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AFA FoodFishProcessing7-8 Q0 LAS7 FINAL
AFA FoodFishProcessing7-8 Q0 LAS7 FINAL
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TLE 7/8 - AFA (FOOD/FISH PROCESSING)
Activity Sheet No. 7
First Edition, 2020
Introductory Message
Development Team of TLE 7/8 Food (Fish) Processing Activity Sheet
The TLE 7/8 – AFA (Food/Fish Processing) Activity Sheet will help
you facilitate the leaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with
the references/links to ease the independent learning.
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Quarter 0, Week 7
Every food business owner has the utmost legal and moral responsibility of
producing and preparing food that will not harm the consumer. It is a must that all
personnel involved in the food processing adhere to GMP standards. GMP is short
for Good Manufacturing Practices. GMP’s are the basic operational and
environmental conditions required to produce safe foods. They ensure that
ingredients, products and packaging materials are handled safely and that food
products are processed in a suitable environment. GMPs address the hazards
associated with personnel and environment during food production.
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GMP Requirements on Personal Hygiene and Good Grooming
1. Health Status
c. Report any lesions on the hand, wrist, or any exposed body part to
supervisor.
Industry workers should have no lesions or wound when handle any materials or
processes in food production to include packaging of finished products.
2. Personal Cleanliness
a. Arriving to work with clean hair, teeth brushed and bathed daily.
b. Maintaining trimmed, filed, cleaned fingernails without rough edges.
Wearing of perfume, nail polish and artificial nails are NOT permitted in the
food processing area.
3. Handwashing
For employees working in the food processing area, hands must always be
washed following these protocols:
a. Before starting work.
b. Before wearing disposable gloves.
c. Between performing different task.
d. Immediately after using the toilet and returning to work station.
e. After handling raw materials or contaminated item.
f. After performing unsanitary task – ex. taking out garbage, handling
cleaning
chemicals, wiping tables, picking up dropped utensils, etc.
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g. After eating or drinking, touching face, nose, mouth, skin, hair or other
exposed body parts.
h. After sneezing, coughing or nose blowing.
Hand washing is only done using the sink intended for it at the
manufacturing area. Wash hands by scrubbing for at least 20 seconds. Turn off
faucets in a sanitary fashion in order to prevent recontamination of clean hands.
Dry hands with single-use towels and dispose used towels in closed trash bin.
Here are the steps in proper handwashing:
https://cvprotection.com/wp-content/uploads/2014/09/Hand-whas-and-drying.jpg
The wearing of food processor’s own clothing is generally not allowed in the
food processing area. Personal Protective Equipment (PPE) is worn to protect the
food processor from the food processing environment (cold, water, food products,
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etc.) and specific safety hazards that may be present in the area. PPE’s also
protects the food from hazards (e.g. microorganisms, hair, foreign bodies) that may
be released from the food processor’s body or underclothes.
Hairnet Mask
https://www.tourismtattler.com/wp-content/images/2020/05/Tasting-
Stellenbosch-Bertus-Basson-HR-1-620x330.jpg
Apron
https://www.flickr.com/photos/jurvetson/101046514
Rubber Boots
http://i.stack.imgur.com/CKARC.jpg
Gloves
http://2013.igem.org/wiki/images/9/9b/UIUC_Gloves.PNG
Proper Attire:
1. Wear clean properly secured coveralls, hair nets and gloves at all times in the
processing area. Coveralls shall be sufficient to cover all personal clothing. They
shall be changed daily. When using rest rooms for personal necessities, remove
all PPEs such as coverall, hairnet, and gloves. The same procedure is done
when using the mess hall and going out of the food factory.
2. Employees with any facial hair (beards or mustaches) must wear beard nets.
3. Change to clean, non-skid, closed-toe work shoes that are appropriate for
standing and working on processing floors. Footwears are to be maintained in
clean condition at all times.
