Uc 13 Packaging Prepared Food

COMPETENCY BASED LEARNING MATERIAL
Sector Tourism Sector (Hotel and Restaurant)

Qualification Title: Cookery NCII
Unit of Package Prepared Food
Competency:
Module Title: Packaging Prepared Food
Technical Education and Skills Development Authority
University of Mindanao
Matina Campus, Davao City
Document No.: CBLM-COOKERY-NC II-

Date Developed: CORE-13-2020
COOKERY NC II
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Package Prepared Developed by: University of
Food Kiven G. Olivar Mindanao Page 1 of 59
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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
The unit of competency, “Package Prepared Food”, is one of the

competencies of COOKERY NCII, a course which comprises the knowledge, skills,
and attitudes required for a TVET trainee to possess.
The module, “Package Prepared Food”, contains training materials and

activities related to the preparation, presentation and storing various egg dishes.
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 are
Information Sheets, Self-checks, Operation Sheets, Task Sheets, and Job Sheets.
Follow and perform the activities on your own. If you have questions do not
hesitate to ask questions and assistance from your facilitator.
Remember to:
 Read information sheet and complete the self-checks

 Perform the Task Sheets, Operation Sheets, and Job Sheets until you are confident
that your output conforms to the Performance Criteria Checklist that follow the
said worksheets.
 Submit outputs of the Task Sheets, Operation Sheets and Job Sheets to your
facilitator for evaluation and recording in the Achievement Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to evaluate
you. The results of your assessment will be recorded in your Achievement Chart
and Progress Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be awarded
to you after passing the evaluation.

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COOKERY NC II
COMPETENCY BASED LEARNING MATERIAL
LIST OF COMPETENCIES
NO Unit of Competency Module Title Code

.
1. Clean and Maintain Kitchen Cleaning and Maintaining TRS512328

Premises Kitchen Premises
2. Prepare Stocks, Sauces and Prepare Stocks, Sauces and TRS512331

Soups Soups
3. Prepare Appetizers Prepare Appetizers TRS512329
4. Prepare Salads and Prepare Salads and Dressings TRS512329

Dressings
5. Prepare Sandwiches Prepare Sandwiches TRS512330
6. Prepare Meat Dishes Prepare Meat Dishes TRS512338
7. Prepare Vegetables Dishes Prepare Vegetables Dishes TRS512332
8. Prepare Egg Dishes Prepare Egg Dishes TRS512332
9. Prepare Starch Dishes Prepare Starch Dishes TRS512332
10. Prepare Poultry and Game Prepare Poultry and Game TRS512333
Dishes Dishes
11. Prepare Seafood Dishes Prepare Seafood Dishes TRS512334
12. Prepare Dessert Prepare Dessert TRS512335
13. Package Prepared Food Package Prepared Food TRS512340

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MODULE CONTENT
UNIT OF COMPETENCY : Package Prepared Food

MODULE TITLE : Packaging Prepared Food
MODULE DESCRIPTOR :
This unit deals with the knowledge, skills, and attitudes in packaging of prepared
foodstuffs for transportation.
Nominal Duration : 8 hours
At the end of this module, you MUST be able to:
LO1. Select Packaging Materials
LO2. Package Food

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COMPETENCY SUMMARY
Qualification Title : Cookery NC II
Unit of Competency : Package Prepared Food
Module Title : Packaging Prepared Food
Introduction
This unit deals with the knowledge, skills, and attitudes in packaging of prepared
foodstuffs for transportation.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
LO1: Select Packaging Materials
LO2: Package Food

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LEARNING OUTCOME #1
SELECT PACKAGING MATERIALS
ASSESMENT CRITERIA:
1. Food requirements of client and user are met prior to packaging in accordance
with the enterprises with the enterprise standard following the criteria for
packaging.
2. Qualities of packaging materials are selected in accordance enterprise standards
CONTENTS:
1. Food preparation requirement prior to packaging

2. Suitable packaging materials and methods for a differed types of food items
3. Functional design requirement for food packaging areas
CONDITIONS: The students/ trainees must be provided with the following
EQUIPMENT SUPPLIES & MATERIALS LEARNING

MATERIALS
 LCD Projector (Optional for Types of packaging  Manuals
lecture). materials may include but  Books
 Overhead Projector (Optional are limited to:  Video (CD)
for lecture).  Polystyrene foam
 Television and multimedia  Cartons
player  Plastic cling wrap
 Whiteboard  Plastic or foil
 Applicable equipment as containers
prescribed by Training  Metal or plastic trays
regulations
METHODOLOGIES:
 Lecture/ demonstration
 Film viewing
 Demonstration
ASSESMENT METHODS:
 Direct observation
 Written or Oral questioning
 Review of portfolio of evidence and third party workplace reports of on-the-job
performance by the candidate

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Learning Experiences
Learning Outcome 1
PERFORM MISE EN PLACE
Learning Activities Special Instruction
Read Information Sheet This learning Outcome deals with the development
13.1-1 on “Food of the Institutional Competency Evaluation Tool
preparation requirement which trainers use in evaluating their trainees after
prior to packaging” finishing a competency of the qualification.
Answer Self Check 13.1-1
Go through the learning activities outlined for you
Refer to Task Sheet 13.1-2
on the left column to gain the necessary information
on “How to package food”
or knowledge before doing the tasks to practice on
Perform Task Sheet 13.1
performing the requirements of the evaluation tool.
-2
Read Information Sheet
The output of this LO is a complete
13. 1-2 on “Suitable
Institutional Competency of Cookery NC II. Your
packaging materials and
output shall serve as one of your portfolios for your
methods for a differed
Institutional Competency Evaluation for Select
types of food items”
Packaging Materials. Feel free to show your
outputs to your trainer as you accomplish them for
Read Information Sheet guidance and evaluation.
13.1-3 on “Functional
design requirement for food
packaging areas”
After doing all the activities for this LO, you are
ready to proceed to the next LO: Package Food.
Information Sheet 13.1-1

“FOOD PREPARATION REQUIREMENT PRIOR TO PACKAGING”
Learning Objectives:
After reading this information sheet, the student must be able to:
1.) To know the Food Preparation Requirement prior to packaging.
Packaging is the science, art and technology of enclosing or protecting products

for distribution, storage, sale, and use. Packaging also refers to the process of
design, evaluation, and production of packages. Packaging can be described as a
coordinated system of preparing goods for transport, warehousing, logistics, sale,

