MODULE 3:

IMPLEMENT
SAMPLING
PROCEDURES
(SP)
LEARNING OBJECTIVES 
• 1. Identify sampling requirements in accordance with a sampling plan 
• 2. Prepare sampling equipment container like glass bottle or jar and label according to sampling
requirements 
• 3. Collect and transfer samples under controlled condition 
• 4. Handle samples to preserve them and the source integrity according to sampling requirement and
OHS requirements 
• 5. Identify defects or abnormalities in source material and/or sample according to workplace
requirements 
• 6. Record sample information according to workplace procedures 
• 7. Describe cleaning and maintaining the workplace according to workplace standards 
LO1.PREPARE FOR SAMPLING 

• sampling is used as an operation where in only a small fraction of a batch is taken.

• Correct sampling is thus an essential part of a system of Quality Assurance
• Samples should be handled with care before presentation to the panelists. 
• Sampling plans are necessary to query one or more characteristics of a lot because not every unit in
a large lot can be inspected.
• Sampling plans are designed to ensure defensible, statistically valid decision-making regarding the
acceptance or rejection of a lot. 
DEFINITION OF TERMS

• Unlocking difficulties: 
• Aseptic Technique -It consists of taking a clean specimen without cross contaminating the sample
or the surrounding areas. It is important to use aseptic technique in packaging the sample for
transport. 
• Containe.It is any type of receptacle, package, wrapper, or confining band used in packing or
marketing fish. 
• Consumer. It is the final user of a product. (i.e., a person or an institution, such as a hospital, hotel,
organization or restaurant which purchases a product for its own use.) 
• Inspector. It is a person designated as an Inspector pursuant to Section 17 of the Fish Inspection
Act. 
• Lot. With respect to fish, other than fresh fish, means a shipment or part of a shipment of fish that is
of the same specie, processed in the same manner by the same producer, packaged in the same size
of container and bears the same label (FIR). A lot of fresh fish refers to a shipment or part of
a shipment of fish which has been processed in the same manner by the same producer in a 24-hour
period. For fresh fish, the lot may contain more than one specie of fish. 
• Lot size. It is the number of units of product in a lot. 
• Pre-packaged product. Is any product packaged in a container in such a manner that it is ordinarily
sold to, or used or purchased by a consumer without being re-packaged.
• Random Sample- It is one in which all elements in the lot have an equal and independent chance of
being included in the sample. 
• Sample. It is a representative of population or group of product to be tested. 
• Sampling Plan. A written guide on what to do and how to perform appropriate sampling procedure
for a particular product. 
• Sample Size (n). It is the number of sample units comprising the total sample drawn from a lot or
production. 
• Sample Unit- It is one of a number of individual containers, or a portion of a fish or primary
container examined or evaluated as a single unit. 
BASIC SAMPLING PRINCIPLES, WITH
EMPHASIS ON SAMPLING
• Defining the Lot 
• When dealing with fish or fish products which possess the same label, but are packaged in different
styles (e.g., different sauces) consider the different styles to be of one lot. 
DEFINING A SAMPLE UNIT 

• Define the sample unit according to the following instructions: 

• 1. When a lot consists of pre-packaged product, each package and the package thereof constitutes a
sample unit. 
• 2. For fresh and frozen groundfish block and groundfish fillet or fresh and frozen of finfish, the
sample unit shall consist of a container of fish and its contents. 
• 3. Use one of the following 3 approaches when sampling from bulk packages: 
• a. the sample shall consist of the bulk package and its contents; 
• b. for fresh or individually frozen whole or dressed finfish or fresh or individually frozen finfish
fillets, the individual fish or fillet may be considered as a representative sub-sample; and 
• c. for scenarios other than described in section ii), a 1 kg sub sample of product obtained from the
bulk pack may be considered a representative sample. 
• 4. In lots consisting of salt or pickled fish packed in boxes or barrels, the container constitutes the
sample unit. Inspect the entire contents of the container. 
• 5. When a lot of fresh fish consists of more than one specie, all of the sample units used to form a
sample shall consist of one specie type. 
• 6. When inspecting large fish, each fish constitutes a sample unit. When an inspector has confidence
a representative sub-sample may be obtained from a large, whole fish, the sub-sample becomes the
sample unit. The sub-sample must be obtained in a manner that will not compromise the integrity of
the sample.
TO OBTAIN A REPRESENTATIVE SUB-SAMPLE FROM LARGE,
WHOLE FISH FOR CHEMICAL AND MICROBIOLOGICAL ANALYSIS,
TAKE 3 ONE-INCH SLICES FROM EACH OF THE FOLLOWING AREAS:

a. behind the pectoral fins;

b. halfway between the first slice and the vent; and
c. behind the vent. These 3 slices form the sample unit, representing the large fish.
REQUIREMENTS IN SAMPLING

• 1. Samples should be packed with shock absorbing materials.

