COMPETENCY BASED LEARNING MATERIALS

Sector: TOURISM SECTOR

Qualification Title: COOKERY NC II

Unit of Competency: PACKAGE PREPARED FOOD

Module Title: PACKAGING PREPARED FOOD

NARVACAN NATIONAL CENTRAL HIGH SCHOOL

Paratong, Narvacan, Ilocos Sur

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 HOW TO USE THIS COMPETENCY LEARNING BASED
MATERIAL
Welcome to the module in COOKERY NC II QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “Package Prepared Food” contains
knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, and Task Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
facilitator for assistance.
The goal of this course is the development of practical skills in
supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency,
in “COOKERY NC II”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
 Perform the task sheets and job sheets until you are confident that
your output conforms to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.

A Certificate of Achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

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 Cookery NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and
kitchen premises maintaining TRS512328
kitchen
1.
premises

Prepare stocks, sauces Preparing stocks,TRS512331

sauces
2.
and soups and soups

TRS512381
3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads TRS512382

and
4.
dressing dressing
TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6. Prepare meat dishes Preparing meat dishes

Prepare vegetables Preparing vegetables

TRS512384
7.
dishes dishes
Prepare egg dishes Preparing egg dishes
TRS512385
8.

9. Prepare starch dishes Preparing starch TRS512386

dishes

Prepare poultry and Preparing poultryTRS512333

and
10.
game dish game dish
TRS512334
Preparing seafood
11. Prepare seafood dishes
dishes

TRS512335
12. Prepare desserts Preparing desserts

Package prepared Packaging prepared

TRS512340
13.
food food

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 MODULE CONTENT
UNIT OF COMPETENCY: PACKAGE PREPARED FOOD

MODULE TITLE: PACKAGING PREPARED FOOD

MODULE DESCRIPTOR: This module deals with the knowledge, skills, and
attitudes in packaging of prepared foodstuffs for transportation.

NOMINAL DURATION: 21 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. LO1 Select packaging materials
2. LO2 Package food

ASSESSMENT CRITERIA: performance criteria column of all the LOs

1. Follow the prior criteria of packaging in accordance with the enterprise
standard
2. Qualities of packaging materials selected in accordance enterprise standards
3. Food is packaged in compliance with sanitary regulations requirements
4. Observed Environmental requirements for food packaging area
5. Packaging procedures adopted according to enterprise specifications
6. Food labeled according to industry standards

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 LEARNING OUTCOME NO. 2
PACKAGE FOOD

Contents:

Follow the prior criteria of packaging in accordance with the enterprise

standard

1. Follow the prior criteria of packaging in accordance with the

enterprise standard
2. Qualities of packaging materials are selected in accordance enterprise
standards
3. Food is packaged in compliance with sanitary regulations
requirements
4. Observed Environmental requirements for food packaging area
5. Packaging procedures adopted according to enterprise specifications
6. Food labeled according to Industry standards

Assessment Criteria

1. Food is packaged in compliance with sanitary, occupational health and

safety and
local health regulations requirements
2. Environmental requirements for food packaging area is observed
3. Appropriate packaging procedures are adopted according to enterprise
specifications
4. Food labeled according to industry standards

Conditions

The participants will have access to:

1. Quality
2. Shelf-life
3. Portion Control
Assessment Method:

1. Discussion
2. Demonstration

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 Learning Experiences
Learning Outcome 2
PACKAGE FOOD

Learning Activities Special Instructions

1. Read information 13.2-1 on Food -Read and understand carefully the
is packaged with sanitary contents on the information sheet
regulations and environmental 13.2-1 on Food is packaged with
requirements for food packaging sanitary regulations and
area is observed. environmental requirements for
food packaging area is observed.
2. Answer Self-check 13.2-1 on -Compare answer to answer key of
Food is packaged with sanitary self- check 13.2-1 on Food is
regulations and environmental packaged with sanitary regulations
requirements for food packaging and environmental requirements
area is observed. for food packaging area is observed.
3. Perform task sheet 13.2-1 on Food -Read the instructions carefully
is packaged with sanitary before you proceed to perform the
regulations and environmental given task/activity
requirements for food packaging -Present your work to your trainer
area is observed. for evaluation
4. Read information 13.2-2 on Read and understand carefully the
Packaging Procedures and Food contents on the information sheet
Labeled According to Industry 13.2-2 on Packaging Procedures
Standard and Food Labeled According to
Industry Standard.
5. Answer Self-check 13.2-2 on -Compare answer to answer key of
Packaging Procedures and Food self- check 13.2-2 on Packaging
Labeled According to Industry Procedures and Food Labeled
Standard According to Industry Standard.
6. Perform task sheet 13.2-2 on -Read the instructions carefully
Packaging Procedures and Food before you proceed to perform the
Labeled According to Industry given task/activity
Standard -Present your work to your trainer
for evaluation

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 Information Sheet 13.2-1
Food is packaged with sanitary regulations and environmental
requirements for food packaging area is observed.

