101 LO 3.3 Proper Waste Disposal A. Waste Management in the Philippines Waste management is defined as the handling of all wastes in the processing plant including food wastes, scratch paper, and fallen dry leaves on the ground, trim wedges and many others and transform them into useful products. The Philippines generates about 10,000 million tons of solid waste per year and only 12 percent of the wastes are recycled and re-used. The single most dominant issue for solid waste management (SWM) is the inadequacy of disposal facilities. Presently, open dumping is still the most common waste disposal method as controlled dumpsites and sanitary landfills (SLFs) are very limited. The opportunities presented by this serious environmental problem to suppliers of solid waste management products and equipment are enormous. The potential, however, is tempered by inadequate funds and technical capability, lack of political will and other problems. Despite the limitations, the market for SWM is still expected to grow five percent in the next three years. The major end-users of SWM products and equipment are the local government units and their private contractors as well as private proponents of SWM projects. The equipment cost and the source of project funding are major purchase considerations of end-users. Republic Act No. 9003 known as the National Solid Waste Management Act is issued as part of War on Waste (WOW). Its objective is to fight against waste provides that all waste matters will be recycled and reused
102 into useful items. Basically it is to ensure the protection of public health and environment B. Types of Waste from Fishery Products • Solid waste: body parts such as heads, scales, viscera, fins, bones, blood, skin, mollusk shells, crustacean heads, exoskeleton • Liquid waste: washed/processed water containing particles of solid waste or a suspension of solid waste, cooked water, drip and oil. • Materials of non-fish origin: detergents, grease and oil, organic/inorganic compounds, additives, colorings and other ingredients used as processing aids, cooling water, bleaching agents, laboratory chemicals. • Emissions: steam and water vapor, chlorine, carbon dioxide, and other gases, organic compounds with low boiling point. The quantity of solid processing waste is directly related to the volume of raw materials being processed and the end products. The yield of meat recovery is directly proportional to the solid waste produced. The higher the meat recovered the lesser the solid waste. In production, the yield is as low as 20% of the original raw materials and 80% is being discarded in various stages of the processing. LO 3.4 The Three R's: Reduce, Reuse and Recycle Reduce, Reuse and Recycle – help cut down on the amount of waste we throw away. They help conserve natural resources, landfill space and energy. The three R’s also help save money that communities use for landfalls. Setting up new landfills has become difficult and more expensive due to environmental regulations and public opposition. REDUCE. Means using fewer resource. This is the most effective of the three R's. The best way to manage waste is to not produce it.
103 REUSE. Before you recycle or dispose of anything, consider whether it can still be used. It makes economic and environmental sense to reuse products.. RECYCLE. Recycling is the best "R"; partly because there are so many recycling programs today (8,660 as of 2006, according to the EPA), which makes recycling and facilities easy. Effective cleaning and sanitization of food contact surfaces of equipment and utensils serve two primary purposes: • Reduces chance for contaminating food during processing, preparation, storage and service by physically removing soil, bacteria and other microorganisms; and • Minimizes the chance of transmitting disease organisms to the consumer by achieving bacteriologically safe eating utensils.
104 LO 3.5 Environmental Protection and Concerns Related to Fish Processing A. Environmental Issues and Concerns of Fish Processing Industries Environmental issues in fish processing industries primarily include the following: Water consumption and wastewater generation, solid waste generation and by-products production, air emission and energy consumption. A. Water Consumption. Most seafoods processors have high baseline water use for cleaning plant and equipment. Therefore, water use per unit product decreases rapidly as production volume increases. Major Reason for Water Consumption Fish storage and transport Cleaning, freezing and thawing Preparation of brines Equipment sprays Offal transport; cooling water Steam generation Equipment and floor cleaning. Factors Affecting Water Use Type of product processed Scale of the operation Process used Level of water minimization practices in place (Environment Canada, 1994a).
105 General cleaning contributes significantly to total water demand that’s why smaller-scale sites tend to have significantly higher water use per unit of production. B. Energy Consumption. Seafoods processing industries consume large quantities of electrical energy. For fish and fish meal processing, energy is required for cooling, cooking, sterilizing, drying, evaporation, can cleaning, fork-lifting. Effluent Discharge. Effluent is also known as liquid waste. Effluent streams generated from seafoods processing contain high loads of organic matter due to the presence of oils, proteins and suspended solids. They can also contain high levels of phosphates and nitrates. Fish processing industries have been known to pollute nearby beaches and shores by releasing wastewater containing oils. Since oil floats on water, it can end up on the surrounding coastline. Resources for Effluent Discharge from Fish Processing Handling and storage of raw fish prior to processing Fluming of fish and product around the plant Defrosting Gutting Scaling Portioning and filleting of fish Washing of fish products.
106 .Resources for Effluent in Discharge Canning Operations Draining of cans after precooking Spillage of sauces, brines and oil in the can filling process Condensate generated during precooking Factors Affecting Effluent Quality Type of fish being processed Type of processing undertaken Effects of Effluent Discharge Eutrophication (the process by which a body of water becomes rich in dissolved nutrients from fertilizers or sewage, thereby encouraging the growth and decomposition of oxygen-depleting plant life which harm other organisms) Oxygen depletion. This is a condition wherein the level of Oxygen is not adequate leading to adversed effect on the living organism D. Odor. Odor is often the most significant form of air pollution in fish processing. Major Sources of Odor • Storage sites for processing waste • Cooking by-products during fish meal production • Fish drying processes • Emissions during filling • Emptying of bulk tanks and silos.
107 Fish quality may deteriorate under the anaerobic conditions found in onboard storage in fishing processing facilities. This deterioration causes the formation of odorous compounds such as ammonia, mercaptans, and hydrogen sulphide gas [National Pollutant Inventory. June, 1999]. E. Noise Pollution. Noise is not a significant problem in seafood industries. Noise may be generated during cutting, pre-cooking, filing and weighing the can, can seaming and sterilization. The noise measurements at any sources in the process do not exceed the standard of Maximum Sound Level (140 dB) [Ministry of Interior, 1976] F. Solid waste generation. Solid waste is mainly in the form of organic wastes generated in the production processes. It consists of fish shells and heads from the seafood processing. Seafood processing activities generate potentially large quantities of organic waste and by-products from inedible fish parts and endoskeleton shell parts from the crustacean peeling process. The waste generation depends on the species and the process.
