Fish processing Flashcards
this is checked to avoid overheating
Machine temperature
this must be checked to guarantee that the equipment/machine which is operated by water or other liquids moving through pipes under pressure will function well
Hydraulic fluid
this is being checked to make sure no machine parts are deteriorating or defective due to everyday use
Wear and surface condition
this needs to be checked to see to it that there are no broken parts in an equipment or machine which will cause the breakdown of the machine or as a source of leak
Crack
this is checked to prevent accidental release of gas, water, oil, etc. from the machine
Leak detection
this refers to the back-and-forth movement of machines and equipment like drive motors, bearings, and gears
Vibration
this is checked to minimize wear and tear of parts by washing, drying and lubricating machine parts.
Corrosion
this must be checked to guarantee that there are no livewires exposed during the operation of equipment which may result to short circuits or electrocution and even fire.
Electric insulation
refers to the proper setup and arrangement of the resources that will be put and used in the said fish processing plant. Plant layout defends on the building or available space and its size and shape
Plant Layout
This activity includes sorting and grading raw materials according to size, species, and quality. It also includes segregating suitable from unsuitable ones
Receiving
This includes preparatory steps such as washing, eviscerating, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling.
Preparation
This activity involves the final processing and complete sterilization of the processed finished product
Processing/sterilizing.
The purpose of this activity is to give the correct information about the product.
Labeling
This _______activity involves wrapping or enclosing food and fish products in bottles or in cans for the purpose of protecting and preserving the finished products.
Packaging
_______room is provided for storing finished products such as canned/ bottled fish, smoked fish, salted fish, pickled fish and other processed fishery products. Proper _______ will also extend the shelf life of the product.
Storing
Attractive package gives _________ to the consumer / buyer.
good eye appeal
are not flexible or elastic which are used for retail packaging
Hard plastics
are classified into two groups, namely, basic and laminates
Films
consist of single layers film.
Basic Films
contain two or more basic films glued or bonded together by heat or adhesive
Laminate
may be defined as taking off oxygen from the container during sealing to preserve the products.
Vacuum Packaging
means any place where the product produced.
Land
is anything essential and is used by a person in the production of goods or services.
Capital
pertains to the measure of the work done by a person in creating a manufactured output.
Labor
The cost of the worker is called
wage or salary
is the number of raw materials which were not fit for use in the production process.
Spoilage
is material that did not pass the requirements of the client.
Reject
is a person or organization that employs people. They usually manage the business.
Employer
are employed for wages or salary, especially at nonexecutive level. They work for production
Employees
