9

Technology and Livelihood

Education
Quarter 4 – Module 6
Packaging Food Items

AIRs - LM
TLE - Cookery 9
Quarter 4 – Module 6:Packaging Food Items
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

Development Team of the Module

Author: Leonardo B. Manangan

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos, Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II
 Target

Food Packaging has been defined by Paine (1962) as the “art science and
technology of preparing goods for transport and sale”. More specifically, it is a way
of making sure that a product reaches the end user in good condition at the least
cost to the producer.
In this lesson, you should be able to:
2.1 Package food items in compliance with Occupational Health and Safety
procedures
2.2 Adopt appropriate packaging method according to enterprise standards
2.3 Label food items accordingly
(TLE_HECK9-12PD-IVh-18)

Subtask:
 Classify food packaging according to use
 Identify different methods of food packaging
 Recognize the content of a product label

Pre-Test
Direction: Read the statements carefully and then select and write the letter of
your answer on a separate sheet of paper.
1. What type of package is meant to directly contain a product?
A. Primary package B. Secondary package
C. Tertiary package D. Anniversary package
2. ORANG’s DELICACIES is selling delicious and nutritious native foods in Luna,
La Union. Which primary package will the owner adopt and use for the TUPIG
product?
A. Cellophane B. Banana Leaves
C. Aluminum Foil C. Plastic Containers
3. What is utilized to contain a food product with specified number of unit packs?
A. Primary package B. Secondary package
C. Tertiary package D. Fourth and Fifth package

1
4. This material ensures the best quality and hygienically manufactured
packaging at all times.
A. Manufacturing Standards B. Food Preparation
C. Food Packaging Regulations D. Protective Materials
5. If you are a food online seller, which food package will you adopt and use for a
LECHE FLAN?
A. Cellophane B. Paper Box
C. Glass Jars D. Plastic Container
6. Which of the choices is an innovative method of commercial food packaging used
for a BIBINGKA product? This is a popular native delicacy in Sto. Domingo Sur,
Luna, La Union.
A. Canning B. Foil Packaging
C. Paper Folding D. Plastic Wrapping
7. What would be the local package to be used for PATUPAT, a native delicacy of the
North?
A. Banana leaves B. Coconut leaves
C. Mango leaves D. Papaya leaves
8. What method of food packaging is adopted to corned beef, tuna sardines and
squid?
A. Canning B. Freezing
C. Wrapping D. Foil Packaging.
9. Whenever you manufacture a product, in what way can you communicate the
value of your goods to customers?
A. Get a popular artist. B. Use product labelling.
C. Look for a rich sponsor. D. Call relatives and friends.

10. Which of the following must appear on a product label?

A. Photos and name of the product.
B. Name of the owner, address and number.
C. Picture of the owner and social media account.
D. Product name, ingredients, nutrition facts, quantity and expiration.
11. How will you classify a food package that is normally for bulk transport or
storage in large warehouses?
A. Primary package B. Secondary package
C. Tertiary Package D. Bulky food package

2
12. What method of food packaging is being done when you refrigerate frozen foods
like hotdogs and bacon?
A. Canning B. Freezing
C. Packing D. Wrapping
13. Which of the statements is TRUE about product label?
A. Make the product known to people.
B. Share ideas on how to imitate the product.
C. Shows how affordable or expensive the product to be sold.
D. Gives important information which needs to be communicated to
customer.
14. What container or food package will you adopt and use for your coated peanuts
and cashew nuts?
A. Foil B. Leaves C. Wax Paper D. Airtight containers
15. Tomas prepared mango and kamias jam for his sixty customers. It’s the first
time that he will prepare and sell these products. He is hoping that his customers
will like these new products. What method of food packaging will he adopt that is
considered to be the oldest and the most common method of packaging at home?
A. Canning B. Chilling C. Freezing D. Foil Packaging

3
 Lesson Packaging and Labelling Food
6 Items

Jumpstart

Activity 1. What I’ve Done

Direction. Describe the two pictures (A and B) in two to three sentences.

