COOKERY NC II

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PACKAGE PREPARED FOOD

Module Title: PACKAGING PREPARED FOOD

COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and maintaining

1.
kitchen premises kitchen premises

Prepare stocks, sauces Preparing stocks, sauces

2.
and soup and soups

3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads and

4. dressing dressings

5. Prepare sandwiches Preparing sandwiches

6. Prepare meat dishes Preparing, meat dishes

7 Prepare vegetable dishes Preparing vegetables dishes

8 Prepare egg dishes Preparing Egg Dishes

9 Prepare starch products Preparing starch dishes

Prepare poultry and Preparing poultry and game

10
game dishes dishes

11 Prepare seafood dishes Preparing seafood dishes

12 Prepare desserts Preparing desserts

Package prepared
13 Packaging prepared food
foods
MODULE CONTENT

UNIT OF COMPETENCY: PACKAGE PREPARED FOOD

MODULE TITLE: PACKAGING PREPARED FOOD

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

NOMINAL DURATION: 24 hours

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

ASSESSMENT CRITERIA:

 Quality
 Shelf-life
 Portion control
Conditions

The participants will have access to:

1. LCD Projector (optional for lecture)

2. Overhead Projector (Optional for lecture)
3. Television and multimedia player
4. Whiteboard
5. Applicable equipment as prescribed by Training regulations
6. Electric, gas or induction ranges
7. Ovens, including combi ovens
8. Microwaves
9. Grills and griddles
10. Deep fryers
11. Salamanders
12. Food processors
13. Blenders
14. Mixers
15. Slicers
16. Pans
17. Utensils
18. Tilting fry pan
19. Steamers
20. Baine marie
21. Mandoline
22. pots and pans
23. bowls and
24. Plastic wrap
25. Aluminum foil
26. measuring cups
27. weighing scales
28. cleaning materials and
29. linen
30. tea towels
31. serviettes
32. table cloth
33. aprons
34. uniforms
35. hair restraints
a. toque,
b. caps,
36. hairnets
37. Cartons
38. Plastic cling wrap
39. Plastic or foil containers
37.
38. Manuals
39. Books
40. Video (CD)
Methodologies:

•Lecture/ demonstration

•Film viewing

•Demonstration

Assessment Method:

1. Direct observation
2. Oral questioning
3. Written exam
Learning Outcome # 01 Select packaging materials

CONTENT:
 Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for packaging
 Qualities of packaging materials are selected in accordance enterprise
standards

ASSESSMENT CRITERIA:
1. Performed safe packaging of food within food safety requirements and
regulations
2. Selected and used suitable packaging materials and methods for a different food
item types
3. Demonstrated hygienic practices and food safety regulations in storing and
transporting package foods

CONDITIONS:
Student/ trainee must be provided with the following:
 Direct observation of the candidate while cleaning a kitchen
 Written or oral questions to test knowledge of candidate’s on cleaning materials
and equipment and issues
 Review of portfolios of evidence and third party workplace report of on-the-job
performance of the candidate

METHODOLOGY ASSESSMENT METHOD:

 Mo
dular (self-paced)
 Ele
ctronic learning
 Ind
ustry Immersion
 Film
viewing
 De
monstration
 Dis
cussion
 Inte
rview (oral/ questionnaire)
 Obs
ervation
 De
monstration of Practical Skills
 Writ
ten examination
Learning Experiences / Activities
Learning Outcome # 2
Cook poultry and game dishes

Learning Activities Special Instructions

This Learning Outcome deals with the
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of Cookery
NCII. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for package
prepared food
Feel free to show your outputs to your
trainer as you accomplish them for
guidance and evaluation.
This Learning Outcome deals with the
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
After doing all the activities for this LO1:
select packaging materials; you are ready
to proceed to the next LO2 package food
Information sheet 13.1-1
Select packaging materials

