Program BTVTE FOOD SERVICE MANAGEMENT

Level/Placement Level 3, 1st Semester

Course Title FOOD PROCESSING, PACKAGING AND LABELLING
Course Code FSM311
No. of Units 8 units (2 units Lec., 6 units Lab)
Pre-requisite
Course Description
Rationale This tackles the introduction to food processing and preservation with
food packaging and labeling. Focused on the general characteristics
of raw food materials and ways to process and preserve food through
heating, dehydration, concentration, curing, and fermentation. It
discusses the production of a range of foods using these
manufacturing techniques and processes. Testing shelf life and
proper packaging types related to the use of various food systems and
packaging, including modified atmosphere packaging and controlled
atmosphere storage of foods.

Focus -Produce food products and services complying with enterprise

standards.
-Articulate and discuss the latest developments in the specific field of
practice.
- Provide food and beverage service and manage the operation
seamlessly based on industry standards.

Outcome Students in order to evidence success in this course, the

students will be able to:
• Describe the source and variability of raw food
material and their impact on food processing
operations.
• Explain the spoilage and deterioration mechanisms in
foods and methods to control deterioration and
spoilage.
• List the principles that make a food product safe for
consumption.
• Describe the transport processes and unit operations
in food processing as demonstrated both conceptually
and in practical laboratory settings.
• Operate the mass and energy balances for a given
food process.
• Describe the unit operations required to produce a
given food product.
• Explain the principles and current practices of
processing techniques and the effects of processing
parameters on product quality.
• Explain the properties and uses of various packaging
materials.
 • Describe the basic principles and practices of
cleaning and sanitation in food processing operations.
• Identify the requirements for water utilization and
waste management in food and food processing.

Module Title FOOD INDUSTRY PERSONNEL AND FOOD SANITATION

Module No. 2 topic 2
Total Study Hours Online lecture: 1 ½ Hours
Module Writer ANALYN B. NAVALES
Module and Learning ANALYN B. NAVALES
Facilitator/Contacts CP: 09959587715, email: analynbnavales@gmail.com
Module Introduction This module is about method used for food processing and preservation.
And the Effects of environment to the processed food.
Module Aims This module aims to give the students the following:
• Table differentiation of different food processing techniques
• Reading and analysis of food properties and characteristic.
• Students- led discussion on general concept of food processing and
preservation.
• Roundtable discussion and creative presentation on assigned
definition of different food processing and preservation technique.
• Discuss the importance of food processing to agriculture.
• Discuss the general concept of food processing
Module Learning By the end of this module, you should be able to:
Outcomes  acknowledge the career opportunities in the food processing industry
 identify the desirable work habits expected of a food processing industry
personnel
 learn about management practices that aim to (1) meet quality standards, (2)
ensure safety of the workers, (3) maintain cleanliness in the workplace, and
(4) implement proper waste disposal.

 Food Processing Staff

 Food Processing Facility
 Food Processing Industry Personnel
 Equipment in the Industry
 Food Manufacturing Practices
Content  Occupational Health and Safety

Teaching and Learning Online lecture, independent study, handouts, pdf, ppt
Activities
Assessment Methods
Food Processing Technology by: F.J. Fellows
References/Readings Hand book for food preservation by: M. Shafiur Rahman 2 nd edition,
Food science technology by: Gustavo V. Barbosa- Canova, P. Michael
Davidson, Mark Dreher, Richard W. Hartel, 2 nd edition,
 Food Processing and preservation by: B. Sivasankar, 6 th edition

Introduction

Food processing is concerned with converting raw agricultural products for consumption. It is
responsible for a range of products found in grocery, and sari-sari stores.

In the Philippines, the food processing industry is part of the manufacturing sector and
accounts for 7.31% share in total Gross Domestic Product (GDP).  Local employment in the
food and beverage industry has gone up to 880,000 in 2013 and is expected to increase as the
food processing industry expands. 

Ninety percent of the industry’s output is consumed domestically. As the population

increases, work in the food processing industry remains relevant.

Chapter 1

This lesson will show you the career opportunities in the food processing industry. It will also
teach you the desirable work habits expected of a food processing industry personnel.

Modern food processing industries use a variety of techniques to preserve food, maintain its
consistency, facilitate its availability throughout the year, and also improve flavor. In addition,
marketing and distribution of food is made much easier by food processing.

