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FOOD (FISH)
PROCESSING
Module 6
Perform Outer Packaging
Procedures
Hello, learners! Congratulations and welcome to the next module. Again, the
basis for living in this wonderful world is the ability to recruit for survival. Unless you
have fully and clearly understood what awaits on you. You are generally in the position
to exceed difficult situation on the quality of life, achievement, acquisition that you’ve
been dreaming about for a long period of time. Thus, one needs help to realize it.
Philosophers really believed that life is clearly infinite lesson, that the
incorporation of invaluable, applicable, ideas in the daily work has no ending and it
needs courage and determination to be on the right track.
1. What I Need to Know – the icon used to introduce the learning objectives
in this module.
2. What I Know – the icon used to test what you have learned in this
module.
3. What’s In – the icon used to connect your previous learning with the new
lesson.
4. What’s New – the icon used to introduce new lesson through an activity,
situation or activity.
5. What is It – the icon that will help you discover and understand food (fish)
processing concepts.
6. What’s More – the icon that will help enrich your learnings of food(fish)
concepts.
7. What I Have Learned – the icon that will help you process what you have
learned in the lesson.
8. What I Can Do – the icon that allows you to apply what you have learned
into real-life situations.
9. Assessment – the icon that evaluates your level of mastery in achieving
the learning objectives.
10. Additional Activities – the icon that enhance your learning and improves
your mastery of the lesson.
This module will help give you all the essentials needed in your food (fish)
processing journey.
Packaging protects the products from any form of loss, damage, deterioration
or spoilage and contamination during handling and distribution.
Food label is defined as any tag, brand, mark, pictorial or other descriptive
matter, written, printed, stenciled, marked, embossed or impressed on, or attached
to, a container of food.
Food labels carry useful information to help you make good choices about
food. The food label will tell you if the food contains an additive that you may want to
avoid.
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What I Know
Before starting with this module, let us determine how far you
already
know about performing outer packaging procedures.
Directions: Choose the letter of the correct answer and write it in your activity
notebook.
1. It protects the products from any form of loss, damage, deterioration, or spoilage
and contamination during handling and distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
2. The following are soft packaging materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
3. A packaging material that is made out of a rubber hydrochloride and is good for
fresh, smoked and frozen meats, and dairy products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
4. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
5. A packaging container that is an alternative to metal cans and glass containers,
and is used for thermally processed fruit, vegetable, meat and fish products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able Pouches
6. It may be defined as taking off oxygen from the container during sealing in order
to preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum Packaging
7. It contains information provided by food businesses about their products.
A. Food Preservation C. Food Labeling
B. Food Handling D. Food Packaging
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8. The following are the importance of labeling except one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
9. This is the weight or volume of the product without the packaging.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
10. Following these instructions makes sure the food will last as long as the date
shown if it hasn’t been opened, or that it remains safe after opening.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
11. These are the manufacturer’s instructions for preparing the food.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
12. It is important in helping people with a food allergy, food intolerance or coeliac
disease to make safe food choices.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
13. On a food label, it must have a heading that includes the word ‘ingredients’.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
14. An article numbering system for increased productivity.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
15. A sufficient precise description of the food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
3
TECHNICAL TERMS
4
Lesson
Perform Outer Packaging Procedures
1
Directions: Listed below are jumbled words used in Interpreting Plans and
Drawings. What you are going to do is to arrange the jumbled letters to form a word.
Write your answers in your activity notebook.
1. GNIERECIV 6. NIRTSGO
2. PNEAPRTOIAR 7. GZNILEITSRI
3. GDARNIG 8. IKNSS
4. NCLIAGS 9. RTEFIRGREOAR
5. NTGIGUT 10. POSKCOTO
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What’s New?
Activity 1: Match Me Up
Directions: Match the pictures in Column A with the different packaging materials for
fish products. Write the letter only in your activity notebook.
COLUMN A COLUMN B
1. A. Hard plastics
2. B. Polystyrene/styrophore
3. C. Glass containers
4. D. Retortable Pouches
5. E. Metal Cans
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What is it?
In your previous activity, you are familiar with the different packaging
materials which help to preserve our food.
Some packages like glass jars become useful table appointment after emptying
them. Other rigid metal or plastic containers can be used for storing left-overs in the
refrigerator or freezer.
Attractive package gives good eye appeal to the consumer / buyer. Good
package promotes good market of the product, thus, suitability and profitability of the
product occur. Packaging extends shelf-life of fishery products. For instance, vacuum
- packed dried fish will last for a year due to no oxidation. Good packaging materials
serves as a medium of communication to the consumer / buyer especially the
complete information stated on the label about the product. This eliminates high labor
cost and improves marketing aspect. It is also easy to handle, open, use, and dispose.
Lastly. a good packaging material fits into the cabinets, shelves, freezers,
refrigerators, and other storage areas.
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I. Flexible or Soft Packaging
Materials
Advantages
❖ Basic materials are available
in abundant.
❖ Can be easily fabricate, less
chance of leakage
❖ Corrosion doesn’t make any
color
❖ Non-toxic, doesn’t have a
metallic taste.
Disadvantages
❖ Requires high energy to
production.
❖ Cannot be welded or
soldered.
❖ Tendency to bleach with
some pigmented foods.
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3. Retortable Pouches
❖ Have a thickness up to
0.375mm
❖ Made by extrusion.
❖ Alternative to metal cans and
glass containers
❖ Used for thermally processed
fruit, vegetable, meat and fish
products.
