Packaging processed / finished product, module 5

COMPETENCY-BASED LEARNING MATERIAL
PROCESSED FOOD AND BEVERAGE SECTOR

FOOD PROCESSING NC Level III

Module 5

PACKAGING
PROCESSED/FINISHED PRODUCT

LEARNER’S GUIDE

Unit of Competency:

PROCESS FOOD BY SUGAR
CONCENTRATION

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Packaging Processed/Finished Product. This
module contains training materials and activities for you to complete.

The unit of competency “Process Food by Sugar Concentration” contains
knowledge, skills and attitudes required for Food Processing. It is one of the
specialized modules at National Certificate level (NC III).

You are required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are Information
Sheets and Resource Sheets (Reference Materials for further reading to help you
better understand the required activities). Follow these activities on your own and
answer the self-check at the end of each learning outcome. You may remove a blank
answer sheet at the end of each module (or get one from your facilitator/trainer) to write
your answers for each self-check. If you have questions, don’t hesitate to ask your
facilitator for assistance.

Recognition of Prior Learning

You may have some or most of the knowledge and skills (RPL) covered in this
learner’s guide because you have:

 been working for some time
 already completed training in this area.

If you have demonstrated to your trainer that you are competent in a particular skill,
you don’t have to do the same training again.

If you feel you have some of the skills, talk to your trainer about having them
formally recognized. If you have qualification or Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still relevant to
the module, they may become part of the evidence you can present for RPL.

This module was prepared to help you achieve the required competency in
processing food by sugar concentration. This will be the source of information for you to
acquire knowledge and skills in this particular trade, with minimum supervision or help
from your instructor. With the aid of this material you will acquire the competency
independently and at your own pace.

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 Talk to your trainer and agree on how you will both organize the Training of this
unit. Read through the learning guide carefully. It is divided into sections, which
cover all the skills, and knowledge you need to successfully complete in this
module.

 Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

 Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.

 Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.

 Talk to more experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own

progress.
 When you are ready, ask your trainer to watch you perform the activities outline

in the learning guide.
 As you work through the activities, ask for written feedback on your progress.

Your trainer keeps feedback/pre-assessment reports for this reason. When you
have successfully completed each element, ask your trainer to mark on the
reports that you are ready for assessment.
 When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

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SECTOR : AGRI-FISHERY
FOOD PROCESSING NC III
QUALIFICATION : Process Food by Sugar Concentration
Packaging Processed/Finished Product
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

Packaging is an integral part of food processing. It performs two main functions: to
advertise foods at the point of sale, and to protect foods to a pre-determined degree for
the expected shelf-life. The main factors that cause deterioration of foods during storage
are mechanical forces, climatic influences that cause physical or chemical changes,
contamination by microorganisms and pilferage, tampering and adulteration.

The package should be aesthetically pleasing, have a functional size and shape,
retain the food in a convenient form, possibly act as dispenser and be suitable for easy
disposal or re-use. The package design should also meet any legislative requirements
concerning labeling of foods.
.

This module covers packaging processed/finished product in cans or bottles.

After completing this module, you will be assessed through written tests, direct
observation and demonstration of packaging prepared foods by canning and bottling.

LEARNING OUTCOMES

At the end of this module, you will be able to:

1. Seal hermetically canned/bottled products according to approved specifications.
2. Cool finished products to room temperature as required.
3. Wrap clean cooled processed products according to specifications
4. Label and store packed processed products at required temperature and

humidity.

ASSESSMENT CRITERIA:

1. Sealing procedure followed in accordance with the manufacturer’s
specifications.

2. Canned/bottled products are properly sealed according to manufacturer’s
specifications.

3. Finished products are cooled to room temperature as required.
4. Correct cooling temperature is followed as to required
5. Correct cooling technique is observed as specified.
6. Processed products are wrapped clean according to specification.
7. Proper procedures of cleaning and wrapping processed product are followed

as specified.
8. Packed processed products are labeled as required.
9. Packed and labeled processed products are stored at required temperature

and humidity as specified.

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PRE-REQUISITE: The trainee taking this module should be able to complete the
common and specialized competencies specified in National Certificate (NC) Level II of
a Food Processing Technician.

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Packaging Processed/Finished Products

LEARNING OUTCOME #1 : Seal hermetically canned/bottled products according
to approved specifications.

ASSESSMENT CRITERIA:
1. Follow sealing procedure in accordance with the manufacturer’s specification.
2. Canned/bottle products are properly sealed according to manufacturer’s

specifications.

RESOURCES: Tools and Instrument Supplies and Materials
Equipment and facilities  Canned /bottle food

 Sealers

REFERENCES:

1. De Leon, S. Y. and M.P. Guzman. 1982. Preservation of Philippine Foods. A
Manual of Principles and Procedures.

2. Gatchalian, M.M and de Leon S.Y. 1992. Introduction to Food Technology.
3. Gonzales, O. N. et al. 1982. Philippine Handbook on Canned Low-Acid Foods.

National Institute of Science and Technology. National Science and Technology
Authority.
4. Leon, S.Y. V.S. Claudio. L.L. Chavez and M. Guzman. 1999. Basic Foods for
Filipinos, Third Edition. Manila: De Merriam and Webster Bookstore, Inc.
5. Lopez,A. Ph. D. 1981. A Complete Course in Canning Book II – Processing
Procedures for Canned Food Products. The Canning Trade: Baltimore Maryland.
6. Manual on Food Packaging. For Micro, Cottage, Small and Medium Enterprises.
1991.Micro, Cottage, Small and Medium Enterprise Council – Technology and
Livelihood Resource Center.
7. Packaging and Labeling for Processed Foods Manual. 1999. PTTC Roxas Blvd,
Pasay City:
8. Preservation of Fruits and Vegetables.1983. Laboratory Services Division, BPI-
DTA: Manila.

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Learning Experiences

Learning Outcome #1: Seal hermetically canned/bottled products according to
approved specifications.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #1-1:  Information Sheet #1-1:
“ Temperature” “ Temperature”

2. Read Information Sheet #1-2:  Information Sheet #1-2:
“Procedures in Glass Packaging “Procedures in Glass Packaging Jellies
Jellies and Preserves “ and Preserves “

3. Read Information Sheet # 1-3:  Information Sheet # 1-3:
“Closures for Glass Container” “Closures for Glass Container”

4. Read Information Sheet # 1-4: “The  Information Sheet #1-4:
Seaming Operation” “The Seaming Operation “

5. Demonstrate  Job Sheet # 1-1: “Bottled
Job Sheet #1-1:”Bottled Mango Mango Jam and Guava
Jelly”
Jam and Guava Jelly”
 Self Check #1-1
6. Perform Self Check #1-1

7. Check your answers using the  Answer Key # 1-1
Answer Key # 1-1.

8. Go back to items in the self-check
section that you failed to answer.
You can go back and study more the
information sheets.

9. Do the self-check again.

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INFORMATION SHEET #1-1

TEMPERATURE

The temperature of an object is the average energy of its molecules. On the other hand,
Heat is the total energy of the object. The faster a molecule moves, the more energy it
has. Temperature is related to the average speed of the molecules. It is a measurement
of the intensity of the heat.

Since you are an observant and curious person, you may have the following questions
that you want answered:

 How is temperature measured?

 What is the coldest possible temperature?

 How do you convert from Fahrenheit to Celsius?
How temperature is measured

Temperature is measured by noting how much a material expands from its size at a
given starting point--such as the freezing point of water. A unit of measurement (1
degree) is defined, and all temperatures are then multiples of that unit.