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:(objectives)
1. Give the meaning of food packaging.
2. Identify the types of packaging materials.
3. Identify the HACCP principles.
3. Familiarize the food packaging safety standard regulations.

Food Packaging is a way of making

sure that a product reaches the end user in
good condition. Packaging of food requires
protection, tampering resistance, and
special physical, chemical, or biological
needs. Food is packed in terms of quality,
shelf life, microbial condition and portion
control. It has evolved from simply a
container to hold food to something today that can play an active role in
food quality.
The main objective of packaging is to keep the food in good
condition until it is sold and consumed, and to encourage customers to
purchase the product. Correct packaging is essential to achieve both these
objectives.
Packaging should provide the correct environmental conditions for
food starting from the time food is packed through to its consumption. A
good package should therefore perform the following functions:
a. Provide a barrier against dirt and other contaminants.
b. Prevent losses. For example, packages should be securely closed to
prevent leakage.
c. Protect food against physical and chemical damage. For example
the harmful effects of air, light, insects, and rodents. Each product
will have its own needs.
d. Package design should provide protection and convenience in
handling and transport during distribution and marketing.

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 TYPES OF PACKAGING MATERIALS
In many developing countries the most commonly used food
packaging materials include:
1. leaves
2. vegetable fibers
3. wood
4. papers, newsprint
5. earthenware
6. glass
7. plastics
8 metals

Leaves

Banana leaves are often used for wrapping certain types of food. Corn
husk is used to wrap corn paste or unrefined block sugar, and cooked foods
of all types are wrapped in leaves. They do not however protect the food
against moisture, oxygen, odors, or micro-organism, and therefore, not
suitable for long-term storage.

Vegetable fibers

These include bamboo, banana, coconut, and cotton fibres. These

natural materials are converted into yarn, string or cord which will form the
packaging material. These materials are very flexible, have some resistance
to tearing, and are lightweight for handling and transportation. Being of
vegetable origin, all of these materials are biodegradable and to some extent
re-usable.

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 As with leaves, vegetable fibres do not provide protection to food which
has a long shelf-life since they offer no protection against moisture pick-up,
micro-organisms, or insects and rodents.

Wood

Wooden shipping containers have traditionally been used for a wide

range of solid and liquid foods including fruits, vegetables, tea and beer.
Wood offers good protection, good stacking characteristics and
strength. Plastic containers, however, have a lower cost and have largely
replaced wood in many applications. The use of wood continues for some
wines and spirits because the transfer of flavor compounds from the wooden
barrels improves the quality of the product.

Paper

Paper is an inexpensive packaging material. It is however highly

absorptive, fairly easily torn and offers no barriers to water and gases.
The degree of paper re-use will depend on its former use, and
therefore paper that is dirty or stained should be rejected. Newsprint should
be used only as an outer wrapper and not be allowed to come into direct
contact with food, as the ink used is toxic.

Earthenware

Earthenware pots are used worldwide for storing liquids and solid
foods such as curd, yoghurt, beer, dried food, and honey. Corks, wooden
lids, leaves, wax, plastic sheets, or combinations of these are used to seal
the pots.
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Glass

Glass has many properties which make it a popular choice as a

packaging material:

a. Glass is able to withstand heat treatments such as pasteurization

and sterilization.
b. Does not react with food.
c. Protects the food from crushing and bruising.
d. Resistant to moisture, gases, odors and microorganisms.
e. Re-usable, re-sealable and recyclable.
f. Transparent, allowing products to be displayed. Colored glass may
be used either to protect the food from light or to attract customers.

Disadvantages of using glass as packaging materials

a. Glass is heavier than many other packaging materials and this may
lead to higher transport costs.
b. It is easy to fracture, scratch and break if heated or cooled too
quickly.
c. Potentially serious hazards may arise from glass cracks or
fragments in the food.

Preparation of glass containers

1. Inspection

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 2. Washing
3. Rinsing
4. Sterilization
5. Sealing and capping
6. Cooling

Plastics

The use of various plastics for containing and wrapping food depends
on what is available. Plastics are extremely useful as they can be made in
either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility. The filling and sealing of plastic
containers is similar to glass containers.

Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:

a. Cost of relatively low.

b. Good barrier properties against moisture and gases.
c. Heat sealable to prevent leakage of contents.
d. Have wet and dry strength.
e. Easy to handle and convenient for the manufacturer, retailer, and
consumer.
f. Little weight to the product.
g. Fit closely to the shape of the product, thereby wasting little space
during storage and distribution.

Metal

Food has been packaged into metal cans since the early 1900s. Drink
cans for both carbonated and non-carbonated soft drinks are the primary
use of metal food packaging.

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 Advantages of metal food packaging materials:

a. Metal cans provide total protection of the contents.

b. Metal cans are tamperproof.
c. Metal cans are convenient for presentation.

Disadvantages of metal food packaging materials:

a. Heavier than other materials, except glass, and therefore have

higher transport costs.
b. The heat treatment associated with the use of metal cans is
not suitable for small-scale production.

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

(HACCP)

HACCP is the abbreviation for Hazard Analysis

and Critical Control Point. It is an operational system
to select and implement effective control measures to
ensure the safety of a food. In the food service
environment, HACCP focuses on the potentially hazardous foods (PHF) and
how they are handled. Potentially hazardous food (PHF), are food that have
the ability to support rapid and progressive growth of infectious and toxin-
producing microorganisms. The main objective of HACCP is safe food. It is
concerned with the integrity of the food preparation/processing systems
which includes sanitation as part of the system.

HACCP Methodology

The HACCP methodology looks at the flow of food from the time it is
produced by the primary producers (farmers, fisherfolks) to the time the
food is consumed or eaten. That is why, it is also called the Farm to Fork
approach to food safety. All food establishments involved in the flow of the
food must make sure that the food is free from hazards that are likely to be
present from whatever source, be it from people handling the food, from the
equipment used in its preparation or manufacture, the procedure used in
preparation or the immediate environment.
It is clear therefore that HACCP is applicable to all those involved with
food, from the farmer who produce the food all the way down to the home
food preparer. It includes those who store and transport food, often missed
out in some sanitation systems.
The HACCP methodology is summed up as follows: all through the
food flow, the potential hazards are identified and carefully studied to
determine if such hazards could occur or persist in any step within the
process. And if hazards are likely to be present, put in controls at each
identified step to avoid such hazards. Monitor the identified control points or
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process step, so that if loss of control occurs, the error is immediately
corrected. Write down the observations and keep those records. Assure that
the control are in place all the time so that the system will always be
effective in controlling/preventing hazards.
HACCP is proven system. Properly applied, it will give confidence that
the safety of the food produced or served in the establishment is effectively
managed. In implementing the HACCP system, all personnel from top
management to the kitchen aid are involved. All focused on the common
objective of producing safe food.

The HACCP Prerequisite Program

Prerequisites:

 Foundation to a HACCP program

 Includes Good Manufacturing Practices
 Addresses food safety at all stages from receiving to shipping.

Prerequisite Program:

a. Premises
 Outside property and building
 Design, construction & maintenance
 Lighting, Ventilation, Waste disposal
 Employee and sanitary facilities

b. Transportation and Storage

 Food carriers
 Temperature controls
 Receiving and storage: Incoming ingredients and
packaging, Non-Food Chemicals.
 Finished product storage

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 c. Equipment
 Design and installation
 Maintenance and Calibration

d. Personnel/Training
 Trained for their job
 Understand food safety

e. Sanitation and Pest Control

 Sanitation:
-Equipment and Utensils
-Floors
-Locker Rooms
-Lunch Rooms
-Washrooms

f. Recall
 Product Identification
 Locating Product
 Returning Product

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 g. Allergen Control
 Identification of Allergens
 Control of Alergens
-Special handling
-Segregate
-Special sanitation procedures
-Proper labelling

h. Supplier Quality Assurance

 Vendor approval process
 Product specifications
 Inspect incoming materials

The Seven Principles of HACCP

1. Conduct Hazards Analysis

2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

1. Hazards Analysis
 Identify the hazards that affects the process.
 Identify the steps that hazards likely to occur.
 Decide which hazards are significant.
 Determine the measures necessary to control the hazards.

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2. Critical Control Points
 Most important points/steps where the control measure must be
used to prevent, eliminate or reduce the hazards to an acceptable
level.

3. Critical Limits
 Safety limits which separate the acceptable from unacceptable.
Example: Cooking temperature, storing temperatures, and food
temperatures.

