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Introduction to Food Processing

A warm welcome to the course!
We hope that this will help you in developing into
a knowledgeable food processing worker
and/or business owner.

PRE-TEST
I. Please complete the Pre-Test below before continuing.
1. A device used to measure the strength of brine solution is
a) salinometer
b) thermometer
c) barometer
d) refractometer
2. What is the function of the refractometer?
a) Measures the sugar content of sap and syrup
b) Measures the temperature of the food / fish
c) Wraps the food / fish for processing
d) All of the above
3. A standard measuring instrument used in fish processing is
a) Salinometer
b) Refractometer
c) Thermometer
d) All of the above
4. Which of the following is an advantage of food processing?
a) Availability of seasonal food throughout the year
b) Removal of toxins and preserving food for longer
c) Adds extra nutrients to some food items
d) All of the mentioned
5. Which of the following is a disadvantage of food processing?
a) Canning of food leads to loss of Vitamin C
b) Processed food adds empty calories to food constituting junk
c) Some chemicals make the human and animal cells grow rapidly which is unhealthy
d) All of the mentioned
6. Which of the following is a performance parameter for the food industry?

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 a) Hygiene
b) Labour Used
c) Hygiene & Labour Used
d) None of the mentioned
7. Statement 1: Cost reduction trend of the food industry often leads manufacturers to
forget the health aspect of the food, although health itself is another important trend of
the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy
efficiency methods to process food. Hence it’s an upcoming trend.
a) True, False
b) True, True
c) False, False
d) False, True
8. Lea Company takes its customer feedback very seriously. Hence when suggestions
such as – food processed product should have minimum lost of actual flavour, no
added colour etc., the company planned on shifting to the latest trend in the industry
called ______
a) Minimal Optimization
b) None of the mentioned
c) Minimal Processing
d) All of the mentioned
9. Certain traditional thermal processing techniques affect the nutritional properties of
food.
a) True
b) False
10. Ken Company wanted to reduce the microbial risk involved with its fresh fruits and
vegetables. Hence it introduced Ultra-violet C process which is a photochemical
process which reduces the number of microbes (not completely sterilizing them).
What else do you think this does?
a) Induces the synthesis of certain health promoting compounds
b) Resistance against pathogens
c) DNA damage d) All of the mentioned

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 UNIT 1: The Food Processing Industry
At the end of this unit, you should be able to:

 Cite work opportunities in the food processing industry;

 Enumerate professional work habits of a food processing worker;
 Identify key elements in a food processing facility; and
 Enumerate tools, equipment, utensils used in food processing;

LESSON: 1: THE FOOD PROCESSING INDUSTRY PERSONNEL

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.

1: 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.

FOOD PRODUCTION WORKER

1. Receiving food items and ensuring appropriate storage

2. Operating food processing equipment
3. Performing preventive and general maintenance on food production equipment
4. Performing food production activities
PACKAGING STAFF/PACKER

1. Assembling containers and packaging

2. Placing products in containers
3. Inspecting containers
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 4. Sealing and labelling containers
5. Stacking and arranging containers
6. Performing sterilization of product containers
7. Ensuring appropriate storage temperature

QUALITY CONTROL STAFF

1. Inspecting, testing or measuring raw materials

and products being produced.
2. Accepting or rejecting raw materials and
finished products
3. Reporting inspection and test data
4. Recommending adjustments to the assembly
or production process

LESSON 2: The Food Processing Plant

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.

1: 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.

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2: 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.

Let’s begin!

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Figure 1. Equipments in Food Processing

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  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

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.

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  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.

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  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.

4: 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.

