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CBLM Food - Fish - Processing Grade 9 PDF
CBLM Food - Fish - Processing Grade 9 PDF
Learners Material
GOVERNMENT PROPERTY
NOT FOR SALE
ALLOTTED TO
Department of Education
Republic of the Philippines
Food (Fish) Processing Grade 9
Learners Material
First Edition, 2013
ISBN: ___________
Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Published by the Department of Education
Secretary: Br. Armin A. Luistro FSC
Undersecretary: Yolanda S. Quijano, Ph.D.
Assistant Secretary: Elena R. Ruiz, Ph.D.
TABLE OF CONTENTS
Title Page.
Acknowledgement.
ii
Introduction.
10
11
Pre-Assessment.
12
13
15
Pre-Assessment..
15
What to Know
19
19
What to Process
22
24
What to Transfer.
26
Post-Assessment
27
30
Learning Objectives
31
Pre-Assessment... 31
What to Know 34
4
What to Process 39
What to Reflect and Understand 41
What to Transfer.. 43
Post-Assessment. 44
Module 3. Inspect and Sort Raw Materials and Products ( IS) 47
Learning Objectives. 47
Pre-Assessment 48
What to Know 49
L O 1.1. Prepare for Sampling . 49
Definition of Terms..
50
What to Process. 54
What to Reflect and Understand 56
What to Transfer 56
Post-Assessment.. 57
Module 4. Inspection of Raw Materials and Products..
58
Learning Objectives
58
Pre-Assessment..
59
What to Know..
61
What to Process..
75
78
What to Transfer... 79
5
Post-Assessment. 80
LO 2. Inspection of Packaging Materials.
82
Learning Objective.
82
Pre-Assessment.
83
What to Know..
84
What to Process..
91
92
What to Transfer.
93
Post-Assessment
94
95
Pre-Assessment..
96
What to Know..
97
What to Process..
111
112
What to Transfer.
114
Post Assessment
115
117
Learning Objectives
117
Pre- Assessment.
118
What to Know..
119
What to Process..
131
132
What to Transfer.
132
Post-Assessment..
133
134
What to Know
134
Introduction
134
Learning Objectives.
134
Pre-Assessment..
135
What to Process..
141
142
What to Transfer.
142
Post-Assessment
143
Module 6. Prepare Raw and Packaging Materials and Supplies for Processing
Learning Objectives
145
Pre-Assessment.
146
What to Know.
148
What to Process.
155
155
What to Transfer
156
Post-Assessment..
157
158
Learning Objectives.
158
Pre-Assessment..
159
What to Know..
159
What to Process...
166
166
What to Transfer..
167
Post-Assessment
167
Glossary of Terms..
168
References
170
Introduction
Welcome!
The Food (Fish) Processing is a course which comprises the
knowledge, skills and attitude for Fish Processors and leads to the
specialization on Food Processing NC I, II and III
The course Food (Fish) Processing contains training materials and
activities related to environment and market implementation of
sampling
General Objectives:
At the end of this course, you are expected to:
Recognize Personal Entrepreneurial Competencies( PECs) and skills
needed in Food( Fish) Processing.
Recognize and understand the potential customer/market in food
processing (E&M)
Create new business ideas in Fish Processing by using various
techniques
Implement sampling procedures (SP)
Inspect and sort raw materials and products (IS)
Dispense non-bulk ingredients (DI)
Prepare raw and packaging materials and supplies for processing (PR)
Content Standards
Performance Standards
Learning Objectives
Pre-Assessment
Post Assessment
10
11
Pre-Assessment
Directions: Provide information on what you already know in the first column
(K), and what you want to know in the second column (W). You will record
what you have learned in the third column (L) as the lesson proceeds. In the
fourth column (S) So What list ways by which the new knowledge will be
useful for you in terms of Personal Entrepreneurial Competencies (PECs)
Environment and Marketing (E&M), Sampling Procedure (SP), Inspection and
Sorting (IS), Dispensing Non-Bulk Ingredients (DI), and Preparing Raw and
Packaging Materials and Supplies for Processing (PR).
K (Know)
W (Want)
PECs
E&M
SP
IS
DI
PR
12
L (Learned)
S (So What)
Learning Goals/Targets
Having identified your strengths and areas for improvement, you
should now be ready to set your learning goals and target.
Now, think further and write your goals and targets below.
GOALS
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
TARGETS (specific objectives with dates indicated)
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
13
Have
you
ever
thought
of
running
your
own
business?
Entrepreneurship has brought great success to some, but it's not a career
path for all.
Do you think you can handle the stress and hard work that go
with running a small business enterprise? The key to success with a small
business enterprise is your entrepreneurial ability to produce the desired
results. Before embarking on your first business, it's worth spending some
time evaluating your own preparedness for entrepreneurship. Try to examine
your own personality and compare it with the Personal Entrepreneurial
Competencies (PECs) of a successful entrepreneur. Ask yourself if you are
ready to enter into the world of business. If your answer is yes, take this
reminder: Successful entrepreneurs continuously develop and improve
their PECs.
Content Standard
The learner demonstrates
understanding of Personal
Entrepreneurial Competencies
(PECs)
Performance Standard
The learner prepares an activity plan
that addresses his/her development
areas based on his/her PECs and
improves further his/her areas of
strength.
14
Learning Objectives:
1. Assess ones Personal Entrepreneurial Competencies
characteristics, attributes, lifestyles, skills and traits
(PECs):
Pre- Assessment
A. Matching Type
Directions: Column A lists the characteristics of a successful
entrepreneur. Draw a line from the items in Column A that
connects the correct definition of terms listed in Column B.
Column A
Column B
1.
2.
3.
4.
5.
6.
7.
8.
9.
Hardworking
Self-confident
Profit-Oriented
Goal-Oriented
Persistent
Responds to feedback
Willing to listen
Committed
Reliable and has
integrity
10. Risk-taker
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
15
Are you done? This time you will do another set of preassessment which could give you a better understanding of
what this module is all about. Are you ready? Lets begin!
B. Multiple Choice.
Directions: Read and study the situation that describes entrepreneurial
characteristics or attributes. Answer the question by writing
the letter of your choice in your assignment notebook or the
answer sheet provided.
Mrs. Gina Magno opens up her own processed fish product
business.
She
knows that her personal entrepreneurial
characteristics
are
insufficient
to
ensure
a
successful
operationalization of a business that she has in mind. Your answers
to the questions below will help in developing her PECs.
1. What PECs must she possess if there are customers who complain about
the quality of her product?
a. Hardwork
b. Patience
c. Versatility
d. All of the above
2. Which of the following is NOT considered a characteristic of an
entrepreneur?
a. Copes with failure
b. Dependent
c. Opportunity seeker
d. Persistent
16
17
C. Self- Assessment
Directions: Below is a list of Personal Entrepreneurial Competencies (PECs)
of a successful entrepreneur.
column that indicates your strong PECs. The check mark on the
3rd column are those PECs that need to be developed.
Strength
Hardworking
Self-confident
Builds for the future
Profit-oriented
Goal-oriented
Persistent
Copes with failure
Responds to feedback
Demonstrates initiative
Willing to listen
Sets own standards
Copes with uncertainty
Committed
Builds on strengths
Reliable and has integrity
Risk-taker
18
Needs to be Developed
Continue your
What to KNOW?
Lesson1.
obviously, you are looking for income because you know that this will
be your bread and butter not only for you but also for your family.
19
Therefore, you must see to it that the business can generate income.
Another plan of action is to expand your own business with generated
income.
5. Goal-Oriented:
An entrepreneur is forward-looking.
You have an
advance preparation for your business. Set a long-term goal for the
activities that are needed make an extensive preparation for the
production process and procedures that you need to go through to
acquire human and non-human resources. Everything in your business
will have to be set clearly, organized, and planned depending on the
goal you want to achieve.
6. Persistence: Because of differences in opinion and judgment, your
opponent can be a part of the rejection on what you intend to do for
your endeavor. As an entrepreneur, you must be firm, strong-willed,
and stick to or follow your own belief.
