Interpret Plans and

Drawings
• In this lesson, you are expected to attain the following:
• ● describe the fish processing activities in an orderly
manner using flow chart symbols;
• ● design a packaging material for a desired processed fish
product;
• ● create a layout of an ideal processing room or work area;
and
• ● analyze the existing packaging of processed fish
products
• What is the importance of fish processing
plan in fish processing production?
• What are the systematic fish processing
activities?
• Food (fish) processing is the process
associated with fish and fish products
between the time fish are caught or
harvested, and the time the final product is
delivered to the customer. It is also
concerned with proper waste management
and adding value to fish products.
• Time and temperature are of the essence for
fish processors because of the delicate nature
of fish. The processing begins when harvested
and not when the fish arrives at the facility.
Cold storage and hygienic conditions from
harvesting onward are crucial to preserving
product quality and preventing contamination
from toxins such as mercury.
• At a processing plant, achieving the
highest quality water is paramount; this is
done to prevent contamination and to
attain necessary moisture to keep fish
products in proper condition.
Factory layout depends on the building
available.
There is no ideal layout for a processing
plant however, the planning stage is
crucial in making the factory conform with
fundamental requirements.
• The two main considerations are hygiene
and economy.
• Hygiene should be given priority among
the two to assure quality and
contamination-free products.
•The factors to be considered when
planning a factory layout may depend
on local conditions relating to
building regulations and other
relevant legislation.
• The factors to be considered when planning a
factory layout
1. It should be arranged. The raw material and
finished produce must be kept apart to avoid
the possibility of cross-contamination.
Refrigeration equipment must be sited so that
common plant room can be used for
machinery.
2. It should be systematized. Pre-cleaning
process must be separated from post-
cleaning process. Delivery and dispatch of
raw materials and finished goods should be
kept separate to avoid cross-contamination
and traffic problems.
• 3. It should be organized. The drainage
should always be away from the finished
product and other clean areas. “Wet” areas
such as washing, icing, and machine
processing areas should be separate from
“dry” areas such as weighing, packing,
and labeling.
• 4. It should be accessible. The layout
should allow easy flow of traffic and
access to all equipment for effective
cleaning and maintenance.
•1. Receiving. This includes sorting
and grading of raw materials
according to size, species, and
quality. It also includes
segregating suitable from
unsuitable ones.
•2. Preparation. This includes
washing, eviscerating, cutting,
brining, and pre-cooking of fish
by steaming, blanching, or
broiling.
•3. Processing/Sterilizing. This
includes the final processing and
complete sterilization of the
processed finished product.
•4. Storing. This includes storing
finished products in the storage
room. Proper storage will also
extend the shelf life of the
product.
•5. Packaging. This includes
wrapping or enclosing fish
products in bottles or in cans for
the purpose of preserving and
protecting the finished products.
•6. Labeling. This includes the
placing of correct information of
the product foritto besold in the
market.