Competency – Based

Learning Materials

Sector TOURISM

Qualification COOKERY NC II
Package Prepared Food
Unit of Competency

Module Title Packaging Prepared Food

AC COOKING INSTITUTE
Hartman, Wescom Road, Brgy. San Miguel, Puerto Princesa City, Palawan, MIMAROPA IV – B
carloalili022496@gmail.com
09388626097

DOCUMENT NO.
CBLM IN DEVELOPED BY: DATE DEVELOPED:
COOKERY NC II CARLO C. ALILI JUNE 18, 2024 ISSUED BY:

Packaging DATE REVISED:

Prepared Food REVISION NO. 3
 HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIAL

Welcome to the module Packaging Prepared Food. This module contains

training materials and activities for you to complete.

The unit of competency Package Prepared Food deals with knowledge and
skills required by bakers and pastry cooks (patisseries). It is one of the core
competencies of COOKERY at National Certificate II.

In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome there
are Information Sheets and Task Sheets. Follow these activities on your
own and answer the Self-Checks at the end of each learning outcome. If you
have questions, do not hesitate to ask for assistance from your trainer.

Remember to:

• Work through all information and complete the activities in each section.

• Read information sheets and answer the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably, your trainer will also be your shop supervisor or manager.

• You will be given plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way, you will improve your speed, memory and your confidence.

• Use the Self-Checks, Task or Job Sheets at the end of each section to test
your own progress. Use the Performance Criteria Checklists or Procedural
Checklists at the end of the module to check your own performance.

When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
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 TABLE OF CONTENTS
PAGE NO.

How to use the Competency-based Learning Materials . . . . . . . . . . . . . . . . . . . . . . 1

List of Basic Competencies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Module Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Learning Outcome #1 Package Prepared Food . . . . . . . . . . . . . . . . . . . . . . . . . . .5 – 6

Learning Experiences #1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Information Sheet 1.1-1 Packaging Materials. . . . . . . . . . . . . . . . . . . . . . . . . . . 8-19

Self-Check1.1-1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 – 21

Answer Key1.1-1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Task Sheet 1.1-1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Performance Criteria Checklist 1.1-1 . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Information Sheet 1.1-2 Food Safety on transporting and storing food . . . . 25 - 31

Self-Check 1.1-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 - 33

Answer Key 3.1-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Task Sheet 1.1-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Performance Criteria Checklist 1.1-2 . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Information Sheet 1.1-3 Occupational and health safety in packaging foods . . . 37 - 41

Self-Check1.1-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Answer Key 1.1-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
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 COOKERY NC II

List of Core Competencies

Module
No. Unit of Competency Code
Title

Clean and maintain kitchen Cleaning and maintaining kitchen

1 TRS512328
premises premises

Prepare stocks, sauces and Preparing stocks, sauces and

2 TRS512331
soups soups

3 Prepare appetizers Preparing appetizers TRS512381

4 Prepare salads and dressings Preparing salads and dressings TRS512382

5 Prepare sandwiches Preparing sandwiches TRS512330

6 Prepare meat dishes Preparing meat dishes TRS512383

Prepare poultry and game

7 Preparing poultry and game dishes TRS512333
dishes

8 Prepare seafood dishes Preparing seafood dishes TRS512334

9 Prepare egg dishes Preparing egg dishes TRS512385

10 Prepare starch dishes Preparing starch dishes TRS512386

11 Prepare vegetables dishes Preparing vegetables dishes TRS512384

12 Prepare meat dishes Preparing meat dishes TRS512383

13. Package prepared food Packaging prepared food TRS512340

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
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Qualification : COOKERY NC II

Unit of Competency : PACKAGE PREPARED FOODS

Unit Code : TRS512340

Module Title : PACKAGING PREPARED FOODS

Nominal Duration : 16 hours

Introduction : This module deals with the skills and

knowledge on packaging prepared foods in
commercial cookery or catering operations.

SUMMARY OF LEARNING OUTCOMES

Upon completion of this module the students/trainees will be able to:

LO 1. Select packaging materials

LO 2. Package foods

ASSESSMENT CRITERIA:

• Meet food requirements of client and user prior to packaging in

accordance with the enterprise standard following the criteria for
packaging
• Select qualities of packaging materials are in accordance with enterprise
standards
• Package food in compliance with sanitary, occupational health and safety
and local health regulations requirements
• Observe environmental requirements for food packaging area
• Adopt appropriate packaging procedures according to enterprise
specifications
• Label food according to industry standards

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
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PRE - REQUISITES: All of the Basic and Common

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AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
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II

Packaging
Prepared Food DATE REVISED:
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NO. OF
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Learning Outcome # 1: Package Prepared Food
Contents:

 Packaging Materials
 Food Safety on Storing and Transporting Foods
 Occupational and Health Safety Procedures in Packaging Foods

Assessment Criteria:

 Meet food requirements of client and user prior to packaging in accordance

with the enterprise standard following the criteria for packaging
 Select qualities of packaging materials in accordance with enterprise standards

Conditions:
Students/trainees must be provided with the following:

EQUIPMENT

 LCD Projector (Optional for lecture)

 Television and Multimedia Player
 Whiteboard
 Vacuum Sealer
 Applicable equipment as prescribed by Training Regulations

LEARNING MATERIALS

SUPPLIES & MATERIALS

Types of Packaging Materials

May include but are not limited to:

 Cartons
 Aluminum/Foil Containers
 Metal or Plastic Container
 Cans
 Glass container

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
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II

