Food Labeling

Food labelling contains information provided by food businesses about their

products. It covers all food that is sold to the consumer directly as well as food sold
to cafés, restaurants and other catering establishments. It is controlled by law so it is accurate,
not misleading and safe.

Why is it important?
❖
It educates the consumer about the food they buy.
It helps consumers to make informed choices.
❖
It helps consumers to store and use the food safely.

❖
I. Presenting information
– Minimum font size
A minimum font size has been set for all mandatory information on
most food labels.

Minimum font size is: 1.2mm (“x-height”) , 0.9mm largest surface less
than 80cm²

II. Mandatory information(what must be on the label)

1. Product Identity or Name. The

name should distinguish the
product from other products of
the same type.

2. The list of ingredients .The list

of ingredients on a food label
must have a heading that
includes the word ‘ingredients.’
In most cases, ingredients have
to be listed in descending order
of weight when the product was
prepared.

3. Net quantity. This is the weight or

volume of the product without
the packaging. It must be

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 provided in metric units (kilos
and grams or litres, centilitres
and millilitres).

4. Instructions for use. These are

the manufacturer’s instructions
for preparing the food.

5. Open-date marking for

specific food. This information
is about indicating a date on
food labels/packages for the
purpose of informing the
consumer about the expected
quality of product at a given
period of time, provided that it
has been properly stored. There
are two main types of date
marks required
a. Best before – This date mark
appears on most pre-
packaged foods –
Consumers can use the food
after this date but it may not
be best quality.
b. Consume before – This date mark
appears on perishable
foods – Consumers risk food
poisoning if they use the
food after this date.

6. Storage conditions and/or

conditions for use. Following
these instructions makes sure
the food will last as long as the
date shown if it hasn’t been
opened, or that it remains safe
after opening.

7. The name or business name

and address of the food
business operator
❖ The label should contain
the name or business
name and address of the
food business operator
in the European Union.

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❖
If a consumer is not

is labelled, theysatisfied
should with how a food
contact the food
business operator.

8. Country of origin or place of

provenance. Country of origin
or place of provenance
becomes mandatory on a label if
the name implies that the food
comes from or has been made
in
wasa different
produced.country to where it

9. Food allergens.
food Foodand
intolerance allergy,
coeliac
disease can cause some people
to become ill. It is important that
food labels help people with a
food allergy, food intolerance or
coeliac disease to make safe
food choices. There are 14 food
allergens (including
that by law must be derivatives)
emphasised
in the ingredients list on the
label if they are deliberately
added. Manufacturers can
emphasise the 14 food allergens
in the ingredients list through a
typeset that clearly distinguishes
the food allergen from the rest of
the list of ingredients including
bolding or underlining the type.
In addition manufacturers can

theinclude an allergy
label which advice
signposts thebox on
consumer to the ingredients list
where allergens are
emphasized.

10. Nutrition labelling. If a nutrition

or health claim is made about a
food e.g. High Fibre or low in fat,
nutrition information has to be
provided. If a business is
voluntarily providing a nutrition

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 panel on their label must comply
with the requirements of the Food
Information Regulation from 13
December 2014.
Doesn’t apply to natural mineral
waters.

11. Barcode. An article numbering

system for increased
productivity.

480 – Philippine Country Code

What’s More?

Activity 2: Food Labels

Directions: Match column A with column B. Write the letter of the correct answer in your
activity notebook.

1.Food allergens
A.

2.Country of Origin
B.

C.
3.List of ingredients

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 4.Net quantity

D.

5.Storage condition
E.

What I Have Learned

Activity 3: Complete Me

Directions: Complete the following paragraph below to complete the description. Write your
answer in the activity notebook.

Hard plastics 1.These packaging materials are _______, durable, and

__________ to corrosive substances and water.

Glass Containers 2. It can be _________, is reusable and being ________ inert,

does not alter the flavor of the contents.

Vacuum
container3.It maysealing
during be defined as taking
in order off _________
to _________ from the
the products.
Packaging

Open-date 4.This information is about indicating a ________ on food

labels/packages for the purpose of informing the consumer
marking for
about the expected ________ of product at a given period of

specific food. time, provided that it has been properly stored.

Barcode 5.An article _________ system for increased __________ .

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 Sterilized, chemically date, quality light,

Numbering, productivity resistant

Oxygen, preserve

What I Can Do

Activity 3 Paint a Product

Directions:
In a long size bond paper, illustrate or draw an example of a product label,
following the mandatory information (what must be on a label).
Needs
Excellent(5) Good(4) Satisfactory(3) Improvement(2)
Use of Used own Used own Used some Did not use own ideas and ideas most of
Creativity imagination. ideas or imagination. the time. imagination.
Took time and Worked hard Put a small Rushed through worked hard for
Effort put most of effort into the and did not work on the project. the time. project.
into Project hard.

Assessment

Now, that you are finished accomplishing the module, let us check what
you have learned. Answer the questions below and write it in your activity
notebook.

1. This is the weight or volume of the product without the packaging.

A. Instructions for use C. Product name

B. Net quantity D. The list of ingredients

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2. Following these instructions makes sure the food will last as long as the date
shown if it hasn’t been opened, or that it remains safe after opening.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
3. A packaging container that is an alternative to metal cans and glass containers, and is used
for thermally processed fruit, vegetable, meat and fish products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able Pouches
4. An article numbering system for increased productivity.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
5. A sufficient precise description of the food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
6. It may be defined as taking off oxygen from the container during sealing in order
to preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum Packaging
7. It protects the products from any form of loss, damage, deterioration, or spoilage
and contamination during handling and distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
8. The following are soft packaging materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
9. It contains information provided by food businesses about their products.

A. Food Preservation C. Food Labeling

B. Food Handling D. Food Packaging

10. The following are the importance of labeling except one:

A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
11. A packaging material that is made out of a rubber hydrochloride and is good for
fresh, smoked and frozen meats, and dairy products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
12. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
13. These are the manufacturer’s instructions for preparing the food.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients

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 14. It is important in helping people with a food allergy, food intolerance or coeliac
disease to make safe food choices.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
15. On a food label, it must have a heading that includes the word ‘ingredients’.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients

Additional Activities

Activity 4: Pack Me Up

With your creativity, make a packaging out from the indigenous materials
that are available in your home. You may use, folders, cartoons, dried leaves and any
recycled materials.

This project shows that the student: 4 3 2 1

A. Understood the Concept
B. Used Creativity;(Did not Copy)
C. Used Indigenous Materials
D. Used Good Craftmanship

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 Answer Key

What I Know What’s in?

1. B 1. RECEIVING
2. C 2. PREPARATION
3. A 3. GRADING
4. C 4. SCALING
5. D 5. GUTTING
6. D 6. STORING
7. C 7. STERILIZING
8. D 8. SINKS
9. B 9. REFRIGERATOR

10. C 10.COOKTOPS
11. A

12. B
13. D

14. A
15. C
Self-Assessment Assessment

1. B 1. B 2.
2. E D 3. D
3. D 4. A 5.
4. A C 6. D
5. C 7. A 8.
C 9. C
10. D
11. A
12. C
13. A
14. B
15. D

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 References

BOOKS

Bravo, Ferdinand S. K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module (Food/Fish Processing.) 121p.

Food Processing and Preservation (1995), 96p.

ELECTRONIC RESOURCES

Manesh, Sanjai Joseph. “Packaging Materials.” Accessed June 18, 2020

https://www.slideshare.net

For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000

Telefax: (088) 880 7072

E-mail Address: region10@deped.govph

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