Republic of the Philippines

ZAMBOANGA STATE COLLEGE OF MARINE SCIENCES AND TECHNOLOGY

Fort Pilar, Zamboanga City
Tel No. 992-3092/Tel No: (062) 991-0643 Telefax: (062) 991-0777
website:http:www.zscmstedu.ph

Instructional Materials and Development Office (IMDO)

Office of the Vice President for Academic Affairs

A Self-Paced Module for

Fish 13
(Fishery Products, Safety and Quality)

WILLIAM A. FRANCISCO, JR.

Instructor
College of Fisheries and Marine Sciences
February 2021
 Zamboanga State College of Marine Sciences and Technology

Vision

A world-class institution for higher learning, research, development and innovation in fisheries, marine
sciences, maritime education, and technology by 2024.

Mission

Provide quality education and relevant research and extension to produce globally competitive human capital
for fisheries and marine-based industries.

Core Values

C-Commitment A-Attitude R-Relationship E-Excellence

Copyright:
This module is a property of © Zamboanga State College of Marine Sciences and Technology
All rights reserved. No part of this module may be reproduced or distributed in any form or by any means,
or stored in a database or retrieval system, without prior written permission of the Zamboanga State
College of Marine Sciences and Technology.

Author:

William A. Francisco, Jr.

Instructor
College of Fisheries and Marine Sciences
BS Fisheries Program

Assistant

Page 2 of 20
Course Specification

COURSE CODE: Fish 13

COURSE TITLE: Fishery Product, Safety and Quality
COURSE CREDITS: 3 Units (2 units lecture; 1 unit lab)
CONTACT HOURS/WEEK: 5 hours (2 hours lecture; 3 hours lab)
PRE-REQUISITE: Fish 7- Fish Microbiology
COURSE DESCRIPTION:

This course provides a comprehensive overview of the different concepts, techniques, methods
and practices in ensuring food safety and quality specifically fishery products

PROGRAM LEARNING OUTCOMES

The graduates have the ability to:

a. Articulate and discuss the latest developments in the specific field of practice (PQF level 6 descriptor)
b. Effectively communicate orally and in writing
c. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF level 6
descriptor)
d. Act in recognition of professional, social, and ethical responsibility
e. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722)
f. Formulate plans and programs in the conservation, protection, development and sustainability of
resources, and in the marketing of products
g. Engage in activities related to education and/or research-development–extension continuum
h. Develop, operate and manage aquaculture production systems
i. Utilize fisheries resources using innovative fishing methods which are responsible and sustainable
j. Apply post-harvest practices that are compliant to international standards for food safety and quality
k. Manage and protect the integrity and quality of aquatic ecosystems and resources
l. Design and perform safe and responsible techniques and procedures in laboratory or field practices
m. Critically evaluate input from others
n. Appreciate the limitations and implications of science in everyday life.
o. Commit to the integrity of data
p. Demonstrate broad and coherent knowledge and understanding in the core areas of aquaculture
q. Disseminate effectively knowledge pertaining to sound environmental protection, conservation,
utilization and management
r. Demonstrate the ability to contribute to the protection and management of the environment
s. Analyze local environmental issues and problems in the regional and global context
t. Apply appropriate knowledge and innovation related to the environment.

COURSE LEARNING OUTCOMES

At the end of this series of 8 modules, the students should be able to:

1. Identify food safety issues related to preparation, handling, processing and distribution of fishery
products;
2. Demonstrate the proper preparation, handling, processing and distribution of fishery products;
3. Apply the concepts and methods used to control and maintain the quality and safety of fishery products
4. Understood and internalized the concepts of GMP, SSOP and HACCP in processing fishery products

Page 3 of 20
About this course…

Welcome to Fish 13 – Fishery Product, Safety and Quality. This course will primarily discuss
on the basics of microbiology and overview of food safety, identify different type of contaminants and
determine different foodborne illness. Likewise, students are sought to identify key food safety programs
and management, food safety rules and regulations and finally look into the different advances in fishery
product safety and quality.

Our goal here is to capacitate students with both theoretical and practical approaches that are
founded by science on the identification of food safety issues related to preparation, handling,
processing and distribution of fishery products, apply the concepts and methods used to control and
maintain and safety of fishery products and of knowledge with the concepts of GMP, SSOP and HACCP
in processing fishery products.

