HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome to the module in “Packaging Prepared Food. This module

contains training materials and activities for you to complete.
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, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Package Prepared Food”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your instruction..
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
learner's guide because you have:
 been working for some time
 Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you do
not have to do the same training again. If you have a qualification or Certificate of
Competency from previous trainings, show it to your trainer. If the skills you
acquired are still current and relevant to the unit/s of competency they may
become part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist you
in providing further details to your trainer or assessor. A Record of Achievement
is also provided for your trainer to complete once you complete the module.
This module was prepared to help you achieve the required competency in
Prepare Rooms for Guests in Housekeeping NC II. This will be the source of
information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from your
instructor.
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 Talk to your trainer and agree on how you will both organize the Training
of this unit. Read through the module carefully. It is divided into sections,
which cover all the skills, and knowledge you need to successfully complete
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.
 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 experience 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
outlined in this module.
 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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 COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of competency
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123
premises premises 28

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

soups soups 31

3. Prepare appetizers Preparing appetizers TRS5123

81

4. Prepare salads and dressing Preparing salads and dressing TRS5123

82

5. Prepare sandwiches Preparing sandwiches TRS5123

30

6. Prepare meat dishes Preparing meat dishes TRS5123

83

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

84

8. Prepare egg dishes Preparing egg dishes TRS5123

85

9. Prepare starch dishes Preparing starch dishes TRS5123

86

10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33

11. Prepare seafood dishes Preparing seafood dishes TRS5123

34

12. Prepare desserts Preparing desserts TRS5123

35

13. Package prepared food Packaging prepared food TRS5123

40

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 MODULE CONTENT

UNIT OF COMPETENCY : Package Prepared Food

MODULE TITLE : Packaging Prepared Food

MODULE DESCRIPTOR
This module deals with the knowledge, skills, and attitudes in packaging of
prepared foodstuffs for transfortation.

NOMINAL DURATION : 25 hours

LEARNING OUTCOMES
At the end of this module you Must be able to:
 Prepare food and packaging materials
 Package food according to needs
ASSESSMENT CRITERIA:
1. Meet food requirements of client prior to packaging in terms of:
 Quality
 Shelf life
 Microbial condition
 Portion control
2. Select packaging materials based on the following:
 Non-contaminating
 Appropriate dimensions for selected food
 Visually appropriate to functional need
 Capable of protecting food from damage
 Environment-friendly
 Stackable and transportable
3. Package food in compliance with hygiene, occupational health and safety
and local health regulations requirement.
4. Observe environmental requirements for food packaging area including:

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  Temperature control
 Humidity
 Design and construction
5. Adopt appropriate packaging procedures according to enterprise
specification.
6. Label food according to Philippine regulations.

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 1 PREPARE FOOD AND PACKAGING

MATERIALS

LEARNING OUTCOME # 2 PACKAGE FOODS ACCORDING TO THE

NEEDS
CONTENTS:
Food and packaging materials preparation and food packaging.
ASSESSMENT CRITERIA:
1. Meet food requirements of client prior to packaging in terms of:
 Quality
 Shelf life
 Microbial condition
 Portion control
2. Select packaging materials based on the following:
 Non-contaminating
 Appropriate dimensions for selected food
 Visually appropriate to functional need
 Capable of protecting food from damage
 Environment-friendly
 Stackable and transportable
3. Package food in compliance with hygiene, occupational health and safety
and local health regulations requirement.
4. Observe environmental requirements for food packaging area including:
 Temperature control
 Humidity
 Design and construction
5. Adopt appropriate packaging procedures according to enterprise
specification.
6. Label food according to Philippine regulations.

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CONDITION:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
Fully-equipped operational Commercial Kitchen
2. EQUIPMENT
 Plastic sealer
 Tape dispenser
 Stapler
 Cutter
 Scissors
 Knives
 LCD projector
 Television and multimedia player
 Whiteboard
3. SUPPLIES AND MATERIALS
 Packaging materials
4. TRAINING MATERIALS
 Competency based learning materials
 Bond paper
 Ballpen

ASSESSMENT METHOD:
 Demonstration with questioning
 Portfolio

LEARNING EXPERIENCES
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 Learning Outcomes:
PREPARE FOOD AND PACKAGING MATERIALS
PACKAGE FOODS ACCORDING TO THE NEEDS

Learning Activities Special Instructions

1. Preparing and packaging of
foodstuffs.
Read information Sheet 13.1&2-1
After reading, Do task sheet 13.1&2-1
The trainee may approach the trainer for
further instruction and to assess his/her
tasks using the performance criteria
checklist.

