Fish Processing LM PDF
Fish Processing LM PDF
Fish Processing LM PDF
DEPARTMENT OF EDUCATION
FOOD (FISH)
PROCESSING
EXPLORATORY COURSE
Grade 7 and Grade 8
TABLE OF CONTENTS
Acknowledgment..................................................................................................... 186
This Module is an exploratory course which leads you to Food (Fish) Processing
National Certificate Level II ( NC II)1. It covers 4 common competencies that a Grade 7 /
Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess,
namely:
1) Use food processing tools, equipment and utensils;
2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation
1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national
qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution
No. 2004-13, Training Regulations Framework)
NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework
(PTQF) where the worker with:
a. NC I performs a routine and predictable tasks; has little judgment; and, works under supervision;
b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of
functions, and has little accountability;
This Module has 4 Lessons. Each Lesson has the following parts.
Learning Outcomes
Performance Standards
Materials
References
Definition of Terms
What Do You Already Know?
What Do You Need to Know?
How Much Have You Learned?
How Do You Apply What You Learned?
How Well Did You Perform?
How Do You Extend Your Learning?
To get the most from this Module, you need to do the following:
Each Lesson also provides you with references and definition of key terms for your guide.
They can be of great help. Use them fully.
LEARNING OUTCOMES:
At the end of this Lesson you are expected to
do the following:
Dimension - is the measurement of the size of an object in terms of length, width, or height.
Sanitation - refers to the process of treating tools, equipment, and utensils with physical and
chemical sanitizing agents to kill residual microorganisms present after cleaning.
Brochure - a pamphlet
Tools - are implements used by hand when doing an activity or work. These are devices for
doing work or objects designed to do a particular kind of work, for example cutting or
chopping, by directing manually applied force or by means of a motor.
Conformity – the behavior that agrees with the accepted or conventional standards.
Capacity - refers to the measurement of the amount which a device can hold or contain.
Leak – a crack or hole through which a liquid or gas may accidentally pass.
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.
Repairs – to restore a machine or equipment that breaks down into good order or condition.
Switch – electrical device having two (2) states, ON (closed) OFF (open).
PERFORMANCE STANDARDS
1. Appropriate tools, equipment and utensils are selected according to food
(fish) processing methods.
2. Faults and defects of tools, equipment and utensils are explained.
3. Defective tools, equipment and utensils are reported in accordance with
farm procedures.
Let us determine how much you already know about the selecting food (fish)
processing tools, equipment and utensils. Take this test.
Pretest LO 1
Read and understand the questions below. Select the best answer for each item then write
your choice on your answer sheet. Do not write anything in the Module.
8. How many drops of sap or syrup sample are needed in testing the refractometer?
a. one
b. two
c. three
d. four
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.
1. Important safeguards or basic safety precautions to follow when using the device
like a pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and follow
instructions on the proper use and operation of a certain device equipment or
tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers and
steamers.
4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device.
When using any equipment, tool or device it is important to read and understand the
manufacturer’s specifications in order to properly or accurately use or manipulate them and
prevent any accident that may occur due to ignorance or lack of information pertaining to
their correct usage. Being familiar with all information pertaining to food processing
equipment results to systematic, orderly and accurate accomplishment of tasks.
The can sealer is an equipment used to seal tin cans with its first and second
operation rolls.
Some processed food products are usually packed in tin cans which are
mechanically sealed with a can sealer. Below are the functions of some parts of an
automatic can sealer:
1. Clamp. This fastens the sealer on the table or arm chair and holds it tightly in place,
especially during operation.
2. Base plate or plunger plate. Its function is to hold the base of the can. It has
grooves to fit the can base wherein these grooves coincide the can size.
3. Can lifter handle. It is used to raise the base plate so that the can cover will reach
up to the chuck and lower the base plate so that the can cover will reach up to the
chuck and lower the base plate when sealing is through.
4. Crank. This part is turned during the sealing of can seams both first and second
operation rolls.
5. First operation roll. It is used to clinch, partially or half – seal the seams of a can
cover.
6. Second operation roll. It is used to complete – seal the seams of a can cover.
7. Seaming roller pin – first. It is placed on the hole of the first operation roll to fasten
on it.
8. Seaming roller pin – second. It is placed on the hole of the second operation roll to
fasten on it.
9. Rivet. This part is placed in the hole of the adjusting lever which coincides the can
cover size. If can cover size is No. 2, for instance, one – half pound tuna can rivet is
placed in No. 2 hole of the adjusting lever. Rivet is also called adjusting pin.
10. Chuck. It is used to hold the cover of the can while sealing is going on. Chuck has
many sizes, namely Number 1, 2, 2 ½, and 3, respectively. If No. 2 cover is used,
hence, hence, chuck No. 2 is used.
11. Height washers. These washers are placed in base plate shaft to match the height
of the can when lifted up to the chuck.
12. Adjusting levers. There are two adjusting levers, one for the first operation roll and
the other, second operation roll. There are numbered holes on these levers wherein
rivets are placed to coincide the can size.
The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It can be a
cold smoke house or a hot smokehouse. It is a hot smokehouse if the fish is in close
proximity to the source of smoke and a temperature of 66C to 88C is produced. If the
source of smoke is 2 meters away from the fish and the temperature of smoke is 32C –
43C, then it is a cold smokehouse. Some are simple like the barrel and drum types while
others are mechanized and controlled like the Torry smokehouse which can also be used as
a drier.
The triple beam balance is for measuring small quantities like spices,
preservatives, etc., while the heavy duty scale is for measuring fish, salt, etc.
b. Measuring spoons
c. Measuring Cups
Measuring cups for solid ingredients like flour, salt, minced garlic, etc
c. Thermometers
e. Salinometer
It is used to measure the relative humidity of the air when sun drying.
f. Anemometer
a. Knives
b. Filleting knives
c. Scissors
Salting Equipment
made of wood
Self-Check 1.1
Identify the following. Write your answer on the space provided for.
______________ 2. It is a device used to Measures the sugar content of sap and syrup.
_______________4. It is the cheapest and most easily available sanitizer in the market.
______________10.How many drops of sap or syrup sample are needed in testing the
refractometer?
______________ 11. It is use for cutting or slicing fish or meat; for scaling fish.
______________ 14. It is where fish or meat are cut; ingredients are sliced or minced
PERFORMANCE STANDARDS
Materials
refractometer cover
soft tissue paper or a cotton cloth
salinometer
blender
outlet
weighing scale and balance
measuring cups of varying capacities
measuring spoons
thermometer
cylinder
beaker
flasks
Let us determine how much you already know about the use fish processing
tools, equipment and utensils. Take this test.
Pretest LO 2
Directions: Carefully read the questions below. Select the best answer from the options
given and write the letter only on your answer sheet.
2. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
3. You were assigned to monitor the temperature of smoke inside the smokehouse. What
will you do to correctly perform your assigned task?
4. What would happen if you failed to follow the correct procedure in measuring liquid?
5. Which procedure will you master if you want to measure the sugar concentration of a
fresh sap or syrup?
Read the Information Sheet 2.1 ,2.2 and 2.3 very well then find out how much
you can remember and how much you learned by doing Self-check 2.1, 2.2 and
2.3.
Before any equipment or machine is used, it must first be checked to make sure that
it is very functional and in good condition. Checking and inspecting equipment and machines
will guarantee that all their parts are in tact and that no part is missing or defective. This will
also assure that electrical plugs and wirings are not defective and will not in anyway cause
problems on short circuits, electrocution or any form of accident. Religiously checking and
inspecting equipment and machines will facilitate Preventive Maintenance which include
checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Performing pre – operation activities ensures that all the tools, equipment and
utensils assembled, checked, inspected, sanitized, readied and stowed after use are the
appropriate devices required in processing the food based on the method of processing that
will be undertaken like salting, curing, smoking, fermentation, pickling, canning, bottling,
processing using sugar, drying, and dehydration or artificial drying. Doing this will prevent
the use of inappropriate devices as well as well as the occurrence of accidents due to the
use of faulty or defective tools, equipment and utensils.
Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs
and microorganisms which were not removed after washing with soap and water. Proper
cleaning and disinfecting leads to:
1. Minimizing product rejection, return and complaints due to defects resulting from
the use of defective or inappropriate tools, equipment and utensils
2. Lengthening product shelf life due to the reduction of contamination resulting
from the use of properly sanitized and disinfected tools, utensils and equipment
3. Reduction of the risk on food poisoning due to the use of unsanitized tools,
equipment and utensils.
4. Facilitating preventive maintenance which include checking the machine
temperature, hydraulic fluid, wear and surface condition, crack, leak detection,
vibration, corrosion, and electric insulation.