What is being prepared and done to the products after they were made? Write your
answers on a sheet of paper.

A.

https://www.pinterest.ph/psstores/food-packaging-ideas/
http://blog.junbelen.com/2013/12/04/how-to-make-pinipig-polvoron/

LEO’s PINIPIG POLVORON

Ingredients: 1/2 cup salted butter, 1/2 cup pinipig
B. 2 cups all purpose flour, 1 cup powdered milk
1/2 cup sugar
Made in Luna, La Union 2518
Philippines

https://www.flaticon.com/free-icon/polvoron_616083

4
 Discover

Occupational Health and Safety Procedures in Food

Packaging

You’ve picked up your groceries from the store and now you’re at home
about to prep tonight’s dinner. Before you remove your chicken from its packaging,
have you ever considered why it’s wrapped the way it is? What about the rice you’re
about to boil?

We often don’t consider the safety procedures that have gone into packaging
the food that we consume daily. Package integrity testing is extremely important to
keep us safe against hidden bacteria and contamination. When packaging food, we
need to make sure the proper safety procedures are applied.

Which safety procedures go into food packaging? How do these procedures

keep us safe? Here are the six most important safety procedures in packaging food:

Safety Procedure #1: Food Packaging

We don’t often think about the packaging that our food comes in or the role
it plays in keeping our food safe. Not only does proper food packaging protect food
from physical damage, allow for storage, handling, and shipping, but it
also protects against chemical and microbiological contamination.

There are several different kinds of food packaging: the primary packaging,
secondary packaging, and tertiary packaging. Primary packaging is the outside
package that holds the food. Secondary packaging is what combines the primary
packages into one container. Finally, tertiary packaging combines all of the
secondary packages into one container.

When it’s being decided which type of packaging to use, the packaging
material is often chosen based on the composition of the food being packaged.
Some things that come into consideration include whether the food is wet or dry,

5
acidic or alkaline, the alcohol content, and the fat content. This will ensure the food
inside stays safe from damage and doesn’t pose a threat to your health.

Safety Procedure #2: Protective Materials

Even the ink that is used on packaging matters when it comes to safety
procedures in packaging food. Consideration needs to be given to the ink to ensure
that it does not contain dangerous substances that may pass through the
packaging into the food. The food inside the packaging can have a direct impact on
the type of ink used. For example, if the food being packaged is high in fat, like
cheese.

Other materials like laminate films have regulations that need to be followed.
In the case of laminate films, the layers must be food-safe to stop the migration of
hazardous substances into the food being packaged.

Safety Procedure #3: Safety Labels

Proper labelling of food items is also an essential step when keeping food safe.
An adverse health outcome can result from incorrect labeling, like a missing detail
on the list of ingredients. For example, there may be a nut-related ingredient in the
food that didn’t make the food label for one reason or another. This could put
someone’s life at risk if they have a deadly nut allergy.

Consumers rely on manufacturers to correctly label all food items so

consumers can make informed decisions as to whether or not a food item is
appropriate for their unique diet. Packaging that is not labelled properly is often the
main reason behind product recalls. Packaging errors are typically due to a failure
to report potential allergens in the food product.

Safety Procedure #4: Food Preparation

How is the food being prepared? Are workers using proper handwashing
techniques? Are workers wearing appropriate equipment like gloves and masks? All
of these things come into play when preparing food. The highest of standards need
to be applied to ensure no contaminants are getting into the food.

6
Safety Procedure #5: Manufacturing Standards

The manufacturing process is another important procedure in packaging

food. The manufacturing facility and the practices being used all need to adhere to
safety and quality standards to ensure food isn’t compromised. An example of this
is the environment in which food packaging is manufactured. The environment in
the manufacturing facility has a direct impact on the safety of the food.

If something is out of place, or someone in the plant doesn’t follow the rules,
it could have a serious effect on the quality and safety of the food. Even a jar
lacking a proper seal can cause an adverse health outcome. Manufacturers need to
ensure that equipment is being properly sanitized and that workers follow proper
personal hygiene protocols.