You have probably noticed that most materials expand when heated. The higher the
temperature, the more things expand. That principle can be used to measure the
temperature. Many thermometers use the expansion of liquids in a tube to measure the
temperature.

Fahrenheit invents thermometer

Around 1700, a German scientist Gabriel Fahrenheit invented the thermometer by
putting water in a glass tube. The warmer the temperature, the higher the water went up
the tube.

Now, to be able to measure temperature with numbers, Fahrenheit had to determine a
unit of measurement. Just as the measurement of weight and length was based on
multiples of an arbitrary unit of measurement (the pound, gram, inch, meter), the
measurement of temperature is based on an arbitrary unit of measurement—the
degree.

Fahrenheit defines units

Fahrenheit used his body temperature as 100 degrees and the freezing temperature of
saturated salt water as 0 degrees. He marked those levels on his thermometer and
divided the scale into 100 parts for each degree.

Poor choice

The choice of 100 degrees and 0 degrees were unfortunate. Fahrenheit's metabolism
was higher than most people, so 100 degrees for him resulted in 98.6 degrees F as the
body temperature for the average person.

Although ocean water freezes at 28 degrees F, water saturated with salt--such that it

collects on the bottom--freezes at a much colder temperature. Fahrenheit designated

that temperature as zero. But that certainly is not the coldest temperature you can

experience in winter weather. It also makes the freezing point of water an awkward 32

degrees F.

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What is more amazing than this poor selection of temperature units is the fact that
countries such as Great Britain and the United States embraced that system of
measurement. England has since gone to the Celsius scale.

Celsius invents new scale

About 20 years after Fahrenheit invented the thermometer, Swedish professor Anders
Celsius defined a better scale for measuring temperature. He proposed using the boiling
point of water as 100 degrees and the freezing point of water as 0 degrees. This made
a lot more sense and was called the centigrade system.

Most use Celsius system

Europe and most of the world measures temperature in Celsius units, but for some
reason the United States adopted the cumbersome Fahrenheit system of measuring
temperature.

Modern thermometers

Since temperatures often go below the freezing point of water in the winter, that liquid
has been replaced for use in a thermometer. At one time silver-colored Mercury was
used. It is the most accurate, but since it is dangerous to the environment it is only used
today by physicians.

The red liquid in many thermometers is colored alcohol, which does not freeze until
around -90 degrees F.

Bimetal thermometer

Another popular device is the bimetal thermometer that is used in many home
thermostats. It consists of a copper and a steel strip of metal attached to each other.
Since copper expands faster than steel, it causes the strip to bend. When it bends, it
can make an electrical contact to start up your furnace.

Usually, these bimetal strips are in a coil. If you have an opportunity, take off the cover
of your thermostat and observe the curved metal strip.

Electronic thermometers

The newest type of thermometer are electronic. They often use electrical resistance to
measure temperature and show the degrees in digital numbers.

The coldest possible temperature

As the temperature goes down, the average energy and speed of the molecules
decreases. There is a temperature at which the molecules stop moving. That
temperature is called Absolute Zero. This coldest possible temperature is -273 degrees
C or -460 degrees F.

For scientific work with the energy of molecules, it is good to have a starting point where
nothing is moving. Thus a scale was determined, based on the Celsius scale, but with a
starting point at absolute zero. This is called the Kelvin scale.

Some strange things happen near absolute zero. One thing is that electricity moves
through a wire without resistance. Another is that the gas Helium becomes a liquid that
flows up along the sides of a glass container.

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Converting between systems

Since Fahrenheit is used in the United States and Celsius is used elsewhere, you may
have to convert degrees from one system to another. A simple way of doing that is by
using the following conversion application:

Celsius to Fahrenheit

The formula to convert Celsius to Fahrenheit is:

F = 9C/5 + 32

Example:

Given: C = 100 degrees (boiling point of water), then

Solution: F = (9 x 100) / 5 + 32 = 212 degrees F

Fahrenheit to Celsius

The formula to convert Fahrenheit to Celsius is:

C = 5(F - 32)/9

Given: F = 50, then

Solution: C = 5(50 - 32)/9 = 5(18)/9 = 10 degrees C

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 9

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INFORMATION SHEET #1-2

Procedures in Glass Packaging Jellies and Preserves

Cleaning the Containers

The glass containers should be cleaned using an inverting type air cleaner prior
to filling.

Preheating the Containers

To prevent the colder container from reducing the filling temperature below safe
levels and also to reduce the possibility of the hot product subjecting the colder
container to excessive temperature differences, the containers should be preheated
before filling. For glass containers up to one-half gallon capacity, they should be
preheated so that maximum temperature differential between the container and the hot
product is not more than 600 F. For larger containers, maximum temperature differential
should not be more than 500 F.

Filling

Piston fillers are generally used for both jellies and preserves and the filling
temperature may also vary with the type of product being filled. Products were floating
of the fruit is not a problem; the preserves should be filled into the preheated containers
at a high enough temperature to ensure a sealing temperature of 175 – 1850 F.

In preserves where floating is a problem, producers sometimes fill at a
temperature of around 1350 F. With this low filling temperature, it is necessary to
pasteurize the containers after sealing for a sufficient length of time to give a
temperature of 1800 F at the coldest spot in the container. Pasteurization at 1950 F is
needed.

Unlike preserves, which go into a holding pan for cooling and checking before
filling, jellies should not be cooled after cooking but should be run directly from the
cooking kettles to the filter where they are filled 180 – 1900 F.

Sealing

Immediately after filling, the container should be sealed with a positive hermetic
seal, which can be a top-side seal closure, a lug cap with a plastisol gasket, or a screw
cap with a plastisol gasket. The top seal or side-seal closures, and the lug caps are
normally applied in steam vacuum sealing equipment.

Pasteurization

Products filled at sterilizing temperature (1850 F or above), further pasteurization
is not necessary but a holding period prior to cooling will be necessary. With the top-
side seal closures, which are applied with a steam vacuum sealing machine, it is
suggested that the containers be held for a period of three to five minutes after sealing
and prior to cooling. This is to provide sufficient time for sterilization of the upper surface
of the product and other exposed surfaces in the headspace.

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Cooling

Following the holding or pasteurization period, the containers should be cooled
as rapidly as possible in order to maintain the maximum color and flavor in the product.

For cooling purposes, either a spray or immersion type cooler can be used. In
spray coolers it is possible to use a very fine mist or fog of cold water in the first section
of the cooler (five minutes travel time) with successively coarser sprays down the
balance of the cooler; or, tempered water at approximately 1000 F can be used in the
first section with successively colder water down the balance of the unit.

In immersion cooling, the front end of the cooler should be held at 1350 to 1450 F,
again with successively colder water down the balance of the unit.

Regardless of the type of cooling method used, the jellies and preserves should
be cooled to a temperature of approximately 1000 F or slightly below before they are
labeled and sealed into the cartons.

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INFORMATION SHEET # 1-3

Closures for Glass Containers

Foods packed in glass containers can be hermetically sealed with metal closures which
are usually lacquered tinplate or aluminum. For some products such as meats, meat and fish
paste etc., a paper liner or disc is used to prevent contact of the food with the metal cap, thus
avoiding any tendency for discoloration of corrosion to occur (Baumgartner, 1969) The metal
closures for air tight glass containers should be held firmly against a gasket which seats on or
round the rim of the glass. The gasket employed may be soft rubber ring or a film of rubber latex
or other resilient compound which is run into a sealing groove in the cap and dried heated to
provide a gasketing material.

Closures can be separated into these groups according to whether the caps are held in
position by mechanical means, by partial vacuum or by combination of mechanical retention and
vacuum.