FOOD (FISH) PROCESSING 30
K to 12 – Technology and Livelihood Education
B. Cleaning and Sanitizing Equipment and Instruments
The use of sanitizing agents leads to effective sanitation of tools, equipment and
utensils. Sanitation with the use of physical and chemical sanitizing agents will kill residual
microorganisms that remain after cleaning. Cleaning by washing with soap and water is very
important as it ensures the removal of dirt or debris by physical and/or mechanical means.
Clean water is to be used to finally wash and rinse all utensils, tools and equipment.
Sanitizing or disinfecting, on the other hand, rids or reduces the number of micro-organisms
on surfaces where food comes in contact with. It cannot be accomplished until surfaces
where foods are processed are clean. Moreover, it cannot be effective without a good pest
control program.
Cleaning alone by washing will not be capable of totally eradicating microbes, germs
and viruses, hence the need to use sanitizing agents. Some sanitizing agents are detergent
solution for scrubbing surfaces of processing tables, 150 – 200 ppm chlorinated water for
sanitizing. All tools and utensils are also cleaned and sanitized with the use of detergent
solution rinsed with tap water before sanitizing with 150 – 200 ppm chlorinated water by
soaking.
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.
Volume of Volume of
Area / Materials to be Sanitized Time (Minutes)
Water Chlorine
2. Procedure in Sanitizing:
1. Procedure in Calibrating
a. Weighing Scale
Check the accuracy, see to it that the hand is pointed at zero in an
empty weighing scale.
b. Salinometer
Check the accuracy by measuring 20osalinometer brine solution.
Checkif the salinometer records the reading correctly.
c. Refractometer
Place a drop of water (preferably distilled) in the dark circular
orrectangular area and close the cover. A shadow or dark area is
visible on the scale inside the eyepiece. Turn the calibration screw
until the shadow falls on the zero mark. Open the refractometer
cover and dry the cover and glass prism using soft tissue paper or a
cotton cloth.
d. Thermometer
Check the accuracy by dipping it in hot food to see if the mercury
rises to desired temperature.
Tools, equipment and utensils must be properly stowed in order to protect them from rusting,
contamination, etc. and thus lengthen their serviceability. They must be kept in clean
cabinets which are well – ventilated and not subjected to drafts or rain.
Tools and utensils which were washed must be drained and wiped – dry before
keeping them. They are kept in an orderly way in order that it will be easy to assemble or
prepare them when needed. The cabinets or racks where they are kept must be properly
labeled for easier identification on the part of the user.
Procedure:
Self-Check 2.1
Directions: Carefully read the questions and choose the best answer from the options given.
Write the letter only of your answer in your test booklet.
1. Salinometer
2. Thermometer
3. Refractometer
5. Weighing scales
Put the food on the weighing scale. Record the reading in grams or kilograms.
Pour liquid on level surface of measuring cups. Have the measuring lines at
eye level to be sure of the exact measurement.
It is important to review all procedures regarding the use of all standard measuring devices
to ensure that they will be properly used in accordance with manufacturer’s specification.
Self-Check 2.2
Equipment are the tools, supplies and other items needed for a particular task.
When processing food, there are several equipment that are to be used. These include the
following:
1. Handling requirements
2. Operating requirements
3. Discharge label
4. Reporting
5. Testing
6. Positioning
7. Refilling
The dimension gives the measurement of the size of an object in terms of length,
width, or height of the equipment/machine or tool.
The capacity specifies the measurement of the amount, which a device can hold or
contain as in boilers, cooker, or steamers or a weighing scale.
1. Clean the hydrometer thoroughly and dry it before using it each time. Handle
with clean dry hands or with clean cloth.
2. Use with fluid juices, otherwise if the liquid to be tested is thick or slimy, the
resting point of the hydrometer will be uncertain.
3. Pour a small quantity of the juice into a glass cylinder and drop the hydrometer
carefully.
4. Make sure that the instrument is floating freely and touches neither the bottom
nor the sides of the cylinder.
5. To read correctly, set eye level with the surface of the liquid.
6. Since the specific gravity of juices varies with temperature, bring the juice to the
standard temperature for which the hydrometer is adjusted usually 16C or 60F
or make the necessary corrections in the reading. Add 0.1% for every 3 above
the standard and subtract 0.1% for every 3.
Be sure to follow the directions that come with pressure canner. Bear the
alterations in mind. With regard to altitude processing, increase the pressure by 1
pound for every 508 meters or 2, 000 feet above sea level.
Instructions for Changing the Automatic Can Sealer from One Size to Another
1. Pull down on chuck, which will slip out of place. While sealer is new it is
sometimes necessary to force the chuck by placing a screwdriver against the
chuck shaft, which is inside the chuck holder bushing.
2. Remove base plate, base plate shaft, and height washers. Put washers, marked
with the size of can to be sealed on top of the compression spring.
3. Lift the rivet from the adjusting lever. Move the adjusting lever until the rivet is
inserted into the hole marked with the size of can to be sealed. The rivet should
be changed on both first and second operation side of sealer.
Calibrating a LoadtracConsolidometer
1. Assemble the consolidometer with a hard steel disk of approximately the same
height as the test specimen and 1millimeter smaller diameter than the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the moisture to be
squeezed from them during each increment of the calibration process.
4. Load and unload the consolidometer as in the test and measure the deformation
for each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.
The Food and Drugs Administration (FDA) and construction standards from Nation
Sanitation Foundation (NSF) International and Underwriters Laboratories Inc. require food
equipment and utensils to be:
1. Smooth
2. Seamless
3. Easily cleanable
4. Easy to take apart, disassemble or dismantle
5. Easy to put together or reassemble
6. Equipped with rounded corners and edges
Under normal use, the materials should be safe, durable, corrosion – resistant, and resistant
It must be noted that through constant use, equipment or machine parts suffer from
wear and tear as a result of friction brought about by the rubbing surfaces or those that
undergo corrosion due to a chemical reaction with substances present in the food.
1. Metals
Chromium over steel gives an easily cleanable, high - luster finish. It is used
in toasters, waffle irons, etc. Noncorrosive metals formed by the alloys of iron, nickel,
and chromium are also used in the construction of food service equipment.
Lead, brass, copper, cadmium, and galvanized metal must not be used as
food – contact surfaces for equipment, utensils, and containers because they cause
chemical poisoning if they come in contact with the food.
2. Stainless steel
Stainless steel is the most popular materials for food operations.
It is commonly used as food containers. It has a highly durable finish with a shiny
surface which is easy to clean and maintain.
3. Plastic
Plastics and fiberglass are frequently used in foodservice
equipment because they are durable, inexpensive, and can be molded into different
combinations.
4. Wood
Wood is light in weight and economical but it is porous to bacteria and
moisture and it absorbs food odors and stains. Wood also wears easily
under normal use, which requires frequent maintenance and repair. Wood is
used for cutting boards, cutting blocks, etc.
Two of the FDA and construction standards from NSF International and Underwriters
Laboratories Inc. for food processing equipment are easy to dismantle or disassemble and
easy to assemble.
If the parts of equipment are easy to assemble and disassemble then the condition of
machines or equipment can be easily reported as:
a. serviceable
b. repairable
c. defective
d. replaceable
If the parts are easy to assemble and disassemble, it is easy to dismantle machine
parts that breakdown so they can be repaired or replaced right away.
Multiple Choice
Directions: Read and understand the questions below. Select the best answer and write
the letter only on your answer in your test booklet.
2. If you will choose food processing equipment, why is it better those with parts
easy to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper
3. Why should you check equipment that are electrically operated before using
them?
a. to make sure plugs, outlets and electrical insulation are not defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation
4. Your teacher instructed you to use a blender in your activity of preparing mango
jam. It is your first time to use such equipment. Which of these will you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you
d. I will not do anything
5. Your can sealer is not sealing properly. Which of these will you do?
a. do not use it any more
b. request that a new sealer will be bought
c. undertake simple troubleshooting
d. borrow a can sealer from another class
8. Your teacher instructed you to check and inspect all the food processing
equipment in your laboratory room. Which of these will you do later?
a. prepare a written report following the standard format
b. make a checklist of the tools and equipment inspected
c. make an oral report
d. none of these
10. Which construction material for equipment porous to bacteria and absorbs
moisture as well as impart odor and color to the food?
a. plastic
b. metal
c. stainless steel
d. wood
Calibrating Refractometer
Step 1.
Step 2.
Step 3.
Notice that the reading is taken where the blue and the
white meet. Calibrate to ZERO using distilled water as
the sample.
Step 4.