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 SELF-CHECK 1
Directions: Encircle the best answer.
1. Food processing is an industry concerned with ________
a.Preparing and cooking food for human consumption
b.Converting raw agricultural products for human consumption
c.Distributing raw agricultural products for human consumption
d.Producing raw materials for human consumption
2. The food production worker is in charge of the following, except:
a.Performing preventive and general maintenance of food production equipment
b.Delivering products to merchants
c.Operating food processing equipment
d.Receiving food items and ensuring appropriate storage
3. This Food Processing Industry Personnel inspects whether products meet the standard
specifications and quality parameters.
a. Supplier
b. Packaging Staff
c. Food Production Worker
d. Quality Control Staff
4. Which of the following is not considered a career opportunity in the Food Processing
Industry:
a. Food Production Worker
b. Packaging Staff
c. Quality Control Staff
d. Supplier
5. True or False: Communication, teamwork, and professionalism are important in working in
any industry.
a. True
b. False

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 UNIT 2: Fundamentals of Food Processing
At the end of this unit, you should be able to:
 Cite methods of food processing;
 Explain how food spoilage occurs;
 Demonstrate food safety and sanitation practices;
 Perform occupational safety procedures;
 Practice good housekeeping and proper waste disposal;
 Explain the process of cleaning and sanitizing equipment, tools, and utensils; and
 Identify dietary laws in food processing
LESSON 1: PRINCIPLES OF FOOD PROCESSING
(FACE TO FACE DISCUSSION)
Food is processed for several reasons – to add value to raw agricultural products, to
extend shelf-life, to create new food products, to improve the nutritional value of products, to
create new food products and more. Food processing has introduced so many products – from
bacon to pickles, canned goods, even candies!
In this lesson, you will learn about five (5) clustered methods of food processing.
1. TOPIC 1: Salting, Curing, Smoking
2. TOPIC 2: Fermentation and Pickling
3. TOPIC 3: Sugar Concentration
4. TOPIC 4: Drying and Dehydration
5. TOPIC 5: Thermal Application

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 LESSON 2: Food Safety and Sanitation
Imagine opening the refrigerator and you see a jar of your favorite food. You are very
excited and can’t wait to eat it. But as you opened the lid, the rancid smell fills your nostrils
and you scrunch your face and say, “Yuck!” The food is expired. But you just bought it last
week, you say in vain! 
Imagine opening the refrigerator and you see a jar of your favorite food. You are very
excited and can’t wait to eat it. You open the lid, it looks normal. You eat it but feel
something is off. You spend the next 3 hours at the toilet with an upset stomach. 
You’d be upset, right? What happened to the food? Most of the time, these problems
arise when food safety and sanitation are neglected.
In this lesson, you will learn the concepts behind food spoilage and the hazards it
poses. This lesson will also cover a food safety management system designed for
eliminating hazards and controlling risks of food spoilage. Towards the end, you will
understand how you can prevent food spoilage by maintaining personal hygiene and good
grooming as a food processing worker.
TOPIC 1: Food Spoilage
Food spoilage is any change in food that renders it unfit for eating. It can be due to
contamination or natural decay which are both associated with the growth of microorganisms.

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Pictures from flaticon.com & vectorstock.com

Types of Microorganisms
The growth of microorganisms is significantly attributed to the availability of water.
Just like in humans, water supports the growth of bacteria, yeasts, and molds. You may have
observed that most food processing methods aim to decrease the concentration of free water
by adding sugar or salt or by allowing water to evaporate from the foodstuff. Food spoilage
can also be caused by reactions with oxygen, light, and chemical constituents of the food.
Furthermore, these causes can act together and increase the rate of food spoilage. When
spoiled food is consumed, it can lead to food-borne illnesses.
The major groups of microorganisms—namely bacteria, archaea, fungi
(yeasts and molds), algae, protozoa, and viruses.

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Micro-organisms, in relation to food, can have one of these 3 roles:
1. Pathogenic micro-organisms can cause infections or intoxications
2. Saprophytic micro-organism play a role in biodegradation and cause food spoilage
3. Cultured micro-organisms like probiotic bacteria are used in food processing.
PATHOGENS
Pathogenic micro-organisms cause food-borne infections or intoxication, and include
bacteria, viruses, parasites and moulds. It is important to note that pathogenic bacteria and
viruses usually do not cause food spoilage, their contamination cannot be seen nor tasted.
The main factors that contribute to occurrence of foodborne diseases are:

