Interpret Plans and Drawings

Label – any tag, brand, mark, pictorial,

or other descriptive written mater.
Layout – the way facilities are placed
according to a plan.
Labeling – attaching of any printed
materials to food products for
identification.
Laminates – are made of two or more
basic films held together by adhesives.
They provide better protection to food
due to improved barrier properties.
Layout – the way facilitates are placed
according to a plan.
Specification – a detailed itemized
description of dimension plans,
materials, and other requirement.
Vacuum packaging – may be defined
as taking of air from the container
during sealing in order to preserve the
products
Fish Processing Activities
Fish Processing Activities
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.
Fish Processing Activities
2. Preparation. This includes the
preparatory steps such as washing,
eviscerating, cutting, brining, and pre-
cooking the fish by steaming,
blanching, or broiling
Fish Processing Activities

3. Processing/sterilizing. This activity

involves the final processing and
complete sterilization of the processed
finished product
Fish Processing Activities
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.
Fish Processing Activities
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 product
Fish Processing Activities

6. Labeling. The purpose of this

activity is to give the correct
information about the product
1.__________________ includes
washing, cooking.
2. __________________ involves the
final heat treatment during processing.
3. __________________ involves
segregating suitable from unsuitable
raw materials.
4.___________________ is a
processing activity which purpose is to
give the correct information about the
product
5. __________________ is done
keeping quality of the finished product.

6. __________________ is a way of
placing facilities according to a pla
7. __________________ is an itemized
description of dimension plans, materials,
and other requirements.
8. __________________ is attaching any
printed materials to food products for
identification
9. __________________ is any tag, brand,
mark, pictorial, or other descriptive written
matter attached to a product.
10. _________________ may be defined as
taking of air from the container during sealing
in order to preserve the products.
1. Preparation 2. Sterilizing 3.
Receiving 4. Labeling 5. Storing 6.
Layout 7. Specification 8. Labeling
9. Label 10. Vacuum packaging
DIFFERENT PACKAGING
MATERIALS FOR FISH PRODUCTS
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.
Different packaging materials for fish
products
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
Expanded polystyrene. This is treated
with polystyrene pellets wherein the
pellets are heated in steam to expand
the material in order to produce a
cellular shape. This is used for tray
molding.
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, 199
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).
2. Polypropylene (PP). PP has better
protective properties because it is
resistant to high temperature. However,
it has poor qualities in low temperature
and becomes brittle (Pane and Pane,
1983)
3. Polyamide (PA). This is commonly called as
nylon PA which is tough, grease-resistant, less
permeable to gases, and has a moisture
permeability. It also possesses good stretch
properties and is stable over a wide range of
temperatures, hence it can be used in boil-in-
bag pouches ((Hermes) 1998)
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).
7. Ethylene-vinyl acetate (EVA). This
has good impact strength, good
permeability and high cling attributes.
The material is used in the lamination
of frozen products (Hermes, 1998).
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.
1. Boil-in-bag. The suitable material
in this type of container is modified
polyethylene with polyester or nylon
lamination. This is commonly used for
light cooking fishery products.
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
Plastic Box Packaging Containers
Plastic is used to characterize a wide range of materials like
polyethylene and polypropylene. High density polyethylene and
polypropylene are widely used in the manufacture of modern day
containers (Subasinghe, 1993). Plastic box packaging containers
are classified into (1) polyethylene, (2) polypropylene, and (3)
polystyrene or styrophore.
Vacuum Packaging: may be defined as
taking off oxygen from the container
during sealing in order to preserve the
products.
Vacuum Skin Packaging.

Vacuum skin packaging is an extension vacuum

packaging which can be applied to both film-to-film
and film-to-tray sealing (Hermes, 1998). The
wrapper is heated and draped over the product.
hence, giving extra “skin”. The steps in preparing
vacuum skin packing are as follows (Hermes 1998).
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
2. Which of the following does not
belong to the group?
A. polyvinylchloride
C. polystyrene
B. expanded polystyrene
D. polypropylene
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
5. Which of the following is
considered an optional label
requirement?
A. 250 grams C. fat
B. October 2009 D. Ligo
6. This packaging material is used for
the lamination of frozen products.
A. polyamide C. ethylene-vinyl
acetate
B. polyvinyl chloride D. polyester
7. Which of the following is required
in preparing label?

A. fish illustration C. “555”

B. tomato growing D. 155 grams
8. Which of the following does not
belong to the group?

A. product of USA C. lucky 7

B. fish drawing D. purefoods
9. This packaging material is hard and
glossy but grease resistant and brittle at all
temperatures.
A. polyamide C. polyvinylidine chloride
B. ethylene-vinyl chloride D. polyvinyl
chloride
10. Which of the following is an
optional label requirement?
A. nutrition facts C. vignette
B. ingredients D. expiry date
1. B
2. D
3. B
4. A
5. D
6. C
7. D
8. A
9. D
10. C
Brine solution – the mixture of salt and
water.
Critical Control Point (CCP) – is a
point in time or a physical location at
which failure of control or preventive
measures will expose the consumer to
unacceptable health risk.
Debris – remains of something that has
been destroyed.
Disasters – the impact of natural or
man-made hazards that negatively
affect society or environment.
Epidemiological – describes the origin
and development of a particular
disease.
Food borne illness – a kind of illness
acquired by eating contaminated foods.
. Food handlers – persons who handle
food during food production
. Food hygiene – all conditions and
measures necessary to ensure the
Food hygiene – all conditions and measures necessary to ensure
the safety and suitability of the food preparation and processing.

safety and suitability of the food

preparation and processing.
. Food safety – the assurance that food
will not cause harm to the consumer
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.