Safety Procedure #6: Food Packaging Regulations

Governments across the world place food packaging regulations upon

manufacturers to ensure the safe and hygienic manufacturing of packaging that
comes into contact with food. These regulations ensure the best quality and
hygienically manufactured packaging is used at all times. In our country the main
food regulation regulates food, drugs, and cosmetic products to help protect the
health and safety of the Filipinos.

These six safety procedures in food packaging aim to keep consumers safe
from chemical and microbiological contamination. Upholding regulations in the
food packaging process ensures that consumers are purchasing food items that
have their ingredients listed on the label and that have been prepared and
manufactured correctly.

Steps on How to Package Meat Before Freezing.

1. Divide your meat into your set serving sizes
2. Get a plastic zip bag big enough to hold the portion size plus a little extra room
for the meat to expand from the freezing process.
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it's been in your freezer.

7
 Adopting Appropriate Packaging Method

Classification of packaging according to use:

As a primary package – This type of package is meant to directly contain
the product. Hence, it gets in direct contact with the goods. Thus, this package is
expected to meet all the requirements for safety and protection of the consumers
like tetra packs or canned food packages
As a secondary package – This is utilized to contain a specified number of
unit packs. Thus, it may contain a dozen tetra packs or 2 dozen of tin cans or a
gross of candies and so on. Its major function is to allow for the unit packs to be
carried in bulk.
As a tertiary package – When transporting in bulk, the secondary package
may have to be packed again for greater protection and for bulk transfer. Use of
tertiary package is normally for bulk transport or storage in large warehouses.

https://wikieducator.org/Food_Packaging_Technology

Methods of Food Packaging

Home Canned Foods - one of the oldest and most common
methods of food packaging in homes is the use of home canning.
Fruits and vegetables are placed in glass jars and sealed in the jars
https://www.almanac.com/how-make-jelly

by heating the jars and then placing a rubber stopped jar top on the jar. The seals
also need to be airtight to prevent the growth of bacteria.
Freezing and Chilling Food - another common method of
packaging food is freezing and chilling.
Freezing can be done with a variety of methods. Most often, it is
vegetables that are frozen, although berries and other fruits can
also lend themselves to being frozen.
https://www.mentalfloss.com/article/62179/15-surprising-facts-about-frozen-food

8
 Canned foods - canning foods as a method of food
processing have been around, foods that are canned commercially
are cooked prior to being placed in the can in order to prevent E.
coli contamination. Canned foods come in a wide variety, ranging
from meat to vegetables to fruit.
http://clipart-library.com/canned-food-clipart.html

Foil Packaging - one of the innovative methods of commercial food

packaging is foil wrapping. 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. Foil packaging allows the foods to be sealed in the
package without losing any residual moisture that may still be in
the food. The best foods to package in this manner are usually
dried fruits, baked goods or grain products.

https://tagagalimuyodnak.com/banangs-native-bibingka/

Labelling Food Items

Whenever you manufacture a product, you want to communicate the value

of the product to the customers. One of the ways to do that is to use product
labelling. Product labelling has become a means of communication between
the brand and the consumer. Product labelling has very important information
which is printed on the product packaging.
Example – A food product like Maggi noodles might have the ingredients of
the product as well as the instructions on how to make the product written and
illustrated on the package. These instructions are nothing else but product
labelling by the brand.
Product labelling can be as less as simple one or two lines on the back of the
product. Or it can be as much as the whole back end of the product being full of
written information. If you pick up any shampoo, you will find the back to be full of
information about the manufacturing location, customer service, ingredients, ways
to apply, safety instructions and whatnot.
All these labelling requirements come from the regulatory body. There are
numerous regulatory bodies for all products. So, the regulatory and governing body

9
for the food product is the food and drugs administration (FDA). Even for cosmetics,
FDA can decide the labelling requirements. This link shows the product labelling
requirement for cosmetics in USA which has been designed by the US food and
drug administration. Thus, any new product in the market has to adhere to these
packaging and labelling guidelines of their country’s regulatory bodies.