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 Food Preparation Requirements Prior to Packaging
INFORMATION SHEET 13.1-1&13.2-1
Prepare and Package Food

Learning Objectives: After reading this Information sheet, you must be able to
prepare food and packaging materials and package food
stuffs

Food packaging is packaging for food. It requires protection, tampering

resistance, and special physical, chemical, or biological needs. It also shows the
product that is labeled to show any nutrition information on the food being
consumed.
To package food with the intention to sell, consider these guidelines: The
package must be appropriate for the food item, the package label must adhere to
federal rules and the package design should appeal to potential customers.
 Select a proper vessel to house your food product. The package should
be air-tight, water-tight and resistant to moisture, grease and odors.
Also, ensure that the packaging material used is approved by the FDA
to have direct food contact (if it will be directly on the food) and
indirect food contact (for the outside packaging. Ideally, any designs
you want to showcase your product should be preprinted on the
packaging material. This can be done by local package manufacturers.
Some of the packaging choices include bags, shrink wrap, and plastic
or glass containers.
 Affix a label that has all the federally required information printed on
it. The federal government requires certain information on food
products: The name and complete address of either the manufacturer,
packer, or distributor; the net amount of food in the package in metric
and English units; the common name of the food; ingredients in
descending order; and any allergens such as milk, peanuts, eggs, etc.
in the product. Printers can create these labels for you and can even
print the information directly on the package while printing the rest of
the package design.
 Process the food product at a certified or commercial kitchen, such as
in retail or wholesale food establishments. Food cannot be processed
for sale in private kitchens.
 Put on single-use gloves and use utensils (when necessary) to transfer
ready-to-eat foods to the packaging. Make sure there are no bare-

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 Suitable Packaging Materials
hand contacts with the food and that all handlers have washed their
hands are gloved and not ill.
 Insert the food product in the packaging and ensure the seal is tight.
If using a sealable bag, make sure to remove all the excess air before
sealing. Hermetically seal the container (jars and cans) under steam
pressure or pack the products under the supervision of the
Department of Public Health.
Food packaging is aimed at preserving and protecting food from
environmental factors. Packaging material is carefully considered with the type of
food to be packaged for safety reasons. There are specified regulations concerning
food contact packaging.
 Packaging Materials
Packaged food comes into contact with packaging material all the time. To
combat toxicity from these packaging material like plastic, aluminum and cling
film, foods are specified as to which packaging material should be used. These are
often referred to as active and intelligent food packaging material.
 Duration Of Packaging Material
Before food is packed, the packaging material is researched on medicated for
use of packaging. A certain duration is awarded for the validity of the packaging
material. The duration is set to ensure that the food is not contaminated by the
package in which it is placed.
 Labeling materials
Food packages are accompanied with contact adhesives that indicate the
prices of the food. These adhesives may come into contact with food, and
consequently intoxicate the food. Labeling materials should be kept from
contacting packaged food.

Using food containers is the best way to organize food storage whether in the
home kitchen or in restaurants. Food containers for delis and bakeries are
available in different styles and sizes. Composed of different kinds of material like
plastic, durex, stainless steel, or aluminum, they can be to store a variety of foods
like soups, sauces, cakes, pies, and much more.

Wide Range of Models

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 Attractive food containers are available at all restaurant supply stores. Most
of restaurant suppliers offer online resources that facilitate product selection,
order, and purchase. Think about your needs, and then shop online. With many
options to choose from, you can easily find the containers to suit your needs. The
main varieties of food containers available include:
 Aluminum Foil Containers
Aluminum food packaging works well with beverages and canned
perishables.
 Colanders
 Foam Containers
 Paper Containers
Cardboard boxes are great for dry goods and fresh and frozen
perishables.
 Plastic Containers
Plastic food packaging works well for many items including frozen
perishables, chips, candy and more.
Use plastic food packaging for snack foods, perishables and produce.
 Specialty Container
Specialty food packaging containers should:
o Protect the product during the delivery process.
o Be environmentally friendly.
o Promote the product using an attractive packaging design.

Modern food containers provide an upscale look and enhance the value of
packaged foods, both hot and cold.