Using Salinometer
Procedure:
Calibrating Refractometer
Comments/Suggestions:
Using Salinometer
Comments/Suggestions:
Comments/Suggestions:
Comments/Suggestions:
PERFORMANCE STANDARDS
Materials
can sealer
pressure cooker
gas stove
table
Let us determine how much you already know about the use farm tools and
equipment. Take this test.
Pretest LO 3
Multiple Choice:
Directions: Read and understand the questions below. Select the best answer from the options
given. Write the letter only of your answer in your test booklet.
1. Why do you need to inspect and check equipment/machines before, during and after
using them?
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
2. There is a strong odor of a gas coming from the LPG tank of the gas range in your
Food Processing Laboratory Room, which of these will you conclude?
a. the LPG tank has a leak
b. The hose connected to the LPG might be leaking
c. The LPG regulator is defective
d. All of these
3. 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 outlets
b. check plugs and switch of electrical equipment/machines
c. check electrical cords
d. all of these
4. Which of these is a manufacturer’s 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
5. To prevent the metal surface of your gas range, oven and gas stove to corrode,
which of these should you do?
a. wash with soap and water
b. wipe off spilled food then wash and wipe thoroughly
c. scrape the surfaces with spilled food then apply lubricants
d. none of these
Read the Information Sheet 3.1 very well then find out how much you can
remember and how much you learned by doing Self-check 3.1.
Equipment are essential machines in a food processing plant that are important in
undertaking activities in line with processing foods like fish, meat, fruits and vegetables
through salting, smoking, drying, pickling, freezing or canning. 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 cleaning/sanitizing,
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.
Inspecting and checking the equipment before, during and after using them will also
help in effectively planning and efficiently carrying – out trouble shooting and preventive
maintenance activities which include checking the following:
Below are some equipment used in processing foods that need to be regularly
inspected and checked before, during and after operation:
Gas stove
Below are examples of how some equipment/ machines are properly maintained or
cared for:
1. Thoroughly wash with soap and hot clean water then drain completely before and
after use.
2. Lubricate the metal – to – metal seal with cooking oil, petroleum jelly, Vaseline,
etc. to prevent the cover from scratching or sticking. Check this seal from time –
to – time during the canning process to be sure sufficient lubrication is present.
Apply a thin film of lubricant to the edge inside the cooker where the inside wall
begins to bevel.
3. Apply lubricant on the threads of the bakelite wing nuts; wipe away excess
lubricant.
4. Always keep safety openings clear to make sure steam can pass through them.
5. Before and after using the cooker, clean the vent pipe by carefully inserting a thin
piece of wire in the vent and run it gently in and out to be sure it is clear and
unobstructed. Rinse with hot water.
6. Do not subject the cooker to sudden extreme temperature changes as this will
cause expansion or contraction which can crack the cast aluminum pressure
cooker. Do not add cold water to a cooker that boiled dry or cool a hot cooker
suddenly by pouring cold water or wrapping it with wet cloth.
7. If you ever drop the cooker, it must be examined for damage.
8. Periodically wipe – off the metal – to – metal seal with a clean towel to remove
any build – up of hardened lubricant. Avoid hard scrubbing of the metal – to –
metal seal to prevent damage.
9. Prevent discoloration by scrubbing with an aluminum cleaner or soap
impregnated steel wool cleaning pad. Pitting of the cooker is prevented by
washing, rinsing, and drying the unit thoroughly every after use.
10. Always store the cooker in a dry area when not in use. The cover should be
stored separately from the cooker or upside down on the cooker to allow air
circulation. Always be sure cover and cooker are thoroughly dry to protect
against pitting and corrosion.
11. Protect the metal – to metal seal from being struck and dented.
The parts of an automatic manual can sealer are easier to dismantle and assemble
as compared with the automatic electrically operated sealing machine. However, when
dismantling or assembling the parts of the can sealer, careful handling is required to make
sure all parts are properly in place and not a single part is misplaced or lost. Before
assembling the parts, these must be done:
1. Check that all parts are present.
2. Lubricate parts that rub each other to prevent friction that leads to wear and tear
of surfaces.
3. Lubricate the crankshaft, the seaming head, bevel gears, clamp, etc. Wipe away
excess lubricant.
4. Wash the chuck and the base plate after sealing tin cans with soap and clean
water to remove oil, sauce and brine that spilled on them. Rinse thoroughly.
Wipe dry with a clean towel.
5. Store in a clean dry place.
6. Replace all damaged, missing or defective parts.
1. Use the freezer in accordance with purpose described in the user’s manual.
2. Properly install the freezer in accordance with installation requirements.
3. Switch control to OFF before unplugging.
4. Unplug the freezer before cleaning, before repairing any parts by a qualified
repairman.
5. Always grip plug firmly and pull straight out from the outlet, when unplugging.
6. When moving the freezer away from the wall, be careful not to roll over or
damage the power cord.
7. Immediately repair or replace all electric service cords that have become frayed
or otherwise damaged. Do not use a cord that shows cracks or abrasion damage
along its length or either the plug or connector end.
8. After the freezer is in operation, do not touch the cold surfaces, particularly when
hands are damp or wet. Skin may adhere to these extremely cold surfaces.
9. Operate freezer away from explosive fumes.
10. Refrain from using electrical devices or sharp instruments in defrosting your
freezer.
11. The freezer must be properly grounded when installed.
12. Defrost regularly.
13. Clean the interior to prevent food from being contaminated during storage.
Remove detachable parts and wash in warm water and baking soda solution
(Use 1 tablespoon of baking soda per liter of water). Follow the same procedure
for cleaning the door gasket, wire basket, and all plastic parts.
14. Clean exterior surfaces with warm water and dish washing detergent. Dry and
polish with a soft cloth. Do not wipe with soiled dish washing cloth or wet towel.
This may leave residue that may corrode the paint. Do not use scouring pads,
bleach or cleaners because they scratch and weaken the paint finish.
15. In case of brownouts, turn the temperature control to OFF and unplug your
freezer to avoid OVERLOADING your compressor when power is restored.
The Refrigerator
defrosted whenever the frost on the frosting unit is over ¼ inch thick. When caring for your
refrigerator follow the procedure below:
1. Remove all burnt sediment and wipe grease from top of stove after each use
2. Scrape grease from cracks, openings, and hinges.
3. When cool, wash top of stove.
4. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush.
5. Wipe with a clean cloth dipped in a sanitizing solution.
1. Use utensils that are large enough to prevent the boiling food from spilling over the
range top or oven;
2. Keep a dish on the range top for the spoon that you use in stirring food;
Note: Be sure the hose or pipe where the gas will pass don’t have leaks.
The Oven
Remarks
Can Sealer
Pressure Cooker
Mechanical/Electric
Smokehouse
Freezer
Refrigerator
Electric Scaler
Oven
GasRange
Gas Stove
Food Processor/Blender
Juice Extractor
Vacuum Packer
Electric Polysealer
Inspected by:_______________________
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Self-Check 3.1
can sealer
pressure cooker
gas stove
table
Procedures:
1. Thoroughly wash with soap and hot clean water then drain completely before
and after use.
2. Lubricate the metal – to – metal seal with cooking oil, petroleum jelly,
Vaseline, etc. to prevent the cover from scratching or sticking. Check this
seal from time – to – time during the canning process to be sure sufficient
lubrication is present. Apply a thin film of lubricant to the edge inside the
cooker where the inside wall begins to bevel.
3. Apply lubricant on the threads of the bakelite wing nuts; wipe away excess
lubricant.
4. Always keep safety openings clear to make sure steam can pass through
them.
5. Before and after using the cooker, clean the vent pipe by carefully inserting a
thin piece of wire in the vent and run it gently in and out to be sure it is clear
and unobstructed. Rinse with hot water.
6. Do not subject the cooker to sudden extreme temperature changes as this will
cause expansion or contraction which can crack the cast aluminum pressure
cooker. Do not add cold water to a cooker that boiled dry or cool a hot cooker
suddenly by pouring cold water or wrapping it with wet cloth.
7. If you ever drop the cooker, it must be examined for damage.
8. Periodically wipe – off the metal – to – metal seal with a clean towel to
remove any build – up of hardened lubricant. Avoid hard scrubbing of the
metal – to – metal seal to prevent damage.
9. Prevent discoloration by scrubbing with an aluminum cleaner or soap
impregnated steel wool cleaning pad. Pitting of the cooker is prevented by
washing, rinsing, and drying the unit thoroughly every after use.
The parts of an automatic manual can sealer are easier to dismantle and assemble
as compared with the automatic electrically operated sealing machine. However, when
dismantling or assembling the parts of the can sealer, careful handling is required to make
sure all parts are properly in place and not a single part is misplaced or lost. Before
assembling the parts, these must be done:
a. Check that all parts are present.
b. Lubricate parts that rub each other to prevent friction that leads to wear
and tear of surfaces.
c. Lubricate the crankshaft, the seaming head, bevel gears, clamp, etc.
