1. Preventing contamination.

1. Preventing contamination.
•Prevention of microbial/
chemical contamination
of foods/fishery products is
better than relying on corrective
actions once contamination has
occurred.
2. Minimizing contamination.
2. Minimizing contamination.
•To minimize microbial/chemical
food safety hazards in fresh
produce, producers and others
involved in production should use
good agricultural and
management practices in those
areas over which they have
control.
3. Minimizing contacts from human or
animal feces.
3. Minimizing contacts from
human or animal feces.

•The major sources of disease-

causing microbes are human
or animal feces
4. Ensuring a safe water supply.
4. Ensuring a safe water supply.

•Whenever water comes in

contact with produce, its
source and quality are directly
linked to the potential for
contamination.
5. Using manure and municipal sewage
safely.
5. Using manure and municipal
sewage safely.
•Incomplete composted organic
fertilizers may contain disease-
causing microorganisms from
animal or human feces.
6. Focusing on worker health and hygiene.
6. Focusing on worker health and
hygiene.
•There is a direct correlation
between poor personal hygiene
and food-borne disease
7. Following the law.
7. Following the law.
•Follow all applicable local,
state, and national laws and
regulations.
8. Being accountable.
8. Being accountable.
•Accountability at all levels of the
agricultural environment (farm,
packing facility, distribution
center, and transport operation) is
important for a successful food
safety program.
LO 1.5 Awareness of Codes or
Regulations such as Hazard
Analysis Critical Control Point
(HACCP) and Good
Manufacturing Practice (GMP)
LO 1.5 Awareness of Codes or
Regulations such as Hazard
Analysis Critical Control Point
(HACCP) and Good
Manufacturing Practice (GMP)
Hazard analysis

• is a preventive food quality

management system
which identifies, evaluates
and controls the hazards
significant to food safety
specific to a product.
Critical control point

• is a point in time or a
physical location at which
failure of control or
preventive measures will
expose the consumer to
unacceptable health risks
HACCP
•is a national standard for fish
and fishery aquatic products.
Major Concepts of Hazard Analysis Critical Control Point
(HACCP)
• Preventive system of control for biological hazards
• System approach to identify risks in food production and food
safety
measures.
• Universally recognized system as the most effective way to
prevent
food-born diseases
• Scientific-based system to identify specific hazards and measures
control to ensure food safety
Major Concepts of Hazard Analysis Critical Control Point
(HACCP)
• Capability of accommodating change such as equipment design,
processing procedure or technological development
• Applicability to establishments that produce, process, treat,
pack,
trade, transport, serve or are involved in food production
• Food safety
• Safety programs such as Good Manufacturing Practices (GMP)
and
Sanitation Standard Operating Procedure (SSOP)
Seven Principles of Hazard Analysis Critical Control Point
Seven Principles of Hazard Analysis Critical Control Point
Seven Principles of Hazard Analysis Critical Control Point
Seven Principles of Hazard Analysis Critical Control Point
What are Good Manufacturing Practices?

• Good Manufacturing Practices (GMPs)

are the minimum sanitary
and processing requirements necessary
to ensure the production of quality
food.
Categories of Good Monitoring Practices
Things Needed to Meet Requirement For Good
Manufacturing
Practices
Things Needed to Meet Requirement For Good
Manufacturing
Practices
Things Needed to Meet Requirement For Good
Manufacturing
Practices
Things Needed to Meet Requirement For Good
Manufacturing
Practices
Activity 1.
• Direction: 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.
Activity 1.
• Direction: 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.
Activity 2.
• Direction: Prepare a sanitizing solution and apply the steps in sanitizing
tools, utensils, equipment, and laboratory table used in Making Fish
Nuggets.
Making Fish Nuggets Ingredients:
• Tools, utensils and equipment needed • 1 kg Fish
• Mixing bowl • 1 medium size potato( grated)
• Utility cups • 1 medium size carrot( grated)
• Measuring cups and spoons • 1 medium size egg
• Range • 1 cup all purpose flour
• Model • 2 cups bread crumbs
• Pan • 1 tsp garlic powder
• Casserole • 1 tsp white pepper
• Ladle • 1 tsp salt
• Spoon and Fork • 1 tsp seasoning
• Working table • 1 tsp basil leaves
• Chopping board and knife • 1 tbsp chopped bell peppers
• Basin
Activity 2.
• Direction: Prepare a sanitizing solution and apply the steps in sanitizing
tools, utensils, equipment, and laboratory table used in Making Fish
Nuggets.
Procedure:
1. Debone the fish then slice it into cubes.
2. Marinate the chopped fish in white bell pepper , salt,
For the Sauce:
garlic
• cup corn starch
powder basil leaves and seasoning.
• 2 cups water
3. Add the flour, egg and grated potato and carrot in the
• 3 tbsp sugar
marinated fish.
• 1 tbsp vinegar
• 1 tsp chopped onion
4. Mix well all the ingredients until they become sticky.
• 1 tsp white pepper
5. Form the shape that you want, then roll it over the
• 1 tbsp chopped bell pepper
bread
crumbs.
6. Fry, garnish and serve with sweet and sour sauce.