Tle 7 afa food (fish) processing module 6

FOOD (FISH)
PROCESSING
Module 6
Perform Outer Packaging
Procedures
.
Department of Education ● Republic of the Philippines
7

Food (Fish) Processing – Grade 7
Alternative Delivery Mode
Module
First Edition, 2020
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Borrowed materials included in this module are owned by the respective copyright holders. Effort
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Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
Development Team of the Module
Writer/s: Angel Norm L. Ramirez
Evaluators: Esterlita J. Sanchez
Josie O. Mejos
Evelyn A. Taruc
Niel John M. Roxas
Illustrator and Layout Artist:
Management Team:
Chairperson: Dr. Arturo B. Bayucot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V
Asst. Regional Director
Edwin R. Maribojoc EdD, CESO VI
Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members: Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr.,EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS-EPP/TLE
Rone Ray M. Portacion, EdD EPS-LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Food (Fish)
Processing
Module 6
Perform Outer Packaging
Procedures
Department of Education ● Republic of the Philippines
7
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education – Region 10 at
region10@deped.gov.ph
Your feedback and recommendations are highly valued.

What I Need to Know ………......................................... 1
What I Know ……………………………………. 2
Technical Terms ………......................................... 4
Lesson 1: Perform Outer Packaging Procedures…….…….. 5
What’s In ……………………………………. 5
What’s New ……………………………………. 6
What Is It ……………………………………. 7
Packaging in Food Preservation …………………………… 7
Food Labeling ……………………………………. 12
What’s More ………......................................... 15
What I Have Learned ………......................................... 16
What Can I Do ………......................................... 17
Assessment ………......................................... 17
Additional Activities ………......................................... 19
Answer Key ………......................................... 20
References ………......................................... 21
TABLE OF CONTENTS

Introductory Message
For the Learner
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.
Thismodule provides imperative information towards reaching your goals in
your life.
1. It helps acquire competencies in performing outer packages.
2. It provides information in designing and labeling fish products.
3. It allows you to understand the importance packaging and labeling of fish
products.
Substantial knowledge of food (fish) processing is important as this increases
the chances ofknowing indispensable things relative to it.

In this module, you are guided with a set of learning icons that will help you
understand the underlying principles of Food (fish) processing.
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.

1
This module will help give you all the essentials needed in your food (fish)
processing journey.
What I Need to know
Packaging protects the products from any form of loss, damage, deterioration
or spoilage and contamination during handling and distribution.
It serves other purposes beyond enhancing the shelf stability of preserved
products. Anybody who has been buying food supplies will appreciate the
convenience of having packaged products. Packaging not only has facilitated
handling of foods but it has promoted accurate weight and portion control in the retail
store. Storage of sealed packaged foods is simplified because they are stable and do
not need to be transferred to any container.
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.
After reading this module, the learners should be able to:
LO 2. Perform outer packaging procedures (TLE_AFFP9-121D-0f-1)
1. Design packaging for fish products
2. Label packaged fish products according to standard set.

2
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.
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

3
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.
12.It is important in helping people with a food allergy, food intolerance or coeliac
disease to make safe food choices.
13.On a food label, it must have a heading that includes the word ‘ingredients’.
14.An article numbering system for increased productivity.
15.A sufficient precise description of the food and of its nature.

4
TECHNICAL TERMS
Packaging - protects the products from any form of loss, damage,
deterioration, or spoilage and contamination during handling and
distribution.
Contamination – the action /state of being made impure by polluting
or poisoning.
Fabricate – construct/manufacture something, especially an industrial
product.
Corrosion – the gradual destruction of materials (usually metal).
Bleach – whiten by exposure to sunlight or by a chemical process.
Retort – a process that uses heat and pressure to cook food in a
strong, sealed package.
Resistance – the ability not to be affected by something.
Rigid – unable to bend or be forced out of shape; not flexible.
Consumer – a person that eats or uses something.
Coeliac disease – a disease in which small intestine is hypertensive
to gluten, leading to difficulty in digesting food.
Intolerance – an inability to eat food or take drug without adverse
effects.