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and end use. Packaging contains, protects, preserves, transports, informs, and
sells. In many countries it is fully integrated into government, business,
institutional, industrial, and personal use.
THE PURPOSE OF PACKAGING AND PACKAGE LABELS
Dice pork in tray and film overwrap. Label indicates net weight, composition,
preparation, etc. The Union Flag, British Farm Standard tractor logo and British
Meat Quality Standard logo are also present.
Packaging and package lableing have several objectives: Physical protection -
The objects enclosed in the package may require protection from, among other
things, mechanical shock, vibration electrostatic discharge, compression,
temperature, etc.
 Barrier protection – A barrier to oxygen, water vapor, dust, etc., is often

required. Permeation is a critical factor in design. Some packages
contain desiccants or oxygen absorbers to help extend shelf life. Modified
atmospheres or controlled atmospheres are also maintained in some food
packages. Keeping the contents clean, fresh, sterile and safe for the duration
of the intended shelf life is a primary function.
 Containment or agglomeration – Small objects are typically grouped together

in one package for reasons of storage and selling efficiency. For example, a
single box of 1000 marbles requires less physical handling than 1000 single
marbles. Liquids, powders, and granular materials need containment.
 Information transmission – Packages and labels communicate how to use,
transport, recycle, or dispose of the package or product.
With pharmaceuticals, food, medical, and chemical products, some types of
information are required by government legislation. Some packages and labels
also are used for track and trace purposes.
 Marketing – Packaging and labels can be used by marketers to encourage

potential buyers to purchase a product. Package graphic design and physical
design have been important and constantly evolving phenomena for several
decades. Marketing communications and graphic design are applied to the
surface of the package and often to the point of sale display.

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 Convenience – Packages can have features that add convenience in
distribution, handling, stacking, display, sale, opening, reclosing, using,
dispensing, reusing, recycling, and ease of disposal
 Portion control – Single serving or single dosage packaging has a precise

amount of contents to control usage. Bulk commodities (such as salt) can be
divided into packages that are a more suitable size for individual households.
It also aids the control of inventory: selling sealed one-liter bottles of milk,
rather than having people bring their own bottles to fill themselves.
Self Check 13.1-1
Write True if the statement if correct and False if it’s incorrect.
1. Packaging is the science, art and technology of enclosing or protecting

products for distribution, storage, sale and use.

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2. The packaging and labels can be used by marketers to encourage
potential buyers to purchase the product.
3. Packages can have features that add convenience in distribution,

handling, sacking, display, sale, opening, reclosing, use, dispensing, reuse,
recycling, and ease of disposal.
4. Packages and labels communicate how to use, transport, recycle, or

dispose of the package or product.
5. Packaging is important to avoid food contamination.
Answer Key
1. True
2. True
3. True
4. True
5. True

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Task Sheet 13.1-1
Title: “How to Package Food”
Performance Objectives: To know “How to Package Food”

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Things needed: Tools and equipment use in making Choco Mousse.
1. First off 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 bag, a rolling pin and flatten the meat (ground meat)
4. Squeeze as much of the air as you can get out, if needed zip the bag close
to being closed and put a straw and suck out more of the air (this will
prevent freezer burns).
5. Date the bag so you know how long it’s been in your freeze
Assessment Method:
1. Use the Performance Criteria Checklist.

2. Demonstration
Performance Criteria Checklist 13.1-1
Assessment Criteria YES NO

1. Follow the procedure in packaging food.
2. Use appropriate packaging materials for packaging food.

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“SUITABLE PACKAGING MATERIALS AND METHODS FOR DIFFERENT
TYPES OF FOOD ITEMS”
After reading this information sheet, you must be able to:

1.) To know the Suitable packaging materials and methods for different
types of food items

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TYPES OF PACKAGING MATERIALS
Plastic
This is the most common packaging material and, at the same time, one of the
most difficult to dispose of. The factors common to all plastics are that they are
light, strong cheap to manufacture. It is for these reasons that they are used so
much, as an alternative to cardboard glass packaging materials.
Almost 10% of our rubbish consists of different types of plastic. They are a
problem in landfills as they are bulky, they contaminate degreed slowly.
Separated the rest of the waste, they can must be upgraded for the good of
everyone.
Metal

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Appropriate for packaging foods (canned foods). For drinks, such as soft drinks,
beer, aluminum is often used.
Tin plate is solid, heavy steel covered with tin to protect it against rust, It is used
to package canned foods. It can be separated by magnets should be recycled in all
cases.
Aluminum is attractive, light strong at the same time, but requires a lot of raw
materials energy to make it. For this reason it must be recycled. The majority of
cans of soft drinks, lids, aluminum foil, etc. are made of aluminum.
Brick carton
A light strong air-tight packaging material. Ideal for transporing storage. Its
complex composition makes it difficult to recycle. It is becoming the main
packaging material used for basic foodstuffs.
Complex packaging material, made up of several layers of plastic, paper

aluminum. It is also difficult to recycle. It is used mainly to keep drinks such as
milk, juice, etc.
Cardboard

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Approriate for packaging materials wrapping, preferable to “white cork”. Its use
may prove to be unnecessary when used for products which are already packaged
sufficiently. In all cases, this packaging material is easy to recycle and reuse. It is
used in the form of boxes, sheets corrugated cardboard.
Glass
An ideal maerial for foods, especially liquides. It is inalterable, strong easy to

recycle.
It is the traditional vessell in the home (jars, glasses, jugs, etc.). Its weight shape
may involve some difficulties for transport storage.
METHOD OF FOOD PACKAGING

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Food packaging comes in a wide variety of methods. Almost any type of packaging you can
imagine has been used for foods today. Some foods are flash frozen to keep them fresh and
tasting good, while others are freeze dried and placed in airtight containers to protect them
from contamination. Food packaging is often a science of making the materials look
attractive to the consumer, while at the same time keeping the food fresh and easy to eat.
Home Canned Foods

 According to the National Center for Home Food Preservation, 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 by heating the
jars and then placing a rubber stopped jar top on the jar. Historically, home canning
was one of the first methods that were used to store foods in large quantities,
particularly in rural areas where farms were abundant. Some of the concerns with
this type of food packaging include the cleanliness of the jars when food is placed in
them and that the fruits and vegetables are thoroughly cooked before canning. The
seals also need to be airtight to prevent the growth of botulism.
Freezing Food
 Another common method of packaging food is freezing, according to Julie Garden-
Robinson of North Dakota State University. 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. When freezing vegetables, make sure that
they are thoroughly clean and cooked if that is appropriate. Certain vegetables are
not good candidates for freezing. For example, tomatoes do not stand up well to
freezing unless they are cooked and pureed. Corn stands up well to freezing without
being precooked. In order to preserve the food completely, make sure that the
package is airtight to prevent freezer burn which can ruin the food.
Canned Foods
 Cannning foods as a method of food processing have been around since the mid-
1800s. In the early days of canned foods, lead was used to line the cans and seal the
top of the can. This, unfortunately, resulted in deaths as lead poisoning occurred.
However, with improved technology, safely canned foods became more abundant and
the industry of food packaging expanded extensively. According to the National
Center for Food Preservation, 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 to refrigerated bread dough.
Foil Packaging

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 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.
According to FreePatentsOnline, 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.
Nano Technology
 According to Jane Byme of Food Production Daily, a new innovation in commercial
food packaging is the use of nanotechnology in order to make packaging thinner and
biodegradable. According to Byme, this new technology allows commercial food
processing companies to utilize packaging materials that reduce food gases, which
delays how quickly they degrade and become inedible. For example, you can now
purchase food storage bags that are "green" but also help you keep food fresher
longer. This is an excellent way in which food storage and new techniques for food
storage come together for mutual benefit.
PURPOSE OF PACKAGING MATERIALS:

1. Physical Fortification
The objects enclosed in the package may require shield from many things like shock,
shuddering, compression, high temperature, etc. Appropriate Packaging Material
accumulates objects from all these hazards.
A good packaging material reduces the probability of product loss and wastage. Food
products like as other products are to move from one place to another for instance
first from factories to warehouses then from warehouses to depot and later on from
depots to distributors and then from distributors to retailers and then to the end
users. Proper handling needs either to depute huge manpower to avoid such losses
(which will surely increase product cost, though product loss will not be prevented
completely) or to use good packaging materials; naturally usage of proper packaging
material is more feasible, though manpower is also used wherever needed.
2. Protection
Food products can be kept safe for a long time, unless Oxygen, water vapor, dust, etc.
may not affect them. Infiltration is a critical factor in designing packaging materials.
Some packages contain desiccants or Oxygen absorbers to help extend shelf life,
whereas usage of metallic sheet or poly film is quite normal in packaging of food
related items to prevent oxygen. Modified atmospheres or controlled atmospheres are
also maintained in some food packages. Keeping the contents clean, fresh, disinfected
and safe for the intended shelf life is a primary function of packaging materials.

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3. Repression
Handling small objects separately is difficult than keeping them in one packet or box,
hence diminutive objects are usually grouped together in one package instead of
keeping them in different packages, for example, a single box of 1000 erasers requires
less physical handling than 1000 single rubbers. Liquids, powders, and grainy
materials need containment.
4. Communication
Packages are properly labeled to provide information related to usage of product that
how to use, transport, reprocess, or dispose of the package or product. Food, medical,
chemical and pharmaceutical products are labeled proper manufacturing and expiry
dates as well as suitable way of handling for example on some packages “keep in cold
and dry place” is written because moisture and heat can cause hazardous change in
the product, on some cartons stacking size has also mentioned to avoid any damage.
5. Marketing
The packaging and labels are used to influence consumers to buy something.
Package graphic design and physical design are chosen after thorough survey and
deep study of consumers’ taste and behavior. It has also been observed that products
which were proved a complete failure became much popular, just after changing the
design of packages. The color schemes, designs, packaging style and size are rightly
called tools to sell anything.
6. Safety Measures
Packaging plays imperative role in reducing safety risks of shipment. Prior packaging,
need of safety measures are studied thoroughly. Good Packaging Material is the one
that comprises tamper confrontation to deter tampering and also have tamper-evident
features to help indicate tampering. Packages can be engineered to help reduce the
risks of package pilferage: Some package constructions are more resistant to pilferage
and some have pilfered indicating seals. Packages may include validation seals and
use security printing to help indicate that the package and contents are not imitation.
Packages also can include anti-theft devices, such as dye-packs, RFID tags, or
electronic article observation tags that can be activated or detected by devices at exit
points and require specialized tools to deactivate. Using packaging in this way is a
means of loss deterrence.
7. Convenience
Packages are designed to keep viewing convenience in distribution, handling,
stacking, display, sale, opening, re-closing, use, dispensing, and reuse, for example a
tin of cooking oil is not used only once, it is to be used time and again, hence there
must be convenience in use as well as in reuse. On contrary a can of disposable
beverage is not designed for reusing purpose and once the seal is opened, it is to be

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used in a limited time; else it will end its properties.
Many housewives are observed not using specific products because of inconvenience
in use, despite knowing their low price or other benefits.
8. Portion Control
Specific quantities or proper dosage of some products, e.g. salt, are required to be
used. Bulk commodities (such as salt) can be divided into packages that are a more
suitable size for individual households. It is also aids the control of inventory for
example selling sealed one-liter-bottles of milk, rather than having people bringing
their own bottles to fill themselves.

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Self – Check 13.1-3
Write True if the statement is correct and False if it’s incorrect.
1. Plastic is the most common packaging material and, at the same time,
one of the most difficult to dispose of.
2. Glass is an ideal material for foods, especially liquids.
3. Brick Carton is a light, strong air-tight packaging material and ideal for
transporting storage.
4. Cardboard is appropriate for packaging materials wrapping, preferable to

“white cork”.
5. Packaging is important.

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Answer Key
1. True
2. True
3. True
4. True
5. True

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Information sheet 13.1-3
“FUNCTIONAL DESIGN REQUIREMENT FOR FOOD PACKAGING AREA S”
1.) To know the Functional Design Requirement For Food Packaging Areas.
PAS 223:2011 - 2011 is the Prerequisite program and design requirements for food safety
in the manufacture and provision of food packaging. This Publicly Available Specification
(PAS) outlines the requirements for establishing, implementing and maintaining
prerequisite programs (PRPs) and design requirements to assist in controlling food safety
hazards for design and manufacture of food packaging.
This PAS is applicable to all organizations, regardless of size or complexities that

manufacture food packaging. This PAS is not designed or intended for use in other parts
of the food supply chain. Food packaging manufacturing operations are diverse in nature,
and not all of the requirements specified in this PAS apply to an individual organization,
so each organization is required to conduct a documented food safety hazard and risk
assessment that includes each requirement. Where exclusions are made or alternative
measures implemented, these need to be justified by the food safety hazard and risk
assessments, which should be fully documented and supported with technical content.
This PAS is not a management system standard and is intended to be used by food
packaging manufacturing organization that wish to implement PRPs in such a way as to
address the requirements specified in BS EN ISO 22000. The contents can however be
used by an organization to benchmarks its current systems as part of a continuous
improvement process.
This PAS is intended to be used in conjunction with BS EN ISO 22000, not in isolation.
NOTE for the purpose of this PAS, the term food includes beverages.

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1 SCOPE
This PAS specifies requirements to be considered, specifically addressing

 Layout and workspace
 Waste management and removal
 Storage, utilities and water supply
 Maintenance
 Contamination and migration
 Cleaning and Pest control
 Personnel Hygiene and Facilities
 Food packaging information and consumer awareness
 Food packaging design and development
For the purposes of this PAS, the following terms and definitions apply. It should be
noted that the terms and definitions given in BS EN ISO 22000 also apply.
3.1/3.2 Certificate of conformance (COC) document that confirms conformance to
relevant specification or regulations. NOTE This is sometimes referred to as a certificate
of compliance or declaration of compliance.
3.3 cleaning removal of solvents, grease or lubricant, ink residues or other objectionable
matter.
3.4 contaminant any biological or chemical agent, foreign matter or other substances not
intentionally added to food which may compromise food safety or suitability [Adopted
from Codex Alimentarius, 2.3] NOTE Measures for prevention of malicious contamination
are outside the scope of this PAS. For further information and guidance on approaches to
the protection of food businesses from all forms of malicious attack, see PAS 96,
Defending food and drink which will provide guidance for the deterrence, detectin and
defeat of ideologically motivated and other forms of malicious attack on food and drink
and their supply arragement.
3.5 contamination introduction or occurrence of a contaminant in food or food
environment [Adopted from Codex Alimentarius, 2.3] NOTE In the context of this PAS,
“contamination” may also refer to the introduction of non-intentionally added substances
(NIAS).
3.6 establishment any building or area in which materials or packaging are handled, and
the surroundings, under the control of the same management [Adopted from Codex
Alimentarius, 2.3]
3.7 finished food packaging physical final output of any kind of production process that
takes place in the packaging manufacturing organizations.
3.8 food packaging any product to be used for containment, protection, handling,
delivery, storage, transport and presentation of fodd. NOTE Food packaging may have
direct, indirect and no contact with food. Direct food contanct surfaces or materials are in
contact (i.e. physically touching the food or in contact with the headspace) or will be in