Advances in food processing and food packaging play a primary role in keeping
food supply among the safest in the world. Simply stated, packaging maintains the
benefits of food processing after the process is complete, enabling foods to travel
safely for long distances from their point of origin and still be wholesome at the
time of consumption. However, packaging technology must balance food
protection with other issues, including energy and material costs, heightened
social and environmental consciousness, and strict regulations on pollutants and
disposal of municipal solid waste.
Containment and food waste reduction
Any assessment of food packaging's impact on the environment must consider the
positive benefits of reduced food waste throughout the supply chain. Significant
food wastage has been reported in many countries, ranging from 25% for food
grain to 50% for fruits and vegetables (FAO 1989). Inadequate
preservation/protection, storage, and transportation have been cited as causes of
food waste. Packaging reduces total waste by extending the shelf-life of foods,
thereby prolonging their usability. Rathje and others (1985) found that the per
capita waste generated in Mexico City contained less packaging, more food
waste, and one-third more total waste than generated in comparable U.S. cities. In
addition, Rathje and others (1985) observed that packaged foods result in 2.5%
total waste—as compared to 50% for fresh foods—in part because agricultural by-
products collected at the processing plant are used for other purposes while those
generated at home are typically discarded. Therefore, packaging may contribute
to the reduction of total solid waste.
Marketing and information
A package is the face of a product and often is the only product exposure
consumers experience prior to purchase. Consequently, distinctive or innovative
packaging can boost sales in a competitive environment. The package may be
designed to enhance the product image and/or to differentiate the product from
the competition. For example, larger labels may be used to accommodate recipes.
Packaging also provides information to the consumer. For example, package
labeling satisfies legal requirements for product identification, nutritional value,
ingredient declaration, net weight, and manufacturer information. Additionally, the
package conveys important information about the product such as cooking
instructions, brand identification, and pricing. All of these enhancements may
impact waste disposal.
Traceability
The Codex Alimentarius Commission defines traceability as "the ability to follow
the movement of a food through specified stage(s) of production, processing and
distribution" (Codex Alimentarius Commission 2004). Traceability has 3 objectives:
to improve supply management, to facilitate trace-back for food safety and quality
purposes, and to differentiate and market foods with subtle or undetectable quality
attributes (Golan and others 2004). Food manufacturing companies incorporate
unique codes onto the package labels of their products; this allows them to track
their products throughout the distribution process. Codes are available in various
formats (for example, printed barcodes or electronic radio frequency identification
[RFID]) and can be read manually and/or by machine.
Convenience
Convenience features such as ease of access, handling, and disposal; product
visibility; resealability; and microwavability greatly influence package innovation.
As a consequence, packaging plays a vital role in minimizing the effort necessary
to prepare and serve foods. Oven-safe trays, boil-in bags, and microwavable
packaging enable consumers to cook an entire meal with virtually no preparation.
New closure designs supply ease of opening, resealability, and special dispensing
features. For example, a cookie manufacturer recently introduced a flexible bag
with a scored section that provides access to the cookies. A membrane with a
peelable seal covers the opening before sale and allows reclosure after opening.
Advances in food packaging have facilitated the development of modern retail
formats that offer consumers the convenience of 1-stop shopping and the
availability of food from around the world. These convenience features add value
and competitive advantages to products but may also influence the amount and
type of packaging waste requiring disposal.
Tamper indication
Willful tampering with food and pharmaceutical products has resulted in special
packaging features designed to reduce or eliminate the risk of tampering and
adulteration. Although any package can be breeched, tamper-evident features
cannot easily be replaced. Tamper-evident features include banding, special
membranes, breakaway closures, and special printing on bottle liners or
composite cans such as graphics or text that irreversibly change upon opening.
Special printing also includes holograms that cannot be easily duplicated. Tamper-
evident packaging usually requires additional packaging materials, which
exacerbates disposal issues, but the benefits generally outweigh any drawback.
An example of a tamper-evident feature that requires no additional packaging
materials is a heat seal used on medical packaging that is chemically formulated
to change color when opened.
Other functions
Packaging may serve other functions, such as a carrier for premiums (for
example, inclusion of a gift, additional product, or coupon) or containers for
household use. The potential for packaging use/reuse eliminates or delays entry
to the waste stream.
Materials Used in Food Packaging
Package design and construction play a significant role in determining the shelf
life of a food product. The right selection of packaging materials and technologies
maintains product quality and freshness during distribution and storage. Materials
that have traditionally been used in food packaging include glass, metals
(aluminum, foils and laminates, tinplate, and tin-free steel), paper and
paperboards, and plastics. Moreover, a wider variety of plastics have been
introduced in both rigid and flexible forms. Today's food packages often combine
several materials to exploit each material's functional or aesthetic properties. As
research to improve food packaging continues, advances in the field may affect
the environmental impact of packaging.
The U.S. Food and Drug Administration (FDA) regulates packaging materials
under section 409 of the federal Food, Drug, and Cosmetic Act. The primary
method of regulation is through the food contact notification process that requires
that manufacturers notify FDA 120 d prior to marketing a food contact substance
(FCS) for a new use. An FCS is "any substance intended for use as a component
of materials used in manufacturing, packing, packaging, transporting or holding of
food if the use is not intended to have a technical effect in such food" (21 USC
§348(h)(6)). All FCSs that may reasonably migrate to food under conditions of
intended use are identified and regulated as food additives unless classified as
generally recognized as safe (GRAS) substances.
Glass
Glass has an extremely long history in food packaging; the 1st glass objects for
holding food are believed to have appeared around 3000 BC (Sacharow and
Griffin 1980). The production of glass containers involves heating a mixture of
