1st quarter lesson for food processing 9

1. FOOD PROCESSING IX
MR . RUSSEL P. LABUSAN
TEACHER I

2. CONTENT STANDARD
THE LEARNER DEMONSTRATES
UNDERSTANDING OF THE
IMPLEMENTATION OR EMPLOYMENT
SAMPLING PROCEDURES.

3. PERFORMANCE STANDARD
•THE LEARNER IMPLEMENTS
SAMPLING PROCEDURES BASED
ON A SAMPLING PLAN.

4. OBJECTIVES
• IDENTIFY SAMPLING REQUIREMENTS IN
ACCORDANCE WITH A SAMPLING PLAN
• CATEGORIZE TYPES OF SAMPLES AND ITS
SAMPLING REQUIREMENTS.
• PRACTICE SAMPLING THROUGH THEIR RESPECTIVE
HOMES.

5. TOPIC
1. SAMPLING REQUIREMENTS
2. TYPES OF SAMPLES
3. SAMPLING PLAN

14. DEFINITION OF TERMS
• SAMPLE. IT IS A REPRESENTATIVE OF POPULATION OR GROUP OF PRODUCT TO
BE TESTED.
• SAMPLING PLAN. A WRITTEN GUIDE ON WHAT TO DO AND HOW TO PERFORM
APPROPRIATE SAMPLING PROCEDURE FOR A PARTICULAR PRODUCT.
• SAMPLE UNIT- IT IS ONE OF A NUMBER OF INDIVIDUAL CONTAINERS, OR A
PORTION OF A FISH OR PRIMARY CONTAINER EXAMINED OR EVALUATED AS A
SINGLE UNIT.
• SAMPLE SIZE (N). IT IS THE NUMBER OF SAMPLE UNITS COMPRISING THE TOTAL
SAMPLE DRAWN FROM A LOT OR PRODUCTION.
• RANDOM SAMPLE- IT IS ONE IN WHICH ALL ELEMENTS IN THE LOT HAVE AN
EQUAL AND INDEPENDENT CHANCE OF BEING INCLUDED IN THE SAMPLE.

15. SAMPLING VIDEO

16. MANUFACTURERS SAMPLING
• FOOD MANUFACTURERS AND PRODUCERS WOULD NEED TO SATISFY
THEMSELVES THAT ANY SAMPLE TAKEN FOR ANALYSIS IS
SUFFICIENTLY REPRESENTATIVE OF THE FOOD FOR THE ANALYTICAL
RESULT TO BE MEANINGFUL. THIS IS TRUE WHETHER THE DATA ARE
TO BE USED AS THE BASIS OF LABELLING DECLARATIONS, ASSURANCE
OF COMPLIANCE WITH LEGISLATIVE OR OTHER STANDARDS,
MONITORING OF PRODUCTION AS PART OF HACCP (HAZARD
ANALYSIS AND CRITICAL CONTROL POINTS), OR FOR ROUTINE
QUALITY CONTROL.

17. • FOOD SAMPLING
IS A PROCESS USED TO CHECK THAT A FOOD IS SAFE AND THAT IT DOES
NOT CONTAIN HARMFUL CONTAMINANTS, OR THAT IT CONTAINS ONLY
PERMITTED ADDITIVES AT ACCEPTABLE LEVELS, OR THAT IT CONTAINS THE
RIGHT LEVELS OF KEY INGREDIENTS AND ITS LABEL DECLARATIONS ARE
CORRECT, OR TO KNOW THE LEVELS OF NUTRIENTS PRESENT.
• A FOOD SAMPLE IS CARRIED OUT BY SUBJECTING THE PRODUCT TO
PHYSICAL ANALYSIS. ANALYSIS MAY BE UNDERTAKEN BY OR ON BEHALF
OF A MANUFACTURER REGARDING THEIR OWN PRODUCT, OR FOR
OFFICIAL FOOD LAW ENFORCEMENT OR CONTROL PURPOSES, OR FOR
RESEARCH OR PUBLIC INFORMATION.

18. • TO UNDERTAKE ANY ANALYSIS, UNLESS THE WHOLE AMOUNT OF FOOD TO BE
CONSIDERED IS VERY SMALL SO THAT THE FOOD CAN BE USED FOR TESTING IN
ITS ENTIRETY, IT IS USUALLY NECESSARY FOR A PORTION OF IT TO BE TAKEN
(E.G. A SMALL QUANTITY FROM A FULL PRODUCTION BATCH, OR A PORTION OF
WHAT IS ON SALE IN A SHOP) – THIS PROCESS IS KNOWN AS FOOD SAMPLING.
• IN MOST CASES WITH FOOD TO BE ANALYZED THERE ARE TWO LEVELS OF
SAMPLING – THE FIRST BEING SELECTION OF A PORTION FROM THE WHOLE,
WHICH IS THEN SUBMITTED TO A LABORATORY FOR TESTING, AND THE SECOND
BEING THE LABORATORY’S TAKING OF THE INDIVIDUAL AMOUNTS NECESSARY
FOR INDIVIDUAL TESTS THAT MAY BE APPLIED. IT IS THE FORMER THAT IS ‘FOOD
SAMPLING’: THE LATTER IS ANALYTICAL LABORATORY ‘SUB-SAMPLING’, OFTEN
RELYING UPON INITIAL HOMOGENIZATION OF THE ENTIRE SUBMITTED SAMPLE.