Wipe away excess lubricant.
d. Wash the chuck and the base plate after sealing tin cans with soap and
clean water to remove oil, sauce and brine that spilled on them. Rinse
thoroughly. Wipe dry with a clean towel.
e. Store in a clean dry place.
f. Replace all damaged, missing or defective parts.
Precautions:
Operation Sheet
Comments/Suggestions:
REFERENCES
LO1
CBLM – Fish Processing II, page 11
http://www.grapestompers.com/articles/refractometer_use.asp
LO 2
CBLM – Fish Processing II, page 11
http://www.grapestompers.com/articles/refractometer_use.asp
LEARNING OUTCOMES:
At the end of this Lesson you are expected to
do the following:
Raw food cost the amount spent for buying raw ingredients.
PERFORMANCE STANDARDS
Let us determine how much you already know about the gathering
and
tabulating the recorded data relevant to processed food production . Take
this test.
Pretest LO 1
Multiple Choice:
Directions: Carefully read the questions and choose your answer from the options given.
Write your answers in your answer sheet.
A. 2 B. 3
C. 4 D. 5
A. 13 B. 14
C. 15 D. 16
a. 1500 g B. 1000 g
c. 2000 g D. 2500 g
A. 00C B. 20C
C. 10C D. 30C
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.
LO1. Gathering the Record of Weights and Measurement of Ingredients and Materials
Not a day passes without any of us taking certain measurements. You measure the
time it takes you to solve problem in STVEP. The meat dealer measures the amount of pork
your mother buys with P 100.00. Your sister measures the flour she needs for her cake
recipe. Even infants get a share of measurement through the amount of milk formula given
them everyday, not to mention the fact that their growth is measured by their gains in weight
and height.
What do you really do when you take measurements? For instance, when you take
your weight, you use a weighing scale. You keep a record of your weight, trying to find out
how much you have gained or lose.
Mass is the amount of material an object has. The base unit of mass is gram (g).
For heavier mass, the unit used is the kilogram(kg).
Volume is the amount of space something occupies. The unit used for measuring
the volume of liquid is the litre. (L).
Temperature refers to the degree of hotness or coldness of a body. The metric unit of
temperature is degree Celsius (0C). In the Celsius Scale, 00C is the freezing point of water,
and 1000C is the boiling point of water. The instrument used for measuring temperature is
the thermometer. Another unit of temperature is degree Fahrenheit (00F).
When weighing things, it is essential to buy a good brand of weighing scale that
would longer. A good selection of measuring cups and spoons (as listed below) can be very
handy.
a. Measuring Cups
1 Cup (C)
1/2 C
1/3 C
1/4 C
1/8 C
b. Measuring Spoons
1 Tablespoon (tbsp or T)
1 Teaspoon (tsp or t)
1/2 tsp
1/4 tsp
Dry Ingredients - The most important thing to know about measuring dry ingredients
is that they should be level with the top of your measuring cup. Dip your cup into the bin, fill
to overflowing and level it off by sweeping the edge of a knife across the top. Spoon flour
and similar ingredients into measuring cups. Do not scoop the ingredient using the cup itself
because this “packs” the cup too much and the measurement won’t be precise. Be careful if
you are using a cup larger than what is needed (as in a 1 cup measure to get 1/2 C worth of
ingredients). The same leveling technique should be used with measuring spoons.
Tips : Measure dry ingredients over a plate or bowl so you can catch the excess and
put it back in the container.
Most ingredients don't need to be packed into the measuring cup. Granulated sugar
does it for you. Flour should actually be aerated or fluffed up before measuring. Brown
sugar is one exception, if you want to pack down while measuring in order to get the
proper amount.
Measure liquids at eye level. In other words, place the cup on a flat surface and
crouch down so your eyes are at the same level as the cup in order to check the accuracy of
the amount in the cup.
To measure solid fats (shortening, butter etc.) : Most butter has measurements
listed on the wrapper, so you can simply cut off the amount you need. If that information is
not available, to measure fats accurately, pack them down in the cup to get rid of air pockets.
It’s easier to pack fats at room temperature. Another method that works well for butter and
FOOD (FISH) PROCESSING 77
K to 12 – Technology and Livelihood Education
especially shortening is water displacement (this works for any fraction of a cup
measurement). For instance, if you need 1/2 C shortening fill a 1 cup measure 1/2 full with
water. Carefully add shortening to the cup until the water reaches the top of the cup. Drain
the water and use the shortening.
Abbreviation Long
c cup
gal gallon
gm gram
kg kilogram
lb pound
ml mililiter
oz ounce
pt pint
qt quart
tbsp tablespoon
tsp teaspoon
Multiply By To Get
Pounds 16 Ounces
U.S. Metric
½ ounce 14 grams
1 ounce 28 grams
1 ¼ ounces 35 grams
1 ½ ounces 40 grams
2 ½ ounces 70 grams
1/2
1/16 cup (c) = 1 tablespoon (tbsp) = 3 teaspoons (tsp) 15 ml
fl.oz
1.3
1/6 cup = 2 tablespoons + 2 teaspoons 40 ml
fl.oz
2.7
1/3 cup = 5 tablespoons + 1 teaspoon 80 ml
fl.oz
5.3
2/3 cup = 10 tablespoons + 2 teaspoons 155 ml
fl.oz.
14
1 3/4 cup = 410 ml
fl.oz.
24
3 cups = 700 ml
fl.oz.
32
4 cups = 1 quart = 940 ml
fl.oz.
MISCELLANEOUS EQUIVALENT
1 teaspoon 60 drops
Multiply By To Get
Quarts 4 cups
To convert Degrees Fahrenheit (°F) to Degrees Celsius (°C), subtract 32 from °F first,
then multiply by 0.56.
For example, to convert 200°F to °C,
(200 - 32) x 0.56 = 94°C
32 °F 0°C 0 °C 32 °F
40 °F 4.4 °C 10 °C 50 °F
50 °F 10 °C 20 °C 68 °F
60 °F 15.6 °C 30 °C 86 °F
70 °F 21.1 °C 40 °C 104 °F
80 °F 26.7 °C 50 °C 122 °F
Any set of information or data collected for study should be organized and analyzed
systematically for easier and faster interpretation. To do this, collected data may be
presented in any of the following forms:
1. The textual forms are used when data to be presented are few.
2. The tabular and graphical forms are used when more detailed information is to be
presented.
Raw Materials:
Vinegar - 1 cup
Salt - 5 tablespoons
Sugar - 5 tablespoons
Steps:
Recording Skills
Accuracy
Er – Ea
A x 100%
Ea – absolute error
A - accepted value
Precision
In common usage accuracy and precision are often used synonymously. But in
science it is important to make a distinction between them. You should learn to use the two
terms correctly and consistently. Precision is the agreement among several measurements
that have been made in the same way.
You can do this by examining a few samples from each box. This process is called
sampling and the defined set of that sample is called population.
When for example, a housewife buys a cavan of rice, she examines only a handful of
rice from the cavan to find out whether it is of good quality or not.
Self-Check 1.1
Direction: Complete the list of measurement and conversions. Use extra paper for your
computation. Write the answer in your answer sheet.
1. 1 quart = _________cups
2. 12 tbsp. = _________ cup
3. 1 lb. = _________ grams
4. 14 grams = ________ once
5. 1 pint = ________ tbsp.
6. 1 tbsp. = ________ tsp
7. 1 cup = ________ tbsp
8. 1 pinch = ________ tsp.
9. 2.5 kg = ________ grams
o
10. 102.1 F = ________ oC
Procedure:
Vinegar - 1 cup
Salt - 5 tablespoons
Sugar - 5 tablespoons
Comments/Suggestions:
PERFORMANCE STANDARDS
Let us determine how much you already know about reviewing formulation. Take
this test.
Pretest LO 2
Multiple Choice
A. heterogeneous C. concentration
B. homogenous D. mixture
2. If you are asked to express concentration, which of these will you use?
3. In smoking fish, what ingredients and materials will you prepare and check?
4.What is taken into consideration when preparing curing solution for salting?
Read the Information Sheet 2.1 very well then find out how much you can
remember and how much you learned by doing Self-check 2.1.
Concentration
fish
For smoking:
For fermentation:
Ingredients : Salt
Salting/Curing:
The ratio of salt to fish depends on the method of salting to be applied to the fish. If
kench salting is used, the ratio is 1:7 by weight wherein one part of salt is added to seven (7)
parts of fish. If brine salting is used, the ratio is 1:4 by weight wherein one part of salt is
added to four (4) parts of fish. In dry salting to make brine, you use 1:3 by weight or you add
one part of salt to three (3) parts of fish.
