MODULE II

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PACKAGE FINISHED/PROCESSED
FOOD PRODUCTS
MODULE TITLE : PACKAGING
FINISHED/PROCESSED
FOOD PRODUCTS
NOMINAL DURATION : 100 hrs.

1
WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and attitudes required in

packaging finished / processed food products such as preparing
packaging equipment, tools and materials, undertaking packaging and
post packaging procedures of finished/processed food products.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. prepare packaging equipment, tools and materials
2. undertake packaging finished/processed food products
3. undertake post packaging procedures

WHAT DO YOU ALREADY KNOW?

Let’s find out how much you already know about

packaging of finished/processed food products. Read the questions
carefully and select the letters of the correct answers. Write your answers
in your test notebook.
1. What is the process of putting processed foods into containers
before they are marketed?
a. canning c. packing
b. packaging d. wrapping

2. Which of the following is not a reason for packaging finished

products?
a. to protect processed foods against contamination
b. to make distribution of the products to various market
outlets easier
c. to minimize damage to product while in transit
d. to identify the product

3. Which of the following is a packaging tool?

a. glass c. flexible
b. food scales d. plastic

4. Which of the following is a packaging material?

a. can sealer c. capseal
b. plastic sealers d. plastic protect cap sealer

5. What packaging material is used for heavy loads?

a. corrugated carton c. composite cans
b. paper and paperboard d. plastic container

2
 6. Which of the following is one of the oldest packaging materials
for
many food products like preserves, condiments, beverages and
juices?
a. indigenous materials c. metal containers
b. glass container d. carton

7. What packages are in demand nowadays and are used as

alternatives to traditional packaging methods?

a. bags c. jars
b. flexible d. pouches

8. What packaging material is appropriate for ham and bacon?

a. cryovac films c. PVC wraps
b. PVDC – coated films d. PE bags

9. What is the process of identifying or describing a product by

placing printed or graphic materials on a container or wrapper?

a. labeling c. wrapping
b. packaging d. sealing

10. What is the most visible part of a package?

a. container c. label
b. cover d. wrapper

3
II – TRUE or FALSE

Direction: The underlined word/words in every sentence is wrong

and makes the statement false. Try to look for the
correct
answers inside the boxes. Write your answers in your
test
notebook.

LABEL EASIER

CONTAINERS FLEXIBLES

MATS PLASTIC CONTAINERS

POLYETHYLENE GLASS

CAN SEALER BAGS

1. Packaging means putting processed foods intobox.

2. Products are packaged to make distribution of the products to
various market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause
undesirable flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or
strips made out of a single layer or combined layersof paper, foil
and cellophane.
8. Tags are well-suited for the small, single-serve packs so
popular nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and
smoked fish.

4
III – IDENTIFICATION

Direction: Read carefully the sentence below. In every number,

select
the correct answer inside the circle opposite the
sentence. Write your answers in your test notebook.

1. Identifying a product by placing printed materials on a container

or wrapper.
Label
Labeling

2. A part of a package that tells consumers about the product.

Label
Labeling

3. One of the items printed in a label.

Net content
Weight of
package

4. Flexibles should be free from pinholes.

Leak
inspection
Product testing

5. Products stored in the refrigerator.

Jams and
jellies
Tocino and
longganisa

5
LESSONS 1 AND 2

PREPARING PACKAGING EQUIPMENT, TOOLS AND MATERIALS

UNDERTAKE PACKAGING OF FINISHED/PROCESSED FOOD
PRODUCTS

WHAT IS THIS LESSON ABOUT?

Lesson I and II deal with packaging equipment, tools and

materials. These lessons also include the appropriate packaging materials
for some processed products.

WHAT WILL YOU LEARN

At the end of the lesson, you should be able to:

1. define packaging and tell the importance of packaging
2. tell the different packaging tools and equipment
3. identify the packaging materials for processed/finished
products
4. enumerate appropriate packaging materials for some
processed products
5. discuss basic rules that must be observed by food handlers
6. value the importance of familiarizing the proper packaging
procedure of food products

LET’S DEFINE

1. corrosion - act of wearing away gradually (by action of rust or

chemicals)
2. corrugated - wrinkled
3. indigenous - native
4. laminate - a product made by bonding together two or
more layers of material or materials by adhesive
through heat and pressure
5. transit - passage

6
LET’S STUDY

1. What is packaging?
2. Why is packaging of food products important?

Packaging means the process of putting processed foods into

containers before they are marketed. Products are packaged for three
reasons:
1. to protect the processed foods against contamination by
organisms that cause spoilage;
2. to make distribution of the products to various market outlets
easier; and,
3. to minimize damage to product while in transit

Packaging Tools and Equipment

1. Packaging machinery/equipment/tools
2. Weighing scales
3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulper finisher
7. Plastic protect cap sealer

How to Clean and Sanitize Packaging Tools, Equipment and

Containers?