• 2. Frozen samples must remain frozen. Food products that
require refrigeration should be shipped in ice.
• 3. Submit samples in the original unopened containers
• 4. Use sterile sampling tools, instrument, equipment
• 5. Sampling containers should be clean, dry, leak-proof, wide-
mouth, sterile and to the size of the product
• 6. For dry materials, use sterile metal boxes, cans, bags, or
packets with suitable closures
• 7. Label each samples.
PROCEDURE IN SAMPLING

• 1. Choose representative sample. The condition of the sample product should be the
same as it was before sampling.
• 2. Collect the most ideal sample.
• 3. Deliver samples immediately to the laboratory with the original storage condition
maintained
• 4. Record the number of samples, time and date it was collected and
brought/accepted in the laboratory.
WHAT IS PRODUCT PACKAGING DESIGN?

• Product packaging design refers to the creation of the

exterior of a product. That includes choices in material
and form as well as graphics, colors and fonts that are
used on wrapping, a box, a can, a bottle or any kind of
container.
TYPES OF FOOD PACKAGING

• Aseptic processing.
• Bags.
• Boxes.
• Cans.
• Cartons.
• Flexible packaging.
• Pallets.
• Trays.
 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.
• The result of the inspection should be recorded and this record should
be kept at least until the next inspection of the equipment.
REGULAR CHECKING AND INSPECTION
OF EQUIPMENT AND MACHINES WILL
FACILITATE PREVENTIVE
MAINTENANCE WHICH INCLUDES THE
FOLLOWING:
• 1. Machine temperature- checking to avoid overheating.
• 2. Hydraulic fluid – checking to guarantee that equipment/machine
which is operated by water or other liquids moving through the pipes
under pressure will function.
• 3. Wear and surface condition- to make sure no machine parts are
deteriorating or defective due to everyday use.
• 4. Crack - to see to it that there are no broken parts which will cause the
breakdown of the machine or as source of leak
• 5. Leak detection –to prevent accidental release of gas, water, oil from the machine.
• 6. Vibration – checking to determine if there is an instance of shaking or moving
back and forth rapidly which will affect the performance of equipment or machine.
• 7. Corrosion – checking to minimize wear and tear of parts by
washing, drying and lubricating parts.
• 8. Electric insulation – checking to guarantee that there are no
live wires exposed during the operation of an equipment
which may results in short circuit, electrocution, or even fire.
 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
• 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.
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.
 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
 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.
 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, microbiologicals, microorganisms) present on
surfaces, tools, utensils and equipment
 TYPES OF SANITIZERS

• Quaternary Ammonium Chlorides

• Acid-based sanitizers
• Chlorine dioxide
• Hypochlorites
 RECOMMENDED LEVEL OF USING
SANITIZER (EX. CHLORINE)
Area/ Volume of Volume of Time
Materials to Water Chlorine
be
Sanitized
Hand Dip 5 gallons 10.8 ml 2-5 minutes
Equipment 5 gallons 54 ml 2-5 minutes
Floor 5 gallons 125 ml 20 minutes
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

permannent 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.
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.
MAKING FISH NUGGETS
 TOOLS, UTENSILS AND EQUIPMENT
NEEDED
• Mixing bowl • Utility cups • Measuring cups and spoons

• Range • Molder • Pan

• Casserole • Ladle • Spoon and Fork

• Working table • Chopping board and knife • Basin
 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.
INGREDIENTS:

• 1 kg Fish
• • 1 medium size potato( grated)
• • 1 medium size carrot( grated)
• • 1 medium size egg
• • 1 cup all purpose flour
• • 2 cups bread crumbs
• 1 tsp garlic powder
• • 1 tsp white pepper
• • 1 tsp salt
• • 1 tsp seasoning
• • 1 tsp basil leaves
• • 1 tbsp chopped bell peppers
FOR THE SAUCE:

• cup corn starch

• • 2 cups water
• • 3 tbsp sugar
• • 1 tbsp vinegar
• • 1 tsp chopped onion
• • 1 tsp white pepper
• • 1 tbsp chopped bell pepper
PROCEDURE:

• 1. Debone the fish then slice it into cubes.

• 2. Marinate the chopped fish in white bell pepper , salt, garlic powder
basil leaves and seasoning.
• 3. Add the flour, egg and grated potato and carrot in the marinated fish.
• 4. Mix well all the ingredients until they become sticky.
• 5. Form the shape that you want, then roll it over the
bread crumbs.
• 6. Fry, garnish and serve with sweet and sour sauce.
TYPES OF RAW MATERIALS AND
FISHERY PRODUCTS AND ITS
PROPERTIES
PROPERTIES OF RAW MATERIALS
• A. 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.
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 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.
TEXTURE

• The texture of raw materials is usually 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 solubility of proteins.
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.
• 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.
B. 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
FISH FRESHNESS
• physical characteristics of fresh fish-bright red
gills, few slime, bright eyes, scales adhere to the
skin, fish odor and pH of 6.0 to 7.0 using a pH
meter or sinks when soaked in a basin water.
SPECIES OF FISH