108 LO 3.6 Manufacturer’s Requirements Uses of Manufacturer’s Specifications Equipment, tools and utensils that are purchased are accompanied by a manual containing specifications as to how they are used, manipulated or operated, cared for and stored to lengthen their serviceability. When using any equipment, tool or device, it is important to read and understand the manufacturer’s specifications in order to properly or accurately use or manipulate them and prevent any accident due to ignorance or lack of information on their correct use. Familiarity with all information pertaining to food processing equipment results in systematic, orderly, and accurate accomplishment of tasks. A food processor, however, must know the essential information regarding the equipment in terms of how it must be operated or used in accordance with the manufacturer’s specifications. Before operating any equipment, it is important to be familiar with the manufacturer’s specifications, which include: • Handling requirements • Operating requirements • Discharge label • Reporting • Testing • Positioning • Refilling
109 How to Read Manufacturer’s Specifications Food processing equipment when sold are provided with a manual containing the manufacturer’s specifications and a necessary reminder to the processor in the form of a sticker or Warning Label. This label attached to the equipment itself as an assurance that the equipment/machine or tool is in excellent condition as it has passed quality control. The specification usually gives a detailed description about the equipment dimensions, materials, and other relevant information regarding the equipment or machine. The dimension is the measurement of the size of an object in terms of length, width, or height of the equipment/machine or tool. The capacity specifies the measurement of the amount, which a device can hold or contain as in boilers, cooker, or steamers or a weighing scale. The manufacturer’s specifications are usually contained in the manual, which accompanies the equipment. The food processor must thoroughly read and understand all the information contained in the manual especially if the equipment is to be electrically operated. Aside from knowing the correct operation of the equipment or machine, it is also important to know the following: • Basic safety precautions to follow when using the equipment • Warning labels which specify proper operation of an equipment • Instructions on the proper care of the equipment/machine • Instructions on the correct operation of the equipment The manufacturer’s specifications must be thoroughly read and understood by the food processor. It is Important to follow manufacturer’s instructions for safety and to protect the product or purchase. Some instructions are warnings while others
110 are instructions on how to use the product. Warning instructions like “do not place in contact with fire” reminds the user that the product is flammable and may cause explosion resulting to injuries if not followed carefully. Below are some examples of manufacturer’s specifications, which must be properly read and interpreted to ensure accurate and safe operation/manipulation of an equipment/machine: How to Seal Tin Cans with Hand Automatic Can Sealer Fasten sealer firmly to table or armchair using clamp. Attach crank to worm shaft and tighten set screw. Adjust the chuck, height washers, and levers to the size of can to be sealed. Lower base plate by turning can lifter handle as far as possible to the left. Place cover on can and set can on base plate. Place the first operation roll and rivet in the first adjusting lever. Raise can until it is clamped firmly between base plate and chuck. Turn crank clockwise (eleven turns) until the first operation roll is through half sealing. After half – sealing, the cans are placed in the pressure cooker for 15 minutes exhausting to form vacuum. After exhausting the cans, remove first operation roll and put the Second operation rolls and rivet in the adjusting lever. Turn crank clockwise (ten turns) until the second operation roll returns to its normal position away from the chuck. Release sealed cans by turning can lifter handle as far as possible to the left. The machine is now ready to receive another can for sealing. Can Sealer www.cansealer.com
111 Directions for Use of the Hydrometer Clean the hydrometer thoroughly and dry before using it each time. Handle with clean dry hands or with clean cloth. Use with fluid juices, otherwise if the liquid to be tested is thick or slimy, the resting point of the hydrometer will be uncertain. Pour a small quantity of the juice into a glass cylinder and drop the hydrometer carefully. Make sure that the instrument is floating freely and touches neither the bottom nor the sides of the cylinder. To read correctly, set eye level with the surface of the liquid. Since the specific gravity of juices varies with temperature, bring the juice to the standard temperature for which the hydrometer is adjusted usually 16C or 60F or make the necessary corrections in the reading. Add 0.1% for every 3 above the standard and subtract 0.1% for every 3. What to PROCESS? Activity 1. Collect and make a list of brochures/manuals of different equipment. Study the different Manufacturer’s Specification. Mark a comparison of the brochure collected.
112 Activity 2. Make a survey on how waste from fishery products are disposed by fish processor in the locality. Waste Materials Reduce Recycle Re use 1. Fish scales Fertilizer Home Decorations What to REFLECT and UNDERSTAND? Research on new techniques involved in cleaning, sanitizing and storing tools and equipment following the manufacturers’ specifications and workplace procedures. Activity 3. Make a work plan on how to keep complete records of reports according to workplace procedures with emphasis on proper waste disposal and environmental protection. Follow the format below.
113 Waste Disposal Work Plan Objectives Time Frame Activities Personnel Remarks 1. Clean the canal of the processing plant/area Daily 1. Remove the dirt and debris in the canal. 2. Use low pressure water unit. 3. Use sanitizer 1. Staff/utility/ja nitor
114 What to TRANSFER? Now that you have all the information, are you ready to test your ability to clean and keep equipment and tools according to manufacturer’s specifications and workplace procedures? If your answer is yes, your task is to apply food safety principles and practices in inspecting and sorting raw materials and products. You will be evaluated using this scale. 1-Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly followed Discussion 5 4 3 2 1 Demonstrate food safety principles & practices Application of procedures Safety work habits Speed/time
115 Post-Assessment A. Select the letter of the best answer .Write your answer in your notebook 1. It lowers the amount of waste produced. a. Recovery b. Recycle c. Reduce d. Re use 2. If you are going to pack processed foods in tin cans, why do you need to seal it with a can sealer? a. cans can be covered more securely b. cans are made of metal c. cans cannot be sealed manually d. tin cans are difficult to seal 3. What might happen if you didn’t use mechanical cleaning aids? a. there could be food-borne disease outbreak b. money, time, and energy will not be saved c. working area will not be sanitized d. work will be easier.