Packaging
Prepared Food DATE REVISED:
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  Manuals
 Books
 Video
 PPE’s

Methodologies:
 Discussion
 Demonstration
 Film Viewing

Assessment Method:

 Direct observation of the candidate while packaging foods

 Written or oral questions to test candidate’s knowledge on packaging types
and methods for different types of food, hygienic practices in packaging,
maintaining food quality and nutritional value

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
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II

Packaging
Prepared Food DATE REVISED:
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 LEARNING EXPERIENCE

LEARNING OUTCOME 1
PACKAGE PREPARED FOOD

LEARNING ACTIVITY SPECIAL INSTRUCTIONS

Read Information Sheet 13.1.1
Packaging Material

Answer Self – Check 13.1.1 Compare your answer to the Answer Key
13.1.1

Perform Task Sheet 13.1.1: Make Used the Performance Criteria Checklist
Packaging Materials 13.1.1 to evaluate your own work.

Present your work to your trainer for

evaluation.

Read Information Sheet 13.1.2 Food

safety on storing and transporting
foods

Answer Self – Check 13.1.2 Compare your answer to the Answer Key
13.1.2

Perform Task Sheet 13.1.2: Proper Used the Performance Criteria Checklist
Storage of Food 13.1.2 to evaluate your own work.

Present your work to your trainer for

evaluation.

Read Information Sheet 13.1.3

Occupational and Health Safety
Procedure in Packaging Foods

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Packaging
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 Answer Self – Check 13.1.3 Compare your answer to the Answer Key
13.1.3

INFORMATION SHEET 13.1-1

PACKAGING MATERIALS

Learning Objectives:

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

 Identify the different packaging materials;

 Learn the function, purpose and importance of food packaging materials

Introduction:

In every community, packaging

materials silently play the role of
unseen heroes, ensuring that the
foods we eat, the products we
use, and the goods we cherish
reach us in perfect condition.
From the moment you pick up a
fresh loaf of bread at the local
bakery, to when you unbox a
much-anticipated online order,
packaging materials are at the
heart of preserving quality,
safety, and convenience. But their
importance goes far beyond mere
protection—they are integral to
the fabric of our community’s
health, economy, and
environmental stewardship.

So, what really is food packaging? According to Thomas Paine, food

packaging is the science, art and technology of enclosing or protecting products
distribution, storage, sale and use.
Basically, food packaging is the process of enclosing food products in
containers or wrappers to protect them from contamination, preserve
freshness, extend shelf life, and provide information to consumers. It plays a

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
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Packaging
Prepared Food DATE REVISED:
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critical role in ensuring food safety, facilitating transportation and storage,
and enhancing the overall consumer experience.
In short, the main aims of packaging are to keep the food in good condition
until it is sold and consumed, and to encourage customers to purchase
the product. Packaging materials play a crucial role in safeguarding
products throughout their journey from manufacturer to consumer.

The choice of packaging material is influenced by various

factors including the nature of the product, its intended use,
environmental considerations, and logistical requirements.
This introduction explores several common types of packaging
materials, highlighting their unique characteristics and
suitability for different applications.

TYPES OF PACKAGING MATERIAL:

1. TIN MATERIALS
2. ALUMINUM MATERIALS
3. GLASS MATERIALS
4.CONTAINER BOARD OR CARTONS
5. BIO COMPOSITE
MATERIALS/ECO FRIENDLY PACKAGING
6. POLYMER MATERIALS: FOR EXAMPLE; PLASTIC
CONTAINERS
7. PLASTIC CLING WRAP

1. TIN MATERIALS

These are commonly used materials in

food packaging because they can be
sealed tight so that no air can get in.

Purpose:

1. Preservation: Tin materials help in

preserving the freshness and quality of
food by providing an excellent barrier
against light, air, and moisture, which

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
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Packaging
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 can degrade food products.
2. Protection: They protect food from physical damage during
transportation and handling, ensuring the food reaches consumers in good
condition.
3. Storage: Tin packaging is ideal for long-term storage, maintaining the
integrity of the food over extended periods.
4. Convenience: Tin cans are convenient for consumers due to their easy-to-
open designs and ability to be resealed in some cases.

Importance:

1. Safety: Tin materials are non-toxic and provide a safe packaging option
for a variety of foods, preventing contamination and spoilage.
2. Durability: Tin is a strong and durable material, offering robust
protection for food items against physical impacts and environmental
factors.
3. Recyclability: Tin is highly recyclable, making it an environmentally
friendly choice. It can be recycled multiple times without losing its quality.
4. Versatility: Tin packaging is suitable for a wide range of food products,
including perishable items, canned goods, and beverages, due to its ability to
withstand different processing methods such as sterilization and
pasteurization.
5. Shelf-Life Extension: By providing an excellent barrier to external
elements, tin packaging significantly extends the shelf life of food products,
reducing food waste.

Overall, tin materials are essential in food packaging for their protective
qualities, safety, durability, and environmental benefits.

2. ALUMINUM MATERIALS

Produced in different sizes and

shape. Can be recyclable and its
lightweight. It can be also heated in
the oven.

Purposes:

1. Preservation: Aluminum
packaging provides an excellent

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AC COOKING DEVELOPED DATE NO.
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Packaging
Prepared Food DATE REVISED:
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 barrier against light, oxygen, moisture, and contaminants, helping to
preserve the freshness and quality of food products.

2. Protection: It protects food

from physical damage, ensuring
that products reach consumers in
optimal condition.
3. Convenience: Aluminum
packaging, such as cans and foil, is
lightweight and easy to handle,
providing convenience for both
manufacturers and consumers.
4. Versatility: Aluminum is
used in various forms, including
cans, foils, trays, and pouches,
suitable for a wide range of food
products.

