CDIO

( FOOD PACKAGING : FAST FOOD )

Group members :
- Nur Tasnim Binti Razali ( 02DTM20F1002 )
- Aliff Marwan Bin Sidang Ismail ( 02DTM20F1024 )
- Farah Husna Binti Rosli ( 02DTM20F1012 )

A. Planning and preparation

1. Evidence of discussion every week :

 2. Evidence of brainstorming :

3. Gantt chart :

Task Week
No Stage
Description 1 2 3 4 5 6 7 8 9 10 11 12 13 14
1 3 members Group forming
2 Planning and Conceive
preparation
3 Discussion Conceive
4 Task Design
distribution
5 Implication Design
6 Safety Design
distribution
7 Basic concept Implement
8 Materials Implement
9 Packaging Implement
producing
10 Labelling Operate
11 Conclusion Operate
12 Prepare for Presentation
presentation
13 Complete the Presentation
presentation
14 Prepare for Report
CDIO report Submission
B. Allocation of roles and teamwork

1. Task distribution :

Description of Task Team Member

a.
Conceive some ideas All members in charged
b.
Produce the product Aliff Marwan
c.
Produce a video of the product Farah Husna
d.
Make a report about the product Nur Tasnim

2. Basis of the distribution of task :

We divided the tasks based on the capabilities of our group members.

3. The implication to team performance if one of the members failed to carry out the
task assigned.
The team performance will decline if one of them does not perform well and
that will also affect the scores of other members.

C. Hazard Identification and Safety Precautions

1. TWO (2) possible hazards related to cleaning, using sharp tools, hazardous
material, maintenance and personal hygiene associated with processing/
modification of the product :

i. Using sharp tools

• Serious injuries will occur if using sharp and rusty equipments.
• Will cause some accidents due to place the equipments in a
cluttered and incorrect place.
ii. Material maintance
• The heat from the cooking temperature will make the food absorb
the metal content found in the aluminium foils.
• The box used is taken from a container that has been stored for a
long time and this will cause food contamination as it has dust on
 the surface of the box.
iii. Personal hygiene
• Contamination will occur if food handlers use their hands to serve
food without preparing or using special tools such as chopsticks to
place chicken, fries, wedges and others in fast food containers.
• Germs will stick to the hands if the food handler does not wash
their hands before starting their works immediately after using the
toilet and after handling raw ingredients or any contaminated
materials.
iv. Cleaning
• Food handlers do not adhere to hygiene regarding food handling
and use of food utensils and food containers. The food is also
placed everwhere and in contact with any objects or substances
that can contaminate them.
• The dirty environment causes the food handled to be unclean and
not free from garbage, pests, dirt or soot, ashes of raw material.

2. THREE (3) safety precautions that our team would take in relation to the hazards
identified when our team produce the product :

i. We will plan the use of tools and materials carefully before doing a
project.

ii. We will make sure the tools used are appropriate to the work to be
done.

iii. We will make an assessment of ourselves in terms of the accuracy of

work steps, work results and work place conditions to ensure that all
tasks can be done systematically.
D. Production of packaging and assessment
1. Production of packaging :

i. Basic concept of food packaging

• One of the major concepts of packaging is to

Protection provide for the ravages of time and environment
for the natural and amnufactured products.

• The packaging conveys necessary information

to the consumers. Packaging of food products
Information is required to provide information on methods
of preparations.

Utility of • Companies use attractive colours, logos, symbols and

caption to promote the product that can influence
use customer purchase decision.
 ii. Materials packaging and its functions

Material Function

Aluminium foil - Maintains the colour,

aroma, taste and shape of
food.

- More effective in keeping

food flavour and moisture
compared to plastic sheets.

Box - Can keep the food clean and

prevent dirt from
contaminating it.

- Can protect food from

physical damage, moisture,
oxygen and light.

Wallpaper - Can differentiate our

product from others.

Pvc board - Strong and sturdy to shape

the product to be made.

- Good bending strength.

Double tape - To attach a material that is

between 2 sides.
iii. Packaging sketching and planning

Original Packaging Modify Packaging

iv. Flowchart packaging production :
2. Evaluation of packaging :
i. Advantages of the new packaging are :-
• This packaging will guarantee the quality of the goods as it can
protect the goods physically, protect the food from pollution of
physical and biological damage and to assist in the sale of the food.

• It also facilitates the work of sending, storing and exhibiting goods.

In addition, it conveys information of goods to consumers so that
consumers can self-evaluate the products sold.

• This fast food packaging also has high strength. Therefore, it is

able to accommodate heavy loads in large quantities.

• The fast food packaging we designed will also retain the heat of the
food and the food is not easily stale. Therefore, we can carry food
over long distances. In addition, it is also a good barrier to gas,
steam, light and odor.

ii. How the packaging works :

Evaluating of packaging :

i. Comment on the quality of the packaging obtained.

• Maintain the freshness of a product such as food
• To protect the product from influencing factors such as time, taste, smell
and perishable food.
• To attract buyers by using the advantages in ters of design and color
selection.
• Make it easy for a product to be taken anywhere.

ii. Conduct a success / failure anylysis on this product.

We think this product is a success project since we all have a great

teamworks toward each other. All members of the team gave the best
coorperation and each members perform the tasks that have been divided.

Besides, other contributors to success was the material and items that
we used to produce this food packaging was easy to find and very affordable
that we do not have to spend quite a lot of money to buy them.

iii. Recommendations on how we would do further to improve this packaging.

• Add space to place other fast food items such as sausages, nuggets,
meatballs so as to attract customers to buy it and add a chopstick to
make it easier for customers to eat.
• Make a place to put water on the packaging on the left and put ice
cream on the right to make it easier for customers to enjoy it without
feeling difficult.
E. Labelling on packaging

F. Conclusion

In conclusion, packaging products that we have designed will definitely give

suitability to customers because it can fill the food more perfectly and also this
packaging is very suitable for food such as fast food. In addition, this
packaging also provides safety to customers as it can protect food from
damage and contamination during distribution. In addition, it can protect food
from water, vapors, gases, odors, microorganisms, dust and tremors.
Therefore, it is not toxic to food. However, these packaging is recyclable and
also easy to dispose.
G. References
I. http://m.my.china-alufoil.com/info/aluminium-foil-use-for-food-container-
35931610.html

II. https://ms.unitinal.com/asas-pembungkusan-makanan-minuman/

III. https://www.pvcboardsurabaya.com/2017/03/apa-itu-pvc-board.html?m=1

IV. http://m.my.dxcpak.com/news/advantages-of-aluminum-foil-bags-27116264.html