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 For
serving
takeout or
packaging Characteristics and Uses of Different Packaging Materials
leftovers,
aluminum
foil containers are perfect choice, though they are not microwaveable. With their
leak proof qualities, colanders are popular used to store soups and sauces in
restaurants and foodservice kitchens.
Hinged lid foam of Styrofoam containers are the universal solution for
serving takeout or packaging leftovers. Leak-proof foodservice plastic containers
are used by delis and bakeries to store liquid foods and also sandwiches. Available
in convenient shapes and sizes and with color-coded lids, plastic containers are
the best choice to keep your bakeries organized. Clear plastic containers offer a
good view of the content. Foodservice containers made of paper are used to serve
chicken and popcorn. Mobile food storage bins can be conveniently kept in
kitchens and storerooms and improve space optimization. Restaurant supply
stores also offer lids for plastic containers, paper containers, and foil containers.
Food Storage Containers
Food storage containers for restaurants and other foodservice
establishments are a priority these days. Commercial restaurant kitchens must
have many seal tight containers for storing and prepping food. These containers
are usually made of plastic, durex, stainless steel, or aluminum. We also carry
poly plastic bags for preserving smaller portions. It’s no secret that a package can
catch a customer’s eye even before they notice what’s inside. Give your food an
effective appeal by presenting it with our food packaging containers. Our food
containers provide an upscale look and increases perceived value of packaged
foods, both hot and cold.

Storage Containers

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Aluminum foil containers

Colanders

Foam Containers

Container lids

Paper Containers

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Plastic Containers

Specialty containers

Brown paper bag

Plastic cling wrap

Plastic bags

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 Carton Box

Portion Control Practices and Principles

Portion control means getting the right number of servings from a recipe and
serving the right amount of food to our customers. Portion control involves careful
planning, purchasing of food, meal preparation, and meal service. It is important
because
 It helps to control costs
 helps to minimize waste;
 It helps to guide the ordering and preparation of food;
 It is a contributing factor in giving a consistent yield and portion size;
 The customer knows how much food to expect; and
 Each customer gets the same portion size.
Some suggestions for controlling portions before packaging:
 Follow the recipe accurately when measuring and weighing
ingredients, combining ingredients and cooking the product if it
requires cooking;
 Make sure the servers know the planned portion size for each menu
item;
 Prepare a sample tray or plate before serving to visualize the correct
amount to serve; and
 Use the correct type and the correct size portion control tool for each
food item.
Functional design of food packaging area
Packaging areas has several objectives:
 Physical protection - The food enclosed in the package may require
protection from, among other things, shock, vibration, compression,
temperature, etc.

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 Barrier protection - A barrier from oxygen, water vapor, dust, etc., is
often required. Permeation is a critical factor in design. Some
packages contain desiccants or Oxygen absorbers to help extend shelf
life. Modified atmospheres or controlled atmospheres are also
maintained in some food packages. Keeping the contents clean, fresh,
and safe for the intended shelf life is a primary function.
 Containment or agglomeration - Small items are typically grouped
together in one package for reasons of efficiency. Powders, and
granular materials need containment.
 Information transmission - Packages and labels communicate how
to use, transport, recycle, or dispose of the package or product. Some
types of information are required by governments.
 Marketing - The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product. Package design
has been an important and constantly evolving phenomenon for
several decades. Marketing communications and graphic design are
applied to the surface of the package and (in many cases) the point of
sale display.
 Security - Packaging can play an important role in reducing the
security risks of shipment. Packages can be made with improved
tamper resistance to deter tampering and also can have tamper-
evident features to help indicate tampering. Packages can be
engineered to help reduce the risks of package pilferage: Some
package constructions are more resistant to pilferage and some have
pilfer indicating seals. Packages may include authentication seals to
help indicate that the package and contents are not counterfeit.
Packages also can include anti-theft devices, such as dye-packs, RFID
tags, or electronic article surveillance tags, that can be activated or
detected by devices at exit points and require specialized tools to
deactivate. Using packaging in this way is a means of retail loss
prevention.
 Convenience - Packages can have features which add convenience in
distribution, handling, stacking, display, sale, opening, reclosing, use,
and reuse.
 Portion control - Single serving packaging has a precise amount of
contents to control usage. Bulk commodities (such as salt) can be
divided into packages that are a more suitable size for individual
households. It also aids the control of inventory: selling sealed one-
liter-bottles of milk, rather than having people bring their own bottles
to fill themselves.

