This document provides information on outer packaging procedures for fish products. It discusses different packaging materials like metal cans, glass containers, retortable pouches, and plastics. It also covers food labeling requirements such as the product name, ingredients list, net quantity, instructions for use, expiration dates, manufacturer information, allergens, and barcode. The purpose of food labeling is to provide consumers with information about the product. Proper packaging and labeling helps preserve and identify food products.
Grade Eight Quarter Two-Week Seven Day 2.pdfRandyGaray
The document provides an overview of a technical terms lesson on food processing that includes defining terms like packaging, contamination, and corrosion. It also covers activities on identifying mandatory information on food labels and completing sentences to demonstrate understanding of terms like sterilized, numbering, and quality. The document concludes with an assessment to test comprehension of topics covered.
Grade 8 Quarter Two-Week Seven Day One.pptxRandyGaray
This document contains reminders about house rules for students, including observing quiet time, listening when others are speaking, respecting one another, keeping phones silent, and raising hands to participate. It also provides definitions for various technical food and packaging terms and asks students to identify mandatory information that must be included on food labels.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
This document provides information on packaging prepared foodstuffs. It discusses three main lessons: 1) Ensuring suitable packaging, storing and transporting of food, 2) Selecting appropriate packaging materials for specific foods, and 3) Packaging food according to needs. The key points covered are hygienic practices for food packaging, characteristics of different packaging materials like plastic, glass and metal, and factors to consider for food packaging design like product properties and distribution method. The goal is to teach students the proper techniques for packaging different foods to ensure safety and quality during storage and transportation.
home economics cookery packaging food items ppt.pptxEnricoRabonsa
The document discusses various methods of food packaging including canned foods, freezing, chilling, and foil packaging. It also covers labeling requirements and safety procedures like dividing meat into portions and squeezing out air before sealing and freezing. The main learning points are about identifying packaging methods, discussing food safety in packaging, and understanding the importance of labeling packaged food items.
Presentation1packaging of food product in food industryGyanshu Dubey
The document discusses food packaging requirements. It covers the functions of food packaging including containment, maintenance of hygiene, shelf life extension and product protection. It also discusses common packaging materials like plastics, design considerations, packaging systems that improve quality like modified atmosphere packaging, and classifications of packaging including active, intelligent and aseptic packaging. Food packages must be designed to match the product and inform consumers, and packaging styles deemed tamper-resistant by the FDA are also outlined.
Grade Eight Quarter Two-Week Seven Day 2.pdfRandyGaray
The document provides an overview of a technical terms lesson on food processing that includes defining terms like packaging, contamination, and corrosion. It also covers activities on identifying mandatory information on food labels and completing sentences to demonstrate understanding of terms like sterilized, numbering, and quality. The document concludes with an assessment to test comprehension of topics covered.
Grade 8 Quarter Two-Week Seven Day One.pptxRandyGaray
This document contains reminders about house rules for students, including observing quiet time, listening when others are speaking, respecting one another, keeping phones silent, and raising hands to participate. It also provides definitions for various technical food and packaging terms and asks students to identify mandatory information that must be included on food labels.
Here are the key points about packaging in food preservation:
- Packaging protects food from physical, chemical, and biological spoilage and deterioration. It protects from damage, contamination, insects, microorganisms, air, light, etc.
- There are different packaging materials for fish products including flexible/soft packaging (hard plastics, foils, retortable pouches, cling wrap), and rigid packaging (metal cans, glass containers).
- Packaging extends the shelf-life of foods like fish. Vacuum packaging prevents oxidation and allows dried fish to last up to a year.
- Packaging provides information to consumers through labeling and promotes the marketability of the product. It makes handling and storage more convenient
This document provides information on packaging prepared foodstuffs. It discusses three main lessons: 1) Ensuring suitable packaging, storing and transporting of food, 2) Selecting appropriate packaging materials for specific foods, and 3) Packaging food according to needs. The key points covered are hygienic practices for food packaging, characteristics of different packaging materials like plastic, glass and metal, and factors to consider for food packaging design like product properties and distribution method. The goal is to teach students the proper techniques for packaging different foods to ensure safety and quality during storage and transportation.
home economics cookery packaging food items ppt.pptxEnricoRabonsa
The document discusses various methods of food packaging including canned foods, freezing, chilling, and foil packaging. It also covers labeling requirements and safety procedures like dividing meat into portions and squeezing out air before sealing and freezing. The main learning points are about identifying packaging methods, discussing food safety in packaging, and understanding the importance of labeling packaged food items.
