Competency- Based Learning Material

Sector: AGRICULTURE AND FISHERY, PROCESSED

FOOD AND BEVERAGES SECTOR

Qualification Title: FOOD PROCESSING NC II

Unit of Competency: Package Finished/ Processed Food Products

Module Title: Packaging Finished/ Processed Food Products

LIPAY NATIONAL HIGH SCHOOL

Pob. South, Sta. Cruz, Zambales
 Competency- Based Learning Material

Packaging Finished/
Processed Food Products

FOOD Document No.

Date Developed:
PROCESSING July 2015 Issued by:
NC II Date Revised:
Packaging Page i of iii
NTTA
Processed/ Finished
Developed by:
Food Products Carmela R. Ebuenga
Revision #
HOW TO USE THIS COMPETENCY- BASED
LEARNING MATERIAL

Welcome!

The unit of competency “Package Finished/

Processed Food Products” is one of the competencies of FOOD
PROCESSING NC II, a course which comprises the knowledge,
skills and attitude required for a trainee to possess.

This module, Packaging Finished/ Processed Food

Products, contains training materials and activities related to
identifying learners’ requirements, preparing packaging
equipment, tools and materials, undertake packaging of
finished/ processed food products and perform post packaging
procedures for you to complete.

In this module, you are required to go through a series

of learning activities ion order to complete each learning
outcome. In each learning outcome are Information Sheets, Self-
Checks, Operation Sheets and Task/ Job Sheets. Follow and
perform the activities on your own. If you have questions, do not
hesitate to ask for assistance 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.

Suggested references are included to supplement the
materials provided in this module.

• Perform the Task Sheets and Job Sheets until you are
confident that your outputs conform 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.
When you feel confident that you have had sufficient
practice, ask your trainer to evaluate you. The results of
your assessment will be recorded in your Progress Chart
and Accomplishment Chart.

FOOD Document No.

Date Developed:
PROCESSING July 2015 Issued by:
NC II Date Revised:
Packaging Page ii of iii
NTTA
Processed/ Finished
Developed by:
Food Products Carmela R. Ebuenga
Revision #
 You must pass the Institutional Competency Evaluation
for this competency before moving to another competency. A
certificate of Achievement will be awarded to you after passing
the evaluation.

FOOD Document No.

Date Developed:
PROCESSING July 2015 Issued by:
NC II Date Revised:
Packaging Page iii of iii
NTTA
Processed/ Finished
Developed by:
Food Products Carmela R. Ebuenga
Revision #
 Table of Contents

Title …………………………………………………………….. i
How to Use This Competency-based
Learning Material …………………………………………….ii
Session Plan ………………………………………………….. 5

FOOD Date Developed: Document No.

PROCESSING July 2015 Issued
NC II Date Revised:
by: Page 4 of
Package 98
Developed by:
Processed/ Carmela R. Ebuenga
Finished Food Revision
Products #
 SESSION PLAN
Sector : AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR
Qualification Title : FOOD PROCESSING NC II
Unit of Competency : Package Finished/ Processed Food Products
Module Title : Packaging Finished/ Processed Food Products
Learning Outcomes: Upon completion of this module, the students/trainees must be able to:
LO 1. Prepare packaging equipment, tools and materials;
LO 2. Undertake packaging of processed food products; and
LO 3. Undertake post packaging procedures.

A. INTRODUCTION: This module covers the knowledge, skills and attitudes required in packaging processed food
products such as preparing and packaging equipment, tools and materials, packaging of processed food products and post
packaging procedure.
B. LEARNING ACTIVITIES
LO 1: Prepare packaging equipment, tools and materials
Learning Content Methods Presentation Practice Feedback Resources Time
• Compare • CBLM
• Read the
• Self-paced learning • Answer Self- your • PowerPoi
INFORMATION
• Packaging materials • Lecture/discussion Check 4.1-1 answer nt
SHEET 4.1-1 July 6
and blank labels • Slide Presentation on on Presentat
• Answer Self- - 10,
and stickers Packaging Materials • View slide Answer ion on
Check 4.1-2 2015
presentations Key 4.1-1 Packagin
on packaging g
• Compare
materials Materials
your
Date Developed: Document No. NTTA-TM1-01
July 2015 Issued by:
Food Processing Date Revised:
Page 5 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
 answer • Projector
on • Packagin
Answer g
Key 4.1-2 Materials
•
Learning Content Methods Presentation Practice Feedback Resources Time

• Packaging • • • Evaluate • Can

Self-paced learning Read July
• Perform
equipment, tools • Lecture/discussion Information Sealer 13 -
Operation performa
and utensils • Slide Presentation on Sheet 4.1-1 • Plastic 17,
Sheet 4.1- nce using
Packaging • View video 1 performa Sealer 2015
Equipment, Tools presentation on nce • Projector
and Utensils how Packaging • Perform
Criteria
• Video Presentations equipment Operation
Checklist
on how Packaging works Sheet 4.1-
4.1-1
Equipment Works 2
• Demonstration • Evaluate
performa
nce using
performa
nce
Criteria
Checklist
4.1-2

