FFP 9 Quarter 2-Week 2

MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan
Technology and Livelihood Education 10

Food (Fish) Processing
Prayer
Technology and Livelihood Education

Attendance

Jumbled Letters

Types of non-
bulk ingredients
MYRA T. DE JESUS
Teacher II-TLE

Objectives: 1Discuss the Group

2&3 category.
2. Differentiate the
different additives
.
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 flavors, 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,
5. CALCIUM DISODIUM EDTA -
Dressings, nonstandard zed, 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
10. GELATIN - ice cream, ice
cream mix, ice milk, ice milk
mix, sherbet, sour cream,
upgraded food , cream cheese
spread


Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE

Prayer

Attendance

Loop a Word

Contamination and
Food Safety Issues
Related to Dispensing
MYRA T. DE JESUS
Teacher II-TLE

1. Define contamination.
Objectives:
2. Enumerate the sources
and routes of
contamination.
3. Show the proper way of
washing hands.
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).
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).
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)
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:
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
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).

PETA 2.1
Let’s Wash
and Watch

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE

Prayer

Attendance

Loop a Word

Food Safety Issues

Regarding Dispensing
MYRA T. DE JESUS
Teacher II-TLE

Objectives: 1. Define contamination.

2. Identify the different
issues regarding food
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.
FDA Case No. 54-75 Salvador
Matienzo claimed that the
bottle of
Royal Tru-Orange which
contained foreign matter.
Purpose and Basic
Principles of the
Dispensing Process
Principle: To ensure safe and
good quality food product.
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.

Pen and
Paper Test

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE

FFP 9 Quarter 2-Week 2

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MEYCAUAYAN NATIONAL HIGH SCHOOL

Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Technology and Livelihood Education

Technology and Livelihood Education 9

Technology and Livelihood Education 9

Technology and Livelihood Education 9

Objectives: 1Discuss the Group

Technology and Livelihood Education 10

Technology and Livelihood Education 10

Thank you for

Technology and Livelihood Education 10

Technology and Livelihood Education

Technology and Livelihood Education 9

Technology and Livelihood Education 9

Technology and Livelihood Education 9

Technology and Livelihood Education 10

Technology and Livelihood Education 10

Thank you for

Technology and Livelihood Education 10

Technology and Livelihood Education

Technology and Livelihood Education 9

Technology and Livelihood Education 9

Food Safety Issues

Technology and Livelihood Education 9

Objectives: 1. Define contamination.

Technology and Livelihood Education 10

Technology and Livelihood Education 10

Thank you for

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