Grade

Technology and Livelihood Education

AGRICULTURAL ARTS

FOOD PROCESSING NCII

Most Essential Learning Competencies
Learner’s Module 4
Inspect and Sort Raw Materials and Products (IS)

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Agricultural and Fishery Arts

FOOD PROCESSING NC II

Most Essential Learning Competencies

Learner’s Module

Writer: MARIANNE L. ARCENAS

Masbate School of Fisheries
09090559438

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Module 4. INSPECT AND SORT RAW MATERIALS AND
PRODUCTS (IS)

I. Introduction:

This module covers the knowledge, skills and attitude in inspecting and sorting raw
materials and products.

II. Learning Objectives:

LO 1. Prepare equipment and tools

1.1. Prepare equipment and tools for inspection and sorting in accordance
with manufacturer’s specifications and workplace requirements
1.2. Check, clean and sanitize equipment and tools are in accordance with
manufacturer’s specifications and workplace requirements
1.3 Prepare office equipment and materials/supplies needed in accordance with
approved specifications.

III. Vocabulary List

1. Breakdown-is mechanical failure causing a machine or equipment to malfunction.

2. Check-to test the accuracy; to examine something in order to establish its state or
condition.
3. Corrosion-rusting or gradual wearing of machine parts due to chemical reaction
Between substances like iron and oxygen or other corrosive materials like salt, acids,
etc.
4. Crack-a break or fissure on some parts of an equipment as in the body of a pressure
cooker.
5. Electrocution-death or execution from electric shock.
6. Inspect-to carefully examine a machine or equipment in order to determine
maintenance to undertake.
7. Leak- a crack or hole through which a liquid or gas may accidentally pass.
8. Lubricant- a substance like oil or grease that coats or treats a machine to lessen
friction and the wear and tear of machine parts due to constant rubbing
of surfaces.
9. 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.
10. Repairs-to restore a machine or equipment that breaks down into good order or
Condition.
11. Switch- electrical device having two states, ON (closed) OFF (open).
12. Switch-off- to turn off an electrical device.
13. Stow- to pack or store in an orderly way.
14. Troubleshooting- a systematic approach to locate the cause of a fault in an
Electronic circuit or system.
15. Vibration – checking to determine if there is an instance of shaking or
moving back and forth rapidly which will affect the performance of
equipment or machine.

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IV. Pre-test :

1. What classification of equipment/machines can be established regarding their

their condition after inspection, checking and preventive maintenance had been
done?
a. repairable , serviceable, defective
b. defective and repairable
c. serviceable only
2. If you regularly inspect and check equipment/machines, which of these will you be
Able to determine?
a. damaged or defective machine parts
b. equipment/machines that breakdown
c. both a and b
3. Your teacher assigned you to check machine parts which easily corrode or wear out
Due to rubbing surfaces. Which of these will you do as a preventive maintenance?
a. wash and wipe dry
b. apply lubricant like oil or grease
c. remove the rusts with sandpaper
4. Why do you sanitize the equipment, tools and utensils before they are used?
a. To kill the bacteria
b. To get rid of dirt
c. To improve the quality of the product
d. To avoid accident
5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use
in curing fish, which of these will serve as your guide or basis in doing the assigned
task?
a. manufacturer’s specification
b. product requirements
c. industry requirement
d. approved specifications by BFAR

V. Learning Activities

LO 1 Prepare Equipment and Tools

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 need 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 regular inspection and frequency of inspection
should be determined through risk assessment.
The result of the inspection should be recorded and this record should

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be kept at least until the next inspection of the equipment. Records do not
have to be made manually in writing but, if kept in another form (e.g.in a
computer), these should be held securely and made available upon request
by any enforcing authority. Work equipment that requires inspection should
not be used, unless inspection has taken place.
Equipment are essential machines in a food processing plant that are important in
undertaking activities in line with processing foods. In every method of processing or
preserving the food, different kinds of equipment are used. To ensure that there is a smooth
operation of any equipment, they must be properly maintained. Proper maintenance starts
with regular checking and inspection of their parts, proper use or operation/manipulation,
and conducting post operation activities such as:
a. cleaning/sanitizing
b. applying oil and lubricants to machine parts before stowing or storing them
until such time that they will again be used.
Equipment/machines which undergo regular preventive maintenance have a longer
serviceability and are more efficient in terms of their operation.