116 4. It means “ To throw away all rubbish and unrelated materials in the workplace. a. Seiri or Sort b. Seiso or Sanitation c. Seiton or Set d. Shitsuke or Sustain 5. Which of the following is not an example of solid waste? a. ammonia b. fish shells c. mercaptans d. spillage of sauces, brines and oil B. Identify what are being asked. Write your answer on your notebook. _________1. It is essential for continuous cleaning of floor. _________2.It produces a jet of hot water at a somewhat lower pressure when mix with water or detergent solution. _________3. It is used to remove stubborn or dirt. _________4. It is useful for removing rust or paint. _________5. It is useful to wipe the walls of the laboratory as well as lavatory and working tables.
117 Module 6. DISPENSE NON-BULK INGREDIENTS (DI) Content Standard Performance Standard The learner demonstrates understanding on dispensing nonbulk ingredients. The learner demonstrates the given method of dispensing non-bulk ingredients. LO 1. Prepare to Dispense Ingredients Introduction The lesson deals on the preparation and selection of materials and equipment for dispensing ingredients. It includes the inspection of materials, the different types of non-bulk ingredients/additives, workplace requirement,; contamination and food safety issues related to dispensing, purpose and basic principles of the dispensing process, quality characteristics and related handling requirements of materials; assurance of availability of bags/containers and label; carrying out of pre-start checking according to manufacturer’s specifications, and use of appropriate Personal Protective Equipment (PPE) according to work place procedure and Occupational Health and Safety requirements. Learning Objectives 1. Inspect materials to confirm the type, quality clearance, and quantities if ingredients. 2. Identify any obvious contamination or non-conformance with workplace requirements. 3. Select appropriate measuring/dispensing and weighing equipment according to dispensing requirements. 4. Use appropriate personal protective equipment (PPE) according to workplace procedures and occupational health and safety (OHS) requirements.
118 Pre-Assessment Choose the letter of the best answer .Write your answer in your notebook. 1. Which of the following is the most common flavor enhancer used by fish processors? a. Disodium guanylate c. Monopotassium glutamate b. Inosinuate d. Monosodium glutamate 2. Which of the following is not used as thickener and vegetable gum? a. Caulerpa c. Glacillaria b. Euchema d. Sargassum 3. Which of the following does not belong to the group? a. Ascorbic Acid c. Sodium benzoate b. Monosodium glutamate d. Sodium nitrite 4. Which of the following additives prevent rancidity in smoked and dried fish? a. Acetic Citric acid c. Benzoic acid b. Ascorbic acid d. Citric acid 5. Which of the following is extracted from Eucheuma and used as thickener and vegetable gum? a. Agar c. Carregeenan b. Algin d. Gelatin 6. If you prepare a Smoked Milkfish (Bangus), what food additives will you choose a. nutritional supplements c. coloring agents b. flavouring agents d. emulsifiers 7. You are tasked to bake a cake, what food additives will you add to prevent lumps bulging? a. anti caking agents c. coloring agents b. anti foaming agents d. emulsifiers
119 8. To impart a light texture on bread, what do you think is the best food additives you will add? a. clarifying agents c. catalyst b. leavening agents d. Anti foaming Agents 9. Which of the following is not an example of natural food coloring? a. turmeric c. chlorophyll b. annatto d. tartazine 10. Which of these serves as guidelines for regulating the use of Additives in the Philippines? a. Administrative Order No.88 s.1984 b. Presidential Decree 1989 c. Administrative Order No.230 s.2009 d. Administrative Order No. 228 s. 2008 What To KNOW? A. Materials and Equipment/Devices for Dispensing Non- Bulk Ingredients Non – bulk ingredients refers to the different Food Additives used in Food (Fish) Processing. They are intentionally added to food to achieve desired effects or characteristics during production or processing. To dispense non-bulk ingredients, there is a need to prepare the different standard measuring devices/equipment to be used during the process.
120 The Three-Column Chart below shows the commonly used measuring devices, the types, functions and pictures. (Pictures were taken at OSF Food Processing Laboratory) Measuring Devices Function Pictures/Illustrations a. Weighing Scales 1. Triple Beam Balance It is used for measuring small quantities like spices, preservatives 2. Analytical Balance It is used to weigh small amount of mass. 3. Digital Weighing Scale It is an electrically weighing scale for food like meat, fish, fruits etc. 4. Clock Type Weighing It is used for 1 to 12 kilograms of food and other items. b. Measuring Cups 1. Measuring Cups for Dry Ingredients It is used to measure dry ingredients such as flour, sugar, salt and usually available in 1, ½, ¼, and 1/8 measurement 2. Measuring Cups for liquid ingredients It is used to measure liquid ingredients and usually available in glass /or plastic.