4. Monitoring System
 Setup checks for control measures CCP to confirm that the process
is under control and critical limits are not exceeded.

5. Corrective Action
 Decide what to do when Critical limit is breached.

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6. Verification
 Prove that HACCP plan is working.

7. Documentation
 Keep records
 Temperature charts
 Cleaning Schedules
 Pest Control Records
 Equipment Maintenance Records
 Training Records
 Delivery Checks
 Non conformance reports

FOOD PACKAGING SAFETY STANDARD REGULATIONS

I. General Requirements

1. A utensil or container made of the following materials or metals,

when used in the preparation, packaging and storing of food shall
be deemed to render it unfit for human consumption:

a. containers which are rusty;

b. enameled containers which have become chipped and rusty;
c. copper or brass containers which are not properly tinned
d. containers made of aluminium not conforming in chemical
composition to IS:20 specification for Cast Aluminium &
Aluminium Alloy for utensils or IS:21 specification for Wrought
Aluminium and Aluminium Alloy for utensils.

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2. Containers made of plastic materials should conform to the following
Indian Standards Specification, used as appliances or receptacles for
packing or storing whether partly or wholly, food articles namely:

a. IS : 10146 (Specification for Polyethylene in contact with foodstuffs);

b. IS : 10142 (Specification for Styrene Polymers in contact with
foodstuffs);
c. IS : 10151 (Specification for Polyvinyl Chloride (PVC), in contact
with foodstuffs); (iv) IS : 10910 (Specification for Polypropylene in
contact with foodstuffs);
d. IS : 11434 (Specification for Ionomer Resins in contact with
foodstuffs);
e. IS: 11704 Specification for Ethylene Acrylic Acid (EAA) copolymer.
f. IS: 12252 - Specification for Poly alkylene terephathalates (PET).
g. IS: 12247 - Specification for Nylon 6 Polymer; (ix) IS: 13601
Ethylene Vinyl Acetate (EVA);
i. IS: 13576 - Ethylene Metha Acrylic Acid (EMAA);
j. Tin and plastic containers once used, shall not be re-used for
packaging of edible oils and fats;
Provided that utensils or containers made of copper though not
properly tinned, may be used for the preparation of sugar
confectionery or essential oils and mere use of such utensils or
containers shall not be deemed to render sugar confectionery or
essential oils unfit for human consumption.

3. General packaging requirements for Canned products:

a. All containers shall be securely packed and sealed.

b. The exterior of the cans shall be free from major dents, rust,
perforations and seam distortions.
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 c. Cans shall be free from leaks.

4. Packaging requirements for Fruits and Vegetables Products:

a. Every bottle in which any fruit product is packed shall be so

sealed
that it cannot be opened without destroying the licensing number
and the special identification mark of the manufacture to be
displayed on the top or neck of the bottle.
b. For Canned fruits, juices and vegetables, sanitary top cans made
up of suitable kind of tin plates shall be used.
c. For Bottled fruits, juices and vegetables, only bottles/ jars capable
of giving hermetic seal shall be used.
d. Juices, squashes, crush, cordials, syrups, barley waters and other
beverages shall be packed in clean bottles securely sealed. These
products when frozen and sold in the form of ice shall be packed in
suitable cartons. Juices and Pulps may be packed in wooden
barrels when sulphited.
e. For packing Preserves, Jams, Jellies, and Marmalades, new cans,
clean jars, new canisters, bottles, chinaware jars, aluminum
containers may be used and it shall be securely sealed.
f. For Pickles, clean bottles, jars, wooden casks, tin containers covered
from inside with polythene lining of 250 gauge or suitable lacquered
cans shall be used.
g. For Tomato Ketchups and Sauces, clean bottles shall be used. If
acidity does not exceed 0.5% as acetic acid, open top sanitary cans
may also be used.
h. Candied fruits and peels and dried fruits and vegetables can be
packed in paper bags, cardboard or wooden boxes, new tins, bottles,
jars, aluminum and other suitable approved containers.
i. Fruits and Vegetable products can also be packed in aseptic and
flexible packaging material having food grade quality conforming to
the standards laid down by BIS.

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4. Packaging requirements for Canned Meat Products:

a. New sanitary top cans made from suitable kind of tin plate shall be
used. The cans shall be lacquered internally; they shall be sealed
hermetically after filling. The lacquer used shall be sulphur resistant
and shall not be soluble in fat or brine.
b. Cans used for filling pork luncheon meat shall be coated internally
with edible gelatin, lard or lined with vegetable parchment paper
before being filled.
c. Meat products packed in hermetically sealed containers shall be
processed to withstand spoilage under commercial conditions of
storage and transport.