The most widely used types of closures include the “ roll-on types, “crown” types and
the vapor-vacuum sealing types.

1. Roll-on caps.

The roll-on caps are usually made from aluminum and commonly referred to as
“R.O.” closures. They are used only on bottles with threaded necks. To apply the
closures, the bottle with unthreaded cap in place is inserted in a machine, and a
continuous thread is tightly moulded over that on the bottle by means of rollers. This
seal is quite air tight and is used for hot-filled sauces, etc. The plastic screw caps
which have become popular resemble the “R.O” cap with the difference that the
threads are preformed. These plastic caps have the advantage of being non-
corrosive.

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INFORMATION SHEET #1-4
The Seaming Operation

The can ends are attached to the body by a double-seamer machine into the can end.
The first seaming operation then takes place wherein the first seaming rolls tuck the rim
of the can end under the flange of the body. The second seaming operation tightly
flattens together the hooked edges of the can end and body against the body of the can.
The finished double seam consists of five thicknesses of metal. When correctly formed,
a double seam gives an efficient, airtight seal but slight malformation may cause
leakage and subsequent spoilage of the can contents.

There are three fundamental factors in the seaming operation which principally affect
the quality of the finished seam. First, the pressure of the first operation wheel which
controls the length of the cover hook; second, the pressure of the second operation
wheel that controls the tightness of the seam; third, the pressure of the base-plate which
determines the length of the body hook.

Table below contains the summary of some common seam defects.

Defects Cause Comments
Long seam
Insufficient 1st operation. Cover hook is short,
Loose seam whole seam is stretched

Uneven seam Excessive 1st operation. Sharp bend or "cut over"
at top inside edge of
Excessive droop seam.
(increased seam length
at junction with side Insufficient 2nd Seam loose-hooks
seam). operation. wrinkled.

Defects Insufficient 2nd Seam thick and below
operation. normal length; hooks
bow-shaped and not
tightly engaged; show
wrinkling.

Worn rollers, roller pins Variation in seam
on chuck spindle or other tightness.
machine parts Excessive
1st or 2nd operation.

Excess solder in side Cover hook at site of
seam laps. droop is short;
base of droop often cut or
Cause scored by seaming rolls.

Comments

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 13

June 2005 December 2005

Seaming" rolls set too
tightly.

Excessive base pressure
(long can hook).

Short cover hook Insufficient base Can is too long, body
pressure. Excessive hook being short by an
clearance between rolls equal amount. Top of
and chuck seam has rounded
contour.

Long body hook Excessive bass pressure Always results in cor-
responding decrease in
cover hook. "Spurs" may
be formed.

Short cover hook Insufficient 1st operation. Seam longer than nor-
mal, body hook normal.
"Spurs" may be formed.

Long cover hook Excessive 1st operation Cut-over" at top inside
edge of seam.

Wrinkled hooks Insufficient 2nd Seam loose, hooks
operation. curved.

Deep countersink Insufficient base Deep countersink is
pressure. always accompanied by
short cover hook.
Excessive clearance
between rolls and chuck.

Chuck flange too thick.

"Skidders"-_ term Insufficient base A portion of the seam is
denoting cans which slip pressure. unduly wide and very
or skid during seaming loose.
operations. Worn chuck

Worn serrations on
base plate.

Greasy base plate
or chuck.

Excessive 1st or 2nd
operation.

"Cut-over" — sharp edge Excessive base pressure. "Cut-overs" are specially

or cut on top inside edge apparent near side

of seam Excessive 1st operation. seams.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 14

June 2005 December 2005

Too much clearance
between rolls and chuck

Worn chuck.

"Spur" — a "V" -shaped Insufficient 1st operation. Frequently occur near
protrusion at base of side seam.
seam Excessive 2nd operation. Deficient overlap at the
site of the spur.
Damaged can flange Too much solder at
overlap.

Excessive base pressure.
Harah plate.

Can not centering on Where flange is knocked
chuck down there may be
complete failure to
Damage in transit, rough engage with cover hook.
handling, etc.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 15

June 2005 December 2005

Job Sheet # 1-1

Job Title : Bottled Mango Jam and Guava Jelly

Purpose : To seal hermetically bottled jam and jellies according to

approved specifications.

Conditions or

Situations for the Job : Foods packed in glass containers can be hermetically sealed

with metal closures which are usually lacquered tinplate or

aluminum.

Equipment, Tools and

Materials : Prepared fruit jam and jellies, sterilized preserving jars, bottles

w/ cap, pressure cooker, water bath.

Precautions : Never use galvanized tools and equipment .

Procedure :

A. After cooking mangoes to jam consistency:
1. Pack in dry, sterile glass jars.
2. Remove air bubbles and cover tightly.
3. Pasteurize 12 oz. jars for 25 minutes.
4. Seal completely.

B. For Guava Jelly, after cooking to jellying point:
1. Pour in dry sterile preserving jars .
2. Cover tightly.
3. Label and store in a cool dry place.
Note: Pour in pre heated dry sterile glass jars and seal. If containers
are sealed scalding hot (85 - 90°) pasteurization is not necessary as
the hot jelly will sterilize the container. If containers are filled cold,
pasteurization is a must, process at 85 - 90°C for 30 minutes.

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SELF CHECK # 1-1

A. Filling The Blank:

____________1. Type of fillers usually used for both jellies and preserves.
____________2. Sealing temperature of preserves.
____________3. The filling temperature for jellies.
____________4. Type of sealing for sugar concentrates packed in glass jars.
____________5. Temperature of the jelly and preserves before they can be

labeled and stored in cartons.

B. Convert the following temperature measurement.

2. 200 ºF _______ ºC
3. 49 ºC _______ ºF
4. 85 ºF _______ ºC
5. 30 ºC _______ ºF
6. 0 ºF _______ ºC

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ANSWER KEY #1-1

A.
1. Piston

2. 175-185ºF

3. 180-190ºF

4. positive hermetic

5. 100ºF

B.

1. 200 ºF = 93ºC
2. 49 ºC = 120 ºF
3. 85 ºF =
4. 30 ºC = 30ºC
5. 0 ºF = 85ºF
18ºC

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June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Packaging Processed/Finished Products

LEARNING OUTCOME #2 : Cool finished products to room temperature as
required .

ASSESSMENT CRITERIA:
1. Finished products are cooled to room temperature as required.
2. Correct cooling temperature is followed as to required.
3. Correct cooling technique is observed as specified.

RESOURCES: Tools and Instrument Supplies and Materials
 Canned /bottle food
Equipment and facilities
 Sealers

REFERENCES:
1. De Leon, S. Y. and M.P. Guzman. 1982. Preservation of Philippine Foods. A
Manual of Principles and Procedures.
2. Gatchalian, M.M and de Leon S.Y. 1992. Introduction to Food Technology.
3. Gonzales, O. N. et al. 1982. Philippine Handbook on Canned Low-Acid Foods.
National Institute of Science and Technology. National Science and Technology
Authority.
4. Leon, S.Y. V.S. Claudio. L.L. Chavez and M. Guzman. 1999. Basic Foods for
Filipinos, Third Edition. Manila: De Merriam and Webster Bookstore, Inc.
5. Lopez, A. Ph. D. 1981. A Complete Course in Canning Book II – Processing
Procedures for Canned Food Products. The Canning Trade: Baltimore Maryland.
6. Manual on Food Packaging. For Micro, Cottage, Small and Medium Enterprises.
1991.Micro, Cottage, Small and Medium Enterprise Council – Technology and
Livelihood Resource Center.
7. Packaging and Labeling for Processed Foods Manual. 1999. PTTC Roxas Blvd,
Pasay City:
8. Preservation of Fruits and Vegetables.1983. Laboratory Services Division, BPI-
DTA: Manila.