5
What’s In: Word Hunt
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
Lesson
1
Perform Outer Packaging Procedures

6
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

7
What is it?
PACKAGING IN FOOD PRESERVATION
In your previous activity, you are familiar with the different packaging
materials which help to preserve our food.
Packaging of foodstuffs/products has evolved from the simplest
materials like leaves and nut shells, to the sophisticated laminated films and
rigid containers. It is important for the protection of food from physical,
biochemical and chemical spoilage and deterioration. Specifically, a package
protects the foodstuff from the following:
1. Physical damage during handling
2. Contamination by dirt and other foreign materials
3. Infestation by insects, rodents, and microorganisms
4. Contact with air, light, heat and contaminating gases
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.
DIFFERENT PACKAGING MATERIALS FOR FISH PRODUCTS
Packing of fish and other products is defined as a wrapping or enclosure of fish
and other products in attractive and colorful materials for the purpose of protection and
preservation of products as well as to give eye appeal to the consumers / buyers.
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.

8
I. Flexible or Soft Packaging
Materials
1. Hard plastics are not flexible or
elastic which are used for retail
packaging in the production of trays
and form-fill packs of fishery
products.
Likewise, hard plastics are light,
durable, and resistant to corrosive
substances and water.
2. Aluminum Foils are tasteless,
odorless and non-toxic. They do not
support mold growth. Foils are
hygienic and afford first class
production for enclosed food. It is
highly suitable for convenience food,
frozen and fresh baked foods.
Uses of foils
a. Tubes – condensed milk
b. Trays – frozen foods
c. Product seals – sour cream,
butter and yhogurt
d. Wrappers – covering of
chocolate block
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.

9
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.
4. Pliofilm / cling wrapis a rubber
hydrochloride and is good for
fresh, smoked and frozen meats,
and dairy 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).
b. Polypropylene (PP).PP has
better protective properties
because it is resistant to high
temperature.
This has high resistance
to grease and most chemicals,
provides a good barrier to water
vapor, and can withstand high
temperatures due to high
softening point, but has low
density around 0.9202g/cm³ and
superior processability.
Likewise, polypropylene is

10
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.
6. Vacuum Packaging may be
defined as taking off oxygen
from the container during
sealing in order to preserve the
products.
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.

11
II. Rigid Packages
1. Glass Containers is strong and
non – porous and has long shelf
life. It can be sterilized, is
reusable and being chemically
inert, does not alter the flavor of
the contents. The transparency
of glass allows light to affect the
color of the food.
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.
2. Metal cans are mostly steel
with tin plating.
Low carbon steel covered with
tin on both side
Light weight
Rigid and strong
Corrosion resistant
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

12
Food Labeling
Food labelling contains information provided by food businesses about their
products. It covers all food that is sold to the consumer directly as well as food sold
to cafés, restaurants and other catering establishments. It is controlled by law so it is
accurate, not misleading and safe.
Why is it important?
❖ It educates the consumer about the food they buy.
❖ It helps consumers to make informed choices.
❖ It helps consumers to store and use the food safely.
I. Presenting information – Minimum font size
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
II. Mandatory information(what must be on the label)
1. Product Identity or Name. The
name should distinguish the
product from other products of
the same type.
2. The list of ingredients .The list
of ingredients on a food label
must have a heading that
includes the word ‘ingredients.’
In most cases, ingredients have
to be listed in descending order
of weight when the product was
prepared.
3. Net quantity. This is the weight
or volume of the product without
the packaging. It must be

13
provided in metric units (kilos
and grams or litres, centilitres
and millilitres).
4. Instructions for use. These are
the manufacturer’s instructions
for preparing the food.
5. Open-date marking for
specific food. This information
is about indicating a date on
food labels/packages for the
purpose of informing the
consumer about the expected
quality of product at a given
period of time, provided that it
has been properly stored. There
are two main types of date
marks required
a. Best before – This date mark
appears on most pre-
packaged foods –
Consumers can use the food
after this date but it may not
be best quality.
b. Consume before – This date
mark appears on perishable
foods – Consumers risk food
poisoning if they use the
food after this date.
6. Storage conditions and/or
conditions for use. 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.
7. The name or business name
and address of the food
business operator
❖ The label should contain
the name or business
name and address of the
food business operator
in the European Union.

