Sector

SOCIAL AND OTHER COMMUNITY DEVELOPMENT SERVICES

Qualification Title
COOKERY NCII
Unit of Competency

PACKAGE PREPARED FOOD

Module Title

PACKAGING PREPARED FOOD

GOLD LANE INTERNATIONAL TRAINING SKILLS INC.

Matayumtayum, Lapaz Tarlac

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome!
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 bakers.
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, Task Sheets and Job Sheets. Follow and perform the activities
on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
• Read information sheets and complete the self-check.
• Perform the Task sheets and Job sheets until you are confident that your output
conform to the Performance Criteria Checklist that follows the sheets.
• Submit outputs of the Task sheets and Job sheets to your facilitator for
evaluation and recording in the Accomplishment 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 Progress Chart and
Accomplishment 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.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 COOKERY NCII

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Clean and maintain kitchen Cleaning and maintain TRS512328

premises kitchen premises
2 Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups
3 Prepare appetizers TRS512381
Preparing appetizers

4 Prepare salads and Preparing salads and TRS512382

dressing dressing
5 Prepare sandwiches TRS512330
Preparing sandwiches

6 Prepare meat dishes TRS512383

Preparing meat dishes

7 Prepare vegetables dishes TRS512384

Preparing vegetables dishes

8 Prepare egg dishes TRS512385

Preparing egg dishes

9 Prepare starch dishes TRS512386

Preparing starch dishes

10 Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes
11 Prepare seafood dishes TRS512334
Preparing seafood dishes

12 Prepare desserts TRS512335

Preparing desserts

13 Package prepared food TRS512340

Packaging prepared food

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 MODULE CONTENT

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.
Nominal Duration: 8 Hrs
Learning Outcomes:
At the end of this module, you must be able to:
LO1. Select Packaging Materials
LO2. Package Food

ASSESSMENT CRITERIA:

Select Packaging Materials

1. Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for packaging
2. Qualities of packaging materials are selected in accordance enterprise
standards

Package Food
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

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.1 : SELECT PACKAGING MATERIALS

ASSESSMENT CRITERIA:
1. Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for packaging
2. Qualities of packaging materials are selected in accordance enterprise
standards

CONTENT:
1. Selecting Packaging Materials

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 1

SELECT PACKAGING MATERIALS

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 13.1-1
SELECTING PACKAGING MATERIALS

FOOD PACKAGING
Food packaging is packaging of food which requires protection, tampering
resistance, and special physical, chemical or biological needs. It also shows in the
product label any nutrition information on the food being consumed

Objective of Packaging
The main objective of packaging is to keep the food in good condition until it is sold
and consumed and to encourage customers to purchase the product. Correct
packaging is essential to achieve both these objectives.

Functions Of Food Package

§ Provide a barrier against dirt and other contaminants thus keeping the
product clean.
§ Prevent losses. For example, packages should be securely closed to prevent
leakage
§ Protect food against physical and chemical damage. For example the harmful
effects of air, light, insects, and rodents. Each product will have its own needs.
§ Package design should provide protection and convenience in handling and
transport during distribution and marketing

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
TYPES OF PACKAGING MATERIALS

LEAVES
Banana leaves are often used for wrapping certain types of food (e.g.
Suman). Corn husk is used to wrap corn paste or unrefined block
sugar, and cooked foods of all types are wrapped in leaves. They do
not however protect the food against moisture, oxygen, odors or
micro-organism, and therefore, not suitable for long-term storage.

VEGETABLE FIBERS
These include, bamboo, banana, coconut and cotton fibers.
These natural materials are converted into yarn, string or cord
which will form the packaging material. These materials are
very flexible, have some resistance to tearing, and are
lightweight for handling and transportation. Being of vegetable
origin, all of these materials are biodegradable and to some
extent re-usable.

WOOD
Wooden shipping containers have traditionally been used for a
wide range of solid and liquid foods including fruits, vegetables,
tea and beer. Wood offers good protection, good stacking
characteristics and strength. Plastic containers, however, have
a lower cost and have largely replaced wood in many
application.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
PAPER
Paper is an inexpensive packaging
material. It is however highly absorptive, fairly
easily torn, and offers no barrier to water or
gases.
The degree of paper re-use will depend
on its former use, and therefore paper that is
dirty or stained should be rejected. Newsprint
should be used only as an outer wrapper and
not be allowed to come into direct contact with food, as the ink used is toxic.

EARTHENWARE
Earthenware pots are used worldwide for storing liquids and solid foods such as curd,
yogurt, beer, dried food, and honey. Corks, wooden lids, leaves, wax, plastic sheets, or
combinations of these are used to seal the pots.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
GLASS
§ Glass has many properties which
make it a popular choice as a
packaging material:
§ Glass is able to withstand heat
treatments such as pasteurization and
sterilization
§ Does not react with food
§ Protects the food from crushing and
bruising
§ Resistant to misture, gases, odors and
micro-organisms
§ Re-usable, re-sealable and recyclable
§ Transparent, allowing products to be displayed. Coloured glass may be used
either to protect the food from light or to attract customers.