7. Copes with Failure:
As an
entrepreneur, you must learn how to deal with the frustrations and
failures; Turn these into productive learning experiences.
8. Open and Responds to Feedback: You must be concerned to know
how well you are doing and keep track of your performance. You must
obtain useful feedback and advice from others.
9. Take the Initiative:
11. Set your Own Standards: This involves developing and using logical,
step-by-step plans to reach the goals, or offering evaluation
alternatives, monitoring progress,
and switching to
successful
reputation, possess the courage to do the right thing, do what you say,
walk your talk, be loyal, and be fair in dealing with the subordinates
and costumers.
16. Risk-Taker:
When
What to PROCESS
My simple definition
PECs to be a successful
entrepreneur
1. Creative
2. Organized
3. Competent
4. Observant
Example of my PECs
Activity1:
Directions: Choose from the list below the characteristics and traits that best
describe your own personal entrepreneurial characteristics.
Find ways on how to align them according to the personal
entrepreneurial characteristics of an entrepreneur as were
discussed earlier.
provided.
Creative
Resourceful
Persistent
Organized
Independent
Confident
Risk taker
Observant
Competent
Trustworthy
Optimistic
Passionate
Flexible
Sensitive
Committed
Dynamic
Efficient
Hardworking
Decision-maker
Reliable
Knowledgeable
Persevering
22
Decisive
Strongminded
Courteous
Activity 2.
Directions: At the center of the street are arrows where positive and
negative characteristics and traits are written. Pick out the
positive PECs that you are already strong at, and write them
down on the blank arrows on the left side. PECs written on the
arrows at the right side are the negative characteristics that
need to be further improved.
23
24
Example: Self-confidence
25
What to TRANSFER?
Preparation of an Action Plan
Culminating Activity
Directions: Examine yourself once again. Make a short list of PECs that
you need to strengthen. From this activity, prepare an action
plan for further development. You may opt to follow the
suggested format below. You may improve or change it as long
as it suits your own plan of action.
Sample Action Plan
Specific Purpose Statement: ( Your vision of your future)
Ex. Developing self-confidence in starting a Smoked Fish Processing Industry.
Focus
Area
Current
Situation
Goal
Measures
of Success
Actions
Required
To exercise
Achieve 100%
-Selling
-During
-Earns expected
completion of
finished
culminating
income
undefined
development
products
activities
of my own
derived from
Time
Frame
Reward/
Recognition
My PECs
I need to
develop my
my own
-Outstanding
-After
needed for
selling and
PECs
culminating
my business
producing
through
activities in
learning
selling and
such as:
products/
selling and
any chosen
the
promoting
__________
services
production of
career.
principles,
products and
theories,
services
__________
products;
__________
-To become
__________
proficient in
proper
skills
and any
my chosen
decorum
competition
chosen
skill.
when dealing
sponsored
career
with people.
by the NGO
observe
-Participate in
and GO
26
process
performance in
Post-Assessment
Answer the post assessment below to determine
whether there is significant increase in your understanding of
PECs.
Good Luck!
A. Matching Type
Directions: Column A lists the characteristics of a successful
entrepreneur. Draw a line from the items in Column A that
connects the correct definition of terms listed in Column B.
Column A
1.
Hardworking
2.
Self-confident
3.
Profit-oriented
4.
Goal-oriented
Column B
a.
b.
c.
d.
e.
f.
5.
Persistent
6.
7.
Willing to listen
8.
Committed
9.
10.
Risk-taker
g.
h.
i.
j.
27
B. Multiple Choice.
Directions: Read and study the situation that describes entrepreneurial
characteristics. Then answer the question by writing the
letter of your choice in your assignment notebook or in the
provided answer sheet.
Mrs. Gina Magno opens up her own processed fish products
business.
She knows that her personal entrepreneurial
characteristics
are
insufficient
to
ensure
a
successful
operationalization of a business she has in mind. Your answers to
the questions below will help in developing her PECs.
1. What PECs must she possess if there are customers who complain
about the quality of her product?
a. Hardwork
b. Patience
c. Versatility
d. All of the above
2. Which of the following is NOT considered a characteristic of an
entrepreneur?
a. Copes with failure
b. Dependent
c. Opportunity seeker
d. Persistent
3. If she wants to ensure a profitable business operation, what
characteristic will she maintain?
a. Has commitment
b. Futuristic
c. Goal oriented
d. Opportunity seeker
28
29
Performance Standard
Learning Objectives:
1. Identify the players/ competitors within the town.
2. Identify the different products/services available in the market.
3. Identify the profile of potential customers.
4. Identify the customers needs and wants through consumer analysis.
5. Conduct consumer/market analysis.
6. Explore ways of generating business idea from ones own
characteristics/attributes.
7. Generate business ideas using product innovation from irritants, trends
and emerging needs.
8. Generate business ideas using Serendipity Walk
Are you ready to assess yourself if you can now be able to generate
potential business ideas? Try by answering the succeeding preassessment.
Pre- Assessment
1. Which of the following is not an example of peoples basic needs?
a. Clothing
b.
Food
c.
Recreation
d.
Shelter
33
What to KNOW?
Lesson 1. Needs and Wants of People
Everyone has his or her own needs and wants. However, people have
different concepts of it. Needs in business are important things that every
individual cannot do without in a society. These include:
1. Basic commodities for consumption
2. Clothing and other personal belongings
3. Shelter, sanitation and health
4. Education and relaxation
Basic needs are essential to every individual in order to live with dignity
and pride in the community. These can obviously help generate business
ideas.
Wants are desires, luxury and extravagances that signify wealth and
lifestyle. These are over and above the basic necessities of life.
Some
examples of non- basic needs are; fashion accessories, shoes, travels, eating
in fine dining restaurants; watching movies, concerts, plays; owning luxurious
cars, wearing expensive jewelry , perfume, living in impressive homes, and
others.
Needs and wants of people are the basic indicators of the kind of
business that you may engage in as they can serve as measure of your
success.
undertakings are the kinds of people, their needs, wants, lifestyles, culture
and tradition, and social orientation.
34
To satisfy these
needs, products and services must meet the demands of the market.
The term market refers to whoever will use or buy the products or
35
Observe what
For example, in a
Tawiran, Obando possess net weaving skills that have been passed
from generation to generation. They set up net weaving business to
produce gillnet, cover net, cast nets, seine nets to sell to barangay
folks or nearby communities.
Business ideas can come from your own skills.
experience you may have in agriculture and fishery arts, industrial arts,
home economics, and ICT classes will provide you with business
opportunities and extra income. With your skills, you may also find
36
useful things that you can utilize during your spare time.
Many
The
Internet serves as a library where you may browse and surf for
possible businesses. It will also guide you on how to put the right
product in the right place, with the right price, at the right time.
Listing of possible businesses to set up in an area may also be
available from banks or local non-government organizations.
In the next
stage, trim down the five to two options. In the final stage, choose
between the two and decide which business idea is worth pursuing.
In screening your ideas, examine each one in terms of the
following:
1. How much capital is needed to put up the business?
2. How big is the demand for the product? Do many people need
this product and will continue to need it for a long time?
37
38
that
can
be
easily
adapted
to
the
changes
in
What to PROCESS?
In generating business idea, you should first identify what type
of business is suited to your business idea. You should analyze and
scan the potential environment, study the marketing practices and
strategies
of
your
competitors,
analyze
the
Strengths
and
39
Keep your SWOT short and simple. Avoid complexity and over
analysis.
SWOT is subjective.
Positive Factors
Negative Factors
Strengths
Opportunities
1. Excellent
sales staff
1. Fish
nuggets
sold by
future
competitors
are not as
good and
are more
expensive
2. Hands-On
knowledge in
making Fish
Nuggets
3. Healthy food
2. Fish nugget
is easy to
cook
40
Weaknesses
1. Easy to
spoil
when
mishandled
2. Limited
fund for
the
business
Threats
1. Competitors
have a similar
product
2. Competitors
have launched a
new advertising
campaign
Dried Fish
d. Boneless
2. Value-Added Products
a. Fish Ball
b. Fish Nuggets
c.
