Lesson Notes By Weeks and Term v4 - SHS 3
PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
Download the Lessonotes Mobile Ghana app for faster lesson access on Android and iPhone.
Subject: Agriculture
Class: SHS 3
Term: 1st Term
Week: 18
Grade code: 3.3.1.LI.4
Strand code: 3
Sub-strand code: 1
Content standard code: 3.3.1.CS.2
Indicator code: 3.3.1.LI.4
Theme: FOOD PRODUCTIO N AND NATURAL RESOURCE CONSERVATION
Subtheme: PRINCIPLES OF FOOD PRODUCTION AND POST HARVEST TECHNOLOGY
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Fish is a cornerstone of the Ghanaian diet and economy. From the bustling fishing communities along our coasts like Elmina and James Town to the inland fisheries of the Volta Lake, fish provides essential protein and income for millions. However, fish is highly perishable. If not handled correctly after harvesting, it can quickly spoil, leading to significant financial loss and, more dangerously, serious foodborne illnesses like cholera and food poisoning.
This section provides the core knowledge needed to master the topic. 2.1. Defining Key Terms Food Safety: This refers to all practices and conditions necessary to protect food from contamination that could cause illness or harm to the consumer. In simple terms, it's about making sure the fish will not make someone sick. It deals with hazards that are biological (bacteria like *Salmonella*, viruses), chemical (pesticides, cleaning agents, excess preservatives), or physical (metal shavings, stones, hair). Food Quality: This refers to the attributes of a food product that are acceptable to consumers. It's about the desirable characteristics of the fish. This includes sensory attributes like taste, smell (aroma), texture, and appearance (colour, size), as well as nutritional value.
Analogy: Think of a fresh mango. Safety: The mango has no harmful bacteria or pesticide residue on its skin. It is safe to eat. Quality: The mango is sweet, juicy, has a bright yellow-orange colour, and is free from bruises. It is a high-quality mango. A fish can be safe to eat but of poor quality (e.g., over-salted, broken pieces), but it should never be of high quality if it is unsafe. Safety is non-negotiable. 2.2. Importance of Safety and Quality Measures Public Health Protection: The primary reason is to prevent foodborne diseases. Spoilage microorganisms and pathogens thrive in fish. Proper handling kills these organisms and prevents their growth. Reduction of Post-Harvest Losses: Ghana loses a significant percentage of its fish catch to spoilage. Proper processing and storage extend the shelf life of fish from a few hours to several months, ensuring more food is available and less is wasted. Economic Improvement: High-quality, safe fish products command higher prices in the market. They build consumer trust, leading to repeat sales. For export markets (like to the EU), meeting stringent international safety standards (like HACCP - Hazard Analysis and Critical Control Points) is mandatory and opens up lucrative opportunities. Enhanced Food Security: By preserving fish, we ensure a stable supply of protein throughout the year, even during the lean fishing season. 2.3. Safety and Quality Measures in FISH PROCESSING
Processing transforms fresh fish into a more stable product. Safety must be embedded in every step.
A. General Hygiene Practices (Applies to all methods) Personal Hygiene: Workers must wash hands thoroughly with soap and water before and after handling fish. Wear clean clothes/aprons and cover hair. Avoid working when sick. Equipment & Surface Sanitation: All knives, cutting boards, bowls, and surfaces must be made of non-porous material (like stainless steel or food-grade plastic, not wood which harbours bacteria) and must be thoroughly cleaned and sanitized before and after use. Water Quality: Use only clean, potable (drinkable) water for washing fish and equipment.