Examples:

Packaging Staff

Food Production Worker

Quality Control Staff

The industry is vast and extremely diverse, and includes different categories of workers. These
skilled people are responsible for processing raw food into finished products that can be
marketed by independent grocers and wholesalers as well as institutional food services.

Meat and fish cutters and trimmers work in animal slaughtering plants. They may cut and trim
whole beef, pork, poultry, and fish, or process fabricated meat products like sausages and
hamburgers. In contrast, bakers produce breads, pastries and other baked goods by mixing and
baking different ingredients according to specific recipes. They are mostly employed by
specialty and grocery stores, as well as manufacturing firms.

The food processing industries also employ food batchmakers. These workers are responsible
for setting up and operating equipment that are used for mixing, blending, and cooking various
ingredients. Manufacturing companies employ food batchmakers so that specific food products
can be created on a large scale by following formulas or recipes.

Education and Training Requirements

For entry into food processing occupations, no specific academic experience or training is
required. Most people join as trainees or apprentices, and learn their skills on the job. However,
to further one’s career, it is beneficial to have certain basic knowledge pertaining to the field
one chooses to work in. For instance, bakers need to know about the basics of bakery
ingredients, products, and processes. In addition, one must also have knowledge of mechanical
baking and mixing equipment.

To this end, it can be advantageous to opt for correspondence courses, related online
degrees/certificates, or other certificate training programs, in addition to on-the-job training.
These courses can often be completed quickly and on the students own schedule, and they
teach students about nutrition and ingredients, the applied chemistry behind them,
governmental health and sanitation rules, as well as business concepts. Besides, with the
increasing use of computers in food processing industries, knowledge about their handling and
operation may come in useful.

On-the-job training programs for meat and fish cutters and trimmers can last for several
months. It may take up to 2 years before one can be established as a skilled butcher.

Food machine operators also require training. These programs can take anything from a couple
of months to a year for completion. To enhance job opportunities, one can also opt for a degree
or specialized training in fields like dairy processing.

The Food Processing Facility

A food processing facility is a facility where food for human consumption is:
 manufactured; 

 packaged; 

 labeled; and 

 stored.

Each food processing facility is designed differently depending on the cost of production, type of product, safety,
capacity, hygiene, and sanitation. Being familiar with the key elements of a food processing facility will help you
navigate your way in the workplace. Explore the layout to learn about the key elements of a food processing
facility.
: The Food Processing Industry Personnel
Introduction
Food processing is concerned with converting raw agricultural products for consumption. It
is responsible for a range of products found in grocery, and sari-sari stores.

In the Philippines, the food processing industry is part of the manufacturing sector and accounts
for 7.31% share in total Gross Domestic Product (GDP).  Local employment in the food and
beverage industry has gone up to 880,000 in 2013 and is expected to increase as the food
processing industry expands. 

Ninety percent of the industry’s output is consumed domestically. As the population

increases, work in the food processing industry remains relevant.

This lesson will show you the career opportunities in the food processing industry. It will
also teach you the desirable work habits expected of a food processing industry personnel.

The Food Processing Industry Personnel/Staff, Duties, and Responsibilities

Food processing is an activity that refers to the conversion of raw agricultural products
into food or other forms for consumption. It consists of a range of tasks that are
synchronized to meet the needs of the market. As a food processing worker, you must
be familiar with the different roles that a food processing worker may play. This will help
you determine the scope of work and the skills you need to master.
Professional Work Habits of a Food Processing Worker
As a food processing worker, you will be working in a team environment to:

1. produce outputs that meet industry standards;

2. meet production targets; and
3. ensure outputs are produced on schedule.

Thus, it is important for you to understand the importance of communication, teamwork,

and professionalism. 

Do’s
1. Participate in workplace meetings and discussions.
2. Complete relevant work-related documents.
3. Identify role and responsibility within team.
 4. Set and meet work priorities.

The Food Processing Plant

Introduction
In this lesson, you will familiarize yourself with the key elements of a food processing
facility. You will also learn about the tools, equipment, and utensils that you may find
inside one. 

This lesson will cover the knowledge, skills, and attitude required to operate food
processing tools, equipment, and instruments in the workplace. 

Towards the end of the unit, you will also learn about the difference between cleaning
and sanitizing which are essential in maintaining the cleanliness and sanitation of a food
processing facility.

The Food Processing Facility

A food processing facility is a facility where food for human consumption is:

 manufactured; 
 packaged; 
 labeled; and 
 stored.