Fish Quekiam
d. Fish Burger
41
LIKE
DISLIKE
Fish Adobo
d. Sardines
e. Mackerel
f.
4. Others
a. Fish crackers
b. Fish chicharon
After filling out the chart above, try to list down all the probable
business opportunities you may wish to venture in. Use the suggested matrix
below to indicate your choice. Write your answers in your notebook.
Example: Making and Selling Smoked Fish
Positive Factors
Strengths
Negative Factors
Opportunities
42
Strengths
Opportunities
What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to generate your own business idea? If your answer is yes, accomplish the
Task Sheet below.
Task Sheet
Title:
Generate probable business in your community
Performance Objectives:
Given the available map of your community, as a student you will generate
probable business related to fish processing.
Supplies/Materials:
Pen and Legal size bond paper
Community map\
Ingredients and materials needed for the chosen fish
processing business
Equipment:
Equipment needed for the chosen fish processing business
Steps/Procedures:
A. Answer the following questions
1.
2.
3.
4.
Can you say that you have seized the most feasible business
opportunity?
Direct observation
43
Performance Criteria
Yes
Post-Assessment
1. Which of the following is not an example of peoples basic needs?
a. Clothing
b. Food
c. Recreation
d. Shelter
2. Which of the following should be given priority by a prospective
entrepreneur in choosing the right location for his/her store?
a. Access of the target customers
b. The attractiveness of the store layout
c. The prevailing prices of goods in the area
d. Types of merchandise
44
No
45
46
Performance Standard
plan.
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
47
Pre- Assessment
Before going through the lesson, try to answer this pre-test to enable
you to find out what you already know and what you still need to know.
Answer this in your test notebook.
Modified True or False:
Write TRUE if the statement is correct and if FALSE, change the underlined
word/s to make the statement correct. Write your answer in your notebook.
Do not write anything in the module.
___ 1. Knowledge in sampling will help, prevent or delay self-decomposition
of fish products to be evaluated.
___ 2. Samples should be handled with care after presentation to the
panelists.
___ 3. Samples must be handled, packaged, and shipped to prevent
compromising their identity or integrity.
___ 4. If products are in bulk or in containers that are too large for submission
to the laboratory, transfer representative portions to sterile containers
under aseptic conditions.
___ 5. Dry or canned foods that are not perishable and are collected at
ambient temperatures need be refrigerated.
___6. Lot size is a number of units of product in a lot.
48
___7. For wet materials , use sterile metal boxes,cans,bags or packets with
suitable closure.
___8. Sampling plan is a detailed outline of measurements to be taken.
___9. Sampling containers should be clean, dry and leak-proof.
___10. Collect the most cheap sample.
Are you done? This time you will read relevant information which will give you
a better understanding of what this module is all about.
Lets begin!
What to KNOW?
LO 1. Prepare for Sampling
In order to meet the overall quality attributes of a good product,
sampling is used as an operation where in only a small fraction of a batch is
taken. Valid conclusions on the whole cannot be based on tests which have
been carried out on non-representative samples. Correct sampling is thus an
essential part of a system of Quality Assurance. Samples should be handled
with care before presentation to the panelists. It is desirable that the products
to be evaluated are almost the same or all ingredients are constant but they
differ only in the raw materials used. Each product has a coded number code
for easy identification by the researcher or investigator.
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.
49
Definition of Terms
Unlocking difficulties:
Aseptic Technique
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.
51
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.
b.
c.
52
53
What to PROCESS?
LO 2 Collect samples
In generating concrete ideas about sampling, you should identify sampling
requirements in accordance with sampling plan. You should know the number
of samples from a particular lot of food according to the sampling category to
which a food is assigned. Generally, the assignment to a sampling or food
category depends on 1) the sensitivity of the consumer group (e.g., the aged,
the infirm, and infants); 2) the possibility that the food may have undergone a
step that exposes it to bacteria (e.g Salmonella) during the manufacturing
process or in the home; and 3) the history of the food. The selection of a
sampling plan depends mainly on the first 2 criteria cited. The history of the
food would be important in deciding whether to sample, i.e., whether there
was a past history of contamination.
Bear in mind that Sampling plan A is detailed outline of measurements
to be taken which includes the objectives, outline of which measurements will
be taken at what time, on which material, in what manner, and by whom.
Sampling plans should be designed in such a way that the resulting data will
contain a representative sample of the parameters of interest and allow for all
questions, as stated in the goals, to be answered.
Steps in the sampling plan The steps involved in developing a
sampling plan are:
1. identify the parameters to be measured and the corresponding
standard value, the range of possible values, and the required
resolution
2. design a sampling scheme that details how and when samples will be
taken
54
Take 5 units of 12-18 shellfish per unit. This number should ensure
the selection of 10 sound animals suitable for shucking. Ensure the
shellfish yield approximately 200 g of meat and shell liquor.
55
What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to prepare sampling procedures? If your answer is yes, your task is to prepare
all the materials needed for the collection of samples and transfer the samples
under controlled condition and labels according to sampling requirements.
You will be evaluated using this scale.
DESCRIPTORS
CRITERIA
CONTENT/IDEAS
Demonstrated/
Discussed
correctly 3 ideas
CLARITY
MASTERY
Presented
complete and
clear ideas
Very Good
(5 points)
Demonstrated/
Discussed
correctly 2 ideas
Presented clear
ideas but need
details
Good
(2 points)
Demonstrated/
Discussed
correctly 1 idea
Did not discuss
Presented vague
ideas including
details
Did not discuss
Presented the
ideas without
looking at the
notes
Presented the
ideas while
looking at the
notes once in a
while
Reading while
presenting the
ideas
Did not discuss
Excellent
(10 points)
Needs
Improvement
(0)
56
Post-Assessment
Modified True or False:
Write TRUE if the statement is correct and if FALSE change the
underlined word/s to make the statement correct. Write your answer in
your notebook. Do not write anything in the module.
___ 1. Knowledge in sampling will help, prevent or delay self-decomposition
of fish products to be evaluated.
___ 2. Samples should be handled with care after presentation to the
panelists.
___ 3. Samples must be handled, packaged, and shipped in order not to
compromise the identity or integrity of the sample.
___ 4. If products are in bulk or in containers that are too large for submission
to the laboratory, transfer representative portions to sterile containers
under aseptic conditions.
___ 5. Dry or canned foods that are not perishable and are collected at
ambient temperatures should be refrigerated.
___6. Lot size is a number of units of product in a lot.
___7. For wet materials , use sterile metal boxes,cans,bags or packets with
suitable closure.
___8. Sampling plan is a detailed outline of measurements to be taken.
___9. Sampling containers should be clean, dry and leak-proof.
___10. Collect the most cheap sample.
57
Content Standard
Performance Standard
products to be used.
be used.
office
equipment
and
materials/supplies
58
needed
in
Pre-Assessment
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.
1. Which of this statement implies the removal of dirt and organic
substances, such as fats and protein particles from surfaces of walls,
floors, tools and equipment?
a. Cleaning
b. Inspection
c. Sanitation
d. Sorting
2. Which of the following is not a type of sanitizer?
a.
b.
c.
Hypochlorites acid
d.
Quarternary ammonium
b.
c.
d.
59
60
What to KNOW ?
LO 1 Prepare Equipment and Tools
LO 1.1 Preparation of tools for inspection and sorting
what to look at
62
industry advice
their own experience of the equipment, its use, the particular factors of
the workplace and the people using the work equipment
them to ensure that they are working correctly. This is also a good way of
checking that all the parts are there, but remember they need to be
disassembled again prior to sterilization.
63
64
A clean surface is defined as being free from soil (e.g. food residues),
free from bad odors, non-greasy to the touch and having no visible oxidation
(e.g. rust). A sanitized clean surface is defined as a surface that is
substantially free from pathogenic microorganisms and undesirable number of
spoilage microorganisms. Cleaning prior to sanitizing is recommended as it
increases the effectiveness of the sanitizing step.