20. REQUIREMENTS IN SAMPLING
• 1. SAMPLES SHOULD BE PACKED WITH SHOCK ABSORBING MATERIALS.
• 2. FROZEN SAMPLES MUST REMAIN FROZEN. FOOD PRODUCTS THAT REQUIRE
• REFRIGERATION SHOULD BE SHIPPED IN ICE.
• 3. SUBMIT SAMPLES IN THE ORIGINAL UNOPENED CONTAINERS
• 4. USE STERILE SAMPLING TOOLS, INSTRUMENT, EQUIPMENT
• 5. SAMPLING CONTAINERS SHOULD BE CLEAN, DRY, LEAK-PROOF, WIDE- MOUTH,
• STERILE AND TO THE SIZE OF THE PRODUCT
• 6. FOR DRY MATERIALS, USE STERILE METAL BOXES, CANS, BAGS, OR PACKETS
WITH
• SUITABLE CLOSURES
• 7. LABEL EACH SAMPLES.

21. PROCEDURE IN SAMPLING
1. CHOOSE REPRESENTATIVE SAMPLE. THE CONDITION OF THE SAMPLE PRODUCT
SHOULD BE THE SAME AS IT WAS BEFORE SAMPLING.
2. COLLECT THE MOST IDEAL SAMPLE.
3. DELIVER SAMPLES IMMEDIATELY TO THE LABORATORY WITH THE ORIGINAL
STORAGE CONDITION MAINTAINED
4. RECORD THE NUMBER OF SAMPLES, TIME AND DATE IT WAS COLLECTED AND
BROUGHT/ACCEPTED IN THE LABORATORY.

22. COLLECT SAMPLES
STEPS IN THE SAMPLING PLAN THE STEPS INVOLVED IN DEVELOPING A SAMPLING PLAN
ARE:
1. IDENTIFY THE PARAMETERS TO BE MEASURED AND THE CORRESPONDING STANDARD
VALUE, THE RANGE OF POSSIBLE VALUES, AND THE REQUIRED RESOLUTION
2. DESIGN A SAMPLING SCHEME THAT DETAILS HOW AND WHEN SAMPLES WILL BE
TAKEN
3. SELECT SAMPLE SIZES
4. DESIGN DATA STORAGE FORMATS
5. ASSIGN ROLES AND RESPONSIBILITIES

23. EXAMPLE OF SAMPLING PLAN
SAMPLING RAW SHELLFISH
• EXAMINE SAMPLES OF SHELL STOCK, SHUCKED UNFROZEN
SHELLFISH, AND LIVE SHELLFISH WITHIN 24 HOURS AFTER
COLLECTION. WHEN ANALYSIS IS UNAVOIDABLY DELAYED BEYOND 24
HOURS, REPORT THE ACTUAL TIME ELAPSED BETWEEN COLLECTION
AND ANALYSIS.
• USE HEAVY PLASTIC BAGS (6 MIL GAUGE) FOR SHELL STOCK
COLLECTION TO ENSURE THAT SHELLS DO NOT PUNCTURE THE
PLASTIC AND COMPROMISE THE INTEGRITY OF THE SAMPLE.

24. • TAKE 5 UNITS OF 12-18 SHELLFISH
PER UNIT. THIS NUMBER SHOULD
ENSURE THE SELECTION OF 10 SOUND
ANIMALS SUITABLE FOR SHUCKING.
ENSURE THE SHELLFISH YIELD
APPROXIMATELY 200 G OF MEAT AND
SHELL LIQUOR.

25. •• USING AN ASEPTIC TECHNIQUE, TRANSFER
THE SHELLFISH TO THE SAMPLE JAR WITH
STERILE FORCEPS; ALTERNATIVELY, SAMPLES
OF THE FINAL PRODUCT MAY BE TAKEN IN
THE PACKING CANS OR CONTAINERS.
• CONSUMER PACKAGES ARE ACCEPTABLE
FOR EXAMINATION.

26. MODIFIED TRUE OR FALSE:
• WRITE TRUE IF THE STATEMENT IS
CORRECT AND FALSE IF THE
STATEMENT IS WRONG. WRITE YOUR
ANSWER IN YOUR ACTIVITY NOTEBOOK.

27. ___ 1. KNOWLEDGE IN SAMPLING WILL HELP, PREVENT OR DELAY SELF-
DECOMPOSITION
OF FISH PRODUCTS TO BE EVALUATED.
___ 2. SAMPLES SHOULD BE HANDLED WITH CARE AFTER PRESENTATION TO
THE
PANELISTS.
___ 3. SAMPLES MUST BE HANDLED, PACKAGED, AND SHIPPED IN ORDER NOT
TO
COMPROMISE THE IDENTITY OR INTEGRITY OF THE SAMPLE.
___ 4. IF PRODUCTS ARE IN BULK OR IN CONTAINERS THAT ARE TOO LARGE
FOR SUBMISSION
TO THE LABORATORY, TRANSFER REPRESENTATIVE PORTIONS TO STERILE
CONTAINERS
UNDER ASEPTIC CONDITIONS.
___ 5. DRY OR CANNED FOODS THAT ARE NOT PERISHABLE AND ARE

28. ___6. LOT SIZE IS A NUMBER OF UNITS OF PRODUCT IN A LOT.
___7. FOR WET MATERIALS , USE STERILE METAL BOXES,CANS,BAGS OR PACKETS WITH
SUITABLE CLOSURE.
___8. SAMPLING PLAN IS A DETAILED OUTLINE OF MEASUREMENTS TO BE TAKEN.
___9. SAMPLING CONTAINERS SHOULD BE CLEAN, DRY AND LEAK-PROOF.
___10. COLLECT THE MOST CHEAP SAMPLE.

29. ASSIGNMENT
•RESEARCH ON THE INTERNET THE
LABORATORIES AND BUREAUS THAT
CONDUCTS FOOD SAMPLING IN THE
PHILIPPINES