Who Should Carry Out the Inspection of Work Equipment?

Equipment can be inspected by someone who has sufficient

knowledge and experience to determine:
 what to look at
 what to look for
 what to do in case there is a problem

Guide for Inspection of Tools, Utensils and Equipment

The required level of competence will vary for inspections according to

the type of equipment and how or where it is used. The nature of these
inspections does not have to be determined by the same competent person
who undertakes them. This can often be done in-house by experienced
workforce, taking account of:
 the manufacturer's recommendations
 industry advice
 their own experience of the equipment, its use, the particular factors of
the workplace and the people using the work equipment

Things to remember during inspection

All precautions for inspecting items must be carefully observed prior to

sterilization. Check specifically if instruments are:
 clean and free of any residue, including water
 in good working order - joints or jaws not stiff
 complete and all parts present in a multi-part instrument
 undamaged - not out of alignment
 meet designed according to 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

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disassembled again prior to sterilization.

Inspecting and Checking Condition of Equipment/Machines Before, During and After

Operation

All equipment/machines to be used in processing/preserving foods must be inspected

and checked to determine their condition prior to use and even after using them.
Before they are to be stowed or kept after use, they must be inspected and checked to make
sure they are in good condition and ready for use in the next processing operation. Religiously
inspecting and checking the equipment/machines after use will help:

a. determine the presence of damaged or defective parts that need to be repaired or

replaced.
b. determine the presence of equipment/machines that breakdown and cannot be
used in the next processing operation.
c. determine defective plugs, switch and other parts of equipment/machines that are
electrically operated will also be determined thus avoid accidents like
electrocution and other hazards arising from short circuit, etc.
d. It will also help in effectively planning and efficiently carrying-out trouble shooting

Preventive Maintenance Activities 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, oil, etc.
from the machine.
6. Corrosion- this is checked to minimize wear and tear of parts by washing, drying
and lubricating machine parts.
7. 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.

All equipment/machines must be strictly inspected and checked for any defects like:
a. leaks
b. cracks
c. missing parts
They must be repaired if necessary and discarded if no longer repairable and replaced with a
new one. There must be a continuous inspection and checking of equipment/machines to
Guarantee regular preventive maintenance servicing based on the maintenance schedule
For every equipment/machine.

Below are some equipment used in processing foods that need to be regularly
Inspected and checked before, during and after operation:

Performing Minor Troubleshooting

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 Troubleshooting on equipment/machines that breakdown is very essential in
a food processing plant. This is a way by which faulty/malfunctioning or defective
machine parts are diagnosed and their appropriate repair or replacement is effectively
done. Performing minor troubleshooting of equipment/machines that breakdown
ensures a longer capability of the equipment/machine to be operated or used. Minor
trouble shooting must be done in accordance with manufacturer’s specification by a
repairman who is an expert on the troubleshooting activities that are undertaken:

1.Replacement of the defective parts of equipment

2.Replacement of the missing parts of equipment
3.Replacement of defective or malfunctioning electrical cords, plugs and
Switch of electrically operated equipment
4.Applying lubricant to machine parts that are slightly undergoing corrosion
Or wear and tear.
5.Replacement of machine parts with cracks or leaks.
6.Replacement of leaking pipes in equipment requiring hydraulic fluid.

Performing Minor Preventive maintenance:

Preventive maintenance is a system of maintenance that aims to minimize or

eliminate breakdown in equipment and machinery by a program of regular inspection
and repairs. This is done to make sure that all equipment machines in the food
processing plant are always in good condition and ready for use anytime. Regularly
inspecting the condition of equipment/machines and promptly repairing those ones
that breakdown will guarantee that the processing of food will be smoothly undertaken
as required by the company thus, eliminating or minimizing the occurrence of
accidents of faulty operation of equipment/machines .It is important to remember,
however ,that the preventive maintenance activities to be undertaken must be in
conformity with manufacturer’s specification and in line with company’s policy.