silica (the glass former), sodium carbonate (the melting agent), and
limestone/calcium carbonate and alumina (stabilizers) to high temperatures until
the materials melt into a thick liquid mass that is then poured into molds. Recycled
broken glass (cullet) is also used in glass manufacture and may account for as
much as 60% of all raw materials. Glass containers used in food packaging are
often surface-coated to provide lubrication in the production line and eliminate
scratching or surface abrasion and line jams. Glass coatings also increase and
preserve the strength of the bottle to reduce breakage. Improved break resistance
allows manufacturers to use thinner glass, which reduces weight and is better for
disposal and transportation (McKown 2000).
Because it is odorless and chemically inert with virtually all food products, glass
has several advantages for food-packaging applications: It is impermeable to
gases and vapors, so it maintains product freshness for a long period of time
without impairing taste or flavor. The ability to withstand high processing
temperatures makes glass useful for heat sterilization of both low- acid and high-
acid foods. Glass is rigid, provides good insulation, and can be produced in
numerous different shapes. The transparency of glass allows consumers to see
the product, yet variations in glass color can protect light-sensitive contents.
Finally, glass packaging benefits the environment because it is reusable and
recyclable.
Like any material, glass has some disadvantages. Despite efforts to use thinner
glass, its heavy weight adds to transportation costs. Another concern is its
brittleness and susceptibility to breakage from internal pressure, impact, or
thermal shock.
Metal
Metal is the most versatile of all packaging forms. It offers a combination of
excellent physical protection and barrier properties, formability and decorative
potential, recyclability, and consumer acceptance. The 2 metals most
predominantly used in packaging are aluminum and steel.
Aluminum . Commonly used to make cans, foil, and laminated paper or plastic
packaging, aluminum is a lightweight, silvery white metal derived from bauxite ore,
where it exists in combination with oxygen as alumina. Magnesium and
manganese are often added to aluminum to improve its strength properties (Page
and others 2003). Unlike many metals, aluminum is highly resistant to most forms
of corrosion; its natural coating of aluminum oxide provides a highly effective
barrier to the effects of air, temperature, moisture, and chemical attack.
Besides providing an excellent barrier to moisture, air, odors, light, and
microorganisms, aluminum has good flexibility and surface resilience, excellent
malleability and formability, and outstanding embossing potential. It is also an
ideal material for recycling because it is easy to reclaim and process into new
products. Pure aluminum is used for light packaging of primarily soft-drink cans,
pet food, seafood, and prethreaded closures. The main disadvantages of
aluminum are its high cost compared to other metals (for example, steel) and its
inability to be welded, which renders it useful only for making seamless
containers.
Aluminum foil . Aluminum foil is made by rolling pure aluminum metal into very
thin sheets, followed by annealing to achieve dead-folding properties (a crease or
fold made in the film will stay in place), which allows it to be folded tightly.
Moreover, aluminum foil is available in a wide range of thicknesses, with thinner
foils used to wrap food and thicker foils used for trays. Like all aluminum
packaging, foil provides an excellent barrier to moisture, air, odors, light, and
microorganisms. It is inert to acidic foods and does not require lacquer or other
protection. Although aluminum is easily recyclable, foils cannot be made from
recycled aluminum without pinhole formation in the thin sheets.
Laminates and metallized films . Lamination of packaging involves the binding
of aluminum foil to paper or plastic film to improve barrier properties. Thin gauges
facilitate application. Although lamination to plastic enables heat sealability, the
seal does not completely bar moisture and air. Because laminated aluminum is
relatively expensive, it is typically used to package high value foods such as dried
soups, herbs, and spices. A less expensive alternative to laminated packaging is
metallized film. Metallized films are plastics containing a thin layer of aluminum
metal (Fellows and Axtell 2002). These films have improved barrier properties to
moisture, oils, air, and odors, and the highly reflective surface of the aluminum is
attractive to consumers. More flexible than laminated films, metallized films are
mainly used to package snacks. Although the individual components of laminates
and metallized films are technically recyclable, the difficulty in sorting and
separating the material precludes economically feasible recycling.
Tinplate . Produced from low-carbon steel (that is, blackplate), tinplate is the
result of coating both sides of blackplate with thin layers of tin. The coating is
achieved by dipping sheets of steel in molten tin (hot-dipped tinplate) or by the
electro-deposition of tin on the steel sheet (electrolytic tinplate). Although tin
provides steel with some corrosion resistance, tinplate containers are often
lacquered to provide an inert barrier between the metal and the food product.
Commonly used lacquers are materials in the epoxy phenolic and oleoresinous
groups and vinyl resins.
In addition to its excellent barrier properties to gases, water vapor, light, and
odors, tinplate can be heat-treated and sealed hermetically, making it suitable for
sterile products. Because it has good ductility and formability, tinplate can be used
for containers of many different shapes. Thus, tinplate is widely used to form cans
for drinks, processed foods, and aerosols; containers for powdered foods and
sugar- or flour-based confections; and as package closures. Tinplate is an
excellent substrate for modern metal coating and lithoprinting technology, enabling
outstanding graphical decoration. Its relatively low weight and high mechanical
strength make it easy to ship and store. Finally, tinplate is easily recycled many
times without loss of quality and is significantly lower in cost than aluminum.
Tin-free steel . Also known as electrolytic chromium or chrome oxide coated
steel, tin-free steel requires a coating of organic material to provide complete
corrosion resistance. Even though the chrome/chrome oxide makes tin-free steel
unsuitable for welding, this property makes it excellent for adhesion of coatings
such as paints, lacquers, and inks. Like tinplate, tin-free steel has good formability
and strength, but it is marginally less expensive than tinplate. Food cans, can
ends, trays, bottle caps, and closures can all be made from tin-free steel. In
addition, it can also be used to make large containers (such as drums) for bulk
sale and bulk storage of ingredients or finished goods (Fellows and Axtell 2002).
Plastics
Plastics are made by condensation polymerization (polycondensation) or addition
polymerization (polyaddition) of monomer units. In polycondensation, the polymer
chain grows by condensation reactions between molecules and is accompanied
