Use the conversation from Task 8 to fill out the procedure manual.

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9. Use the conversation from Task 8 to fill out the procedure manual.

Fish Oil

Production Procedures

There are several steps in producing fish oil from pressliqour. These steps are:

1. __________________________________

____________________________________

2. __________________________________

____________________________________

3. __________________________________

____________________________________

bacteria

cut

contamination

handle

Handling Fresh Fish

Get ready!

1. Before you read the passage, talk about these questions.

1 How can you prevent bacterial contamination in fish?

2 Why is storing fish at low temperatures important?

Reading

2. Read the webpage manual. Then, choose the correct answers.

1 What is the purpose of the manual?

A To discuss the latest technology in fish storage

В To provide information on fish handling to customers

С To compare handling fresh fish and frozen fish

D To explain fish-handling procedures to employees

2 Which of the following isNOT an effect of fish in cold temperatures?

A rate of bacterial growth slows down

B enzyme activity increases

C oxidation occurs at a slower rate

D shelf life of the product increases

Vocabulary

3 Fill in the blanks with the correct words and phrases from the word bank.

fresh handle           spoilage                 shelf life     chill

       temperature effect             bruise contamination

1 Keep the fish ______________ by placing it in the refrigerator.

2 ______________ the fish on ice to lower their internal temperature

3 The ______________ states that bacterial growth, enzyme activity, and oxidation processes slow down m lower temperatures

4 That product has a _______________ of two weeks.

5 Handle the product carefully so you don't __________________ it.

6 Bacterial ________________ occurs when a fish is placed on a dirty table.

7 Wear gloves when you ______________ the fish, please.

8 Storing fish at low temperature prevents ____________________.

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