ENVIRONMENTAL REQUIREMENTS FOR FOOD PACKAGING

Environmental packaging is define as “eco-

friendly” packaging. Easily recycled and is
safe for individuals and the environment. It
makes use of renewable energy, and uses as
much renewable or recycled materials as
possible.
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 It is also known as green packaging, or sustainable packaging.
Eco packaging causes less damage to the environment than other types of
packaging due to falling in to one of 3 possible categories: It can be reused,
It can be recycled, It’s biodegradable
The aim of this study was to quantify the greenhouse gas (GHG)
trade-offs associated with using the proposed biodegradable packaging and
identify the important design considerations.

Most popular options that can be eco friendly:

1. Bio Plastic

2. Recycled Plastic

3. Recycled Paper

4. Sugar Bagasse

5. Palm Leaf

Bio Plastic

These are plastics made from plants. The starch contained

within the plant is processed to produce a polymer. It is actually possible to
produce most polymers from bio materials. Bio-plastics behave in a similar
way to conventional plastics and are suitable for most packaging
applications. However, unlike finite oil based plastics which take millions of
years to form and hundreds of years to degrade, they are annually
renewable and suitable for commercial or industrially produced compost
(nature’s way of recycling) within 12 weeks where facilities exist.

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Recycled Plastic

Recycled plastic is the most common plastic that is being

recycled back into primary applications (i.e. bottles recycled back into
bottles and not ‘down-cycled’ into lesser products like park furniture).
Recycled plastics reduce the amount of fossil fuel resources, have a lower
carbon footprint than virgin plastics, divert material from landfill and can
themselves be recycled.

Recycled Paper

Recycled paper products contribute to the diversion of material

from landfill and results in less land being given over to commercial forestry
which can have a negative impact on biodiversity. Sustainable forest paper
ensures that the forests from which the paper comes are managed so as
maintain forest integrity.

Sugar Bagasse

The waste material produced once sugar cane has been

harvested for the sugar syrup is called bagasse. This fibrous material is a
renewable resource. Sugar bagasse is turned into packaging products from
its raw form using a process of heating, pulping and then pressurised
moulding. These are heat resistant and microwaveable making them ideal as
hot food containers and best of all, compostable.

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Palm Leaf

These products are natural and compostable. They are very

stylish, tough and heat resistant. Wholeleaf products have no pulp, no
starch, just a washed and pressed leaf. The palm leaf itself varies in
thickness from 2 to 4mm, as well as in colour and pattern, so you will find
that they vary in thickness, colour and pattern too.

3 Benefits of Eco friendly packaging

1. Decrease Carbon Footprint

The clearest benefit of eco-friendly packaging is in relation

to protecting our environment. Eco-friendly packaging is usually made
from biodegradable, recycled material which reduces the waste of
natural resources for production. In addition, the manufacturing
process tends to be more efficient, further reducing precious resources
and minimizing the negative impact businesses have on the

environment.

2. Multipurpose

In addition to helping the environment from beginning to end,

sustainable packaging is very versatile, finding uses in every major industry
using regular packaging. Whether you are looking to package cosmetics,
pharmaceuticals, electronics, or automotive parts there is an eco-friendly
packaging product available to meet your green needs.

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3. They're durable and long lasting

Eco friendly packaging are made out of durable material that

sees the products last for a long time. The material used is strong, too. Bags
are made from the material recycled polyethylene terephtalate (rPet), which
is garnered from used plastic bottles. The bags can hold a large volume of
goods without breaking or wearing down, giving the product a long life and
ensuring it's seen around town for years to come. 

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COOKERY Developed: No.
MAY 2018 Issued by:
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8
 Self- Check 13.2-1
Food is packaged with sanitary regulations and environmental
requirements for food packaging area is observed.

MATCHING TYPE: Match the column A with column B. Write the letters of
your choice on your answer sheet.
Column A Column B

1. A product Identification a. paper

2. This material is traditionally b. HACCP
been used for a wide range of solid c. allergen control
d. food packaging
and liquid foods
e. bio plastic
3. It is the inexpensive packaging material f. wood
4. A trained person for their job g. recall
5. It separate the acceptable from h. palm leaf
unacceptable. i. recycled plants
6. Vendor approval process j. premises
k. environmental packaging
7. It is the receiving and storage: Incoming
l. personnel
ingredients and packaging, m. transportation & storage
Non-Food Chemicals. n. critical limits
8. Define as “eco-friendly” packaging o. supplier quality assurance
9. These are plastics made from plants
10. The outside property and building
11. These products is natural, compostable,
very stylish, tough and heat resistant.
12. A way of making sure that a
product reaches the end user
in good condition.
13. This is the most common plastic that is
being recycled.
14. An operational system to select
and implement effective control
measures
15. Identification of Allergens