by formation of low molecular weight byproducts such as water and methanol.
Polycondensation involves monomers with at least 2 functional groups such as
alcohol, amine, or carboxylic groups. In polyaddition, polymer chains grow by
addition reactions, in which 2 or more molecules combine to form a larger
molecule without liberation of by-products. Polyaddition involves unsaturated
monomers; double or triple bonds are broken to link monomer chains. There are
several advantages to using plastics for food packaging. Fluid and moldable,
plastics can be made into sheets, shapes, and structures, offering considerable
design flexibility. Because they are chemically resistant, plastics are inexpensive
and lightweight with a wide range of physical and optical properties. In fact, many
plastics are heat sealable, easy to print, and can be integrated into production
processes where the package is formed, filled, and sealed in the same production
line. The major disadvantage of plastics is their variable permeability to light,
gases, vapors, and low molecular weight molecules.
There are 2 major categories of plastics: thermosets and thermoplastics (EPA
2006b). Thermosets are polymers that solidify or set irreversibly when heated and
cannot be remolded. Because they are strong and durable, they tend to be used
primarily in automobiles and construction applications such as adhesives and
coatings, not in food packaging applications. On the other hand, thermoplastics
are polymers that soften upon exposure to heat and return to their original
condition at room temperature. Because thermoplastics can easily be shaped and
molded into various products such as bottles, jugs, and plastic films, they are ideal
for food packaging. Moreover, virtually all thermoplastics are recyclable (melted
and reused as raw materials for production of new products), although separation
poses some practical limitations for certain products. 
Paper and paperboard
The use of paper and paperboards for food packaging dates back to the 17th
century with accelerated usage in the later part of the 19th century (Kirwan 2003).
Paper and paperboard are sheet materials made from an interlaced network of
cellulose fibers derived from wood by using sulfate and sulfite. The fibers are then
pulped and/or bleached and treated with chemicals such as slimicides and
strengthening agents to produce the paper product. FDA regulates the additives
used in paper and paperboard food packaging (21 CFR Part 176). Paper and
paperboards are commonly used in corrugated boxes, milk cartons, folding
cartons, bags and sacks, and wrapping paper. Tissue paper, paper plates, and
cups are other examples of paper and paperboard products.
Paper . Plain paper is not used to protect foods for long periods of time because it
has poor barrier properties and is not heat sealable. When used as primary
packaging (that is, in contact with food), paper is almost always treated, coated,
laminated, or impregnated with materials such as waxes, resins, or lacquers to
improve functional and protective properties. The many different types of paper
used in food packaging are as follows:
• Kraft paper—Produced by a sulfate treatment process, kraft paper is available in
several forms: natural brown, unbleached, heavy duty, and bleached white. The
natural kraft is the strongest of all paper and is commonly used for bags and
wrapping. It is also used to package flour, sugar, and dried fruits and vegetables.
• Sulfite paper—Lighter and weaker than kraft paper, sulfite paper is glazed to
improve its appearance and to increase its wet strength and oil resistance. It can
be coated for higher print quality and is also used in laminates with plastic or foil. It
is used to make small bags or wrappers for packaging biscuits and confectionary.
• Greaseproof paper—Greaseproof paper is made through a process known as
beating, in which the cellulose fibers undergo a longer than normal hydration
period that causes the fibers to break up and become gelatinous. These fine fibers
then pack densely to provide a surface that is resistant to oils but not wet agents.
Greaseproof paper is used to wrap snack foods, cookies, candy bars, and other
oily foods, a use that is being replaced by plastic films.
• Glassine—Glassine is greaseproof paper taken to an extreme (further hydration)
to produce a very dense sheet with a highly smooth and glossy finish. It is used as
a liner for biscuits, cooking fats, fast foods, and baked goods.
• Parchment paper—Parchment paper is made from acid-treated pulp (passed
through a sulfuric acid bath). The acid modifies the cellulose to make it smoother
and impervious to water and oil, which adds some wet strength. It does not
provide a good barrier to air and moisture, is not heat sealable, and is used to
package fats such as butter and lard.
Paperboard . Paperboard is thicker than paper with a higher weight per unit area
and often made in multiple layers. It is commonly used to make containers for
shipping—such as boxes, cartons, and trays—and seldom used for direct food
contact. The various types of paperboard are as follows (Soroka 1999):
• White board—Made from several thin layers of bleached chemical pulp, white
board is typically used as the inner layer of a carton. White board may be coated
with wax or laminated with polyethylene for heat sealability, and it is the only form
of paperboard recommended for direct food contact.
• Solid board—Possessing strength and durability, solid board has multiple layers
of bleached sulfate board. When laminated with polyethylene, it is used to create
liquid cartons (known as milk board). Solid board is also used to package fruit
juices and soft drinks.
• Chipboard—Chipboard is made from recycled paper and often contains
blemishes and impurities from the original paper, which makes it unsuitable for
direct contact with food, printing, and folding. It is often lined with white board to
improve both appearance and strength. The least expensive form of paperboard,
chipboard is used to make the outer layers of cartons for foods such as tea and
cereals.
• Fiberboard—Fiberboard can be solid or corrugated. The solid type has an inner
white board layer and outer kraft layer and provides good protection against
impact and compression. When laminated with plastics or aluminum, solid
fiberboard can improve barrier properties and is used to package dry products
such as coffee and milk powder. The corrugated type, also known as corrugated
board, is made with 2 layers of kraft paper with a central corrugating (or fluting)
material. Fiberboard's resistance to impact abrasion and crushing damage makes
it widely used for shipping bulk food and case packing of retail food products.
Types of packaging material used in food
In recent decades, packaging and containers have become an essential element
in food purchases. The food is packaged and packed with the aim of being
transported and stored. That is, not only is it a container, but “the container must
protect what it sells and sell what it protects” (Briston-Neill, 1972).
From the business perspective, the appearance of packaging is particularly
important because it identifies the product in the distribution chain and
differentiates it when it reaches the consumer.