Sugar concentrate:
The ratio of fruit juice or pulp to sugar depends on the degree of the pectin content of
the fruit. If the pectin is good, the ratio is 1:3/4 wherein one part of fruit juice or pulp is mixed
to three fourths (¾) part of sugar. If the pectin is not good, the ratio is 1:1 wherein one part
fruit juice or pulp is mixed with one part of sugar.
Smoking:
The ratio of salt to water for brining and brine cooking is 250 grams of salt to 800ml
water.
Self-Check 2.1
Directions: Read carefully the sentences. Then identify the word being describe in each
sentence and write it in a blank before the number.
__________________2. It is the total amount spent for goods or services including money
and time and labor.
__________________ 4. It refers to the combined costs of raw material and labor incurred
in producing goods.
Multiple Choice
Directions: Read carefully the questions. Choose the answer from the options given.
1. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?
a. 250 g b. 270 g
c. 260 g d. 280 g
2. You are instructed to process fermented fish. What is the ratio needed to
ferment fish and salt by weight?
a. 1:4 b. 1:5
c. 1:6 d. 1:7
a. 250 g b. 270 g
c. 260 g d. 280 g
4. In your laboratory room, your group leader asks you to prepare the mixture for
mango jam. What is the proportion needed?
5. Using 1:3 ratio in salting fish, how many grams of salt is needed to salt the fish
weighing 900 grams?
a. 300 g b. 400 g
c. 500 g d. 200 g
PERFORMANCE STANDARDS
Let us determine how much you already know about calculating the production
input and output . Take this test.
Pretest LO 3
Multiple Choice
Directions: Read carefully the questions. Choose the answer from the options given.
1. If you buy ¼ kilo of sugar to be used in pickling how much is this in grams?
a. 250 g b. 270 g
c. 260 g d. 280 g
2. You are instructed to process fermented fish. What is the ratio needed to
ferment fish and salt by weight?
a. 1:4 b. 1:5
c. 1:6 d. 1:7
a. 250 g b. 270 g
c. 260 g d. 280 g
4. In your laboratory room, your group leader asks you to prepare the mixture for
mango jam. What is the proportion needed?
5. Using 1:3 ratio in salting fish, how many grams of salt is needed to salt the fish
weighing 900 grams?
a. 300 g b. 400 g
c. 500 g d. 200 g
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.
Sugar 250 g
Vinegar 250 ml
Salt 15 g
Carrots 150 g
Sayote 250 g
Bell pepper 75 g
Garlic 50 g
Ginger 50 g
Onion 75 g
2. Smoked Fish
Data: Item Weight
Bangus 1 kg
Salt 250 g
Water 800 ml
Sugar 1 or ¾ c
4. Fermented fish
Data: Item Weight
Salt 1 kilo
5. Pickled Fish
Data: Item Weight
Vinegar 1 cup
Salt 5 tbsp
Sugar 5 tbsp
ACTUAL SPOILAGE/REJECTS
Actual spoilage rejects and their corresponding percentage depend on the product to
be made.
For example, in mango jam, spoilage refers to the peel of mango and seeds. The
products left during packing are not classified as spoilage rejects. In pickled fish, the skin of
the calamansi, garlic and the intestinal organ of fish are included in the spoilage. In smoked
fish, the intestinal organ is the reject. Lastly, in fermented fish and other fishery product,
small seashell, small stone and seaweeds are the spoilage.
Yield refers to the number of finished products after computing for the production
output and input.
X 100%
% Yield production input
production output
Self-Check 3.1
Direction: Identify the following. Write your answer on the space provided for.
PERFORMANCE STANDARDS
Let us determine how much you already know about computing the cost
production. Take this test.
Pretest LO 4
Multiple Choice
Directions: Choose the word or words that is described in each sentence. Write the letter
only in your answer sheet.
2. It is something that enters a process from the outside and is acted upon or integrated
in the main body of data.
A. production report C. input
B. output D. documentation
4. A written record showing the input – output relationship in determining the yield from
a certain procedure.
A. input C. production report
B. output D. documentation
Read the Information Sheet 4.1 very well then find out how much you can
remember and how much you learned by doing Self-check 4.1.
1. It gives us a reference data on the materials used together with their correct
magnitude.
2. It determines the economic viability of the product.
3. Records serve as a basis for planning.
4. Records greatly help in making right decisions.
Second, make a necessary listing in your notebook of all the materials and
ingredients used. It is important to note how much or how many. This is what we call
recording or documentation.
Description of Materials:
Other Ingredients:
Salt 75 g
Black pepper 15 g
Minced garlic 15 g
Input: 1680 g
Wastage 480 g
Percentage Yield 71 %
TOTAL 202.00
Self-Check 4.1
Matching Type
Directions: Match the item in column A with those in column B. Write the letters only.
A B
Production Cost
Product:_________________________________
TOTAL
1. Preserving jars =P
2. Label = P _________
=P
Comments/Suggestions:
REFERENCES
LO1
CBLM – Fish Processing II, pp. 2 – 13
LO 2
CBLM – Fish Processing II, pp. 15 – 17
LO 3
CBLM – Fish Processing II, pp. 20 – 21
LO 4
CBLM – Fish Processing II, pp. 54 – 56
LEARNING OUTCOMES:
At the end of this Lesson you are expected to
do the following:
Label – any tag, brand, mark, pictorial, or other descriptive written mater.
Laminates – are made of two or more basic films held together by adhesives.
They provide better protection to food due to improved barrier properties.
Vacuum packaging – may be defined as taking of air from the container during
sealing in order to preserve the products.
PERFORMANCE STANDARDS
1. Lay –out plans of fish processing area are interpreted based on set
standards.
2. Signs and symbols are translated according to established standards.
Let us determine how much you already know about interpreting lay-out. Take
this test.
Pretest LO 1
Directions:
Read and understand the questions below. Select the best answer for each item and write
your choice on your answer sheet. Do not write anything on the module.
A. storing C. preparation
B. receiving D. processing
A. sterilizing C. preparation
B. storing D. labeling
B. labeling D. preparation
4. The purpose of this activity is to give the correct information about the product
A. storing C. processing
B. labeling D. receiving
5. One purpose of this processing activity is to prolong the keeping quality of the finished
product.
A. labeling C. processing
B. storing D. preparation
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.
1. Receiving. This activity 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 the preparatory steps such as washing, eviscerating, cutting,
brining, and pre-cooking the fish by steaming, blanching, or broiling.
3. Processing/sterilizing. This activity involves the final processing and complete sterilization
of the processed finished product.
4. Storing. Storage room is provided for storing finished product such as canned/ bottled fish,
smoked fish, salted fish, pickled fish and other processed fishery products. Proper storage
will also extend the shelf life of the product.
5. Packaging. This processing activity involves the wrapping or enclosing food and fish
products in bottles or in cans for the purpose of protecting and preserving the finished
products.
6. Labeling. The purpose of this activity is to give the correct information about the product.
Self-Check 1.1
Directions: Identify the following. Write your answer on the space provided for.
10. _________________ may be defined as taking of air from the container during sealing in
order to preserve the products.
Procedure:
a. splitting
b. brining
c. pre-cooking
d. drying
3.Smoking
4.Cooling
5.Packaging
Legend:
Technology Process
Related Process
Temporary Delay
Comments/Suggestions:
PERFORMANCE STANDARDS
Let us determine how much you already know about perform outer packaging
procedures. Take this test.
Pretest LO 2
Directions:
Choose and encircle the letter of the correct answer.
A. polyvinylchloride C. polystyrene
2. Packaging material which is resistant to high temperature but poor quality in low
temperature and becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
3. Packaging material which is hard and glossy but grease resistant and brittle at all
temperatures.
4. Packaging container which is effective in chilling fish because it can resist extreme heat
and can retain coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
Read the Information Sheet 2.1 very well then find out how much you can
remember and how much you learned by doing Self-check 2.1.
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 good eye appeal to the consumer / buyer. Good package
promotes good market of 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 serves as a medium of
communication to the consumer / buyer especially the complete information stated on the
label about the product. This eliminates high labor cost and improves marketing aspect. It is
also easy to handle, open, use, and dispose. Lastly. a good packaging material fits into the
cabinets, shelves, freezers, refrigerators, and other storage areas.
1. 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).
Polystyrene. This is transparent and has low obstruction to water vapor and gases. When
treated with other materials like synthetic rubber, this can be easily shaped and molded with
pressure.
Polyvinyl Chloride (PVC). There are two types of PVC, namely, plasticized and rigid.
