T1

• Land and Water Conservation Engineering involves the application of engineering and biological principles to solve soil and water management problems
• Conservation in this context implies utilization without waste, maintaining a high level of crop production while improving environmental quality
• Engineering problems in soil and water conservation include erosion control, drainage, irrigation, flood control, and water resources development and conservation
• Sound soil and water conservation is based on the integration of engineering, atmospheric, plant, and soil sciences
• Engineers in soil and water conservation consider soil physical, chemical, and engineering characteristics, soil-plant-water-environment interactions, and creating a proper environment for optimum plant and animal production
• Conservation ethics involve the necessity of conserving land and water resources due to increasing population, decreasing wildlife, soil erosion causing water pollution, and other factors
• Soil erosion control is essential to maintain crop productivity and control sedimentation and pollution in waterways
• Factors affecting soil erosion control include climate, soil type, vegetative cover, topography, and conservation practices
• Irrigation and drainage in land and water conservation involve water movement for optimum crop growth, land improvement, leaching, and increasing crop production
• Flood control aims to prevent loss of life, crops, and property, as well as health hazards and water pollution caused by floods
• Water resources development and conservation strategies include improving efficiency, water harvesting techniques, and soil water conservation methods
• The Philippines has abundant water resources, but distribution in terms of quality and quantity is variable in space and time
• Water resources management in the Philippines faces challenges like supply not coinciding with demand and water being available in the wrong place, at the wrong time, and with the wrong quality
• Total land area of the Philippines is 30M ha, with challenges in water distribution and management due to variability in space and time
• The Philippines has a total land area of 30 million hectares
• Alienable and disposable land in the Philippines is 14.2 million hectares
• Forest covers 6.84 million hectares, which is 23% of the land area
• Agricultural land area in the Philippines is 12.57 million hectares, representing 42% of the total land area
• Irrigated area in the Philippines is 1,855,982 hectares
• According to PD 1067, all waters in the Philippines belong to the State
• The annual mean rainfall in the Philippines is 2,400 mm, with a range from 965 to 4,064 mm
• Surface water in the Philippines includes 421 rivers
• Major river basins in the Philippines include Cagayan, Mindanao, Agusan, Pampanga, and Agno
• The Philippines has 79 natural lakes and over 100,000 hectares of freshwater swamps
• Dams in the Philippines include 7 large and 54 small dams, with a total capacity of 80 million m3
• Small Water Impounding Projects (SWIPs) in the Philippines consist of 318 units with a service area of 18,159 hectares
• Groundwater resources in the Philippines include shallow well areas, deep well areas, and difficult areas
• The need for soil and water conservation in the Philippines is crucial due to population growth and strains on natural resources
• Issues and problems related to soil and water conservation in the Philippines include land and water resource degradation, allocation challenges, data availability and reliability, and support constraints
• Under section 185 of RA 8293 (Intellectual Property Code of the Philippines), allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing.
• Terminology used in HACCP

  • Acceptable Level
  • Control point
  • Critical control point
  • Critical Limit
  • Deviation
  • HACCP plan
  • Hazard
  • Monitoring
  • Preventive measure
  • Risk
  • Sensitive ingredient
  • Verification
• Hazard analysis

  Serves as the basis for establishing critical control points (CCPs)
• Hazard Analysis and Critical Control Point (HACCP)

  1. Is a systematic approach to identifying, evaluating, and controlling food safety hazards

  2. Food safety hazards are biological, chemical, or physical agents reasonably likely to cause illness or injury without their control
• Scope of HACCP

  • Aggressive competition requires organizations to reduce costs while maintaining quality
  • Increasing consumer awareness and legal liability to produce safe food
  • Changes in processed technology, increased automation, complex packaging solutions, new ingredients, and improved formulations
  • Greater emphasis on sensory evaluations and complex distribution networks leading to reduce delivery times
• Copyright Disclaimer
• This presentation has been adapted mainly from several references and literature published by local and international research institutions for educational purposes only. No Copyright Infringement Intended.
• HACCP (Hazard Analysis and Critical Control Point)


  • Identifies and monitors specific foodborne hazards - biological, chemical, or physical properties - that can adversely affect the safety of the food product
• CCPs

  Identify those points in the process that must be controlled to ensure the safety of the food
• Principle 1

  1. Conduct a hazard analysis

  2. Identify the potential hazard(s) associated with food production at all stages, from primary production, processing, manufacture, and distribution until the point of consumption

  3. Assess the likelihood of occurrence of the hazard(s) and identify the measures for their control
• Topic 4. Agricultural Processing Plant Safety