121 . Measuring Spoon It is used to measure small amount of ingredients. It usually available in 1tbsp; ½ tbsp.; 1 tsp; ¼ tsp; 1/8 tsp measurement d. Set of Graduated Cylinders It is usually used to measure volume of liquids B. Inspection of Materials (Non-Bulk Ingredients/Additives) The Administrative Order No. 88-A s. 1984 of the Department of Health can be the basis for the inspection of materials (Non-Bulk ingredients). This is a regulatory guideline concerning the use of Food Additives in all foodstuffs in the Philippines whether manufactured locally or imported from other countries. Under this Administrative Order, Non-bulk ingredients/Additives used for Food Processing are classified into three groups: Group I - Directly added to Food Group II - Processing Aid Group III - Flavoring Substances
122 C. Types of Non-Bulk Ingredients/ Food Additives The three major groups of Food Additives with detailed description and specific additives are: Group II. Substances that are considered Processing Aids Antifoaming Agents Clarifying Agents Catalyst Contact Freezing Agents Extraction/Carrier Solvents Fat Crystal Modifier Filtration Aids Flocculating Agents Lubricants, Anti Stick Agents and Molding Aids Propellant and Packaging Cases Enzyme Preparations Group III. Flavoring Substances Agar, Alginic, BHT, BHA, Carageenan,Disodium Edta, Diacetyl Tartaric Ester, Calcuim Disodium Edta, Disodium Edta, Furcelleran, Gelatin, Mono and diglyceride, Polysorbate 60 and 65,80, Propionates; Sodium Diacetate,Sodium and Potassium Sulphite, Sulphur Dioxide Group I. Substances that are directly added to food and classified according to the following functional categories: Anticaking Agents Antimicrobial agents Antioxidants Antioxidant Synergists Emulsifiers Firming Agents Flavor Enhancers Flour Treatment Agents Dough Conditioners Food Acidulant Food Colors Humectants Leavening Agents Nutrient Supplements Ph - Control Agents Sequestrants Stabilizers and Thickeners Surface- Finishing Agents Surface - Finishing Agents Sweeteners: Non-Nutritive Sweeteners Nutritive Sweeteners
123 Group I 1. Anti-Caking Agents - substances added to finely powdered or crystalline food products to prevent caking, lumping. Some of the examples are the following: Aluminum Calcium Silicate (calcium aluminum silicate); Calcium phosphate, tribasic; Calcium Silicate; Iron ammonium citrate; Magnesium carbonate; Magnesium silicate 2. Antioxidants - substances used to preserve food by retarding deterioration, rancidity or discoloration due to oxidation. Examples: Ascorbic Acid; Ascorbyl palmitate; Butylated hydroxyanisole; Calcium ascorbate; Erythorbic acid; Lecithin; Propylgallate; Sodium Ascorbate; Sodium erythorbate; Tertiary butyl hydroquinone (TBHQ); Alpha-tocopherol; Tocopherol (mixed concentrate) 3. Antimicrobal Agents - substances used to preserve food by preventing growth of microorganism and subsequent spoilage. Examples: Benzoic acid and its potassium and sodium salts; Dehydroacetic acid and its sodium salt; Erythorbic acid; Metabisulfites of potassium and sodium; Methyl paraben; Nitrate of potassium and sodium; Nitrate of sodium; Prophyl paraben; Propionic acid and its calcium and sodium salt; Ascorbic acid and its potassium, calcium and sodium salts; Sodium or potassium; Sulfur dioxide 4. Antioxidant Synergist- substances used to interact with antioxidants to produce a total greater than the sum of effects produced by the synergist and the antioxidant individually. Examples: Calcium disodium; Citric acid;Disodium EDTA; Gum guaic (guaiac resin); Isopropyl citrate; Monoglyceride Citrate; Phosphoric acid; Potassium citrate; Sodium citrate 5. Emulsifiers - substances which modify surface tension in the component phase of an emulsion to establish a uniform dispersion or emulsion. Examples: Acetic acid ester of mono and diglycerides; Ammonium salt of phosphatidic acid; Brominated vegetable oil;Cholic/Desoxycholic acid; Diacetyl-tartaric acid ester of mono and diglycerides;Diatyl sodium
124 sulfosticcinate; Ethoxylated mono and diglycerides;Glycerol ester of wood resin; Glyceryl lactoesters of fauy acids; (Lactic acid esters of mono and diglycerides);Glyceryl (glycol) monostearate;Hydroxylated lecithin 6. Firming Agents – substances added to precipitate residual pectin, thus strengthening the supporting tissue and preventing its collapse during processing. Examples: Aluminum Sulfate; Calcium carbonate; Calcium Chloride; Calcium lactobionate; Calcium phosphate, monobasic; Calcium sulfate; Magnesium chloride 7. Flavor Enhancers - substances added to supplement, enhance, or modify the original taste and/or aroma of a food without imparting a characteristics taste or aroma. Examples: Disodium guanylate; Disodium inosinate; Glutamic acid; Monoammonium glutamate; Mopotassium glutamate; Monosodium glutamate 8. Flour Treatment Agents/Dough Conditioner- substances added to milled flour, at the mill, to improve its color and baking qualities, including bleaching and maturing agents. Dough conditioners modify starch and gluten, thereby producing a more stable dough. Examples: Acetone peroxide; Ammonium chloride; Ammonium perusulphate; Ammonium phosphate, monobasic; Ammonium phosphate, Ammonium sulfate; Azodicalbonamide; Benzoyl peroxide; Calcium Bromate;Calcium carbonate; Calcium iodate;Calcium lactate; Calcium peroxide 9. Food Acidulants - cids which, when added to food, produce an agreeable sharp or tart taste in the product. Examples: Acetic Acid; Citric Acid; Fumaric Acid; Lactic Acid; Malic Acid; Phosphoric Acid;Tartaric Acid; and their calcium, potassium and sodium salts. 10. Humectants - substances incorporated in food to promote retention of moisture, including anti-dusting agents. Examples: Glycerol (Glycerine); Propylene Glycol; Sorbitol; Triacen (Glycerol triacetate)