Importance:

1. Safety: Aluminum is a non-toxic material, ensuring that it does

not react with food products, maintaining food safety and integrity.
2. Durability: Aluminum packaging is robust and can withstand
high temperatures and pressures, making it ideal for processes like
sterilization and pasteurization.
3. Recyclability: Aluminum is highly recyclable, and recycling it
saves a significant
amount of energy
compared to
producing new
aluminum. This
makes it an
environmentally
sustainable
choice.
4. Lightweig
ht: Aluminum's
lightweight nature
reduces
transportation
costs and energy

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 consumption, contributing to overall efficiency in the supply chain.
5. Shelf-Life Extension: The excellent barrier properties of
aluminum help extend the shelf life of food products by protecting them
from external factors that can cause spoilage.
6. Aesthetic Appeal: Aluminum packaging can be easily printed
and decorated, enhancing the visual appeal of products and serving as
an effective marketing tool.

Overall, aluminum materials are crucial in food packaging for their

ability to preserve and protect food, their safety, recyclability, and
versatility, making them a preferred choice for many food packaging
applications.

3. GLASS MATERIALS

It is fully recyclable and highly effective for preserving foods in a safe

environment.

Purposes:

1. Preservation: Glass packaging provides an excellent barrier against air,

moisture, and contaminants, helping to preserve the taste, aroma, and
freshness of food products.
2. Protection: It protects food from physical damage and
environmental factors, ensuring the product remains intact and safe
for consumption.
3. Transparency: Glass packaging allows consumers to see the
product inside, which can enhance the appeal and trustworthiness of
the product.
4. Versatility: Glass can be molded into various shapes and sizes,
making it suitable for a wide range of food products, including
beverages, condiments, and preserved foods.

Importance:

1. Inertness: Glass is chemically inert and does not react with food
products, preventing any alteration in taste, flavor, or quality. This
ensures the purity of the food inside.
2. Safety: Glass is non-toxic and does not leach any harmful

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Packaging
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 substances into the food, making it a safe packaging option.
3. Recyclability: Glass is 100% recyclable and can be recycled
indefinitely without losing its quality. This makes it an
environmentally sustainable packaging material.
4. Shelf-Life Extension: The impermeable nature of glass helps
extend the shelf life of food products by providing a strong barrier
against external elements.
5. Aesthetic Appeal: Glass packaging often has a premium look
and feel, enhancing the product's marketability and consumer appeal.
It can also be easily labeled and decorated for branding purposes.
6. Thermal Stability: Glass can withstand high temperatures,
making it suitable for processes like sterilization and pasteurization. It
is also microwave and oven safe, adding to its convenience for
consumers.

Overall, glass materials are essential in food packaging for their preservation
qualities, safety, recyclability, aesthetic appeal, and thermal stability, making
them a preferred choice for many food and beverage products.

4. CONTAINER BOARD OR CARTONS

Used for boxes foods like cereals, cookies and other boxed snack foods

Purposes:

1. Protection: Container boards

and cartons provide excellent
protection against physical
damage during transportation
and handling, ensuring the
food reaches consumers in
good condition.
2. Organization: They offer
convenient ways to organize
and store food products, making it easier for retailers to display and for
consumers to purchase and store.
3. Information: Carton packaging allows for extensive labeling, providing
consumers with essential information such as nutritional content,
ingredients, usage instructions, and branding.
4. Sustainability: Many cartons are made from renewable resources and

DOCUMENT
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Packaging
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 can be designed to be recyclable or biodegradable.

Importance:

1. Versatility: Carton materials can be easily customized in terms of

size, shape, and design, making them suitable for a wide range of
food products, from cereals and snacks to beverages and frozen
foods.
2. Cost-Effective: Cartons are relatively inexpensive to produce and
can be manufactured in large quantities, making them a cost-
effective packaging solution for many food products.
3. Lightweight: Carton packaging is lightweight, which helps
reduce transportation costs and energy consumption, contributing to
overall supply chain efficiency.
4. Sustainability: Container boards and cartons are often made
from recycled materials and are recyclable, making them an
environmentally friendly packaging option.
5. Marketing: The large surface area of cartons provides ample
space for branding, promotional messages, and attractive designs,
enhancing the product’s shelf appeal and aiding in marketing efforts.
6. Safety: Carton materials can be designed to be tamper-evident,
helping to ensure the safety and integrity of the food product within.

Overall, container board and carton materials are crucial in food

packaging for their protective qualities, versatility, cost-effectiveness,
sustainability, and marketing potential.

5. BIO COMPOSITE MATERIALS/ECO FRIENDLY PACKAGING

Used to develop food packaging that is more resistant to
foodborne pathogens and that can help to increase the shelf life of
food.

Purposes:

1. Sustainability: Bio
composite materials are
designed to be
biodegradable or

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 compostable, reducing environmental impact and promoting
sustainability.

2. Reduction of Carbon Footprint: These materials are often

derived from renewable resources, helping to reduce the carbon
footprint associated with traditional packaging materials.
3. Waste Management: Eco-friendly packaging helps minimize
waste, as it is designed to break down naturally or be recycled more
efficiently than conventional packaging.
4. Consumer Appeal: Increasing consumer awareness about
environmental issues drives demand for sustainable packaging,
making eco-friendly options more attractive to environmentally
conscious buyers.