• Preparing, washing • Self-paced learning • Read • Gas July

• Work on • Evaluate
and sterilizing • Lecture/discussion Information Stove 20-22,
Task Sheet performa
• Video Presentations Sheet 4.1-1 • Casser
Date Developed: Document No. NTTA-TM1-01
July 2015 Issued by:
Food Processing Date Revised:
Page 6 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
 on Washing and • View video 4.1-1 nce using ole 2015
Sterilizing Packaging presentation on performa • Project
Materials Washing and nce or
Sterilizing Criteria
Packaging Checklist
Materials 4.1-2

LO 2: Undertake packaging of processed food products

Learning Content Methods Presentation Practice Feedback Resources Time

• Read the
• Self- paced learning
INFORMATION • Compare
• Answer
• Selecting • Lecture/ Discussion SHEET 4.2-1 answers
Self Check • CBLM
appropriate on Answer
• Slide presentations • View slide 4.2-1
packaging materials Key • Slide July
on appropriate presentations
according to Presentati 27 -
packaging materials on appropriate • Evaluate
requirements of ons 31,
according to packaging • Work on Performan
processed food • PC/ 2015
requirements of materials Task Sheet ce using
products laptop
processed food according to 4.2-1 Performan
• projector
products requirements of ce Criteria
processed food Checklist
products
• Answer • Compare • CBLM
• Packaging • Self-paced learning Self Check answers • Video August
• Read the
procedures and • Lecture/discussion 4.2-2 on on Answer Presentati 3 - 7,
INFORMATION
techniques • Demonstrations Key 4.2-2 ons 2015
SHEET 4.2-2 • Work on
Task Sheet • Evaluate • PC/
Date Developed: Document No. NTTA-TM1-01
July 2015 Issued by:
Food Processing Date Revised:
Page 7 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
 4.2-2 on performan laptop
ce using • projector
Performan
ce Criteria
Checklist
• Read the • Answer • Compare • CBLM
• Sanitary food • Self-paced learning INFORMATION Self Check answers • Video
handling practice • Lecture/discussion SHEET 4.2-1 4.2-3 on Answer Presentati
August
• Video presentation on Key 4.2-2 ons
10 -
Sanitary food handling • View video • PC/
• Evaluate 12,
practice presentations • Work on laptop
on Sanitary food Task Sheet performan • projector
2015
ce using
handling 4.2-3
Performan
practice
ce Criteria
Checklist
LO 3: Undertake post packaging procedures

Learning Content Methods Presentation Practice Feedback Resources Time

• Reading • CBLM
• Lecture/ Discussion INFORMATION • Answer • Compare • Slide
SHEET 4.3-1 Self- answers Presentati August
• Labeling materials • Self-paced learning ons
• Slide show Check 4.3- on Answer 17,
• Slide presentations on presentations 1 Key 4.3-1 • PC/ 2015
Labeling on Labeling laptop
• Projector
• Food
Labels
Date Developed: Document No. NTTA-TM1-01
July 2015 Issued by:
Food Processing Date Revised:
Page 8 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
 • Compare
answers
• CBLM
• Answer on Answer
Key 4.3-1 • Slide
• Lecture/ Discussion • Reading Self- Presentati
• Labeling procedures INFORMATION Check 4.3- August
• Self-paced learning ons
and techniques SHEET 4.3-1 1 18,
• Evaluate • PC/
• Slide presentations on • Slide show 2015
• Perform performan laptop
Labeling presentations
Task Sheet ce using • Projector
on Labeling
4.3-1 Performan • Food
ce Criteria Labels
Checklist
• Compare
• Answer answers • CBLM
Self- on • Slide
• Reading Check 4.3- Answer Presen
• Lecture/ Discussion INFORMATION 1 Key 4.3-1
• Package checks and tations
SHEET 4.3-1 August
inspection • Self-paced learning • Perform • Evaluate • PC/
• Slide show 19,
Task Sheet performa laptop
• Slide presentations on presentations 2015
4.3-1 nce using • Project
Labeling on Labeling
Performa or
• Work on
Job Sheet nce • Food
4.3-1 Criteria Labels
Checklist

• • Answer • Compare •
• Proper storing of the • Lecture/ Discussion Reading CBLM August
INFORMATION Self- answers • Slide
labeled packaged • Self-paced learning 20,
SHEET 4.3-1 Check 4.3- on Present 2015
processed products
• Slide presentations on • Slide show 1 Answer ations
Date Developed: Document No. NTTA-TM1-01
July 2015 Issued by:
Food Processing Date Revised:
Page 9 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
 Labeling presentations • Perform Key 4.3-1 • PC/
on Labeling Task Sheet laptop
• Evaluate
4.3-1 performan • Project
ce using or
• Work on
Job Sheet Performan • Food
4.3-1 ce Criteria Labels
Checklist
C. ASSESSMENT PLAN
1. Testing Condition
• Packaging materials
• Packaging Tools and Equipment
2. Type of Assessment
• Written Test
• Performance Test
3. Type of Evidence
• Answer Sheets
• Output/ Projects/ Products
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-01

July 2015 Issued by:
Food Processing Date Revised:
Page 10 of 98
NTTA
NC II Developed by:
Carmela R. Ebuenga
Revision # 01
Learning Experiences
Learning Outcome 1
Prepare Packaging Equipment, Tools and Materials