125 11. Food Color - substances used to give color or shade to a food. Examples: Annatto extract; Beet powder (dehydrated beets); Beta- carotene; Beta-apo-8' carotenal; Canthaxanthin; Carrot oil; Caramel;Carmine/Cochineal extract ; Curcumin; Fruit Juice/Vegetable Juice; Grape skin extract (enocianine); grape color extract; Iron oxides 12. Leavening Agents- substances used to produce or stimulate production of carbon dioxide in baked goods to produce a light texture. Examples: Ammonium bicarbonate; Ammonium phosphate, mono- and di- basic;Calcium phosphate, mono-basic; Dried yeast; Glucono-delta lactone;Sodium acid pyrophosphate; Sodium aluminum phosphate;Sodium bicarbonate 13. Surface Finishing Agents - substances used to enhance palatability, preserve gloss or inhibit discoloration of foods, including glazes, polishes, waxes and protective covering. Examples: Beeswax; Cadelila Wax; Carnauba Wax; Castor Oil; Mineral Oil; Petrolatum; Polyethylene glycol; Rice bran Wax 14. Nutrients Supplements - substances that are necessary for human body's nutritional and metabolic process. Examples: Amino acids in the free hydrated or anhydrous form or as the hydrochloride,sodium or potassium salts; Folic Acid ( Folacin); 15. pH Control Agents - substances added to change or maintain active or basicity, including buffers, acids and alkalies. Examples: Acids - Acetic acid; Adipic acid; Citric acid; Gluconic acid; Hydrochloride acid; Lactic acid; Malic acid; Phosphoric acid; Alkalies - Ammonium bicarbonate; Ammonium carbonate; Ammonium hydroxide; Calcium carbonate; Calcium hydroxide; Calcium oxide; Magnesium carbonate; Buffers – Aluminum ammonium sulfate; Aluminum potassium sulfate; Aluminum sodium sulfate; Ammonium phosphatemmono-and-di-basic; Ammonium sulfate; Calcium citrate;Calcium gluconate; Calcium lactate; Calcium phosphate
126 16. Sequestrants – substances which combined with polyvalent metal ions to form a soluble metal complex in order to improve the quality and stability of products.Examples: Calcium acetate; Calcium chloride; Calcium citrate; Calcium diacetate; Calcium diacetate; Calcium disodium; Calcium luconate; Calcium hexa metaphosphate; Calcium phosphate,monbasic 17. Stabilizers and Thickeners - substances used to produce viscous solutions or dispersions, to give body, improve consistency, or stabilize emulsions including suspending and bodying agents, setting and gelling agents. Examples: Vegetable - Gum arabic (acacia); Gum Guar; Gum \ karaya; Gum tragacanth; Seaweeds Gums like Agar 18. Sweeteners – a. Non-Nutritive Sweeteners - substances with less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. b. Nutritive Sweeteners - substances with more than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. Examples: Fructose; Glucose (Dextrose);Lactose;Maltose; Mannitol; Sorbitol; Xylitol Group II – Processing Aids Name of substances 1. Antifoam Agent Dimethyl polysiloxane 2. Clarifying Agent Bentonite Polyvinylpolypyrrolidone 3. Catalyst Sulfunic acid 4. Contact Freezing Agent Acetone Extraction/Carrier Solvent 5. Fat Crystal Modifier Filtration Diatomaceous earth; 6. Floculating Agent Acrylate-acrylamide 7. Lubricants, Anti-Stick Castor Oil Agent, Molding Aid 8. Propellant and Packaging Cases Butane; Carbon dioxide; Nitrogen Chloropentafluoroethane
127 Group III – Flavoring Substances 1. AGAR – for Ice cream, Ice cream mix, Ice milk , Ice milk mix 2. ALGINIC - Infant Formula, Cottage Cheese, Creamed cottage cheese, Ice Cream, Ice Cream Mix Sherbet 3. BHA – for Dehydrated potato shreds, Beverages & desserts, Dry breakfast cereals, Dry diced glazed fruit, Dry mixes for beverages & desserts, Emulsion stabilizers for shortening, Potato flakes, Potato granules, Sweet potato flakes, Chewing gum 4. BHT - Emulation stabilizers for shortening , Potato flakes; Sweet potato flakes, Chewing gum,Chewing gum base, Essential oils, citrus oil flavours, dry flavours,Citrus oils, Partially defatted pork fatty tissues,Vitamin A liquid for addition to food, Parboiled rice , Rice, enriched 5. CALCIUM DISODIUM EDTA - Cabbage, Canned carbonated softdrinks,Canned white potatoes,Clams (cooked, canned),Crabmeat (cooked, canned), Cucumbers pickled, Distilled alcoholic beverages, Dressings, nonstandardized, Egg product that is hard-cooked and consist in a cylindrical shape of egg,Fermented malt beverages;French dressing, Mayonnaise 6. CARRAGEENAN - Carrageenan Concentrate: Ice cream, Ice cream mix, Ice Milk, Ice milk mix, evaporated milks sherbet, Infant formula, sour cream 7. DIACETYL TARTATIC ESTERS OF MONO AND DIGLYCERIDES - edible fats and oil, Margarine,Fumaric acid-acidulated foods:Dry gelatin dessert, dry beverages base, unrefined cane sugar, syrup or masseruite, cocao fat in noncarbonated beverage containing cocoa 8. DISODIUM EDTA - canned kidney beans, cooked sausages, Canned French dressing, Mayonnaise, ready to eat cereal products containing dried bananas, salad dressing, sandwich spread, sauces 9. FURCELLERAN - Ice cream and ice cream 10. GELATIN - ice cream, ice cream mix, ice milk, ice milk mix, sherbet, sour cream, upgraded food , cream cheese spread
128 D. Contamination and Food Safety Issues Related to Dispensing Contamination is a very important aspect as this is the mode that most unwanted microorganisms may be transmitted to fish and other fishery products. Unwanted microorganisms may contaminate fish processing facilities through raw materials, personnel or mobile equipment such as forklifts, through leakage and openings in buildings or through pests and some pathogens can even survive for long periods of time in processing plants (Reij et al. 2003). Many of these microorganisms occur naturally in aquatic and general environments, and may contaminate seafoods even before they are captured, during and after processing. Contamination via air can occur through dust particles or via aerosols which are formed especially when contaminated surfaces, floors or drains are sprayed with high pressure-jets, resulting in formation of droplets that can be suspended in the air (Den Aantrekker et al. 2003). Water is also a vehicle for transmission of many agents of diseases (Kirby et al. 2003). As for quality assurance, methods such as the GMP/GHP and HACCP are recommended for use by any food processing establishment to make available safe, wholesome and nutritious food for human consumption. Sources and Routes of Contamination 1. Raw materials Unclean, insufficiently or inadequately cleaned processing tools, utensils and equipment have been identified as sources of bacterial contamination in processed seafoods (Reij et al. 2003). Utensils and equipment used in processing food should be adequately cleaned, disinfected and properly maintained to avoid the contamination (CAC 1997a).