Importance:

1. Environmental Protection: Using bio composite materials helps reduce

pollution and conserves natural resources by decreasing reliance on fossil
fuels and non-renewable materials.
2. Regulatory Compliance: Many regions are implementing stricter
regulations on plastic use and waste management. Eco-friendly packaging
helps businesses comply with these regulations.
3. Market Differentiation: Companies that adopt eco-friendly packaging can
differentiate themselves in the market, appealing to consumers who
prioritize sustainability.

4. Health and Safety: Bio composite materials are often free from harmful
chemicals and additives found in some traditional packaging, enhancing
food safety and consumer health.
5. Innovation: The development of bio composite materials drives innovation
in packaging design and materials science, leading to more efficient and
functional packaging solutions.
6. Circular Economy: Eco-friendly packaging supports the principles of a
circular economy, where materials are reused, recycled, or composted,
reducing waste and promoting resource efficiency.

Overall, bio composite materials and eco-friendly packaging are crucial in

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food packaging for their environmental benefits, regulatory compliance,
market appeal, health and safety advantages, and support for sustainable
practices.

6. POLYMER MATERIALS: FOR EXAMPLE; PLASTIC CONTAINERS

Polyethylene is plastic and is very commonly used as food packaging

Purposes:

1. Protection:
o Barrier Properties: Plastic containers
provide an excellent barrier against
moisture, oxygen, and contaminants,
ensuring the freshness and safety of the
food.
o Physical Protection: They protect food
from physical damage during transportation
and handling.

2. Preservation:

o Shelf - Life Extension: By providing an airtight seal, plastic

containers help in extending the shelf life of perishable items.
o Preventing Spoilage: They prevent the growth of
microorganisms and reduce the risk of spoilage.
3. Convenience
o Lightweight: Plastic containers are
lightweight, making them easy to
handle, transport, and store.
o Re-sealable: Many plastic
containers come with re-sealable lids,
which offer convenience to consumers by
allowing them to store leftovers easily.
4. Cost-Effectiveness:
o Production Efficiency: Plastic
containers can be produced at a
relatively low cost, making them an
economical option for both

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 manufacturers and consumers.
o Energy Efficiency: The production and transportation of
plastic containers generally require less energy compared to
alternatives like glass or metal.

Importance:

1. Safety:
o Non-Toxicity: Food-grade plastics are designed to be non-toxic and safe for
direct contact with food, ensuring consumer safety.
o Chemical Resistance: They do not react with food products, maintaining the
food's taste and quality.
2. Sustainability:
o Recyclability: Many types of plastic containers are recyclable, contributing
to environmental sustainability efforts.
o Resource Efficiency: Advances in polymer science have led to the
development of biodegradable plastics, reducing environmental impact.
3. Versatility:
o Customization: Plastic containers can be molded into various shapes and
sizes to accommodate different types of food products.
o Functional Additives: They can be enhanced with additives to improve
properties such as UV resistance, color, and strength.

4. Innovation:
o Smart Packaging: Emerging technologies have led to the development of
smart packaging solutions, such as antimicrobial coatings and active
packaging that can interact with food to enhance preservation.

Overall, Polymer materials, especially plastics, are indispensable in the

realm of food packaging. Their ability to protect, preserve, and provide
convenience, along with their cost-effectiveness and sustainability, makes
them a preferred choice in the industry. Continuous advancements in
polymer technology promise even more innovative and eco-friendly
solutions for food packaging in the future.

7. PLASTIC CLING WRAP

Cling wrap, also known as plastic wrap or
cling film, is a common polymer material.
Plastic wraps are typically clear or lightly
colored transparent food-safe coverings that

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 cling to themselves and to food containers to form a seal.

Purpose of Cling Wrap in Food Packaging

1. Preservation:
o Moisture Retention: Cling wrap helps retain the natural moisture of
food, preventing it from drying out.
o Barrier to Contaminants: It acts as a barrier to dust, bacteria,
and other contaminants, keeping food safe and clean.
2. Protection:
o Physical Barrier: Cling wrap provides a protective layer that
helps shield food from physical damage and environmental factors.
o Odor Control: It prevents the transfer of odors between different
foods stored in close proximity.
3. Convenience:
o Ease of Use: Cling
wrap is easy to handle and apply,
making it a convenient option for
both household and commercial
use.
o Versatility: It can be
used to cover a variety of food
items, including fruits, vegetables,
meats, and leftovers.
4. Portion Control:
o Individual Portions:
Cling wrap is ideal for wrapping
individual portions of food, which is particularly useful in meal prep
and portion control.

Importance of Cling Wrap in Food Packaging

1. Extended Shelf Life:

o Freshness Maintenance: By providing a tight seal, cling wrap
helps maintain the freshness of food for a longer period.
o Reduction of Waste: Longer shelf life leads to less food waste,

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 contributing to both economic and environmental benefits.
2. Hygiene:
o Sanitary Storage: Cling wrap ensures that food is stored in a
hygienic manner, reducing the risk of contamination.
o Safe Handling: It allows for the safe handling and transportation
of food without direct contact, maintaining cleanliness.

3. Cost-Effectiveness:
o Affordable Packaging: Cling wrap is a cost-effective packaging solution
compared to other methods, making it accessible for a wide range of users.
o Minimal Storage Space: It requires minimal storage space, both before
and after use, which is beneficial for both households and businesses.
4. Adaptability:
o Various Applications: Cling wrap can be used in various settings, from
home kitchens to large-scale food service operations.
o Compatibility with Different Materials: It can be used in combination
with other packaging materials, such as trays and containers, enhancing its
functionality.
5. Environmental Considerations:
o Recyclability: Some types of cling wrap are recyclable, which helps
mitigate environmental impact.
o Biodegradable Options: Advances in material science have led to the
development of biodegradable cling wraps, offering a more sustainable option.

