Department of Education

National Capital Region

Schools Division of Parañaque City
Self – Learning Module
TLE 9 Cookery Quarter 2 Week 2
Package Prepared Food Stuff

In this module you will learn about “Packaging food items.” In your
previous module, you have already learned about selecting the packaging
materials. There are different kinds for specific foodstuff. Now you will know
how to safely store and transport food items in compliance with
Occupational Health and Safety Procedures.

Learning Competencies (Essential Competencies)

LO 2. Package food items (TLE_HECK9- 12PF-IVi- 20)

Objectives

In this lesson, you should be able to:

1. Analyze food items in compliance with Occupational Health and Safety.

2. Appreciate the importance of appropriate packaging method according to
enterprise standards.
3. Collect food packaging label according to industry standards.

Let’s Recall (Review)

Identify what is asked in each item. Write your answer on your answer
sheet.

1. It is a thin and transparent material made of cellulose, containing

varying amounts of water and softener.
2. It describes the packaging materials which are preformed, which are
generally not foldable and have a certain amount of content.
3. Tinplate and aluminum are part of this group.
4. Encloses food in material for physical, chemical, biological protection
and resistance to tampering.
5. Materials made from wood pulp.

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 Let’s Understand (Study the Concept)

Food Safety on Storing and Transporting Foods

Paine (1962) defined food packaging as “art science and technology for
the preparation of goods for transport and sale.” More specifically, it is a way
of ensuring that the product reaches the end user at least cost in good
condition. In effect, the packaging material provides for the means of
transporting a product from one place to another with at least the least
possible cost of maximum protection. With this in mind, it may be noted
that the primary function of packaging in agricultural nations is its ability to
contain agricultural products from the time of harvest to the point of use by
the consumer. Post-harvest handling, which includes the choice of
packages, plays a key role in the pursuit of maximum utilization of farm
produce. For example, fruits as sensitive as strawberries need very
protective containers from the time they are harvested to the time they are
packaged for sale. They need effective protection, which is generally true for
most fruit and vegetables, as it is known that many farm losses are
traceable to poor handling and containerization at the farm site.

A package is expected to perform three major functions:

1. To contain - During harvest time, packages could mean crates, baskets,

boxes, and the like containing farm produce in bulk. They are also
necessary to enable products to be stacked 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
bulk containers to unit packs.
2. To protect - When the rough handling of perishable food is minimized,
the rate of deterioration slows down. This is clearly evident in the case of
farm products, which have been effectively protected by the proper use of
the right containers.
3. To help sell - The package itself helps to promote the product.

Storing and Transporting of Food

The following are important things to consider when storing and

transporting food:

a. Hazards of loading and unloading

b. Movement of vehicles
c. Warehousing methods and environmental conditions like relative
humidity and temperature changes.

Food is packed in terms of quality, shelf life, microbial condition and portion
control. Poor packaging of food causes spoilage of food. Here are other

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factors that can cause spoilage of food:

p pH of Food - This simply indicates the inverse quantity of hydrogen

ion available in the food system. This is often associated with food
acidity.
p Moisture Content - This relates to the physical state of the food itself.
Products with very high moisture content could be liquid, while those
with very low free moisture content could be dried or frozen. The
higher the moisture content, the greater the chances of microbial
growth and chemical changes.
p Amount and Nature of Fat Content - Chemical processes also
accelerate the breakdown of fats in food. Products with high fat
content, such as oils, butter, soft cheese, fried foods and the like, tend
to spoil quickly when not properly packaged. Exposure to the
atmosphere causes rapid oxidation of the fat to free fatty acids in food.
p Enzyme System - These are chemical processes such as fermentation
and hydrolysis that occur in high-humidity food, especially in the
presence of ambient tropical temperature oxygen. When food
undergoes these processes, it changes its texture, taste, smell and
color. Under these conditions, the product may be considered spoiled.
p Initial Microbial Load - This means that microorganisms thrive best
in high-humidity foods such as molds, yeast, and bacteria that grow
faster in high-humidity foods.

Classification of packaging according to use:

p As a Primary Package - This type of package is

intended to contain the product directly. It will
therefore be in direct contact with the goods.
p As a Secondary Package - This is used to
contain a specified number of unit packs. Its
main function is to allow the packing of units
to be carried in bulk.
p As a Tertiary Package - When transporting in
bulk, tertiary packages is used for transport or
storage in large warehouses.

Methods of Food Packaging

a. Home Canned Foods - One of the oldest and

most common methods of household food
packaging. The seals must also be airtight to
prevent the growth of bacteria.

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 b. Freezing and Chilling Food - Freezing can be
done using a variety of methods. Examples are
frozen vegetables, berries and other fruits.
c.

d. Canned Foods - Food that is commercially

canned is cooked before being placed in the can
to prevent E. Coli bacteria. It comes in a wide
variety, from meat to vegetables to fruit.

e. Foil Packaging - Foil wraps are often pouches

that are filled and then the bottom and top of
the pouch is sealed with a heat seal similar to
those used with commercial frozen packaging.
Usually best with dried fruits, baked gods or
grain products.

The following should be on the label:

p Net quantity
p List of ingredients
p Name under which the product is sold
p Date of minimum durability
p Name or business name and address of the manufacturer or packager
p Quantity of certain Ingredients
p Beverages with more than 1.2% alcohol by volume must declare their
alcoholic strength
p Place of origin of the foodstuff if its absence might mislead the
consumer to a material degree

Let’s Apply

Choose the letter of the answer that best describes the question. Write your
answer on your answer sheet.

1. This type of package is intended to contain the product directly. It will

therefore be in direct contact with the goods.

a. Primary Package b. Secondary Package c. Tertiary Package

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 2. One of the oldest and most common methods of household food
packaging. Fruits and vegetables are placed in glass jars and sealed in
jars by heating the jars and then put a rubber stop jar on top of the jar.

a. Foil Packaging b. Home Canned Foods c. Canned Foods

3. What major function is described as consumers are first attracted to the

beauty, novelty or additional use of packaging materials?

a. To contain b. To protect c. To help sell

4. One of the factors that causes food spoilage is microorganisms thrive best
in high-humidity foods such as molds, yeast, and bacteria that grow faster
in high-humidity foods.

a. Moisture content b. Initial Microbial load c. pH of food

5. This type of package is for bulk transport or storage in large warehouses.

a. Primary Package b. Secondary Package c. Tertiary Package

_
Let’s Analyze

Answer the following questions. Write your answer on your answer sheets.

1. What is the importance of food packaging?

2. Give some causes of food spoilage related to its packaging.

Let’s Try (Evaluation)

Enumerate the following. Write your answer on your answer sheets.

A. Methods of food packaging

1.
2.
3.
4.

B. Classification of packaging according to use

1.
2.

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 3.

C. Factors that can cause food spoilage

1.
2.
3.

Let’s Create

Collect 5 food labels. Take a picture and list down the details of it.

Excellent Good Fair Poor

Criteria
(5 pts) (3 pts) (2 pts) (1 pt)
Understanding Understanding
Content Understanding Understanding
of topic is very is somewhat
Accuracy is clear. is unclear.
evident. clear.
Content Give 5 Give 3 Give 2 Give 1
Relevance examples. examples. examples. example.