Date: Document
COOKERY Developed: No.
MAY 2018 Issued by:
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Page 25 o 45
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8
 ANSWER KEY 13.2-1

1. G
2. F
3. A
4. L
5. N
6. O
7. M
8. K
9. E
10. J
11. H
12. D
13. I
14. B
15. C

Date: Document
COOKERY Developed: No.
MAY 2018 Issued by:
PACKAGE
Page 26 o 45
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FOOD DANIEL B.
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8
 TASK SHEET 13.2-1
Title: Eco-Packaging
Performance Objective:
Given the qualification, you should be able to create a package for
a fragile object that fits the following criteria: It must be as light as
possible, It must be as cheap as possible, It must be as small as
possible, It must have a clear space for a label.
Supplies/Materials : 4 cookies, newspaper sheets, plastic wrap,
brown paper bags, carton, tape, string
Equipment : Kilogram scale

Steps/Procedure:
1. Observe safety and sanitary.
2. Wear clean clothing and keep long hair tied back.
3. Gather all the materials needed.
4. Make your own eco packaging container for the 4 cookies.
5. Be creative and make your own desired design for the eco
packaging.
6. Check the eco packaging container for any defects.
7. When the package is finished, use the kilogram scale to
measure the weight.
8. Present your work.

Assessment Method:
Oral questioning
Observation

8
 Performance Criteria Checklist 13.2-1

CRITERIA
YES NO
Did you….
1. Inspect items for cleanliness and dryness and
reprocess where required
2. Select appropriate packaging material
3. Pack, secure and label packages to comply with
aseptic retrieval principles
4. Close and secure corner with tape
5. Select and operate equipment correctly and safely
6. Select packaging materials and technique with
reference
7. Protect the substance inside the package
8. Check the product for any defect
9. Ensure integrity of packaging is maintained at all
times
10. Check quality management

8
 Information Sheet 13.2-2
Packaging Procedures and Food Labeled According to Industry
Standards

After reading this INFORMATION SHEET, YOU MUST be able to:(objectives)

1. Package food items in compliance with Occupational Health and
Safety Procedures.
2. Adopt appropriate packaging method according to enterprise
standards.
3. Label foods according to industry standards.

PACKAGE FOOD ITEMS

Food Safety on Storing and Transporting Foods

Food Packaging has been defined by Paine (1962)

AS THE “art science and technology of preparing
goods for transport and sale”. In effect, a packaging
material provides the means of transporting a
product from one place to another with maximum
protection at the least cost.
Food is packed in terms of quality, shelf life, microbial condition and
portion control. Spoilage of food is caused by poor packaging of food. Below
are some other factors in the spoilage of food:

a. PH of food
b. Moisture content
c. Amount and nature of fat content
d. Enzyme system
e. Initial Microbial load

a. PH of food

This simply indicates the inverse amount of hydrogen ion available in

the food system. This is oftentimes associated with acidity of food. Thus,
foods with high amount of hydrogen ion have low pH and this is considered

Date Document No.

COOKERY Developed: Issued by:
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PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
to have acidic taste. For instance, green mangoes have generally lower pH
(Ph below 4.0) and therefore have high acidity.

b. Moisture content

This is related to the physical state of the food itself. Products with
very high moisture could be those in liquid form, while those with very low
free moistures could be dried and frozen. This product component is very
important relative to food spoilage. The higher the moisture content, the
greater the chances for microbial growth and chemical changes.

c. Amount and nature of fat content

The chemical processes also accelerate breakdown of fats on food.

Thus, products with high fat content like oils, butter, soft cheese, fried foods
and the like tend to spoil fast when inadequately packaged. Exposure to the
atmosphere causes rapid oxidation breaking down the fat into free fatty
acids in food. The faster the breakdown, the greater the chances of
development of rancidity.

Date Document No.

COOKERY Developed: Issued by:
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PREPARED DANIEL B.
FOOD BERNAL
d. Enzyme system

It is a chemical possesses like fermentation and hydrolysis which

occur in high moisture food, especially in the presence of oxygen of ambient
tropical temperature. When foods undergo these processes, they change in
texture, flavor, odor and color. Under these conditions, the product may
already be considered spoiled.

e. Initial Microbial Load

This means that micro-organisms thrive best in high moisture foods

like moist, yeast, and bacteria they grow faster in food with the high
moisture content.