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contact with the food during normal use of the food packaging. Indirect food conact
surfaces or materials are not in direct contact with the food during normal use of the food
packaging, but there is the possibility for substances to transfer into food. Non- contact
surfaces or materials are not in direct contact with the food during normal use of the food
packaging, and there is no possibility for substances to transfer into food.
3.9 food packaging removal of nonconforming packaging from the market, trade and
warehouses, distribution centres or customer operations and warehouse because it does
not meet specified food safety standards or requirements.
3.10 intermediate material physical output of part of the production process that still
requires further processing to create finished food packaging.
NOTE For example, a plastic powder, granules or flakes (including “master batch”), ink,
coating, adhesive, pre-polyner, any semi-finished material and article such as a film,
sheet or laminate requiring further proccessing/reformulation steps to become a finished
material or article. In short, this is any product that is not a processed, semi-converted
and converted materials.
3.11 sabel printed matter that is, or is intended to be, part of the finished package
conveying specific information about the contents of the package, the food ingredients
and any storage and preparation requirements.
NOTE This includes the package itself, printed matter attached to the package or a
sticker used for over-labelling.
3.12 migration transfer of substances from an external source (e.g. packaging material,
environment) to food.
NOTE Transfer of substances can take place by migration through the substrate, by set-
off to the reverse side and subsequent migration into food, or by gas phase transfer.
3.13 non-intentionally added substance (NIAS) impurity in the materials used in, or a
decomposition or reaction intermediate formed during the production process.
3.14 packing materials used to hold an protect food packaging during shipping, transport
and storage.
3.15 set-off transfer of substances from one side of a material or product to the other side
through direct contact between the sides caused by the stacking or reeling of the
materials or product.
3.16 specification detailed description of the properties and requirements of a material or
product, in particular its technical and specific suitability.
3.17 waste any substance or object that the food packaging manufacturing organization
discards or intends or is required to discard.

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________1. Packing materials used to hold and protect food packaging during shipping,
transport and storage.
________2. Layout and workspace is very important in a packaging area.
________3. Waste management and removal is neccessary in a packaging workplace area.
________4. Maintenance of facility is important.
________5. It is neccessary for food packaging information for consumer awareness.

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Answer key
1. True
2. True
3. True
4. True
5. True
LEARNING OUTCOME# 2.

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PACKAGE FOOD
ASSESMENT CRITERIA:
1. Food is packaged in compliance with sanitary, occupational health and safety and local
health regulations requirements
2. Environmental requirements for food packaging area is observed
3. Appropriate packaging procedures are adopted according to enterprise specifications.
4. Food labeled according to industry standards
CONTENTS:
1. Safe work practices on packaging, dealing with hot surfaces, lifting and bending.
2. Hygienic practices and occupational health and safety and local health regulations in
packaging, storing, and transporting of food including
HACCP principles applied to off-set caterings
3. Environmental requirement for food packaging areas.
4. Appropriate packaging procedures and technique, labelling of food stuffs
CONDITIONS: The students/trainees must be provided with the following:
EQUIPMENT SUPPLIES & MATERIAL LEARNING
MATERIALS
 LCD Projector (optional for Types of packaging  Manuals
lecture) materials may include  Books
 Overhead Projector (Optional but are limited to:  Video (CD)
lecture)  Polystyrene foam
 Television and multimedia  Cartons
player  Plastic cling wrap
 Whiteboard  Plastic or foil
 Applicable equipment as containers
prescribed by Training  Metal or plastic trays
regulations
METHODOLOGIES:
 Lecture/demonstration
 Film viewing
ASSESMENT METHODS:
 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
 Review of portfolios of evidence and third-party workplace reports of on-the-job
performance by the candidate
Learning Experiences

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Learning Outcome 2
PACKAGE FOOD
Learning Activities Special Instructions
Read information sheet 13.2-1 on This Learning Outcome deals with the
“Safe work practices on packaging, development of the Institutional Competency
dealing with hot surfaces, lifting Evaluation Tool which trainers use in
and bending” evaluating their trainees after finishing a
Answer Self Check 13.2-1 competency of the qualification.
Read Information sheet 13.2-2 on
“Hygienic practices and Go through the learning activities outlined
occupational health and safety and for you on the left column to gain the
local health regulations in necessary information or knowledge before
packaging, storing and transporting doing the tasks to practice on performing the
of food” requirements of the evaluation tool.
Answer Self check 13.2-2
Read Information sheet 13.2-3 on The output of this LO is a complete
“Creative Presentation Techniques Institutional Competency Evaluation
for Desserts and Sweets” Package for one Competency of COOKING
Answer Self Check 13.2-3 NC II. Your output shall serve as one of your
portfolios for your Institutional Competency
Read Information sheet 13.2-4 on
Evaluation for Package Food. Feel free to
“Appropriate packaging procedures
show your outputs to your trainer as you
and technique, labeling of food
accomplish them for guidance and
stuffs”
Answer Self Check 13.2-4 evaluation.

“SAFE WORK PRACTICES, DEALING WITH HOT SURFACES, LIFTING AND
BENDING”

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1.) To know the Safe work practices on packaging, dealing with hot surfaces,
lifting and bending
SAFE BENDING, LIFTING, AND CARRYING
It is very important to stay healthy and prevent injury to your lower back when you are
on the job. Good ergonomic design in the workpace is pimportant, as are the rules for
safe lifting and carrying. Always follow these rules, even for lifting light objects:
 Place your feet apart for good balance.

 Bend your knees.
 Hold the object as close to your body as possible
 Lift smoothly and slowly.
 Pivot with your feet--don’t twist your back.
 Push, rather than pull a load.
 Share the load with a partner
 Get mechanical assistance for heavy loads
Know your own strengths and limitations.