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June 2005 December 2005

Learning Experiences
Learning Outcome #2: Cool finished product to room temperature as required.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #2-1:  Information Sheet #2-1:
“ Cooling of Processed Products” “Cooling of Processed Products ”

2. Read Information Sheet #2-2:  Information Sheet #2-2:
“Safety of the Water that Comes Into “Safety of the Water that Comes Into
Contact With Food or Food Contact Contact With Food or Food Contact
Surfaces” Surfaces”

3 .Read Information Sheet # 2-3 or View  Information Sheet # 2-3 or Power
Power Point Presentation: “ Types of Point Presentation:
Spoilage in canned Food” “Types of Spoilage in Canned Foods”

4. Perform :  Job Sheet # 2-1: “Cooling Bottled
Job sheet #2-1:”Cooling Bottled Jam Jam, Preserves and Jellies”
,Preserves and jellies”
 Self Check # 2-1
5.Perorm Self Check #2-1

6. Check your answers using the answer  Answer Key # 2-1
Key #2-1

7. Go back to items in the self-check
section that you failed to answer. You can
go back and study more the information
sheets.

8. Do Self Check Again.

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June 2005 December 2005

INFORMATION SHEET # 2-1

Cooling of Processed Product

COOLING

After processing, the containers should be cooled as rapidly a possible with
precautions to avoid stream strain, and consequently leakage. The cooling process is
important to prevent overcooking and to avoid growth of heat resistant spores and
formation of rust.

There are several methods of cooling among which is air-cooling and water
cooling. For tin cans, water cooling is most frequently used. For cans larger than No. 3
cans that are processed under pressure, water-cooling should also be under pressure
to prevent buckling. The pressure in the retort should also be allowed to return gradually
to approximately atmospheric pressure before atmospheric cooling is started. Cans
removed from the retort and sprayed with cold water or placed in water tank. The cans
after cooling should have enough heat to ensure rapid drying of the surface and thus
prevent rusting.

For glass jars, cooling may either be by air, by external water sprays, or with
water under pressure in the cooker. Care must be taken to avoid breakage of jars.
Cooling of the hot bottled products under atmospheric pressure using running cold
water should never be done.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 21

June 2005 December 2005

INFORMATION SHEET #2-2

Safety of the Water That Comes Into Contact with Food or Food Contact
Surfaces

Control Measures. All water used in the plant is from a company-owned deep
well. The water system in the plant was designed and installed by a licensed plumbing
contractor, and meets current building codes. All hoses inside and outside the plant
have anti-shopping devices installed. Floors are slopped to facilitate drainage.

Monitoring Procedures. Samples of water are routinely monitored every 6
months to ensure that it meets government water quality standards. The plant
supervisor receives and reviews the reports of water quality.

Twice a year, and when modifications are made to the plumbing system, water
samples from at least four locations in the plant are sent to private testing laboratory
and examined for the presence coliforms. Culture testing positive for coliforms are
examined for the presence of fecal coliforms. The plant supervisor receives and reviews
the laboratory reports.

Hoses are inspected daily during production for the presence of anti-siphoning
devices. Floors in a processing area are inspected during production for adequate
drainage.

Corrective Actions. In the event of water treatment failure, the plant will stop
production, determine when failure occurred, and embargo all products produced during
the failure until product safety can be assured. Production will resume only when water
meets government water quality standards.

If in plant sampling indicates the presence of coliforms in more than 5% of plant
water samples, the plant will contact a sanitary engineer to inspect the plumbing system
to determine the source of the coliforms. Corrections will be made to the plumbing
system, if necessary, to correct problems.

If in plant sampling indicates the presence of fecal coliforms in any plant water
sample, plant will stop production, determine when the failure occurred, and embargo all
products produced during the failure until product safety can be assured. Production will
resume only when water meets government water quality standards.

Hoses without anti-siphoning devices will be red-tagged and will not be used until
anti-siphoning devices have been installed. Floors with standing water will have the
drains unplugged, or water swept off. Consultations will be made to correct floor
drainage problems.

Record Keeping. Records are kept for municipal water quality, in-plant water
quality testing and corrective actions. Hose inspections, floor drainage inspections, and
corrective actions are recorded on the daily sanitation report.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 22

June 2005 December 2005

INFORMATION SHEET #2-3

Types of Spoilage in Canned Foods

1. Swelling. Spoilage in canned foods in which the end (top and bottom parts) of the
tin cans become swollen because of the gas formed by microorganisms inside the
can. The bulges at the ends of the cans will bounce back when pressed.

Foods in swollen cans are unfit for consumption. They may even be
poisonous if acted upon by a poisonous organism called Clostridium Botulinum.
The food content usually appears discolored and tastes sour. Formation of gas may
have been caused by improper sterilization (under-heated cans) or bacteria which
entered the cans through leaks.

2. Hydrogen swelling. Hydrogen swelling is due to the formation of hydrogen gas in
the can. However, the formation of gas is not caused by microorganisms but y
wearing away of the walls of the tin cans. The canned food is usually fir for
consumption.

3. Springer. All cases of swelling pass through this stage. A springer may be a mild
hydrogen swell. In this case, the end of the can, if pressed by hand, will temporarily
swell. Springer may be due to overfilling of the can or to insufficient heating during
the exhausting process. If overfilling, under exhausting or wearing away is the cause
of swelling. Foods in springers may be taken for human consumption.

4. Flipper. A can whose end bulges when it struck against a hard surface is called a
flipper. It may indicate an early case of swell or hydrogen swell. Flippers, however,
are often due to overfilled or under exhausted cans.

5. Flat sour. This case is characterized by a flat sour taste in foods packed in tin cans
or glass jars. This is brought about by organisms present in the can. They develop a
certain amount of acidity. No swelling and other external defects, however, are
observed in cans having flat sours.

6. Stack burning. This is observed in foods packed in glass jars or tin cans. Stack
burning is a result of storing canned foods while hot. The food contents develop poor
tissue, disagreeable flavor and darkening of color.

7. Discoloration. Discoloration occurs in foods packed in glass jars or tin cans. This
may be cause by metal bacterial contamination and excessive heating in canned
foods.

Food may be contaminated by metallic substances as they pass through various
processing steps or as thy come in contact with metal containers when packed. Thus, it
is preferable to use glass jars for canning.

Darkening of foods is generally observed in fruits and vegetables exposed to excessive
heating, as when cooking at a high temperature (2540Fahrenheit and above).

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 23

June 2005 December 2005

Job Title Job Sheet # 2-1
Purpose
: Cooling Bottled Jam, Preserves and Jellies
Materials : To cool bottled jam and jellies before they are labeled and
Precautions
sealed.
PROCEDURE :
: Bottled Jam, Jellies and Preserves
: Regardless of the type of cooling method used, the jellies and

preserves should be cooled to a temperature of approximately
100°F or slightly below before they are labeled and sealed into
the cartons.

Following the holding or pasteurization period, the containers should be cooled rapidly
as possible in order to maintain the maximum color and flavor in the product.

Note:
For cooling purposes, either a spray or immersion type cooler can be used. In spray
coolers it is possible to use a very fine mist or fog of cold water in the first section
balance of the cooler; or tempered water at approximately 100°F can be used in the first
section with successively colder water down the balance of the unit.

In immersion cooling, the front end of the cooler should be held at 135°F to 145°F,
again with successively colder water down the balance of the unit.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 24

June 2005 December 2005

SELF-CHECK #2-1

1. Enumerate the different types of spoilage in canned foods and be able to
describe each.

a.
b.
c.
d.
e.
f.
g.