Classification of Packaging according to use:

a. As a primary package

This type of package is meant to directly contain the product.

Hence, it gets in direct contact with goods. Thus, this package is

Date Document No.

COOKERY Developed: Issued by:
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PREPARED DANIEL B.
FOOD BERNAL
expected to meet all the requirements for safety and protection of the
consumers like tetra packs or canned food packages.
b. As a secondary package

This is utilized to contain a specified number of unit packs.

Thus, it may contain a dozen tetra packs or 2 dozens of tin cans or a
gross of candies and so on. Its major function is to allow for the unit
packs to be carried in bulk.

c. As a tertiary package

When transporting in bulk, the secondary package may have to

be packed again for greater protection and for bulk transfer. Use of
tertiary package is normally for bulk transport or storage in large
warehouses.

Date Document No.

COOKERY Developed: Issued by:
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PREPARED DANIEL B.
FOOD BERNAL
Occupational and Health Safety Procedures in Packaging Foods

Steps on how to package meat before freezing.

1. Divide your meat into your set serving sizes.

2. Get a plastic zip bag big enough to hold the portion size plus a little
extra room for the meat to expand from the freezing process.
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it’s been in your freezer.

Methods of Food Packaging

a. Home Canned Foods

One of the oldest and most common methods of food packaging

in homes is the use of home canning. Fruits and vegetables are placed
in glass jars and sealed in the jars by heating the jars and then
placing a rubber stopped jar top on the jar. The seals also need to be
airtight to prevent the growth of bacteria.

Date Document No.

COOKERY Developed: Issued by:
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PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
b. Freezing and Chilling Food

Another common method of packaging food is freezing and

chilling. Freezing can be done with a variety of methods. Most often, it
is vegetables that are frozen, although berries and other fruits can
also lend themselves to being frozen.

c. Canned Foods

Canning foods as a method of food processing have been

around, foods that are canned commercially are cooked prior to being
placed in the can in order to prevent E. coli contamination. Canned
foods come in a wide variety, ranging from meat to vegetables to fruit.

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
d. Foil Packaging

One of the innovative methods of commercial food packaging is

foil wrapping. Foil wraps are often pouches that are filled and then the
bottom and top of the pouch is sealed with a heat seal similar to those
used commercial frozen packaging. Foil packaging allows the foods to
be sealed in the package without losing any residual moisture that
may still be in the food. The best foods to package in this manner are
usually dried fruits, baked goods or grain products.

FOOD LABELED ACCORDING TO INDUSTRY STANDARDS

Food Labeling is a tool to promote and

Food protect public health by providing accurate
nutritional information. It is an instrument
Labeling of marketing and product promotion. Label
can reduce the information problem between
producers and consumers, while also
reducing search costs for consumers.
Labelling is any written, electronic, or graphic
communications on the packaging. A panel found on a package
of food which contains a variety of information about the
nutritional value of the food item.

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
Objective of labeling

 Brand Identification
 Description
 Promotion

The main function of labeling is to inform customers about

a product’s contents and give directions for use. It also protects
businesses from legal liability if someone is injured while using
the product.

Three Kinds of Labels

1. Brand Label

 Gives brand name and trademark or logo.

2. Descriptive Label

 Give information about product use, construction, care,

performance, and other features.

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
3. Grade Label

 States the quality of a product.

Labeling Standards Regulations

General Requirements:

1. Every prepackaged food shall carry a label containing information

as required here under unless otherwise provided, namely;

2. The particulars of declaration required under these Regulations to

be specified on the label shall be in English or Hindi in Devnagri
script: Provided that nothing herein contained shall prevent the use of
any other language in addition to the language required under this
regulation;

Date Document No.

COOKERY Developed: Issued by:
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PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
3. Pre-packaged food shall not be described or presented on any label
or in any labelling manner that is false, misleading or deceptive or is
likely to create an erroneous impression regarding its character in any
respect;

4. Label in pre-packaged foods shall be applied in such a manner that

they will not become separated from the container;

5. Contents on the label shall be clear, prominent, indelible and

readily legible by the consumer under normal conditions of purchase
and use;

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
 6. Where the container is covered by a wrapper, the wrapper shall
carry the necessary information or the label on the container shall be
readily legible through the outer wrapper and not obscured by it;

What must appear on the label?