Learning Activities Special Instructions

1. Read Information Sheet 4.1-1
(Prepare Packaging Equipment, In this Learning Outcome,
Tools and Materials) you shall define packaging
2. View slide presentations on and tell the importance of
packaging materials (Disc 1- packaging. You should
Packaging Materials) identify packaging materials
and different packaging tools
3. Answer Self- Check 4.1-1
and equipment. To realize
Compare answers with Answer this, you should be able to
Key 4.1-1 perform packaging and
4. View video presentation on operate packaging tools and
how packaging equipment works equipment
(Disc 1- Packaging Equipment)
5. Perform Operation Sheet 4.1- Go through the Information
2a (Operate Plastic Sealer) Sheets and answer Self-
Checks to ensure that
6. Evaluate output using
knowledge of the standards
Performance Criteria Checklist
in competency- based
4.1-2a
training is acquired.
7. Perform Operation Sheet 4.1-
2b (Operate Can Sealer)
8. Evaluate output using
Performance Criteria Checklist
4.1-2b
9. Do Task Sheet 4.1-3 (Sterilize
Jar for Banana Jam)
10. Assess your work using
Performance Criteria Checklist
4.1-3
After completing all Learning
Activities in this Learning
Outcome, you can now
proceed to Learning Outcome
2.
 INFORMATION SHEET 4.1-1

Prepare Packaging Equipment, Tools and Materials

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. define packaging and tell the importance of packaging;
2. identify packaging materials for processed products;
3. identify different packaging tools and equipment;

Lesson I deals with the importance of packaging. It also

discusses the packaging equipment, tools and materials.

Let Us Define:
1. corrosion - an act of wearing away gradually (by action
of rust or chemicals)
2. corrugated - wrinkled
3. indigenous - native
4. laminate - a product made by bonding together two or
more layers of material or materials by adhesive
through heat and pressure
5. transit – passage

Let Us Study:
1. What is packaging?
2. Why is packaging of food products important?

Packaging means the process of putting processed foods

into containers before they are marketed. Products are
packaged for three reasons.
1. Protect the processed foods against contamination by
organisms that cause spoilage.
2. Make distribution of the products to various market
outlets easier. 3. Minimize damage to product while in
transit.

Packaging Tools and Equipment:

1. Packaging
machinery/equipment/tools

2. Weighing scales

3. Food scales

4. Can sealer

5. Plastic sealer

6. Pulper finisher

7. Plastic protect cap sealer

How to use a Plastic Sealer

1. Plug in the unit (no pre- heating required).
 2. Adjust the timer for an optimal seal.

3. Insert the processed product in the bag (plastic).

4. Place the bag between the seal bars and press down.

5. When the LED turns off, the seal is done.

6. The seal should be air and water tight.

How to Seal Tin Cans with Hand Automatic Can Sealer

Packaging Materials for Finished Products:

1. Indigenous materials. Some usable indigenous

packaging materials are mats, baskets and fiber craft items.
 2. Glass containers. One of the oldest packaging
materials for many food products like preserves, condiments,
beverages and juices is glass containers. It is leak-proof and
does not cause undesirable flavor and odor. Glass jars may have
either glass covers or metal screw caps. All glass jars are sealed
with a safe-elastic rubber ring placed on the lid of the jar. Glass
jars with metal screw caps (called mason-type jars) are sealed
well after the metal caps are screwed down to the lid of the jar.

Classifications of Glass Containers According to

Shape:
a) Bottles. They have narrow necks and are usually used
for liquids like catsup, vinegar or small-sized solids.

b) Jars. They have wide mouths and very short, wide

necks. They are used for liquids, solids and foods with
thick paste- like or syrupy substances such as sweet
preserves and jellies.

c) Tumblers. They have no necks like ordinary drinking

glasses. They are commonly used for jellies, jams and
peanut butter.

d) Jugs. They have short, narrow necks and ear lugs.

They come in large sizes, usually half and one gallon
sizes. They are commonly used for liquids such as
juice containers.
 3. Metal Containers. Metal cans compared to glass
containers are easier to handle during storing and dispensing
because they are lighter and unbreakable. The kinds of metal
cans commonly used are standard tin-plate can, coated tin can,
lightweight double-reduced tin-plates can and aluminum-coated
can.

4. Plastic containers. Plastic jars are sometimes

preferred over ones made of glass or metal. Plastic packages are
lighter and more resistant to corrosion. Plastic containers are
also less likely to break unlike glass containers Plastic
containers have very low resistance to heat. These containers
also tend to deteriorate, especially at low temperature. They are
also less efficient as barrier to solids, liquids and gases. These
packages which usually come in the form of jugs, tumblers,
based-like containers, etc. are used for fruit concentrates,
vinegar and even catsup.

5. Paper and Paperboard. Paper is primarily made into

bags, wrappers and labels. It is also an important part of
laminates. Paperboard is made into cartons, multipack carriers,
tags, composite cans and drums.
 6. Corrugated Carton. Single-faced corrugated boards
generally consist of two linerboard layers and a corrugated
layer. Double- wall or triple-wall boards which contain the
corresponding number of corrugated layers are used for heavy
loads. Clay-coated or top-white linerboards with nicely printed
exteriors are ideal for shipping fruit.