The following are some minor preventive maintenance done with

equipment/machines:

1.Checking the switch, plugs and electrical cords of electrically operated

Equipment.
2.Checking the parts of some equipment/machines to determine if there are
Defects, wear and tear, cracks, leaks, rusts or corrosion.
3. Checking the equipment/machine thoroughly to make sure that all parts
Are intact. Missing parts will cause the equipment/machine to malfunction
4. Cleaning, sanitizing and stowing all equipment/machines according to
Manufacturer’s specifications and workplace policies and regulations.
5. Regularly checking and inspecting main machine parts to guarantee that
The machine is in top shape or condition.
6. Checking the condition of the machine and classify them as:
a. Serviceable
b. Repairable
c. Defective
7. Applying lubricants like oil and grease that undergo corrosion and
Friction to prevent or minimize wear and tear of rubbing surfaces.
8. Checking machine temperature, hydraulic fluid, vibration etc.

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 9. Performing proper cleaning, care and sanitation.

Reporting the Breakdown of Equipment/Machine, tools and Utensils

The person in charge of inspecting and checking equipment/machines used

in processing foods must make the necessary report regarding the breakdown of
equipment/machine, tools and utensils and furnish the report to the person responsible
in scheduling the trouble shooting and repair of any equipment/machine, tools and
utensils that break down. In preparing such report, it is necessary to follow the
prescribed format required by the company or organization.
This is done to rigidly monitor the condition of all equipment/machines to ensure their
Serviceability in accordance with workplace rules and regulations. Through the
prepared reports a conclusion as to the condition of equipment/machines can be
accurately made as to:
a. Serviceable
b. Repairable
c. Defective
The compiled reports will provide a ready database as to the needs of the company in
terms of:

1. machine parts to be purchased

2. expenditures incurred for repair and purchase of machine parts
3. labor requirement for preventive maintenance and trouble shooting.

A Sample Report on Equipment/Machine Breakdown

Daily Inspection Report Date: Remarks

Condition Before During After Recommendation

operation Operation Operation
Can Sealer
Pressure Cooker
Mechanical/Electrical
Smokehouse
Freezer
Refrigerator
Electric Scaler
Oven
Gas Range
Gas Stove
Blender
Juice Extractor
Vacuum Packer
Electric Polysealer

Inspected by: __________________

Reviewed by: _________________

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LO 1.2 Checking, Cleaning and Sanitizing of Tools and Equipment

A. 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, large number 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, called biofilms,
and will not entirely be removed even by heavy 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 wastes from accumulating during the operating day, which not only
improves sanitation but reduces the time needed for end of shift cleaning.
Waste could be removed by brushing away or wash away with water with aid
of appropriate cleaner.

Factors affecting Cleaning

a. Soil type (organic, inorganic and other source)

b. Soil condition ( Infestation of microorganisms)
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, non-greasy to the touch and having no visible oxidation
(e.g. rust). A sanitized clean surface is defined as a surface that is
substantially free from pathogenic microorganisms and undesirable number of
spoilage microorganisms. Cleaning prior to sanitizing is recommended as it
increases the effectiveness of the sanitizing step. Effective cleaning and
sanitation programs are required to achieve the correct level of hygiene in
food handling or production facilities. If these are not adhered to there is a
greater risk of food becoming contaminated by pathogenic or spoilage
microorganisms.

B. Sanitation in Fish processing Plant

Sanitation in Fish Processing Plants may be defined as the planned

maintenance of the work and product environment to prevent or minimize
hazards of product contamination and condition that are visually unpleasant
to the consumer, and to provide clean, healthy and safe working condition.
The use of sanitizing agents leads to effective sanitation of tools,
equipment and utensils. Sanitation with the use of physical and chemical
sanitizing agents will kill residual microorganisms that remain after cleaning.
Cleaning by washing with soap and water is very important as it ensures the
removal of dirt or debris by physical and/or mechanical means. Clean water is
to be used to finally wash and rinse all utensils, tools and equipment.