Acid-based sanitizers
Chlorine dioxide
Hypochlorites
Volume of
Volume of
Sanitized
Water
Chlorine
Hand Dip
5 gallons
10.8 ml
2-5 minutes
Equipment
5 gallons
54 ml
2-5 minute
Floor
5 gallons
125 ml
20 minutes
66
Time
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.
Water. Must be potable and safe for the product and other plant uses.
67
68
69
70
Food safety
71
74
What to PROCESS?
Activity 1.
Classify the following tools, utensils, equipment in accordance with
their uses and classification. Select your answer from the pictures below.
Write the words/terms only.
Pressure Cooker
Wooden Vat
Measuring Cups
Baklad
Knives
Measuring Glass
Salinometer
75
MEASURING
TOOLS/devices
SALTING
EQUIPMENT
CUTTING
IMPLEMENTS
TOOLS, UTENSILS,
EQUIPMENT FOR
FISH PROCESSING
Smoking
EQUIPMENT
Activity 2.
Prepare a sanitizing solution and apply the steps in sanitizing tools,
utensils, equipment, and laboratory table used in Making Fish Nuggets.
Making Fish Nuggets
Mixing bowl
Utility cups
Range
Model
Pan
Casserole
Ladle
Working table
Basin
76
Ingredients:
1 kg Fish
1 tsp salt
1 tsp seasoning
2 cups water
3 tbsp sugar
1 tbsp vinegar
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.
77
Operational
Non-Operational
Remarks
1.
2
3
4
5
6
7
8
9
10
Activity 3
Research on the latest techniques involved in checking, cleaning and
sanitizing of equipment and tools in accordance with manufacturers
specifications and workplace requirements.
78
What to TRANSFER?
Now that you have all the information, are you ready to prepare tools,
utensils, equipment for inspection and sorting? If yes, follow on the
procedures given in the Task Sheet below
Task Sheet
Title:
Prepare, clean and sanitize fish processing tools, utensils, equipment for inspection
and sorting
Performance Objectives:
Given the available fish processing tools, utensils, equipment and sanitizer
prepare them for inspection and sorting
Supplies/Materials:
Sanitizer
Cleaning aid
Equipment:
Available fish processing tools, utensils, equipment
Steps/Procedures:
1. Gather the available tools, utensils and equipment as well as the
sanitizers and cleaning aids.
2. Follow the procedure on how to check, clean and sanitize the fish
processing tools and equipment.
3. Observe precautionary measures while doing the activity.
Assessment Method:
Direct observation
Demonstration
79
Post Assessment
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.
1. Which of the terms implies the removal of dirt and organic substances,
such as fats and protein particles from surfaces of walls, floors, tools
and equipment?
a. Cleaning
b. Inspection
c. Sanitation
d. Sorting
2. Which of the following is not a type of sanitizer?
a.
b.
c.
Hypochlorites acid
d.
Quarternary ammonium
80
b.
c.
d.
81
Pre- Assessment
Identify the answers found inside the boxes to the questions below.
Grading
Geometric Property
Sorting
Functional Property
Color
Inspection
Shelf life
Nutrition Facts
Flavor
External Force
Internal Force
What to KNOW?
LO 2.1 Types of Raw Materials and Fishery Products and its
Properties
The selection of raw materials is a vital consideration to the quality of
processed products. The quality of raw materials can rarely be improved
during processing, and while sorting and grading operations can aid by
removing oversize, undersize, or poor-quality units, it is vital to procure
materials whose properties most closely match the requirements of the
process. Quality is a wide-ranging concept and is determined by many
factors. It is a composite of those physical and chemical properties of the
material which govern its acceptability to the user. The latter may be the
final consumer, or more likely in this case, the food processor. Geometric
properties, color, flavor, texture, nutritive value, and freedom from defects are
the major properties likely to determine quality.
84
85
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.
Optimizing
Acceptance inspection or
By determining
88
89
and
grading
are
terms
which
are
frequently
used
interchangeably in the food processing industry, but strictly speaking they are
distinct operations. Sorting is a segregation based on a single measurable
property of raw material units, while grading is the assessment of the overall
quality of food using a number of attributes. Grading of fresh produce may
also be defined as sorting according to quality, as sorting usually upgrades
the product.
Virtually all food products undergo some type of sorting operation.
There are a number of benefits, including the need for sorted units in weight
filling operations, and the aesthetic and marketing advantages in providing
uniform-sized or uniform-colored units. In addition, it is much easier to control
processes such as sterilization, dehydration, or freezing in sorted food units,
and they are also better suited to mechanized operations such as size
reduction, pitting, or peeling.
B. Basis of Sorting:
What to PROCESS?
Activity 1.
Each group will choose raw materials to bring to class, either fish or
shellfish and sort and grade it according to the prescribed qualities for fish
processing.
91
Not
observed
92
Remarks
What to TRANSFER?
Now that you have all the information, are you ready to test your ability
to inspect and sort the materials and products in accordance with physical
property specifications? If your answer is yes, follow the procedure stated in
the Task Sheet below.
Task Sheet
Title:
Inspect raw materials and products for visible signs of defects according to set
processing and purchasing specifications.
Performance Objectives:
Given the available fish processing raw materials and products, inspect these
fish processing raw materials and products for visible signs of defects according to
set processing and purchasing specifications.
Supplies/Materials:
Raw materials and Products
Equipment:
None
Steps/Procedures:
1. Gather all the necessary materials needed for the task.
2. Inspect the raw materials and products for visible signs of defects according
to set and processing and purchasing specifications that you have learned
3. Submit your work to your teacher.
Assessment Method:
Direct observation
Demonstration
93
Answer this post-test to enable you to find out what you already know. Write
your answer in your test notebook
Post- Assessment
Identify the answers found inside the boxes to the questions below.
Grading
Geometric Property
Sorting
Functional Property
Color
Inspection
Shelf life
Nutrition Facts
Flavor
External Force
Internal Force
94
95
Pre-Assessment
A. Select the letter of the best answer .Write your answer on your
notebook
1. It lowers the amount of waste produced.
a. Recovery
b. Recycle
c. Reduce
d. Re use
2. If you are going to pack processed foods in tin cans, why do you need
to seal it with a can sealer?
a. a can sealer is the appropriate equipment.
b. cans are made of metal
c. cans cannot be sealed manually
d. tin cans are difficult to seal
3. What might happen if you didnt use mechanical cleaning aids?
a. food-borne disease will break
b. money, time and energy can be saved
c. will not be sanitized
d. work will be easier
4. It means To throw away all rubbish and unrelated materials in the
workplace.
a. Seiri or Sort
b. Seiso or Sanitation
c. Seiton or Set
d. Shitsuke or Sustain
96
What to KNOW?
LO 3.1 Cleaning and Storing Equipment and Tools after Use
The importance of proper cleaning can be appreciated when one
realizes that contaminated equipment (equipment and utensils which are not
clean) can be a cause of food-borne disease outbreaks. Cleaning comprises
many operations in the food establishment, and the process is usually specific
to the type of cleaning necessary. No cleaning task in the food establishment
is as important as the cleaning and sanitization of food contact surfaces of
equipment and utensils.
97
98
LO 3.2 Principle of 5S
"5S" is a structured program to systematically achieve total
organization, cleanliness, and standardization in the workplace. A wellorganized workplace results in a safer, more efficient, and more productive
operation. It boosts the morale of the workers, promoting a sense of pride in
their work and ownership of their responsibilities.
The "5S" was invented in Japan, and stands for five (5) Japanese
words that start with the letter 'S': Seiri, Seiton, Seiso, Seiketsu, and Shitsuke.
Table 1 shows what these words mean. An equivalent set of five 'S' words in
English have likewise been adopted by many, to preserve the "5S" acronym
in English usage. These are: Sort, Set (in place), Sanitize, Standardize, and
Sustain.
Table 1. Meaning of 5S
Japanese
English
Term
Equivalent
Seiri
Sort
Seiton
Set
Seiso
Sanitization
Seiketsu
Standardize
Shitsuke
Sustain
100
The Philippines generates about 10,000 million tons of solid waste per
year and only 12 percent of the wastes are recycled and re-used. The single
most dominant issue for solid waste management (SWM) is the inadequacy
of disposal facilities. Presently, open dumping is still the most common waste
disposal method as controlled dumpsites and sanitary landfills (SLFs) are
very limited.
