TLE 9 FOOD (FISH)

PROCESSING
LESSON 2: INSPECT AND
SORT RAW MATERIALS AND
PRODUCT (IS)
Prepared by:
Roma Diane R. Aviguetero
LO2. Check, clean and sanitize equipment and
tools accordance with manufacturer’s
specifications and workplace requirements
Cleaning
• is the removal of dirt and organic
substances, such as fat and protein particles
from surfaces of walls, floors, tools and
equipment. Through the cleaning
procedures, high numbers of
microorganisms (90% and more) present on
the mentioned objects will be removed.
Cleaning
However, many microorganisms stick very
firmly to surfaces, in particular in tiny almost
invisible layers of organic materials, so called
biofilms, and will not entirely be removed
even by profound cleaning but persist and
continue multiplying.
The maintenance of cleanliness in a fish processing
plant requires frequent and continuous cleaning as
well as at the end of every shift. This will keep
waste from accumulating during the operating
day, which not only improves sanitation but
reduces the time needed for end of shift cleaning.
Waste would either be brushed from the
equipment or wash away with water, as the waste
is brushed from the equipment it should be placed
in container and hauled away.
 Factors affecting Cleaning
a.Soil type (organic, inorganic and other source)
b.Soil condition
c. Water temperature
d.Surface being cleaned
e.Type of cleaning agent
f. Agitation or pressure
g.Length of treatment
A CLEAN SURFACE MUST BE:
• free from soil (e.g. food residues)
• free from bad odors
• be non-greasy to the touch and have no
visible oxidation (e.g. rust)
A SANITIZE CLEAN SURFACE MUST
BE:
• a clean surface that is substantially free
from pathogenic microorganisms and
undesirable numbers of spoilage
microorganisms.
 Cleaning and Sanitation
• it increases the effectiveness of the sanitizing step.
• required to achieve the correct level of hygiene in
food handling or production facilities.

If these are not adhered to there is a greater risk of

food becoming contaminated by pathogenic or
spoilage microorganisms.
What are the present factors at your home
that affects cleaning?
List down 5 factors affecting the workplace
area and how to avoid it.
•Sanitation in the fish processing plants may
be defined as the planned maintenance of
the work and product environment to
prevent or minimize hazards of products
contamination and conditions that are
visually unpleasant to the consumer, and to
provide clean, healthy and safe working
condition.
•The use of sanitizing agents leads to effective
sanitation of tools, equipment and utensils.
•Sanitation with the use of physical and chemical
sanitizing agents will kill residual microorganisms
that remain after cleaning.
•Cleaning by washing with soap and water is very
important as it ensures the removal of dirt or
debris by physical and/or mechanical means. Clean
water is to be used to finally wash and rinse all
utensils, tools and equipment.
• Sanitizing or disinfecting
• rids or reduces the number of micro-organisms on
surfaces where food comes in contact with.
• it cannot be accomplished until surfaces where
foods are processed are clean.
• Chlorine is one of the cheapest and most easily
available sanitizers in the market. It is popularly
used in the treatment of water for both household
and plant. Likewise, chlorine is also used to sanitize
processing equipment.
•Importance of Sanitation
1.Prevent pest infestation
2.Kills bacteria already present
3.Reduces potential for cross contamination
4.Can help increase shelf life
5.Minimizes chance for injury
6.Helps create a more pleasant work
environment
•Types of Sanitizers
• Hypo chlorites
• Quaternary Ammonium Chlorides
• Acid-based sanitizers
• Chlorine dioxide
Hypo chlorites
•Hypochlorites are the
most widely used of
the chlorine
disinfectants and are
available in liquid
Quaternary Ammonium
Compounds (QACs)
• Quaternary Ammonium
Compounds (QACs) are a
type of chemical that is used
to kill bacteria, viruses, and
mold. There are many
different types of QACs.
They are often found in dis-
infectants and in cleaning
products that are used in
places such as hospitals, day
care centers, restaurants,
and homes.
Acid-based sanitizers
• Acid Sanitizer FP is a
concentrated
phosphoric acid
formulation designed to
clean and sanitize a
variety of surfaces
commonly found in
dairy, beverage, food
processing and farm
applications.
 Chlorine
dioxide
• Chlorine dioxide is
commonly used as a
method of water system
disinfection and has been
used for biofilms and
Legionella control over a
wide pH range. It is a
powerful oxidant that
disrupts protein
synthesis, making it an
efficient antimicrobial. It
is called as bleach.
Sanitation categories of Food/Fish Processing
Plants
•Housekeeping. It refers to tidiness and proper
removal of waste.
•Rodent elimination. It needs the knowledge on
the characteristics of rodent and permannent
controlthrough structural changes in building,
removal of possible shelter and food, and
supplementary poisoning and trapping.
Sanitation categories of Food/Fish
Processing Plants
• Insect pest elimination. It requires recognition of
serious infestations and identification including the
knowledge on habits and ecology. Control may be the
safe use of insecticidal chemicals, building structure,
equipment and other process change.
• Cleaning. Cleaning of fish processing plant and
equipment involve careful organization, training work
schedule and the use of best available equipment,
methods and materials.
Sanitation categories of Food/Fish Processing
Plants
• Microorganism. The types and significance vary with product and
type of operation. The microorganisms found in dried and salted fish
differ from canned fishery products.
• Construction and Maintenance of buildings and equipment. This
may simplify sanitation maintenance and reduce cost and
contamination hazards.
• Employee’s facilities. Rest rooms, locker rooms, drinking water,
eating facilities and working environment must be well maintained
for the comfort and safety of the workers for proper motivation and
efficient performance to have excellent production and product
quality.
Sanitation categories of Food/Fish Processing
Plants
• Water. Must be potable and satisfactory quality for the product
and other plant uses.
• Waste. Use fish waste into fish value-added products such as
burger, polvoron, spread, embotido, fish ball, meat loaf, luncheon
meat, sausage and many others. This will eliminate environmental
pollution and promote food security and economic security.
• Laboratory tests. This is important to the sanitation control
program in the fish processing plant, it must be understood and
utilized to the best advantage.
Quiz No 2.
 Identification:
Provide the needed term for each item.
1_______________ rids or reduces the number of micro-
organisms on surfaces where food comes in contact with.
2_______________ in the fish processing plants may be
defined as the planned maintenance of the work and
product environment to prevent or minimize hazards of
products contamination and conditions
3_______________ is the removal of dirt and organic
substances, such as fat and protein particles from surfaces
of walls, floors, tools and equipment.
 Identification:
Provide the needed term for each item.
4_______________ these are microorganisms stick
very firmly to surfaces, in particular in tiny almost
invisible layers of organic materials.
5_______________ It needs the knowledge on the
characteristics of rodent and permanent control
through structural changes in building, removal of
possible shelter and food, and supplementary
poisoning and trapping.
ENUMERATION

•1-5 Factors affecting Cleaning

•6-11 Importance of Sanitation
•12-15 Types of Sanitizers
•16-20 Sanitation Categories