Next, the most used materials in the food industry are detailed: plastics, glass,
metals and wood and its derivatives.

Plastics

Plastics are organic polymeric materials that can be molded into the desired
shape. The lightness and versatility of these have been confirmed over decades in
the processing and packaging of food. Plastic containers and packaging protect
against the contamination of food and offer adequate mechanical strength.

Due to a lower cost and lower energy consumption during manufacturing, plastics
have replaced traditional packaging materials. In addition, they are able to
preserve and protect the food for longer, minimizing the use of preservatives.
In relation to the consumer, they are easy to handle and open, and offer an
effective surface for printing labels or brands. However, although plastics are
recyclable materials, they are pollutants.

In the plastic manufacturing process, there are many varieties of plastic resins,
with the  most used being:

 Polyvinyl chloride (PVC): very resistant to humidity, fats and gases

 Polyethylene and its varieties (PET, HDPE, LDPE). The development of the
PET range has revolutionized the packaging industry, allowing plastic to
compete directly with glass bottles.
 Polystyrene (PS) is the plastic of choice for thermoforming due to its
strength, malleability and low cost.

Cellulose is a biodegradable substance obtained from the cell wall of many

vegetables and fungi. It was the first transparent film that was used in packaging
and is currently used for confectionery and pastry products, in situations where
vapors need to “breathe” to avoid deforming the product

Polyamides are a type of polymer that can be found in nature such as wool, or
synthetically, like nylon. They are used for boiled products in bags, frozen foods,
fish, meat, vegetables and processed meat and cheese.

Metals (steel, tin, aluminum)

The main use of these metals is the preservation of canned foods and beverages.
The most commonly used are tin-coated steel and aluminum cans. It is an opaque
material that provides an advantage for food that is sensitive to light.

Tin cans are made of steel sheet coated with tin as a measure of protection
against corrosion of steel, especially when they contain products with low pH.