5. Polyethylene, polypropylene,
and polystyrene
a. Polyethylene (PE). PE is
also called as polyethylene
and used commonly due to
its low cost, relative strength
and flexibility even at low
temperature (Hermes, 1998).
PE is heat sealable but
cannot be utilized in the
manufacture of boil-in-bag
pouches (Bremmer, 1985).
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lighter, stronger and more rigid
than polyethylene.
c. Polystyrene or styrophore.
Locally, polystyrene
boxes are popular for
transporting of fish from the wharf
to the market or processing plant.
But they are difficult to clean
because of the trapped container
water in the ridges and are not
durable especially if pores are
damaged.
Advantages
❖ Vacuum-packed products have
longer shelf-life than ordinary
packed products due to non-
occurrence of oxidation.
❖ They have better keeping quality
especially on dried fish wherein
no rancidity occurs.
❖ They demand high price in the
market.
Disadvantages
❖ Vacuum-packed products are
not applicable to fish roe and
mussel meat.
❖ The label of the vacuum-packed
products are not readable due to
deformity of the surface of the
pack.
❖ Vacuum-packed products should
be refrigerated below 3°C or
37.4°F to prevent production of
toxin by clostridium botulinum.
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II. Rigid Packages
Advantages
❖ Safe from contamination &
health hazards.
❖ Easy to open and close.
❖ Transparent, can reuse/recycle.
❖ Ideal for microwave.
❖ Varied shapes and colors.
Disadvantages
❖ Heavy weight, have tendency to
broken down.
❖ Disposal issues.
❖ Costly than plastic containers.
Advantages
❖ More shelf life than normal
metal containers.
❖ Low weight, easy to handle
❖ Easy handling on high speed
sealing machineries
Disadvantages
❖ Limitations for packing acidic
products.
❖ Not flexible in shape
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Food Labeling
Why is it important?
A minimum font size has been set for all mandatory information on
most food labels.
Minimum font size is: 1.2mm (“x-height”) , 0.9mm largest surface less
than 80cm²
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provided in metric units (kilos
and grams or litres, centilitres
and millilitres).
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❖ If a consumer is not
satisfied with how a food
is labelled, they should
contact the food
business operator.
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panel on their label must comply
with the requirements of the
Food Information Regulation
from 13 December 2014.
Doesn’t apply to natural mineral
waters.
What’s More?
Directions: Match column A with column B. Write the letter of the correct answer in
your activity notebook.
1.Food allergens
A.
2.Country of Origin
B.
3.List of ingredients
C.
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4.Net quantity
D.
5.Storage condition
E.
Activity 3: Complete Me
Directions: Complete the following paragraph below to complete the description. Write
your answer in the activity notebook.
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Sterilized, chemically date, quality
Oxygen, preserve
What I Can Do
Directions: In a long size bond paper, illustrate or draw an example of a product label,
following the mandatory information (what must be on a label).
Needs
Excellent(5) Good(4) Satisfactory(3) Improvement(2)
Use of Used own Used own Used some Did not use own
Creativity ideas and ideas most of imagination. ideas or
imagination. the time. imagination.
Effort put Took time and Worked hard Put a small Rushed through
into Project worked hard for most of effort into the and did not work
on the project. the time. project. hard.
Assessment
Now, that you are finished accomplishing the module, let us check what
you have learned. Answer the questions below and write it in your activity
notebook.
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2. Following these instructions makes sure the food will last as long as the date
shown if it hasn’t been opened, or that it remains safe after opening.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
3. A packaging container that is an alternative to metal cans and glass containers,
and is used for thermally processed fruit, vegetable, meat and fish products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able Pouches
4. An article numbering system for increased productivity.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
5. A sufficient precise description of the food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
6. It may be defined as taking off oxygen from the container during sealing in order
to preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum Packaging
7. It protects the products from any form of loss, damage, deterioration, or spoilage
and contamination during handling and distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
8. The following are soft packaging materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
9. It contains information provided by food businesses about their products.
A. Food Preservation C. Food Labeling
B. Food Handling D. Food Packaging
10. The following are the importance of labeling except one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
11. A packaging material that is made out of a rubber hydrochloride and is good for
fresh, smoked and frozen meats, and dairy products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
12. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
13. These are the manufacturer’s instructions for preparing the food.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
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14. It is important in helping people with a food allergy, food intolerance or coeliac
disease to make safe food choices.
A. Barcode C. Open-date marking for specific food
B. Food allergens D. Storage condition
15. On a food label, it must have a heading that includes the word ‘ingredients’.
A. Instructions for use C. Product name
B. Net quantity D. The list of ingredients
Additional Activities
Activity 4: Pack Me Up
With your creativity, make a packaging out from the indigenous materials
that are available in your home. You may use, folders, cartoons, dried leaves
and any recycled materials.
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Answer Key
1. B 1. RECEIVING
2. C 2. PREPARATION
3. A 3. GRADING
4. C 4. SCALING
5. D 5. GUTTING
6. D 6. STORING
7. C 7. STERILIZING
8. D 8. SINKS
9. B 9. REFRIGERATOR
10. C 10.COOKTOPS
11. A
12. B
13. D
14. A
15. C
Self-Assessment Assessment
1. B 1. B
2. E 2. D
3. D 3. D
4. A 4. A
5. C 5. C
6. D
7. A
8. C
9. C
10. D
11. A
12. C
13. A
14. B
15. D
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References
BOOKS
ELECTRONIC RESOURCES
https://www.slideshare.net
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