GOTERA, JERCEL MAE B. ACT.

2 | UNIVERSITY OF SAN AGUSTIN AUGUTS 08, 2022

VIRTUAL CRUISE LINECOURSE

MODULE 3
ASSESSMENT
Instructions:
 Answer or perform the following questions or situations for your Assessment.
 Read each item carefully and follow instructions accurately.
 Submit your output not later than August 08, 2022 by sending the file/s through email -
achi.foodproduction@gmail.com. Please follow the email subject line – CLS43/Last
name/Module 3.
 Submit your answers to the following questions in one Word file.
 Ensure that the file you are uploading does not exceed the maximum of 500MB per week.

NO. NUMBER OF QUESTION / ACTIVITY

POINTS

JPA Seafood delivers its weekly delivery to The Seafood House on

Thursday afternoons. When the driver rings the bell at the rear door, Jeriel,
the prep cook, is the only one in the kitchen. The kitchen manager, who is in
charge of receiving, is in a meeting with the other managers. The chef is on
an errand, and the rest of the kitchen is on break, albeit some are still
present in the restaurant.

Jeriel follows the truck onto the dock, where he unloads two crates of ice-
packed fresh fish, bags of live mussels, two buckets of live oysters, a case
of shucked oysters in plastic containers, and cases of frozen kitchen shrimp
and frozen lobster tails. Jeriel returns to the kitchen to get a bimetallic
stemmed thermometer and recalls that a copy of the order form may be
found in the chef's office. He brings both to the dock and begins inspecting
the package.

Jeriel compares the items to the order sheet and the invoice before
beginning to examine the product temperatures. First, he takes the top off
1 50 one of the containers and inserts the thermometer stem into it to check the
temperature of the shucked oysters. He is concerned since the
thermometer says 45⁰F (7⁰C). He recalls being told that refrigerated food
should be 41⁰F (5⁰C) or below. He makes the decision not to say anything.
Jeriel examines the internal temperature of a complete fish wrapped in ice
after wiping the thermometer steam off his apron. Finally, he reaches his
hand into one of the buckets of live oysters to see whether it is cold.

He notices a few mussels and oysters with cracked or open shells. He

discards those with cracked shells, knowing that the chef will not use them.
Jeriel records down everything he finds on the order form he obtained from
the chef's office, signs for the delivery, and begins putting the products
away. He begins by putting away the live shellfish, dumping the few that left
in the refrigerator into the new containers to make room. The shucked
oysters and fresh fish are then placed in the refrigerator, while the shrimp
and lobster are placed in the freezer.

What was done wrong?

What could be the result?
GOTERA, JERCEL MAE B. ACT. 2 | UNIVERSITY OF SAN AGUSTIN AUGUTS 08, 2022

 What was done wrong?

 What he did incorrectly was not employ the FIFO

approach when storing the food, which may have had an
adverse effect on the seafood's quality and temperature.
If we follow the order in which Jeriel unloads the truck,
we can see that he did not use the FIFO method.

Additionally, holding food at insufficient temperatures is a

problem because, after checking the product temperature,
Jeriel discovered some errors in the product temperature.
Knowing that this is bad for the products, Jeriel must tell
the supplier the truthfully because the products may
already be contaminated and unsafe to serve.
ANSWER:

 What could be the result?

 Holding food at the wrong temperature can damage food

quality, reduce shelf life, or make food more prone to
spoilage and contamination. Keep in mind that when
handled and stored properly, fish are at their best.
Therefore, maintaining the right temperature must be a
top priority in order to protect consumers from foodborne
infections.

The FIFO method must be used when storing seafood as

well; anything you take out first must likewise go in first.
Keeping frozen seafood away from areas with room
temperature is a good strategy to prevent it from
defrosting because doing so could lead to bacteria on the
surface of the food growing and contaminating it.
 GOTERA, JERCEL MAE B. ACT. 2 | UNIVERSITY OF SAN AGUSTIN AUGUTS 08, 2022

2 20 Make poster or create PowerPoint presentations illustrating 5 examples of

good versus poor food worker personal hygiene.

ANSWER:

Select the five letters of these unsafe practices are responsible for the
majority of foodborne – illnesses.

a) Cooling food improperly

b) Failing to follow FIFO when storing food
c) Purchasing food from unsafe sources
3 10
d) Failing to cook food adequately
e) Date-marking food improperly
f) Failing to implement an integrated pest management program
g) Using contaminated equipment
h) Poor personal hygiene
i) Thawing food at improper temperatures
j) Holding food at improper temperatures
 GOTERA, JERCEL MAE B. ACT. 2 | UNIVERSITY OF SAN AGUSTIN AUGUTS 08, 2022

5 UNSAFE PRACTICES THAT RESPONSIBLE FOR THE MAJORITY

OF FOODBORNE

A) Cooling food improperly

ANSWER: C) Purchasing food from unsafe sources

G) Using contaminated equipment

H) Poor personal hygiene

J) Holding food at improper temperatures

4 20 Why is HACCP so important for the food industry?

Hazard Analysis and Critical Control Point (HACCP) is a process control

system that employs stringent regulations to prevent dangers from
occurring. It identifies potential dangers in the production of food, and
when properly implemented, it serves as the backbone of a functioning
program for food safety. When each stage of the process is carefully
monitored and controlled, there is less of a chance for threats to
materialize, giving you the assurance that your food safety program is
being professionally managed.

ANSWER: The Importance of Hazard Analysis and Critical Control Point (HACCP)
There are numerous opportunities for contamination in the food
industry, regardless of whether you are raising livestock or growing
crops for human consumption or working in harvesting, processing,
shipping, distribution, or preparation.

One of the most pervasive problems with public health is food-borne

infections. Therefore, ensuring client safety is a major priority for every
company involved in the food industry. Processes and systems have been
created and implemented as a result to reduce risk to the consumer. The
Hazard Analysis and Critical Control Point (HACCP) technique is one that
has consistently demonstrated its efficacy in assuring the safety of food.