What must appear on the label?

The following must appear on the label:
 Name under which the product is sold
 List of ingredients
 Quantity of certain ingredients
 Net quantity
 Date of minimum durability
 Any special storage instructions or conditions of use
 Name or business name and address of the manufacturer or packager, or of
a seller
 Place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
 Instructions for use where necessary
 Beverages with more than 1.2% alcohol by volume must declare their actual
alcoholic strength

JUANA’s YEMA Candy

Ingredients: egg yolks, can sweetened
condensed milk, lemon zest, crushed nuts
(peanuts)
Made in Barrientos, Luna, La Union 2518
Philippines

https://web.facebook.com/TheHeartofChel/posts/10152035229521984?_rdc=1&_rdr

10
 Explore

Activity 2. How To Do It!

Direction. Arrange the procedures to follow in preparing a box package for a

polvoron product. Write numbers 1, 2, 3 down to the last step just before each
statement. Copy and answer on a sheet of paper.
_____ Put inside the box the product you made (eg. Polvoron) then cover, ready to
deliver to your customer.
_____ Prepare the product label and past it on the cover of the box visible to the
customers.
_____ Fold, connect and paste the end corners of the box.
_____ Cut the lines marked with invisible lines.
_____ Do the folding in all sides (the lines marked with invisible lines)
_____ Do the marking in all sides of the folder, 1 ½” from the edges.
_____ Remove the unnecessary part of the folder that will not be used in making a
box.
_____ Cut the centerfold and use one piece of the folder.
_____ Get a piece of long folder for the box.
_____ Prepare also the ruler, pencil, eraser and scissor for the box to be prepared.

https://www.youtube.com/watch?v=35RnixVRMp4

11
 Deepen

Activity 3. Package and Label

Direction. Prepare a simple box package using the steps in activity 2 and a
product label for polvoron. Take pictures while doing the activity and send them to
the GC or messenger. Scores to be given will be based from the scoring rubric.
Dimension Performance Level
Excellent Very Satisfacto Needs Points
Satisfactory ry Improve- Earned
ment
Use of Tools Uses tools Uses tools Uses tools Uses tools
and and and and
equipment equipment equipment equipment
correctly and correctly and correctly incorrectly
confidently at confidently and but and less
all times most of the less confidently
times confidently most of the
sometimes time
Application Manifests Manifests Manifests Manifests
of very clear clear understan less
Procedures understandin understandin ding of the understand
g of the step- g of the step- step-by- ing of the
by-step by step step step- by-
procedure procedure procedure step
but procedure
sometimes seeking
seeks clarification
clarificatio most of the
n time
Works Works Works Works
independent- independentl independe independen
ly with ease y with ease ntly with tly but with
and and ease and assistance
confidence at confidence confidence from others
all times most of the sometimes most of the
time time
Safety Work Observes Observes Observes Most of the
Habits safety safety safety time not
precautions precautions precau- observing
at all times most of the tions safety
time sometimes precau-
tions
Complete- Task is Task is Task is Task is
ness of Task completed completed nearly started but
following the following the completed not
procedures in correct following completed,
the activity procedures. the correct following
improvement/ procedures the correct
innovations . procedures.