2. Importance of cooling process.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 25

June 2005 December 2005

ANSWER KEY #2-1

1.
1. Swelling. Spoilage in canned foods in which the ends (top and bottom parts) of
the tin cans become swollen because of the gas formed by microorganisms
inside the can. The bulges at the ends of the cans will bounce back when
pressed.

2. Hydrogen swelling. Hydrogen swelling is due to the formation of hydrogen gas
in the can. However, the formation of gas is not caused by microorganisms but y
wearing away of the walls of the tin cans. The canned food is usually fir for
consumption.

3. Springer. All cases of swelling pass through this stage. A springer may be a mild
hydrogen swell. In this case, the end of the can, if pressed by hand, will
temporarily swell. Springer may be due to overfilling of the can or to insufficient
heating during the exhausting process. If overfilling, under exhausting or wearing
away is the cause of swelling. Foods in springers may be taken for human
consumption.

4. Flipper. A can whose end bulges when it struck against a hard surface is called
a flipper. It may indicate an early case of swell or hydrogen swell. Flippers,
however, are often due to overfilled or under exhausted cans.

5. Flat sour. This case is characterized by a flat sour taste in foods packed in tin
cans or glass jars. This is brought about by organisms present in the can. They
develop a certain amount of acidity. No swelling and other external defects,
however, are observed in cans having flat sours.

6. Stack burning. This is observed in foods packed in glass jars or tin cans. Stack
burning is a result of storing canned foods while ho. The food contents develop
poor tissue, disagreeable flavor and darkening of color.

7. Discoloration. Discoloration occurs in foods packed in glass jars or tin cans.
This may be cause by metal bacterial contamination and excessive heating in
canned foods.

2. The cooling process is important to prevent overcooking and to avoid growth of heat
resistant spores and formation of rust.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 26

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Packaging Processed/Finished Products

LEARNING OUTCOME #3 : Wrap clean cooled processed products according to

specification.

ASSESSMENT CRITERIA:

1. Processed products are wrapped clean according to specification.
2. Proper procedures of cleaning and wrapping processed product are followed
as specified.

RESOURCES: Tools and Instrument Supplies and Materials
Equipment and facilities  Canned /bottle food

 Sealers

REFERENCES:

1. De Leon, S. Y. and M.P. Guzman. 1982. Preservation of Philippine Foods. A
Manual of Principles and Procedures.
2. Gatchalian, M.M and de Leon S.Y. 1992. Introduction to Food Technology.
3. Gonzales, O. N. et al. 1982. Philippine Handbook on Canned Low-Acid Foods.
National Institute of Science and Technology. National Science and Technology
Authority.
4. Leon, S.Y. V.S. Claudio. L.L. Chavez and M. Guzman. 1999. Basic Foods for

Filipinos, Third Edition. Manila: De Merriam and Webster Bookstore, Inc.
5. Lopez,A. Ph. D. 1981. A Complete Course in Canning Book II – Processing

Procedures for Canned Food Products. The Canning Trade: Baltimore Maryland.
6. Manual on Food Packaging. For Micro, Cottage, Small and Medium Enterprises.

1991.Micro, Cottage, Small and Medium Enterprise Council – Technology and
Livelihood Resource Center.
7. Packaging and Labeling for Processed Foods Manual. 1999. PTTC Roxas Blvd,
Pasay City:
8. Preservation of Fruits and Vegetables.1983. Laboratory Services Division, BPI-
DTA: Manila.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 27

June 2005 December 2005

Learning Experiences

Learning Outcome #3: Wrap clean cooled processed products according to
specification.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #3-1:  Information Sheet #3-1:
1. “ Classification of Package”
1. “ Classification of Package”
2. “ Selection of Packaging Materials” 2. “ Selection of packaging Materials”

2. Read Information Sheet #3-2 or View  Information Sheet #3-2 or

Power Point presentation Power Point Presentation:
“ Case Packing, Shrink wrapping and “ Case Packing, Shrink wrapping and
Stretch wrapping” Stretch wrapping”

3. Perform Job Sheet # 3-1 “Packaging  Job Sheet # 3-1
Finished Product” Packaging Finished Product

4.Perform Self Check #3-1  Self Check # 3-1

5. Check your answers using the Answer  Answer Key # 3-1
key #3-1

6. Go back to items in the self-check
section that you failed to answer. You can
go back and study more the information
sheets.

7. Do the self-check again.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 28

June 2005 December 2005

INFORMATION SHEET #3 – 1

Classification of Package
M. M. Gatchalian and S. Y. De Leon

1. Primary Package
Sometimes referred to as a unit pack, this type of package is meant to directly
contain the product. Hence, it gets in direct contact with the goods. Thus, for food,
this package is expected to meet all the requirements for safety and protection of the
consumer. Examples of this include candy wrappers; juice containers such as
bottles of rigid plastic and the like, Tetra packs or canned food packages such as tin
cans, retortable pouch, plastic bottles, flexible package, etc. They normally come in
unit packages which would contain varying quantities usually specified in the labels.

2. Secondary Package
From its name, this package is utilized to contain a specified number of unit packs.
Thus, a secondary package may contain a dozen tetra packs or two dozen tin cans,
or a gross of candies and so on. Its major function is to allow for the unit packs to be
carried in bulk. There are universally agreed standard contents/ sizes for secondary
packages. Hence, a case of regular size softdrink is expected to have 24 bottles, a
case of corned beef for household sizes would contain 24 cans; or a box of canned
gallon pineapple juice will contain 12 cans and so on.

3. Tertiary Package
When transporting in bulk, the secondary packages may have to be packaged again
for greater protection and for bulk transfer. This package is on its tertiary level.
Usually these can be crates containing ten or more boxes of secondary packages; or
pallets containing the large boxes of bulk-packed goods; or they can actually be
container vans which carry in big volume several crated goods. Use of tertiary
package is normally for bulk transport and/or storage in large warehouses while
awaiting bulk distribution.

Selection of Packaging Materials

Factors Affecting Choice of Package.
There are number of considerations in the selection of a food package such as:

a) the degree of protection required.
b) critical considerations during handling.
c) the package design and labeling specifications.
d) the packaging material requirements.

The degree of protection required. There are factors to be considered
when selecting a package for product protection. These factors involve
knowledge of effects of environmental factors on the product itself. Such
factors include light, humidity, temperature, insects, rodents and
microorganisms.

Some products are very sensitive to light, thus a package must protect them
from undue exposure. Some dried fruits easily discolor on exposure to light.
Banana chips and similar products turn to dark orange and eventually to

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 29

June 2005 December 2005

brown when exposed to light. Thus, selection of the package should include
consideration of extent of protection from light exposure.

Hygroscopic foods or those which easily absorb moisture from the
atmosphere will require protection from vapor transmission. High relative
humidity in the atmosphere can cause wetting of the product which can
greatly affect their quality. Candies, confectioneries and other foods with high
sugar content are generally hygroscopic. They would, therefore, require a
package which will protect them from absorbing moisture. Plastic materials,
waxed wrapper, and rigid packages which can be tightly sealed can be good
choices for product protection.

Very high or very low temperature may destroy packaging materials.
There are those which cannot withstand high temperatures. Plastic materials
are generally sensitive to heat. Some of the flexible packaging materials are
easily destroyed by high temperature. On the other hand, there are packages
which are sensitive to very cold temperatures resulting to cracking of the
package when frozen. Others would themselves become frozen and brittle, a
characteristic which makes them easily break and get destroyed. Knowledge
of the behavior of packaging materials relative to heat requirement is
therefore very important. Thus, depending on the processing methods to be
utilized, consideration of the heat requirements and its effect on the product
should be made.