7. Flexibles. These are pouches, bags, reels, sheets or

strips made out of a single layer or combined layers of paper,
film, foil or cellophane.
Flexibles are in demand because of the following
advantages:

1. Low package cost

2. They are an affordable and attractive alternative to
traditional packaging methods.
3. They are well-suited for the small, single-serve packs so
popular nowadays

8. Composite Cans/Containers. These consist of two

dissimilar materials such as spirally wound or convoluted
cardboard with metal or plastic ends. Examples of products
packed in such containers are cheese balls and imported potato
chips.

Other Packaging Components:

 1. Capseal. Capseal is a popular tamper-evident
packaging material made usually from shrinkable plastics like
PVC. Manufacturers of food products in jars or bottles are big
users.

1. Label. The most visible part of a package is the

label. It says everything to know about the product-brand,
weight, producer, usage, instruction, special qualities, expiry
dates, etc.

3. Tags. These are usually made of paperboard, serving to

some extent the function of labels. When products are displayed
by hanging, tags are used.

4. Cushion. It is an important material for transporting

fragile or easily crushed materials. To “cushion” means to
protect products from environmental shocks and vibration.
Many materials can be considered as cushioning materials-
corrugated cartons, paperboard linings, shredded or crumpled
paper, sawdust, wooden shavings, plastic bubbles, etc.
How to Clean and Sanitize Packaging Tools, Equipment and
Containers?

Have food containers, packaging equipment and tools

ready and thoroughly cleaned and sterilized before using.
Thorough rinsing would not be enough for they may still contain
yeast cells and spores. Glass containers and similar containers
that are thoroughly washed should be placed in boiling water
for 15 minutes to be sterilized. Keep them warm until ready to
use.

Self- Check 4.1-1

I. A. Identification:

The underlined word in every sentence is wrong which

makes the statement false. Look for the correct answer inside
the boxes and write it in your test notebook.

Labels Plastic Containers

Containers Flexibles
Mats Easier
Polyethylene Glass
Can sealer Bags

1. Packaging means putting processed foods into the box.

2. Products are packaged to make distribution of the products
to various market outlets harder.
3. Cap seal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause
undesirable flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or
strips made out of a single layer or combined layer soft paper,
foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so
popular nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and
smoked fish

I. B. Identification: Determine the packaging material used

in the following processed food products.

1. _____________________

2. 2. _____________________

3. _____________________
4. ____________________

5. ____________________

ANSWER KEY 4.1-1

I. A.

1. Containers
2. Easier
3. Can Sealer
4. Glass
5. Mats
6. Plastic Container
7. Flexibles
8. Flexible
9. Label
10. Polyethylene

I. B.

1. can
2. jar
3. plastic container
4. composite can
5. bottle
 OPERATION SHEET 4.1-2a
Title: OPERATE PLASTIC SEALER

Performance Objective: Given a plastic sealer, you should

be able to operate it following the
manufacturer’s manual.

Supplies/Materials : polyethylene plastic

Equipment : plastic sealer

Steps/Procedure:
1. Plug in the unit (no pre- heating required).
2. Adjust the timer for an optimal seal.
3. Insert the product in the bag (plastic).
4. Place the bag between the seal bars and press
down.
5. When the LED turns off, the seal is done.
6. The seal should be air and water tight.

Assessment Method: Performance Criteria Checklist/

Demonstration
Performance Criteria Checklist 4.1-2a

CRITERIA
YES NO
Did you….
1. Read the manufacturer’s manual of the
equipment before?
2. Plug in the equipment with no pre-
heating required?
3. Place the bag between the seal bars and
press down?
4. Wait for the LED to turn off before
releasing the seal bar?
5. Unplug the equipment after using it?
 OPERATION SHEET 4.1-2b
Title: OPERATE CAN SEALER

Performance Objective: Given a can sealer, you should be

able to operate it following the
manufacturer’s manual.

Supplies/Materials : tin can

Equipment : can sealer

Steps/Procedure:
1. Fasten sealer firmly to table or armchair using clamp.
2. Attach crank to worm shaft and tighten set screw.
3. Change the chuck, height washers, and levers to the size of
can to be sealed.
4. Lower base plate by turning can lifter handle as far as
possible to the left.
5. Place cover on can and set can on base plate.
6. Place the first operation roll and rivet in the first adjusting
lever.
7. Raise can until it is clamped firmly between base plate and
chuck.
8. Turn crank clockwise (eleven turns) until the first operation
roll is through half sealing. After half – sealing, the cans are
placed in the pressure cooker for 15 minutes exhausting to
form vacuum.
9. After exhausting the cans, remove first operation roll and
put the second operation roll and rivet in the adjusting lever.
10. Turn crank clockwise (ten turns) until the second operation
roll returns to its normal position away from the chuck.
11. Release sealed cans by turning can lifter handle as far as
possible to the left.

Assessment Method: Performance Criteria Checklist

Performance Criteria Checklist 4.1-2b

 CRITERIA
YES NO
Did you….
1. Fasten sealer firmly to table or armchair
using clamp?
2. Attach crank to worm shaft and tighten set
screw?
3. Change the chuck, height washers, and
levers to the size of can to be sealed?
4. Lower base plate by turning can lifter
handle as far as possible to the left?
5. Place cover on can and set can on base
plate?
6. Place the first operation roll and rivet in the
first adjusting lever?
7. Raise can until it is clamped firmly between
base plate and chuck?
8. Turn crank clockwise (eleven turns) until
the first operation roll is through half sealing.
After half – sealing, the cans are placed in the
pressure cooker for 15 minutes exhausting to
form vacuum?
9. Remove first operation roll and put the
second operation roll and rivet in the adjusting
lever after exhausting the cans,?
10. Turn crank clockwise (ten turns) until the
second operation roll returns to its normal
position away from the chuck?
11. Release sealed cans by turning can lifter
handle as far as possible to the left?