Have food containers, packaging equipment and tools ready and

thoroughly cleaned and sterilized before using. Thorough rinsing would
not be enough for they may still contain yeast cells and spores.
Glass containers and similar containers that are thoroughly washed
should be placed in boiling water for 15 minutes to be sterilized. Keep
them warm until ready to use.

Packaging Materials for Processed/Finished Products

1. Indigenous materials – some usable indigenous packaging materials

are mats, baskets and fibercraft items.
2. Glass containers – one of the oldest packaging materials for many
food products like preserves, condiments, beverages and juices. It is
leak-proof and does not cause undesirable flavor and odor. Glass
jars may have either glass covers or metal screw caps. All glass jars

7
 are sealed with a safe-elastic rubber ring placed on the lid of the jar.
Glass jars with metal screw caps (called mason-type jars) are sealed
well after the metal caps are screwed down to the lid of the jar.

Classifications of Glass Containers According to Shape

a) Bottles – they have narrow necks and are usually used for
liquids like catsup, vinegar or small-sized solids.
b) Jars – they have wide mouths and very short, wide necks.
They are used for liquids, solids and foods with thick paste-
like or syrupy substances such as sweet preserves and jellies.
c) Tumblers – they have no necks like ordinary drinking glasses.
They are commonly used for jellies, jams and peanut butter.
d) Jugs – they have short, narrow necks and ear lugs. They come
in large sizes, usually half and one gallon sizes. They are
commonly used for liquids such as juice containers.

3. Metal Containers – Metal cans compared to glass containers are

easier to handle during storing and dispensing because they are
lighter and unbreakable.
The kinds of metal cans commonly used are standard
tin-plate can, coated tin can, lightweight double-reduced tin-
plates can and aluminum-coated can.
4. Plastic containers – plastic jars are sometimes preferred over ones
made of glass or metal. Plastic packages are lighter and more
resistant to corrosion. Plastic containers are also less likely to break
unlike glass containers.
Plastic containers have very low resistance to heat.
These containers also tend to deteriorate, especially at low
temperature. They are also less efficient as barrier to solids,
liquids and gases.
These packages which usually come in the form of jugs,
tumblers, based-like containers, etc. are used for fruit
concentrates, vinegar and even catsup.
5. Paper and Paperboard – Paper is primarily made into bags, wrappers
and labels. It is also an important part of laminates. Paperboard is
made into cartons, multipack carriers, tags, composite cans and
drums.
6. Corrugated Carton – Single-faced corrugated boards generally
consist of two linerboard layers and a corrugated layer. Double-wall
or triple-wall boards which contain the corresponding number of
corrugated layers are used for heavy loads. Clay-coated or top-white
linerboards with nicely printed exteriors are ideal for shipping fruit.
7. Flexibles – pouches, bags, reels, sheets or strips made out of a
single layer or combined layers of paper, film, foil or cellophane.

8
 Flexibles are in demand because of the following advantages:
1. Low package cost
2. They are an affordable and attractive alternative to
traditional packaging methods.
3. They are well-suited for the small, single-serve packs so
popular nowadays

8. Composite Cans/Containers – consist of two dissimilar materials such as

spirally wound or convoluted cardboard with metal or plastic ends.
Examples of products packed in such containers are cheese balls and
imported potato chips.

Other Packaging Components

1. Capseal – capseal is a popular tamper-evident packaging

material made usually from shrinkable plastics like PVC.
Manufacturers of food products in jars or bottles are big
users.
2. Label – the most visible part of a package is the label. It
says everything to know about the product-brand, weight,
producer, usage, instruction, special qualities, expiry
dates, etc.
3. Tags – usually made of paperboard, serving to some
extent the function of labels. When products are displayed
by hanging, tags are used.
4. Cushion – an important material for transporting fragile or
easily crushed materials. To “cushion” means to protect
products from environmental shocks and vibration. Many
materials can be considered as cushioning materials-
corrugated cartons, paperboard linings, shredded or
crumpled paper, sawdust, wooden shavings, plastic
bubbles, etc.