Use proper lifting, bending, and sitting techniques on the job to heal reduce low-
back injuries in the workplace.
Tasks Hazards Processes to be followed Specific
precautions/Contr
ols
Lifting Bending -Always follow the -Always bend your
Light of the standard lifting technique knees when lifting
Objects back 1. Check the from low levels
from Twisting -Move your feet
Tasks Hazards Procceses to be followed Specific

precautions/contr
ols
low of the way/path travelled When turning. Do
levels back is clear not twist your back

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2. Approach the -For any objects
load and size it up that are an
(weight, size and awkward shape or
shape). Consider size or are difficult
your ability to to grasp always use
handle the load. If in mechanical
doubt, get assistance such as
assistance. Use foot a trolley or team
protection. lifting arrangements
3. Place feet close to
object to be lifted.
Adopt a balance
position, one foot
beside the load
pointing in the
direction of travel,
the other behind the
load.
4. Bend knees to
comfortable degree and
get a good handhold.
Maintain normal
spinal curves. Always
bend your knees not
your back.
5. Tighten stomach
muscles. Commence
to
Tasks Hazards Processes to be followed Specific

precautions/Contr
ols

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lift the load keeping
it close to the body.
6. Lift the load using
leg muscles and
allow the load to rest
in fully extended
arms.
7. With the load
comfortably
supported by the
hands and arms,
move off in the
direction of travel.
8. Setting the load
down is just as
important as picking
it up. Using leg
muscles, lower the
load by bening your
knees. When the
load is securely
positioned
Team -Bending Follow same principles as -Avoid forward

lifiting of the standard lifitng bending and
back technique. sideways bending
- One person should of the back
Twisting coordinate the lift making -Avoid twisting of
of the sure all team member the back
back follow safe lifting
- techniques and that all
Carrying members are comfortable
Heavy before lifting.
items
Tasks Hazards Processes to be Specific

followed precautions/C
ontrols
All members must lift

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at the same time
Double the people does
not mean doube the
capacity
Overhead -Reaching Do not attempt to lift -Avoid forward
loads above heavy or awkward bending and
shoulder items alone sideways
level Always use a step-stool bending of the
-Bending of or ladder to avoid back
the back over reaching -Avoid twisting
-Twisting of Test weight before of the back
the back removing shelf
-Working at Slide object toward you
heights Hold load close body as
you descend
Using -Bending of Hold the trolley as low -Avoid forward
trolleys the back as possible and use bending and
-Twisting of your leg muscles to sideways
the back push the load bending of the
-Overloaded Pushing is easier than back
trolleys pulling -Avoid twisting
IF YOU MUST PULL A of the back
TROLLEY; - Face the
object squarely, with
feet shoulder width
apart (one foot in
front of the other),
keep your back
straight, bend your
knees slightly and
pull in a smooth
motion.

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Tasks Hazards Processes to be Specific
followed precautions/Cont
rols
When loading and
unloading the trolley
ensure that you move
your feet to turn. Do
not twist your back.
Make sure the load as
close as possible
before lifting
Always remember to
bend the knees when
lifting objects that
below waist level.
Carrying -Bending of Never walk with items
loads the back stacked so high that
-Twistiang of your vision is
the back obstructed
-Carrying Do not stack items so
heavy loads they are unstable
Check to see if your
pathway is clear
Hold load close

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Self-Check 13.2-1
________ 1. It is very important to stay healthy and prevent injury to your lower
back when you are on the job.
________ 2. Bend your kneesis important when you want to get something on the
floor.
________ 3. Share the load with a partner; do not carry things that are not beyond
your capacity.
________ 4. Hold the object as close to your body as possible.
________ 5. It is better to pull than to push.

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Answer Key
1. True
2. True
3. True
4. True
5. False

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Task Sheet 13.2-2
“HYGIENIC PRACTICES AND OCCUPATIONAL HEALTH AND SAFETY AND

LOCAL HEALTH REGULATIONS IN PACKAGING, STORING, AND
TRANSPORTING OF FOOD”
After reading this information sheet, you must able to:
1. ) To know Hygienic practices and occupational health and safety and
local health regulations in packaging, storing, and transporting of food.
Hazard Analysis Critical Control Point (HACCP) is a tool that can be

useful in the prevention of food safety hazards. While extrremely important,
HACCP is only one part of a multi-component food safety system. HACCP is
not a stand alone program. Other parts mus include: good manufacturing
practices, sanitation standard operating procedures, and a personal hygiene
program.
Safety of the food supply is the key to consumer confidence. In the past, periodic
plant inspections and sample testing have been used to ensure the quality and
safety of food products. Inspection and testing, however, are like a photographic
sanpshot. They provide information about the product that is relevant only far the
specific time the product was inspected and tested. What happende before or
after? That information is not known! From a public health and safety point of
view, these traditional methods offer little protection or assurance.
New concept have emerged which are far more promising for controlling food
safety hazards from production to consumption.
HACCP was introduce as a system to control safety as the product is
manufactured, rather than trying to detect problems by testing the finished
product. This new system is based assessing the inherent hazards or risk in a
paricular product or process and designing a system to control them. Specific
points where the hazards can be controlled in th process are identified.
The HACCP system has been successfully applied in the food industry. The
system fits in well with modern quality and management techniques. It is
especially compatible with the ISO 9000 quality assurance system and just in
time delivery of ingredients. In this environment, manufacturers are assured of
receiving quality products matching their specifications. There is little need for
special receiving tests and usually time does not allow for extensive quality tests.

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The general principles of HACCP are as follows:
Principle #1 Hazard Analysis
Hazards (biological, chemical, and physical) are conditions which may pose an
unacceptable health risk to the comsumer. A flow diagram of the complete
process is important in conduction the hazard analysis. The significant hazards
associated with each specific sep of he manufacturing process are listed.
Preventive measures (temperature, pH, moisture level, etc.) to control the hazards
are also listed.
Principle #2 Identify Critical Control Points
Critical Control Points (CCP) are steps at which control can be applied and a food
safety hazard can be prevented, eliminated or reduced to acceptable levels.
Examples would be cooking, acidifcation or drying steps in a food process.
Principle #3 Establish Critical Limits
All CCP’s must have preventive measures which are measurable! Critical limits
are the operational boundaries of the CCP’s which control the food safety
hazard(s). The criteria for the critical limits are determined ahead of time in
consultation with competent authorities. If the critical limit criteria are not met,
the process is “out of control”. thus the food safety hazard(s) are not being
prevented, eliminated, or reduced to acceptable levels.
Principle #4 Monitor the CCP’s
Monitoring is a planned sequence of measurements or observations to ensure the
product or process is in control (critical limits are being met). It allows processors
to assess trends before a loss of control occurs. Adjustments can be made while
continuing the process. The monitoring interval must be adequate to ensure
reliable control of the process.
Principle #5 Establish Corrective Action
HACCP is intended to prevent product or porcess deviations. However, should loss
of control occur, there must be definite steps in place for disposition of the
product and for correction of the process. These must be pre-planned and written.
If for instance, a cooking step must result in a product center temperature
between 165oF and 175oF, and the temperature is 163oF, the corrective action
could require a second pass through the cooking step with an increase in the
temperature of the cooker.
Principle #6 Record keeping
The HACCP system requires the preparation and maintenance of a wrtitten
HACCP plan together with other documentation. This must include all records
generated during the monitoring of each CCP and notations of corrective action
taken.