TASK SHEET 4.1-3

Title: STERILIZE JAR FOR BANANA JAM
Performance Objective: Given the following supplies
and materials, you should be able to
sterilize jars following the standard
procedures/ instructions.

Supplies/Materials : jars, soap, water, casserole

Equipment : stove

Steps/Procedure:

1. Wash jars with soap and water.

2. Rinse well.
3. Boil tap water in a casserole.
4. If water is boiling, place jars (including caps) for 15
minutes to be sterilized.
5. Keep warm until ready to use.

Assessment Method: Performance Criteria Checklist

Performance Criteria Checklist 4.1-3

CRITERIA
YES NO
Did you….
1. Wash jars with soap and water?
 2. Rinse the jars thoroughly with tap
water?
3. Let the water boil before placing the
jars?
4. Place the jars in boiling water for 15
minutes?
5. Keep it warm until ready to use?

Learning Experiences
Learning Outcome 2
Undertake Packaging Processed Food Products

Learning Activities Special Instructions

1. Read Information Sheet 4.2-1 Learning Outcome 2 deals with
(Undertake Packaging Processed the appropriate packaging
Food Products) materials for specific processed
2. Answer Self- Check 4.2-1 products. It also discusses
basic rules that must be
Compare answer with Answer Key
observed by food handlers.
4.2-1
Information Sheets provide
3. View slide presentations on
details about specific packaging
appropriate packaging materials
materials for some processed
according to requirements of
products as well as packaging
processed food products
procedures and techniques.
4. Perform Task Sheet 4.2-1 Information on food handling
(Capture Images of Packaging practices is also included.
Materials for Processed Food You should fully understand its
Products) content to answer the
succeeding activities with ease.
5. Evaluate performance using
Performance Criteria Checklist To deepen one’s learning,
4.2-1 answer Self- Checks and
perform different Task Sheets.
6. Do Task Sheet 4.2-2a (Package
Processed Food Products) Present your output to your
trainer as you accomplish all
7. Assess performance using tasks so that you will be
Performance Criteria Checklist guided.
4.2-2a
8. Perform Task Sheet 4.2-2b
(Perform Proper Hand washing)
9. Evaluate performance using
Performance Criteria Checklist
4.2-2b

After accomplishing all Learning

Activities in this Learning
Outcome, you can now advance to
the next Learning Outcome which
is Undertake Post – Packaging
Procedure.

INFORMATION SHEET 4.2-1

Undertake Packaging of Processed Food Product

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be
able to:
1. enumerate appropriate packaging materials for specific
type of processed products;
2. perform packaging procedures and techniques
3. discuss basic rules that must be observed by food
handlers; and
 4. value the importance of familiarizing the proper
packaging procedure of food products.

Lesson 2 deals with the appropriate packaging materials

for specific processed products. It also discusses basic rules
that must be observed by food handlers.

Appropriate Packaging Materials for Some Processed

Products:

1. Dried fruits – laminate of moisture – proof cellophane –

PE/PP, PE bags, oriented PP/foil laminate, coated OPP/PP
laminate, OPP/PE/cast PP and coated cello or PP overwrap.

2. Heat – processed fruits and vegetables – metal cans,

aluminum cans, glass bottles and jars, paper-foil laminates,
coated cartons and papers, plastic film with foils and paper and
plastic laminates.

3. Dried and Smoked Fish – Polyester – polyethylene (PET/PE),

polyethylene ( 0.002 in. thick), wooden boxes, baskets, used
cartons, jute sacks, woven plastic sacks and old newspapers are
still widely used packages for dried and smoked fish.

4. Heat – processed fish and shellfish – when cans are used for
heat – processed fish and shellfish and other high protein foods,
can interiors should be applied with sulfur absorbent lacquer.
This will prevent iron sulfuration.

5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa,

Corned Beef) – Cans, PVC wraps, vacuum packing, multi-layer
laminates, like NY/PE, “ Cryovac” films.

6. Ham and Bacon – PVDC – coated film (recommended for

vacuum packing) and “Cryovac” films.

7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced

Ham, Ham Sausage, etc.) PE effectively eliminates discoloration
due to drying out, PVDC – coated films.
8. Fermented Sausages – PVDC – coated films

9. Dried Meat Products (Dried Sausages) – PVDC – coated films.

10. Fruit jellies, jams and marmalades – jars, bottles, vacuum –

sealed glass or tin containers.

11. Vinegar and Wine- bottles

Packaging Procedures and Techniques

Banana Jam

1. Fill hot, sterilized jars quickly with the hot jelly or jam
mixture, leaving 1/4 inch headspace.

2. Wipe the sealing surface of the jars with a clean paper

towel, dampened with hot water, to remove any jam or
sugar crystals.

3. Place lids, screw on bands finger-tight and process jars

for 10 minutes in boiling water bath.