129 2. Personnel Transfer of microorganisms by personnel particularly with the use of hands, is of vital importance (Chen et al. 2001, Montville et al. 2001, Bloomfield 2003). Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hand contact as source of contamination (Snyder 1998). Poor hygiene, such as improper washing has been identified as a cause of transmission (Reij et al. 2003). Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers (Adler 1999, Montville et al. 2001). Handwashing Procedures: Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens. (Adler 1999, Montville et al. 2001) The following are the procedures to be followed in washing hands; Wet hands with potable water Apply enough soap to build up good lather Rub hands together for at least 20 seconds Clean under fingernails and between fingers Rinse hands thoroughly under running water Dry hands with clean, single use, disposable paper towels or hot air blow dryer
130 3. Pests Insects, birds and rodents have been recognized as important carriers of pathogens and other microorganisms (Olsen and Hammack 2000, Urban and Broce 2000). 4. Water Water, like food, is a vehicle for transmission of many agents of disease and continues to cause significant outbreaks of diseases in developed and developing countries world-wide (Kirby et al. 2003). E. Food Safety Issues Regarding Dispensing The Department of Health has banned the use of potassium bromate as ingredient in the making of breads because of adverse reports concerning its safety. Use of poisonous food colors in making bagoong and other products. The BFAD has warned against the use of such dangerous dyes but manufactures continue to use them. Adulteration of hot dogs and similar products by the using of fillers or extenders such as flour. Adulteration of rice by mixing high grade varieties with lower grade varieties. Injection of poultry products with water to make them heavier. Suspension of the importation of Rose Bowl canned foods from Malaysia was made by the Bureau of Customs. The BFAD said that a laboratory analysis of Rose Bowl canned squid found it “either deteriorated, decomposed or with strong offensive odor and with foreign matter inside. The Government agents seized 30 million worth of mislabelled whiskey from local liquor firm. These were allegedly mislabelled Johnny Walker Whiskey.
131 FDA Case No. 54-75 Salvador Matienzo claimed that the bottle of Royal Tru-Orange which contained foreign matter. Unsafe Food Practices F. Purpose and Basic Principles of the Dispensing Process Principle: To ensure safe and good quality food product. Purposes: a. To serve as basis for preparation, inspection, manufacture, use and distribution of food for human consumption b. To conform to the standard tolerance set for using permitted additive. c. To protect users against deceptive, unfair practices in handling and preparing food. What to PROCESS? Activity1. Loop A Word. Encircle the words that have something to do with Food Additives. H U M E C T A N T S S U L P H I T E C C L L A M A G G A C E T I C Y A B S F A A E U L U R R A I T Q V W X W A N U R R L A B I L A A R S T U W M N O N I C U M C V R C M S E Q U E S T R A N T R C I U E I C I E E F G H S I J K L A A O T N I N C I F L M N C A T A L Y S T L S O P M I A T I N O P Q R R S T D K O E E S J F N N R E P B E N N A L G I N I G H E K L G T I R Q N Z E N N I A C I N M V B E N Z S C S W E E T E N E R S G L U C O S E
132 What to REFLECT and UNDERSTAND? Activity1. Classify the following Food Additives into groups. Write G1 for Group I; G2 for Group II; G3 for Group III. Write your answer on your activity notebook. ______ 1. Leavening Agents ____ 6. Sequestrants ______ 2. Lubricants ____ 7. Catalyst ______ 3. BHT _____8. Emulsifier ______ 4. BHA _____9. Gelatin ______5. Alginic _____10. Carageenan What to TRANSFER? Now that you have all the information, are you ready to test your ability to prepare for inspection and selection of appropriate measuring/dispensing and weighing materials according to dispensing requirements? If your answer is yes, your task is to select measuring or weighing materials suited to the type of ingredients/additives to be used in Food (Fish) Processing. You will be evaluated using this scale. 1-Poor 2 – Slightly 3 - Fair 4 - Good 5 – Very Good Discussion 5 4 3 2 1 Prepared the measuring and weighing tools and equipment and checked before using. Demonstrated the proper use of measuring and weighing tools and equipment. Identified the additives given by the teacher. Cleaned and sanitized the equipment before and after using in accordance with specifications of the teacher’s instruction?
133 Post-Assessment: Choose the letter of the best answer .Write your answer on your notebook. 1. Which of the following is the most common flavor enhancer used by fish processors? a. Disodium guanylate c. Monopotassium glutamate b. Inosinuate d. Monosodium glutamate 2. Which of the following is not used as thickener and vegetable gum? a. Caulerpa c. Glacillaria b. Euchema d. Sargassum 3. Which of the following does not belong to the group? a. Ascorbic Acid c. Sodium benzoate b. Monosodium glutamate d. Sodium nitrite 4. Which of the following additives prevent rancidity in smoked and dried fish? a. Acetic Citric acid c. Benzoic acid b. Ascorbic acid d. Citric acid 5. Which of the following is extracted from Eucheuma and used as thickeners and vegetable gum? a. Agar c. Carregeenan b. Algin d. Gelatin 6. Which of the following types of food additives is most commonly used in Food/Fish Processing? a. nutritional supplement c. coloring agent b. flavouring agents d. emulsifier 7. Which of the following kinds of additives does not belong to Group I? a. anti caking agents c. coloring agents b. anti foaming agents d. emulsifier
134 8. Which of the following additives does not belong to Group II? a. clarifying agent c. catalyst b. leavening agent d. Anti foaming Agent 9. Which of the following is not an example of natural food coloring? a. turmeric c. chlorophyll b. annatto d. tartazine 10. Which of these serves as Guidelines for regulating the use of additives in the Philippines? a. Administrative Order No.88 s.1984 b. Presidential Decree 1989 c. Administrative Order No.230 s.2009 d. Administrative Order No. 228 s. 2008 What to KNOW? LO 2. Measure and Weigh Ingredients Introduction: This lesson deals on measuring and weighing the different ingredients specifically the non- bulk ingredients and/or food additives. It includes labeling of dispensed ingredients, operating the different measuring devices, workplace requirements, Occupational Health Safety Hazards and controls, and use of appropriate Personal Protective Equipment (PPE). Learning Objectives: 1. Weigh /measure non-bulk ingredients and additives according to production requirements. 2. Label dispensed ingredients according to workplace procedures 3. Monitor the accuracy of measuring/dispensing equipment to identify variation in operating conditions according to production requirements. 4. Maintain workplace cleanliness according to housekeeping standard.