Presentation1packaging of food product in food industryGyanshu Dubey
The document discusses food packaging requirements. It covers the functions of food packaging including containment, maintenance of hygiene, shelf life extension and product protection. It also discusses common packaging materials like plastics, design considerations, packaging systems that improve quality like modified atmosphere packaging, and classifications of packaging including active, intelligent and aseptic packaging. Food packages must be designed to match the product and inform consumers, and packaging styles deemed tamper-resistant by the FDA are also outlined.
The document discusses the purpose and importance of food packaging. It notes that over the last 50 years, most food items are now pre-packed due to advances in technology. The aims of food packaging include protecting products from physical damage and contamination during transport and storage, and maintaining product quality and shelf life. Packaging also provides important consumer information through food labeling and communicates branding. Common food packaging materials and methods mentioned include plastic films, cans, paper/board, glass, and modified atmosphere packaging.
- Recycling symbols like the Mobius loop and green dot are used to encourage recycling and show what materials packaging is made from. Manufacturers also provide recycling collections and bins to encourage recycling.
- Packaging is used to protect, promote, and preserve products. Common materials are plastic, glass, cardboard, and aluminum. Modified-atmosphere packaging prolongs shelf life of foods.
- Product codes allow products and batches to be traced to source for traceability. Codes identify farming methods, country of origin, and specific farms.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, tinplate, paperboard, plastics. Both the advantages and disadvantages of each material are outlined from environmental and economic perspectives. The document also examines how packaging thickness, multi-layer materials, degradability, and recycling impact the environment. It promotes following the 3R hierarchy of reduce, reuse and recycle to minimize packaging's environmental footprint.
This document provides information and expectations for a lesson on labeling packaged food products. Students are expected to define labeling, use packaging information, and create a label. It discusses what must be included on food labels according to law, such as the name, ingredients, net weight, and expiration date. Students are assigned to design a label for a processed food product. The document also provides a quiz to test understanding of key labeling terms and a final assignment to analyze the parts of an existing food label.
This document provides an overview of recent advances in food packaging presented by students from Amity University Noida. It discusses various types of novel food packaging technologies including edible packaging, smart packaging, active-nano packaging, biodegradable packaging, intelligent packaging, and flexible packaging. The document highlights key benefits and examples of each type of advanced packaging technology while also noting some limitations. It concludes by discussing upcoming innovations in water soluble, plant-based, and compostable food packaging materials.
Plastics are widely used in food packaging due to their versatility, low cost, and ability to be molded into various shapes. The most commonly used plastics for packaging are polyethylene, polyethylene terephthalate, and polypropylene. While plastics provide advantages for food preservation, they also have disadvantages such as being non-renewable and potentially releasing toxic fumes when burned. Other materials used for food packaging include glass, metals, paper, and cardboard, with the suitable material depending on the type of food and desired properties like barrier strength and recyclability. Food packaging helps protect products and keeps them safe to eat through the use of various technologies like modified atmosphere packaging and vacuum sealing.
Food packaging serves several important roles - it protects foods from damage and contamination, contains foods, and provides consumers with important information. Packaging materials include metal, glass, paper, wood and various plastics, with each material having advantages and disadvantages. Modern food packaging must meet requirements for protection, marketing, traceability and more to safely deliver foods to consumers.
Chapter 8 food safety and standards act 2006 and rules 2011AishwaryaKatkar6
This document provides an overview of the Food Safety and Standards Act of 2006 and Rules of 2011 in India. It defines key terms like food, adulterated food, and food additive. It outlines the various authorities and bodies responsible for food safety. It also summarizes the different food safety and standards regulations as well as the packaging and labeling requirements specified in the Food Safety and Standards (Packaging and Labeling) Regulation of 2011. The document introduces the objectives of preventing food adulteration and outlines definitions, authorities, regulations, and packaging/labeling rules related to ensuring food safety in India.
This document discusses biodegradable active packaging. It describes how active packaging incorporates additives into packaging materials to help preserve foods by absorbing gases like oxygen and ethylene or releasing substances like ethanol. Examples of active systems given are oxygen scavengers for bread and snacks, carbon dioxide scavengers for coffee and meats, and ethanol emitters for baked goods. The document also covers intelligent packaging that can track, sense and communicate about products. Food safety regulations and consumer acceptance of active packaging technologies are also addressed.