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Usually, the simplest record keeping system possible to ensure effectiveness is the
most desirable.
Principle #7 Verification
Verification has several steps. The scientific or technical validityof the hazard
analyis and the adeuacy of the CCP’s should be documented. Verification of the
effectiveness of the HACCP plan is also necessary. The system should be subject
to periodic revalidation using independent audits or other verification procedures.
HACCP offers continous and systematic approaches to assure food safety. In light
of recent food safety related incidents, there is a renewed interest in HACCP from
a regulatory point of view. Both FDA and USDA are proposing umbrella reulations
which will require HACCP plans of industry. The industry will do well to adopt
HACCP approaches to food safety whether or not it is required.
HACCP is a Tool
HACCP is merely a tool and is not designed to be a standalone program. To be
effective other tools must include adherence to Good Manufacturing Practices,use
of Sanitation Standard Operating Procedures, and Personal Hygiene Programs.
Regulations for Food Transporting Trucks
Trucks that transport food products are as responsible for keeping food safe as
producers and retailers. Planning, procedures and traing in temperature control,
sanitation, loading, unloading, and vehicle inspection are necessary to keep foods
the proper temperature and free from bacterial growth. The transportation company
must also keep records available for up to a year after releasing food shipments.
Temperature
 Temperature control is crucail to avoid spoilage and bacterial growth. From the
processor, to the truck, to the store, each link in this “cold chain” must maintain
the food product within the proper temperatures.
Holding temperatures vary with each food product: eggs, at or below 45 degrees;
milk, 32 to 40 degrees; poultry,26 to 32 degrees; and meat, under 26 degrees.
To maintain proper temperatures during transport, maintain and inspect the
trailer and cooling unit regulary, pre-cool for at least an hour before loading,
follow proper loading, unloading and packing procedures and keep he doors
locked and sealed tightly.
Sanitation
 The vehicle shoud be washed with180-degree waer and an FDA-approved
sanitizer. All surfaces hat come in conac with food producs should be cleaned and
sanitized also: pellets, forklifts, hand trucks, conveyors, loading docks, and other
loading and securing equipment.

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Vehicles must be used only for food, a single item if possible, and marked “for
food use only”
Follow correct procedures for the properly handling and disposal of spoiled or
contaminated products.
Loading and Unloading
 The temperature of the food must be maintained during loading and unloading of
the truck. Proper planning, employee training and care are required to make sure
food is not left on loading docks for extended periods and a minimum of time is
spent loading and unloading. Use equality pallets and the correct packing
materials.
The truck must be packed so air can circulated. Use pallets on the floor and
spacers on the walls. Center-load and secure the products. Close the doors
immendiately after loading.
Training
 All employees responsible for transporting, loading, packing, unloading, and
receiving the food must be trained on safe food transport practices. This includes
temperature and sanitation requirements, proper loading and unloading practices
(not leaving foods on loading docks), personal hygiene, trailer maintenance and
vehicle inspection.
Record Keeping
 Food transporters must maintain records that list the source, recepient,
origin, destination, route, transfer points, dates received and released, and the
number and description of the packages transported. These records may be kept
in any format, onsite or at an accessible location. The records are to be kept for
six months for food that may spoil or lose value within 60 days. For food that lasts
longer than 60 days, the records must be kept for one year after release of the
product.
Vehicle Inspection
 Food transporting trucks should be inspected before loading with the following
checklist. Check for food residues from earlier loads. Check for cleaning and
sanitizing residues. Check the cooling unit for proper function. Check trailer
insulation and door seals. Pre-cool the unit for at least an hour at the required
temperature for the food. Check that the ribbed floors and air chutes are clean
and unclogged.

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February 2020
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Revision # 00
________1. Temperature control is crucial to avoid spoilage and bacterial growth.
________2. Hazard Analysis Critical Control Points (HACCP) is a tool that can be
useful in the prevention of food safety hazards.
________3. Food transporters must main records that list the source, recipient,
origin, destination, route, transfer points, dates received and released, and the
number and description of the packages transported.
________4. HACCP is merely a tool and is not deigned to be a stand-alone

program.
________5. HACCP was introduced as a system to control safety as the product is

manufactured, rather than trying to detect problems by testing the finished
product.

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February 2020
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Answer Key
1. True
2. True
3. True
4. True
5. True

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February 2020
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“ENVIRONMENTAL REQUIREMENT FOR FOOD PACKAGING AREAS”
1. To know the Environmental requirement for food packaging areas.
FOOD PACKAGING WASTES AND ENVIRONMENTAL IMPACTS
The rise in environmental consciousness in recent decades has included a focus

on household waste. It is not the most urgent of the problems we face, but it may
be the most immediately accessible. Global climaye change, the destruction of the
rain forests, and disasters such as
Chernobyl and Bhopal are far away and hard for an individual to influence; but
garbage disposal happens again and again, right at home under our personal
control. Those who seek to act on their environmental concerns, therefore, often
find it easiest to begin with the problems of solid waste. When a 1990 Gallup poll
asked people in the United States what they had done in connectiom with
environmental problems, 80% to 50% that they or their households had
participated in various aspects of recycling; no other significant steps had been
taken by a majority of respondents. Packaging has come to symbolize the issue of
waste. It represents roughly one-third of municipal waste in the United States. It
has expanded rapidly in recent times; most axults today remember growing up in
a world that used much less packaging. Perhaps most important of all, packaging
feels wasteful: used once and then promptly discarded, it seems like only an
ephemeral presence in our lives as it rushes from factory to landfill. Yet packaging
remains ubiquitous; it is impossible to imagine an urban, industrial society
functioning without it. Since first packages were created well over 10,000 years
ago, packaging has served many important purposes: To contain. To carry. To
protect. To preserve. To make a product look so enticing that it simply must be
bought. Modern packaging has made life easier in many ways: food preparation
and storage, longer shelf life for products, frozen foods, processed foods, takeout
foods. Unfortunately, such convenience has come at an environmental price.

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Choice of packaging type is made on the basis of a series of trade-offs between
many factors particularly between the amount of packaging and likely product
wastage. Consumeres are increasingly willing to buy concentrated products in
lightwieght refill packs for dilution at home.
Does the package thickness matter?
Packaging materials differ in thickness. The thinner the packaging material, the
less landfill space it will take up. Thin plastics can be very strong. Some
manufacturers have addressed the packaging dilemma by switching to strong,
thin materials for wrapping such items as disposable diapers and dinner napkins.
However, the use of thinner plastics in food packaging can reduce safety and
protection from contaminants, punctures, and tampering. Paper 24 - PAGE 3/5
Why are packages layered?

Sometimes two or three materials are combined or laminated together to keep
foods safe and fresh. However, commingled materials are difficult to recycle. For
example, drink boxes have six layers of polyethylene, foil, and paper. Each layer is
necessary to preserve the drink.
Another food wrap that currently can’t be recycled is foil-backed sandwich wrap
that helps keep a sandwich warm.
Are plastic food container recyclable?