Aluminum is increasingly used for canning due to its lightness, low cost and
capacity to be recycled. It can be found in packaging, bottle closures and wraps
and laminates. It has the same barrier properties as steel but with the advantage
of being resistant to corrosion.
Aluminum foil is formed by layers of laminated aluminum. It is a highly flexible
product that allows to preserve or protect food in the domestic environment.
However, it is difficult to use in modern fast packaging equipment due to wrinkles,
rips and marks.

Thin-walled aluminum cans are suitable for carbonated beverages, while wide-
walled cans are suitable for steam sterilization. Optionally, internal lacquers can
be used to avoid interaction with the product and externally to protect the ink from
the labeling.

Glass

Glass is an inert material that is impermeable to gases and vapors. It is an

excellent and completely neutral oxygen barrier when in contact with food.
However, it is a fragile, heavy material that requires a lot of energy to be
manufactured.

Glass uses one of the most abundant raw materials on the planet, silica, but it is
not renewable. Despite this, it is a recyclable product, since it can be used as a
container repeatedly.

More than 75 billion glass containers are used per year in the food industry, being
its main use for wines, juices, baby food and soft drinks

Glass containers can be bottles (the most used), jars, glasses, ampoules, jars, etc.
However, this material is not used for frozen products due to the risk of breakage.

Wood, cardboard and papers

Products derived from wood are widely used in the packaging of food in the form
of paper and cardboard. Paper is a very cheap, lightweight product with excellent
printing capacity. Although it is very sensitive to moisture, it can be corrected with
a combination of paper and other materials such as plastic or paraffin.

Cardboard is a material made up of several superimposed layers of paper, making

it thicker, harder and more resistant than paper. Its main use is for packaging and
containers in the form of boxes.
In recent years, paper and cardboard manufacturers are paying special attention
to issues related to health and the environment by working with recycled products
that increase the useful life of these raw materials.

Advances in packaging techniques

The evolution of packaging techniques, together with those of food preservation,
transform the processes of manufacturing, distribution, purchase and preparation
of food, for both businesses and consumers.

Technological advances, such as the incorporation of antioxidants in food

packaging, increase the shelf life of food. This system is based on the addition of
particles to the packaging materials to prevent the oxidation of nutrients. In this
case, the antioxidants can be incorporated during the manufacturing process or
impregnate the walls of the container before coming into direct contact with the
food.

In short, it is important to choose the appropriate packing and container material

for each food to be conserved, taking into account the transport circumstances
and storage

4 Common Food Packaging Materials

Paper packaging: Paper is a very versatile packaging product. Thicker products

like paperboard and fiberboard are commonly used. But paper can also be used to
make thinner packaging products like box labels, paper bags, and more. Although
it has a variety of applications, paper is not often considered an environmentally-
friendly option among the retail packaging options.
Plastic packaging: Plastic is typically found in the form of bags or containers.
This packaging material is used to hold frozen foods, snacks, dry goods, and dairy
products. It can also be found in bottle form and used for drinks and condiments.
Because plastic is recyclable, it’s consideredgreen packaging. In today’s society,
green packaging options are becoming a more important consideration for
consumers when choosing food products.
Glass packaging: Another green packaging material is glass. Glass packaging is
often used for beverages or food products that may be stored for a long period of
time. When recycled, it can be used to make additional glass packaging products.
However, it’s not as easy to work with as some other packaging materials.
Aluminum packaging: 
As a common metal, aluminum is inexpensive, easily made, and can be
environmentally friendly. Aluminum food packaging can be used to store food
safely for a long period of time. Meats, vegetables, and beans are commonly
stored as canned goods in aluminum. Aluminum is a common choice because it
helps protects food products from moisture, sunlight, and other external elements.

While all of these packaging materials offer multiple benefits, plastic is still one of
the most popular packaging choices. It’s easy to use and can be made in any
shape or color, making it a popular choice for customizable packaging solutions.
Reusable clamshell packaging is one of the most common choices in plastic
packaging.

If you’re looking to buy food products, or implement new packaging into your
company, consider going plastic. It’s an inexpensive, versatile option that many
consumers will choose because of the multiple benefits it can offer.
 Self check 13.1-1
Identification
4 Common Food Packaging Materials
Answer key 13.1-1