Appropriate Packaging Materials for Some Processed Products

1. Dried fruits – laminate of moisture – proof cellophane – PE/PP, PE

bags, oriented PP/foil laminate, coated OPP/PP laminate,
OPP/PE/cast PP and coated cello or PP overwrap.
2. Heat – processed fruits and vegetables – metal cans, aluminum
cans, glass bottles and jars, paper-foil laminates, coated cartons
and papers, plastic film with foils and paper and plastic
laminates.

9
 3. Dried and Smoked Fish – Polyester – polyethylene (PET/PE),
polyethylene ( 0.002 in. thick), wooden boxes, baskets, used
cartons, jute sacks, woven plastic sacks and old newspapers are
still widely used packages for dried and smoked fish.\
4. Heat – processed fish and shellfish – when cans are used for
heat – processed fish and shellfish and other high protein foods,
can interiors should be applied with sulfur absorbent lacquer.
This will prevent iron sulfuration.

5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa, Corned

Beef) – Cans, PVC wraps, vacuum, packing, multi-layer
laminates, like NY/PE, “ Cryovac” films.
6. Ham and Bacon – PVDC – coated film ( recommended for
vacuum packing) and “Cryovac” films.
7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced Ham,
Ham Sausage, etc.) PE effectively eliminates discoloration due
to drying out, PVDC – coated films.
8. Fermented Sausages – PVDC – coated films
9. Dried Meat Products (Dried Sausages) – PVDC – coated films.
10.Fruit jellies, jams and marmalades – jars, bottles, vacuum –
sealed glass or tin containers.
11.Vinegar and Wine- bottles

SANITARY FOOD HANDLING PRACTICES

The following are some basic rules that must be observed by food
handlers:
1. The hands should be washed thoroughly with soap and water. A
disinfectant solution of chlorinated water should be available for
rinsing the hands before handling food. Wearing rings, bracelets,
and wrist watches during processing should be avoided as these
can be the sources of contamination.
2. Whenever possible, food must not be handled directly during
preparation and packing.
3. Packing materials must never be handled directly particularly on
the side that shall be in direct contact with the food.
4. Food handlers should be properly dressed. The use of gowns,
aprons, head caps or hairnets, masks, rubber boots and gloves
are ideal. This prevents contamination of the food by foreign
matters from the handler’s body like hair, dust and germs
extracted from the nose and mouth. However, for small scale
industries, clean and light color shirts and caps or hairnets would
be efficient.
5. Smoking in the preparation, processing, and packing area should
never be allowed. Smoke can be absorbed in the food or the

10
 ashes and cigarette butts may get into the food. Spitting and
blowing of the nose should never be done within the premises of
the plant. These unhealthy habits contribute to contamination
and spread of disease.

LET’S REMEMBER

Proper packaging retains most, if not all, of the essential

qualities and nutrients of food. It is therefore important to select
appropriate packaging materials for processed food products.

HOW MUCH HAVE YOU LEARNED

The underlined word/words in every sentence is wrong and

makes the statement false. Try to look for the correct answers inside the
boxes. Write your answers in your test notebook.

LABEL EASIER

CONTAINERS FLEXIBLES

MATS PLASTIC CONTAINERS

POLYETHYLENE GLASS

CAN SEALER BAGS

1. Packaging means putting processed foods intobox.

2. Products are packaged to make distribution of the products to
various market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is leak-proof and does not cause
undesirable flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or
strips made out of a single layer or combined layers of paper,
foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so
popular nowadays.
9. Labeling is the most visible part of a package.

11
 10. Glass jars are appropriate packaging material for dried and
smoked fish.

LET’S APPLY WHAT YOU HAVE LEARNED

5. d Paperboard – Paper is primarily
Given different packaged processed products, identify the
packaging materials used for every food product.

RESOURCES

Packaging tools, Equipment and Materialsj

REFERENCES

1. Fruit and Vegetable Processing, Revised Edition, pp.232-

238
2. Brochure – Know Your Food Manufacturing Industry
, tumblers,

12
LESSON III

UNDERTAKING POST – PACKAGING PROCEDURE

WHAT IS THIS LESSON ABOUT

Lesson III focuses on undertaking post-packaging procedures. This

lesson includes labeling processed food products, checking condition and
storing packaged processed food products.