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Sanitizing or disinfecting, on the other hand, rids of or reduces the
number of micro-organisms on surfaces where food comes in contact with. It
cannot be accomplished until surfaces where food 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. Prevents pest infestation

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

Sanitizer- is a type of antimicrobial that kills or irreversibly inactivates at

least 99.9 percent of all bacteria, fungi, and viruses (called microbials,
micro biologicals, microorganisms) present on surfaces, tools, utensils
and equipment.

Types of Sanitizers

 Quaternary Ammonium Chlorides

 Acid-based sanitizers
 Chlorine dioxide
 Hypo chlorites

Recommended Level of Using Sanitizer (ex. Chlorine)

Categories of Sanitation for Fish Processing Plants

 Housekeeping. Refers to tidiness and proper removal of waste.

 Rodent elimination. Knowledge of the characteristics of rodent and
permanent control through structural changes in building, removal of
possible shelter and food, and supplementary poisoning and trapping
is needed.
 Insect pest elimination. Recognition of serious infestations and
identification including the knowledge on habits and ecology is
required. Control may be the safer way of using insecticidal chemicals,
building structure is required, equipment and other process change.
 Cleaning. Cleaning of Fish Processing Plant and equipment involves
careful organization, training work schedule and use of the 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.

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 Construction and maintenance of buildings and equipment. This may
simplify sanitation maintenance and reduce cost and contamination
hazards.
 Employee’s facilities. Rest rooms, locker rooms, drinking water, eating
facilities and working environment must be well maintained for the
comfort and safety of the workers for proper motivation and efficient
performance and for excellent production and product quality.
 Water. Must be potable and safe for the product and other plant uses.
 Waste. Convert fish waste into fish value-added products such as
burger, polvoron, spread, embotido, fish ball, meat loaf, luncheon
meat, sausage and many others. This will eliminate environmental
pollution and promote food security and economic security.

 Laboratory tests. This is important to the sanitation control program in

the Fish Processing Plant; it must be understood and utilized to its best advantage.

Benefits of Proper Cleaning and Disinfecting

1. Minimize product rejection, return and complaints

2. Lengthens product shelf life
3. Reduces risk or possibilities of food poisoning
4. Facilitates preventive maintenance

Preparation of Sanitizing solution

Areas to be sanitized Volume Of Desired Solutions

with recommended
chlorine solution
1 liter(1000) 1gallon(3.78 liter) 5 gallons
Volume of sodium Hypochlorite

Hand dip(30ppm) 0.57 ml 2.16 ml 10.8 ml

Footbath(350ppm) 6.67 ml 25 ml 125 ml
Floor(350ppm) 6.67 ml 25 ml 125 ml
Equipment(150ppm) 2.89 ml 10.8 ml 54 ml
3.81 ml 14.4 ml 72 ml
For washing fruits and 1.43 ml 5.40 ml 27 ml
vegetables

Note: Dilute the amount of sodium Hypochlorite required to the volume of desired
Solution as indicated in each corresponding column to obtain the needed
Concentration of chlorinated water.

Procedure in checking, cleaning and sanitizing of equipment and tools for fish
Processing methods are necessary in the preparation of tools needed in processing.

• Checking of Tools

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 Have all the equipment checked for any defects. Discard those that are
defective. Repair if necessary. Continuous maintenance on the use of
equipment must be practiced and checked every after each use based on the
Maintenance schedule for every equipment.

• Cleaning and Sanitizing

Sanitizing rids or reduces the number of microorganisms on the surface where

food comes in contact with. It cannot be accomplished until surfaces where
foods that are processed are clean.

Kitchen Utensils For Fish Curing To Be Made Ready And Sanitized

According To manufacturer’s Specification.

• Cutting implements like knives

• Cutting board
• Kitchen scissor
• Tongs
• Basin/bowl

Procedure in preparing cleaning and sanitizing kitchen utensils, refer to the

recommended dosage as described and follow the procedure given below.

