Department of Education

SPTVE
COOKERY 9
Prepare Packaged Food Stuff
Module 2

ELEANOR DESPUIG
Writer

VALENTINA A. BALLESTEROS
Validator

JOSE RUBY N. SALAN

Layout Artist

Schools Division Office – Muntinlupa City

Student Center for Life Skills Bldg., Centennial Ave., Brgy. Tunasan, Muntinlupa City (02) 8805-9935 / (02) 8805-9940

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WHAT IS THIS MODULE ABOUT?

The module covers the skills, knowledge and attitudes required for packaging
prepared foodstuffs. It includes storing and transporting of foods.

WHAT WILL YOU LEARN?

After completing this module, you should be to:

1. ensure suitable packaging, storing and transporting food;

2. select packaging appropriate to specific food; and

3. package food according to needs.

WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know on how to package food items. Read and
understand the questions below. Choose the letter of the correct answer and write it on your
answer sheet.

PRE-TEST
Direction: Choose the letter of the correct answer to complete the sentence and write it in your
answer sheet.

1. It refers to the art, science, and technology of preparing foods for transport and sale.
a. containerization c. food produce
b. food packaging d. harvesting

2. The following micro- organisms except one best thrive in high moisture.
a. bacteria b. botulinum c. molds d. yeast

3. What type of packaging is used for transporting bulk products?

a. containerization b. primary c. secondary d. tertiary

4. The process in which foods change in texture, flavor, odor and color.
a. bacterial changes c. mechanical changes
b. chemical changes d. microbial changes

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 5. This indicates the inverse amount of hydrogen available in the food system
a. fat content c. moisture content
b. initial microbial food d. pH of food

6. This term refers to packaging in large standardized containers for efficient

shipping and handling
a. aseptically c. containerization
b. bulk d. packaging
7. Which of the following flexible packaging is made from wood pulp?
a. cellophane b. glass c. metal d. paper

8. Packaging material which is made from limestone, sand, soda and ash.
a. cellophane b. glass c. metal d. paper

9. A thin and transparent material that is made of cellulose and contains variable amount
of water and softener.
a. cellophane b. glass c. metal d. paper

10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane b. glass c. metal d. plastic

LESSON 1: ENSURING SUITABLE PACKAGING, STORING AND

TRANSPORTING OF FOOD

WHAT IS THIS LESSON ABOUT?

The lesson deals with ensuring suitable packaging, storing and transporting of food. It
includes hygiene practices and food safety regulatory on the storage and transportation of
food.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. control portion practices and principles; and
2. practice hygiene and food safety regulatory on storage and transportation of food.

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LET US STUDY

Food Packaging has been defined by Paine (1962) as the “art science and technology of
preparing goods for transport and sale”. More specifically, it is a way of making sure that a
product reaches the end user in good condition at the least cost. In effect, a packaging
material provides the means of transporting a product from one place to another with
maximum protection at the least cost. With this in mind, one may note, that in agricultural
nations, the first function of packaging lies in its ability to contain agricultural products from
the time of harvest to the point of use by the consumer.

Basic knowledge of food packaging would at once appear most important. Post- harvest
handling, which includes choice of packages, plays a major role in the quest for maximum
utilization of farm produce. For example fruits as sensitive as strawberries need very
protective containers from the time of harvest to the time they are packaged for sale. They
need effective protection which is generally true for most fruits and vegetables as it is known
that much farm losses are traceable to poor handling and containerization in the farm site.

A. Portion Control Practices and Principles

Three Major Functions of Packaging:

1. To contain - during harvest time, packages could mean crates, baskets, boxes and the
like to contain the farm produce in bulk.

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 These are also necessary to allow for stacking the products in their containers for storage at
the warehouse or while awaiting transport, distribution or actual use.
At the food processing plant, the function of the package changes from concern mainly with
bulk containers to unit packs. Users of food products for household consumption may need
the goods in smaller packages. Consumers generally have varied volume requirements for
food products. Hence, packages are made to fit their need by allowing them to contain
different quantities of food.

2. To protect - when rough handling of perishable foods are minimized, speed of

deterioration slows down. This is clearly observed with the farm products which have been
given effective protection through proper use of the right containers.

To help sell- consumers get attracted first to beauty, novelty or additional utility of packaging
materials. Many chocolate candies outsell each other through their package presentations.

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Activity 1.1
Below are items showing the three (3) major functions of packaging. Identify and write the
function or purpose. You may write more than one answer per item if applicable.

1. 2.

3. 4.

5. 6.

7. 8.

9. 10.

Storing and Transporting of Food

The following are important things to consider when storing and transporting food:
a. the hazards of loading and unloading
b. the movement of vehicles

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 c. the warehousing methods and the environmental conditions like relative humidity and
temperature changes.

Food is packed in terms of quality, shelf life, microbial condition and portion control.

a. pH of food- This simply indicates the inverse amount of hydrogen ion available in the
food system. This is oftentimes associated with acidity of food. Thus, foods with high
amounts of hydrogen ion have low pH and this is considered to have acidic taste. For
instance, green mangoes have generally lower pH (Ph below 4.0) and therefore have high
acidity.

b. Moisture content – This is related to the

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

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

d. Enzyme system – These are chemical processes like fermentation and hydrolysis
which occur in high moisture food,
especially in the presence of oxygen of
ambient tropical temperature. When
foods undergo these processes, they
change in texture, flavor, odor and
color. Under these conditions, the
product may already be considered
spoiled.

e. Initial Microbial load – This means that micro-organisms thrive best in high moisture
foods like molds, yeast, and bacteria they grow faster in food with the high moisture content.

A package can be classified according to its use as follows;

As a primary package – This type of package is meant to directly contain the product.
Hence, it gets in direct contact with the goods. Thus, this package is expected to meet all the
requirements for the safety and protection of the consumers like tetra packs or canned food
packages

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As a secondary package – This is utilized to contain a specified number of unit packs.
Thus, it may contain a dozen tetra packs or 2 dozen of tin cans or a gross of candies and so
on. Its major function is to allow for the unit packs to be carried in bulk.

As a tertiary package – When transporting in bulk, the secondary package may have to be
packed again for greater protection and for bulk transfer. Use of tertiary package is normally
for bulk transport or storage in large warehouses.

Activity 1.2
Explain the effect of the
following factors to food
and food packaging.
Copy the graphic organizer
on a separate paper (bond
paper, oslo, colored paper)
This will be submitted to
your teacher

Activity 1.3
Classify the kind of package according to use.
Bulk transport a dozen of tetra packs pack of candies tetra packs
Canned food 2 dozens of tin cans

Primary Secondary Tertiary

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Self-Check 1.1
Identify what is being described

1. This is associated with acidity of food.

2. This refers to the physical state of food that affects microbial growth and
chemical changes.
3. This is a factor to consider when packaging products like oils, butter and fatty
foods.
4. Chemical processes which occur in food specially with high moisture
content.
5.--7 Three major functions of packaging
8.-10 Classification of packaging

LESSON 2: SELECTING APPROPRIATE PACKAGING MATERIAL TO

SPECIFIC FOODSTUFF

WHAT IS THE LESSON ABOUT?

The lesson deals with selecting packaging appropriate to different food items.

WHAT WILL YOU LEARN?

At the end of the lesson, you are expected to:
1. Perform packaging according to food safety requirements and regulations.
2. Select and use packaging materials and methods for different food items.

LET US STUDY

A. Requirements for Packaging

There are a number of packaging materials available to the manufacturer. In choosing the right
materials, it would be wise to consider the requirements for packaging of food.

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1. The packaging must be simple and expensive Packaging is
added cost to the product; hence, its cost should be
compatible with the value of the product. Also, bear in mind
that the consumer is usually interested only in the product and
not in its package.

2. It must preferably be transparent and have glossy surfaces

to attract consumers. Consumers prefer to see what they are
buying, otherwise, they would think that they are being
cheated. Hence, products which are sensitive to light should
be packed in transparent material. Foods which are rich in fat
may be wrapped or contained in materials which are not
transparent.

3. It must have control over transfer or moisture

Flour mixes or soup mixes must be packed in a material that
does not allow entry of water vapor from the atmosphere to
prevent lumping or caking. Some foods are allowed to escape
their moisture first before packaging to avoid sweating and
condensation of water vapor.

4. It must have control over transfer of other gases/vapors. Fruits

and vegetables continue to respire after harvest. Respiration is a
process where they give up oxygen which may result to
fermentation. Too high concentration of carbon dioxide may injure
fruits. In some instances, where the packaging material does not
allow adequate gas transfer, it may be perforated.

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5. It must protect the food from crushing
This is particularly important for the shipping of secondary
container. It must not contain any toxic constituents. This is
especially important if the material comes in direct contact
with the food.

6. It must be able to withstand a wide temperature range in storage and use

Frozen foods must be packed in material that can tolerate storage temperature of 18% or
lower.

B. Characteristics of Different Packaging Material

1. Flexible packaging material

 Cellophane - is a thin and transparent material
that is made of cellulose and contains variable
amount of water and softener. Cellophane is
used to wrap baked good confectionary, snack
foods, processed
meats, coffee and tea, pasta products and wet produce.

 Plastics – are man-made polymers of very high

molecular weight. Because of their excellent
physical properties (e.g. strength and toughness),
flexibility, light weight and resistance to cracking,
plastics have found wide applications in the food
industry. The basic polymer material with the
necessary
additives can be converted into various forms: films, trays, tubs, pouches, sachets,
blister packs and shrink wraps.

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  Paper and paperboard are
materials made from wood pulp.
The former is usually thinner than
the latter and possesses less
rigidity and strength, and is more
flexible. Initially, paper
was only used for dry foods because it could not retain its strength under wet
conditions. Nowadays, technology has improved its manufacture which made it
resistant to moisture, gases and grease.

2. Rigid packaging materials – the word rigid connotes hardness and inflexibility. It
describes those packaging materials which are preformed, generally cannot be folded and has
a definite volume for its content. They are classified as follows:
 Glass is made from limestone, sand, soda, and ash. These components are melted
together at a room temperature of
about 1527.8˚C (2800 ˚F) in a very large
surface. Glass is chemically inert that it does
not react with the food. Once sealed, it is
impermeable to moisture and gases. It may
also be reclosed after opening.

 Metal such as tinplate and aluminum

belong to this group. Tin cans are not as
chemically inert as glass containers. They can
corrode in time and impart a “thinning flavor
and an off-color to food. Tin cans are lighter
than glass containers. They are
not prone to thermal shock. Upon sealing, it is impossible for gases and moisture to
enter. Aluminum on the other hand, is widely used as cans, as foil wrapper for dairy
products (butter, cheese) and chocolate, as a component of laminates and as tubes. An
aluminum can is lighter in weight than a tin can. Aluminum is non-toxic and is a good
barrier to light, gas, moisture and odors.

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Activity 2.1
Suggest the appropriate material for packaging the following food products. Explain the
reason for your suggested packaging. This will be submitted to your teacher.

Food Item Packaging

1. Whole fruits
2. Baked goods
3. Sliced salad vegetables
4. Cooked dishes
5. Atsara / pickles
6. Kakanin

Activity 2.2
Metal and glass are rigid packaging material. Below are scrambled words that describe metal and
glass. Arrange them to form the right word.

1. PTELANIT
2. MUINMUAL
3. ANDS
4. HAS
5. OSAD

Self-Check 2.1
Identify what is being described.
1. This material can be seen in various forms such as films, trays, tubs,
pouches, sachets, blister packs and shrink wraps.
2. It is a thin and transparent material often used to wrap baked goods,
processed meats, coffee, tea and wet produce.
3. These are materials made from wood pulp. Ideal for packaging dry foods.
4. A rigid packaging material made from limestone, sand, soda and ash.
5. Tin plates and aluminum belong to this group

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LESSON 3: PACKAGING FOOD ACCORDING TO NEEDS

WHAT IS THE LESSON ABOUT?

The lesson deals with packaging food according to needs.

WHAT WILL YOU LEARN?

At the end of the lesson, you are expected to:

1. Pack foods in compliance with hygiene, occupational health, and safety and local health
regulations.
2. Observe environmental requirements for food packaging area.
3. Adopt appropriate packaging procedures according to enterprise specifications.
4. Label food according to Philippine Packaging Regulations.

LET US STUDY
A. Some suggestions on how to store and transport food safely and
hygienically:
a. Use clean and sturdy wooden pallets. Stack the cartons on the pallets properly.
b. Improperly or disorganized stacking may cause uneven distribution of weight that may
damage stocks.
c. Stack cartons tightly to avoid unnecessary movement inside the truck during transport. In
joint shipment with other products like canned goods, stack the cartons on top.

B. Designing a Package for Food

When designing a package for food one has to consider three things about the food product:
1. Product properties
Consider the factors of potential “damageability” of the product to be packaged.
2. Method of distribution
Consider the
 hazards of loading and unloading
 movement in vehicles

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  warehousing methods
 environmental conditions like relative humidity and temperature changes.

WHAT HAVE YOU LEARNED?

Write your answer on a pad paper. This will be submitted to your teacher.
1. Explain why packaging must be simple and inexpensive?
2. Give examples of products that must be packed in transparent packaging. Explain
why.
3. Why are fruits and vegetables are often packed in perforated packagings?
4. How do you pack products like flour?