 The use of raw food and ingredients from unsafe sources

 Inadequate cooking or heat processing
 Improper cooling and storing, for example leaving cooked foods at room temperature
for longer periods of time, or storing foods in large containers in the fridge
 Allowing several hours to pass between preparation and eating of food
 Inadequate reheating
 Improper hot holding, meaning below 65°C
 Food handling by infected persons or carriers of infection
 Cross contamination from raw to cooked food. For example by cutting vegetables for
salad on a cutting board where you have cut raw meat before
 Inadequate cleaning of equipment and utensils
BACTERIA
1. Campylobacter jejuni: Is a common cause of diarrhea humans as well as some animal
species. The transmission can be by direct contact between humans and infected
animals or their feces. More commonly, it is transmitted by the consumption of
contaminated food or water, t person-to-person spread. The symptoms range from
mild diarrhea to sever invasive disease which can include abdominal pain, fever, and
blood and mucous in stools.
2. Non-typhi salmonellosis: There are more than 2000 serotypes of salmonella spp, of
which only a few cause Salmonella gasteroenteritis in humans. The symptoms include
acute watery diarrhea accompanied by nausea, cramps and fever. Blood in stool may
occur. Animals are the main reservoir, and transmission occurs by ingestion of
contaminated products. Foods especially at risk are poultry, meat, eggs and milk.
3. Salmonella typhi and paratyphi: Cause typhoid fever and paratyphoid fever
respectively. Since the reservoir for both these bacteria are usually humans,
transmission occurs mainly through person-to-person contact or contamination of
food by food handlers.
4. Staphylococcus aureus: The source of this infection are humans. The bacteria are
often found in smaller amounts in the nose and on the skin of clinically healthy
people. Higher amounts can be found in lesions of skin such as infected eczema,
psoriasis or any other pus draining lesion. These people should therefore not be
handling food. Food poisoning caused by this bacteria is caused by heat resistant

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 staphylotoxin, resulting in diarrhea, vomiting, cramps and fever. The symptoms start
suddenly and usually disappear within 24 hours.
5. Escherichia coli: There are several serotypes, some of which are harmless to humans
whereas others can cause gastroenteritis. Enterotoxigenic E.coli is the most common
cause of traveller's diarrhea. The source is humans, and transmission usually occurs
through contaminated food and water.
6. Listeria monocytogenes: This bacterium is highly associated with food stored for long
periods of time in the fridge because it is ubiquitous, and has the ability to grow
slowly, even at low temperatures. Can be fatal in immunocompromised, where it can
cause septicemia and meningitis.
7. Shigella: The source is humans and primates. Because it has low infectious dose, the
main mode of transmission is person-to-person contact. It can also be transmitted
through infected food and water. The symptoms of shigellosis are fever and watery
diarrhea. The infection can also manifest as a dysenteric syndrome which includes
fever, abdominal cramps and tenesmus, and frewuent, small volume, bloody stools
containing mucous.
8. Vibrio Cholerae 01: The source of this infection is humans. The main mode of
transmission is through contaminated water and food, or person-to-person spread in
overcrowded, unhygienic situations. It causes severe watery diarrhea, which can reach
up to 20 liters per day.
9. Clostridium Botulinum: Its source is the intestinal tract of fish, birds, and mammals. It
is also widely distributed in nature. The bacterium is a spore producing anaerobe, with
a highly potent heat labile toxin that affects the nervous system.
VIRUSES
Viruses, unlike bacteria, cannot multiply in foods. The main mode of transmission therefore
by food handlers and the use of dirty utensils, which transfer the virus to food whereupon it is
ingested by humans.
Rotaviruses and Norwalk virus are the major causes of gastroenteritis
Viral hepatitis A outbreaks are mainly caused by asymptomatic carriers which handle food.
PARASITES
Many parasites, such as the helminths, have a complex lifecycle involving more than one
host. The major route of transmission for these parasites to humans is by the route of food.
The consumption of undercooked pork or beef, or the consumption of raw salads washed in
contaminated water seems to be the trend.
1. Taenia solium and T. saginata: also called pig and beef tapeworms. Their cysts,,
present in the muscle of the animal are ingested and the adult worm develops in the
gut. The ova may develop into larvae that may invade other tissues, such as the brain,
forming cysticercosis and severe neurological disorders as a consequence.
2. Trichinella spiralis: is found in undercooked pork. The larvae can invade tissues and
cause a febrile illness.