The opportunities presented by this serious environmental problem to
suppliers of solid waste management products and equipment are enormous.
The potential, however, is tempered by inadequate funds and technical
capability, lack of political will and other problems. Despite the limitations, the
market for SWM is still expected to grow five percent in the next three years.
The major end-users of SWM products and equipment are the local
government units and their private contractors as well as private proponents
of SWM projects. The equipment cost and the source of project funding are
major purchase considerations of end-users.
Republic Act No. 9003 known as the National Solid Waste
Management Act is issued as part of War on Waste (WOW). Its objective is to
fight against waste provides that all waste matters will be recycled and reused
101
into useful items. Basically it is to ensure the protection of public health and
environment
B. Types of Waste from Fishery Products
Solid waste: body parts such as heads, scales, viscera, fins, bones, blood,
skin, mollusk shells, crustacean heads, exoskeleton
Emissions: steam and water vapor, chlorine, carbon dioxide, and other
gases, organic compounds with low boiling point.
The quantity of solid processing waste is directly related to the volume
of raw materials being processed and the end products. The yield of meat
recovery is directly proportional to the solid waste produced. The higher the
meat recovered the lesser the solid waste. In production, the yield is as low
as 20% of the original raw materials and 80% is being discarded in various
stages of the processing.
103
LO 3.5
and
by-products
production,
air
emission
and
energy
consumption.
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
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
(Environment Canada, 1994a).
104
105
106
107
Handling requirements
Operating requirements
Discharge label
Reporting
Testing
Positioning
Refilling
108
are instructions on how to use the product. Warning instructions like do not
place in contact with fire reminds the user that the product is flammable and
may cause explosion resulting to injuries if not followed carefully.
Below are some examples of manufacturers specifications, which
must be properly read and interpreted to ensure accurate and safe
operation/manipulation of an equipment/machine:
How to Seal Tin Cans with Hand Automatic Can Sealer
Fasten sealer firmly to table or armchair using clamp.
Attach crank to worm shaft and tighten set screw.
Adjust the chuck, height washers, and levers to the size of can to
be sealed.
Lower base plate by turning can lifter
handle as far as possible to the left.
Place cover on can and set can on base
plate.
Place the first operation roll and rivet in the
first adjusting lever.
Can Sealer
www.cansealer.com
Raise can until it is clamped firmly between base plate and chuck.
Turn crank clockwise (eleven turns) until the first operation roll is
through half sealing. After half sealing, the cans are placed in the
pressure cooker for 15 minutes exhausting to form vacuum.
After exhausting the cans, remove first operation roll and put the
Second operation rolls and rivet in the adjusting lever.
Turn crank clockwise (ten turns) until the second operation roll
returns to its normal position away from the chuck.
Release sealed cans by turning can lifter handle as far as possible
to the left. The machine is now ready to receive another can for
sealing.
110
What to PROCESS?
Activity 1.
Collect and make a list of brochures/manuals of different equipment.
Study the different Manufacturers Specification. Mark a comparison of the
brochure collected.
111
Activity 2.
Make a survey on how waste from fishery products are disposed by
fish processor in the locality.
Waste Materials
Reduce
1. Fish scales
Recycle
Re use
Fertilizer
Home
Decorations
112
Objectives
1. Clean the
Time
Frame
Daily
Activities
1. Remove the dirt
canal of the
and debris in
processing
the canal.
plant/area
2. Use low
pressure water
unit.
3. Use sanitizer
113
Personnel
1. Staff/utility/ja
nitor
Remarks
What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
clean
and
keep
equipment
and
tools according to
manufacturers
Discussion
Application of procedures
Speed/time
114
Post-Assessment
A. Select the letter of the best answer .Write your answer in your notebook
1. It lowers the amount of waste produced.
a. Recovery
b. Recycle
c. Reduce
d. Re use
2. If you are going to pack processed foods in tin cans, why do you need to
seal it with a can sealer?
a. cans can be covered more securely
b. cans are made of metal
c. cans cannot be sealed manually
d. tin cans are difficult to seal
3. What might happen if you didnt use mechanical cleaning aids?
a. there could be food-borne disease outbreak
b. money, time, and energy will not be saved
c. working area will not be sanitized
d. work will be easier.
115
116
Performance Standard
method
bulk ingredients.
ingredients.
of
dispensing
non-bulk
requirements
of
materials;
assurance
of
availability
of
any
obvious
contamination
or
non-conformance
with
workplace requirements.
3. Select appropriate measuring/dispensing and weighing equipment
according to dispensing requirements.
4. Use appropriate personal protective equipment (PPE) according to
workplace procedures and occupational health and safety (OHS)
requirements.
117
Pre-Assessment
Choose the letter of the best answer .Write your answer in your notebook.
1. Which of the following is the most common flavor enhancer used by fish
processors?
a. Disodium guanylate
c. Monopotassium glutamate
b. Inosinuate
d. Monosodium glutamate
c. Glacillaria
b. Euchema
d. Sargassum
c. Sodium benzoate
b. Monosodium glutamate
d. Sodium nitrite
c. Benzoic acid
b. Ascorbic acid
d. Citric acid
c. Carregeenan
b. Algin
d. Gelatin
6. If you prepare a Smoked Milkfish (Bangus), what food additives will you
choose
a. nutritional supplements
c. coloring agents
b. flavouring agents
d. emulsifiers
7. You are tasked to bake a cake, what food additives will you add to prevent
lumps bulging?
a. anti caking agents
c. coloring agents
d. emulsifiers
118
8. To impart a light texture on bread, what do you think is the best food
additives you will add?
a. clarifying agents
c. catalyst
b. leavening agents
c. chlorophyll
b. annatto
d. tartazine
10. Which of these serves as guidelines for regulating the use of Additives
in the Philippines?
a. Administrative Order No.88 s.1984
b. Presidential Decree 1989
c. Administrative Order No.230 s.2009
d. Administrative Order No. 228 s. 2008
What To KNOW?
A. Materials and Equipment/Devices for Dispensing Non- Bulk
Ingredients
Non bulk ingredients refers to the different Food Additives used in
Food (Fish) Processing. They are intentionally added to food to achieve
desired effects or characteristics during production or processing.
To dispense non-bulk ingredients, there is a need to prepare the
different standard measuring devices/equipment to be used during the
process.
119
Function
a. Weighing Scales
2. Analytical Balance
3. Digital Weighing
Scale
It is an electrically
weighing scale for food
like meat, fish, fruits etc.
It is used for 1 to 12
kilograms of food and
other items.