Protection from insects, rodents and microorganisms should be a major
consideration should be a major consideration in the choice of a packaging
material. However, when the choice of package already considers the nature
of food processing requirements, generally extent of protection from the
above could be assumed.

Critical considerations during handling. The food manufacturers take
utmost care for their products, but oftentimes the distributors do not. For this
reason, some products get rejected due to damage traceable to poor
handling. Therefore, when selecting a package some considerations relative
to handling may be observed;

a) ease in handling
b) mechanical demands during handling
c) the expected handling method by the consumers

themselves.

Ease in handling is a major consideration especially for bulk packages. When
handling difficulties are met, those involved simply take the easier way out and
drop the product. Thus, if early considerations to ease of handling had been
planned into the choice of package, maximum protection could have been
achieved.

Mechanical demands of the package itself will affect the choice of type of
package. If heavy materials are to be contained, then the packaging should have
strength and the design of the package should provide ease in lifting and
transporting. Movements of the product from one place to another could affect
the degree of protection provided by the package. Thus, consideration of
mechanical demands should be included especially for bulk packages.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 30

June 2005 December 2005

The tendency of consumers is to handle the package when trying to view its
contents or when making comparison between products. Too fragile a packaging
material could result to damage or undue exposure of the product. Some
consumers do not immediately use the product and may store it for sometime.
During such a period the product should still remain adequately protected.

Package design and labeling requirements. A package should sell the
product, therefore its aesthetic value is important in its choice. A package should
be designed to make it attractive in shape. Others should be so selected as to
allow a beautiful color combination of designs to be printed. This could be so
designed as to add shelf-appeal and attraction to the potential buyers.

All primary packaging materials are required to follow labeling requirements .
Each country has its own specifications. However, what is emphasized in all
these requirements is the basic honesty in product presentation, weight and
ingredient declarations. All these requirements should be so situated in the
package to be clearly seen and read without detraction to the aesthetic appeal of
the package design and color schemes. In fact, labels can add to the
attractiveness of the package when artistically placed.

Requirements of an ideal food packaging material.

First it must be simple and inexpensive. Packaging is an added cost to the
product, hence its cost should be compatible with the value of the product. Also
bear in mind that the consumer is usually interested only in the product and not in
its package. An exception to this would be in the case of a food manufacturer
holding promotion where the container which holds the food can be used for
some other purposes after the food has been eaten.

Secondly, it must preferably be transparent and have surface gloss to attract
customers. Customers prefer to see what they are buying, otherwise they would
think that they are being cheated. Hence, products which are not sensitive to light
should be packaged in transparent material. Foods which are rich in fat are
usually sensitive to light because light promotes oxidative rancidity of fats.
Therefore, unless antioxidants are incorporated in their formulation, they should
be wrapped or contained in materials which are not transparent.

Third, it must have control over transfer of moisture. Flour mixes or soup mixes
must be packed in a material which does not allow entry of water vapor from the
atmosphere to prevent lumping or caking. In other foods, a material that allows
for escape of moisture from food is desired. This is to avoid sweating and
condensation of water vapor inside the package, both of which could favor the
growth of microorganisms and loss of transparency of material.

Fourth, it must have control over transfer of other gases/vapors. Fruits and
vegetables continue to respire after harvest a process where they give up oxygen
and use up carbon dioxide. Otherwise , too low a concentration of oxygen may
favor fermentation and too high carbon dioxide may injure fruits. In instances
where the packaging material does not allow adequate gas transfer , it may be
perforated.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 31

June 2005 December 2005

Fifth, it must protect the food against crushing. This is particularly important for
the shipping of secondary container.

Sixth, it must not contains any toxic constituents. This is especially important if
the material comes in direct contact with the food.

Seventh, it must be able to withstand a wide temperature range in storage and
use. Frozen foods must be packed in material that can tolerate storage
temperature of -18ºC or lower.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 32

June 2005 December 2005

INFORMATION SHEET # 3-2

CASE PACKING

Case packing is basically a manual operation. But the accelerating economic activities
and the problems associated with manual labor have increased the use of machines for
case forming, packing and sealing.

Cartons shippers can be stapled, glued or taped. Hot-melt glues result in very strong
bonds. Tapes are now usually made of pre-glued plastic films.

Shrinkwrapping and Stretchwrapping

Shrinkwrapping and stretchwrapping are relatively new modes of preparing loads for
shipment.

Shrink plastic materials are used to wrap goods, multi-pack or collate goods, and wrap
palletized loads. It requires the use of a heat tunnel. Heating tunnels for shrink plastic
labels can be fabricated, using heating coils.

Stretchwrapping can be done manually, using handheld holders. For pallet loads,
“turntable” stretchwrapping equipment are used.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 33

June 2005 December 2005

Job Sheet # 3-1

Job Title : Packaging Finished Product

Purpose : To packaged bottled jam, marmalades, fruit juice, candied fruits

and jellies according to approved specifications.

Conditions or

Situations for the Job :

Equipment, Tools and

Materials : Bottled or Canned Jam, Jellies, Marmalades, Preserves,

Packaging materials

Precautions : Packaging should protects, preserves and promotes products it
also have their strengths and weaknesses.

PROCEDURE :

1. Select and perform packaging your finished product.
- Jelly
- Jam
- Marmalades
- Fruit Juice
- Candied Fruits

2. The packaging of the products should be designed to make the products more
attractive to the consumers.

3. Package products properly.

4. Compute the limit cost of your product and determine at what piece they should be
sold.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 34

June 2005 December 2005

SELF- CHECK #3-1

Filling the blank:

1. __________ package sometimes referred to as a unit pack, this type of package is
meant to directly contain the product. Hence, it gets in direct contact with the
goods.

2. ___________ package may contain a dozen tetra packs or two dozen tin cans, or
a gross of candies and so on. Its major function is to allow for the unit packs to
be carried in bulk.

3. __________ package usually these can be crates containing ten or more boxes
of secondary packages; or pallets containing the large boxes of bulk-packed
goods; or they can actually be container vans which carry in big volume several
crated goods

4. There are number of considerations in the selection of a food package such as:
__________________________, 5_______________________ 6,
____________________ 7._________________________.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 35

June 2005 December 2005

ANSWER KEY # 3-1

1. Primary
2. Secondary
3. Tertiary
4. the degree of protection required.
5. critical considerations during handling.
6. the package design and labeling specifications.
7. the packaging material requirements.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 36

June 2005 December 2005

QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Packaging Processed/Finished Products

LEARNING OUTCOME #4 : Label and store processed products required

temperature and humidity.

ASSESSMENT CRITERIA:

1. Packed processed products are labeled as required.
2. Packed and labeled processed products are stored at required temperature
and humidity as specified.