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 3. Giardia lambila: This infection can be foodborne, waterborne or spread by
interpersonal contact. It causes acute or subacute diarrhea, with malabsorption, fatty
stools, and abdominal pain and bloating.
4. Entamoeba histolytica: The transmission is mainly food- or waterborne. The cysts
pose a major problem since they are highly resistant to chemical disinfectants,
including chlorination. The infection is usually asymptomatic, but may appear as
either a persistent mild diarrhea or a fulminant dysentery.
FOOD SPOILAGE
It is the change of look, consistency, flavor and odor of foods, and is caused by bacteria,
moulds and yeasts.
Bacteria: Examples of action of bacteria involved in food spoilage:

 Lactic acid formation: Lactobacillus, Leuconostoc

 Lipolysis: Pseudomonas, Alcaligenes, Serratia, Micrococcus
 Pigment formation: Flavobacterium, Serratia, Micrococcus
 Gas formation: Leuconostoc, Lactobacillus, Proteus
 Slime or rope formation: Enterobacter, Streptococcus
Moulds: Some strains produce mycotoxins under certain conditions

 Aspergillus produces aflatoxin, ochrtoxin, citrinin and patulin

 Fusarium
 Cladosporium
 Alternaria
Mycotoxins can penetrate into the parts of food that are not visibly mouldy as well. It is
therefore necessary to throw away all of the food if any part of it is mouldy. They are also
notoriously difficult to destroy as they are stable to both heat and chemicals.

 Hepatotoxins: aflatoxins, sporidesmins, luteoskyrin

 Nephrotoxins: ochratoxin, citrinin
 GIT toxins: trichocetens
 Neuro- and myotoxins: tremorgens, citreoviridin
 Dermatotoxins: verukarins, psoralen, sporidesmins, trichocetes
 Respiratory tract toxins: patulin
Foods most at risk for moulds:

 Grains and grain products - many mycotoxin types

 Peanuts, nuts and pulses - aflatoxin
 Fruits and vegetables (raw and preserved) - patulin
 Milk and milk products - aflatoxin
It is important to note that if any contaminated fodder is fed to animals, this is metabolized
and the toxic derivatives can be found in animal products consumed by humans, e.g. milk and
meat.

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Microorganisms in food production
Most commonly used microorganisms are yeast, bacteria, moulds, or a combination of these.
A good example of microorganism usage in food production is the process of fermentation,
which results in the production of organic acids, alcohols and esters. These help to either:
 Preserve the food
 generate distinctive new food products
Yeast in food production
Leavened bread and bakery products: Saccharomyces cervisiae ferments sugars to produce
CO2, the gas that gives the porous structure of bakery products. It also contributes to the
flavor by formation of alchols, aldehydes, esters etc.
 Beer
 Wine
 Vinegar
 Pickles
Bacteria in food production
Fermented milk products: Lactobacillus, Lactococcus, Bifidobacterium
A variety of foods including Indian dosa, rabri: fermentation by Leuconostoc
mesenteroides, S. faecalis
Probiotics: are live food supplements used in yoghurt and other fermented milk products. It
includes Lactobacillus acidophillus and Bifidobacterium bifidum. A minimum of 108
bacteria per 1 ml must get to the colon alive to have any significant effect. These bacteria
improve the microbial spectrum in the gut and thus contribute to the following effects:
 Influence immunity and hence prevent or make diarrheal diseases milder
 Decrease the risk of colon cancer
 Decrease cholesterol absorption
 Produce acids that decrease the pH in the gut and thus increase the absorption of
minerals such as calcium and phosphorous.
Mould in food production
 Cheese: Penicillium roqueforti and Penicillium camemberti (note that this one
produces mycotoxin at 25°C, therefore the cheese production must happen at 15°C)
 Dry salami: makes the use of Penicillium and Scopulariopis moulds.
 Soy sauce: Aspergillus spp, especially A. oryzae, are involved in this production.
There is also a subsequent lactic fermentation where lactic bacteria produce lactic
acid.
 Sake: is produced using a combination of the mould Aspergillus oryzae and yeast.

