Preparing the packaging materials, module 4

SELF-CHECK # 3-1

Enumeration:
1. Use of metal closures:

a.
b.
c.

2. Types of metal closures commonly manufactured

a.
b.
c.

3. Factors to consider in closure selection

a.
b
c.
d
f.
g
h.

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 50

June 2005 December 2005

ANSWER KEY # 3-1

Enumeration:

1.Use of metal closures:

a. Provides security and integrity on the contents of the glass package
b. Completes the glass package
c. Enhances the appearance of the package by its design

2.Types of metal closures commonly manufactured

a. Crowns
b. Resealable caps
c. Metal Caps

3.Factors to consider in closure selection

 Compatibility with glass container
 Compatibility with product
 Compatibility with customers operations and end-used
 Tamper-evident/Safety Features
 Product Image
 Availability
 Cost

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 51

June 2005 December 2005

PERFORMANCE ASSESSMENT

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 52

June 2005 December 2005

EVIDENCE PLAN

Sector: FOOD PROCESSING NC III

Unit of Competency: PROCESS FOOD BY SUGAR CONCENTRATION

Module Title: Preparing the Packaging Materials

Ways in which evidence will be Observation
collected: (tick the column) Questioning / Oral
Interview
The evidence must show that Written test
the candidate…. Demonstration
Presentation of Final
Product
Third Party Report
Portfolio

1. Identify and prepare   
glass bottle and jar of   
varying sizes intended 
for each commodities.

2. Wash, sterilize and cool
bottle and jar in inverted
position

3. Wash, sterilize and cool
new caps

Note: *Critical aspects of competency

Prepared by: Date: ______________

Instructor Date: ______________
Supervisor

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 53

June 2005 December 2005

PERFORMANCE TEST

Learner’s Name Date:

Competency: PROCESSES BY SUGAR Test Attempt
CONCENTRATION 1st 2nd 3rd

Directions: OVERALL EVALUATION

Level

CALL YOUR Achieved PERFORMANCE LEVELS

INSTRUCTOR, ask 4 – Can perform this skill without supervision

instructor to assess your and with initiative and adaptability to

performance on the problem situations.
3 – Can perform this skill satisfactorily without
following critical task and

performance criteria assistance or supervision.

below. 2 – Can perform this skill satisfactorily but

requires some assistance and/or

You will be rated based supervision.
on the overall evaluation 1 – Can perform parts of this skill
on the right side.
satisfactorily, but requires considerable

assistance and/or supervision.

Instructor will initial level achieved.

PERFORMANCE STANDARDS Yes No N/A

For acceptable achievement, all items should receive a
“Yes”or “N/A” response.

1. Did you prepare glass bottle and jar of varying sizes
for each commodities.

2. Did you check packaging materials according to
enterprise requirements.

3. Did you wash, sterilize and cool glass bottle and jar in
inverted position.

4. Did you wash sterilize and cool new caps.

Satisfactory Not Satisfactory
Feedback to student/trainee: Date:
Candidate’s Signature:

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 54

June 2005 December 2005

DEMONSTRATION

Candidate name: PROCESSES BY SUGAR CONCENTRATION
Assessor name: (Preparing the Packaging Materials)
Unit of competency:
NC III
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for demonstration
Provided with the needed tools, equipment, apparatus and materials you are
required to prepare the packaging materials for Pineapple Jelly within 2
hours in accordance with industry standards and procedures

The candidate… Yes No N/A

1. Wash, sterilize and cool bottle and jar in inverted position

2. Wash, sterilize and cool new caps

The candidate’s demonstration was:

Satisfactory Not Satisfactory

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 55

June 2005 December 2005

OBSERVATION CHECKLIST

Candidate name: PROCESS FOOD BY SUGAR CONCENTRATION
Assessor name: NC III
Unit of competency:
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for the assessor:
1. Observe the candidate
2. Describe the assessment activity and the date on which
it was undertaken.
3. Place a tick in the box to show that the candidate
completed each aspect of the activity to the standard
expected
4. Complete the feedback sections of the form

OBSERVATION

The candidate… Yes No N/A

1. Properly washed, sterilized and cooled bottle and jar
in inverted position

2. Followed the procedure of washing, sterilizing and
cooling new caps

3. Identified and prepared glass bottle and jar of varying
sizes intended for jam, jelly and marmalade.

The candidate’s demonstration was:

Satisfactory Not Satisfactory

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 56

June 2005 December 2005

QUESTIONS Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Yes No

1. Why glass bottles and jars are washed, sterilized and
cooled in inverted position?

2. Why new caps are washed, sterilized and cooled?

3. Explain the capping operation.

4. Explain the methods of washing and sterilizing bottles.
The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory Not Satisfactory
Candidate’s signature: Date:

Assessor’s signature: Date:

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 57

June 2005 December 2005

Record of Achievement

Module: Preparing The packaging Materials
Learning Outcome #1 – Identify and prepare glass bottle and jar of varying sizes

intended for each commodities.