4. Remove make-up, wrist watch and jewelry when entering the processing area.
5. Store personal clothing and belongings in designated locker facility. Food,
drinks, and personal medicine are not allowed to be stored in this locker facility.
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Personal Behavior and Habits
Food processors should not do things that can cause food contamination. The
following actions are not allowed inside the food processing area:
1. Smoking 6. Coughing
2. Eating or drinking 7. Touching or scratching any part of the body.
3. Spitting 8. Wearing of jewelry or accessories.
4. Chewing 9. Brushing or combing hair.
5. Sneezing 10. Using fingers to taste food.
Managing Visitors
Wash the inner and outer portion of all rubber items such as gloves, footwear
and coverall. Thoroughly dry the cleaned and sanitized PPE before it is stored or
put it in a well-ventilated place to dry. Store clean PPE separately from personal
clothing.
Millions around the world have been affected by the novel corona virus
commonly known as the COVID-19. It is primarily a respiratory illness which can
be transmitted directly through droplets of saliva or discharges of the nose. It can
also be transmitted indirectly through contaminated surfaces. Although there is no
evidence that COVID-19 is transmitted through food, still it poses a major threat to
people’s health, including those of the consumers and workers in the food industry.
Like all other businesses, food business should be taking appropriate health and
safety measures to protect their workers from illness and contribute to lowering the
chances of spreading the disease.
The overall food safety management systems that focuses on the good
hygienic practices and additional food safety include physical separation of
activities, cleaning, sanitation and disinfection of hands, tools, equipment and
environment. These food safety measures should be completed with other measures
to avoid the infection of food workers and prevent the spread of the virus. These
measures include:
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a. Keeping 1.5 – 2 meters (or 6 feet) physical distance between workers and
other staff in all of the premises of the food processing operation. It strongly
reduces the chance of transmitting the virus through droplets.
d. Food workers and staff are trained on the importance of personal hygiene
in general, and specific instructions on personal hygiene and PPE which must be
according to their roles and responsibilities in the food processing operations.
Gorris, L. (2020, June 17). Ensuring food safety during the COVID-19
pandemic - a Codex observer view. Retrieved from CODEX ALEMENTARIUS
International Food Standards: http://www.fao.org/fao-who-
codexalimentarius/news-and-events/news-details/en/c/1294263/
1. Directions / Instructions:
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Carefully read the instructions for each activity. Refer to the
information and tables above in doing the activities. Write your answers in
a separate sheet of paper.
2. Exercises / Activities
Activity 1
TO DO OR NOT TO DO?
Activity 2
Check It Out!
Direction: Read each question carefully and select the letter of the correct answer.
Write your answer in your answer sheet.
1. Everyone carries bacteria on and inside their bodies. Bacteria are found on your:
a. Hair and skin b. Hands and mouth c. Ears and nose D. All the
above
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2. Identify which one is correct process?
a. Sanitize, Disinfect, and Clean c. Wash, Rinse, and Sanitize
b. Wash, Rinse, and Repeat d. Wash, Rinse, Towel Dry
5. For how long (at a minimum) should you wash your hands?
a. 15 seconds b. 20 seconds c. 25 seconds d. 30 seconds
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11. Which of the following statement is true?
a. COVID-19 is not a threat to people’s health
b. COVID-19 is not transmitted though droplets of saliva.
c. COVID-19 is a food-borne illness.
d. COVID-19 is a respiratory illness.
Activity 3
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▪ brush
▪ tissue or paper towels
▪ sanitizer
▪ alcohol (70% ethanol)
Procedure:
V. Reflection:
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Answer Key
Activity 1 Activity 2
1. DON’T 1. d
2. DO 2. c
3. DON’T 3. d
4. DON’T 4. b
5. DON’T 5. b
6. DON’T 6. d
7. DO 7. d
8. DO 8. d
9. DO 9. a
10. DON’T 10. a
11. DON’T 11. d
12. DON’T 12. d
13. DO 13. c
14. DO 14. d
15. DON’T 15. a
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