Cleaning and Sanitizing Kitchen Utensils:

Flush all surfaces with water. Scrub or brush to remove loosely adhering dirt if
necessary. Dissolve adequate amount of detergent in water with the scrubbing
pad or brush, clean also surfaces of each utensils with detergent. Give
particular attention to corners, flaps, edges, and cracks where dirt is likely to
accumulate. Rinse thoroughly with tap water. Sanitize by soaking processing
implements in 150-200 ppm chlorinated water or (refer to recommended
use/age for sanitizing solution. After 2 minutes rinse with 5 ppm chlorinated
water or tap water.

Ingredients/Raw Materials to be Prepared for Fish Curing

• Fresh Fish

For Smoking

• Fresh Fish
• Salt
• Fuels for smoking-smoke producing materials preferably saw dust or wood
shavings from hard wood or sugar cane bagasse. Avoid using soft wood
because it contains high quality of soot.

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 Procedure in Preparing Supplies/Materials for Salting, Curing and
Smoking

1. Have all the supplies/materials ready.

2. Check for the freshness of materials like fish
3. Prepare all the ingredients needed in salting, curing and smoking

LO 2. Inspect and sort the materials and product

Objectives:

2.1. Receive and handle raw materials and product according to standard
operating procedures
2.2. Conduct inspection and sorting according to required specifications,
OHS requirements and workplace procedures
2.3. Undertake grading undertaken, as necessary, according to raw material
or product requirements
2.4. Inspect raw materials and products for visible signs of defects according
to set processing and purchasing specifications
2.5. Sort raw materials and products in accordance with physical property
specifications
2.6. Weigh and keep inspected and sorted raw materials and products
In accordance with standard operating procedures
2.7. Report rejected/sub-standard raw materials and products are to
appropriate person and/or disposed according to organizational guidelines

In handling raw materials and supplies

• Check the source of supplies

• Check on the quality
- condition of raw materials
- presence of foreign materials
- color and purity of other ingredients
- purity of other additives

Sorting and Grading of Raw Materials

In sorting and grading of raw materials, the following qualities should be

considered:

1. Fish

The skin of freshwater fish has a bright color.

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

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 2. Meat

A. Beef

The flesh is red and marbling.

The fat is white for carabeef. It is yellowish and creamy in cow’s meat
The flesh is compact and does not separate when you hold it
There is no foul odor.
The texture is fine and firm.
The bone is pinkish if young and grayish, and coarse if old
The flesh is evenly layered with fat.

B. Pork

The flesh is pink.

It is compact and does not separate when you touch it.
Texture is fine and firm
The flesh is layered with fine white fat. The fat is soft oily
There is no foul odor.

3. Poultry

The breast is plump

The skin is smooth and free from disease damage such as tears, cuts
blemishes ,and broken bones.
The feet are soft and the breast bone is pliable
All pinfeather should have been removed
It has distinct white meat. Muscles of poultry that are active have more
fat.
4. Egg

Fresh eggs have rough, white shells and do not have any undesirable
Odor.

Selection of fruits and vegetables

Several factors are to be considered in the selection of fruits and vegetables.

These have to do with the quality of fruits/vegetables the consumer must know.

Quality refers to the following:

1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substance
4. Degree of perfection in shape
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value

The Nutritive value of Fruits is Dependent on such factors as:

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1. Variety-different varieties oftentimes vary in nutritive value such as yellow colored
flesh vs. white flesh.
2. Kind-the food values contained in different fruits
3. Stage of Maturity- matured fruits contain more vitamin C.
4. Size- larger fruits contain more of its food value compared to inferior size
5. Season- abundance of fruits in season may supply you with more nutritive value.

Grading of fishery Products

The grading of fishery products is based on the organoleptic characteristics as

shown in the grading of fish. Organoleptic characteristics refers to the characteristics
of a fish obtained through the use of the sense organs like the color, odor, texture, etc.