Plastic food containers cannot be recycled to make new food containers for
sanitation reasons.
But plastics used in the food industry can be recycled for other uses if they can be
separated easily. For example, recycled PET plastic is uded fr carpet backing,
fiberfill for sleeping bags or ski jackets, fiberglass tubs and shower stalls,
paintbrush and appliance handles, floor tiles, and more. Recycled HDPE plastic is
used for such things as trashcans, flowerpots, traffic cones, and plasic “lumber”
for park benches, railroad ties, boat docks, and fences.
Polystyrene can be recycled, but systems for doing this are not well established.
What about disposable cups and sandwich boxes?

Polystyrene foam has been used for fast-food packaging (sandwich “clam shells”)
and hot drink cups because it is lightwight, sanitary, recyclable, and insulates to
keep foods hot while being cool to touch. Most polysterene foam food-service
products have never contained chlorofluorocarbons (CFCs) that have been
associated with the depletion of the ozone layer.

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Paper cups also are lightweight and saniary. But they don’t insulate as well as
polystyrene foam cups. When the beverages are hot, paper cups get too hot to
hold. They need a microthin plastic lining (LDPE coating) so they won’t soak
through, making the paper nonrecyclable. Also, you’ve probably noticed that they
cost more that polystyrene foam.
Whether plastic or paper, food packaging usually is not recycled. Although

polystyrene can be washed and reprocessed for uses other than food containers,
this practice has not yet proved economically profitable for widespread adoption.
Both paper and plastic can be burned for energy recovery. The heavier weight
LDPE-coated paperboard gieves 31 percent more heat energy compared to the
lighter weight polystyrene.
What about degradable plastic packages?
Degradable plastic packages decompose over time from exposure to light,

hydrolysis, biological organisms such as fungi or bacteria, or some combination of
environemntal factors. Paper 24 - PAGE 4/5
Currently, degradable plastics are used in such non-food items as grabage bags
and disposable diapers, A food package must be a sufficient barrier to prevent
contamination from the surrounding environment during the intended shelf life of
could migrate into the food, making it unsafe. Standards for measuring
acceptability of degradable plastics for use in the food industry currently are in
development, and must be approved by the Food and Drug Administration.

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_________1. Packaging materials differ in thcikness. The thinner the packaging

material the less landfill space it will take up.
_________2. A food package must be sufficient barrier to prevent contamination

from the surrounding environment during the intended shelf life of the product.
_________3. Plastic food containers cannot be recycled to make new food

containers for sanitation reasons.
_________4. Choice of packaging type is made on the basis of a series of trade-offs

between many factors, particularly between the amount of packaging and likely
product wastage.
_________5. It is better to use recyclable packaging materials.

COOKERY NC II
February 2020
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Answer Key
1. True
2. True
3. True
4. True
5. True

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February 2020
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“APPROPRIATE PACKAGING PROCEDURES AND TECHNIQUE, LABELING OF

FOOD STUFFS”
1) To know the appropriate packaging procedures and techniques, labeling
of food stuffs.
PURPOSE OF FOOD LABELING
The food label is one of the most important and direct means of communicating
product information between buyers and sellers. It is one of the primary means by
which consumers differentiate between individual foods and brands to make
informed purchasing choices.
A label serves three primary functions:
 It provides basic product information (including common nam,

list of ingredients, net quantity, durable life date, grade/quality and country
of origin and name and address of manufacturer, dealer or importer);
 It provides health, safety, and nutrition information. This includes

instructions for safe storage and handling, nutrition information such as the
quantity of fats, proteins, carbohydrates, vitamins and minerals present per
serving of stated size of the food (in the Nutrition Facts table), and specific
information on products for special dietary use;
 It acts as a vehicle for food marketing, promotion and advertising (via

label vignettes, promotional information and label claims such as low fat,
cholesterol-free, high source of fibre, product of Canada, natural, organic, no
preservatives added, and so on)

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Self-Check 13.2-4
Write TRUE if the statement is correct and FALSE if its incorrect.
_______ 1. The food label is one of the most important and direct means of
communicating product information between buyers and sellers.
_______ 2. It provides health, safety, and nutrition information.
_______ 3. Labeling is important for easy identifying the product.
_______ 4. Foodstuffs must be labeled correctly.
_______ 5. Package foods must be stored properly.

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Answer key
1. True
2. True
3. True
4. True
5. True

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EVIDENCE PLAN
Unit of Competency
Module Title
Interview
Oral Questioning
Demonstration
Ways in which evidence will be collected:
with
[tick the column]
The evidence must show that the candidate…

 Determine food requirements of client and user that are
met prior to packaging in accordance with the enterprise X
standard following the criteria for packaging.
 *Identify the qualities of the packaging materials are
X
selected in accordance enterprise standards
 Select food packaged in compliance with sanitary,
occupational health and safety and local health X
regulations requirements.
 *Determine environmental requirements for food
X
packaging area is observed
 Identify appropriate packaging procedures are adopted
X
according to enterprise specifications
 *Identify food labeled according to industry standards
X
NOTE: *Critical aspects of competency

Prepared by: Date:
Checked by: Date:

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Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency: Package Prepared Food
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Package
Prepared Food following standard procedures within 15 minutes.
DEMONSTRATION  to show if
evidence is
demonstrated
During the demonstration of skills, did the candidate: Yes No N/A
 Identify the qualities of packaging materials are

selected in accordance enterprise standards
 *Determine environmental requirements for food

packaging area is observed
 Identify appropriate packaging procedures are adopted
according to enterprise specifications
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

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Demonstration with Oral Questioning Checklist (continued)
Satisfactory
Questions
response
The trainee should answer the following questions: Yes No
1. Why should qualities of packaging materials are selected

in accordance enterprise standards?
2. Why environmental requirements for food packaging area
should is observed?
3. How would you identify appropriate packaging procedures
are adopted according to enterprise specifications?
The trainee’s underpinning knowledge was:
Feedback to trainee:
The trainee’s overall performance was:
Assessor’s signature: Date:

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Suggested Questions with Answers Demonstration with Oral Questioning
[continued]
Questions with Answers

Why should qualities of packaging materials are selected in
accordance enterprise standards?
Answer: To make sure that packaging of foodstuffs is appropriate to its
uses.
Why environmental requirements for food packaging area should is
observed?
Answer: To ensure that foods being packaged is free of any
contamination.
How would you identify appropriate packaging procedures are adopted
according to enterprise specifications?
Answer: By following the procedures in packaging foodstuffs.