Paper packaging: Paper is a very versatile packaging product. Thicker products

like paperboard and fiberboard are commonly used. But paper can also be used to
make thinner packaging products like box labels, paper bags, and more. Although
it has a variety of applications, paper is not often considered an environmentally-
friendly option among the retail packaging options.
Plastic packaging: Plastic is typically found in the form of bags or containers.
This packaging material is used to hold frozen foods, snacks, dry goods, and dairy
products. It can also be found in bottle form and used for drinks and condiments.
Because plastic is recyclable, it’s consideredgreen packaging. In today’s society,
green packaging options are becoming a more important consideration for
consumers when choosing food products.
Glass packaging: Another green packaging material is glass. Glass packaging is
often used for beverages or food products that may be stored for a long period of
time. When recycled, it can be used to make additional glass packaging products.
However, it’s not as easy to work with as some other packaging materials.
Aluminum packaging: 
As a common metal, aluminum is inexpensive, easily made, and can be
environmentally friendly. Aluminum food packaging can be used to store food
safely for a long period of time. Meats, vegetables, and beans are commonly
stored as canned goods in aluminum. Aluminum is a common choice because it
helps protects food products from moisture, sunlight, and other external elements.
While all of these packaging materials offer multiple benefits, plastic is still one of
the most popular packaging choices. It’s easy to use and can be made in any
shape or color, making it a popular choice for customizable packaging solutions.
Reusable clamshell packaging is one of the most common choices in plastic
packaging.

If you’re looking to buy food products, or implement new packaging into your
company, consider going plastic. It’s an inexpensive, versatile option that many
consumers will choose because of the multiple benefits it can offer.

Learning Outcome # 02 Package food

CONTENT:

 Food is packaged in compliance with sanitary, occupational health and

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

ASSESSMENT CRITERIA:
 Non-contaminating
 Appropriate dimensions for selected food
 Visually appropriate to functional need
 Capable of protecting food from damage and contamination
 Environment-friendly
 Stackable and transportable

Combination Method
1. Temperature control
2. Humidity

CONDITIONS:
Student/ trainee must be provided with the following:
1. Storing and transporting of food
2. Packaging techniques

METHODOLOGY ASSESSMENT METHOD:

 Mo
dular (self-paced)
 Ele
ctronic learning
 Ind
ustry Immersion
 Film
viewing
 De
monstration
 Dis
cussion
 Inte
rview (oral/ questionnaire)
 Obs
ervation
 De
monstration of Practical Skills
 Writ
ten examination

Learning Experiences / Activities

Learning Outcome # 04
Food packaging
Learning Activities Special Instructions
This Learning Outcome deals with the
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of Cookery
NCII. Your output shall serve as one of
your portfolio for your Institutional
Competency Evaluation for package
prepared food
Feel free to show your outputs to your
trainer as you accomplish them for
guidance and evaluation.
This Learning Outcome deals with the
development of the Institutional
Competency Evaluation Tool which trainers
use in evaluating their trainees after
finishing a competency of the qualification.
Go through the learning activities outlined
for you on the left column to gain the
necessary information or knowledge before
doing the tasks to practice on performing
the requirements of the evaluation tool.
After doing all the activities for this LO2:
package food ; you are ready to proceed to
the institutional assessment
Information sheet 13.2-1

Package food

How to Package Food to Sell

Whether you sell home-baked goods like cookies or canned foods like sauce and
jam, you need to know how to properly package the food in order to sell it. You
need to include information, such as where the food is made and what's in it, on
the packaging. The packaging should also be eye-catching without being garish or
tacky so that customers want to purchase it. You may need further information,
such as a barcode, on the packaging, if you plan on selling it in some stores.
Appropriate Food Packaging

Place the food you plan to sell in the appropriate packaging. For example, if you
are selling salsa or preserves, follow the appropriate process for canning and
preserving the food. If you are selling baked goods, package the food in sealable
plastic bags.

Proper Kitchen Facilities

Can foods such as sauces, jams and vegetables at a local cannery or professional
kitchen. In most states, your kitchen needs to be certified and pass a health
inspection if you want to use it to produce canned food for retail sale. It is often
cheaper to rent time and space at a kitchen share or a restaurant kitchen after
hours, or to head to a community cannery.

Typically, all the equipment you need for processing canned goods is available at
a cannery. You only need to bring the ingredients, recipe and canning jars. In
most cases, a supervisor or staff at the cannery will be responsible for sealing the
cans and processing them.

Laboratory Testing for Safety

Set aside a small sample of whatever you are packaging for laboratory testing.
Tests will determine if the food is safe and can also determine its shelf life. You
will need to find a lab in your area that tests the type of food you are producing.

Prepare Baked Goods

Prepare baked goods in your home kitchen or in a commercial kitchen, depending

on the rules of your state. Baked goods are usually considered low-risk for
contamination, so you may not need a professionally certified kitchen.

Packaging Baked Goods

Wrap any baked goods you plan on selling in plastic wrap, then slide the wrapped
goods into cellophane bags and tie shut with twist-ties. If you are shipping the
baked goods, package them in boxes with plenty of padding such as bubble wrap
and packing peanuts.