Grading of Fish

Grade I. This consist of strictly fresh fish processing the following characteristics:

a. Eyes, clear, and bright

b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright
f. Absence of discoloration, loose scales, bruises, abrasions, cuts,
punctures or other injuries.

Grade II. This consists of chilled or frozen (quick or sharp)fish which failed to meet the
Requirements for grade I.

a. Eyes, clear, and bright

b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises, abrasions, cuts,
punctures or other injuries.
Grade III.This consist of fish which failed to meet the requirements of grades I and
II,but which has the following characteristics:

a. Eyes, slightly sunken; pupil, grayish

b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or weak acetic acid.

Off-Grade. This consist of fish which failed to meet the requirements of grade III and
Therefore must be rejected.

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VI. Practice Task # 1: Written Test

1.What important preventive maintenance did you conduct? Cite and explain briefly
each item.
2. What do you think it is important that you should subject the equipment to
Preventive maintenance?
3. Why is it important that a report concerning equipment/machines that
breakdown be prepared? Discuss briefly.
4. Why is it important that you should be knowledgeable and skillful in performing
Minor preventive maintenance and troubleshooting on equipment/machines in
The food processing plant?

Practice Task # 2:

Choose raw material then sort and grade them according to the prescribed
qualities.

Practice Task # 3:

Make 1 gallon proportion of sanitizing solution for hand dipping, equipment, floor
and vegetables/poultry products.

VII. Post Test

1. What is the purpose of sanitizing the tools/utensils before they are used?

a. to kill bacteria
b. to get rid of dirt
c. to improve the quality of the product
d. to avoid accident

2. Your teacher instructed you to make ready and sanitize kitchen utensils you will
use in processing, which of these will serve as your guide or basis in doing the
assigned task?

a. manufacturer’s specifications
b. product requirements
c. industry requirements
d. approved specifications by BFAR

3. Why must raw materials like fish be eviscerated before processing?

a. To remove the internal organs which contain spoilage organisms
b. To improved the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish
4. The fishes you graded have slightly sunken eyes with grayish pupil the flesh and
backbone are slightly soft and with a slightly sour odor. To what grade will you assign
Them.
a. Grade I c. Grade III
b. Grade II d. Off-grade
5. Why do you need to inspect and check equipment/machines before, during and after using
them?

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 a. to make sure they are in good condition
b. to determine defective machine parts
c. to determine trouble shooting activities to perform
d. all of these
6. If you regularly inspect or check equipment/machines, which of these will you be able to
determine?
a. damaged or defective parts
b. equipment/machines that breakdown
c. both a and b
d. total number of equipment/machine in the company
7. In order to prevent electrocution or fire due to short circuits, which of these should you do
before using any equipment/machine?
a. check electrical outlet
b. check plugs and switch of electrical equipment/machines
c. check electrical cords
d. all of these
8. What classification of equipment/machines can be established regarding their condition
after inspection, checking and preventive maintenance?
a. repairable and serviceable
b. defective
c. both a and b
d. none of these
9. Your teacher assigned you to check machine parts which easily corrode or wear out due
To rubbing surfaces. Which of these will you do as a preventive maintenance?
a. wash and wipe dry
b. apply lubricant like oil or grease
c. remove the rusts with sandpaper
d. replace those parts
10. Which of these is a manufacturers specification concerning the use of a freezer in the food
processing plant?
a. Switch off before unplugging
b. Just unplug even if not switched off
c. Do not defrost regularly
d. None of these

VIII. Assignment/ Additional Activities

Describe how to grade fish from the highest to the lowest.

IX. Answer Key

Pre test Post test

1.a 1. a 6. c
2.c 2. a 7. d
3.b 3. a 8. c
4.a 4. c 9. b
5.a 5. d 10.a

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 X. Reference:

Philippine Handbook on Fish Processing Technology by Jasmin M. Espejo

Fish Processing Handbook Hand book for the Philippines

Learning Element for Preparing Raw Materials by CDC,BTVE

Learning Element for Grading and Classifying of Fish by CDC,BTVE

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