Implement food safety practices Food Hygiene, otherwise known as Food Safety, can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick from the food-borne disease. The20 Grade 7 Fish Processing principles of food safety aim to prevent food from becoming contaminated and causing food poisoning, Sanitation standard operating procedures (SSOP) are components of Good Manufacturing Practices (GMPs) emphasizing sanitation procedures on the topics to be discussed as follows: Workplace Sanitation Regulation in Implementing Sanitary Food Handling Practices in the Following Aspects: 1. In handling raw materials and supplies A. Check the source of supplies B. Check on the quality, condition, materials used on the products. 2, In monitoring during production A. In the preparation of fish it must be monitored regularly to ensure complete removal of entrails and gills for eviscerated fish and by thorough washing for the whole fish. B, The correct brine concentration, amount of other ingredients and the time of soaking must be strictly observed to ensure uniformity of every batch. ©. The proper drying or cooking endpoint must be observed to ensure uniformity of product quality. D. In packaging for retail packs, proper packing of products in polyethylene (PE) or polypropylene (PP) bags must be checked. 1. In labeling A. Check if it carries appropriate labeling in accordance with the rules and regulations on labeling of prepackaged foods. B, The following information shall be declared in every container whether in bulk or in retail packaging.21 Grade 7 Fish Processing 2. In Storing and Transporting A. Check if properly identified and if new production batches are segregated from previous batches. B. Check if during storage and transport, the product is not exposed to direct sunlight or near source of strong sunlight, high temperature and humidity, contamination with moisture, contamination with dust or filth from the environment. 3. In Record keeping /Reporting A. Check production record, daily control chart, weekly summaries of activities, and corrective actions maintained for a period of at least 12 months from the date of manufacture. B. Check the quality control record. C. Check marketing and distribution records, Ways to Ensure Food Safety ‘There are many factors which food processing businesses need to consider when ensuring pest control food safety for consumers. Adhering to the necessary food safety standards and regulations can help prevent outbreaks of food-borne illnesses such as Salmonella, E. coli and Campylobacter. Here are 10 critical areas of focus that will help you to ensure that food safety is applied: 1. Facilities location and design 2. Machinery and production line design 3. Pest control: pests that are a risk to food safety 4, Waste management 5. Cleaning 6. Maintenance22 Grade 7 Fish Processing 7. Personal hygiene 8. Environmental hygiene 9. Correct handling, storage & transport 10. Staff training Post-Test: Part 1: True or False Directions: Read each statement below carefully. Place a T on the line if the statement is TRUE. Place an F on the line if you think the statement is FALSE. 1, Hand washing is one of the most important actions you can take to prevent foodborne illness. 2. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning, 3. Do not check marketing and distribution records. 4. Check if properly identified and if new production batches are segregated from previous batches. 5. The proper drying or cooking endpoint must not be observed to ensure uniformity of product quality. 6. In packaging for retail packs, improper packing of products in polyethylene (PE) or polypropylene (PP) bags must not be checked. 7. The correct brine concentration, amount of other ingredients and the time of soaking must be strictly observed to ensure uniformity of every batch. 8. We must check if during storage and transport, product is not exposed to direct sunlight or near source of strong sunlight, high temperature and humidity, contamination with moisture, contamination with dust or filth from the environment. 9. The sanitation standard operating procedures (SSOP) are ‘components of Good Manufacturing Practices (GMPs) emphasizing sanitation procedures. 10. Check on the quality, condition, materials used on the products. PART 2: Essay23 Grade 7 Fish Processing In your own words, what is sanitation? POINTS INDICATORS 9 - 10 ~ Gives and state answers clearly 7 - 8- States answer only 5 - 6- Answer abruptly 2-4 - Try to give the answer even it is not correct 1 - Refuse to participate Key Answer: Pre Test: ‘True or False: int 6.F 2s. 7.7 3.F 8.7 4.7 9.T 3. F 10.T Essay: Answers may vary refer to point indicators Post Test: ‘True or False: 1, 6.F aT 7.7 3. F 8.T 47 9.1 5. F 10.T Essay:24 Grade 7 Fish Processing Answers may vary refer to point indicators References: 1 .https:/ /www.rentokil.com/us/food-processing/ 10-ways-to-ensure-food- safety/, 2. https: / /hygienefoodsafety.org » 3.https://blog.droom.in/what-is-sanitization 4.https:/ /docs. google.com /viewer?a=v&ipid=sitesd&srcid=ZGVmYXVsdGRvb WFpbnxzb3 VoaGNvbWShdGlvbmF saGinaHNjaG9vbHxneDo20GUyZGREMm. ZIYTAxMal125 Grade 7 Fish Processing GRADE & SECTION: ‘TEACHER: __ MODULE IN TLE 7 - FISH PROCESSING Second Quarter Safety Measures in Food Handling Practices Week 8 MOST ESSENTIAL LEARNING COMPETENCY LO8: Enumerate the Safety Measures to Be Observed in Implementing Sanitary Food Handling Practices TLE-AFFP9-120S-OG-2 OBJECTIVES * Define Sanitation. * Discuss the Importance Food Handling Safety Practices. + Enumerate the Safety Measures to Be Observed in Implementing Sanitary Food Handling Practices Pre Test: True or False Directions: Write TRUE in space provided before each number if the sentence or statement is correct. If not, write FALSE. 1. Sanitation is define as provision of facilities and services for the safe management of human excreta from the toilet to containment and storage and treatment onsite or conveyance, treatment and eventual safe end use or disposal. 2. GMP means Good Manufacturing Practices 3. The hands should be washed thoroughly with soap and water. 4. Cigarette smoking is allowed in the workplace where food is prepared. 5. Containers and carrier of raw materials, packaging materials, storage and transportation of finished products should be thoroughly inspected and monitored.26 Grade 7 Fish Processing 6. Whenever possible, food must not be handled by bare hands during preparation and packing. 