b. Measuring Cups
It is used to measure
Dry Ingredients
It is used to measure
liquid ingredients
120
Pictures/Illustrations
. Measuring Spoon
It is used to measure
small amount of
ingredients. It usually
available in 1tbsp;
tbsp.; 1 tsp; tsp; 1/8
tsp measurement
d. Set of Graduated
Cylinders
It is usually used to
measure volume of
liquids
Group II
- Processing Aid
Group III
- Flavoring Substances
121
are considered
Processing Aids
Antifoaming Agents
Clarifying Agents
Catalyst
Contact Freezing Agents
Extraction/Carrier Solvents
Fat Crystal Modifier
Filtration Aids
Flocculating Agents
Lubricants, Anti Stick Agents and
Molding Aids
Propellant and Packaging Cases
Enzyme Preparations
categories:
Anticaking Agents
Antimicrobial agents
Antioxidants
Antioxidant Synergists
Emulsifiers
Firming Agents
Flavor Enhancers
Flour Treatment Agents
Dough Conditioners
Food Acidulant
Food Colors
Humectants
Leavening Agents
Nutrient Supplements
Ph - Control Agents
Sequestrants
Stabilizers and Thickeners
Surface- Finishing Agents
Surface - Finishing Agents
Sweeteners:
Non-Nutritive Sweeteners
Nutritive Sweeteners
122
Group I
1. Anti-Caking Agents - substances added to finely powdered or crystalline
food products to prevent caking, lumping. Some of the examples are the
following: Aluminum Calcium Silicate (calcium aluminum silicate); Calcium
phosphate, tribasic; Calcium Silicate; Iron ammonium citrate; Magnesium
carbonate; Magnesium silicate
2. Antioxidants - substances used to preserve food by retarding deterioration,
rancidity or discoloration due to oxidation. Examples: Ascorbic Acid;
Ascorbyl palmitate; Butylated hydroxyanisole; Calcium ascorbate;
Erythorbic acid; Lecithin; Propylgallate; Sodium Ascorbate; Sodium
erythorbate; Tertiary butyl hydroquinone (TBHQ); Alpha-tocopherol;
Tocopherol (mixed concentrate)
3. Antimicrobal Agents - substances used to preserve food by preventing
growth of microorganism and subsequent spoilage. Examples: Benzoic
acid and its potassium and sodium salts; Dehydroacetic acid and its
sodium salt; Erythorbic acid; Metabisulfites of potassium and sodium;
Methyl paraben; Nitrate of potassium and sodium; Nitrate of sodium;
Prophyl paraben; Propionic acid and its calcium and sodium salt; Ascorbic
acid and its potassium, calcium and sodium salts; Sodium or potassium;
Sulfur dioxide
4. Antioxidant Synergist- substances used to interact with antioxidants to
produce a total greater than the sum of effects produced by the synergist
and the antioxidant individually. Examples: Calcium disodium; Citric
acid;Disodium EDTA; Gum guaic (guaiac resin); Isopropyl citrate;
Monoglyceride Citrate; Phosphoric acid; Potassium citrate; Sodium citrate
5. Emulsifiers - substances which modify surface tension in the component
phase of an emulsion to establish a uniform dispersion or emulsion.
Examples: Acetic acid ester of mono and diglycerides; Ammonium salt of
phosphatidic acid; Brominated vegetable oil;Cholic/Desoxycholic acid;
Diacetyl-tartaric acid ester of mono and diglycerides;Diatyl sodium
123
124
Dimethyl polysiloxane
2. Clarifying Agent
Bentonite Polyvinylpolypyrrolidone
3. Catalyst
Sulfunic acid
Acetone
Extraction/Carrier Solvent
5. Fat Crystal Modifier Filtration
Diatomaceous earth;
6. Floculating Agent
Acrylate-acrylamide
7. Lubricants, Anti-Stick
Castor Oil
2. Personnel
Transfer of microorganisms by personnel particularly with the use of
hands, is of vital importance (Chen et al. 2001, Montville et al. 2001,
Bloomfield 2003). Low infectious doses of organisms such as Shigella and
pathogenic Escherichia coli have been linked to hand contact as source of
contamination (Snyder 1998). Poor hygiene, such as improper washing has
been identified as a cause of transmission (Reij et al. 2003).
Proper hand washing and disinfection has been recognized as one of
the most effective measures to control the spread of pathogens, especially
when considered along with the restriction of ill workers (Adler 1999, Montville
et al. 2001).
Handwashing Procedures:
Proper hand washing and disinfection has been recognized as one of
the most effective measures to control the spread of pathogens. (Adler 1999,
Montville et al. 2001)
The following are the procedures to be followed in washing hands;
Dry hands with clean,
single use, disposable
paper towels or hot air
blow dryer
Rinse hands
thoroughly under
running water
129
3. Pests
Insects, birds and rodents have been recognized as important carriers
of pathogens and other microorganisms (Olsen and Hammack 2000, Urban
and Broce 2000).
4. Water
Water, like food, is a vehicle for transmission of many agents of
disease and continues to cause significant outbreaks of diseases in
developed and developing countries world-wide (Kirby et al. 2003).
E. Food Safety Issues Regarding Dispensing
The Department of Health has banned the use of potassium bromate
as ingredient in the making of breads because of adverse reports
concerning its safety.
Use of poisonous food colors in making bagoong and other products.
The BFAD has warned against the use of such dangerous dyes but
manufactures continue to use them.
Adulteration of hot dogs and similar products by the using of fillers or
extenders such as flour.
Adulteration of rice by mixing high grade varieties with lower grade
varieties.
Injection of poultry products with water to make them heavier.
Suspension of the importation of Rose Bowl canned foods from
Malaysia was made by the Bureau of Customs. The BFAD said that a
laboratory analysis of Rose Bowl canned squid found it either
deteriorated, decomposed or with strong offensive odor and with
foreign matter inside.
The Government agents seized 30 million worth of mislabelled whiskey
from local liquor firm. These were allegedly mislabelled Johnny Walker
Whiskey.
130
FDA Case No. 54-75 Salvador Matienzo claimed that the bottle of
Royal Tru-Orange which contained foreign matter.
Unsafe Food Practices
F. Purpose and Basic Principles of the Dispensing Process
Principle: To ensure safe and good quality food product.
Purposes:
a. To serve as basis for preparation, inspection, manufacture,
use and distribution of food for human consumption
b. To conform to the standard tolerance set for using permitted
additive.
c. To protect users against deceptive, unfair practices in handling
and preparing food.
What to PROCESS?
Activity1. Loop A Word. Encircle the words that have something to do with
Food Additives.
H
L
E
A
V
E
N
I
N
G
Z
U M E C T A N
L A M A G G A
U L U R R A I
B I L A A R S
R C
M S E Q
I C I E E F G
C I F L M N C
A T I N O P Q
N R E P B E N
T I R Q N Z E
S C S W E E T
T S S U
C E T I
T Q V W
T U W M
U E S T
H S I J
A T A L
R R S T
N A L G
N N I A
E N E R
131
L P H I T E C C
C Y A B S F A A
X W A N U R R L
N O N I C U M C
R A N T R C I U
K L A A O T N I
Y S T L S O P M
D K O E E S J F
I N I G H E K L
C I N M V B E N
S G L U C O S E
____ 6. Sequestrants
______ 2. Lubricants
____ 7. Catalyst
______ 3. BHT
_____8. Emulsifier
______ 4. BHA
_____9. Gelatin
______5. Alginic
_____10. Carageenan
What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
prepare for inspection and selection of appropriate measuring/dispensing and
weighing materials according to dispensing requirements? If your answer is
yes, your task is to select measuring or weighing materials suited to the type
of ingredients/additives to be used in Food (Fish) Processing.
You will be evaluated using this scale.
1-Poor 2 Slightly 3 - Fair 4 - Good 5 Very Good
Discussion
Prepared the measuring and weighing tools and
equipment and checked before using.
Demonstrated the proper use of measuring and
weighing tools and equipment.
Identified the additives given by the teacher.
Cleaned and sanitized the equipment before and
after using in accordance with specifications of
the teachers instruction?
132
Post-Assessment:
Choose the letter of the best answer .Write your answer on your notebook.
1. Which of the following is the most common flavor enhancer used by
fish processors?
a. Disodium guanylate
c. Monopotassium glutamate
b. Inosinuate
d. Monosodium glutamate
c. Glacillaria
b. Euchema
d. Sargassum
c. Sodium benzoate
b. Monosodium glutamate
d. Sodium nitrite
c. Benzoic acid
b. Ascorbic acid
d. Citric acid
and used as
c. Carregeenan
b. Algin
d. Gelatin
c. coloring agent
b. flavouring agents
d. emulsifier
c. coloring agents
d. emulsifier
133
c. catalyst
b. leavening agent
c. chlorophyll
b. annatto
d. tartazine
What to KNOW?
LO 2. Measure and Weigh Ingredients
Introduction:
This lesson deals on measuring and weighing the different ingredients
specifically the non- bulk ingredients and/or food additives. It includes labeling
of dispensed ingredients, operating the different measuring devices,
workplace requirements, Occupational Health Safety Hazards and controls,
and use of appropriate Personal Protective Equipment (PPE).
Learning Objectives:
1. Weigh /measure non-bulk ingredients and additives according to
production requirements.
2. Label dispensed ingredients according to workplace procedures
3. Monitor the accuracy of measuring/dispensing equipment to identify
variation
in
operating
conditions
according
to
production
requirements.