when it is prepared and/or eaten

according to its intended use.
. Good grooming – the art of cleaning
and maintaining proper and neat
Good grooming – the art of cleaning and maintaining proper
and neat appearance of the body

appearance of the body

. Good Manufacturing Practices
(GMP) – potable water refers to
Good Manufacturing Practices (GMP) – potable water refers to
drinkable water.

drinkable water.
. Hazard – a situation which possess a
level of threat to life, health, property
or environment.
Hazard analysis – is the identification
of selective ingredients, critical process
points and relevant human factors as
they affect product safety. .
Hygiene – the science of good health
that signifies cleanliness and freedom
from the risk of infectious disease
Input – something that enters a process
from the outside and is acted upon or
integrated
Labeling – the process of putting labels
on the immediate container.
Mitigation – a measure that is used to
minimize the damaging effect of an
emergency..
Output – is the amount produce/yield
Oxidation – an action in which oxygen
combines with an element or
compound.
Rehabilitation – the process of
restoring land after some process
(business, industry, natural disaster,
etc.) has damaged it
Sanitation – is the planned maintenance of
the work and product environment to
prevent or minimize hazards of product
contamination, condition and to provide
clean, healthful, and safe working
conditions.
Standard Operating Procedures (SOP)
– the set of practices, procedures, and
rules designed for the promotion and
maintenance of health and cleanliness
in the processing plant
Spill – the release of a liquid petroleum
hydrocarbon into the environment due
to human activity.
LO1. OBSERVE PERSONAL
HYGIENE AND GOOD GROOMING
GMP Requirements on Personal
Hygiene
1. Health Status. People known, or suspected, to be
suffering from, or to be a carrier of a disease should
not be allowed to enter any food handling area. It is a
likely that they could contaminate food. Any person
so affected should immediately report illness or
symptoms of illness to the management.
Medical examination of a food handler
should be carried out, if clinically or
epidemiologically indicated.
2. Illnesses and Injuries. The following
conditions should be reported to the
management so that any afflicted
persons need to subject themselves to
medical examination and be excluded
from handling food.
a. Diseases of the respiratory tract, such as
common cold, sore throat, pneumonia, scarlet
fever, tuberculosis, and trench mouth.
Respiratory tract infections spread
microorganisms such as staphylococci, which
are indigenous to portions of the respiratory
tract
b. Intestinal disorders, such as dysentery, typhoid
fever and infectious hepatitis. People suffering from
intestinal disorders usually shed a lot of intestinal
bacteria such as Shigella, Salmonella, etc. which
may be transmitted to food by dirty hands. A person
suffering from salmonellosis for example, may shed
as many as 10 cells per gram of feces, during illness
(ICMSF,1988)
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
Hand Washing
Personnel should always wash their
hands when personal cleanliness may
affect food safety, as shown in the
following practices:
a. At the start of food handling activities.
b. Immediately after using the toilet
c. After handling raw food or any contaminated
material, where this could result in the contamination
of other food items. They should avoid handling
readyto- eat food when unsure of cleanliness in the
process of preparing it.
Personal Behavior or Habits
People engaged in food handling
activities should refrain from behavior
that could result in food contamination,
such as the following
a. Smoking
b. Spitting
c. Chewing or eating
d. 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.
Visitors
Visitors in food manufacturing,
processing or handling areas should,
where appropriate, wear protective
clothing and adhere to the other
personal hygiene provisions.
Entrance and Exit in a Workplace

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.
1. What illness is acquired by eating
contaminated food? A. air borne
illness C. Skin disease B. food borne
illness D. Lung illness
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
4. Which of the following is the
concern of personnel hygiene? A.
freedom from any diseases B. wearing
of clean washable garments C.
observing sanitary habits and clean
hands D. all of these
5. Which of the following is not a
GMP requirement on personnel
hygiene? A. hazard analysis C.
illness and injuries B. health status
D. Personal cleanliness
6. It is a point in time or a physical location at
which failure of control or preventive measures
will expose the consumer to unacceptable health
risk.
a. Critical Control Point (CCP)
b. Debris
c. Disasters
d. Epidemiological
7. Remains of something that has been
destroyed.
a. Critical Control Point (CCP)
b. Debris
c. Disasters
d. Epidemiological
8. The impact of natural or man-made
hazards that negatively affect society or
environment
a. Critical Control Point (CCP)
b. Debris
c. Disasters
d. Epidemiological
9. Describes the origin and development of
a particular disease.
a. Critical Control Point (CCP)
b. Debris
c. Disasters
d. Epidemiological
10. A kind of illness acquired by
eating contaminated foods.
a. Debris
b. Disasters
c. Epidemiological
d. Food borne illness
11. Persons who handle food during
food production.

a. Critical Control Point (CCP)

b. Debris
c. Food handlers
d. Epidemiological
12. All conditions and measures necessary to
ensure the safety and suitability of the food
preparation and processing.
a. Critical Control Point (CCP)
b. Food hygiene
c. Disasters
d. Epidemiological
13. The assurance that food will not cause harm
to the consumer when it is prepared and/or
eaten according to its intended use.
a. Food safety
b. Debris
c. Disasters
d. Epidemiological
14. The art of cleaning and
maintaining proper and neat
appearance of the body.
a. Good grooming
b. Debris
c. Disasters
d. Epidemiological
15. Potable water refers to drinkable water.
a. Critical Control Point (CCP)
b. Good Manufacturing Practices (GMP)
c. Disasters
d. Epidemiological
a. Critical Control Point (CCP)
b. Debris
c. Disasters
d. Epidemiological