Overall, cling wrap is a versatile and essential tool in food packaging, offering
numerous benefits that enhance the preservation, protection, and
convenience of food storage. Its ability to maintain freshness, ensure hygiene,
and provide cost-effective solutions makes it an indispensable item in both
household and commercial kitchens. As technology advances, more
sustainable and eco-friendly options continue to emerge, further solidifying its
importance in modern food packaging.

In conclusion, food packaging materials play a crucial role in preserving the

quality and safety of food products. Whether it's protecting against
contamination, extending shelf life, or providing information to consumers, the
choice of packaging material is key. From traditional options like glass and
metal to innovative solutions such as biodegradable plastics and edible films,
the variety of materials available offers both opportunities and challenges in

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 ensuring food safety and sustainability. As we strive for more eco-friendly
packaging solutions, it's important to balance functionality, safety, and
environmental impact to meet the needs of today without compromising the
needs of tomorrow.

SELF-CHECK 13.1-1

PART I. TRUE OR FALSE: Answer the following questions by DOING if

the statement is TRUE, and if the statement is FALSE. Write your answer
in space provided:

__________ 1. Packaging is usually done for the purpose of transportation and

storage.

__________ 2. Glass is also heavier which increases costs of shipping and makes
it more difficult to transport larger quantities of product

__________ 3. Food packaging protects foodstuffs, but it can also be a source of

chemical food contamination.

__________ 4. The principal roles of food packaging are to unprotect food

products from outside influences and damages to contain food.

__________ 5. Food packaging is the science, art and technology of enclosing or

protecting products distribution, storage, sale and use.

PART II. MULTIPLE CHOICE: Read the sentence and choose the correct
answer.

1. This type of packaging materials are commonly used nowadays and 100%
recyclable, it has lightweight and can be heated in the oven

A. Wood B. Aluminum

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C. Tin D. Glass

2. These type of packaging materials can be sealed tight commonly used for
soda and preserved foods like meat and vegetables

A Containerboard B. Wood

C. Tinfoil D. Glass

3. It is the science, art and technology of enclosing or protecting products

distribution, storage, sale and use.

A. Marketing B. Packaging

C. Safety D. Brand

4. It is a type of material that is fully recyclable and highly effective for

preserving foods in a safe environment.

A. Wood B. Containerboard

C. Plastic container D. Glass

5. This type of packaging materials are form by resin or wax made up of both
renewable and non – renewable resources

A Wood B. Bio – composite/Eco – friendly

packaging

C. Plastic containers D. Containerboard

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 ANSWER KEY 13.1-1
1. TRUE OR FALSE

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

2. MULTIPLE CHOICE

1. B. Aluminum
2. C. Tin materials / Tinfoil
3. B. Packaging
4. D. Glass
5. B. Bio – Composite Materials

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 TASK SHEET 13.1-1

Title: MAKE PACKAGING MATERIALS

Performance Objective: Given the necessary tools and materials, you must be
able to make your own packaging materials appropriate to the given set meal.

Time Duration: 75 minutes

Supplies:

1. Scissors
2. Double sided tapes
3. Containerboards or Cartons
4. Plastics
5. Cartolina
6. Illustration Board
7. Ruler
8. Pencil
9. Marker
10. Food foil wrap

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Steps/Procedure:

1. Identify the given set meal and conceptualize a proper packaging for it
2.Use the tools and materials provided by your trainer
3. Make a packaging material appropriate to the set meal
4. Make it presentable
5. Finish it before the given time ends

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 Performance Criteria
Checklist for Task
Sheet 13.1-1

Trainer’s Name: _________________ Date: _______________

CRITERIA YES NO

1. Did I perform the task that the trainer had given to me?

2. Did I correctly identify the appropriate set meal?

3. Did I efficiently use the tools and materials provided?

4. Did I make appropriate packaging material?

5. Did I make it presentable?

6. Did I perform the task according to the given time?

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 INFORMATION SHEET 13.1-2
FOOD SAFETY ON STORING AND TRANSPORTING FOODS

Learning Objectives:

At the end of this module, you should be able to:

 Identify the two vital components of food safety

 Analyze food items in compliance with Occupational Health and Safety
 Appreciate the importance of appropriate packaging method according to
enterprise standards

Introduction

Imagine a
community where
every meal shared
is a celebration of
safety and health.
From the bustling
farmer’s market
stalls to the
neighborhood
grocery stores and
local food banks,
the journey of our
food—how it’s
stored and
transported—
plays a crucial role
in ensuring it’s
safe for all. Food
safety in storing
and transporting
foods is not just a technical requirement; it’s a cornerstone of community well-
being, supporting families, local businesses, and the overall public health.

Food safety is a critical aspect of public health that ensures the food we
consume is safe, nutritious, and free from harmful contaminants. Proper storage
and transportation of food are vital components of food safety, as they play a
significant role in preventing foodborne illnesses and maintaining the quality of
food from the point of production to the point of consumption.

