FOOD PROCESSING 9

Washing or Cleaning Materials According to Required

Specifications
QUARTER 4, WEEK 8
Name: ___________________________Grade/Section: _______
I.LEARNING SKILLS FROM THE MELC/CG: (TLE_AFF9-12PR-IVg-j-2)
PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES
1.1 Wash or clean materials according to required specifications

II. INTRODUCTORY CONCEPT:

Packaging is materials used to wrap or protect goods. It is also the science,

art, and technology of enclosing or protecting products for distribution, storage, sale,
and use. This worksheet dwells on the discussion of the most optimal way to prepare
the raw and packaging materials and supplies for processing a portion of food.

A. Things to Remember when Washing and Sorting Raw Materials and

Ingredients

Washing (Stansby, 1963). Use clean water in washing the raw materials and
ingredients for processing to remove dirt and prevent contamination of the
products. Washing can be manual or mechanical by using sprayers, tanks, and
conveyor belts. These systems must be properly maintained and kept clean and
sanitary.

Before and after handling food one should perform first proper handwashing.
After washing it is necessary to sanitize the area and the packaging materials such as
bottles, jars, and the like. Below are the sanitizing methods of operation using different
sanitizing agents.

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 Storing (Stansby, 1963). The final part of this section of the GMP requires that
food, ingredients, and packaging materials be stored in a way that will protects
them from contamination and minimize their deterioration.

• Proper storage conditions for each food or ingredient should be pre-

determined (Canham, 1956). Dry food should be stored in containers or in an
environment that protects them from moisture and high humidity conditions. Food
and ingredients that have been refrigerated preciously should be placed in
refrigerated storage. You should also consider how to protect food and ingredients
from other foods and from the plant environment, foods should never be left on the
floor but be stored in protective containers or packages to protect them from
contamination.

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III-ACTIVITIES

A. Ask the students to collect 10 samples of packaging materials. Make a record of the
type of packaging materials and the type and name of food/fishery products being
packed. Follow this format.

II. (Product Information Brand Name)

Product Name:
Name and Address of the Manufacturer:
Ingredients:
Product Specifications:
Type of Packaging Materials:
Description of the Product as packed:
Storage Condition Requirements:
Date it was packed:
Expiry date:
Food Application:
Code Number:

B. What’s In?

Prepare five empty bottles for packaging Mango Jam as shown in figure 3
according to required specifications.

Figure 3. Sample packaging materials for Mango Jam

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IV. SCORING RUBRICS / ANSWER KEY:

A. For rating reflection

Indicators 3 2 1
The sentences used relates entirely to the assigned
topic or issue.
The message of the essay conveys a genuine personal
view regarding the topic or issue.
The work is original.

B. Key to Correction
Activity 1: Answers may vary
Activity 2: Use the rubrics
Criteria 5 4 3 2 1

Preparation of tools and raw materials

Application of procedures

Safety work habits

Speed/time

Appearance of finished output

V: REFLECTION:

Why it is Important to prepare the packaging of process product properly?

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

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 VI. REFERENCES FOR LEARNERS:
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module in Food Processing 9
TVL- FOOD PROCESSING 9 ,Fourth quarter-Module PREPARE RAW AND
PACKAGINGMATERIALS AND SUPPLIES FOR PROCESSING

Curriculum Guide for Food Processing Grade 9

TVL- FOOD PROCESSING 9 ,Fourth quarter-Module PREPARE RAW AND
PACKAGINGMATERIALS AND SUPPLIES FOR PROCESSING

Curriculum Guide for Food Processing Grade 9

MELCs in Food Processing pp. 497-499

Note: Practice Health Protocols at all times.

Writer/s:
Content Validator/s:
Language Editor/s:
Illustrator/Lay-Out Artist:
Reviewer/s:
ROV Development Team
DEVELOPMENT TEAM
LINA C. MIRARAN CAM.SUR
ARLANDO A. IMPERIAL CAM.SUR
ALBERTO NOLASCO-DIVISION CAM.SUR
LALAINE V. FABRICANTE, EdD. EPS 1-CAM.SUR
MIGUEL P. BARCIA DIV.AFA COOR., CAM.SUR
GRACE U. RABELAS EPS, LRMDS
CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst.Regional Director
GILBERT T. SADSAD Regional Director

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