Implement Sampling

Procedures
Collect Samples
• Technical Terms:
• handle – a part that is designed especially to be grasped
by the hand
• supplier– something that maintains or constitutes a supply
• wrapped – to envelop and secure for transportation or
storage
• moisture – liquid diffused or condensed in relatively small
quantity
• Receiving and Handling Supplies, and Raw/Packaging
Materials.
A. Receiving and Storing
• 1. Operators must obtain a written guarantee from the supplier
stating that packaging meets mandatory requirements for
composition and conditions of use.
• 2. All packaging and product contact containers must be on
received in a good condition.
• 3. Once accepted into the premises, all packaging and product
contact containers must be handled in a manner that would prevent
contamination and deterioration.
• 4. Containers and packaging held in a warehouse-type store must
be securely wrapped and stored above the ground (e.g. on pallets)
to minimize contamination from dust and vermin.
• Information Sheet
B. Handling of Packaging Materials
1. Containers and packaging must be unwrapped stored, handled or transported only in a support
area or processing area. The risk management program must document in full the regulation, part,
section or standard with which the packaging complies.
2. Operators must ensure that opened cartons are re-closed and covered during storage to prevent
dust contamination. Any wet plastic packaging must be disposed of rather than stored.
3. Only containers or packaging required for immediate use may be held in an area where seafood
products is processed or packaged.
4. New packaging and containers must be clean and undamaged at the time of use.
5. All packaging materials must be removed from the processing area or adequately protected
before any cleaning and sanitizing operations are carried out.
6. Re-usable containers used for transporting or storing product must be cleaned and sanitized
before use at a frequency specified in the cleaning and sanitation program. The frequency of
cleaning and sanitation must take into account the areas in which the containers are used and
whether or not product comes into direct contact with the container.
7. Re-usable containers that have been cleaned must be protected from contamination.
*Packaging of Fishery Products.
Packing of fishery products may be defined as wrapping or enclosure
of fishery products in attractive and colorful materials as of protection
and preservation of the product as well as an appeal to the
customers.
The most common material used for manufacturing containers for fish
products are
1. Tin plate Tin free steel (TFS)
2. Aluminum alloys Enamel coatings
3. Lacquered steel plate Glass jars
4.Retortable pouches
A. The Importance of Packaging
The usefulness of packaging can be summarized as follows:
a. Adequate packaging facilitates distribution.
b. Rapid and reliable distribution helps reduce malnutrition, removes local food
surpluses and allows the consumer more choice in the foods available.
c. Packaging and distribution reduce post-harvest losses, and with a larger
market allows producers to increase their income.
d. Attractive packages appeal to the consumer/buyer.
e. Good packaging material complete information about the product helps
customers decide about the product.
f. It is easy to handle, open, use and dispose.
g. Easy storage
Therefore, inadequate packaging in developing countries has profound effects on the
whole pattern and total amount of food consumed.
• 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.
3. It must provide protection to the food against physical and chemical
damage (eg. water, water vapour, oxidation, and light), insects and rodents.
• 4. It must provide identification and instruction so that the food is used
correctly and have sales appeal.
• 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.
3. It must provide protection to the food against physical and chemical
damage (eg. water, water vapour, oxidation, and light), insects and rodents.
4. It must provide identification and instruction so that the food is used
correctly and have sales appeal.
Packaging Materials
There are various types of packaging materials used in Fish processing industry. The most
commonly used are: (1) hard plastic; (2) 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 than
0.25mm are called sheet. In choosing plastic film for packaging, properties such as
tensile strength, puncture resistance, flex/crack resistance, water vapor and gas
barrier, light transmission, clarity and gloss, and heat sealability are also considered.
Films are classified: into Basic Films and Laminates:
Basic Films are single layered films, which are seven types of basic films.
a. Polyethylene (PE). is the most commonly used material because of its low cost,
relative strength and flexibility even in low temperatures (Hermes, 1998).
b. Polypropylene (PP). has good protective properties due to resistance to high
temperature but becomes brittle when exposed to low temperature.
c. Polyamide (PA). is commonly called nylon PA manufactured by condensation of
diacid and diamine. It is tough, grease resistant, less permeable to gases and with
permeability to moisture. It is elastic and stable at all degrees of temperature, thus, it
can be used for boil-in bag pouches production.
d. Polyester (PET). It can be used in all degree of temperatures, has excellent
gloss, low gas permeability, low moisture transmission, and with high tensile
strength.
e. Polyvinylchloride (PVC). hard and glossy, but greased resistant and
brittle at all degree and temperature.
f. Polyvinyl dine chloride (PVDC). commercially known as Saran or
Crovacs and is produced as a copolymer with vinyl chloride. It can be
made into shrinkable forms with low temperature stability.
g. Ethylene-vinyl acetate (EVA). has good impact strength, good
permeability and high cling attributes. This is used in the lamination of
frozen products.
 Laminates are made up of two or more films attached together
by adhesives, to provide better protection to food as a result of
improved barrier properties.

a. Boil-in-bag. The best material for this type of container is the modified
polyethylene with polyester or nylon lamination, which are commonly
used for light cooking fishery products.
b. Retort pouch pack. Is made from layers of polyester/aluminum film
and polyolefin like polyethylene bonded together with glue of high
performance. The shelf-life of this pack is almost the same canned
products, yet it is preferable due to less heat damage of texture and
nutrient.
(3) Plastic Box. Plastic is used to characterize wide range of materials such as
polyethylene and polypropylene that are used in the manufacturing of modern day
containers.
Plastic box packaging container are classified into:
1. Polyethylene. has excellent toughness; resistant to chemicals, oil and grease;
inert to food; and has extremely low water vapor transmission properties
(Hermes, 1998). The high density polyethylene best for chilling fish, they can
resist extreme heat and cold because they can retain coldness inside.
2. Polypropylene is very light plastic, resistant to grease and to most chemicals,
provides good barrier to water vapor and can withstand high temperature
because of its low softening point, low density (around 0.9202 g/cm3) and superior
processibility.
3. Polystyrene or styrophore is resistant to weak acids like bases and
vegetable oils, can penetrate to water vapor, oxygen and carbon dioxide and has
low water absorption (around 0.04% to 0.05%) (PalerCalmorin, 2006). In the
Philippines styrophore boxes are popular for transporting fish from the wharf to
market or processing plant.
GET ¼ SHEET OF PAPER
1. Styrophore as a packaging material is also known as
a. Polyamide c. Polypropylene
b. Polyethylene d. Polystyrene
2. Which of the following packaging containers does not belong to the
group?
a. Polyester c. Polypropylene
b.Polyethylene d. Polystyrene
3. Which is not considered important in packaging?
a. protecting the goods for transport
b. enhancing product market appeal
c. lessening production cost
d. advertising the product
4. What is the best packaging material for fish processed through canning?
a. tin can c. thermoplastics
b. polyethylene bag d. paper board
5. If you are to pack fermented fishery products, what do you think is the
most ideal packaging material?
a. plastic bottles c. tin cans
b. bottles with plastic caps d. plastic laminates
1. d 2. a 3. c 4. a 5. b