4. Cool jars upright for 12-24 hours while vacuum seal is

drawn and jam or jelly sets up. Let the jars sit
undisturbed while they cool.

Skinless Longanisa
1. Wrap cured meat in paperlyne or cut wrap ( 2-3 tsps per
piece).
2. Pack in polyethylene bag. (In ¼ kg, it should have six pieces
of longanisa.)
3. Store in freezer

Packaging Materials:

Polyethylene bags ¼ kg ½
kg
Size: 4inches & 8inches 6inches
x 10 – inches
Thickness 0.003 inch 0.003
inch
Styro containers to be wrapped on top with cling wrap
Yield: 1.3 – 1.5 kgs., ( ¼ kg = 6 pcs) ½ kg =
12 pcs

Sanitary Food Handling Practices

The following are some basic rules that must be observed
by food handlers:

1. The hands should be washed thoroughly with soap and

water. A disinfectant solution of chlorinated water should be
available for rinsing the hands before handling food. Wearing
rings, bracelets, and wrist watches during processing should be
avoided as these can be the sources of contamination.

2. Whenever possible, food must not be handled directly during

preparation and packing.

3. Packing materials must never be handled directly particularly

on the side that shall be in direct contact with the food.

4. Food handlers should be properly dressed. The use of gowns,

aprons, head caps or hairnets, masks, rubber boots and gloves
are ideal. This prevents contamination of the food by foreign
matters from the handler’s body like hair, dust and germs
extracted from the nose and mouth. However, for small scale
industries, clean and light color shirts and caps or hairnets
would be efficient.
5. Smoking in the preparation, processing, and packing area
should never be allowed. Smoke can be absorbed in the food or
the ashes and cigarette butts may get into the food. Spitting and
blowing of the nose should never be done within the premises of
the plant. These unhealthy habits contribute to contamination
and spread of disease.

Proper Hand Washing Techniques

 SELF CHECK 4.2-1

Matching Type:
Match the processed food products in column A with their
appropriate packaging materials in column B.

Column A Column B

1. dried fruits a. PVDC- coated film

2. heat- processed fruits b. laminate of
moisture -
and vegetables proof cellophane
3. dried and smoked fish c. wooden boxes,
baskets
4. cured meat d. bottles
5. ham and bacon e. metal cans
6. fruit jellies f. vacuum packing
7. vinegar and wine g. jars
 ANSWER SHEET 4.2-1

1. b
2. e
3. c
4. f
5. a
6. g
7. d
 TASK SHEET 4.2-1
Title: CAPTURE IMAGES OF PACKAGING
MATERIALS FOR PROCESSED FOOD
PRODUCTS

Performance Objective: Given the different supplies and

materials, you should be able to capture
images of different pre- packaged
processed food products available in the
market following given format and
guidelines

Supplies/Materials : photo paper/ bond paper, 1/8

illustration board, ink, pentel pen

Equipment : camera, printer

Steps/Procedure:
1. Recall all appropriate packaging materials for processed
products.
2. Go to a public market, supermarket or grocery store
and look for different processed products packed with
different packaging materials.
3. Capture images of these products using your camera.
4. Make sure that you have captured at least 10 processed
products using different packaging materials.
5. Print all images.
6. Mount images in 1/8 illustration board.
7. Label each product with name and packaging material
used.
8. Present your work to your trainer.
Assessment Method: Portfolio

Performance Criteria Checklist 4.2-1

CRITERIA
YES NO
Did you….
1. Capture images of these products using
your camera?
2. Make sure that you have captured at
least 10 processed products using
different packaging materials?
3. Print all images?
4. Mount images in 1/8 illustration board?
5. Label each product with name and
packaging material used?
 TASK SHEET 4.2-2a
Title: PACKAGE PROCESSED FOOD PRODUCTS

Performance Objective: Given a newly- cooked banana

jam, you should be able to perform
packaging processed food products
following given procedures and
guidelines.

Supplies/Materials : newly-cooked banana jam, jar,

capseal

Equipment : blower (heat gun), casserole

Steps/Procedure:

1. Fill hot, sterilized jars quickly with the hot banana jam
mixture, leaving 1/4 inch headspace.

2. Wipe the sealing surface of the jars with a clean paper towel,

dampened with hot water, to remove any jam or sugar crystals.

3. Place lids, screw on bands finger-tight and process jars for 10

minutes in boiling water bath.

4. Cool jars upright for 12-24 hours while jam sets up. Let the

jars sit undisturbed while they cool.

5. Place cap seal on the jar. Use blower (heat gun) to shrink the
cap seal around the top of the jar.

Assessment Method: Demonstration

Performance Criteria Checklist 4.2-2a

CRITERIA
YES NO
Did you….
1. Fill hot, sterilized jars quickly with the hot
banana jam mixture?
2. Leave 1/4 inch headspace on the jar?
3. Wipe the sealing surface of the jars with a
clean paper towel, dampened with hot water,
to remove any jam or sugar crystals?
4. Place lids, screw on bands finger-tight and
process jars for 10 minutes in boiling water
bath?
5. Cool jars upright for 12-24 hours while jam
sets up?
6. Let the jars sit undisturbed while they cool?
7. Place cap seal on the jar?
8. Use blower (heat gun) to shrink the cap seal
around the top of the jar?
 TASK SHEET 4.2-2b
Title: PERFORM PROPER HANDWASHING
TECHNIQUE

Performance Objective: Given the different supplies and

materials, you should be able to
perform hand washing following the
proper hand washing technique

Supplies/Materials : soap, water

Equipment :

Steps/Procedure:
1. Proceed to hand wash area.
2. Using the supplies and materials, do the proper
hand washing technique.
3. Follow the step- by- step procedure discussed above.