Each food processing facility is designed differently depending on the cost of

production, type of product, safety, capacity, hygiene, and sanitation. Being familiar with
the key elements of a food processing facility will help you navigate your way in the
workplace. Explore the layout to learn about the key elements of a food processing
facility.
Equipment
In food processing, equipment refers to a set of mechanical tools designed to achieve a
particular objective. In this topic, you will encounter food processing equipment in
accordance with industry standards. !
 Chest Freezer - Freezers can reduce the temperature of objects within the range -1 to -13
degrees Celsius. Only food intended for freezing can be placed inside the freezer.
 Chiller - Chillers are used to lower the temperature of liquids within the range 2 to 7
degrees Celsius.
 Juice Extractor – squeezes out the juice from fresh vegetables and fruits
 Meat Slicer – also called a slicing machine. It is used to slice meats, sausages, cheeses,
and other deli products.
 Mixer – a machine used for mixing ingredients. Often used in baking. 
 Pressure Cooker - sealed pot with a valve that controls the steam pressure inside to cook
food faster and make the meat tender
 Pressure Canner – has a dial that indicates the pressure inside the canner and a weighted
gauge that allows steam to come in and out. It works by trapping steam and building up
pressure inside the pot.
 Smokehouse– an equipment used to cure meat or fish with smoke
 Boiler – It is used to contain a liquid for pasteurization. A modern version such as the
steam jacketed kettle boils liquid through steam. It is enclosed by a ‘jacket’ to ensure
even heating.
 Steamer – used to cook or prepare various foods with steam heat by means of holding
the food in a closed vessel, reducing steam escape. Food is placed at the top, over boiling
water that produces hot moist air. 
 Sterilizer – equipment used to destroy microorganisms by bringing to a high temperature
with steam, dry heat, or boiling liquid
 Trolleys – a small vehicle with wheels that can carry things. Used for transporting heavy
loads.
 Vacuum Packaging Machine – a machine that removes air from the package prior to
sealing.
 Hot Water Bath Canner - a large kettle used for water bath. It has racks for glass jars to
sit on whilst submerged in water and boiled to 100 C.
 Silent cutter – used to chop and mix meat as well as cut into identical sizes to make
sausages
TOPIC 3: Tools/Utensils
Tools are handheld devices used to carry out particular functions. Utensils are tools, containers,
or other articles specifically used for household tasks like cooking. Let’s explore them in this
topic!

Containers

 Bowl – a round dish used to prepare and serve food. It can be made of different materials such as
aluminum, enamel, glass, stainless steel, or stoneware.
 Casserole – a large, deep dish used both in the oven and as a serving vessel
 Enamel Kettle - is a type of pot, specialized for boiling water, with a lid, spout, and handle
 Food Tray - flat dish or container that's used to carry or serve food. It can also be used for storing or
displaying.
 Jars – a glass container ideal for packaging fermented and sugar concentrated products 
 Mixing Bowl – a stainless steel bowl used for mixing ingredients together in. 
 Non-Stick Pan – cooking pans that have non-stick properties. They do not require any amount of oil and
work well with food that generally sticks.
 Perforated Tray – a pan that has holes in the bottom. It allows steam and/or oil to escape the food.
 Saucepan – a deep cooking pan, typically round, made of metal, and with one long handle and a lid used
for general range-top cooking
 Soaking Container – used for containing curing or brining solutions along with the meat, fruit, or vegetable
 Utility Tray – designed for carrying items, it can be utilized for a number of functions. A utility tray can be
used when mixing liquids or transferring products from one container to another. It can hold product to
avoid spills.
 Wire Basket –it is a metal container used to sort and store items in the food processing plant

Hand Tools

 Basting Spoons – used to scoop liquid at the bottom of the pan and pour it into the foodstuff being
cooked
 Can Opener – a mechanical device used to open tin cans
 Colander – a bowl-shaped strainer, it is usually made of metal that has holes through which liquid can
drain. It is typically used to drain boiled foods such as pasta and potatoes. It can also be used in rinsing
fruits and vegetables.
 Cook’s Fork – heavy, two-pronged fork with a long handle. Used for lifting and turning meat or another
foodstuff.
 Fish Descaler – a small hand tool used to remove the scales attached to the skin of fish with ease
 Food Tongs – spring-type tools used to grip and lift foodstuff.
 Funnel – a tube or pipe, wide at the top and narrow at the bottom. It is used for guiding liquid or powder
into a small opening.
  Jar Lifter – works like a tong, is used to grip and lift jars with hot contents
 Squeezer – a hand-pressed tool used for squeezing juice from fruit.
 Mandoline – has a flat surface with a razor-sharp blade that can be adjusted to cut thick or thin slices. 
 Strainer – a handheld tool used to strain food 
 Syringe – a tube with a needle and pump used to inject curing solution into meat
 Wooden Ladle – a long-handled spoon with a cup-shaped bowl made of wood. It can be used for lifting
liquid out of a pot.
 Wooden Spoon – a spoon that can be for stirring sauces, mixing ingredients, or cooking. It is preferred
over metal spoons because it does not transfer heat. 