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 The two (2) vital components of food safety:

 Proper Storage

 Proper Transportation

1. Proper storage is a vital component of food safety because it helps

prevent contamination, spoilage, and the growth of harmful microorganisms.
By maintaining the correct temperature, humidity, and hygiene conditions,
proper storage ensures that food remains safe to consume, retains its
nutritional value, and extends its shelf life. This reduces the risk of
foodborne illnesses, preserves food quality, and minimizes waste,
contributing to overall public health and safety

Example of proper storage in Refrigerator

2. Proper transportation is
also one of the two vital
components of food safety because
it ensures that food remains at safe
temperatures and is protected from
contamination during transit. By
maintaining the integrity of the food
supply chain, proper transportation
prevents spoilage, reduces the risk

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 of foodborne illnesses, and ensures that food arrives in optimal condition.
This is essential for preserving food quality, extending shelf life, and
safeguarding public health.

In ensuring food safety, packaging acts as a key ally. It safeguards food

from contamination, controls temperature, and preserves freshness. Each
packaging method plays a vital role, working together to protect food and
ensure it reaches consumers safely.

There are several methods of food packaging used to protect, preserve,

and transport food products.
Here are some common methods:

1. Primary Packaging: This is the

packaging that comes into direct
contact with the food product.
Examples include:

 Plastic containers: Used for storing

and packaging a wide range of
foods, from liquids to solids.

 Metal cans: Commonly used for

packaging beverages, fruits,
vegetables, and other foods.

 Glass jars and bottles: Often used

for packaging preserves, sauces,
and beverages.

2. Secondary Packaging: This is the

packaging that holds the primary packaging together and provides

 Cardboard boxes: Used to group and protect individual food items or

containers.

 Shrink wrap: Used to bundle and protect multiple items together.

3. Tertiary Packaging: This

is the outermost packaging
used for transportation and
distribution. Examples
include:

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 Pallets: Used to stack and transport large quantities of products.

 Stretch wrap: Used to secure palletized loads for transport.

4. Modified Atmosphere Packaging

(MAP): This method involves modifying the
atmosphere inside the packaging to extend
the shelf life of the food. This is often done
by altering the levels of oxygen, carbon
dioxide,
and nitrogen.

5. Vacuum Packaging: This method

involves removing air from the packaging
before sealing it. This helps reduce the
growth of spoilage organisms and extends
the shelf life of the food.

6. Aseptic Packaging: This method involves

sterilizing the food and packaging
separately and then filling the
sterilized packaging with the sterilized
food in a sterile environment. This
helps maintain the freshness of the
food without the need for refrigeration.

7. Active Packaging: This

involves incorporating additives
or components into the
packaging that interact with the
food to extend its shelf life or
improve its quality. Examples
include oxygen scavengers,
antimicrobial agents, and
ethylene absorbers.

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 Each method has its own advantages and is chosen based on factors such
as the quality of food being packaged, the desired shelf life, intended
portion and the microbial condition:

Criteria for Packaging

Quality: Packaging is essential in maintaining the quality of food
products by influences that could degrade their quality. For
example, packaging can prevent exposure to light, which can cause
food to deteriorate, and can also protect food from physical damage
during transportation and handling.
Shelf Life: Packaging extends the shelf life
of food by creating a barrier that reduces
exposure to oxygen, moisture, and other
environmental factors that can accelerate
spoilage. By slowing down the growth of
microorganisms and oxidative reactions,
packaging helps preserve the freshness and
quality of food over a longer period.
Microbial Condition: Packaging helps maintain the microbial
condition of food by preventing contamination and minimizing the
growth of pathogens and spoilage microorganisms. Proper
packaging materials and techniques create a hygienic barrier that
reduces the risk of microbial contamination during storage and
transportation.
Portion Control: Packaging facilitates portion control by providing pre-
measured servings or individual packaging units. This not only helps
consumers manage their intake but also reduces food waste by ensuring
that only the required amount of food is used at a time.

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 In summary, food packaging is essential for preserving quality, extending
shelf life, maintaining microbial safety, and enabling portion control. The choice
of packaging materials and methods is critical in achieving these goals while
meeting regulatory standards and consumer expectations for safe and high-
quality food products.

Poor packaging can accelerate food spoilage by exposing it to

contaminants, moisture, and oxygen, leading to faster deterioration and
reduced shelf life.
BUT WHAT IS FOOD SPOILAGE?

It is the process by which food

deteriorates to the point where it is no
longer safe or desirable to consume.

This can result from the growth of

microorganisms such as bacteria, molds,
and yeasts, as well as enzymatic
reactions, chemical changes, and physical
damage. Spoiled food often exhibits
changes in taste, smell, texture, and
appearance.

WE DO NOT WANT THAT TO HAPPEN ON OUR FOOD,

RIGHT?

Preventing food
spoilage is crucial for
ensuring food safety,
reducing waste,
preserving nutritional
value, and
maintaining food
quality, which

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ultimately protects consumer health and optimizes resource use.

Preventive measures for food spoilage include:

1. Proper storage: Store food at the correct temperature to slow down the
growth of bacteria and prevent spoilage.

2. Hygiene: Maintain good personal hygiene and clean food preparation

surfaces to prevent contamination.

3. Packaging: Use airtight containers and proper packaging materials to

protect food from moisture, air, and pests.

4. Rotation: Use the first in, first out (FIFO) method to ensure older food
is used first, reducing the risk of spoilage.

5. Monitoring: Regularly check the condition of food, including its

appearance, smell, and texture, to identify spoilage early.

And, by understanding the causes of spoilage and implementing preventive

measures, we can enjoy fresher, healthier food while minimizing our impact on the
environment.

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 SELF-CHECK 13.1-2
1. MULTIPLE CHOICE: Identify the letter of the correct answer:

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

therefore be in direct contact with the goods.

