Packaging processed / finished product, module 5

EVIDENCE PLAN

Sector: Food Processing III

Unit of Competency: Process Food by Sugar Concentration

Module Title: Packaging Processed/Finished Products

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

1. Seal hermetically

canned/bottled products  

according to approved

specifications.

2. Cool finished products 
to room temperature .

3. Wrap clean cooled   
processed products .

4. Label and store packed
processed products at

required temperature

and humidity.

Note: *Critical aspects of competency

Prepared by: Date: ______________

Instructor Date: ______________
Supervisor

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 50

June 2005 December 2005

PERFORMANCE TEST

Learner’s Name Date:
1st
Competency: Test Attempt
Directions: 2nd 3rd

OVERALL EVALUATION

CALL YOUR Level

INSTRUCTOR, ask Achieved PERFORMANCE LEVELS

instructor to assess your 4 – Can perform this skill without supervision and with
initiative and adaptability to problem situations.

performance on the 3 – Can perform this skill satisfactorily without assistance or
supervision.
following critical task and

performance criteria below. 2 – Can perform this skill satisfactorily but requires some
assistance and/or supervision.
You will be rated based on
the overall evaluation on the 1 – Can perform parts of this skill satisfactorily, but requires
right side. 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 seal hermetically canned/bottled products according

to approved specifications.

2. Did you cool finished products to room temperature.

3. Did you wrap clean cooled processed products.

4. Did you label and store packed processed products at
required temperature and humidity.

5. Clean and sanitizes container.

6. Glass container pre-heated before sealing.

7. Correct headspace was provided in the container.

8. Packing procedure was strictly followed.

9. Check quality and type of packaging material.

10. Check packaging material complies with specification.

11. Check weighing scale properly and well calibrated.

12. Correct handling of seaming equipment is strictly followed.

13. Canned/bottled products are properly sealed according to

manufacturers specification

14. Check integrity of seals

15. Jellies and preserves cooled to a temperature of
approximately 100 deg F or slightly lower.

16. Correct cooling technique is observed as specified.

17. Follow rules and regulations on the labeling of pre-packaged
food product distributed in the Philippines

18. Store in clean cool and dry place.

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 51

June 2005 December 2005

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

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 52

June 2005 December 2005

WRITTEN TEST

Trainee name:

Unit of competency: Process Food By SUGAR CONCENTRATION

Competency NC III
standards

Questions Satisfactory response

Yes No

1. Why do we need to protect from light products
packed in jars?

2. What is labelling?

3. Does the conditions of storage affect the quality of
the product?

4. Why should canned foods be inspected periodically?

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 53

June 2005 December 2005

OBSERVATION CHECKLIST

Candidate name:

Assessor name:
Unit of competency: PROCESS FOOD BY SUGAR CONCENTRATION

Module Title:

Competency NC III
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.Sealed hermetically canned/bottled products according to
approved specifications.
2.Cooled finished products to room temperature .

3.Wrapped clean cooled processed products .

4.Labelled and store packed processed products at required
temperature and humidity.

The candidate’s overall performance was:

Satisfactory Not Satisfactory

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 54

June 2005 December 2005

DEMONSTRATION

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

Instructions for demonstration
Provided with the needed tools, equipment, supplies and materials, you are

required to processed and packaged Pineapple Jelly .
Materials and equipment
Bottles, Stove, Kettle, Processed Pineapple Jelly, Computer with Printer, Label,

Glue

During the demonstration of skills, did the trainee: Yes No N/A

1.Sealed hermetically canned/bottled products according to
approved specifications.
2.Cooled finished products to room temperature .

3.Wrapped clean cooled processed products .

4.Labelled and store packed processed products at required
temperature and humidity.

The candidate’s demonstration was:

Satisfactory Not Satisfactory

.
:

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 55

June 2005 December 2005

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

1. Why is cooling process important?

2. What is labeling?

3. Discuss the sealing process.

4. How is temperature measured?
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. Packaging Processed/Finished Products Date: Developed Date: Revised Page 56

June 2005 December 2005

Record of Achievement

Module: Packaging Processed/Finished product
Learning Outcome #1 – Seal hermetically canned/bottled products according to

approved specifications.

Performance Criteria:

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

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

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 57

June 2005 December 2005

Record of Achievement

Module: Packaging Processed/Finished product
Learning Outcome #2 – Cool finished products to room temperature as

required .

Performance 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 .
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

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

Date: ……………………………………………………….

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 58

June 2005 December 2005

Record of Achievement

Module: Packaging Processed/Finished Products
Learning Outcome #3 – Wrap clean cooled processed products according to

specification.

Performance Criteria:

1. Processed products are wrapped clean according to specification.
2 .Proper procedures of cleaning and wrapping processed product are followed as
specified.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

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

Date: ……………………………………………………….

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 59

June 2005 December 2005

Record of Achievement

Module: Packaging Processed/Finished Products
Learning Outcome # 4– Label and store processed products required

temperature and humidity.

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

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

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

Date: ……………………………………………………….

Code No. Packaging Processed/Finished Products 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. Packaging Processed/Finished Products Date: Developed Date: Revised Page 61

June 2005 December 2005

Aseptic Processing TECHNICAL TERMS

Can vacuum – a continuous process involving the separate
Corrosion sterilization of food and container, and filling and
sealing in an absolutely sterile atmosphere.
Food Canning Aseptic techniques make food and packaging
Headspace mutually dependent
Label
Nutrition Information – the pressure created inside the can after
exhausting, expressed in terms of inches of
Packing,Shrink wrapping mercury

Packing, Stretch wrapping – a result of the reaction between metal and the
Paperboard, chipboard environment in which it was placed. It is an
Sealing electrochemical reaction brought about by water
and some contaminants in substrate that act as
electrolytes on the base metal surfaces on which
the moisture has been deposited.

– a preservation method where food is hermetically
sealed in a container and subjected to a heat
treatment to prevent spoilage.

– the space above the food in a canned/bottled
food product.

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

– any representation which states, suggests or
implies that a food has a 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.

– a film which has undergone a special stretching
and cooling process is heated by hot air or
infrared
radiation, making the film shrink tightly around
the object which has been wrapped

– a film is wrapped around the object, using some
force (mechanical or manual), and maintaining
the “holding” tension.

– a paperboard made from waste paper, used in
low grade packaging, solid fills.

– uniting two or more surfaces by fusing the
coating or the base material under controlled
conditions of temperature, pressure

Code No. Packaging Processed/Finished Products Date: Developed Date: Revised Page 62

June 2005 December 2005

REFERENCES AND FURTHER READING

1. Introduction to Foodservice, Eighth Edition. June Payne-Palacio and Monica
Theis. Prentice-LIall: Singapore: 1998.

2. Trainee workbook: cleaning. Australian National Training Authority: Australia:
1997.

3. Safety and sanitation, Second edition. Michael R. Pepper. McGraw-Hill: USA:
1993

4. Business Guide: Meat processing, Technology and Livelihood Resource
Center, Pasig City ISSN 1655-4574

Code No. Packaging Processed/Finished Products 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. Packaging Processed/Finished Products Date: Developed Date: Revised Page 64

June 2005 December 2005