Plasticized PVC are soft plastics and used in the making of films. Rigid PVC is hard and is
used in the production of trays due to its water proof and gas barrier properties.
2. Films
Films are web materials with thickness of 0.25mm. Materials more than 0,25 mm
thickness are called sheet. In choosing plastic films for packaging, the specific properties
such as tensile strength, puncture resistance, flex/crack resistance, water vaporand gas
barrier, clarity, and gloss and heat sealability (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).
Basic Films.
1. Polyethylene (PE). PE is also called as polyethylene and used commonly due to its low
cost, relative strength and flexibility even at low temperature (Hermes, 1998). PE is heat
sealable but cannot be utilized in the manufacture of boil-in-bag pouches (Bremmer,
1985).
4. Polyester (PET). It has excellent gloss, low gas permeability, low moisture transmission,
high tensile strength, and can be used in a very wide range of temperatures up to
300°C. It is oftentimes laminated with polyethylene due to its poor heat sealing
properties (Kail. 1985).
5. Polyvinyl chloride (PVC).This is hard and glossy, but grease resistant and brittle at all
temperatures. Its film can be made into shrinkable forms with low temperature stability
by using special treatment methods (James, 1985).
6. Polyvinylidine chloride (PVDC). This is commercially known as saranor Cryovacs. This
is one of the most protective films because it is shrinkable and capable of withstanding
low freezing temperature. (Samuels, 1985).
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.
2. Retort pouch pack. This is made from laminates of polyester/aluminum film and
polyolefine like polyethylene. The layers are bonded together with glue of high
performance. Its use is preferable due to less heat damage of texture and
nutrient.
Locally, polystyrene boxes are popular for transporting of fish from the
wharf to the market or processing plant. But they are difficult to clean
because of the trapped container water in the ridges and are not durable
especially if pores are damaged.
Vacuum Packaging
Vacuum Packaging may be defined as taking off oxygen from the container during
sealing in order to preserve the products.
1. Vacuum-packed products are not applicable to fish roe and mussel meat.
2. The label of the vacuum-packed products are not readable due to deformity of
the surface of the pack.
3. Vacuum-packed products should be refrigerated below 3°C or 37.4°F to prevent
production of toxin by clostridium botulinum.
Self-Check 2.1
Directions:
Choose and encircle the letter of the correct answer.
1. This packaging material is resistant to high temperature but has poor quality in low
temperature and becomes brittle.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
A. polyvinylchloride C. polystyrene
3. This packaging containers are popular for transporting fish from the wharf to the
processing plant but difficult to clean due to the trapped water in the ridges.
A. polyethylene C. polypropylene
B. polystyrene D. polyamide
4. This container is effective for chilling fish because it can resist extreme heat and can
retain coldness inside.
A. polyethylene C. polystyrene
B. polypropylene D. polyamide
9. This packaging material is hard and glossy but grease resistant and brittle at all
temperatures.
Procedure:
Activity Sheet
Comments/Suggestions:
REFERENCES
LO1
CBLM (Fish Processing II)
LO 2
CBLM – Fish Processing IV, pp. 4 – 8
LEARNING OUTCOMES:
At the end of this Lesson you are expected to
do the following:
Food safety – the assurance that food will not cause harm to the
consumer when it is prepared and/or eaten according to its intended
use.
Good grooming – the art of cleaning and maintaining proper and neat
appearance of the body.
Input – something that enters a process from the outside and is acted
upon or integrated.
PERFORMANCE STANDARDS
Let us determine how much you already know about observing personal hygiene
and good grooming. Take this test.
Pretest LO 1
Directions: Read each statement carefully and choose the letter of the best answer.
2. Which of the following refers to the science of good health that signifies cleanliness and
freedom from the risk of infectious diseases?
A. hazards C. hygiene
B. sanitation D. cleanliness
3. When do personnel wash their hands wherein personal cleanliness may affect food
safety?
A. at the start of food handling activities
B. immediately after using the toilet
C. after handling raw food or any contaminated material
D. all of the above
Read the Information Sheet 1.1 very well then find out how much you can
remember and how much you learned by doing Self-check 1.1.
c. 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 in order 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.
Apron Hairnet
Hand Washing
Personnel should always wash their hands when personal cleanliness may affect
food safety, as shown in the following practices:
People engaged in food handling activities should refrain from behavior that
could result in food contamination, such as the following:
d. Smoking
e. Spitting
f. Chewing or eating
g. Sneezing or coughing over unprotected food
Personal effects such as jewelry, pins or other items should not be worn or
brought into food handling areas if they pose a threat to the safety and suitability of
food.
1. All entrances and exits must be provided with screened doors swinging outward.
2. Signs of entrance and exit must be posted in corresponding areas.
3. Some organizations require thorough washing of hand and foot bath before entry into
a work area.
4. Wear appropriate work outfit before entry. Deposit them at designated areas upon
exit from the place.
Self-Check 1.1
Directions:
Write TRUE if the statement is correct and FALSE if the statement is wrong.
__________ 2. People suffering from or a carrier of a disease should not be allowed to enter
any food handling area.
__________ 4. Workers should be well-groomed, that is to say, make up is a must for girls.
__________ 6. A mask should be worn to cover the mouth during food preparation.
__________ 7. An apron or a laboratory gown that is fitted, cleaned, and pressed must be
worn.
epidemiologically indicated.
__________ 10. It is advisable to work or prepare foods even with infected wounds or cuts.
water
soap
faucet
drier
brush
towels
tissue paper
sanitizer
alcohol (70% ethanol)
Procedure:
Precautions:
Comments/Suggestions:
PERFORMANCE STANDARDS
Let us determine how much you already know about implementing food safety
practices. Take this test.
Pretest LO 2
1. How will you ensure the safety of raw materials particularly the quality of fish in
processing especially during handling?
D. all of these
2. What is the purpose of applying strict quality control in choosing raw materials for
processing?
3. How will you ensure that the workers can handle food safely during production?
4. In keeping equipment and facilities safe and sanitary, what must be considered?
A. GMP C. HACCP
6. GMP covers 3 accepted standards in the maintenance and safety of the following except
one. Which is not included?
C. housekeeping activity
7. What is the best standard operating procedure in maintaining the safety of equipment
and facilities?
A. thorough washing
C. both a and b
8. For the product to be safe, it must be properly labeled. The following information shall be
declared in every label except one. Which one is not?
A. name of product
C. net weight
Read the Information Sheet 2.1 very well then find out how much you can
remember and how much you learned by doing Self-check 2.1.
The correct brine concentration, amount of other ingredients and the time of soaking
must be strictly observed to ensure uniformity of every batch.
For bulk packs, check if product is properly stacked in carton boxes or wooden (palochina)
boxes that are lined with high density polyethylene plastic film.
In labeling, check if it carries appropriate labeling in accordance with the rules and
regulations on labeling of pre-packaged foods. The following information shall be
declared in every container whether in bulk or in retail package.
1. The name of the product and product identification (generic name), printed in
bold capital letters.
2. Name and address of the manufacturer
3. Net weight (in metric units)
4. Ingredients (itemized in decreasing order)
5. Chemical additives e.g. preservatives
6. Open date marking e.g. “Best before” or “Consume before Date”
7. Lot Identification Code (Repackers must use manufacturer’s lot I.D. code)
8. Storage instruction: Store in a cool dry place.
1. Same as in numbers 1, 3 to 8.
1. Check if properly identified and if new production batches are segregated from
previous batches
2. Check if during storage and transport, product is not exposed to any of the
following
direct sunlight or near source of strong sunlight
high temperature and humidity
contamination with moisture
contamination with dust or filth from the environment
1. 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. Manufacturers shall provide traders with a Certificate of Quality of
the specified batch or lot sold to the repackers or traders.
2. Check quality control record.
3. Check marketing and distribution record.
Good Manufacturing Practices (GMP) is a broad term and includes accepted standards in
the safety and maintenance of the following.
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.
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.
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.
3. 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 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.
A good processing plant should have an effective pest control to keep it free
from rodents and insect pests. Cleanliness of processing equipment, utensils
and surroundings prevents both infestation and contamination.
Self-Check 2.1
Directions: Fill in each blank with a word or words to make the statement complete.
6. __________ are situations that ensure safety of workers as well as food products that
reach the consumers.
7. __________is a disinfecting solution available for rinsing hands before handling food.
9. __________ refers to clean water that is safe for drinking and cleaning.
PERFORMANCE STANDARDS
Let us determine how much you already know about conducting work in
accordance with environment policies and procedures. Take this test.
Pretest LO 3
3. Biological action, sedimentation, soil absorption, evaporation, and dilution are the
principles of:
A. Screening
B. Lagooning- biological disposal
C. Spray – irrigation – land disposal
D. Chemical treatment
4. Which of these types of lagoon is used in disposing industrial wastes which meets
the requirements of industries discharging small daily volume of wastes on a
seasonal operation?