A. Primary packaging B. Secondary packaging

C. Tertiary packaging D. Quartary packaging

2. This method involves removing air from the packaging before sealing it.

A. Modified Atmosphere Packaging B. Vacuum Packaging

C. Aseptic Packaging D. Active Packaging

3. This method involves incorporating additives or components into the

packaging that interact with the food to extend its shelf life or improve its
quality.

A. Modified Atmosphere Packaging B. Vacuum Packaging

C. Aseptic Packaging D. Active Packaging

4. This method involves modifying the atmosphere inside the packaging to

extend the shelf life of the food.

A. Modified Atmosphere Packaging B. Vacuum Packaging

C. Aseptic Packaging D. Active Packaging

5. This method involves sterilizing the food and packaging separately and
then filling the sterilized packaging with the sterilized food in a sterile
environment.

A. Modified Atmosphere Packaging B. Vacuum Packaging

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C. Aseptic Packaging D. Active Packaging

6. Which of the following is a potential consequence of poor packaging in

food storage?

A. Increased freshness B. Reduced shelf life

C. Improved quality D. Enhanced Preservation

7. Which of the following is NOT a criterion for packaging as mentioned in

the passage?

A. Quality maintenance B. Shelf - life extension

C. Microbial condition enhancement D. Flavor enhancement

8. Which of the following best describes food spoilage?

A. The process of food becoming more nutritious over time

B. The process of food deteriorating to the point of being unsafe or

undesirable to consume

C. The process of food being preserved for longer shelf-life

D. The process of food being enhanced in flavor and aroma

9. Which of the following best describes a preventive measure against food

spoilage?

A. Proper storage, handling, and transportation practices

B. Exposing food to contaminants, moisture, and oxygen

C. Ignoring the causes of spoilage

D. Allowing food to deteriorate to the point of being unsafe to consume

10. It is a critical aspect of public health that ensures the food we

consume is safe, nutritious, and free from harmful contaminants.

A. Food storage B. Food safety

C. Food transportation D. Food spoilage

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 ANSWER KEY 13.1-2

MULTIPLE CHOICE:

1. A Primary packaging

2. B Vacuum packaging

3. D Active packaging

4. A Modified Atmosphere Packaging

5. C Aseptic Packaging

6. B Reduced Shelf – life

7. D Flavor Enhancement

8. B. The process of food deteriorating to the point of being unsafe or

undesirable to consume

9. A. Proper storage, handling, and transportation practices

10. B. Food safety

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 TASK SHEET 13.1-2

Title: PROPER STORAGE OF FOOD

Performance Objective: Given the supplies and equipment, you must be able
to demonstrate how to properly store food in refrigerator

Time Duration: 45 minutes

Supplies and Equipment:

1. Various type of food/meals

2. Refrigerator
3. Various type of packaging materials
4. Speaker
5. LCD Projector
6. White screen
7. Food trays
8. Table

Steps/Procedure:

1. Get the foods to your trainer and proceed to the working area.
2. Prepare and organize the foods correctly
3. Identify which food is going to put first
4. After you identify, demonstrate in front the correct order of storing foods.
5. Let your trainer check your performance
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 Performance Criteria

Performance Criteria
Checklist for Task
Sheet 13.1-2

Trainer’s Name: _________________ Date: _________________

CRITERIA YES NO

1. Did I perform the task according to the time given?

2. Did I get the food from my trainer and proceed to the working
area?

3. Did I correctly prepare and organize the food?

4. Did I identify which food is going to put first?

5. Did I properly demonstrate in front the correct order of storing

foods?

6. Did I my trainer check my performance?

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 INFORMATION SHEET 13.1-3
OCCUPATIONAL AND HEALTH SAFETY PROCEDURES IN
PACKAGING FOODS

Learning Objectives:

At the end of this module, you should be able to:

 Identify occupational hazards associated with packaging foods.

 Explain the importance of following health and safety procedures in food
packaging.
 Describe common health and safety procedures and best practices in food
packaging.
 Recognize the impact of occupational health and safety on workers,
consumers, and the community.

Introduction

In our community, the intricate

art of packaging food extends far
beyond mere containment—it's a
dedicated effort to safeguard
health and ensure safety at every
step.

At the heart of this endeavor lies

Occupational Health and Safety
(OHS), the unseen but essential
framework that protects those
who meticulously prepare our
food packaging.

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By prioritizing OHS, we create a safer, healthier environment for workers, uphold
the integrity of our food supply, and ultimately foster trust and well-being within
the community. Through rigorous safety protocols and vigilant health measures,
the commitment to OHS in food packaging not only preserves the quality of our
products but also honors the hands that prepare them, illustrating that safety is
an integral part of quality.
Occupational Health and Safety (OHS) in food packaging is directly related to
mitigating potential hazards that could impact workers, consumers, and the
overall production process. Here’s how OHS helps address various hazards:

Some common hazards include:

1. Physical Hazards:
o Repetitive strain injuries (RSIs) from repetitive motions such as packing or
lifting.
o Musculoskeletal disorders (MSDs) from awkward postures or heavy lifting.
o Cuts, bruises, or other injuries from handling sharp objects or machinery.

2. Chemical Hazards:
o Exposure to cleaning chemicals, disinfectants, or pesticides used in
packaging facilities.
o Potential exposure to harmful chemicals in packaging materials, such as
bisphenol A (BPA) in plastics.

3. Biological Hazards:
o Exposure to bacteria, viruses, or other pathogens present in food
products.
o Risk of foodborne illnesses from improper handling or contamination of
food products.