7. Packaging materials must never be handled directly particularly on the side that shall be in direct contact with the food, 8. As a food handler you must wear cap at all times. 9. As a food handler you are required to wear face mask at all times. 10. Wearing rings, bracelets, and wrist watches during processing should NOT be avoided as these can be sources of contamination:27 Grade 7 Fish Processing In this chapter you are going to study about the Critical Control Point (CCP) or a point in time or a physical location at which failure of control or preventive measures will expose the consumer to unacceptable health risk from remains of something that has been destroyed called debris, or from the impact of natural or man-made hazards that negatively affect society or environment known as disasters or from Food borne illness acquired by eating contaminated foods. Also, you will learn about the standard operating procedures followed by Food handlers or persons who handle food during food production. According to World Health Organization, sanitation is define as provision of facilities and services for the safe management of human excreta from the toilet to containment and storage and treatment onsite or conveyance, treatment and eventual safe end use or disposal. Good Manufacturing Practices (GMP) is a broad term and includes accepted standards in the safety and maintenance of the following: [Production and Process Control Safety[] 1. All operations involving receiving, inspecting, preparing, processing, packaging and storing of food must be conducted under such conditions that they do not contribute contamination in the form of filth, harmful chemicals, undesirable microorganisms or any other objectionable material to the finished product. 2. A strict quality control of raw materials should be enforced. Low grade raw materials or those that fail to meet specifications should be rejected because this would only result in an inferior finished product. 3. Containers and carrier of raw materials, packaging materials, storage and transportation of finished products should be thoroughly inspected and monitored.28 Grade 7 Fish Processing lorker’s Hygiene and Safet 1. Good working conditions ensure not only the safety of workers but also safety of food products that reach the consumers. Food processing plant personnel must be adequately trained on the proper hygiene and accident prevention that must be observed or practiced in the plant to assure continuous flow of work. These minimize the chance of contamination and accidents that cause unwanted delays. 2. Workers infected with contagious diseases should not be allowed to work as they can be sources of contamination. They should be quarantined until cured and safe from spreading the disease. Food handlers with open and infected wounds or sores in the hands or arms should not be allowed to handle food products directly for they can contaminate the food they touch. They should always be made aware of the dangers of haphazard or careless practices. Strict compliance to sanitary measures should be observed. jafety measures to be observed by food handle: 1, The hands should be washed thoroughly with soap and water. A disinfecting solution of chlorinated water should be available for rinsing the hands before handling food. Wearing rings, bracelets, and wrist watches during processing should be avoided as these can be sources of contamination. 2, Food handlers should be properly dressed. ‘The use of gowns, aprons, head caps or hair nets, masks, rubber gloves and boots is ideal. ‘This, prevents contamination of the food by foreign matters from the29 Grade 7 Fish Processing handler’s body like hair, dust, and germs exhaled from the nose and mouth. However, for small scale industries, clean and light colored shirts and caps or hairnets would be sufficient. 3. Smoking in the preparation, processing, and packing area should never be allowed. Smoke can be absorbed in the food or the ashes and cigarette butts may get into the food. Spitting and blowing of nose should never be done within the premises of the plant. These unhealthy habits contribute to contamination and spread of diseases. NO SMOKING 4. Whenever possible, food must not be handled by bare hands during preparation and packing, 5. Packaging materials must never be handled directly particularly on the side that shall be in direct contact with the food, Post Test: True or False Directions: Write TRUE in space provided before each number if the sentence or statement is correct. If not, write FALSE. 1. According to World Health Organization, sanitation is define as provision of facilities and services for the safe management of human excreta from the toilet to containment and storage and treatment onsite or conveyance, treatment and eventual safe end use or disposal. 2. GMP means Good Manufacturing Practices. 3. The hands should be washed thoroughly with soap and water.30 Grade 7 Fish Processing 4. Cigarette smoking is allowed in the workplace where food is prepared. 5. Containers and carrier of raw materials, packaging materials, storage and transportation of finished products should be thoroughly inspected and monitored. 6. Whenever possible, food must not be handled by bare hands during preparation and packing, 7. Packaging materials must never be handled directly particularly on the side that shall be in direct contact with the food 8. As a food handler you must wear cap in the workplace. 9. As a food handler you are required to wear face mask at all times. 10. Wearing rings, bracelets, and wrist watches during processing should NOT be avoided as these can be sources of contamination. References: 1, Food Handler Attire Checklist (safetyposters.com n.d.) https: / /www.pinterest.ph/ pin /180566266287813372, 2. No smoking pictures (Heap 2014) https: / /www.signs.com /blog/no-smoking-laws-for-all-fifty-states, 3. K12 TLE Fish Processing Grade 7 4. Fish Processing SLEM 2020 5. Food Handling pictures https: / /www.hospitality-school.com /must-follow-food-beverage-31 Grade 7 Fish Processing Key Answer: Pre Test 1. TRUE 2. TRUE 3. TRUE 4. FALSE 3. TRUE 6. TRUE 7. TRUE 8. TRUE 9. FALSE 10.FALSE Post Test 1, TRUE 2. TRUE 3. TRUE 4. FALSE, 5. TRUE 6. TRUE 7. TRUE 8. TRUE 9. FALSE, 10.FALSE