Performance Criteria:

1.Glass bottle and jar of varying sizes are prepared intended
for each commodities.
2.Packaging materials are checked and readied according to
enterprise requirements.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: ……………………………………….
Trainer’s signature: ………………………………………..
Date: ……………………………………………………….

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 58

June 2005 December 2005

Record of Achievement

Module: Preparing The Packaging Materials
Learning Outcome #2 – Wash, sterilize and cool bottle glass and jar in inverted

position.

Performance Criteria:

1. Glass bottle and jar are washed, sterilized and cooled in inverted position.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 59

June 2005 December 2005

Record of Achievement

Module: Preparing The Packaging Materials
Learning Outcome #3 – Wash, sterilize and cool new caps (PVC and plastic)

Performance Criteria:

1. New caps (PVC plastic) are washed, sterilized and cooled.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 60

June 2005 December 2005

Learner’s Diary

DIARY NOTES
Record important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your Assessor.

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Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 61

June 2005 December 2005

TECHNICAL TERMS - the salt solution used for canning fruits and
vegetables.
Brine
Brix - used to refer to concentration of sugar syrups used
Containers in canning fruit
Exhaust
Fill-in-weight - any form of packaging material, which completely or
Headspace partially encloses the food.
Heat resistant
Jars - process of removing a part of the gas or air from the
Label canned material before sealing the container.

Non-toxic - containers filled to a given weight of the product
Packing
Packing medium - the distance between the lid of the can or the lid of
Pressure canner the jar and the contents of the container.
Refractometer
Rigid - ability to withstand high temperature
Salinometer
Sterile - a wide mouthed glass container with no appreciable
Syrup neck.
Tin cans
Water bath - includes any tag, brand, mark, pictorial, or other
descriptive matter, written, printed, marked,
embossed or impressed on, or attached to, a
container of food.

- does not contain any poisonous substances that
may migrate to the food contents.

- the process by which fruits or vegetables to be
processed are placed inside a container.

- brine, juice or liquid used in packing fruits and
vegetables.

- used to process foods that require longer heat
processing at a higher temperature.

- used as a measure of sugar or total solids in
solution.

- for ease in handling on the filling lines; for retention
of shape during all paces of marketing

- or salimeter or salometer is hydrometer to measure
the concentration of salt solution.

- free from all microorganisms-bacteria, molds and
yeasts.

- the sugar solution used for canning fruits.
- a tin-coated steel of 0.25 to 2 per cent tin either hot-

dipped or electrolytically plated.
- method of processing foods at boiling water using an

ordinary kettle with light container.

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 62

June 2005 December 2005

REFERENCES AND FURTHER READING
1. Carpio, E. V. 2000. Engineering for Food Technologist. University of the

Philippines:
2. De Leon, S.Y. and Guzman M.P. 1998. Preservation of Philippine Foods, A Manual

of Principles and Procedures.
3. Gonzales, Olympia N., et.al. 1982. Philippine Handbook on Canned Low Acid

Foods. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.
4. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson Learning.
5. Introduction to Agricultural Products and Processing. 1990. Oklahoma: Department.
Of Vocational and Technical Education Curriculum and Materials Center.
6. Institute of Science and Technology, national Science and Technology Authority.
7. Larousse, J. and Bruce E. Brown. 1997. Food Canning Technology.
8. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and Sanitation.
3rd ed. Singapore: Pearson Education South Asia Pte Ltd.
9. Packaging and Labeling for Processed Foods. 1999. Philippine Trade and Training
Center, Philippines:
10. Philippine Trade and Training Center. 2003. Philippines : Current Good
Manufacturing Practices for the Food Industry/ Establishment.
11. ServSafe Serving Safe Food Course Book. 1999. Food Safety Institute

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 63

June 2005 December 2005

ACKNOWLEDGEMENT

State Alliance Enterprises Incorporated

First Published JUNE 2005

This publication was prepared by the State Alliance Enterprises Incorporated.

It was based on the competency standard for Food Processing NC level II
developed by the Skills Standards Development Division (SSDD), and the
Competency-Based Curriculum developed by the Curriculum and Training Aids
Division (CTAD), of the Standards Development and Certification Office,
Technical Education and Skills Development Authority (TESDA)

Code No. Preparing the Packaging Materials Date: Developed Date: Revised Page 64

June 2005 December 2005