Cutting Tools

 Boning Knife – used for boning raw meat and poultry. A flexible boning knife is used for filleting and light
cutting. It is thin and pointed usually about 6 inches long.
 Bread Knife – used for slicing bread, cake, pastry
 Chef’s Knife – most used knife in the kitchen for chopping, slicing, dicing, etc. The blade is wider nearing
the handle and tapers until it reaches the sharp point. 
 Chopping Board – where food items to be sliced or chopped are placed
 Cleaver – used to hack and cut through bones. It is a very heavy and broad knife.
 Honing Rod – used to realign the knife’s edges quickly
 Sharpening Steel / Stone – same as honing rod
 Paring Knife – This is a small and pointed knife around 2 to 4 inches long. This is used for trimming and
paring vegetables and fruits.
 Peeler – used for peeling vegetables and fruits with a revolving blade mechanism
 Utility Knife – used for cutting and preparing fruits, as well as carving roast chicken and duck. It is a narrow
knife about 6 inches in length.

: Apparatus/Instrument
Apparatus refers to a special set of tools often used in the laboratory. But they remain
useful in food processing. Let’s see why!

Measuring glass – used to measure liquid ingredients. 

Measuring cups – used to measure dry ingredients such as sugar and flour.  Each cup in
the set measures a specific amount as indicated on its handle.

Measuring spoons – used to measure small amounts of ingredients. Each spoon in the set
measures a specific amount as indicated on its handle.

Moisture Analyzer – used to determine moisture content of a sample by determining the

weight loss of that sample after heating. This will be very helpful in monitoring water content
of the food that you process.

pH meter – an instrument used to measure acidity or alkalinity. 

Refractometer – used to measure sugar concentration when processing jams, jellies,
preserves, and marmalades. For starters, you will most likely encounter this when making
solutions with water and sugar. 

Salinometer – an instrument for measuring the salinity of a solution. It has various types:
digital, digital handheld pocket, pen-type, and combination.

Hydrometer – used to measure relative density of liquids based on the concept of

buoyancy

Water Activity Meter – used to measure water activity by allowing free water from food
sample to escape to the meter chamber. 

Thermometer – measures temperature of food, has many types including meat and digital
thermometer.

Meat Thermometer – used to measure internal temperature of meat. Depending on

manufacturer specifications, some meat thermometers can be left during cooking for
monitoring of temperature.

Digital Thermometer – also used to measure the temperature of food, it gives digital
reading of the temperature.

Timer – usually comes in an hour range, it will help you perform different tasks at the same
time.

Weighing scale – Most recipe ingredients are measured by weight so accurate scales are
very important. Portion scales are used for measuring ingredients as well as for portioning
products for service.

Food Manufacturing Practices

Introduction

An effective food processing worker possesses knowledge and skills in food processing
techniques. Aside from that, he/she must also be aware of the supervisory aspects of working in
the food processing industry.

In this lesson, you will learn about management practices that aim to (1) meet quality standards,
(2) ensure safety of the workers, (3) maintain cleanliness in the workplace, and (4) implement
proper waste disposal.

TOPIC 1: Good Manufacturing Practices (GMP)

TOPIC 2: Occupational Safety and Health

Every 15 seconds, a worker dies from a work-related accident or disease.
Every day, 860,000 workers all over the world suffer non-fatal occupation
injuries. This is according to a report from the International Labour
Organization.  

But accidents are highly-preventable. Every worker has a right to safety. Just
like food safety, occupational safety can be ensured by eliminating hazards,
controlling risks, and by being mindful.