This document discusses biodegradable active packaging. It begins by defining biodegradable packaging and describing common materials used, such as plant oils, cellulose and starches. It then explains that active packaging incorporates additives to maintain or extend product shelf life beyond providing a barrier. Examples of active systems given are oxygen, carbon dioxide and ethylene scavengers, as well as ethanol emitters. The document concludes that active packaging can help maintain food quality and extend shelf life while ensuring safety.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Food packaging provides protection for food and prevents tampering. It preserves food by protecting it from bacteria, moisture, and insects. Packaging must be nontoxic, prevent contamination, act as a barrier to moisture and gases, and resist damage. Common packaging materials include plastic, aluminum, glass, and paper. Packaging aims to contain and protect food, increase shelf life, and provide information to customers.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
This document discusses retort packaging and retort pouches. It begins by defining retort pouches as flexible laminated pouches that can withstand thermal processing temperatures of 120-130°C. It then discusses the materials used to make retort pouches, including aluminum foil, polyester, polypropylene, and nylon. It also discusses the production process of retort pouches, including forming, filling, sealing, and thermal processing in a retort. The document emphasizes that retort pouches provide shelf-stable packaging for foods through commercial sterilization using high temperatures and pressures.
Sometimes, while seeing the product label. We may get confusion. Some manufacturers print use by date and others best before date across various food product range.Hope my presentation clear the doubts across the consumers
The document discusses various topics related to food packaging:
- It describes the primary, secondary, and transit packaging layers and their purposes in containing, protecting, and transporting food products.
- Packaging aims to make food easy to transport, store, display, and protects it from damage or contamination while increasing shelf life.
- Tamper-evident packaging allows consumers to see if a product has been opened.
- Composting involves breaking down biodegradable materials like food waste and packaging.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin edible coating or film that can be consumed as part of the food. Various biopolymers like proteins, polysaccharides, and lipids can be used to form these edible coatings and films. While edible packaging has benefits like reducing waste and adding nutrition, it also faces challenges for wide commercial use like high costs and poor barrier properties compared to plastic.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
This document discusses pharmaceutical packaging. It begins by defining pharmaceutical packages and describing their ideal qualities such as strength, chemical inertness, and ability to easily dispense contents. It then covers primary, secondary, and tertiary packaging materials like glass, plastic, metal and rubber. Specific types of glass and plastic are outlined. The functions and factors affecting packaging material selection are summarized. Common additives to rubber are also listed.
The document discusses the purpose and importance of food packaging. It notes that over the last 50 years, most food items are now pre-packed due to advances in technology. The aims of food packaging include protecting products from physical damage and contamination during transport and storage, and maintaining product quality and shelf life. Packaging also provides important consumer information through food labeling and communicates branding. Common food packaging materials and methods mentioned include plastic films, cans, paper/board, glass, and modified atmosphere packaging.
- Recycling symbols like the Mobius loop and green dot are used to encourage recycling and show what materials packaging is made from. Manufacturers also provide recycling collections and bins to encourage recycling.
- Packaging is used to protect, promote, and preserve products. Common materials are plastic, glass, cardboard, and aluminum. Modified-atmosphere packaging prolongs shelf life of foods.
- Product codes allow products and batches to be traced to source for traceability. Codes identify farming methods, country of origin, and specific farms.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, tinplate, paperboard, plastics. Both the advantages and disadvantages of each material are outlined from environmental and economic perspectives. The document also examines how packaging thickness, multi-layer materials, degradability, and recycling impact the environment. It promotes following the 3R hierarchy of reduce, reuse and recycle to minimize packaging's environmental footprint.
This document provides information and expectations for a lesson on labeling packaged food products. Students are expected to define labeling, use packaging information, and create a label. It discusses what must be included on food labels according to law, such as the name, ingredients, net weight, and expiration date. Students are assigned to design a label for a processed food product. The document also provides a quiz to test understanding of key labeling terms and a final assignment to analyze the parts of an existing food label.
This document provides an overview of recent advances in food packaging presented by students from Amity University Noida. It discusses various types of novel food packaging technologies including edible packaging, smart packaging, active-nano packaging, biodegradable packaging, intelligent packaging, and flexible packaging. The document highlights key benefits and examples of each type of advanced packaging technology while also noting some limitations. It concludes by discussing upcoming innovations in water soluble, plant-based, and compostable food packaging materials.