Timing and Organizing Your Study

You are given 5 hours per week to accomplish a module. It is advised to finish one unit (one chapter)
per week to comply all the assignments and assessments given in each module. Follow the organization of
this module and avoid jumping to the subsequent sections without accomplishing the exercises in the
previous one. Watch the videos given intently and read and understand the reading material before answering
the exercises given.

Study Skills

Writing, reading and listening are of importance in this course. It is recommended that you spend
significant time on each module and avoid multi-tasking to maintain focus. Make sure to read and understand
the covered lessons per week to cope up with the activities and exercises given. Videos will be posted online
or copied in a flash drive for your reference. Follow the outline presented in the table of contents above for
your guide.

Assessments/Activities

In this module, you will be asked to respond to the self-tests questions. Make sure to accomplish all
of them before submitting the module. Submission of two assignments or assessments from each module is
expected. Assessments/activities given will be submitted either online or offline. For online submission, the
student may send their assignments through e-mail or messenger. For offline submission, student may copy
their assignments/assessments in a flash drive and submit it to the teacher in charge together with the module.

Page 4 of 20
 How to Use this Module

Before you begin with the module, read the description of the different module sections which are
represented by the icons below.

Learning Objectives. Describe what you are expected to learn by the end of the
module.

Introduction. This section includes a general idea about the topic which provides a
background of the module.

Gives the time frame to accomplish a particular module and the due date of the
submission of learning activities.

Lecture Proper. Contains the detailed lessons of the topics in the module

Videos to watch to get a better understanding of the topics. Video links are provided in
the module and are available in the learning packet

Activities. Activities which take place within this module, either as an individual task or
a group activity with fellow students on your course.

Self-Assessment. This section contains review questions or problem sets to test your
understanding to the lesson.

Summary. Brief and concise points of every lesson are provided at the end of every
module.

References. List of books, articles, websites and links used in the module

This icon means that you are ready to take the assessment.

This module is accompanied by a learning packet which contains learning materials such as e-books,
manuals, journal articles, videos, and other materials.

Page 5 of 20
Course Modules with Timeframe

Module No. Time Frame Module Content

A. Vision, Mission, Goals and Objectives of the College

1 Week 1-4
B. Basics of Microbiology and Food Safety

C. Different Types of Food Hazards and Contaminants

2 Week 6-7
D. Foodborne Illnesses
3 Week 7-8

Week 9 MIDTERM EXAM

F. Key Food Safety Programs

4 Week 10-11

G. Food Safety Management

5 Week 12-13

H. Food Safety Rules and Regulations

6 Week 14-15
I. Advances in Fishery Products Safety and Quality
7 Week 16-17

Week 18 FINALTERM EXAM

Page 6 of 20
Course Policies

A. Communication:
1. A google classroom and class messenger chat group will become center of class communication.
This is coupled by call and text messaging, and email.
2. For on-line classes, class meeting will be via google classroom and virtual conferencing. So students
under online learning scheme should download google classroom and zoom/google meet
applications.
3. It is highly recommended that account names in Facebook, messenger and zoom/google meet used
for this class should have your family name and should be readable. For account profile pictures,
please use your own photo for easy identification.
4. For consultation, please set prior call appointment to avoid inconvenience. Consultation and queries
will be entertained during office hours only.

B. Course Materials:
1. Modules, e-book and suggested readings (pdf format) will be uploaded in google classroom/ sent to
email or can be accessed thru dropbox/google drive for students with internet connectivity. Meanwhile
those with limited connectivity will have their Printed/Electronic module in storages device including
videos of lectures and laboratory delivered to designated areas in the respective barangay for
students living in Zamboanga City. Students living outside the city, course materials will be sent via
e-mail. (NOTE: STUDENTS UNDER OFFLINE LEARNING SCHEME SHOULD PROVIDE A
STORAGE DEVICE FOR THE COURSE MATERIALS)

C. Laboratory and Field Safety: Although laboratory analysis and field works will be done at home, safety
is still a serious issue. The following must be observed:
1. Community Quarantine Guidelines such as use of quarantine passes, social distancing, wearing of
mask and frequent sanitizing must be observed in purchasing the samples for analysis and during
field observations. (NOTE: FIELD OBSERVATIONS ARE ONLY ALLOWED FOR STUDENTS
RESIDING IN ISLANDS AND ALONG COASTAL AREAS, AND ARE MORE THAN 20 YEARS OLD.)
2. Proper handling and disposal of analyzed samples should be observed.
3. Proper labelling and storage of reagents and chemicals should be observed at all times.
4. Sharp objects such as surgical blades should be handled carefully and disposed properly.

