2. 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.
3. ---Hello! Good morning. My name is DORAEMON,
I'm on vacation now and my friend NOBITA needs
help, are willing to help NOBITA?
9. What I Know
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. B. Packaging D. Procedures
2. The following are soft packaging materials except one:
A. Cellophane B. Foils C. Metal cans D. Styrophore
10. 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
11. 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
12. 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
13. 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
14. 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
15. 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
16. 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.
17. 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.
18. 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.
19. 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
20. DIFFERENT PACKAGING MATERIALS FOR FISH PRODUCTS
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.
21. 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
yogurt
d. Wrappers – covering of chocolate block
22. 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.
23. 4. Pliofilm / cling
wrap is a rubber
hydrochloride and
is good for fresh,
smoked and frozen
meats, and dairy
products.
24. 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).
25. 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.
26. 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.
27. 6. Vacuum Packaging
may be defined as
taking off oxygen from
the container during
sealing in order to
preserve the products.
28. 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.
29. 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
30. Food Labeling
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.
31. 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.
32. 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 prepackaged 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.
33. 6. 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.
34. 7. 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.
35. 8.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.
38. Activity 2 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).
39. Additional Activities
Activity 3: 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.
