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FFP 9 Worksheet

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37 views6 pages

FFP 9 Worksheet

Uploaded by

IlY-MyraTorresDeJesus
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

OCTOBER 7-11, 2024

Day 1

Checking, Cleaning and Sanitizing of Tools and Equipment

A. 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, large number of microorganisms (90% and more) present
on the mentioned objects will be removed.

However, many microorganisms stick very firmly to surfaces, in particular in tiny


almost invisible layers of organic materials, called biofilms, and will not entirely
be removed even by heavy 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 wastes
from accumulating during the operating day, which not only improves sanitation
but reduces the time needed for end of shift cleaning. Waste could be removed
by brushing away or wash away with water with aid of appropriate cleaner.
Factors affecting Cleaning

a. Soil type (organic, inorganic and other source)


b. Soil condition ( Infestation of microorganisms)
c. Water temperature
d. Surface being cleaned
e. Type of cleaning agent
f. Agitation or pressure
g. Length of treatment

A clean surface is defined as being free from soil (e.g. food residues), free from
bad odors, non-greasy to the touch and having no visible oxidation (e.g. rust). A
sanitized clean surface is defined as a surface that is substantially free from
pathogenic microorganisms and undesirable number of spoilage
microorganisms. Cleaning prior to sanitizing is recommended as it increases the
effectiveness of the sanitizing step. Effective cleaning and sanitation programs
are 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.

Day 2

B. Sanitation in Fish processing Plant

Sanitation in Fish Processing Plants may be defined as the planned maintenance


of the work and product environment to prevent or minimize hazards of product
contamination and condition 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, on the other hand, rids of or reduces the number of micro-
organisms on surfaces where food comes in contact with. It cannot be
accomplished until surfaces where food are processed are clean. Moreover, it
cannot be effective without a good pest control program. Cleaning alone by
washing will not be capable of totally eradicating microbes, germs and viruses,
hence the need to use sanitizing agents. Chlorine is one 65 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. Prevents pest infestation
2. Kills bacteria already present
3. Reduces potential for cross contamination
4. Helps increase shelf- life
5. Minimizes chance for injury
6. Helps create a more pleasant work environment

Sanitizer is a type of antimicrobial that kills or irreversibly inactivates at least


99.9 percent of all bacteria, fungi, and viruses (called microbials,
microbiologicals, microorganisms) present on surfaces, tools, utensils and
equipment.

Types of Sanitizers
• Quaternary Ammonium Chlorides
• Acid-based sanitizers
• Chlorine dioxide
• Hypochlorites
Day 3-4

Activity 2.2
Day 5

Directions: Name 10 Food Processing you have at home. Put a / if it is operational or


Non-Operational
October 14-18, 2024

Day 1

Categories of Sanitation for Fish Processing Plants

• Housekeeping. Refers to tidiness and proper removal of waste.

• Rodent elimination. Knowledge of the characteristics of rodent and permannent


control through structural changes in building, removal of possible shelter and food,
and supplementary poisoning and trapping is needed.

• Insect pest elimination. Recognition of serious infestations and identification


including the knowledge on habits and ecology is required. Control may be the safer
way of using insecticidal chemicals, building structure is required, equipment and
other process change.

• Cleaning. Cleaning of Fish Processing Plant and equipment involves careful


organization, training work schedule and use of the best available equipment,
methods and materials.

• 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 and for excellent production
and product quality.

• Water. Must be potable and safe for the product and other plant uses.

Waste. Convert 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.

Day 2-4

Performance Task 2.1

Materials

Pencil, Oslo paper, coloring materials

Slogan making

Theme: “Importance of Sanitation in Food Processing Industry”


Day 5

LO 1.3 Cleaning and Disinfection Procedure

Cleaning and disinfection are the most frequent operations in modern food processing.
Carelessness may cause considerable economic loss, and loss of reputation on the
market.

The hygienic standards respected in processing plants depend on kinds of production.


For example, in the cannery they will be stricter than in plants where fish is only
gutted and stored in ice and its shelf life is rather short.

Regarding all other technological operations and processes, cleaning and disinfection
procedures must follow detailed instructions and responsible personnel be assigned.

Steps/Procedure in Cleaning and Disinfection of Tools, Equipment and the Laboratory


Area Various steps should be included in a complete cycle of cleaning and disinfection
(Huss, 1994):

1. Remove food products; clear area from bins, containers, etc.

2. Dismantle equipment to expose surfaces to be cleaned. Remove small equipment,


parts and fittings to be cleaned in a specified area. Cover sensitive installations to
protect them against water, etc.

3. Clear the area, machines and equipment of food residues by flushing with water
(cold or hot) and by using brushes, brooms, etc.

4. Apply the cleaning agent and use mechanical energy (e.g., pressure and brushes)
as required.

5. Rinse thoroughly with water to completely remove the cleaning agent after the
appropriate contact time (residues may completely inhibit the effect of disinfection).

6. Control cleaning.

7. Sterile thru chemical disinfection or heat.

8. Rinse off the sterilant with water after the appropriate contact time. This final rinse
is not needed for sterilants, e.g., Hydrogen Peroxide based formulations which
decompose rapidly.

9. After final rinsing, reassemble equipment and allow it to dry.

10. Control cleaning and disinfection.

11. In some cases it will be good practice to re-disinfect (e.g., with hot water or low
levels of chlorine) just before production to begin again.

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