D. Grading System:
1. The semester is divided into two terms – midterm and final term. For each term, grading is based on
the criteria in table 1.

Participation (Class Discussion) 10%

Quizzes 20%
Major Examinations 30%
Activity worksheets, Reports & Other 40%
Requirements
Total 100%

2. The final grade will be computed by adding the midterm and final term grades; and will be divided by
2.

Page 7 of 20
E. Expectations and Code of Conduct:

1. Students are responsible for understanding the information presented in this syllabus and should
discuss any questions they may have with their instructors as soon as possible.
2. Students are expected to be independent and responsible in fulfilling learning tasks presented in the
modules.
3. Students expected to attend and participate in the virtual conferencing classes, and actively
participate in the messenger group chat. PROPER NETIQUETTE SHOULD BE OBSERVED
DURING VIRTUAL CLASSES AND GC DISCUSSIONS. Further, students are expected to have a
continuous communication (on-line/offline) with the instructor at least twice a week.
4. Learning task submitted in electronic format should be labelled properly to avoid confusion.
Recommended filename should include student’s family name, subject code, activity and activity
number (ex. Francisco_F13_Module1_Activity1). Submission of such should only be submitted to
the instructor’s e-mail address: [email protected] . SUBMISSION OF LEARNING
TASK IN THE CLASS MESSENGER GROUP CHAT IS STRONGLY DISCOURAGED.
5. Learning tasks should be submitted on time to avoid overlaps and delay. Students who miss virtual
classes, and deadlines and exams for a valid and documented reasons must inform the Instructor
immediately. CONSISTENT FAILURE TO SUBMIT LEARNING TASKS WILL RESULT IN BEING
DROPPED FROM THE CLASS.
6. Students are not authorized to replicate, reproduce, copy or transmit lectures and course materials
presented, or derivative materials including class notes, for sale or free distribution to others without
written consent of the instructors who are the original source of the materials.
7. Any work submitted must be your own. Uncredited use of another person’s words, data or images is
considered plagiarism, a serious violation of the Code, whether the material comes from another
student, a web site, or a published paper.
8. If you experience unusual personal or academic stress during the course or need to talk with
someone about a personal problem, seek support from your instructors as soon as possible. In
addition, you can consult the Guidance counselling office thru their Facebook page or hotline
numbers.

To get help, contact your course instructor:

09978462846/09618029473 William Francisco

[email protected] William Francisco

Page 8 of 20
MODULE
Key Food Safety
4 Programs

Page 9 of 20
 Lesson

1 Five Key Food Safety Programs

Learning Objectives

At the end of this module, students are expected to:

1. Determine the different key programs in food safety and explain its significance.

Lecture Proper

It is very important to follow the five keys to safer food because proper food handling is the key to
foodborne disease prevention.

Five Key Food Safety Programs:

KEY 1
Keep CLEAN

Page 10 of 20
Page 11 of 20
Page 12 of 20
 KEY 2
Separate RAW Food with COOKED Food

Page 13 of 20
 KEY 3
Cook THOROUGHLY

Page 14 of 20
Page 15 of 20
 KEY 4
Keep Foods at SAFE/PROPER Temperatures

Page 16 of 20
Page 17 of 20
 KEY 5
Use SAFE Waters and Raw Materials

Page 18 of 20
Page 19 of 20
 Self-Assessment

Briefly answer the following questions. Rubric will be used to evaluate your work.

1. In your own understanding, elucidate the five key food safety programs.

2. Briefly discuss the significance of the different food safety programs and emphasize the
potential outcome if these program were not employed.

Self-Assessment is due for submission on July 8, 2021. Submission may be

done via Google Classroom, or via a designated drop boxes.

References

Disclaimer: All information cited in this module are mainly derived from Food Handlers – Instructor Manual
and Five Keys to Safer Food Manual of FAO and WHO, respectively.

1. Food and Agriculture Organization of the United Nations (FAO) and Pan American Health
Organization (PAHO), 2017. Food Handlers Manual. Instructor. FAO and PAHO,
Washington, D.C.

2. World Health Organization (WHO), 2006. Five Keys to Safer Food Manual. Department of
Food Safety, Zoonoses and Foodborne Disease. WHO, France.

Congratulations! You may now proceed to Module 5!

Check the google classroom for the new material and assignments.

Page 20 of 20