A. Impounding lagoon
B. Flow – through lagoon
C. Aerated lagoon
D. Anaerobic lagoon
6. Hazard Analysis Critical Control Point (HACCP) involves the following prerequisite
programs except:
A. Good Manufacturing Practices
B. Sanitation Standard Operating Procedures
7. HACCP means
A. Hazard Applicable Control Critical Point
B. Hazard Analysis Critical Control Point
C. Hazard Approach Critical Control Point
D. Hazard Acceptable Critical Control Point
8. Which of the following does not belong to the group of HACCP concepts?
A. sanitation control of the potential hazards
B. a preventive system of control particularly on biological hazards
C. a system approach for estimating the risk in producing a food product.
D. universally recognized system as the most effective way to prevent food
borne illness.
Read the Information Sheet 3.1 very well then find out how much you can
remember and how much you learned by doing Self-check 3.1.
1. Hazard analysis
2. Identify critical control points
3. Establish Control limits
4. Monitor critical limits
5. Establish corrective actions in case of deviation from established critical limits
6. Establish verification procedure to ensure that the system is consistent
7. Establish record keeping procedures
Hazard Categories
Category Descriptions
Ingredients Unsuitable
Unclean
Adulterated
Misapplication
Misapplication
Application area
Production condition
This provides the sanitary infrastructure for Food Safety that the:
SSOP are components of GMP that emphasize sanitation procedure. They include:
a. Safety of water that gets in contact with food and food surfaces;
b. Condition and cleanliness of food contact surfaces;
c. Measures to prevent contamination;
d. Employee hygiene practices;
e. Control of employee health conditions that could result in contamination of
food and food surfaces;
f. Protection of food and food contact surfaces from adulteration with toxic and
other harmful components;
g. Proper labeling and storage and use of toxic; and
h. Control of pests.
1. Building
a. Walls. There should be no double walls that could harbor rodents and insects.
b. Screens. The openings such as windows and doors should be properly
screened to prevent insects and birds from entering into the laboratory rooms.
c. Ceilings, walls and floors. These should be smooth and washable, with a
minimum of ledges, beams, and areas where dust and debris could
accumulate. Floors should be in good repair, well drained, and easily cleaned.
d. Ventilation. There must be enough ventilation to prevent condensation.
Condensate forming on overhead pipes and beams may drip into products
and containers and deteriorate structures.
e. Paint. It should stand up under the conditions of use expected because
flaking and peeling of paint on walls and ceiling above food handling areas is
a source of contamination.
2. Plant Lighting
a. Light should be even and without glare, strong reflections or deep shadows,
and of proper color rendition.
b. Light bulbs and tubes should be of the safe type to prevent contamination by
broken glass and to protect workers
4. Drainage
a. Gutters should be accessible for cleaning.
b. Water flow should be adequate to remove wastes and round bottoms are
easier to clean
c. Floor should be smooth and sloped between 1/8 to 3/8 inch per foot to
prevent standing waste and water.
d. Water should not run across floors where employees walk.
6. Drinking Fountain
a. There must be one drinking fountain for every 50 employees.
b. The water temperature must range from 45- 50F is desirable.
c. It should be conveniently located but not within toilet rooms or over hand
washing sinks.
7. Toilets
a. Water flushed toilet is preferable and should be set free from all enclosing
wood.
b. The number of toilets depends on the number of employees.
9. Employee Sanitation
a. Employees’ personal hygiene such as proper clothing, head covering, gloves,
and boots should be checked properly.
b. Wearing jewelries and keeping objects in breast pockets should be avoided.
c. Spitting of employees on the floors and walls as well as smoking are strictly
prohibited.
Waste Management
1. It is defined as handling of all wastes in the plant including food wastes, scratch
paper, and fallen dry leaves on the ground, trim wedges and many others into useful
products.
2. It is the utilization of wastes by recycling and reusing these wastes into other
valuable products good for the health of the people to arrive at zero waste.
Republic Act no. 9003 known as the National Solid Waste Management Act is issued
as part of War on Waste (WOW). To fight against waste provides that all wastes matter will
be recycled and reused into useful items.
4. Chemical Treatment. Chemical precipitation is a form of partial treatment with the use
of chemical coagulants of lime followed by ferrous sulfate or alum. It removes 25% to
50% of the biochemical oxygen demand. Analytical measurements such as
biochemical oxygen demand (BOD), chemical Oxygen demand (COD) and solid
determination are valuable as control measurements.
BFAR shall withdraw the accreditation for plants with critical deficiencies.
Delisted plants may apply for re-accreditation after corrective actions have been
effectively instituted on deficiencies that have caused the withdrawal of
accreditation.
1. Coverage:
a. all "processors"
Exempt:
Fishing vessels
Common carriers
Retail
b. All importers
a. Every "processor" must conduct a hazard analysis to determine whether they have
likely food safety hazards that they must control.
If no:
they do not need a HACCP Plan for the time being (assuming they're right). they
must reassess, however, whenever a significant change occurs.
If yes:
Where hazard analysis reveals need, every "processor" must have a written HACCP
a.
plan that's specified to location and kind of product.
These include anything that causes food to be unsafe under the act. (Ex. toxins,
micro, chemicals, pesticides, drug residues, physical hazards, decomposition
Critical control points to control hazards that can occur both inside & outside the
ii.
processing plant. (HACCP PRINCIPLE #2)
Critical limits (i.e., safe operating parameters) for the CCP's. (HACCP
iii.
PRINCIPLE #3)
c. Signing/dating: Plan must be signed/dated by a senior firm official. This must occur
initially, upon modification, and at least annually.
4. Corrective Actions
b. Do the following:
Check the plan to see if it needs to be modified; modify as necessary (Must use
trained individual).
Verifying the HACCP plan: Processors must reassess adequacy of their HACCP
a.
plan at least annually or whenever a significant change occurs.
i. Processors must follow written verification procedures that are in their HACCP
plans for reviewing consumer complaints, calibrating their monitoring devices,
engaging in any end-product testing.
ii. Processors must review monitoring and corrective action records within one
week of the creation of the records, and must review calibration & end-product
testing records within a reasonable time.
iii. Processors must check whether their consumer complaints that alleged safety
problems reveal any problems with their HACCP systems that must be fixed.
6. Records
a. Monitoring and similar records must state the name and location of the processor,
date and time, signature/initials of person making the record.
c. Plans, HACCP records, and sanitation records, must be available to FDA inspectors
fro review and copying. Consumer complaints are not available, but the consumer
complaint SOP is available
d. All plans and records in possession of FDA are deemed to be not available for public
disclosure per FOIA regulations. Exceptions: (1) previously disclosed or abandoned
materials; (2) discretionary disclosure in accordance with FDA's FOIA regulations.
7. Training
Developing the HACCP plan or adopting a generic-type HACCP plan to fit the
specific needs of a processor.
Processors have a choice: they may either obtain training for one or more of their
c. own employees, or they may hire trained independent contractors to perform these
functions.
8. Sanitation
a. Monitoring and recordkeeping. Processors must monitor and keep records in eight
(8) enumerated areas of sanitation. Processors may establish their own monitoring
frequencies. This monitoring and recordkeeping may be part of the processor's
HACCP system or in a parallel system outside of the HACCP plan. FDA has access
to these records. The regulations recommend that processors have a sanitation
SOP for the 8 enumerated areas, but it is not required.
Importers must verify that their overseas suppliers follow HACCP. there are two
a.
ways to verify:
Obtain product from a country with which the U.S. has a HACCP-based
i.
agreement on the equivalency of inspection programs. or
a. Controlling the origin of mollusk shellfish (i.e. properly classified waters) is most
important preventive control for most hazards. Thus, the HACCP plans of
If properly "tagged".
a. Botulism is a significant likely hazard for this type of product if not sufficiently
controlled. Thus, the HACCP plans of processors of smoked fish must include how
they are controlling this hazard to ensure zero toxin production in the product for a
time slightly beyond the shelf life of the product.
a. The industry has two years to obtain training, write HACCP plans, install HACCP
systems, engage in sanitation monitoring, etc. FDA is preparing to conduct
voluntary, "dry run" HACCP inspections during this two year period. Full, mandatory
implementation must occur by the end of this period.
Self-Check 3.1
Write TRUE if the statement is correct and FALSE if the statement is wrong.
________ 2. The manufacturing process does not contain control processing in breast steps
that effectively destroy bacteria.