• It is important that we are familiar with the different species of

fish so that we can process them well.
• We can use them in preparing minced products like sausage,
burger, fish ball, embotido, spread, luncheon meat, meat loaf,
etc
COLOR

• color is important to determine the freshness of

the raw materials. e.g., red eyes when stale; red
gills when fresh.
FLAVOR
• Most the products with good aroma or odor
have likewise good flavor.
TEXTURE
•
Texture is an important factor in
assessing the quality of the fishery and
fishery by-product.
MOISTURE CONTENT

• The moisture content of the fishery products vary

which could be influenced further by the processing
method employed.
• This is the amount of water in fish that could be utilized
by microorganism for growth.
SHELF-LIFE
• This is the duration or period wherein a fishery product remains in
consumable quality.
• Generally, fish and fishery products vary but could be influenced by the
processing method employed; thus the longer the shelf-life the better.
• Exception to this is the pickled fishery product, a semi preserved type
of processed product.
NUTRITION FACTS

• this is found on the label of the fishery product.

• It serves as source of info to the customer to guide them on what they
are eating.
PROCEDURES AND TECHNIQUES
IN THE INSPECTION AND
SORTING OF RAW MATERIALS
AND PRODUCTS
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, the products sampling must
be taken at random.
3. DETERMINE UNIFORMITY

• if all of the 31 kilos of smoked fish are uniform as to

their formulations, color, flavor, texture, weight,
nutritive values, microbial test, and shelf-life, then they
meet the standards and are acceptable for
commercialization and human consumption.
 GRADING OF RAW
MATERIALS OR PRODUCTS
IN GRADING 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.
LO 3.5 ENVIRONMENTAL
PROTECTION AND
CONCERNS RELATED TO
FISH PROCESSING
A. ENVIRONMENTAL ISSUES AND CONCERNS OF
FISH PROCESSING INDUSTRIES
• A. Water Consumption. Most seafoods processors have high
baseline water use for cleaning plant and equipment.
Therefore, water use per unit product decreases rapidly as
production volume increases.
 MAJOR REASON FOR WATER
CONSUMPTION
_x0002_

• Fish storage and transport

•Cleaning, freezing and thawing
•Preparation of brines Equipment sprays
• Offal transport; cooling water
• Steam generation _
• Equipment and floor cleaning.
FACTORS AFFECTING WATER USE

• Type of product processed

• Scale of the operation
• Process used
• Level of water minimization practices in place
B. ENERGY CONSUMPTION.

• Seafoods processing industries consume large

quantities of electrical energy.
• For fish and fish meal processing, energy is required
for cooling, cooking, sterilizing, drying, evaporation,
can cleaning, fork-lifting.
EFFLUENT DISCHARGE.

• also known as liquid waste.

• Effluent streams generated from seafoods 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.
RESOURCES FOR EFFLUENT DISCHARGE
FROM FISH PROCESSING
Handling and storage of raw fish prior to processing
• Fluming of fish and product around the plant
• Defrosting
• Gutting
• Scaling
• Portioning and filleting of fish
• Washing of fish products.
RESOURCES FOR EFFLUENT IN
DISCHARGE CANNING OPERATIONS
• Draining of cans after precooking
• Spillage of sauces, brines and oil in the can
filling process
• Condensate generated during precooking
FACTORS AFFECTING EFFLUENT QUALITY

• Type of fish being processed

• Type of processing undertaken
EFFECTS OF EFFLUENT DISCHARGE

• 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 which harm
other organisms)
• Oxygen depletion. This is a condition wherein the level of Oxygen is
not adequate leading to adversed effect on the living organism
D. ODOR

• Odor is often the most significant form of air pollution in fish

processing
MAJOR SOURCES OF ODOR

• Storage sites for processing waste

• Cooking by-products during fish meal production
• Fish drying processes
• Emissions during filling
• Emptying of bulk tanks and silos.
E. NOISE POLLUTION.

• 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
F. 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.
• 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 3.6 MANUFACTURER’S
REQUIREMENTS
 USES OF MANUFACTURER’S
SPECIFICATIONS
• Before operating any equipment, it is important to be familiar with the manufacturer’s specifications, which include:
• Handling requirements

• Operating requirements
• Discharge label
• Reporting
• Testing
• Positioning
• Refilling
HOW TO READ MANUFACTURER’S
SPECIFICATIONS
• The specification usually gives a detailed description
about the equipment dimensions, materials, and other
relevant information regarding the equipment or
machine.
• The dimension is 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 electrically operated.
ASIDE FROM KNOWING THE CORRECT OPERATION OF THE
EQUIPMENT OR MACHINE, IT IS ALSO IMPORTANT TO KNOW
THE FOLLOWING:
• Basic safety precautions to follow when using the equipment
• Warning labels which specify proper operation of an equipment
• Instructions on the proper care of the equipment/machine
• Instructions on the correct operation of the equipment