Disadvantages of using glass as packaging materials

§ Glass is heavier than many other packaging materials and this may lead to
higher transport costs
§ It is easy to fracture, scratch and break if heated or cooled too quickly
§ Potentially serious hazards may arise from glass cracks or fragments in the
food.
Preparation of Glass Containers
§ Inspection
§ Washing
§ Rinsing
§ Sterilization
§ Sealing and Capping
§ Cooling

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
PLASTICS
The use of various plastics for containing and wrapping
food depends on what is available. Plastics are extremely
useful as they can be made in either soft or hard forms, as
sheets or containers, and with different thickness, light
resistance, and flexibility. The filling and sealing of plastic
containers is similar to glass containers.

Flexible films are the most common form of plastic.

Generally, flexible films have the following properties:
§ Cost is relatively low
§ Good barrier properties against moisture and
gases
§ Heat sealable to prevent leakage of contents
§ Have wet and dry strength
§ Easy to handle and convenient for the manufacturer,
retailer, and consumer
§ Little weight to the product
§ Fit closely to the shape of the product, thereby wasting little space during
storage and distribution.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
METAL
Metal cans have a number of advantages over other
types of containers:
Metal cans provide total protection of the contents
Metal cans are tamperproof
Metal cans are convenient

Disadvantages of Metal Food Packaging

§ Heavier than other materials except glass, and
therefore have higher transport costs
§ The heat treatment associated with the use of metal cans is not suitable for
small scale production

Metal is the most versatile of all packaging forms. It offers a combination of excellent
physical protection and barrier properties, formability and decorative potential,
recyclability, and consumer acceptance. The 2 metals most predominantly used in
packaging are aluminum and steel.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
ALUMINUM
Aluminum is a lightweight, silvery white metal
derived from bauxite ore, where it exists in
combination with oxygen as alumina. Unlike
many metals, aluminum is highly resistant to
most forms of corrosion; its natural coating of
aluminum oxide provides a highly effective
barrier to the effects of air, temperature,
moisture, and chemical attack.

Pure aluminum is used for light packaging of primarily soft-drink cans, pet food,
seafood, and prethreaded closures. The main disadvantages of aluminum are its
high cost compared to other metals (for example, steel) and its inability to be
welded, which renders it useful only for making seamless containers.

Aluminum Foil
Like all aluminum packaging, foil provides an
excellent barrier to moisture, air, odors, light,
and microorganisms. It is inert to acidic foods
and does not require lacquer or other
protection.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.2 : PACKAGE FOOD

ASSESSMENT 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

CONTENT:
1. Packaging Food safely

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 2

PACKAGE FOOD

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 13.2-1
PACKAGING FOOD SAFELY

HOW TO PACKAGE FOOD

After you’ve decided which packaging solutions are suitable for prepared food, it’s
time to learn how you should package it. Even if every food item is placed in the
correct packaging, how you package them is also important.

Packaging Different Types of Foods

How to package food will depend on the type of food it is. Each category needs to be
packed in a specific way to ensure freshness, adhere to food safety guidelines, and
maintain quality.

SECURE HOT AND COLD BEVERAGES

Cold Beverage
§ Over time, cold drinks can cause condensation around their packaging, which
can add moisture to the surrounding areas and lead to soggier food.
§ Not only that, the temperature of cold drinks can cause warm food to rapidly
cool down.
§ When packaging cold beverages, it’s best to place them away from your
warm meals.
§ Don’t forget to secure them with tight lids to prevent any spilling.
Hot Beverage
§ Hot beverages require packaging that maintains temperature and protects
against spillage, which can inconvenience or even harm customers if not
done properly.
§ Pulp trays or carriers, cup sleeves, and leak-resistant lids are essential
considerations for hot drinks
.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
PACK COOKED MEALS TO STAY WARM
§ As much as possible, pack cooked meals to stay as warm as possible to retain
flavors.
§ Seal your food packaging carefully, and put sauces and dips in separate
containers. Make small holes in your packaging to release heat for hot
prepared food if it will travel a long distance.

KEEP SEAFOODS/SALADS FRESH

§ When packaging fresh foods, keep them away from hot items to prevent them
certain ingredients in your item from spoiling, such as seafood (shrimp, for
instance), or eggs.
§ If your item needs to stay cold, it’s best to refrigerate them until just before
delivery to keep them from getting soggy.

CANNED FOODS AND SAUCES

§ Salad dressings, condiments, and similar products are treated with heat to kill
bacteria and then hermetically sealed to keep out pathogens that
compromise shelf life.
§ If you’re packaging a product that must be sterilized and sealed, it’s best to
work with a lab that tests the safety of food products to ensure that your
processes are safe and scalable.