Proper Handling of Cutting Tools

o Identify the right cutting tool for the job.
 o Handle cutting tools with care. Knives can break
and cause an accident in the workplace.
o Keep knives sharp. This will require less effort to
cut through food.
o When carrying a knife from one section to
another, hold the knife pointing down at your side
with the sharp edge facing behind you.  Let
others know that you are passing by with a sharp
object.
o Always use a chopping board.
o Store knives properly.
Fire Safety
The following are the measures you can take to ensure fire safety:

 Inspect wires, plugs, gas range, and other equipment on a regular basis.

 Extinguish the fire! Pull pin. Aim at the base. Squeeze handle. Sweep from side
to side.

 Not all fires are the same. Use the right Class of fire extinguisher for every type
of fire.

o Class A - ordinary combustibles such as wood and paper

o Class B - combustible liquids and gases such as alcohol, LPG, grease
o Class C - electrical fire
o Class D - combustible metals such as aluminum

TOPIC 3: 5S of Good Housekeeping

5S of Good Housekeeping is another management approach for productivity and
quality that focuses on maintaining orderliness and cleanliness in the workplace. It is
derived from the Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke.

Distinguish between what is needed and not needed.

Secure a place for everything and everything should be in its place.

Clean, and look for ways to keep it clean and organized.

Establish guidelines and monitor.

Commit to a clean and organized workplace. Stick to a cleaning schedule.

TOPIC 4: Cleaning and Sanitizing Equipment, Tools, and Utensils

Keeping things clean in the workplace prevents food spoilage and the spread
of foodborne diseases. By cleaning and sanitizing equipment, tools, and
utensils, you can ensure the safety of the food being handled as well as the
safety of those working in the area. 

Cleaning and sanitizing are two separate processes.

Cleaning
Cleaning means to remove unnecessary and unpleasant matter like garbage, food
waste, and grease. Cleaning equipment differs from cleaning tools and utensils.
Equipment is usually bigger and involves electrical wiring.

It is always best to refer to the manufacturer’s instructions when cleaning and sanitizing
equipment. However, there are general rules that must be observed when cleaning
equipment:
1. Make sure that the power is turned off and power cords are unplugged.

2. Gas equipment should be turned off.

3. Proper protective clothing must be worn when cleaning equipment that deals with
chemicals.

4. Ventilation should be provided.

Detergents remove dirt and grease but they do not kill bacteria and other microorganisms. This is why
cleaning is followed by sanitizing.
Sanitizing
Sanitizing involves the use of a chemical agent to reduce the number of bacteria to safe
levels.

Sanitizing generally consists of three steps:

1. Soaking tools and utensils in hot, clean, and potable water (75 °C) for at least 2 minutes.

2. Immersing in sanitizing solution for at least one minute.

3. Leaving tools and utensils to air dry in a draining rack.

Preparing a Sanitizing Solution

1 Teaspoon Bleach + 1 Gallon Water

Tips in Cleaning and Sanitizing Tools

1. Pre-cleaning and main cleaning can be combined if there is only light contamination.

2. If using a hose to wash equipment, use high-volume, low-pressure hose in order to

prevent splashing and spraying pathogens onto surfaces. 

3. Sanitize items that come into direct contact with food or with the hands of the food
handlers.

4. Sanitizers work best at the correct dilution. Be sure to check the label before applying
them.

5. Always label chemical agents.

6. Store chemical agents and cleaning materials away from where food is being handled.

7. Be sure to clean and dry the cleaning equipment.

TOPIC 5: Proper Waste Disposal
In this topic, you will learn about two common types of waste in food processing. You
will then learn how to manage these wastes. Towards the end, you will learn about the
Food Recovery Hierarchy Model which illustrates different steps on how to reduce
waste. 

Solid Waste Segregation

Waste/Refuse should be separated as:

o Recyclables
o Trashes
o Food Materials
Chemical Waste Management
Chemical waste is any solid, liquid, gaseous matter that when improperly managed or
disposed of may pose harmful effects on the environment and to the surrounding
community. Examples:

 Used oil

 Contaminated syringe

 Denatured alcohol

 Industrial cleaners

 Pesticides

 Batteries

 Degreasing solvents

How to Dispose of Chemical Waste:

1. Identify the type of chemical waste.

2. Select appropriate container.

3. Label chemical waste. Include chemical name, quantity, the date the waste was
generated, place of origin (what part of the production line, room number),
assigned personnel. For mixtures, include each chemical along with their weight
or volume.
 4. Store in appropriate cabinets and wait for the Pollution Control Officer to collect.

Republic Act 6969

DENR AO 36 s. 2004
Food Recovery Hierarchy