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Appropriate labeling for packaged foodstuffs
 Name – This must also inform the customer the nature of the product.
It may also be necessary to attach a description to the product name.
 Ingredients – All ingredients of the food must be stated under the
heading 'Ingredients' and must be stated in descending order of
weight.
 Date Tagging – There are two types of date tagging:
 Use by Date – ‘Use by date’ must be followed by a day or/and
month which the product must be consumed by. To be
employed on perishable foods that usually would be kept cold,
for example, fish, meat, dairy products and ‘ready to eat’ salads.
 Best Before Date – 'Best before date is used as an indicator of
when the product will begin to degrade from optimal quality:
this includes when the food becomes stale, begins to taste ‘off’
or decays, rots or goes moldy. There are also regulations on
which type of best before date must be applied:
 Best before + Day for foods with a shelf life of up to 3 months
 Best before end + Month for foods with more than a 3 month
shelf life
 Best before end + Year for food with more than an 18 month
shelf life
 Storage Conditions – If there are any particular storage conditions
for the product to maintain its shelf life, these must be pointed out.
However, as a rule it is recommended to always describe the
necessary storage conditions for a food product.

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 TASK SHEET 13.1&2-1

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Title : Prepare food and packaging materials and Package
food according to needs
Performance Objectives: Given the necessary tools and equipment, the trainees
will prepare and package food according to needs.
Supplies/Materials :
Food to package
Packaging materials
Tools and Equipment Needed
Commercial kitchen and its tools and equipment
Steps/Procedure:

1. Prepare and package food according to HACCP procedures

Policy: All food is packaged in a sanitary manner to ensure food safety and
prevent food borne illness.
Procedures: Trainees involved in the service of food must observe the
following procedures to ensure its safety:
Good personal hygiene:
 Wash hands before handling utensils, dinnerware, trays, food, etc.
 Do not touch cooked or ready-to-eat foods with bare hands. Use
gloves or utensils.
 Wash hands between each different task. For example, if the same
trainee is loading dirty dishes and taking out clean dishes, a thorough
hand washing must be done between the two tasks.
 Do not eat in food packaging area or service areas unless taste testing
foods. A beverage is allowed in the food service area provided the cup
has a lid and a straw, and it is stored below the production area, such
as on a shelf below the table to ensure it won’t fall and contaminate
the food being prepared.
 Wash hands before putting on gloves and each time gloves are
changed.
Service utensils and service ware for packaging:
 Clean and sanitize utensils before using them. Use separate utensils
to serve each food item.
 Store utensils properly with the handle extended above the container,
or on a clean and sanitized food-contact surface.
 Use serving utensils with long handles to keep hands away from the
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 food item.
 Handle all glassware without touching outer or inner rim. Trays and
dishes should be handled by the bottom or outer rim only. Avoid
touching any surface that may contact food. Trays should be stored
bottom up
 Hold flatware and utensils by the handles.
Cleaning/sanitation:
 Clean the area on and around the packaging line, using warm soapy
water and clean cloths. Thoroughly rinse area after cleaning.
 Sanitize the area on and around the packaging line, using an
approved sanitizer.
 Maintain area cleanliness before service begins and as needed
throughout service.
 Use only designated cloths for cleaning food spills.
2. Transport foods according to HACCP procedures
Policy: Food will be transported in a manner to ensure its quality and
safety.
Procedures: Trainees involved in the production or transportation of food
must be responsible for the safety of food handled. Steps
include:
 Preheating holding equipment.
 Calibrating thermometers each week or sooner, if dropped or
inaccurate.
 Using calibrated thermometers to take food temperatures.
 Discard cold foods that are not at or below 41ºF and hot foods that
are not at or above 135ºF.
 Cool hot cooked food that is at or above 135°F. The product must be
cooled to 70°F in 2 hours from the last 135°F reading. If food
temperature has not reached 70°F within 2 hours, dispose of the food.
Recommended procedure is cooling food to 70°F within 2 hours and to
41°F within 4 additional hours.
 Record the product name, date, temperature, and time on the
product.
 Store chilled food in refrigerator or freezer.
3. Store foods according to HACCP Procedures

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 Policy: All food, chemicals, and supplies should be stored in a manner that
ensures quality and maximizes safety of the food.
Procedures: Trainees who will be receiving and storing food must maintain
the storage areas, including dry, refrigerated and freezer storage, by following
these steps:
Storage Upon Receiving:
1. Place foods in the proper storage area (refrigerator or freezer) quickly to
avoid bacterial growth:
 41°F or lower – refrigerator temperatures
 26°F to 32°F or below – deep chill storage temperatures
 0°F or below – freezer temperatures
 50° to 70°F at 50 to 60% humidity – dry storage temperatures

