LO2.

Implement food
safety practices.
 Sanitation in a processing
plant is a primary concern of all
food processing firm. It is
necessary to prevent or minimize
hazards of product contaminations
and conditions aesthetically
offensive to the consumers, and to
provide clean, healthful and safe
working conditions.
In handling raw materials and supplies

Check the source of supplies (fish, salt, packaging materials)

Check on the quality

- condition of fish( freshness and temperture)
- presence of foreign material
- color and purity of salt
-purity of other additives
In monitoring during production

- The preparation of fish must be monitored regularly to

ensure complete removal of entrails and gills for eviscerated
fish and by thorough washing for whole fish.

- The correct brine concentration, amount of other

ingredients and the time of soaking must be strictly observe
to insure uniformity of every batch.

-The proper drying or cooking endpoint must be observe

to ensure uniformity of product quality.

- In packaging for retail packs, proper packing of projects

in polyethylene (PE) or polypropylene (PP) bags must be
checked.
 For bulk packs, check if product is properly stacked in carton boxes or
wooden (palochina) boxes that are lined with high density polyethylene
plastic film.

• In labeling, check if it carries appropriate labeling in accordance with the rules

and regulations on labeling of pre-packaged foods. The following information
shall e declared in every container whether I bulk or in retail package.

For locally produced products:

1. The name of the product and product identification (generic name), printed in bold
capital letters.
2. Name and address of the manufacturer
3. Net weight
4. Ingredients (itemized in decreasing order)
5. Chemical additives e.g preservatives
6. Open date marking e.g “Best before” or “Consume before date”
7. Lot Identification Code (Re packers must use manufacturer’s ID code)
8. Storage instruction: Store in a cool dry place.
For locally manufactured /repacked and imported/repacked products:

1. Same as in numbers 1, 3 to 8
2. Name and address of manufacturer/repacker/importer
3. Country of origin

In storing and transporting

1. Check if properly identified and if new production batches are
segregated from previous batches.
2.Check if during storage and transport, product is not exposed to any of
the following

- direct sunlight or near source of strong light

- high temperature and humidity
- contamination with moisture
- contamination with dust or filth from the environment
In Record keeping/reporting

1. check production record; daily control chart , weekly summaries

activities , and corrective actions maintained for a period at least 12
months from the date of manufacture. Manufacturers shall provide
traders with a certificate of quality of the specified batch or lot sold
to the repackers or traders.
2. Check quality control record.
3. Check marketing and distribution record.
Production and process control saftey

1. All operations involving receiving , inspecting , preparing ,

processing, packaging and storing of food must be conducted under
such conditions that they do not contribute contamination in the form
of filth , harmful chemicals , undesirable microorganisms or any other
objectionable material to the finished product.
2. A strict quality control of raw materials should be enforced. Low
grade raw materials or those that fail to meet specifications should be
rejected because this would only result in an inferior finished product
3. Containers and carrier of raw materials, packaging materials ,
storage and transportation of finished products should be thoroughly
inspected and monitored.
Worker’s Hygeine and Safety

1. Good working conditions ensure not only the safety of workers

but also safety of food products that reach the consumers. Food
processing plant personnel must be adequately trained on the
proper hygeine and accident prevention that must be observe or
practiced in the plant to assure continuous flow of on work. These
minimize the chance of contaminaion and accidents that cause
unwanted delays
2. Workers infected with contagious disease s should not be
allowed to work as they can be sources of contamination. They
should be quarantined until cured and safe from spreading the
diseases. Food handlers with open and infected wounds or sores in
the hands or arms should not be allowed to handle food products
directly for they can contaminate the food they touch. They should
always be made aware of the dangers of haphazard or careless
practices. Strict compliance to sanitary measures should be
observed.
Safety measures to be observed by foods handlers:

1. the hands should be washed thoroughly with soap and water. A

disinfecting solution of chlorinated water should be available for
rinsing the hands before handling food. Wearing rings bracelets, and
wrist watches during processing should be avoided as these can be
sources of contamination.
2. Smoking in then preparation, processing, and packing area should
never be allowed. Smoke can be absorved in the food or the ashes
and cigarette butts may get into food. Spitting and blowing of nose
should never be done within the premises of the plant. These
unhealthy habits contribute to contamination and spread of diseases.
3. food handlers should be properly dressed. The use of
gowns,aprons, head caps or hair nets ,masks , rubber gloves and
bootsis deal. This prevents contamination of the food by foreign
matters form the handlers body like hair , dust , and germs exhaled
from the nose and mouth. however, for small scale industries , clean
and light colored shirt and caps or hairnets would be sufficient.
4. Whenever possible , food must not be handled by bare hands
during preparation and packing.

5. Packaging materials must never be handled directly particularly

in the side that shall been direct contact with the food.
• Equipment and Facilities safety

1. Processing facilities should be well ventilated, adequately lighted and

properly maintained. Thorough washing and subsequent disinfecting of
processing equipment before and after use should be a Standard Operating
Procedure (SOP).

A good processing plant should have an effective pest control to keep it

free from rodents and insects pest. Cleanliness of processing equipment,
utensils and surroundings prevents both infestation and contamination

2. Potable water supply should be available from adequate sources. Good

drainage and sewage disposal system should also be provided. These are
essential for the efficient maintenance of sanitation.

3. Waste disposal should be properly managed to prevent pollution of

surroundings.