135 Pre-Assessment Multiple Choice. Directions: Read carefully the questions below. Select the best answer from the options given and write the corresponding letter on your notebook. 1. Why is it important to review all procedures in using standard measuring devices? a. To ensure proper use of standard measuring devices b. To enable a food processor to use the appropriate measuring device c. To enable a food processor to work systematically and accurately d. To ensure the safety of ingredient. 2. What will happen if you failed to follow the correct procedure in measuring liquids? a. the obtained measurement will be inaccurate b. the work will not be properly done c. ingredients will be spoiled d. it will cause contamination of ingredients 3. Graduated Cylinders is for volume of liquids; Analytical Balance is for____ a. measuring grain particles c. mass b. meat and poultry d. bread 4. Which of the following is used to measure small amount of ingredients? a. measuring cup c. measuring spoon b. weighing scale d. beaker 5. Which is the proper way of using weighing scale? a. Calibrate the weighing scale. b. Put the food to be weighed on the plate of the weighing scale. c. Record the obtained weight d. Remove the plate of the weighing scale
136 6. If you will measure sugar and other dry ingredients, which of the following measuring devices will you use? a. measuring spoon b. measuring cup c. weighing scale d. spatula 7. To get the accurate measurement of salt you measured with a measuring cup, which of the following is advisable to do? a. level-off with a metal spatula or straight-edged knife b. do not level c. measuring cup should be at eye level d. compress the content 8. Where should measuring devices be kept? a. Inside a wet or moist cabinet b. Inside a clean dry cabinet c. In plastic bags d. On top of the table 9. What unit of measurement is used to measure the weight of an item using the weighing scale? a. Pound c. kilogram b. Gram d. liter 10. Why is there a need to label food products? a. for identification c. to minimize production b. to reduce price/cost d. to prevent spoilage
137 A. Meaning of Weighing and Measuring Measuring: It is a process of getting measurement of certain kinds of foods e.g. ¼ flour, 1 tbsp margarine and others. Measurement can be determined in solid ounces, fraction of a spoon, i.e., ¼, ½, one cup, fluid ounces, cups, quarts, gallons, etc. Weighing: The preferred method to determine the amount of dry ingredients using a scale, to measure off an amount equal in weight. Weights can be in ounces, pounds, kilograms, grams, etc. B. Importance of Measuring and Weighing It is important to weigh or measure all ingredients accurately, especially for beginners. There are cooks and chefs who seem to be able to produce good results by guesswork and intuition because of their long experience in cooking. However, that should not always be the case. What generally matters is preferred precise measurement. It is essential to buy a brand weighing quality scale to ensure durability. Moreover, good q uality measuring cups and spoons should can be very handy. These measuring instruments should include: a. Measuring Cups • 1 Cup (C) • 1/2 C • 1/3 C • 1/4 C • 1/8 C
138 b. Measuring Spoons • 1 Tablespoon (tbsp or T) • 1 Teaspoon (tsp or t) • 1/2 tsp • 1/4 tsp A clear glass measuring cup is necessary to get precise liquid measurements. Dry Ingredients - The most important thing to know about measuring dry ingredients is that they should be at level with the top of your measuring cup. Dip your cup into the bin, fill to overflow and level it off with of a knife. Spoon flour and similar ingredients into measuring cups. Do not scoop the ingredient using the cup itself because this would fill the cup too much and the measurement won’t be precise. Make sure not to use cup bigger than what is being measured (e.g., cup to ½ C ingredient). The same leveling technique should be used with measuring spoons. Tips : Measure dry ingredients over a plate or bowl so you can catch the excess and put it back in the container. Most ingredients don't need to be packed full into the measuring cup. Granulated sugar is one example. Flour should actually be aerated or fluffed up before measuring. Brown sugar is one exception, if you want to press down in order to get the proper amount. Measure liquids at eye level. In other words, place the cup on a flat surface and adjust your body so that your eyes are at level with the cup. This will help check the accuracy of the amount in the cup.
139 To measure solid fats (shortening, butter etc.): Most butter has measurements listed on the wrapper, so you can simply slice off the amount you need. If the information is not available, to measure fats accurately, press the butter with a spoon into the cup to get rid of air pockets. It’s easier to do this at room temperature. By weighing and measuring ingredients correctly when preparing food, we can: 1. Ensure a quality product every time, 2. Help minimize cost, and 3. Ensure that the food meets menu pattern requirements. D. Procedure on Dispensing Ingredients DISPENSING INGREDIENTS WEIGHING SOLID MEASURING LIQUID MIXING COMPOUNDING PACKAGING SIEVING PARTICLE SIZE REDUCTION LABELING
140 E. Labeling of the Dispensed Ingredients Label means a display of written, printed, or graphic matter attached to a container or package simply for identification. Parts of label: 1. Name of the product- must be stated clearly in the label; indicate the true nature of the food 2. Name and address of the manufacturer- must be stated in the label of the product for ease of ordering the products by the buyers/consumers. 3. List of ingredients in descending order - starts from the heaviest down to the lightest. 4. Metric net weight of the product - net weight of the product in metric unit of measurement. 5. Country of manufacturer - the country where the product is manufactured must be stated in the label for easy trace if there are orders and complaints about the product 6. Expiry date marking - to give information on the suitability of the food for human consumption 7. Nutrition facts - are required to be stated in the label to determine the nutritive/health values of the product especially if the product is rich in protein and calcium. 8. Vignette - is an illustration that may attract the attention of the buyers to purchase the product.- is optional 9. Brand name - for identification of the manufacturer, most products have brand names; optional
141 Illustration of Label Requirement What to PROCESS? Activity 1. Let the students weigh/measure the different samples of additives following the given data/measurement. 1. 10 gms iodized salt 6. 5 gms flour 2. 5 ml soy sauce 7. 2 tbsp cornstarch 3. 0.5 mg salt peter 8. 1 cup vegetable oil 4. 10 mg Monosodium Glutamate 9. 0.2 mg curing salt 5. 1 tbsp Glucose 10. 1/8 tsp black pepper BRAND NAME NAME OF PRODUCT NET WEIGHT INGREDIENTS DATE OF PACKING EXPIRY DATE CODE MARK NAME AND PLACE OF MANUFACTURER