Visually Engaging Packaging

Dress up the packaging to make it visually appealing. If you're wrapping cookies,

tie a ribbon around the top of the bag. Wrap a piece of fabric or ribbon around the
top of a canning jar of jam.

Here are some tips on how to label the food:

Record Packaging Weight

Weigh the empty food packaging, whether it is a glass canning jar or plastic bag.
Record the empty package weight.

Net Weight Calculation

Weigh the food in the jar or bag and subtract the weight of the empty packaging
from it to get the net weight of the food contents. Record this weight.

Design a Label

Design a label for the food packaging using computer design software. You can
also design a label by hand if that's your preference. You need to include the
food's name and address on the food label. The name of the food should be the
most visible item on the label, as that is the information that matters to the
customer most. Use bold face type for the food's name.

Add the Food Weight to the Label

Add the net weight of the food to the front label. Use both English and metric units
for the weight.

Create an Ingredients List

Create a list of ingredients and include the list on the packaging on the side. The
first item on the ingredient list should be the ingredient that the food contains the
most of. For example, if you're selling strawberry jam, list strawberries first. List
the remaining ingredients in descending order of use.

Create an Allergens List

Add a list of any allergens, such as wheat, soy, fish, milk, eggs or nuts, used in the
food to the package label. Use clear language when listing the allergens and put
each allergen in bold type. Put this information on the side of the label.

We all want our food to be safe to eat. And when it isn’t, the culprit is usually us. Although it‘s

an uncomfortable topic, the truth is that when someone becomes sick from eating food, it's

usually because it was handled in an unhygienic way in the kitchen or at the table.
With this in mind, sous vide packaging provides an easy way to improve hygiene in

the kitchen. Sealing food in packaging provides a protective skin that minimizes how

often we handle the food. This reduces the chance that we will contaminate food

directly with handling, or indirectly through cross-contamination with other foods in the

kitchen. This not only keeps your food fresh and delicious, but also less risky to your

well-being.

Today, many chefs vacuum package food destined for sous vide cooking. It's

convenient, keeps the food fresher, and reduces the risk of causing foodborne illness.

The risk, however, with vacuum packing is that some very harmful bacteria can grow

in the absence of oxygen—so-called anaerobic conditions. Health authorities worry

about the rare, but potentially life-threatening risks associated with vacuum packaged

foods that have been stored improperly.

In practice, the risk of listeria or botulism being spread through vacuum packaged

foods can be easily mitigated by refrigerating or freezing them after packaging. And

the storage temperature is critical: it should always be below 41 °F / 5 °C, with 36 °F /

2 °Cbeing better for storage for more than a few days.

Ensuring that this happens is straightforward in restaurants. After all, health agencies

already require that restaurants and food producers monitor the temperature of their

refrigerators and freezers, as well as keep track of when food was packaged. If there

is the chance that food wasn't properly stored, then it gets thrown out. Applying this

same attention to hygiene and the proper handling of food in your kitchen is something

we strongly recommend.
Self-check 13.2-1
Identify
How to Package Food to Sell
Answer key to self check 13.2-1

Whether you sell home-baked goods like cookies or canned foods like sauce and
jam, you need to know how to properly package the food in order to sell it. You
need to include information, such as where the food is made and what's in it, on
the packaging. The packaging should also be eye-catching without being garish or
tacky so that customers want to purchase it. You may need further information,
such as a barcode, on the packaging, if you plan on selling it in some stores.
Demonstration with Questioning Checklist

Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency:
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Developing
and updating cookery knowledge following standard procedures within 15
minutes.
 P to show if
DEMONSTRATION evidence is
demonstrated

N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability in communication skills according
to establishment standards and procedures. o o  o

 Demonstrated ability plate carrying and clearing

techniques in accordance with establishment standards o o  o
and procedures.

 Demonstrated ability to establishment’s recycling

requirements standards and procedures. o

 Demonstrated ability in ordering and service

procedures for establishment’s standards and
procedures.

 Demonstrated application of hygiene and safety

principles according to established standards and
procedures. o

The candidate’s demonstration was:

Satisfactory o Not Satisfactory o

Demonstration with Oral Questioning Checklist

DEVELOP AND UPDATE COOKERY KNOWLEDGE Yes No*

Obtain product information on food and beverages

1.1 Research general information on hygiene and sanitation
1.2 Identify information required to fulfill responsibilities
1.3 Develop and maintain product knowledge in line with job role and
responsibilities
1.4 Chemical cleaning agents and uses

The trainee’s underpinning knowledge was:

Satisfactory o Not Satisfactory o

DEVELOP AND UPDATE COOKERY KNOWLEDGE Yes No*

Feedback to trainee:

The trainee’s overall performance was:

Satisfactory o Not Satisfactory o

Assessor’s signature: Date: