WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD

GRADE
AGRI-FISHERY ARTS

FOOD (FISH) PROCESSING 12

SECOND
LEARNING SEMESTER

MODULE WEEK 7-8

0
 MODULE
IN
AGRI-FISHERY ARTS
FOOD (FISH) PROCESSING
GRADE 12 SHS

QUARTER 4
WEEK 7-8
DAY 1-10
FOOD LABELLING

Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Efren D. Marcos Romeo G. Uganiza
Joseph C. Salvador
Layout Artist: Nestor M. Lucero
Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

1
Lesson

3 FOOD LABELLING

Every one of us is a consumer and one of the important things that a

consumer must be knowledgeable about is understanding food labels. Food labelling
is one of the requirements that food business owners must follow because it is
governed by law.
Food labelling and its requirements will be discussed in this module. In your
journey through the discussion and different tasks, you are expected to:

Content Standard:
Demonstrate an understanding in packaging of finished/processed food
products.

Performance Standard:
Demonstrate the procedures in packaging of finished/processed food
products independently.

Learning Objectives:
1. Explain the requirements needed in making food labels;
2. Discuss the general rules and regulations as mandated in FDA AO 2014-
0030; and
3. Draw and design food labels.

2
 What I Know

Before you go over this module, answer the succeeding Pre-test. This will
enable you to find out what you already know and what you still need to know about
the lesson. Good luck!

Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. What do you call any substance whether processed, semi-processed, or raw

which is intended for human consumption and including beverages, chewing gum
and any substance which has been used as an ingredient or a component in the
manufacture, preparation, or treatment of food?
A. food B. food additives
C. food science D. food standard

2. This is a form of packaging material which completely or partially encloses the

food including wrappers.
A. container B. packaging
C. plastic packaging D. tumbler

3. Which of the following is any substance not normally consumed as a food by itself
and not normally used as a typical ingredient of the food?
A. food B. food additives
C. food science D. food standard

4. What do you call to any written, printed, or graphic matter upon any article or any
of its container or wrappers or accompanying the packaged food?
A. label B. labelling
C. packaging D. secondary packaging

5. Which of the following is any substance, including a food additive, used as a

component in the manufacture or preparation of a food and present in the final
product?
A. food B. food additives
C. ingredients D. food standard

3
 What’s In

Activity 1
Word Search
Direction: Locate the given words in the grid. Use a separate answer sheet.

1. LABEL
2. FOOD NAME
3. INGREDIENTS
4. TRADER
5. MANUFACTURER

P S S T I L G F A D E N V
M A N U F A C T U R E R A
C E E B P B S R B F S F C
K R T R U E H A U D A G U
A P A P E L C D R S Z J U
G L L N U I U E O I W T M
I I C U M O D R F W E D N
N Z A F O O D N A M E R D
G E P I C K N S S O Y J E
C I N G R E D I E N T S T

4
 What’s New

Before we go further, try to recall the meaning of some terms you might have
come across.
Definition of terms:
CONTAINER It means any form of packaging material which completely or
partially encloses the food (including wrappers). A container
may enclose the food as single item, or several unites or types
of pre-packaging food when such is presented for sale to the
customer.
FOOD It means any substance whether processed semi-processed or
raw which is intended for human consumption and including
beverages, chewing gum and any substance which has been
used as an ingredient or a component in the manufacture,
preparation, or treatment of food.
FOOD ADDITIVES It means any substance not normally consumed as a food by
itself and not normally used as a typical ingredient of the food,
whether it has nutritive value, the intentional addition of which to
food for a technological (including organoleptic) purpose in the
manufacturing, processing, preparation, treatment, packaging,
transport or holding of such food results or maybe reasonably
expected to result (directly or indirectly) in its or its by-products
becoming a component of such food.
FOOD STANDARD It is a regulatory guideline that defines the identity of a given
food product (such as its name and the ingredients used for its
preparation) and specifies the minimum quality factors and
when necessary, the required fill of container. It may also
include specific labelling requirements other than or addition to
the labelling requirements generally applicable to all pre-
packaged foods.
INGREDIENT It means any substance, including a food additive, used as a
component in the manufacture or preparation of a food and
present in the final product (in its original or modified form).
LABEL It includes any tag, brand, mark, pictorial, or other descriptive
matter, written, printed, marked, embossed, or impressed on, or
attached to, a container of food.
LABELLING It means any written, printed, or graphic matter upon any article
or any of its container or wrappers or accompanying the
packaged food.

5
NUTRITION It means any representation which states, suggests, or implies
INFORMATION that a food has particular nutritional properties including but not
limited to the energy value and to the content of protein, fat and
carbohydrates as well as vitamins and minerals.
PREPACKAGED It means packaged or made up in advance in a container ready
for sale to the consumer.
MANUFACTURER It means an establishment engaged in any and all operations
involved in the production of health products including
preparation, processing, compounding, formulating, filling,
packaging, repacking, altering, ornamenting, finishing and
labelling with the end view of its storage, sale or distribution.
TRADER It means any establishment which is a registered owner of food
and food products and/or procures the raw materials and
packing components, quality control standards and procedures,
but subcontracts the manufacture of such product to a licensed
manufacturer. In addition, a trader may also engage in the
distribution and/or marketing of its products.

What is It

Labelling is an important part of the marketing of a product. It is essential as it

helps grab the attention of a customer. It can be combined with packaging and can
be used by marketers to encourage potential buyers to purchase the product.
Packaging is also used for convenience and information transmission.

Food Law is one of the primary aspects that Food Technologists should be
informed of because there are specific rules and regulations locally and
internationally with regard to protecting the health of consumers.

In the Philippines, the Food and Drugs Administration is the national agency
that licenses, monitors, and regulates the flow of food, cosmetics, drugs, and
medical devices. All business owners that are covered by their mandate and
authority especially on the food sector are required to follow their set laws and
guidelines.
The FDA AO No. 88-B series of 1984 was promulgated governing the Rules
and Regulations for the Labelling of Pre-packaged Food Products to establish
standards and quality measures for food.

6
 Revised Regulation and further amendment of certain provisions in this
Administrative Order is stated in FDA AO 2014-030.
Here are the General Rules and Regulations as mandated in FDA AO 2014-
0030:
1. It is illegal for any food label to be false, misleading, and deceptive. Usually, in
the market or even those selling online, we can read label claims like – 100%
Natural Honey but is only made of sugar syrup or drinks made with real fruits
but when you read the ingredients list, you’ll see there powdered form
ingredients bombarded with different food additives– thinking that you are
consuming healthy foods because of the label but actually, you are not or
worst it’s not safe at all especially if it does not come from a trusted
manufacturing brand.
2. Pre-packaged products must not be confusing to relate to other products
through any label representations either directly or indirectly.
3. All food products to be sold in the market must be compliant with the required
information in the label and packaging as mandated by law.
4. All information must be printed legibly and readable by consumers so that if
ever a customer needs to check or research for a certain claim or ingredient, it
will be easy for them to verify especially if one has a special dietary need.
5. Small food package labels can use proportionately reduced size provided that
the prescribed particulars are visibly shown. Brand Name and Product Name
may be indicated for those other small packages that cannot accommodate
label information. This can be seen especially for candy or gum products
where the needed label cannot be imprinted on a wrapper. All information
must be included in either secondary or tertiary packaging and it must not be
sold separately or in retail.
6. Food business owners are required to follow guidelines if they will be having
any Nutrition Claims, Comparative Claims, Health Claims, etc. for their
product. For instance, if their product has a claim of “SODIUM-FREE” in the
label, the condition is, there should only be 0.005g of NA per 100g content.
Claims of “FAT-FREE” means there should be 0.5g per 100g (solids) or 100m
l(liquids). So yes, FREE in labels does not mean that a pre-packaged food
has no specified contents present at all. It only follows a certain minimum
requirement. Guidelines in the Use of Nutrition and Health Claims in Food
(Bureau Circular 2007-002), Codex Guidelines for Use of Nutrition and Health
Claims (CAC/GL 23-1997), and Codex General Guidelines on Claims
(CAC/GL 1-1979 revised in 1991) shall be followed.

7
What label information must food products contain as mandated by law?
(Below are parts of the Guidelines from FDA AO 2014-030.)

1. PRODUCT NAME OR NAME OF FOOD

The name of the product should specify the actuality of the food and should
not be generic. There should also be words or phrases associated to further
understand the exact characteristics of the product.
For example:
PRODUCT NAME: PLANT MILK (Product Name should not be PLANT MILK
only. It must be identified or described for better understanding. Therefore, it can be
labelled as SOY MILK, ALMOND MILK, COCONUT MILK, or whatever is its main
ingredient.

Treatment or process underwent by a product is also advised to indicate such

as STERILIZED, RECONSTITUTED, FREEZE-DRIED, POWDERED, UHT, etc.) It
must be placed on the front label panel where it most likely to be seen at the time of
purchase.
2. BRAND NAME AND/OR TRADEMARK
Printed labels must have the registered brand name or trademark of the
company and must be unique. It is not allowed to be identical to those already
registered with the FDA.

3. COMPLETE LIST OF INGREDIENTS

A complete list of ingredients must be declared on the label and should be
arrayed in descending order of proportion. If a particular component is a product of
two or more ingredients, such mixture ingredient’s composition must be listed in
brackets or parenthesis and must also follow the descending order of proportion.

For Example:
INGREDIENTS: Corn, Vegetable Oil, Maltodextrin, Salt, Cheddar Cheese
(milk, cheese cultures, salt, enzymes)

In declaring food coloring substances, a common name may be used or as

“Food Color(s) provided that it is determined from a plant material. The term
“Artificial Color” shall be used for coal-tar dyes or other synthetic chemical
compounds. As per QUID (Quantitative Ingredient Declaration), when ingredients are
emphasized on the label to categorize the food, the quantities or percentage must be
shown in the ingredient’s list.

8
4. NET CONTENT AND DRAINED WEIGHT
Net weight is different from the gross weight. Net content is the weight or
volume of the food itself without its packaging. Declaration in units must be in the
metric system. Volume is used for liquid products while weight or number of pieces is
used for solid products. Drained weight is being declared if a food item is packed in a
liquid medium where the aqueous solution will be discarded before consumption like
fruit cocktail items, mushrooms in cans, vegetables in brine solutions, etc.
As per the AO, “Multi-unit retail packages must have a statement of quantity
of contents including the information of (1) the number of individual units (2) net
content of each unit, and (3) the total quantity of contents of the multi-unit package in
parenthesis.”

Example:
“10 x 50g sachets (net wt. 500g)
5. NAME AND ADDRESS OF MANUFACTURER, REPACKER, PACKER,
IMPORTER, TRADER, AND DISTRIBUTOR
Food business owners, contact details regardless of the activity must be
declared on all locally manufactured products. This is for consumers to have a
contact reference if ever there are inquiries concerning the food item. As per the
guideline, if the company has a manufacturing plant in different cities or towns, the
head office address would be sufficient in the label if there’s a traceability of code or
mark where the food package is produced.

6. LOT IDENTIFICATION
This is a specific code usually a mixture of numerical and letters to identify
and trace a certain batch of products in the operation. These are normally seen
marked on every pack of food items. Lot codes are also useful for traceability
purposes especially if there is a need for Product Recall.

7. STORAGE CONDITION
This shows the basic instructions for consumers on how to correctly stock
food products upon purchase or after opening, if it needs to be stored in a cool dry
place, it needs to be chilled or put to the freezer. The storage condition of the
product must be printed clearly on the label because it also guarantees that goods
are correctly handled by customers.

9
8. EXPIRY DATE/USE BY DATE/BEST BEFORE DATE
This information is one of the most important marks that should be seen on
the label. As per the guideline, for all locally produced products, the date order must
be in DD/MM/YYYY format wherein the declaration of the DATE and YEAR must be
in NUMERICAL while the MONTH must be in WORDS to avoid confusion (e.g., 08
SEPTEMBER 2020 or 8SEP20).
In a consumer behavioral study conducted by EFSA in 2015, they highlighted
the importance of the “best before” date in food products as a reassurance on
product quality and safety throughout the product’s shelf life.
In their market study, one of the main findings is that up to 10% of the food
waste generated annually in the EU is linked to date marking and 11% of products
sampled have poor legibility of date marks.
Below are the differences of date markings as seen in pre-packaged products.
a. USE-BY
“This label is aimed at consumers as a directive of the date by which the
product should be eaten; mostly because of quality, not because the item will
necessarily make you sick if eaten after the use-by date. However, after the use-
by date, product quality is likely to go down much faster and safety could be
lessened.”

b. SELL BY
“This label is aimed at retailers and it informs them of the date by which the
product should be sold or removed from shelf life. This does not mean that the
product is unsafe to consume after the date. Typically, one-third of a product’s
shelf-life remains after the sell-by date for the consumer to use at home.”
c. BEST BY
“This is a suggestion to the consumer on which date the product should be
consumed to assure for ideal quality.”
USE BY DATE tells you about FOOD SAFETY while BEST BEFORE tells you
about FOOD QUALITY.
Now, there are instances that a product is assumed to be still safe after its
declared date marking. It all depends on the kind of food material. You have to
identify what kind of risk it is being categorized. Is it high, medium, or low-risk food?
Take note also that each person has a different body reaction to food so know
the risk of consuming products past beyond shelf-life marking especially those that
are labelled with Best Before or Expiry Date.
For business owners, it can also be possible to ask your supplier if the shelf-
life can be extendable provided that your supplier will issue a Certificate of Shelf-Life
Extension or Letter of Guarantee.

10
9. FOOD ALLERGEN INFORMATION
This type of notice must be shown below the List of Ingredients if the product
carries components that are known to cause allergic reactions. Certain people have
intolerances or allergic responses to various kinds of food. Different reactions to food
can range from mildly gastrointestinal discomfort, irritable skin rashes, or even life-
threatening anaphylaxis.
Below are foods that are known to cause hypersensitivity and thus need to be
declared:

Cereals containing gluten (wheat, barley, rye, oats, spelt and kamut)
Crustaceans such as crabs, shrimps, crayfish, and lobsters
Mollusks such as oysters and mussels
Eggs and egg products
Fish and fish products
Peanuts, soybeans, and similar products
Milk and milk products
Tree nut and nut products
Sulfur dioxide and Sulphite in concentrations of 10mg/kg or more

9. DIRECTION OF USE

If certain instruction is needed to correctly utilize the food say for example
correct cooking method, it should be displayed on the label.
10. NUTRITION FACTS

It provides a detailed amount of nutrients the food contains such as calories,

protein, carbohydrates (including dietary fiber and sugar), fat (including saturated fat,
trans fat, and cholesterol) and sodium. Other vitamins and minerals included by the
Food Fortification Program may also be included or those other nutrients that are
claimed to be contained in the product shall also be declared. There are third-party
laboratories that offers test for Nutrient Analysis.
All Health and Nutritional Claims must be based on CODEX Guidelines under
CAC/GL 23-1997.

Here is a list of food products that can be exempted by Nutrition Labelling as

per the AO:
1. Foods for special dietary use or medical purpose that is covered under a
separate Codex Standard
2. Bottled drinking water

11
 3. Pre-packaged foods on multi-retail packages such as candies and gums with
a surface area less than 10 cm sq provided that no health and nutrition claim
is made.
4. Foods marketed in restaurants, cafeterias, trains, airplanes, and retail stores
for immediate consumption
5. Coffee and most spices, flavor extracts, food color and those that contain an
insignificant amount of nutrients
6. Bulk supplies for further processing or repacking
7. Food marketed from bulk containers except for products under RA 8976
provided that nutrition information is provided at the point of sale
8. Infant foods and other foods for young children that are governed with a
separate labelling standard
9. Alcoholic beverages must declare percent proof on the label.
11. VOLUNTARY LABELLING

According to GCE’s Food Labelling Requirement, these are typical

information included on food labels but are not required by law. Examples are
Vegetarian or Vegan labels, marketing terms such as Natural, Pure or Fresh,
Serving Suggestions, Methods of Production, Methods of slaughter like Halal.
By complying with the mandatory requirements, it helps consumers raise
awareness and make informed choices about what they are buying especially those
consumers that have special dietary requirements and have food allergic reactions.
SAMPLE FOOD LABEL

Source: https://tinyurl.com/5ccptvbf

12
 Source: https://tinyurl.com/2fm46b3t

What’s More

Activity 2

Direction: Identify what is being asked in the following. Write your answer on a
separate paper.
_________1. This includes any tag, brand, mark, pictorial, or other descriptive
matter, written, printed, marked, embossed, or impressed on, or
attached to, a container of food.
________2. This is a regulatory guideline that defines the identity of a given food
product such as its name and the ingredients used for its preparation
and specifies the minimum quality factors and when necessary, the
required fill of container.

________3. This refers to any establishment which is a registered owner of food and
food products and/or procures the raw materials and packing
components, quality control standards and procedures, but subcontracts
the manufacture of such product to a licensed manufacturer.

13
________4. This shows the basic instructions for consumers on how to correctly
stock food products upon purchase or after opening, if it needs to be
stored in a cool dry place, it needs to be chilled or put to the freezer.
________5. This refers to any representation which states, suggests, or implies that
a food has nutritional properties including but not limited to the energy
value and to the content of protein, fat, and carbohydrates as well as
vitamins and mineral

What I Have Learned

Let Us Remember:

1. The name of the food. This must be a true representation of your product
and must not be false or misleading.
2. A list of ingredients. You must use ‘Ingredients’ as the heading and list the
ingredients used to make the product in descending order of weight.
3. The percentage of certain ingredients. If you emphasize a certain
ingredient on the packaging of your product, such as ‘Chicken Burgers,’ you
must state the quantity of this ingredient as a percentage in the ingredient list.
For example: chicken (75%). This is also a requirement if you highlight the
ingredient with a picture or graphic, such as a cartoon strawberry on the
packaging of a yogurt, or if it is necessary to distinguish the product.
4. Any instructions for use, such as cooking instructions if they are
needed. This includes the cooking equipment, temperature, cooking time and
any other specific instructions needed to prepare the food.
5. ‘Use by’ or ‘best before’ dates. By putting these dates on your products, you
will help customers store and use your food safely, as well as reduce food
waste.
6. Storage instructions. These instructions help your consumers safely store
products before and after opening the packaging, which will ensure they
remain safe to consume. For example: ‘Store in a cool, dry place. Once
opened, refrigerate and consume within 3 days.’
7. Contact details. Include the country of your business, the name of your
business and a contact address.
8. Country of origin or provenance. You must not imply your product
originates from where it was manufactured if you sourced it from somewhere
else. For example, if the tuna used in your product was fished in Canada,
shipped to the UK, and produced into a pre-packaged meal, you cannot say it
is British tuna.

14
 What I Can Do

PART 1: UNDERSTAND
(Creative constructed response)

LEARNING COMPETENCY: (U)

Students are expected to explain the requirements needed in making food labels. (U)

SITUATION:
You are planning to make skinless longganisa and you decide to buy ingredients in
the supermarket and most of the products you bought have their own package and labels.
QUESTION AND CREATIVE WRITTEN OUTPUT:
Answer the following questions below.
1. Why is food label important?
2. What are the requirements needed in making food labels?
SAMPLE PROMPTS/OUTLINE
Food label is important because...
The requirements needed in making food labels are...
STUDENT’S WRITTEN OUTPUT:

CREATIVE CONSTRUCTED RESPONSE HOLISTIC RUBRIC:

RATING DESCRIPTION
4 The answers are correct and complete. They are very detailed.
3 The answers are correct and complete.
2 The answers are correct, but there are some items that are left
unanswered.
1 The answers are vague, and they are not related to the questions.
0 There are no answers from the questions given.

15
 PART 2: DO
(PERFORMANCE TASK GRASPS APPROACH)

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD:
The learner demonstrates drawing and designing food labels for bottled bangus.
SITUATION:
You are hired as a food processor at RP-Korea Seafood Processing Plant in
Dagupan City. One of your tasks is making a food label in Bottled Bangus. Your output
must be drawn or printed and contain the correct information in making food label. Your
output will be graded according to its designs, elements and components, and
presentation.
GOAL: To draw and design a food label of Bottled Bangus

ROLE: Food Processor

PRODUCT: Food Label of Bottled Bangus

AUDIENCE: Production Manager

STANDARDS: Your output will be evaluated in terms of:

Labeling Design
Labeling Elements and Components
Presentation

16
 PERFORMANCE TASK ANALYTIC RUBRIC:

4 3 2 1 0
CRITERI OUTSTANDING SATISFACTO DEVELOPING BEGINNING MISSIN RAT
A RY G ING
Labelin Designs are Designs are Designs are not Designs are No
g perfect, color good and detailed but the very plain and submis
Design combinations color color not attractive; sion
are matched, combination combination fits color
very attractive matches with the food combinations
and appealing, with the product and do not match
and all food slightly with the food
components of product. attractive, but product and all
labeling are some components of
visible. components of the labeling
the labeling are are not visible.
not visible.
Labelin All All Some parts of Labels are not No
g components of components the labeling are indicated at all. submis
elemen the labeling of the indicated but not sion
ts and are indicated, labeling are clear, not well
Compo clear and well properly arranged and
nents arranged. indicated. not all declared.
Presen Presentation Presentatio Presentation is Labeling are No
tation is perfect, very n is good but lacks not presented submis
informative informative information and well; it’s not sion
and and well some parts are clear and lacks
comprehensiv presented. not clear. information,
e; details are
presented and
have a good
quality of
presentation.

TOTAL:

17
 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test to find out how well you have gone through the module.
Compare your score with the pre-test. If you get higher, that means that you have
learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. Which of the following is the weight or volume of the food itself without its
packaging?
A. gross weight B. kilogram
C. milligram D. net content

2. What does “Best Before” tell you about in the food labels?
A. food quality B. food safety
C. food security D. freshness

3. What does “Use by dates” tells you about in the food labels?
A. food quality B. food safety
C. freshness D. grade

4. Which of the following national agencies licenses, monitors, and regulates the flow
of food, cosmetics, drugs, and medical devices?
A. Department of Health
B. Food and Drugs Administration
C. Department of Trade and Industry
D. Bureau of Fisheries and Aquatic Resources

5. This is a specific code usually a mixture of numerical and letters to identify and
trace a certain batch of products in the operation.
A. brand name B. lot Identification
C. nutrition facts D. storage condition

18
Answer Key

19
References
Book

DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC

II (CBLM)-Packaging and Labelling, Public Technical-Vocational High
Schools.
Online Sources
Food Science PH Blogs. Food Labelling Requirements as mandated by Philippine
Law. Accessed April 18, 2021. https://tinyurl.com/3u5v5x4y.

Highspeedtraining. Legal requirements in food labelling. Accessed May 10, 2021.

https://tinyurl.com/46r3jy23.

Republic of the Philippines. Administrative Order No,2014. Accessed April 18, 2021.
https://tinyurl.com/3z5v853k.
Pictures

Healthhub. Reading Food Labels. Accessed May 12, 2021.

https://tinyurl.com/2fm46b3t.
OSM. Skinless Sausage. Accessed May 12, 2021. https://tinyurl.com/5ccptvbf.

20
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

21