Assessment Method: Demonstration

Performance Criteria Checklist 4.2-2b

CRITERIA
YES NO
Did you….
1. Take off your rings, bracelets, wrist watch
and other accessories before the hand
washing?
2. Apply enough soap to cover all hand
surfaces?
3. Rub your hands palm to palm?
4. Rub your right palm over left dorsum
with interlaced fingers and vice versa?
5. Rub your hands palm to palm with finger
interlaced?
6. Rub back of the fingers to opposing palms
with fingers interlocked?
7. Rotational rub your left thumb clasped in
right palm and vice versa?
8. Rotational rub, backwards and forwards
with clasped fingers and right hand in left
palm and vice versa?
9. Rinse your hands with water?
10. Dry your hands thoroughly with a single
use towel?
11. Use towel to turn off faucet?
 Learning Experiences
Learning Outcome 3

Undertake Post – Packaging Procedure

Learning Activities Special Instructions

1. Read Information Sheet 4.3-1 The focus of this learning

(Undertake Post- Packaging outcome is to perform post-
Procedure) packaging procedure.
Information and activities
discussed in Information
2. Answer Self- Check 4.3-1
Sheet will give you enough
Compare answer with Answer details on what to do during
Key 4.2-1 the performance of post-
2. View slide show presentations packaging.
on Labeling (Disc 1- Labeling) You should fully understand
its content to answer the
succeeding activities with
3. Perform Task Sheet 4.3-3 ease.
(Identify Information on Label)
To expand one’s learning,
answer Self- Checks and
4. Evaluate performance using perform different Task Sheets.
Performance Criteria Checklist Accomplish provided Job
4.3-3 Sheet to intensify your skills
from Learning Outcome 1 up
5. Perform Job Sheet 4.3-3 (Make to this LO.
Your Own Packaged Finished Present your output to your
Food Products) trainer as you accomplish all
tasks so that you will be
6. Evaluate performance using guided.
Performance Criteria Checklist
4.3-3

After accomplishing all

Learning Activities in this
Learning Outcome, you are
now fully- equipped to
undergo Institutional
Assessment.

Information Sheet 4.3-1

 Undertake Post – Packaging Procedure
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. define labeling and labels;

2. enumerate the information printed in a label of processed

food products;

3. discuss how condition of packaged processed products are

checked;

4. explain how packaged products are stored properly;

5. label processed products properly; and

6. recognize the importance of labeling food products.

Lesson III focuses on undertaking post-packaging

procedures. This lesson includes labeling processed food
products, checking condition and storing packaged processed
food products.

Let Us Define:

1. breakage - state of being broken

2. cracks - to split or break

3. leak - to let a liquid, etc. enter or escape undesignedly, as

through a hole or crack.

4. pinholes - a minute punctured made by or as by a pin.

5. slip - a small piece of paper for jotting down memoranda, a

record, etc.

Let Us Study:

Labeling Packaged Processed Food Products

Labeling is defined as identifying or describing a

product by placing printed or graphic materials on the container
or wrapper.

A label is a slip of printed or written material attached

to the container or wrapper that states the contents and gives
other information about a product.
 A packaged food is labeled mainly to tell the
consumer what the product is. Labels identify the manufacturer
of each product and tell about its quality in terms of taste and
nutritive value. Labeling, therefore, is a very important
consideration since it contributes to the marketability of the
goods

Starting March 1, 1989, compliance with the Labeling

Law shall be strictly enforced. Containers of articles sold should
have the following information, when applicable.

1. Name of food

The name shall indicate the true nature of the food,

normally specific and not generic and shall be prominently
printed on the principal display panel.

2. Name and address of Manufacturer, Repacker or

Distributor and Country of Manufacturer, street, city/town
and province

These should be indicated on the label. If the food is

not manufactured by the person or company whose name
appears on the label, the name must be qualified by “
Manufactured for “ or “ Packed for “.The country of origin shall
be indicated if the product is being exported or imported.

3. List of ingredients

A complete list of ingredients shall be printed on the

panel in descending order of proportion. The ingredients used
should be specified as shown below: Ingredients: mango halves,
sugar and water

4. Net content or net weight

a. If the content is in liquid form, indicate the weight

in cc.( cubic centimeters) or ml. ( millimeters )

b. If solid or semi-solid, indicate the weight in grams c.

If solid, such as mango halves or pineapple slices,
indicate by numerical count ( e.g., 6 pineapple slices,
4 mango halves, etc.)

5. Other relevant information on other materials used in the

manufacture of the food should be specified:

a. Artificial coloring or flavoring additives may be

indicated as; “artificially flavored” or artificial flavor
added.
 b. “Preservative added: Sodium Benzoate” c. Other
food additives used may be specified as citric acid
added, alum added, etc.