14
❖ If a consumer is not
satisfied with how a food
is labelled, they should
contact the food
business operator.
8. Country of origin or place of
provenance. Country of origin
or place of provenance
becomes mandatory on a label if
the name implies that the food
comes from or has been made
in a different country to where it
was produced.
9. Food allergens. Food allergy,
food intolerance and coeliac
disease can cause some people
to become ill. It is important that
food labels help people with a
food allergy, food intolerance or
coeliac disease to make safe
food choices. There are 14 food
allergens (including derivatives)
that by law must be emphasised
in the ingredients list on the
label if they are deliberately
added. Manufacturers can
emphasise the 14 food allergens
in the ingredients list through a
typeset that clearly distinguishes
the food allergen from the rest of
the list of ingredients including
bolding or underlining the type.
In addition manufacturers can
include an allergy advice box on
the label which signposts the
consumer to the ingredients list
where allergens are
emphasized.
10.Nutrition labelling. If a nutrition
or health claim is made about a
food e.g. High Fibre or low in fat,
nutrition information has to be
provided. If a business is
voluntarily providing a nutrition

15
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.
11. Barcode. An article numbering
system for increased
productivity.
480 – Philippine Country Code
What’s More?
Activity 2: Food Labels
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.

16
4.Net quantity
D.
5.Storage condition
E.
What I Have Learned
Activity 3: Complete Me
Directions: Complete the following paragraph below to complete the description. Write
your answer in the activity notebook.
Hard plastics 1.These packaging materials are _______, durable, and
__________ to corrosive substances and water.
Glass Containers 2. It can be _________, is reusable and being ________ inert,
does not alter the flavor of the contents.
Vacuum
Packaging
3.It may be defined as taking off _________ from the
container during sealing in order to _________ the products.
Open-date
marking for
specific food.
4.This information is about indicating a ________ on food
labels/packages for the purpose of informing the consumer
about the expected ________ of product at a given period of
time, provided that it has been properly stored.
Barcode 5.An article _________ system for increased __________ .

17
What I Can Do
Activity 3 Paint a Product
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).
Excellent(5) Good(4) Satisfactory(3)
Needs
Improvement(2)
Use of
Creativity
Used own
ideas and
imagination.
Used own
ideas most of
the time.
Used some
imagination.
Did not use own
ideas or
imagination.
Effort put
into Project
Took time and
worked hard
on the project.
Worked hard
for most of
the time.
Put a small
effort into the
project.
Rushed through
and did not work
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.
1. This is the weight or volume of the product without the packaging.
Sterilized, chemically date, quality
Numbering, productivity light, resistant
Oxygen, preserve

18
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.
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.
5. A sufficient precise description of the food and of its nature.
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:
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.
13.These are the manufacturer’s instructions for preparing the food.

19
14.It is important in helping people with a food allergy, food intolerance or coeliac
disease to make safe food choices.
15.On a food label, it must have a heading that includes the word ‘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.
This project shows that the student:
4 3 2 1
A. Understood the Concept
B. Used Creativity;(Did not Copy)
C. Used Indigenous Materials
D. Used Good Craftmanship

20
What I Know What’s in?
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
Answer Key

21
References
BOOKS
Bravo, Ferdinand S. K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module (Food/Fish Processing.) 121p.
Food Processing and Preservation (1995), 96p.
ELECTRONIC RESOURCES
Manesh, Sanjai Joseph. “Packaging Materials.” Accessed June 18, 2020
https://www.slideshare.net
For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.govph

Tle 7 afa food (fish) processing module 6

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