142 What to REFLECT and UNDERSTAND? Activity1. Answer the following on the basis of the foregoing activity 1. What kind of measuring devices did you use? 2. When using these measuring devices and instruments, what will you do to obtain accurate measurements? What to TRANSFER? Now that you have all the information, are you ready to test your ability to measure and weigh materials according to dispensing requirements? If your answer is yes, your task is to measure and weigh ingredients/additives with specific dispensing requirements. You will be evaluated on the basis of this scale. 1-Poorly performed 2 - Slightly 3 - Fair 4 - Good 5 - Procedures properly followed Discussion 5 4 3 2 1 Weighing of solid Measuring of liquid Reducing to particles Sieving Mixing Compounding Packaging Labeling Dispensing
143 Post-Assessment: Multiple Choice. Directions: Read the questions. Write the letter of best the answer in your answer sheet. 1. Why is it important to review all procedures in using standard measuring devices? a. to ensure proper use of the devices b. to enable a food processor to use the appropriate measuring device c. to enable a food processor to work systematically and accurately d. to guarantee the safely 2. What will happen if you failed to follow the correct procedure in measuring liquids? a. the obtained measurement will be inaccurate b. the work will not be properly done c. ingredients will be spoiled d. it will cause contamination 3.Graduated Cylinders is for volume of liquids; Analytical Balance is for____ a. measuring grain particles c. mass b. meat and poultry d. bread 4. Which of the following is used to measure small amount of ingredients? a. Measuring cup c. Measuring spoon b. weighing scale d. beaker
144 5. Which is the proper way of using weighing scale? a. Calibrate the weighing scale. b. Put the food to be weighed on the plate of the weighing scale. c. Record the obtained weight d. Remove the plate of weighing scale 6. If you will measure a small amount of , which of the following will you use? a. measuring spoon c. weighing scale b. measuring cup d. spatula 7. To get the accurate measurement of salt you measured with a measuring cup, which of the following will you do? a. level-off with a metal spatula or straight-edged knife b. do not level c. bring measuring cup at eye level d. compress the content 8. Where should you keep measuring devices safely? a. Inside a wet or moist cabinet b. Inside a clean dry cabinet c. In plastic bags d. On top of the table 9. When recording the weight measured with a weighing scale, what unit of measurement is used? a. Pound c. kilogram b. Gram d. liter 10. Why is there a need to label food products? a. for identification c. minimize production b. to reduce price/cost d. hinder spoilage
145 Module 6. PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING PR) This module deals with the properties of different packaging materials. The technical properties of the different materials and actual use will depend mostly on the cost and availability in a particular area. Furthermore, there may be practical marketing reasons for choosing a certain type of package. Content Standard Performance Standard The learner demonstrates understanding of preparing raw and packaging materials and supplies for food processing. The learner prepares raw and packaging materials and supplies for food processing. LO 1. Select Raw and Packaging Materials and Supplies for Processing Learning Objectives 1. Record the availability of raw and packaging materials and supplies for Food (Fish) Processing according to production requirements 2. Handle raw and packaging materials and supplies for Food (Fish) Processing according to workplace and OHS requirements 3. Apply proper procedures in putting raw and packaging materials and supplies for Food (Fish) Processing in the receiving bin according to required specifications.
146 Pre – Assessment Direction. Choose the best answer among the given options and write the letter of the correct answer on your answer sheet. 1. Which of these packaging materials can resist extreme temperature and retain coldness inside? a. Polyamide c. Polyethylene b. Polyestene d. Polypropylene 2. Which of the following packaging materials is used for the lamination of frozen food products? a. Ethylene-vinyl acetate c. Polyester b. Polyamide d. Polyvinyl chloride 3. Styrophore as a packaging material is also known as a. Polyamide c. Polypropylene b. Polyethylene d. Polystyrene 4. Which of the following packaging containers does not belong to the group? a. Polyester c. Polypropylene b. Polyethylene d. Polystyrene 5. Which of the following is commonly used for transporting fish from the wharf to the market or processing plant? a. Polyamide c. Polypropylene b. Polyethylene d. Polystyrene
147 6. 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 7. What is the best packaging material for fish processed through canning? a. tin can c. thermoplastics b. polyethylene bag d. paper board 8. If you are assigned to select packaging materials, which of these factors will you consider? a. appearance c. composition b. reliability d. capacity 9. 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 10. When selecting packaging materials for dried and smoked fish which of these characteristics will you consider? a. odor and gas proofing b. shelflife c. immobility d. colourful appeal
148 What to KNOW? LO 1.1 Selecting and Confirming Raw/Packaging Materials and Supplies and Their Availability Quality Control includes all phases of processing, from the selection of raw materials to the final processed products. The composition and if appropriate, the conditions of use of packaging must: a) comply with the requirements specified in the current REPUBLIC ACT NO. 10611 known as the “Food Safety Act of 2013″; b) be determined by the operator for suitability, based on an analysis of hazards and other risks. If compliance with this specification is achieved by meeting the requirements of sub- clause (1) (a) or (b), the risk management programm must state the full reference to the regulation, part, section or standard with which the packaging complies. If the packaging is damaged such that suitability for processing of seafood products or fitness for the intended purpose is affected, the product must be appropriately disposed of or handled in a manner that contamination until may be minimize the damage to the packaging is rectified. Reused and recycled packaging should not be a source of contamination to the product.
149 LO 1.2 Receiving and Handling Raw/Packaging Materials and Supplies 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. 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.
150 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. LO 1.3 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 Tin plate Tin free steel (TFS) Aluminum alloys Enamel coatings Lacquered steel plate Glass jars Retortable pouches