4. Ergonomic Hazards:
o Poor workstation design
leading to discomfort or
injuries.
o Improper lifting techniques
leading to back injuries.

5. Psychosocial Hazards:
o Stress or mental health
issues due to high-pressure
work environments or long
hours.

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o Workplace violence or harassment.

6. Environmental Hazards:
o Exposure to extreme temperatures or humidity levels in packaging
facilities.
o Poor ventilation leading to respiratory issues.

It is essential for workers in food packaging facilities to be aware of these

hazards and to follow proper safety procedures to minimize the risk of
injury or illness.

This includes using personal protective equipment (PPE), practicing

good hygiene, following safe lifting techniques, and being vigilant
for potential hazards in the workplace.

Here are some of the PPE’s use in food packaging or in food

handling:

Gloves: Disposable gloves are essential for

preventing contamination of food products and
protecting workers' hands from
chemicals, cuts, and other
hazards.

Aprons: These are worn to protect clothing from spills,

splashes, and contamination.

Hairnets and Beard Covers: These are used to

prevent hair and skin particles from
contaminating food products. They are especially
important in facilities where food is exposed or
processed.

Safety Shoes: Workers may be required to wear safety shoes with

slip-resistant soles to prevent slips, trips, and falls, especially in
areas where floors may be wet or slippery.

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 Face Masks: In some situations, such as when handling dusty materials
or working in environments with poor ventilation, face masks may be
necessary to protect workers from inhaling harmful particles.

“Occupational hazards in food packaging are effectively

managed through the implementation of common health and
safety procedures and best practices.”

Here are the common health and safety procedures and best practices in
food packaging:

1. Personal Hygiene: Workers should wash their hands thoroughly with

soap and water before starting work and after handling raw food, using the
bathroom, or touching their face or hair. They should also wear clean clothing
and maintain good personal hygiene practices.
2. Cleaning and Sanitizing: All surfaces, equipment, and utensils used in
food packaging should be cleaned and sanitized regularly to prevent
contamination. This includes using approved cleaning agents and following
manufacturer instructions for cleaning equipment.
3. Food Handling: Workers should handle food with clean hands and
utensils to prevent contamination. They should also avoid touching their face,
hair, or clothing while handling food.

4. Temperature Control: Food should be stored, handled, and transported

at the correct temperatures to prevent spoilage and the growth of harmful
bacteria. This includes using refrigeration and temperature monitoring devices
as needed.

5. Allergen Control: Workers should be trained to identify and prevent

cross-contamination with allergens. This includes using separate equipment and
utensils for allergen-free foods and labeling products correctly.

6. Safe Equipment Use: Workers should be trained to use equipment

safely and follow manufacturer instructions. This includes using guards and

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
PAGE 41
 safety features, and wearing appropriate PPE when operating machinery.

7. Emergency Preparedness: Food

packaging facilities should have
procedures in place for responding to
emergencies such as fires, chemical
spills, or injuries. This includes having
first aid kits, fire extinguishers, and
emergency contact information readily
available.

8. Training and Education: Workers

should receive regular training on food
safety procedures and best practices.
This helps ensure that they
understand and follow correct
procedures at all times.

By following these health and safety procedures and best practices, food
packaging facilities can help ensure the safety and quality of their products and
protect the health of consumers.

And, neglecting OHS in food packaging can lead to severe health, economic, and
reputational damage, highlighting the necessity of robust safety measures.

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
PAGE 42
 SELF-CHECK 13.1-3

TRUE OR FALSE: Write T if the statement is TRUE and write F is the

statement is FALSE. Write your answer in the space provided.

_____ 1. Workers should wash their hands with soap and water before starting
work and after handling raw food, using the bathroom, or touching their face or
hair.

_____ 2. Surfaces, equipment, and utensils used in food packaging should be

cleaned and sanitized regularly to prevent contamination.

_____ 3. Workers should handle food with clean hands and utensils, but it is not
necessary to avoid touching their face, hair, or clothing while handling food.

_____ 4. Temperature control is important in food packaging to prevent spoilage

and the growth of harmful bacteria.

_____ 5. Workers do not need to be trained to identify and prevent cross-

contamination with allergens.

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
PAGE 43
 ANSWER KEY 13.1.3

TRUE OR FALSE:

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
PAGE 44
 REFERENCES

https://chatgpt.com/c/61da3f7e-dcbc-43f5-80ea-52e939bb5308

https://www.youtube.com/watch?v=vZNC_fPIngM

https://chatgpt.com/c/e4c8e691-8e90-4dc5-9d88-4e0a26fe6a2

https://www.google.com

https://ph.images.search.yahoo.com/search/
images;_ylt=AwrKBQcMrndm54cmV5ezRwx.;_ylu=Y29sbwNzZzMEcG9zAzEEdnRpZAMEc2
VjA3BpdnM-?
p=image+of+FOOD+SAFETY+ON+STORING+AND+TRANSPORTING+FOODS&fr2=piv-
web&type=E210PH91215G0&fr=mcafee#id=128&iurl=https%3A%2F%2Fi.pinimg.com
%2F736x%2Fda%2Fdb%2F02%2Fdadb0293cf639067525633f1caf2ed1f--storage-google-
search.jpg&action=click

DOCUMENT
AC COOKING DEVELOPED DATE NO.
CBLM IN BY: DEVELOPED: ISSUED BY:
COOKERY NC CARLO C. ALILI JUNE 18, 2024
II

Packaging
Prepared Food DATE REVISED:
INSTITUTE REVISION NO. 3
NO. OF
PAGE 45