SHELF-STABLE SNACK PRODUCTS

§ Products such as crackers and cookies don’t need the same degree of
processing, but the packaging can still affect the shelf life. If your product
requires airtight packaging to keep it from growing stale, you should invest in
vacuum packing and heat sealing equipment.
§ If you’re selling these products on a smaller scale and they’ll be consumed
quickly, twist ties or zipper bags could be a solid option.

SHELF-STABLE DRIED GRAINS

§ Dried grains, beans, and pasta don’t need airtight packaging, which gives
flexibility when choosing packaging materials (paper bags, cardboard boxes,
and plastic bags are popular options).
§ The long shelf lives of these foods can give off the impression that they will last
indefinitely, but they still grow stale eventually, so they should be tested for
shelf life and marked with pull dates.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
REFRIGERATED PRODUCTS
§ Refrigeration extends the shelf life of many food products by slowing down the
growth of bacteria. It can also dry out food, so products stored in the
refrigerator should be handled specially.
§ Cold food products can be packaged in containers that are sealed simply by
closing (plastic containers with snap-on lids, jars with tops that can be
tightened by hand, etc.). Adding a sticker/seal is recommended to make your
product tamper evident.

HOT PREPARED TO REFRIGERATED PRODUCTS

§ Foods that are prepared hot and put in the refrigerator (such as soup,
prepared meals, etc.) should be completely cooled down before packaging to
prevent condensation.

FROZEN PRODUCTS
§ Frozen products must be packaged carefully to avoid freezer burn. The
freezing process extends the shelf life far beyond what refrigeration does (it’s
more expensive and requires more equipment).
§ To prevent freezer burn, lower the temperature of your product before the
freezing point as quickly as possible. If your product still contains a lot of
moisture, wait to seal your packages until the contents are frozen solid. A blast
chiller is a highly convenient tool to aid with this.
§ It’s also crucial to choose packaging materials that hold up in freezing
temperatures and are thick enough to protect the food. Plastic bags that work
for shelf-stable and freezable products may be too thin to protect frozen
foods. Certain glass containers can shatter at freezing temperatures – always
be sure to choose materials that can withstand the temperature at which you
will be storing them.
§ Keep frozen foods separate from warm ones to prevent them from melting
faster.
§ When packaging frozen foods, consider double packaging for maximum
insulation or transporting the items with an ice pack to keep them frozen for as
long as possible.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
FOOD LABELING REQUIREMENTS IN THE PHILIPPINES
What to Include

1. Product Name
The name of the food should be visible on the product label. It should be specific and
description may be added to clearly state the product’s characteristics. Food
packaging and labelling may also include the treatment used for a product such as
UHT, Sterilized, Freeze-Dried, and others.

2. Brand Name
The registered trademark of a company’s brand name must be printed on the label.
This is a unique identifier that food label manufacturers should take note of. It is also
registered with the FDA.

3. Ingredients
Food products should include labels that provide the complete details of the
ingredients used. Food label manufacturers should be able to present information in
descending order or according to proportion.
Important Note for Food Label Manufacturers
Food allergen information must be visible below the list of ingredients.
This should disclose the components used in a product.
The required information based on food packaging and labelling standards is
essential as they warn consumers of possible allergic reactions they may cause.

4. Net Content
To be clear, net weight and gross weight are two different things. Net weight is
required on product labels to represent food volume minus the actual packaging. It
must also be declared in units using the metric system.
NOTE: Drained weight is also required to be declared for food products packed in a
liquid medium. It represents the actual weight of the food product once the aqueous
solution is discarded.

5. Manufacturer Details
The name and the address of the manufacturer are vital for all locally manufactured
items. Food packaging and labelling require the manufacturer’s contact details. This
is to provide consumers with a reference in case they have inquiries about the food
product they purchase.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #
NOTE: For manufacturing companies with plants in different locations, the head
address would be enough as long as a traceability code is added.

6. Lot Identification
This refers to the code that uses a mix of numbers and letters in reference to the
batch of products. This is crucial for product identification and tracking and must not
be missed out by food label manufacturers.

7. Storage
To provide consumers with essential information, storage condition must also be
found on product labels. This type of food packaging and labelling information will
guide them in properly stocking food products after opening.

8. Best Before Date

Expiration and Use by dates are some of the most common information that
consumers usually search for. It is an important marking that reassures product
quality.

9. Instructions
The direction of use should be visible on the label. This food packaging and labelling
information are especially important for products that require certain instructions to
be properly consumed.

10. Nutritional Information

Nutrients that are claimed to be in the product must be declared. It should include
the number of nutrients and other vitamins and minerals that a product has.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Package Prepared Food ”
Developed by:
LUCILA G. NUNEZ REVISION #