RESOURCES: Tools and Instrument Supplies and Materials
Equipment and facilities  Bond Paper
 Blank Sticker Label
 Computer/Printer  Pencils/Balpen

REFERENCES:

1. De Leon, S. Y. and M.P. Guzman. 1982. Preservation of Philippine Foods. A
Manual of Principles and Procedures.
2. Gatchalian, M.M and de Leon S.Y. 1992. Introduction to Food Technology.
3. Gonzales, O. N. et al. 1982. Philippine Handbook on Canned Low-Acid Foods.
National Institute of Science and Technology. National Science and Technology
Authority.
4.Leon, S.Y. V.S. Claudio. L.L. Chavez and M. Guzman. 1999. Basic Foods for
Filipinos, Third Edition. Manila: De Merriam and Webster Bookstore, Inc.
5.Lopez,A. Ph. D. 1981. A Complete Course in Canning Book II – Processing
Procedures for Canned Food Products. The Canning Trade: Baltimore Maryland.
6. Manual on Food Packaging. For Micro, Cottage, Small and Medium Enterprises.
1991.Micro, Cottage, Small and Medium Enterprise Council – Technology and
Livelihood Resource Center.
7.Packaging and Labeling for Processed Foods Manual. 1999. PTTC Roxas Blvd,
Pasay City:
8.Preservation of Fruits and Vegetables.1983. Laboratory Services Division, BPI-DTA:
Manila.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 37

June 2005 December 2005

Learning Experiences

Learning Outcome #4: Label and store packed processed products required
temperature and humidity.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet #4-1:  Information Sheet #4-1:
“Labeling and Storage” “Labeling and Storage”

2. Read Information Sheet #4-2:  Information Sheet #4-2:
“Food Labeling Requirements Philippines” “Food Labelling Requirements
Philippines”
3. Check Information Sheet #4-3 or View  Information Sheet # 4-3 or Power
Power Point Presentation: Point Presentation:
Pictures of Packaged Processed/ Finished “Pictures of Packaged Processed/
Fruits and Vegetables Finished Fruits and Vegetables

4.. Perform Job Sheet # 4-1: “ Labelling  Job Sheet # 4-1
Finished Product” “ Labeling Finished Product”

5. Perform Self Check # 4-1  Self Check #4-1
 Answer Key # 4-1
6. Check your answers using the Answer
Key # 4-1.

7. Go back to items in the self-check
section that you failed to answer. You can
go back and study more the information
sheets.

8. Do the self-check again

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 38

June 2005 December 2005

INFORMATION SHEET # 4-1

LABELING AND STORAGE

Storage

The conditions of storage affect the quality of the product. As the temperature increases, the
flavor, color vitamin content and texture of the canned goods deteriorate. The vacuum becomes
less and the bacteria not destroyed in processing may grow as temperature rises. Because of
these, the temperature of storage must be controlled. Storage temperature of 50ºC to 70ºF or
10ºC to 20ºC is sufficient to prevent deterioration and spoilage. The relative humidity must be
kept as low as possible to prevent rusting of cans and to prevent mold growth. The temperature
and relative humidity must not greatly fluctuate.

Products packed in jars should be protected from light because light results in loss of
quality and color in the food.

Canned foods should be inspected periodically to determine immediately if there are
springers, bulging of cans, rusting or broken seals to prevent the ruin of other container
in contact with these defective products, and to detect accurately the real cause of
these defects.

Labelling

Manufacturers must give careful attention to the labeling requirements to avoid misbranding.
Some of the most important requirements are listed below:

 Nothing in the label may be false or misleading in any way.

 Imitations must be so labeled.

 Containers must be made, formed, and filled in such a way as not to be misleading.

 If a food is one for which a standard of identity has not been adopted, the label must
contain the common or usual name of the food; and if made of two or more
ingredients, the name of each ingredient must be listed in the order of its
predominance by weight.

 Foods for which special dietary claims are made must be labeled according to the
specifications for nutritional labeling.

The manner of listing the nutrients is prescribed in detail and must be followed. The nutrition
panel must show:

 Serving (portion) size—the amount of food for which information is given;
 The amount of food energy (in calories) and the amounts of protein, fat, and

carbohydrate (in grams).

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 39

June 2005 December 2005

INFORMATION SHEET # 4-2

Food Labelling Requirements Philippines
(Bureau of Food and Drugs)

Labeling requirements for food locally produced in or imported by the Philippines
have been promulgated by the Philippine Bureau of Food and Drugs (BFAD). The
contents of Administrative Order No.88-BS.1984 entitled Rules and Regulations
Governing the Labelling of Prepackaged food Products Distributed in the
Philippines.

Pursuant to the provisions of Section 26 (a) of R.A. 3720, otherwise known as the
Food and Drug Cosmetic Act, the following rules and regulations on the labeling
of prepackaged food products, imported or locally produced, are hereby
promulgated for the information and guidance of all concerned.

Section 1. Definition of Terms

For the purpose of this labeling regulation, the term:

1. Container means any form of packaging material which completely or partially
encloses the food (including wrappers). A container may encloses the food as a
single item or several unites or types of pre-packaged food when such is
presented for sale to the consumer.

2. Food means any substance, whether processed, semi-processed or raw which is
intended for human consumption and including beverages, chewing gum and any
substance which has been used as an ingredient or a component in the
manufacture, preparation or treatment of food.

3. Food Additive means any substance not normally consumed as a food by itself
and not normally used as typical ingredient of the food, whether or not it has
nutritive value, the intentional addition of which to food for a technological
(including organoleptic) purpose in the manufacturing, processing preparation,
treatment packaging, transport, or holding of such food results, or may be
reasonably expected to result (directly or indirectly|) in its or its by-products
becoming a component of (or otherwise affecting characteristics of) such food.

4. Food Standard is regulatory guideline that defies that defines the identity of a
given food product |(i.e. its name and the ingredients used for its preparation)
and specifies the minimum quality factors and, when necessary, the required fill
of container. It may also include specific labeling requirements other than or in
addition to the labeling requirements generally applicable to all prepackaged
foods.

5. Ingredient means any substance, including a food additive, used as a
component in the manufacture or preparation of a food and present in the final
product (in its original or modified form).

6. Label includes any tag, brand, mark, pictorial, or other descriptive matter, written,
printed, marked, embossed or impressed on, or attached to, a container of food.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 40

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7. Labeling means any written, printed or graphic matter (1) upon any article or any
of its container of wrappers or (2) accompanying the packaged food.

8. Lot refers to a quantity of food produced under essentially the same conditions
during a particular production schedule.

9. Nutrition Information means any representation which states, suggests or
implies that a food has particular nutritional properties including but not limited to
the energy value and to the content of protein, fat and carbohydrates, as well as
vitamins and minerals.

10. Prepackaged means packaged or made up in advance in a container, ready for
sale to the consumer.

11. Processing Aid means a substance or material, not including apparatus or
utensils, and not consumed as a food ingredient by itself, intentionally used in the
processing of food to achieve a certain technological purpose which may result in
the non-intentional but unavoidable presence of residues or derivatives in the
final product.

Section 2: General Provisions

1.1 Prepackages food shall not be described or presented on any label or in a
manner that is false, misleading or deceptive or is likely to create erroneous
impression regarding its character in any respect. It shall not be described or
presented on any label or in any labeling by words, pictorial or other devices
which refer to or are suggestive either directly or indirectly, of any other
product with which such food might be confused, or in such a manner as to
lead the purchaser or consumer to suppose that the food is connected with
such other product.

1.2 Food Packages shall have labels that carry the necessary information about
the product.

1.2.1 The Principal Display Panel of the label shall be that part which, either
Through design or general use, is presented or shown to the consumer
under customary conditions of display for retail sale.

1.2.2 The Information Panel of the label be that part immediately contiguous
To the principal display panel and in the case of rectangular, cylindrical
or four-sided (tetra-pack) containers, any of the sides adjacent to the
principal display panel except the bottom side which serves as the
base of the package.

1.3 Every word, figure or statement required to appear on the label or labeling
shall be printed legibly with such conspicuousness and in such terms as to
render it likely to be understood under customary conditions of purchase and
use. Where the label of a food package is so small that it prevents the use
letters of the prescribed size or where it concerns secondary of optional
information, letters of proportionately reduced size may be used provided
the prescribed particulars are visible and legibly shown and the designated
label space is proportional to the size of the package.

