Here is the story with the packaging types identified: A grocery store received a delivery from their supplier. The supplier shipped the goods in large cardboard boxes [tertiary packaging]. These cardboard boxes contained smaller boxes [secondary packaging] each holding 24 cans of soup. The individual cans of soup were the primary packaging as they were in direct contact with the food product. The tertiary cardboard boxes provided bulk transport and protection for the secondary boxes during the delivery from the factory to the grocery store. The secondary boxes organized the individual cans into easy to handle units for stocking on the store shelves. And the primary cans protected the soup from damage or contamination and allowed the food to be sealed and shelf stable until opening.

1. A. distinguish the Occupational Health and Safety
Procedures in packing food items;
B. discuss the appropriate packaging method
according to enterprise standards; and
C. adhere to the Occupational Health and Safety
Procedures in packing food items;

2. Write down at least 5
things that you loved the
most about selecting
packaging materials.

3. OCCUPATIONA
L HEALTH AND
SAFETY
PROCEDURES
IN PACKAGING
FOODS

4. FACTORS
THAT CAUSES
FOOD
SPOILAGE
+ a. PH of food- This simply
indicates the inverse amount of
hydrogen ion available in the
food system. This is oftentimes
associated with acidity of food
+ For instance, green mangoes
have generally lower pH (Ph
below 4.0) and therefore have
high acidity.

5. b. Moisture
content
+ This is related to the
physical state of the food
itself.
+ Products with very high
moisture could be those in
liquid form, while those with
very low free moisture could
be dried or frozen.

6. c. Amount and nature of fat content
+- The chemical processes also accelerate
breakdown of fats on food.
+ Thus, products with high fat content like
oils, butter, soft cheese, fried foods and
the like tend to spoil fast when
inadequately packaged.

7. c. Amount and nature of fat content
+Exposure to the atmosphere causes
rapid oxidation breaking down the fat
into free fatty acids in food. The
faster the breakdown, the greater the
chances of development of rancidity.

8. d. Enzyme
system
+ - It is a chemical processes like
fermentation and hydrolysis which
occur in high moisture food,
especially in the presence of
oxygen of ambient tropical
temperature.
+ When foods undergo these processes,
they change in texture, flavor, odor and
color. Under these conditions, the
product may already be considered
spoiled.

9. e. Initial Microbial
load
+ - This means that micro-
organisms thrive best in
high moisture foods like
molds, yeast, and bacteria
they grow faster in food
with the high moisture
content.

10. CLASSIFICATION OF PACKAGING ACCORDING TO USE:
As a primary package - This type of package is
meant to directly contain the product

11. CLASSIFICATION OF PACKAGING ACCORDING TO USE:
As a secondary package - This is utilized to contain a
specified number of unit packs. Thus, it may contain a dozen
tetra packs or 2 dozens of tin cans or a gross of candies and
so on

12. CLASSIFICATION OF PACKAGING ACCORDING TO USE:
As a tertiary package - When transporting in bulk, the
secondary package may have to be packed again for
greater protection and for bulk transfer.

13. Activity I:
Tell a story Direction: In the given
box below, identify which is primary,
secondary and tertiary packaging
and write down a brief description
of each type of packaging.