6. If alcohol is contained in the product, a separate statement of

the alcohol content: 15% or 30% proof.

7. Open-date marking/Expiry date for specific products

Manufacturers may give additional information other

than those required by law such as:

1. picture of the food in its actual size, color and shape;

2. information regarding the size of the container, number of

pieces, cupfuls or servings;

3. style of packing;

4. recipes using the products; and

5. direction for use or suggestions on how best to prepare the

product for serving.

Condition of Packaged Finished Food Products

Condition of packaged finished/processed food

products must be checked to ensure conformity with specified
outputs. Condition of packaged products may be checked
through the following methods:

1. Leak inspection

Test for proper seals.

As soon as jars are cooled, test them to see if they are

hermetically sealed. Turn each jar partly over in your hands to
see if it leaks. To test jars with metal lids, tap center of lid with
a spoon. A clean ringing sound means a good seal. A dull note
however does not always mean a poor seal. If there is no
leakage, store jars and watch for signs of spoilage.

Canned foods should be free from leaks, metal

contamination and entrance of air. Glass containers must be
free from breakage and cracks and flexible should be free from
pinholes.

2. Checking of print labels

 Labels of processed products should describe
truthfully the actual contents of the product.

3. Product testing

Food should look good and taste good. It should not

be spoiled or damaged and should be safe and free from
harmful ingredients.

Storing Packaged Processed Food Products

Dried and dehydrated foods should be guarded against

moisture, light, air, foreign odors and pests. They should be
stored in a cool, dry place. Sugar concentrates, pickled and
fermented products must be stored in a cool, dark and dry
place. Products such as ham, bacon, tocino, longanisa, sausage
and tapa should be refrigerated.

Self- Check 4.3-1

Multiple Choice: Choose the letter of the correct answer. Write

the letter of the correct answer on your answer sheet.

1. It is defined as identifying or describing a product by placing

printed or graphic materials on the container or wrapper.
a. labeling b. manufacturing c. selling
2. It is a slip of printed or written material attached to the
container or wrapper that states the contents and gives other
information about a product.
a. stub b. tag c. label
3. Why do processed food products need to be labeled properly?
a. so that it can be sold easily
b. to tell the consumer what the product is
c. to give name for the product
4. When listing the ingredient of the processed food products,
which of the following order is correct?
a. mango halves, sugar and water
b. sugar, mango halves, water
c. water, sugar, mango halves
5. If the product is being exported or imported, which of the
following information should be indicated in the label?
a. name of the person who manufactured the product
b. date as to when the product was manufactured
c. country of origin

ANSWER KEY 4.3-1

1. a
2. c
3. b
4. a
5. c
 TASK SHEET 4.3-3
Title: IDENTIFY INFORMATION ON LABEL

Performance Objective: Given a label of processed food

products, you should be able to
identify the different information
following the Labeling Law.

Supplies/Materials : label of food products, coupon

bond, pentel pen, scotch tape

Equipment : NA

Steps/Procedure:
1. Using any label of processed food products, mount it
on a coupon bond using scotch tape.
2. Encircle all necessary information available on the
label.
3. Determine what kind of information you have
encircled.
4. Present your work to your trainer.

Assessment Method: Portfolio

Performance Criteria Checklist 4.3-3

 CRITERIA
YES NO
Did you….
1. Mount the label of processed food product
in a clean coupon bond using scotch tape?
2. Encircle all necessary information available
in the label?
3. Determine what kind of information you
have encircled?

JOB SHEET 4.3-3

Title: MAKE YOUR OWN PACKAGED
FINISHED FOOD PRODUCTS
Performance Objective: Given three jars filled with
banana jam, you should be able to craft your own label and
check the condition of processed food products following the
Labeling Law and different methods of checking conditions of
processed food products

Supplies/Materials : 3 jars filled with banana jam,

cap seals, assorted construction
paper, pictures and other designs,
glue, scissors

Equipment : blower (heat gun)

Steps/Procedure:
1. Prepare all materials needed for three jars.
2. Cut construction paper based on the size of the jar.
3. Cut out pictures appropriate as design for the
product.
4. For name of the product, provide the best brand
that will be suited to the product.
5. Make sure that all necessary information will be
mounted on the jar.
6. All information must be properly organize to make it
presentable.
7. Place the cap seal on the top of the jar.
8. Use blower (heat gun) to shrink the cap seal around
the top of the jar.
9. Check the condition of the banana jam following the
different method discussed above.
10. Let the banana jam reach the room temperature
before storing it inside the refrigerator.
11. Present your work to your trainer.

Assessment Method: Portfolio

Performance Criteria Checklist 4.3-3

CRITERIA YES NO
Did you….

1. Indicate the true nature of the food,

normally specific and not generic?

2. Display the name of the product on the

principal display panel?
3. Imply the country of origin if the product
will be exported?
4. Indicate the net weight or net content of the
product?
5. List all ingredients in descending order?
6. Specify other relevant information on other
materials used in the manufacture of the food?
7. Indicate open-date marking/expiry date for
specific products?
8. Add information other than those required
by law such as picture of the food, size of the
container, number of pieces, style of packing,
recipes and direction for use?
9. Check the condition of the packaged
finished food products following the different
method?
10. Let the banana jam reach the room
temperature before storing it inside the
refrigerator?