WHAT WILL YOU LEARN

At the end of the lesson, you should be able to:

1. define labeling and labels.
2. enumerate the information printed in a label of processed
food products.
3. discuss how condition of packaged processed products are
checked.
4. tell how packaged finished products are stored properly.
5. label processed products properly.
6. recognize the importance of labeling food products.

LET’S DEFINE
1. breakage - state of being broken
2. cracks - to split or break
3. leak - to let a liquid, etc. enter or escape
undesignedly, as through a hole or crack.
4. pinholes - a minute punctured made by or as by a
pin.
5. slip - a small piece of paper for jotting down
memoranda, a record, etc.

LET’S STUDY

Labeling Packaged Processed Food Products

Labeling is defined as identifying or describing a product by

placing printed or graphic materials on the container or wrapper.

13
 A label is a slip of printed or written material attached to the
container or wrapper that states the contents and gives other information
about a product.

A finished product is labeled mainly to tell the consumer what the

product is. Labels identify the manufacturer of each product and tell
about its quality in terms of taste and nutritive value. Labeling, therefore,
is a very important consideration since it contributes to the marketability
of the goods

Starting March 1, 1989, compliance with the Labeling Law shall be

strictly enforced. Containers of articles sold should have the following
information, when applicable.
1. Name of food
The name shall indicate the true nature of the food,
normally specific and not generic and shall be prominently printed
on the principal display panel.
2. Name and address of Manufacturer, Repacker or Distributor and
Country of Manufacture
Street, city/town and province should be indicated on the
label.
If the food is not manufactured by the person or company
whose name appears on the label, the name must be qualified by “
Manufactured for “ or “ Packed for “.
The country of origin shall be indicated if the product is being
exported or imported.
3. List of ingredients
A complete list of ingredients shall be printed on the
panel in descending order of proportion. The ingredients used
should be specified as shown below:
Ingredients: mango halves, sugar and water
4. Net content or net weight
a) If the content is in liquid form, indicate the weight in cc.
( cubic centimeters) or ml. ( millimeters )
b) If solid or semi-solid, indicate the weight in grams
c) If solid, such as mango halves or pineapple slices, indicate by
numerical count ( e.g., 6 pineapple slices, 4 mango halves,
etc.)
5. Other relevant information on other materials used in the
manufacture of the food should be specified:
b. Artificial coloring or flavoring additives may be indicated
as; “artificially flavored” or artificial flavor added.
c. “ Preservative added: Sodium Benzoate”
d. Other food additives used may be specified as citric acid
added, alum added, etc.

14
 6. If alcohol is contained in the product, a separate statement of
the alcohol content : 15% or 30% proof.
7. Open-date marking/Expiry date for specific products

Manufacturers may give additional information other than those

required by law such as:

1. Picture of the food in its actual size, color and shape

2. Information regarding the size of the container number of
pieces, cupfuls or servings
3. Style of packing
4. Recipes using the products
5. Direction for use or suggestions on how best to prepare the
product for serving

Condition of Packaged Finished Food Products

Condition of packaged finished/processed food products must

be checked to ensure conformity with specified outputs.

Condition of packaged products may be checked through:

1. Leak inspection

Testing for proper seals

As soon as jars are cooled, test them to see if they are
hermetically sealed. Turn each jar partly over in your hands to
see if it leaks. To test jars with metal lids, tap center of lid
with a spoon. A clean ringing sound means a good seal. A dull
note, however does not always mean a poor seal. If there is
no leakage, store jars and watch for signs of spoilage

Canned foods should be free from leaks, metal

contamination and entrance of air. Glass containers must be
free from breakage and cracks and flexible should e free from
pinholes

2. Checking of print labels

Labels of processed products should describe

truthfully the actual contents of the product.

15
 3. Product testing

Food should look good and taste good. It should

not be spoiled or damaged products and it should be
sanitary, safe and free from harmful ingredients.

Storing Packaged Processed Food Products

Dried and dehydrated foods should be guarded against

moisture, light, air, foreign odors and pests. They should be stored in a
dry place.

Sugar concentrates, pickled and fermented products must be

stored in a cool, dark and dry place.

Products such as ham, bacon, tocino, longanisa, sausage and

tapa should be refrigerated.

LET’S REMEMBER

Labeling is an important aspect of food packaging.

Regulations on the labeling of food products are aimed at protecting
consumers against misbranding and adulteration.