4. Maintain
workplace
cleanliness
standard.
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according
to
housekeeping
Pre-Assessment
Multiple Choice. Directions: Read carefully the questions below. Select the
best answer from the options given and write the corresponding letter on
your notebook.
1. Why is it important to review all procedures in using standard measuring
devices?
a. To ensure proper use of standard measuring devices
b. To enable a food processor to use the appropriate measuring
device
c. To enable a food processor to work systematically and accurately
d. To ensure the safety of ingredient.
2. What will happen if you failed to follow the correct procedure in measuring
liquids?
a. the obtained measurement will be inaccurate
b. the work will not be properly done
c. ingredients will be spoiled
d. it will cause contamination of ingredients
3. Graduated Cylinders is for volume of liquids; Analytical Balance is for____
a. measuring grain particles
c. mass
d. bread
c. measuring spoon
b. weighing scale
d. beaker
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6. If you will measure sugar and other dry ingredients, which of the following
measuring devices will you use?
a. measuring spoon
b. measuring cup
c. weighing scale
d. spatula
7. To get the accurate measurement of salt you measured with a measuring
cup, which of the following is advisable to do?
a.
b.
do not level
c.
d.
c. kilogram
b. Gram
d. liter
c. to minimize production
b. to reduce price/cost
d. to prevent spoilage
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A.
1 Cup (C)
1/2 C
1/3 C
1/4 C
1/8 C
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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 at level with the top of your measuring cup.
Dip your cup into the bin, fill to overflow and level it off with of a knife. Spoon
flour and similar ingredients into measuring cups. Do not scoop the ingredient
using the cup itself because this would fill the cup too much and the
measurement wont be precise. Make sure not to use cup bigger than what is
being measured (e.g., cup to C ingredient). 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 full into the measuring cup.
Granulated sugar is one example. Flour should actually be aerated or fluffed
up before measuring.
Brown sugar is one exception, if you want to press down in order to get the
proper amount.
Measure liquids at eye level. In other words, place the cup on a flat surface
and adjust your body so that your eyes are at level with the cup. This will help
check the accuracy of the amount in the cup.
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WEIGHING SOLID
MEASURING LIQUID
COMPOUNDING
DISPENSING
INGREDIENTS
SIEVING
PARTICLE SIZE
REDUCTION
MIXING
PACKAGING
LABELING
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Parts of label:
1. Name of the product- must be stated clearly in the label; indicate the true
nature of the food
2. Name and address of the manufacturer- must be stated in the label of the
product for ease of ordering the products by the buyers/consumers.
3. List of ingredients in descending order - starts from the heaviest down to
the lightest.
4. Metric net weight of the product - net weight of the product in metric unit
of measurement.
5. Country of manufacturer - the country where the product is manufactured
must be stated in the label for easy trace if there are orders and
complaints about the product
6. Expiry date marking - to give information on the suitability of the food for
human consumption
7. Nutrition facts - are required to be stated in the label to determine the
nutritive/health values of the product especially if the product is rich in
protein and calcium.
8. Vignette - is an illustration that may attract the attention of the buyers to
purchase the product.- is optional
9. Brand name - for identification of the manufacturer, most products
have brand names; optional
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BRAND NAME
NAME OF PRODUCT
INGREDIENTS
NET WEIGHT
DATE OF PACKING
EXPIRY DATE
CODE MARK
NAME AND PLACE OF MANUFACTURER
What to PROCESS?
Activity 1.
Let the students weigh/measure the different samples of additives following
the given data/measurement.
1. 10 gms iodized salt
6. 5 gms flour
2. 5 ml soy sauce
7. 2 tbsp cornstarch
4. 10 mg Monosodium Glutamate
5. 1 tbsp Glucose
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What to TRANSFER?
Now that you have all the information, are you ready to test your ability to
measure and weigh materials according to dispensing requirements? If your
answer is yes, your task is to measure and weigh ingredients/additives with
specific dispensing requirements.
You will be evaluated on the basis of this scale.
1-Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly
followed
Discussion
Weighing of solid
Measuring of liquid
Reducing to particles
Sieving
Mixing
Compounding
Packaging
Labeling
Dispensing
142
Post-Assessment:
Multiple Choice. Directions: Read the questions. Write the letter of best the
answer in your answer sheet.
1. Why is it important to review all procedures in using standard measuring
devices?
a. to ensure proper use of the devices
b. to enable a food processor to use the appropriate measuring device
c. to enable a food processor to work systematically and accurately
d. to guarantee the safely
2. What will happen if you failed to follow the correct procedure in measuring
liquids?
a. the obtained measurement will be inaccurate
b. the work will not be properly done
c. ingredients will be spoiled
d. it will cause contamination
3.Graduated Cylinders is for volume of liquids; Analytical Balance is for____
a. measuring grain particles
c. mass
d. bread
c. Measuring spoon
b. weighing scale
d. beaker
143
c. weighing scale
b. measuring cup
d. spatula
c. kilogram
b. Gram
d. liter
c. minimize production
b. to reduce price/cost
d. hinder spoilage
144
Performance Standard
food processing.
food processing.
145
Pre Assessment
Direction. Choose the best answer among the given options and write the
letter of the correct answer on your answer sheet.
1. Which of these packaging materials can resist extreme temperature and
retain coldness inside?
a. Polyamide
c. Polyethylene
b. Polyestene
d. Polypropylene
c. Polyester
b. Polyamide
d. Polyvinyl chloride
c. Polypropylene
b. Polyethylene
d. Polystyrene
4. Which of the following packaging containers does not belong to the group?
a. Polyester
c. Polypropylene
b. Polyethylene
d. Polystyrene
5. Which of the following is commonly used for transporting fish from the
wharf to the market or processing plant?
a. Polyamide
c. Polypropylene
b. Polyethylene
d. Polystyrene
146
c. thermoplastics
b. polyethylene bag
d. paper board
c. composition
b. reliability
d. capacity
9. If you are to pack fermented fishery products, what do you think is the most
ideal packaging material?
a. plastic bottles
c. tin cans
d. plastic laminates
10. When selecting packaging materials for dried and smoked fish which of
these characteristics will you consider?
a. odor and gas proofing
b. shelflife
c. immobility
d. colourful appeal
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What to KNOW?
LO 1.1 Selecting and Confirming Raw/Packaging Materials
and Supplies and Their Availability
Quality Control includes all phases of processing, from the selection of
raw materials to the final processed products.
The composition and if appropriate, the conditions of use of packaging
must:
a) comply with the requirements specified in the current REPUBLIC
ACT NO. 10611 known as the Food Safety Act of 2013;
b) be determined by the operator for suitability, based on an
analysis of hazards and other risks.
If compliance with this specification is achieved by meeting the
requirements of sub- clause (1) (a) or (b), the risk management programm
must state the full reference to the regulation, part, section or standard with
which the packaging complies.
If the packaging is damaged such that suitability for processing of
seafood products or fitness for the intended purpose is affected, the product
must be appropriately disposed of or handled in a manner that contamination
until may be minimize the damage to the packaging is rectified. Reused and
recycled packaging should not be a source of contamination to the product.
148
149
Aluminum alloys
Enamel coatings
Glass jars
Retortable pouches
150
B. Uses of Packaging
Packaging is a means of providing the correct environmental
conditions for food during the length of time it is stored and/or distributed to
the consumer. A good package has to satisfy the following requirements:
1. It must keep the product clean and provide a barrier against dirt and
other contaminants.
2. It should prevent losses. Its design should provide protection and
convenience in handling, during transport, distribution and marketing.
In particular, the size, shape and weight of the package must be
considered.
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Films, and (3) plastic box. These come in various shape and sizes.
(1) Hard Plastic is not flexible or elastic and can be used for retail packaging
in the production of trays and form-fill packs fishery products. Likewise,
they are light, strong and durable and resistant to corrosive substance and
water. The following are types of hard plastic :
1. Polystyrene transparent with low obstruction to water vapor and
gases.