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June 2005 December 2005

Section 3: Mandatory Label Information

The labels of all prepackaged foods shall bear the following information:

3.1 Name of the Food
3.1.1 The name shall indicate the true nature of the food and shall normally
be specific and not generic
3.1.2 For the consumer’s better understanding or the true nature and
condition of the food, there shall appear on the label either in
conjunction with, or in close proximity to the name of the food, such
additional words or phrases, as necessary, to state the type of packing
medium, form or style, and the condition or type of treatment it has
undergone. However, if the form is visible through the container or
depicted by an appropriate vignette, the particular form need not be
included in the statement of the name of the food.
3.1.3 The name of the food shall be presented in bold type letters on the
principal panel and shall be in a size reasonably related to the most
prominent printed matter on such panel.

3.2 List of Ingredients
3.2.1 A complete list of ingredients shall be declared in descending order of
proportion on either the principal display panel or information except
that when a food product is covered by a Food Standard, only the
optional ingredients shall be declared unless otherwise required by
such regulation.
3.2.2 Added water shall be declared in the list of ingredients if such
declaration would result in a better understanding of the product’s
com[position by the consumer except when the water forms part of an
ingredient such as brine, syrup or broth and declared as such in the list
of ingredients.
3.2.3 A specific name, not a collective (generic) name shall be used for an
ingredient except that spices, flavors and food colors other than those
sold as such, may be designated as spices, flavors and food color
without naming the specific materials.

3.3 Net Contents and Drained Weight
3.3.1 The net contents shall be declared using the metric system of
measurement or International System of Units on either the principal
display panel or the information panel and in lines generally parallel to
the base of the package.
3.3.2 Foods packed in a liquid medium normally discarded before
consumption may carry a declaration of drained weight.
3.3.3 The declaration of contents shall appear in conspicuous and legible
bold face print or type in distinct contrast to other matters on the panel
where it is declared.
3.3.4 The net contents declaration shall be in letters and numerals of a type
of the label of the food package and shall be uniform for all packages
of substantially the same size by complying with the following type size
specifications:
a. Not less than 2mm in height on packages not more than 80mm or
bottles not more than 200mm in height.

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June 2005 December 2005

b. Not less than 2.5mm in height on packages more than 80mm but not
more than 160mm or bottles more than 200mm but not more than
400mm in height.
c. Not less than 3.5mm in height on packages more than 160mm but
not more than 260mm or bottles more than 400mm but not more than
650mm in height.
d. Not less than 5mm in height on packages more than 260mm or
bottles more than 650mm in height.
3.3.5. For food packages with surface areas of less than 30cm² the minimum
type size for declaration of net contents shall be 1.5mm.
3.3.6 For multi unit retail packages, a statement of the quantity of contents
on the outside package shall include the number of individual units, the
net contents of each individual unit, and in parenthesis the total quality
of contents of the multi unit package
3.4 Name and Address of Manufacturers, Packer or Distributor
3.4.1 The name and address of either the manufacturer, packer or distributor
of the food shall be declared on the label.
3.4.2 If the food is not manufactured by the person or company whose name
appears on the label, the name must be qualified by Manufactured for
or Packed for or similar expression.
3.4.3 The country of origin shall be indicated if the product is being exported
or imported.
3.4.4 In the case of products carrying foreign brands or manufactured under
licensed by a foreign company, the name or name and address of the
foreign company, if declared, shall be in letter in type size not bigger
than those used for the local company.
3.4.5 The name and address of the importer or local distributor shall be
declared in the labels of imported products except for sole legal
distributors/importers.
3.5 Lot Identification
The lot identification code shall be embossed or otherwise permanently
marked on immediate individual packages or containers.

Section 4: Nutrition Information

Nutrition information maybe included on the label or in the labeling provided it conforms
to the requirements of this section.

4.1 The nutrition information shall be presented through the
declaration of protein, carbohydrate, fat, energy value, vitamin and
mineral content of the food in tabulated form

4.2 The added nutrients for fortification can be in the form of nature-
identical nutrients or in the form of naturally occurring food
containing large amounts of the desired nutrients.

4.3 For the purpose of compliance with nutrient label declarations,

a. The nutrient content a food shall be at least equal to 80 percent of the
value for that nutrient declared on the label at any point in time within the
expected shelf-life of the product. Provided, that no regulatory action will
be based on a determination of a nutrient value which falls below this
level by a factor less than the variability generally recognized for the
analytical method used in that food at the level involved.

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June 2005 December 2005

b. The carbohydrate, fat or energy value shall not exceed 20 percent of the
value declared on the label.

c. The sample for nutrient analysis shall consist of a composite of 12 sub
samples taken one from each of 12 different randomly chosen shipping
cases, to be representative of a lot. Composites shall be analyzed by
AOAC Methods where available or in the absence thereof, by reliable
and appropriate analytical procedures.

4.4 A food labeled under the provisions of this section shall be deemed
to be misbranded if its labeling represents, suggests or implies:

4.4.1 That the food because of the presence or absence of certain
dietary properties, is adequate or effective in the prevention,
cure, mitigation or treatment of any disease or symptoms when
such claim cannot be substantiated.

4.4.2 That the balanced diet of ordinary foods cannot supply adequate
amount of nutrients.

4.4.3 That the food has dietary properties when nutritional benefit.
Ingredients of this type may be marketed as individual products
or mixtures thereof. Provided, that the possibility of nutritional,
dietary or therapeutic value is not stated or implied.

4.4.4 That a natural vitamin in a food is superior to an added or
synthetic vitamin, or to differentiate in any way between vitamins
naturally present from those added.

Section 5: Labelling of Food Additives

5.1 Food additives, when packed in retail containers and sold either through
normal distribution channels or directly to food processors, shall be properly labeled.

5.2 For food additives that are packed in non-retail containers and/or solely
destined for further industrial processing may be stated in a brochure which shall be
given to the buyer together with documents relating to its sale.

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INFORMATION SHEET # 4-3

PICTURES OF PACKAGED PROCESSED/ FINISHED FRUITS AND
VEGETABLES

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Job Sheet # 4-1

Job Title : Labelling Finished Product

Purpose : To label bottled jam, marmalades, fruit juice, candied fruits and

jellies according to approved specifications.

Conditions or

Situations for the Job :

Equipment, Tools and

Materials : Bottled or Canned Jam, Jellies, Marmalades, Preserves,

Packaging materials

Precautions :

PROCEDURE :

1. Select and perform labellin your finished product.
- Jelly
- Jam
- Marmalades
- Fruit Juice
- Candied Fruits

5. The labelling of the products should be designed to make the products more
attractive to the consumers.

6. Package products properly.

7. Compute the limit cost of your product and determine at what piece they
should be sold.

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June 2005 December 2005

SELF-CHECK #4-1

Based on the Rules Governing the Labeling of Prepackaged Food Products Distributed
in the Philippines enumerate the following:

1. Terms used for the purpose of labeling regulation.
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.

2. Food packages shall have labels that carry the necessary information about the
product.
a.
b.

3. The labels of all prepackaged foods shall bear the following information
a.
b.
c.
d.
e.

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June 2005 December 2005

ANSWER KEY #4-1

1. a. container
b. food
c. food additives
d. food standard
e. ingredient
f. label
g. labeling
h. lot
i. nutrition information
j. prepackaged
k. processing aid

2. a. The Principal Display Panel
b. The Information Panel

3. a. Name of the Food
b. List of Ingredients
c. Net Contents and Drained Weight
d. Name and Address of Manufacturers, Packer or Distributor
e. Lot Identification.

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June 2005 December 2005

PERFORMANCE ASSESMENT

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