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Oral Questioning Checklist
Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency: Package Prepared Food
Date of assessment:
Time of assessment:
Instructions for Oral Questioning
The candidate will be assessed based on his/her answers to the given questions. The
assessor should not deviate from the standard questions provided herein.
Oral Questions Satisfactory response
The trainee should answer the following questions: Yes No

1. How would you determine food requirements of
client and user that are met prior to packaging in
accordance with the enterprise standard following
the criteria for packaging?
2. How would you identify food labeld according to

industry standards?
3. Why should you select food packaged in compliance

with sanitary, occupational health and safety and
local health regulations requirements?
The trainee’s underpinning knowledge was:

Feedback to trainee:
The trainee’s overall performance was:


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Assessor’s signature: Date:
The candidate’s responses were:

Suggested Questions with Answers for Oral Questioning [continued]
Questions with Answers

1. How would you determine food requirements of client and user that are
met prior to packaging in accordance with the enterprise standard
following the criteria for packaging?
Answer: by the label of the food of the required for the client.
2. How would you identify food labeld according to industry standards?
Answer: by the product that has been purchased.
3. Why should you select food packaged in compliance with sanitary,
occupational health and safety and local health regulations
requirements?
Answer: to make sure that food products is safe for consumption
and free of any hazards and bacteria.

COOKERY NC II
February 2020
UC 13 Issued by:
Revision # 00
Table of Specifications
Objective/Content Knowledge Comprehension Application # of items /

Area/Topics % of the test
Select Packaging
10% 15% 0% 50%
Materials
20% 15% 35% 50%

Package Food
30% 30% 55% 100%

TOTAL

COOKERY NC II
February 2020
UC 13 Issued by:
Revision # 00
Objective/Content TEST ITEM DISTRIBUTION # of Percen
Area/Topics items/ t-age
Knowledge Comprehension Application
% of %
test
Select Packaging 2 3 5 10 50%

Materials
3 2 5 10 50%
Package Food
5 5 10 20 100%
TOTAL

COOKERY NC II
February 2020
UC 13 Issued by:
Revision # 00
REFERENCE:
https://www.ncbi.nlm.nih.gov/pubmed/12074189
https://healthyeating.sfgate.com/purpose-nutrition-labels-6432.html
https://www.greenchoices.org/green-living/food-drink/packaging
http://www.greendustries.com/unido.pdf
http://old.icfp.ir/enews.php?id=417
https://www.coursehero.com/file/p69qii3/Food-preparation-requirements-prior-to-packaging-
Suitable-packaging-materials/
https://seafood.oregonstate.edu/.pdf%20Links/HACCP-Principles-NCSU.PDF
https://www.fda.gov/downloads/Food/GuidanceRegulation/HACCP/UCM077957.pdf
https://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188363.htm
https://extension.psu.edu/business/farm/resources/publications/my-food-venture-risk-management-
plan
https://www.worksafebc.com/i/construction/Toolbox/pdfs/TG07-
52_bending_lifting_and_carrying.pdf
https://www.ncbi.nlm.nih.gov/medlineplus/ency/patientinstructions/000414.htm
https://www.foodreview.co.za/downloads/SGS944_11_SSC_PACKAGING_Food_Safety_WP_We
b_LR.pdf
https://www.referenceforbusiness.com/small/Op-Qu/Packaging.html
https://www.ehow.com/about_5650649_methods-food-packaging.html
https://www.hrs-heatexchangers.com/en/resources/types-packaging-foods-beverages/default.aspx
https://garbiker.bizkaia.eus/Ing/in_Pag_124.htm
http://www.oakpackaging.com/include/assets/Materials.pdf
https://en.m.wikipedia.org/wiki/Packaging_and_labeling
https://www.behance.net/gallery/5227527/PACKAGING
https://www.boundless.com/marketing/textbooks/boundless-marketing-textbook/branding-and-
packaging-10/packaging-75/the-purpose-of-packaging-379-4135/

COOKERY NC II
February 2020
UC 13 Issued by:
Revision # 00

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COMPETENCY BASED LEARNING MATERIAL

Sector Tourism Sector (Hotel and Restaurant)

Technical Education and Skills Development Authority

Document No.: CBLM-COOKERY-NC II-

The unit of competency, “Package Prepared Food”, is one of the

The module, “Package Prepared Food”, contains training materials and

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

 Read information sheet and complete the self-checks

Document No.: CBLM-COOKERY-NC II-

COMPETENCY BASED LEARNING MATERIAL

NO Unit of Competency Module Title Code

1. Clean and Maintain Kitchen Cleaning and Maintaining TRS512328

2. Prepare Stocks, Sauces and Prepare Stocks, Sauces and TRS512331

3. Prepare Appetizers Prepare Appetizers TRS512329

4. Prepare Salads and Prepare Salads and Dressings TRS512329

5. Prepare Sandwiches Prepare Sandwiches TRS512330

6. Prepare Meat Dishes Prepare Meat Dishes TRS512338

7. Prepare Vegetables Dishes Prepare Vegetables Dishes TRS512332

8. Prepare Egg Dishes Prepare Egg Dishes TRS512332

9. Prepare Starch Dishes Prepare Starch Dishes TRS512332

11. Prepare Seafood Dishes Prepare Seafood Dishes TRS512334

12. Prepare Dessert Prepare Dessert TRS512335

13. Package Prepared Food Package Prepared Food TRS512340

Document No.: CBLM-COOKERY-NC II-

UNIT OF COMPETENCY : Package Prepared Food

Nominal Duration : 8 hours

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

LO1. Select Packaging Materials

LO2. Package Food

Document No.: CBLM-COOKERY-NC II-

Qualification Title : Cookery NC II

Unit of Competency : Package Prepared Food

Module Title : Packaging Prepared Food

Upon completion of this module, you MUST be able to:

LO1: Select Packaging Materials

LO2: Package Food

Document No.: CBLM-COOKERY-NC II-

SELECT PACKAGING MATERIALS

1. Food preparation requirement prior to packaging

CONDITIONS: The students/ trainees must be provided with the following

EQUIPMENT SUPPLIES & MATERIALS LEARNING

Document No.: CBLM-COOKERY-NC II-

Learning Activities Special Instruction

Information Sheet 13.1-1

Packaging is the science, art and technology of enclosing or protecting products

Document No.: CBLM-COOKERY-NC II-

THE PURPOSE OF PACKAGING AND PACKAGE LABELS

 Barrier protection – A barrier to oxygen, water vapor, dust, etc., is often

 Containment or agglomeration – Small objects are typically grouped together

 Marketing – Packaging and labels can be used by marketers to encourage

Document No.: CBLM-COOKERY-NC II-

 Portion control – Single serving or single dosage packaging has a precise

Self Check 13.1-1

Write True if the statement if correct and False if it’s incorrect.

1. Packaging is the science, art and technology of enclosing or protecting

Document No.: CBLM-COOKERY-NC II-

3. Packages can have features that add convenience in distribution,

4. Packages and labels communicate how to use, transport, recycle, or

5. Packaging is important to avoid food contamination.

Document No.: CBLM-COOKERY-NC II-

Title: “How to Package Food”

Performance Objectives: To know “How to Package Food”

Document No.: CBLM-COOKERY-NC II-

1. Use the Performance Criteria Checklist.

Performance Criteria Checklist 13.1-1

Assessment Criteria YES NO

2. Use appropriate packaging materials for packaging food.