HOW MUCH HAVE YOU LEARNED

DIRECTION: Read carefully the sentences below. In every number, select

the correct answer inside the circle opposite the sentence. Write your
answers in your test notebook.

1. Identifying a product by placing printed materials on a

container or wrapper.
Label
Labeling

2. A part of a package that tells consumers about the

product.
Label
Labeling

16
 3. One of the items printed in a label.

Net content
Weight of
package

4. Flexibles should be free from pinholes.

Leak
inspection
Product testing

5. Products stored in the refrigerator.

Jams and
jellies
Tocino and
longganisa

LET’S APPLY WHAT YOU HAVE LEARNED

Design a label for your processed products. All information

required must be printed in the label.

RESOURCES

Labeling materials – paper, pentel pen, ballpen, glue, stickers,

coloring pen, tags, adhesive tapes, paperboard

REFERENCES

1. Fruit and Vegetable Processing, Revised Edition

2. Brochure – Know Your Food Manufacturing Industry
3. Homemaking For You and Me – Food Managements and
Consumerism
4. A module in Food Preservation Technology and Home Economics
by Guzman, Ines Alcantara de; pp.01-00
5. Preservation of Philippine Foods by: Leon, Sonia Y. de
Guzman, Mailde P.; pp. 195-197

17
POST TEST

I – Multiple Choice

Direction: Read the questions carefully and select the letters of the
correct answers. Write your answers in your note book

1. What is the process of putting processed foods into containers

before they are marketed?

a. canning c. packing
b. packaging d. wrapping

2. Which of the following is not a reason for packaging finished

products?

a. to protect processed foods against contamination

b. to make distribution of the products to various market
outlets easier
c. to minimize damage to product while in transit
d. to identify the product

3. Which of the following is a packaging tool?

a. glass c. flexible
b. food scales d. plastic

4. Which of the following is a packaging material?

a. can sealer c. cap seal

b. plastic sealers d. plastic protect cap sealer

5. What packaging material is used for heavy loads?

a. corrugated carton c. composite cans

b. paper and paperboard d. plastic container

6. Which of the following is one of the oldest packaging materials for

many food products like preserves, condiments, beverages and
juice?

a. indigenous materials c. metal containers

b. glass container d. carton

18
 7. What packages are in demand nowadays and are used as
alternatives to traditional packaging methods?

a. bags c. jars
b. flexible d. pouches

8.. What packaging material is appropriate for ham and bacon?

a. cryovac films c. PVC wraps

b. PVDC – coated films d. PE bags

9. What is the process of identifying or describing a product by

placing printed or graphic materials on a container or wrapper?

a. labeling c. wrapping
b. packaging d. sealing

10. What is the most visible part of a package?

a. container c. label
b. cover d. wrapper

II – TRUE or FALSE

Direction: The underlined word/words in every sentence is wrong

and makes the statement false. Try to look for the
correct
answers inside the boxes. Write your answers in your
test
notebook.

19
 LABEL EASIER

CONTAINERS FLEXIBLES

MATS PLASTIC CONTAINERS

POLYETHYLENE GLASS

CAN SEALER BAGS

1. Packaging means putting processed foods intobox.

2. Products are packaged to make distribution of the products to
various market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause
undesirable flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or
strips made out of a single layer or combined layersof paper,
foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so
popular nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and
smoked fish.

III – IDENTIFICATION

Direction: Read carefully the sentence below. In every number,

select
the correct answer inside the circle opposite the
sentence. Write your answers in your test notebook.

1. Identifying a product by placing printed materials on a

container or wrapper.
Label
Labeling

20
2. A part of a package that tells consumers about the
product.

Label
Labeling

3. One of the items printed in a label.

Net content
Weight of
package

4. Flexibles should be free from pinholes.

Leak
inspection
Product testing

5. Products stored in the refrigerator.

Jams and
jellies
Tocino and
longganisa

21
KEY TO CORRECTIONS

PRE-TEST/POST TEST

I- II -

1.
b 1. containers
2.
d 2. easier
3.
b 3. can sealer
4.
c 4. glass
5.
a 5. mats
6.
b 6. plastic
container
7. b 7. flexibles
8. a/b 8. flexibles
9. b 9. label
10. c 10.
Polyethylene

III –

1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa

Lesson I and II

22
 1. containers 6. Plastic containers
2. easier 7. flexibles
3. can sealer 8. flexibles
4. glass 9. label
5. mats 10. Polyethylene

Lesson III

1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa

23