TOPIC 2: HACCP

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 Under the Republic Act. 10611, the Department of Health shall ensure the safety of all
food processing and product packaging activities. For this reason, the Food and Drug Center
for Food Regulation and Research enforces HACCP and other risk-based control measures in
food processing. 

Hazard Analyses at Critical Control Points (HACCP) refers to a food safety management

system which identifies, evaluates and controls hazards which are significant for food safety
at critical points during a given stage in the food supply chain.

Food Safety Hazards is any biological, chemical, or physical agent in food with the potential
to cause adverse effects on health.

Examples:

o Biological: bacteria, viruses, parasites, molds

o Chemical: pesticides, processing chemicals, drug residue, allergens
o Physical: bones, pits, glass, metal, hair

Risk is the result of exposure to a hazard.

How to Develop a HACCP Plan

There are five (5) steps that you must first take in order to develop the HACCP Plan.

1. Assemble the HACCP Team. Ideally, the HACCP Team is composed of members from
different departments: Top Management, Purchasing, Food Safety and Quality Assurance,
Production, Maintenance, and Sales.

2. Describe the product. What are the raw materials? What are the product specifications?
What should be the conditions for storage?

3. Specify intended use and target consumers. Who can consume the product? Who should
not?

4. Draw a flow diagram to describe the process steps. Begin with the supplier and take note
of every step that the product undergoes up until distribution.

5. Visit the plant for on-site confirmation of flow diagram.

Seven Principles of HACCP

There are seven principles of HACCP:

Principle #1 Hazard Analysis Principle #2 Identify Critical Control Points Principle #3

Establish Critical Limits Principle #4 Monitor the CPP's Principle #5 Establish Corrective
Action Principle #6 Record Keeping Principle #7 Verification Principle

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 LESSON 3. DIETARY LAWS

Dietary laws are special laws followed by a community or a group of people that permit
or prohibit certain foods. Dietary laws cover food origin, slaughtering, preparation,
processing, packaging, transportation, storage, and labeling. Studying dietary laws are
valuable in serving export markets. In this lesson, we will discuss three dietary laws that are
widely followed in the food processing industry.

TOPIC 1: Halal Guidelines in Food Processing

This guideline is followed by Muslims or believers of the Islamic religion. Islamic Law has a
concept of lawful food. The following are the food sources they do not consider sourcing
their food from:

Animal

(a) Pigs and boars.

(b) Dogs, snakes, and monkeys.

(c) Carnivorous animals with claws and fangs such as lions, tigers, bears and other similar
animals.

(d) Birds of prey with claws such as eagles, vultures, and other similar birds.

(e) Pests such as rats, centipedes, scorpions, and other similar animals.

(f) Animals that are forbidden to be killed in Islam i.e., ants, bees and woodpecker birds.

(g) Animals which are considered repulsive generally like lice, flies, maggots and other
similar animals.

(h) Animals that live both on land and in water such as frogs, crocodiles, and other similar
animals.

(i) Mules and domestic donkeys.

(j) All poisonous and hazardous aquatic animals.

(k) Any other animals not slaughtered according to Islamic Law.

(l) Blood

Plant

Intoxicating and hazardous plants except where the toxin or hazard can be eliminated during
processing

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Drink

(a) Alcoholic drinks.

(b) All forms of intoxicating and hazardous drinks.

Food Additives

All food additives derived from prohibited animals, plants, and drinks.

To be considered Halal Food, the following conditions must be met:

Condition #1: does not consist of unlawful food;

Condition #2: has not been prepared, processed, transported or stored using any
appliance or facility that has made contact with unlawful food

Condition #3: has not been in direct contact with any food that fails to satisfy the 1st
two conditions

However, halal food can be processed in different sections within the same premises where
non-halal foods are processed provided that necessary measures are taken to prevent any
contact between halal and non-halal foods

Halal food can also be prepared, processed, transported or stored using facilities that have
been previously used for non-halal foods provided that proper cleaning procedures, according
to Islamic requirements, have been observed.

Additionally, certain preparations may only be done by a Muslim.

Halal certification is required before food can be marketed as halal food.

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