Plastics are widely used in food packaging due to their versatility, low cost, and ability to be molded into various shapes. The most commonly used plastics for packaging are polyethylene, polyethylene terephthalate, and polypropylene. While plastics provide advantages for food preservation, they also have disadvantages such as being non-renewable and potentially releasing toxic fumes when burned. Other materials used for food packaging include glass, metals, paper, and cardboard, with the suitable material depending on the type of food and desired properties like barrier strength and recyclability. Food packaging helps protect products and keeps them safe to eat through the use of various technologies like modified atmosphere packaging and vacuum sealing.
Food packaging serves several important roles - it protects foods from damage and contamination, contains foods, and provides consumers with important information. Packaging materials include metal, glass, paper, wood and various plastics, with each material having advantages and disadvantages. Modern food packaging must meet requirements for protection, marketing, traceability and more to safely deliver foods to consumers.
Chapter 8 food safety and standards act 2006 and rules 2011AishwaryaKatkar6
This document provides an overview of the Food Safety and Standards Act of 2006 and Rules of 2011 in India. It defines key terms like food, adulterated food, and food additive. It outlines the various authorities and bodies responsible for food safety. It also summarizes the different food safety and standards regulations as well as the packaging and labeling requirements specified in the Food Safety and Standards (Packaging and Labeling) Regulation of 2011. The document introduces the objectives of preventing food adulteration and outlines definitions, authorities, regulations, and packaging/labeling rules related to ensuring food safety in India.
This document discusses biodegradable active packaging. It describes how active packaging incorporates additives into packaging materials to help preserve foods by absorbing gases like oxygen and ethylene or releasing substances like ethanol. Examples of active systems given are oxygen scavengers for bread and snacks, carbon dioxide scavengers for coffee and meats, and ethanol emitters for baked goods. The document also covers intelligent packaging that can track, sense and communicate about products. Food safety regulations and consumer acceptance of active packaging technologies are also addressed.
This document discusses biodegradable active packaging. It begins by defining biodegradable packaging and describing common materials used, such as plant oils, cellulose and starches. It then explains that active packaging incorporates additives to maintain or extend product shelf life beyond providing a barrier. Examples of active systems given are oxygen, carbon dioxide and ethylene scavengers, as well as ethanol emitters. The document concludes that active packaging can help maintain food quality and extend shelf life while ensuring safety.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Food packaging provides protection for food and prevents tampering. It preserves food by protecting it from bacteria, moisture, and insects. Packaging must be nontoxic, prevent contamination, act as a barrier to moisture and gases, and resist damage. Common packaging materials include plastic, aluminum, glass, and paper. Packaging aims to contain and protect food, increase shelf life, and provide information to customers.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
This document discusses retort packaging and retort pouches. It begins by defining retort pouches as flexible laminated pouches that can withstand thermal processing temperatures of 120-130°C. It then discusses the materials used to make retort pouches, including aluminum foil, polyester, polypropylene, and nylon. It also discusses the production process of retort pouches, including forming, filling, sealing, and thermal processing in a retort. The document emphasizes that retort pouches provide shelf-stable packaging for foods through commercial sterilization using high temperatures and pressures.
Sometimes, while seeing the product label. We may get confusion. Some manufacturers print use by date and others best before date across various food product range.Hope my presentation clear the doubts across the consumers
The document discusses various topics related to food packaging:
- It describes the primary, secondary, and transit packaging layers and their purposes in containing, protecting, and transporting food products.
- Packaging aims to make food easy to transport, store, display, and protects it from damage or contamination while increasing shelf life.
- Tamper-evident packaging allows consumers to see if a product has been opened.
- Composting involves breaking down biodegradable materials like food waste and packaging.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin edible coating or film that can be consumed as part of the food. Various biopolymers like proteins, polysaccharides, and lipids can be used to form these edible coatings and films. While edible packaging has benefits like reducing waste and adding nutrition, it also faces challenges for wide commercial use like high costs and poor barrier properties compared to plastic.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
This document discusses pharmaceutical packaging. It begins by defining pharmaceutical packages and describing their ideal qualities such as strength, chemical inertness, and ability to easily dispense contents. It then covers primary, secondary, and tertiary packaging materials like glass, plastic, metal and rubber. Specific types of glass and plastic are outlined. The functions and factors affecting packaging material selection are summarized. Common additives to rubber are also listed.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
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This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
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This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
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Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
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.
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❖ 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.