________ 6. Spitting of employees on the floors and walls as well as smoking are allowed.
________ 7. Washing facilities should be placed near the toilets and in the washing area.
________ 9. Chemical precipitation is a form of partial treatment with the use of chemical
coagulants of lime followed by ferrous sulfate or alum.
________ 10. Spray irrigation serves as an expensive and objectionable waste disposal
method when land is available.
Procedure:
Group students and have them identify and demonstrate the different ways of disposing
liquid waste.
Job Sheet
Comments/Suggestions:
PERFORMANCE STANDARDS
Let us determine how much you already know about participating in improving
environment practices at work.. Take this test.
Pretest LO 4
1. Which of the following environmental hazards refers to a sudden rise, usually brief, in the
water level of a stream to a peak from which the water level recedes at a slower rate?
A. flood C. Fire
4. Which of the following hazards usually happens during laboratory work wherein students
come in contact with poisonous/dangerous chemicals?
5. Which of the following environmental hazards refers to the discoloration of bodies of water
due to the presence of an extremely enormous amount of “bloom” of a group called
dinoflagellates which are toxic?
A. pollution C. Flood
D. all of these
9. What PD is the fire code of the Philippines containing salient provisions on death and
injury to persons and loss damage to property?
A. PD 9003 C. PD 1185
B. PD 8550 D. PD 9155
10. Which of the following refers to the release of a liquid petroleum hydrocarbon into the
environment due to human activity?
A. spill C. debris
B. flood D. pollution
Read the Information Sheet 4.1 very well then find out how much you can
remember and how much you learned by doing Self-check 4.1.
Floods
Flood is defined as a rise, usually brief, in the water level in a stream to a peak from
which the water level recedes at a slower rate.
4. Understand the warning message, the impacts of major, moderate or minor flooding
to your area and which areas are vulnerable to the different degrees of flooding.
5. In times of bad weather, always listen to official warnings issued by local authorities.
7. Prepare and discuss with other members of the community, the details of a local
hazard map.
8. Indicate the flood path and the sequences of flooding in the area.
9. Evacuation plans should be made in advance. Each member of the family must be
given specific role and responsibility in case of evacuation.
10. If your community has boats, make sure they are well maintained and properly tied
up to a tree or other permanent object. Emergency workers may assist people in
flooded areas. You may be able to help them.
11. Try to avoid walking through the flooded area. Flooding may have caused familiar
places to change since flood waters often erode roads and walkways. Flood debris
may hide animals and broken bottles and sharp steel ends.
13. Do not touch any damp electrical sockets or turn on the electricity if the house had
been flooded until it has been checked and dried up for some time.
1. Inform your neighbors that you are returning home and obtain advice before making
a decision.
2. Roads may still be closed because they have been damaged or are still covered by
water. If you happen to come across such road with stop signs please avoid these
roads and find another way.
3. Keep listening to the radio for news. Additional flooding or flash flood may occur.
Floods can cause emotional and physical stress. You need to look after yourselves
and your family during the transition period. It may take some time to get a house back into
its original condition. There are ways that can help you and your family return to normal life.
1. Before entering the house, get advice from skilled persons about the supply of
electricity, water, gas, and others. Get their advice on the necessary repairs and do
not enter the house if you cannot get any advice.
2. Rest and eat well before starting clean up operations. Make sure that there is no
more threat of the occurrence of flash flood.
FIRE
Fire is frequently referred to as rapid oxidation with the evolution of light and heat. It
is the result of chemical combination of materials (fuel) with oxygen in the presence of
enough heat.
Classes of Fire
Class A. It is a freely burning fire in ordinary combustible materials such as wood, cloth,
paper, and others.
Elements of Fire
and the Fire Triangle
Oxygen Sources Heat Sources
Approximately 16% Required To Reach Ignition Temperature
Normal air contains 21% O2. Open Flames - The Sun
Some fuel materials contain Hot Surfaces
sufficient oxygen within their Sparks and Arcs
makeup to support burning. Friction - Chemical Action
Electrical Energy
Compression of Gases
Physical State
What is PD 1185?
PD 1185 is the fire code of the Philippines containing these salient provisions;
WHEREAS, death and injury to persons and loss damage to property by fire have reached
alarming proportion that the economic and social gains of the society are being continually
undermined;
WHEREAS, in order to effect a meaningful reduction of the alarming fire losses, there is a
need to develop national consciousness and involvement of all persons in the prevention
and suppression of fires;
WHEREAS, fire prevention and suppression require the adoption of uniform fire safety
standards, the incorporation of fire safety construction and provision of protective and safety
devices in buildings and structures;
WHEREAS, in order to effectively implement all efforts to minimize the occurrences of fires
and their destructive effects, full financial, equipment and personnel support by the
government and the private sector is necessary;
Phases of Fire
4. Heat Stage
Electrical Blackout
Rehabilitation Phase
1. Do not panic.
2. Increase fluid intake to prevent dehydration, but if not tolerated orally, may be
brought to the hospital for intravenous fluid treatment.
3. Induce vomiting.
4. Seek medical assistance in case of complication that may result to hepatitis, typhoid
fever, diarrhea, cholera, dysentery, amoebiasis, etc.
Rehabilitation Phase
1. Encourage regular vendors selling outside the school to observe proper food
handling and preparation
2. Authorize guards to station outside the school to check and remind street vendors to
cover prepared food.
3. Require the students to bring their own eating utensils such as plates, spoon and
forks, and glasses when they buy street food.
4. Have regular checking by authorized sanitary inspectors of the facilities and food
handlers in the school canteen.
Red Tide
Rehabilitation Phase
Pollution
Rehabilitation Phase
Seek medical assistance for water-borne casualty.
Self-Check 4.1
Directions: Write True, if the statement is correct and False, if the statement is wrong.
____________ 1. Washing raw food thoroughly and cooking it properly is one of the
mitigations in case of food poisoning.
____________ 4. Milk and starch are examples of chemical spills that are hazardous and
dangerous.
____________ 5. Environmental hazards include flood, chemical spill, fire, pollution, brown-
out, red tide, and food poisoning.
____________ 6. There must be a provision of necessary tools like emergency kit in case of
flood and other emergencies.
____________ 7. Fire is not only hazardous to health but also a threat to economy.
____________ 8. Flood is the result of chemical combination of materials (fuel) with oxygen
in the presence of enough heat.
____________ 10. Just go near river banks or where there are signs of landslide or to areas
where people have vacated.
Procedure:
Activity Sheet
Comments/Suggestions:
REFERENCES
LO1
CBLM – Fish Processing II, pp. 14, 16 – 19
LO 2
CBLM – Fish Processing IV, pp. 13 – 16
LO 3
CBLM (Fish Processing), pp. 28 – 32
LO 4
CBLM (Fish Processing IV), pp. 4 – 14
1. A 1. Salinometer
2. A
2. Refractometer
3. B
4. D 3. Calibrate
5. A
4. Chlorine
6. A
7. B 5. Cylinder
8. A
6. Measuring cup for liquid ingredients
7. Distilled water
8. Thermometer
9. Weighing scale
10. One
11. Knives
12. Scissors
13. Tong
14. Chopping board
15. Earthen pots
Pretest LO2
Self-check 2.1
1. d 1. d
2. d
2. a
3. b
4. d
3. c
5. a
4. c 6. c
7. b
5. d 8. d
9. d
10. d
Self-check 2.2
1. Conformity
2. Device
1. d 1. Check
2. Breakdown
2. d 3. Crack
4. Electrocution
3. d 5. Inspect
6. Lubricant
4. d 7. Preventive Maintenance
8. Repairs
5. c 9. Switch
10. Switch – off
LO1. Gather and tabulate the recorded data relevant to processed food production.
Pre-test LO1 Self-check 1.1
1.b 1. 4
2.d 2. ¾
3. 454
3.b
3.a 3. 1:4
4. 250 grams
4.a
5. 1:3
5.a
1. D 1. SSOP
2. Labeling
2. D 3. Sanitation
4. GMP
3. A 5. Label
6. Good working conditions
4. D 7. Chlorinated water
8. PPE
5. A 9. Potable water
10. Brine solution
6. C
7. C
8. D
1. A 1. True
2. A 2. True
3. True
3. B 4. False
4. A 5. False
6. False
5. B 7. True
6. D 8. True
9. True
7. B 10. False
8. A
9. A
10. C
1. B 1. True
2. C 2. True
3. False
3. D 4. False
4. A 5. True
6. True
5. D 7. True
6. D 8. False
9. False
7. C 10. False
REVIEWERS
GIL P. CASUGA
Chief TESD Specialist
DOCUMENTORS / SECRETARIAT
PRISCILLA E. ONG FREDERICK G. DEL ROSARIO
K to 12 Secretariat Head Teacher III, BNAHS