MODULE 1 Acidity
FOOD PROCESSING- is concerned with Time
converting raw agricultural products for
consumption. Temperature
Salting involves introducing salt into the flesh of Oxygen
fish or meat. Water moves out of the meat or fish Moisture
and is absorbed by the salt.
Republic Act. 10611, the Department of Health
Osmosis is the movement of water or other shall ensure the safety of all food processing and
solvent from a region of low solute concentration product packaging activities.
to a region of high solute concentration.
Hazard Analyses at Critical Control Points
Cold Smoking is usually done at 20 to 37 (HACCP) refers to a food safety management
degree Celsius. system which identifies, evaluates and controls
Curing is another method of food processing that hazards which are significant for food safety at
involves the application of salt.( salting is an critical points during a given stage in the food
example of curing). supply chain.
Smoking involves exposing fish or meat to Food Safety Hazards is any biological,
smoke from burning wood. chemical, or physical agent in food with the
potential to cause adverse effects on health.
Hot Smoking is done at temperature up to 63 to
80 degrees Celsius. Seven Principles of HACCP
Drying and Dehydration are method of food Principle 1- Conduct a Hazard Analysis
preservation that involve taking out moisture Principle 2- Identify the Critical Control Points
content from food.
Principle 3- Establish Critical Limits
Dehydration controls the temperature, time and
humidity of an equipment where the food is dried. Principle 4- Monitor CCP
Drying refers to a simple method of moisture Principle 5- Establish Corrective Action
removal like sun drying. Principle 6- Verification
THERMAL APPLICATION- is the application of Principle 7- Recordkeeping
heat to ensure microbial destruction.
PERSONAL HYGIENE- The best way to avoid
2 methods; contamination is to prevent it. Since you will be in
Pasteurization also referred to as partial direct contact with food, your role in keeping food
sterilization. contamination-free is essential.
Pressurization kills microorganism by subjecting
it to intense pressure and heat. 5S OF GOOD HOUSEKEEPING
Food spoilage is any change in food which Sort or Seiri
renders it unfit for eating.
Distinguish between what is needed and
Factors for the Growth of Microorganisms not needed
Food
Set in order or Seiton Organic food processing is different from
Kosher and Halal as it is not guided by religion
Secure a place for everything and but of a lifestyle choice.
everything should be in its place.
Washing and cleaning are crucial steps in
Shine or Seiso ensuring the sanitation of raw materials.
Clean, and look for ways to keep it clean Knife skills are one of the basic requirements in
and organize. preparing raw materials for food processing.
Standardize or Seiketsu Cutting is reducing the size of fibrous material in
Establish guidelines and monitor. order to prepare foods for further processing.
Sustain or Shitsuke Storing helps preserve the condition of raw
materials that are not yet in line for processing.
Commit to a clean and organized
workplace. Stick to a cleaning schedule. Measuring glass – a transparent cup with
marker lines used to measure liquid ingredients.1
Measuring cups – set of marked cups used to
By cleaning and sanitizing equipment, tools, measure dry ingredients such as sugar and flour.
and utensils, you can ensure the safety of the
food being handled as well as the safety of those Measuring spoons – a set of spoons used to
working in the area. measure small amounts of ingredients.
Cleaning means to remove unnecessary and Weighing scale – used for measuring
unpleasant matter like garbage, food waste, and ingredients as well as for portioning products for
grease. service.
Detergents remove dirt and grease but they do Temperature refers to the coldness or hotness of
not kill bacteria and other microorganisms. an object or substance.
Sanitizing involves the use of a chemical agent Thermometer leave in the side of the pot while
to reduce the number of bacteria to safe levels. the raw materials are being cooked for
monitoring.
Chemical waste management is any solid,
liquid, gaseous matter that when improperly Salinity refers to the concentration of salt in a
managed or disposed of may pose harmful solution.
effects on the environment and to the Moisture Content refers to the quantity of water
surrounding community. contained in a food sample, measured by weight
Dietary laws are special laws followed by a loss on drying.
community or a group of people that permit or Water Activity refers to the amount of ‘free’ or
prohibit certain foods. ‘non-chemical bound’ water in food that is
Halal this guideline is followed by Muslims or available for microbial growth.
believers of the Islamic religion. Islamic Law has Ph Meter refers to the concentration of hydrogen
a concept of lawful food. ions in aqueous solutions which determines the
Kashrut this guideline is followed by Jews or acidity or basicity of the said solution.
believers of Judaism.