2. Expanded Polystyrene they are produced in cellular shape and
used for tray molding.
3. Polyvinyl chloride (PVC) there are two types of PVC, namely:
plasticized and rigid. Plasticized PVC are soft plastics and used in
making films while Rigid PVC is hard and is used in the production
of trays because of its water proofing and gas barrier properties.
(2) Films are web materials that that are 0.25 mm thick, materials more that
0.25mm are called sheet.
It is tough, grease
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low density
154
What to PROCESS?
Activity 1.
Identify the different transporting and packaging materials used in the
following food/fishery products.
Food/Fishery Products
1. Fish Paste
2. Shellfishes like
shrimp, crabs
3. Rice
4. Bread
5. Frozen Meat
6. Canned Milkfish
7. Noodles
8. Drinks
9. Vegetables
10. Fruits
Transporting Material
Packaging Material
Advantages
Materials
1. Glass Jars
2. Tin Cans
3. Laminates
4. Cartons
5. Styrofoam
155
Disadvantages
6. Plastic Bottles
7. Polyethylene bag
8. Rigid plastic
Container
9.Retort Pouch Pack
10. Thermoplastics
What to TRANSFER?
There are various types of packaging materials used in Food (Fish)
Processing Industry. The most commonly used are the:
(1) hard
plastic; (2) Films, and (3) plastic box. These come in various shape
and sizes. Your task is to demonstrate how to package food/fishery
products.
You will be evaluated using this scale.
1-Poor 2 - Fair 3 - Good 4 Very Good 5 Excellent
Indicator
156
Post-Assessment
Multiple Choice. Choose the best answer among the given options and write
the letter of the correct answer on your answer sheet.
1. Which of the packaging materials can resist extreme temperature and
retain coldness inside?
(a.)
Polyamide
(c.) Polyethylene
(b.)
Polyestene
(d.) Polypropylene
Ethylene-vinyl acetate
(c.) Polyester
(b.)
Polyamide
Polyamide
(c.) Polypropylene
(b.)
Polyethylene
(d.) Polystyrene
Polyester
(c.) Polypropylene
(b.)
Polyethylene
(d.) Polystyrene
5. It is popular for the transporting of fish from the wharf to the market or
processing plant.
(a.)
Polyamide
(c.) Polypropylene
(b.)
Polyethylene
(d.) Polystyrene
7. Which is the best packaging material for fish processed through canning?
a. tin can
c. thermoplastics
b. polyethylene bag
d. paper board
c. composition
b. reliability
d. capacity
9. If you are to pack fermented fishery products, what do you think is the most
ideal packaging material?
a. plastic bottles
c. tin cans
d. plastic laminates
10. When selecting packaging materials for dried and smoked fish which of
these characteristics will you consider?
a.
b.
sturdy
c.
elastic
d.
colorful
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Pre-Assessment
Matching Type. Match Column A
Column B
a. easy to dispose
b. ease of opening
c. transparent
______4. Cellophane
d. odor protection
______5. Cartons
e. durable
f. tamper- proof
______7. Laminates
g. fragile
h. elastic
i. grease proof
______10. Styrophore
j. heat-sealed
What To KNOW?
LO 2.1 Washing and Storing Raw Materials and Ingredients
A.
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Appearance and
Printability
Ease of Disposal
Pouring Features
Resistance to impact
Tamper- proof
Transparency
Reseal Features
Light protection
Special Features
PACKAGING
MATERIALS/
CONTAINER
161
Sanitary Protection
Ease of Opening
162
2.
3.
163
Other Ingredients:
Distilled vinegar
250 g
Calamansi juice
125 g
Soy sauce
125 g
Salt
75 g
Sugar
75 g
Black pepper
15 g
Minced garlic
15 g
Input:
Output:
Marinated Fish
Wastage
Percentage Yield
Problem Encountered:
1680 g
1200 g
480 g
71 %
NONE
164
equipment for the eyes, face, hands and feet, protective shields and barriers
depending on the nature of the process or environment.
All personal
Apron
Hairnet
Towel
Gloves
165
What to PROCESS?
Activity 1.
Ask the students to collect 10 samples of packaging materials. Make a record
of the type of packaging materials and the type and name of food/fishery
products being packed. Follow this format.
Product Information
Brand Name:
Product Name:
Name and Address of the Manufacturer:
Ingredients:
Product Specifications:
Type of Packaging Materials:
Description of the Product as packed:
Storage Condition Requirements:
Date it was packed:
Expiry date:
Food Application:
Code Number:
166
What to TRANSFER?
Prepare five empty bottles for packaging fish bagoong according to required
specifications.
You will be evaluated using this scale.
1-Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly
followed
Discussion
5
4
3
2
1
Preparation of tools and raw materials
Application of procedures
Safety work habits
Speed/time
Appearance of finished output
Post-Assessment
Matching Type. Match the words inColumn A with the word/s in Column B
that will describe the different packaging materials/containers. Write your
answer on your activity sheet.
Column A
_____ 1.Tin cans
_____ 2. Glass Jars
______3. Paper Sheets
______4. Cellophane
______5. Cartons
______6. Plastic Bottles
______7. Laminates
______8. Polyethylene Bags
______9. Aluminum Foils
______10. Styrophore
Column B
a. easy to dispose
b. ease of opening
c. transparent
d. odor protection
e. durable
f. tamper- proof
g. fragile
h. elastic
i. grease proof
j. heat-sealed
167
GLOSSARY OF TERMS
Contamination. The unintended presence of potentially harmful substances,
including microorganisms, chemicals, and physical objects in food.
Control Measure. Any action or activity that can be used to prevent,
eliminate, or reduce an identified hazard. Control measures determined to be
essential for food safety are applied at critical control points in the flow of
food.
Critical Control Point (CCP). An operational step in food preparation
process at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
Critical Limit. One or more prescribed parameters that must be met to
ensure that food safety hazards are controlled at a CCP.
Food Borne Disease. Illness resulting from the consumption of food or
beverages contaminated with disease-causing microorganisms, chemicals, or
other harmful substances.
Hazard. A biological, chemical, or physical property that may cause food to
be unsafe for human consumption.
Hazard Analysis and Critical Control Point (HACCP). A prevention-based
food safety system that identifies and monitors specific food hazards
that can adversely affect the condition of food products.
HACCP Plan. A written document that is based on the principles of HACCP
and describes the procedures to be followed to ensure the control of a
specific process.
168
169
REFERENCES
A.
Books
Anon, A.. Sanitation for the Food Preservation. New York. McGraw-Hill Book
Co. 1952
BFAR,. Philippine Fisheries Prime. Quezon City, Bureau of Fisheries and
Aquatic Resources. 1981
Canhan, R.A. 1965. Current Trends in Handling Canning Wastes. Presented
at the 5th Annual Water Symposium Water Pollution. Louisiana
State University on February 22, 1956
Calmorin, Espejo Hermes L.P. Post Harvest Fisheries, Quezon City,
National Bookstore Inc., 2006
Cortez, 1990, Processing and Preservation of Freshwater Fish, Quezon City,
National Book Store, Inc.,
Saturno, J.O. 2011. Module 6: Tilapia Processing and Value Adding. Tilapia
Production and Entrepreneurship Training Manual.
Saturno, J.O. 2010. Lecture Manual in Fish Processing Technology.
Department of Aquatic Post Harvest, College of Fisheries,
Central Luzon State University, Science City of Muoz, N.E., 99
pp.
Stansby, M.E. Industrial Fishery Technology., New York: Robert E. Crier
Publishing Company ,1963.
Vera Cruz, A., DT., Saturno, Porciuncula, Recto, Rafael and Laggui, Central
Luzon State University, Science City of Muoz, Nueva Ecija,
CLARRDEC, CVARRD and PCARDDD DEVT. 87 127.
Villaluz D.K, Fish Farming in the Philippines. Manila, Philippines, Bookman
Inc,.1953
170
Online References
1. www.inspection.gc.ca/food/fish-and-seafood/manual/standardsand-methods/esg/1348608971859
2. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-safetysystem/haccp/eng/1346306502207/1346306685922
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