The following must appear on the label:

 Name under which the product is sold
 List of ingredients
 Quantity of certain ingredients
 Net quantity
 Date of minimum durability
 Any special storage instructions or conditions of use
 Name or business name and address of the manufacturer or
packager, or of a seller
 Place of origin of the foodstuff if its absence might mislead the
consumer to a material degree.
 Instructions for use where necessary
 Beverages with more than 1.2% alcohol by volume must declare there
actual alcoholic strength.

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
 Self- Check 13.2-2
Packaging Procedures and Food Labeled According to Industry
Standards

MULTIPLE CHOICE: Encircle the letter of the correct answer.

1. This simply indicates the inverse amount of hydrogen ion available in the
food system.
a. Moisture c. PH of food
b. Enzyme System d. Initial Microbial load
2. It is a chemical possesses like fermentation and hydrolysis which occur in
high moisture food, especially in the presence of oxygen of ambient
tropical temperature.
a. Enzyme System c. Moisture
b. Initial Microbial load d. PH of food
3. The chemical processes also accelerate breakdown of fats on food. Thus,
products with high fat content like oils, butter, soft cheese, fried foods
and the like tend to spoil fast when inadequately packaged.
a. PH of food c. Amount of nature of fat content
b. Enzyme system d. Initial Microbial load
4. This means that micro-organisms thrive best in high moisture foods like
moist, yeast, and bacteria they grow faster in food with the high moisture
content.
a. Enzyme system c. Moisture
b. PH of food d. Initial Microbial load
5. Its major function is to allow for the unit packs to be carried in bulk.
a. Secondary package c. Primary package
b. Tertiary package d. Initial package
6. This type of package is normally for bulk transport or storage in large
Warehouses.
a. Primary package c. Tertiary package
b. Initial package d. Secondary package

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
7. this package is expected to meet all the requirements for safety and
protection of the consumers like tetra packs or canned food
packages.
a. Secondary package c. Primary package
b. Initial package d. Tertiary package
8. One of the oldest and most common methods of food packaging in
homes is the use of home canning.
a. Canned Foods c. Freezing and Chilling Food
b. Foil Packaging d. Home Canned Foods
9. It is a tool to promote and protect public health by providing
accurate nutritional information.
a. Description c. Brand Identification
b. Food Labeling d. Promotion
10. Give information about product use, construction, care,
performance, and other features.
a. Descriptive Label c. Brand Label
b. Grand Label ` d. Brand Identification

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
 ANSWER KEY 13.2-2
Packaging Procedures and Food Labeled According to Industry
Standards

1. c
2. a
3. c
4. d
5. a
6. c
7. c
8. d
9. b
10. a

Date Document No.

COOKERY Developed: Issued by:
MAY 2018
PACKAGE Developed by:
PREPARED DANIEL B.
FOOD BERNAL
 TASK SHEET 13.2-2

Title: Packaging Procedures and Food Labeled According to

Industry Standards
Performance Objective: In the information sheet 13.2.3-2.4, given
the methods on how packaging and labeling
procedures following the required industry
standard regulations.

Supplies/Materials : A. Glass jar, plastic seal, printed label, hand

gloves
B. Sliced cucumber, salt, sugar, vinegar, liquid

Equipment : Heat Gun

Steps/Procedure:
1. Wear personal protective equipment.
2. Select and measure the ingredients properly.
3. Prepare necessary tools and equipment.
4. Slice the cucumbers into a circle.
4. Pour dry and wet ingredients straight into the cucumber.
5. Mix the wet and dry ingredients until its equally distributed.
6. Put all the ingredients inside the glass jar.
7. At the top of the jar put the plastic seal.
8. Use the heat gun to seal it tightly.
9. In a piece of paper write and design your own label:
 Name of product
 List of ingredients
 Quantity of certain ingredients
 Net quantity
 Date of expiration
 Any special storage
 Business name and address of the manufacturer
10. After packaging and labeling the product, store it in a cool dry
place.
Assessment Method:
Oral questioning
Observation
Performance Criteria Checklist 13.2-2
Packaging Procedures and Food Labeled According to
Industry Standards
 CRITERIA
YES NO
Did you….
1. Wear personal protective equipment.
2. Select and measure the ingredients properly.
3. Prepare necessary tools and equipment.
4. Pour dry and wet ingredients straight into the
cucumber.
5. Mix the wet and dry ingredients until its equally
distributed.
6. Put all the ingredients inside the glass jar.
7. At the top of the jar put the plastic seal.
8. Use the heat gun to seal it tightly.
9. In a piece of paper write and design your own
label.
10. After packaging and labeling the product,
store it in a cool dry place.
Date Developed: Document No.
Issued by:
Page 45 of
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