1 introductiontofoodprocessing.ppt

NETIQUETTE
1. Log-in on time, at least 5 minutes before the start of
class.
2. Wear descent clothes.
3. Observe respect. to all the participants.
4. Unmute your microphone when you are told to speak.
5. You can open your camera during the class but refrain
from walking while the class in on-going.
6. You can post your comments related to the topic and
answers at the chat box.

OBSERVE HEALTH PROTOCOLS
1. Wear facemask.
2. Wash you hands frequently.
3. Observe physical distancing.
4. 20 years old below and 60 years old above
person is not allowed to out in his/her
house.

CONTENT OF THE LEARNING
KIT
1. Letter to parents
2. Home Learning Plan
3. Schedule
4. Checklist
5. Self Learning Module
6. Learning Activity Sheet

INTRODUCTION
TO FOOD
PROCESSING
NC II

AT THE END OF THE LESSON
THE LEARNERS WILL BE ABLE
TO:
a. Explain the Training Regulations
of Food Processing NC II;
b.Understand the different methods
in food processing; and
c. Understand the basics in food
safety.

COMPETENCIES IN FOOD
PROCESSING NC II
• BASIC
• COMMON
• CORE
Competency – is the application of
knowledge, skills and attitudes to
perform work activities to the
standard expected in the workplace.

BASIC COMPETENCIES
• Participate in workplace communication
• Work in team environment
• Practice career professionalism
• Practice occupational health and safety
procedures

COMMON COMPETENCIES
• Apply Food Safety and Sanitation
• Use Standard Measuring Devices / Instruments
• Use Food Processing Tools, Equipment and Utensils
• Perform Mathematical Computation
• Implement Good Manufacturing Practice Procedure
• Implement Environmental Policies and Procedures

CORE COMPETENCIES
• Process Food by Salting, Curing and
Smoking
• Process Food by Fermentation and Pickling
• Process Food by Sugar Concentration
• Process Food by Drying and Dehydration
• Process Food by Thermal Application

“GIVE YOUR MOST
FAVORITE
PROCESSED FOOD
AND DESCRIBE IT.”

WHY PROCESS FOODS?
• Extend edible time frame of food
• Make better tasting foods
• Make more varieties of food
• Convenience

DRYING
• Extraction of moisture by sun, air, heat or vacuum to
inhibit the growth of molds, bacteria and yeasts.

SALTING
• The addition of salt or a brine solution to foods to
decrease the activity of molds, bacteria and yeasts.
• Name 3 salted foods

CURING
• The addition of a chemical compound (sodium nitrate
or sodium nitrite) to food to slow the growth of bacteria

FERMENTATION AND PICKLING
• The use of special bacteria, molds or yeasts to prevent
spoilage by converting the elements of food that spoil
easily to stable elements that act as preservatives.
• Name 3 fermented foods

FREEZE DRYING
• The freezing of food and the subsequent removal of
water from the frozen food through the use of heat and
a vacuum.

SMOKING
• The addition of smoke and heat to preserve food by
the action of the chemicals from the smoked wood and
the partial drying of the food.
• Name 3 smoked foods

CANNING/ASEPTIC PACKAGING
• The packing of food in a container, sealing the
container and heating it to sterilize the food.
• Name 3 canned foods

PASTEURIZATION
• The heating of milk and other liquids which reduces
the number of disease-producing bacteria.
• Name 3 pasteurized foods

REFRIGERATION
• The lowering of the temperature of food to inhibit the
growth of bacteria, molds and yeasts.
• Name 3 refrigerated foods

FREEZING
• The lowering of the temperature of food to
temperatures below 28 degrees F to stop the growth of
bacteria, yeasts and molds and to kill parasites.
• Name 3 frozen foods

FOOD CONCENTRATION
• Heating food until it boils and removing the water or
partially freezing food and removing water in the form
of ice crystals.
• Name 3 concentrated foods

IRRADIATION
• Passing FOOD through ENERGY to destroy insects,
fungi, or bacteria that cause human disease or
cause food to spoil.

FOOD SAFETY
• HAACP (Hazard Analysis Critical Control Point) is
a management system in which food safety is
addressed through the analysis and control of
biological, chemical, and physical hazards from raw
material production, procurement and handling, to
manufacturing, distribution and consumption of the
finished product.
• Risk is present for each food:
1. Pathogenic microorganisms
2. Bacteria, viruses
3. Spoilage microorganisms
4. Fungi, bacteria

MOST IMPORTANT
QUALITIES TO CONTROL
1. pH
• Bacteria thrive in a pH neutral environment (7)
• Items with pH above 8 tend to be very bitter & toxic
• Foods with pH below 6 tend to be tart or sour
1 7 14
Bacteria
Yeast/Fungi

2. Temperature
<40°F- very slow growth
<28°F – no death
>140°F – death of microorganisms

QUALITIES TO CONTROL
3. Moisture content & Protein content
-Bacteria needs a high moisture content in order to thrive
-Fungi can grow in lower moisture
• Dry foods won’t make you sick
• Dry foods do spoil
• Candy & carbohydrates may spoil but
won’t make you sick

FOOD DETERIORATION
• Enzymes break down proteins over time
• Must deactivate enzymes before food can be stored
• Heat destroys enzymes
• Fats and oils can oxidize in storage
• Gives off flavors
• Need airtight packaging or antioxidant additives

1 introductiontofoodprocessing.ppt

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