12
 Gauge

Direction: Read the statements carefully and then select and write the letter of
your answer on a separate sheet of paper.
1. What type of package is meant to directly contain a product?
A. Primary package B. Secondary package
C. Tertiary package D. Anniversary package
2. ORANG’s DELICACIES is selling delicious and nutritious native foods in Luna,
La Union. Which primary package will the owner adopt and use for the TUPIG
product?
A. Cellophane B. Banana Leaves
C. Aluminum Foil C. Plastic Containers
3. What is utilized to contain a food product with specified number of unit packs?
A. Primary package B. Secondary package
C. Tertiary package D. Fourth and Fifth package
4. This material ensures the best quality and hygienically manufactured
packaging at all times.
A. Manufacturing Standards B. Food Preparation
C. Food Packaging Regulations D. Protective Materials
5. If you are a food online seller, which food package will you adopt and use for a
LECHE FLAN?
A. Cellophane B. Paper Box
C. Glass Jars D. Plastic Container
6. Which of the choices is an innovative method of commercial food packaging used
for a BIBINGKA product? This is a popular native delicacy in Sto. Domingo Sur,
Luna, La Union.
A. Canning B. Foil Packaging
C. Paper Folding D. Plastic Wrapping
7. What would be the local package to be used for PATUPAT, a native delicacy of the
North?
A. Banana leaves B. Coconut leaves
C. Mango leaves D. Papaya leaves

13
8. What method of food packaging is adopted to corned beef, tuna sardines and
squid?
A. Canning B. Freezing
C. Wrapping D. Foil Packaging.

9. Whenever you manufacture a product, in what way can you communicate the
value of your goods to customers?
A. Get a popular artist. B. Use product labelling.
C. Look for a rich sponsor. D. Call relatives and friends.

10. Which of the following must appear on a product label?

A. Photos and name of the product.
B. Name of the owner, address and number.
C. Picture of the owner and social media account.
D. Product name, ingredients, nutrition facts, quantity and expiration.

11. How will you classify a food package that is normally for bulk transport or
storage in large warehouses?
A. Primary package B. Secondary package
C. Tertiary Package D. Bulky food package

12. What method of food packaging is being done when you refrigerate frozen foods
like hotdogs and bacon?
A. Canning B. Freezing
C. Packing D. Wrapping

13. Which of the statements is TRUE about product label?

A. Make the product known to people.
B. Share ideas on how to imitate the product.
C. Shows how affordable or expensive the product to be sold.
D. Gives important information which needs to be communicated to
customer.

14. What container or food package will you adopt and use for your coated peanuts
and cashew nuts?
A. Foil B. Leaves C. Wax Paper D. Airtight containers

15. Tomas prepared mango and kamias jam for his sixty customers. It’s the first
time that he will prepare and sell these products. He is hoping that his customers
will like these new products. What method of food packaging will he adopt that is
considered to be the oldest and the most common method of packaging at
home?
A. Canning B. Chilling C. Freezing D. Foil Packaging

14
 Answer Key

Pre-test/Gauge
1. A
2. B Jumpstart

3. B Activity 1.

4. C
5. D A. A man prepared a polvoron,

6. B wrapped it using a plastic sheet and

7. B placed the polvoron inside the box.

8. A
9. B B. Prepared a product label. It shows

10.D the name of the product, ingredients

11. C used and the place it was made.

12. B
13. D
14. D
15. A

Explore
Activity 2.
___10__ Put inside the box the product you made (eg. Polvoron)
then cover, ready to deliver to your customer.
___9__ Prepare the product label and paste it on the cover of the Deepen
box visible to the customers. Activity 3.
___8__ Fold, connect and paste the end corners of the box. Pictures or videos of
___7__ Cut the lines marked with invisible lines. the performance and
___6__ Do the folding in all sides (the lines marked with invisible output will be sent
lines) through GC or
___5__ Do the marking in all sides of the folder, 1 ½” from the messenger. Scores to
edges. be given will be
___4__ Remove the unnecessary part of the folder that will not based from the
be used in making a box. scoring rubric
___3__ Cut the centerfold and use one piece of the folder.
___1__ Get a piece of long folder for the box.
___2__ Prepare also the ruler, pencil, eraser and scissor for the
box to be prepared.

15
References

Book

 Department of Education, K to 12 -Technology and Livelihood Education

Learning Module Cookery Grade 9, pp. 191-195

Links

 https://www.psymbolic.com/6-important-safety-procedures-in-packaging-
food/
 https://www.marketing91.com/product-labelling/

16