LET US APPLY WHAT YOU HAVE LEARNED

Performance Task 1
Make a simple box that can be utilized for packaging food item. (
Photo credit: how to make a box. www.wikiHow.com)

Making a Pillow Box

A. Materials

B. Steps
1. Gather your materials.
2. Print or draw a pillow box
template.

3. Cut out your template

4. Score the fold lines
5. Fold your box in half along the center of the fold line.

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 6. Fold and glue the tab.
7. Assemble the main part of the box.
8. Fold the curved edges inward to finish your box.

Rubric for rating your output

CATEGOR 4 3 2 1
Y
The packaging shows The packaging shows The packaging The packaging looks
that the creator took that the creator took design and thrown together at
great pride in his/her pride in his/her work. construction were the last minute. It
Design of
work. The design and The design and planned. The item appears that little
Exterior
construction look construction look has several flaws design or planning
Packaging
carefully planned. The planned that detract from the was done.
item is neat. from the overall look. overall look. Craftsmanship is
poor.
The package is sturdily Most of the package is Some of the The package is
built and resists sturdy, but there was package is sturdy flimsy and fell apart
crushing and one weak spot that but more than one easily. Damage to
Durability
movement in durability caved in or tore with weak area caved in package contents is
test. pressure and or tore with pressure inevitable.
movement. and movement.
Total
Score

Performance Task 2

Prepare a product proposal. Written

on one bond paper
1. Suggest a food product ideal either for the pillow box that you created
2. Justify/Give reasons why it is the product appropriate for the pillow box.
3. Explain what measures will you take to keep your food product free from food
contamination.
4. Suggest ideas how to sell your product.
5. Draw the product and the box side by side.
6. Submit the box/bag and the product proposal to your teacher.

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POST TEST
Read the questions carefully and answer on a separate sheet. Write the letters only. Your answer
sheet will be submitted to your teacher.

1. It is the art, science, and technology of preparing foods for transport and sale.
a. containerization c. food produce
b. food packaging d. harvesting

2. The following micro- organisms except one best thrive in high moisture
a. bacteria b. botulinum c. molds d. yeast

3. What package is used for transporting bulk products?

a. containerization b. primary c. secondary d. tertiary

4. The process in which foods change in texture, flavor, odor, and color
a. bacterial changes c. mechanical changes
b. chemical changes d. microbial changes

5. This simply indicates the inverse amount of hydrogen available in the foodsystem
a. fat content c. moisture content
b. initial microbial food d. pH of food
6. This term refer to packaging in large standardized containers for efficient shipping and
handling
a. aseptically c. containerization
b. bulk d. packaging

7. Which of the following flexible packaging is made from wood pulp?

a. cellophane b. glass c. metal d. paper

8. Packaging material which is made from limestone, sand, soda and ash.
a. cellophane b. glass c. metal d. paper

9. A thin and transparent material that is made of cellulose and contains variable amount
of water and softener.
a. cellophane b. glass c. metal d. paper
10. This packaging material is man-made polymers of very high molecular weight.
a. cellophane b. glass c. metal d. plastic

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Key to Correction

Activity 1.1 Self-Check 1.1

1. to contain/protect 1. pH of food
2. to contain 2. moisture content
3. to protect/contain 3. amount and nature of fat
4. to sell/protect/contain 4. enzyme system
5. to contain/protect 5. to contain
6. to contain/protect 6. to protect any order
7. to sell/contain 7. to sell
8. to protect 8. Primary packaging
9. to sell/contain 9. Secondary packaging any order
10. to sell/contain 10. Tertiary packaging
Activity 1.3 Self- Check 2.1
1. primary-tetra packs, canned foods 1. plastics
2. secondary –a dozen of tetra packs 2. cellophane
dozen of tin cans, pack of candies 3. paper and paper board
3. Tertiary- bulk transport 4. glass
5. metal
Activity 2.2 Pre test
1. tinplate 1. B 6. C
2. aluminum 2. A 7. D
3. sand 3. D 8. B
4. ash 4. B 9. A
5. soda 5. D 10. D

DISCLAIMER:

Most of the content of this module is lifted from CBLM in Food Trades Y4, copyright,
Department of Education 2008. Graphics were added to enhance students’ understanding of
concepts. Likewise, relevant activities were added to make the module appropriate for
distance modular learning. The activities were prepared by Cynthia Abay. Borrowed
materials included in this module are owned by their respective copyright owners. The
publisher does not claim ownership over them