2. Place foods into appropriate storage areas immediately upon receipt in

the following order:
 Refrigerated foods
Store foods in designated refrigerators. If food products are stored
together in a refrigerator, they should be placed on shelves in the
following order:
o prepared or ready-to-eat foods (top shelf)
o fish and seafood items
o whole cuts of raw beef
o whole cuts of raw pork
o ground or processed meats
o raw poultry (bottom)
 Frozen foods
 Dry foods

3. Keep all food items on shelves that are at least 6” above the floor to
facilitate air circulation and proper cleaning.
4. Store food out of direct sunlight.
5. Place chemicals and supplies in appropriate storage areas, away from
food.
6. Use First in First out (FIFO) rotation of products in all storage areas to
assure that oldest products are used first. Products with the earliest
use-by or expiration dates are stored in front of products with later dates.
Mixing old food with new food is not acceptable.
7. Make sure all goods are dated with receiving date and use-by date, as

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 appropriate.
8. Store food in original container if the container is clean, dry, and intact.
If necessary, repackage food in clean, well-labeled, airtight containers.
This also can be done after a package is opened. Food is NEVER put in
chemical containers and chemicals are NEVER placed in food storage
containers.
9. Store potentially hazardous foods no more than 7 days at 41ºF from date
of preparation.
10. Store pesticides and chemicals away from food packaging area and
storage areas. Pesticides and chemicals must be stored in original,
labeled containers.
Storeroom sanitation:
1. Maintain clean and uncluttered storage areas. Storage areas should be
positioned to prevent contamination from areas where garbage is stored.
2. Dispose of items that are beyond the expiration or “use by” dates.
3. Store all items on shelves at least 6” above the floor to facilitate air
circulation and proper cleaning.
4. Check for signs of rodents or insects. If there are signs of the presence of
rodents or insects, notify the unit supervisor.
Temperature Control:
1. Check the temperatures of all refrigerators, freezers, and dry storerooms
at the beginning of each shift. This includes both internal and external
thermometers, where appropriate.
 Refrigerator temperatures should be between 36 and 41ºF.
 Freezer temperatures should be between -10 and 0ºF.
 Storeroom (dry storage) temperatures should be between 50 and 70ºF.
2. Record temperatures on the appropriate temperature log with trainee’s
initial.
3. Notify your trainor immediately of any unacceptable temperatures.
4. Limit overloading refrigerated storage areas, as this prevents air flow and
makes the unit work harder to stay cold.
5. Use caution when cooling hot food in the refrigerator, as this warms the
unit and can put other foods into the temperature danger zone.
6. Keep units closed as much as possible to maintain proper temperatures.
7. Defrost all units on a regular schedule to aid in proper maintenance and
air circulation.
Assessment Method :
 Demonstration

Document No.
Date Developed:
JUNE 25, 2018 Issued
COOKERY NC ll
by:TESDA
Page 22 of 23
Packaging Prepared Developed by:
Food FERDINAND F. Revision # 00
ESTACIO
  Portfolio of assessment using performance criteria checklist

Performance Criteria Checklist

TASK SHEET 13.1-1&13.2-1
Trainee’s Group Name/#: _____________________ Date: _______________
Document No.
Date Developed:
JUNE 25, 2018 Issued
COOKERY NC ll
by:TESDA
Page 23 of 23
Packaging Prepared Developed by:
Food FERDINAND F. Revision # 00
ESTACIO
 Package foods according to needs
Direction: Rate the trainees against each of the following criteria. Put X (ekis) on
the appropriate box at the right side of each item to indicate how the trainee
performs the assigned task.
Evaluation or checking the effectiveness and results of this Yes No
activity requires analysis, honesty and objectivity.
Was the preparation and packaging done according to
HACCP procedures?
Was the transporting and storing of package foods done
according to HACCP procedures?
Was suitable attire used – clean gown and hairnets or clean
and complete chef uniform?
Were appropriate tools and utensils used in the packaging?
Was there evident of work simplification techniques?

Remarks: (Please check the appropriate box)

□ Satisfactory □ Not Satisfactory

Comments/Suggestions/Feedbacks:

_________________________________________________________________________________
__________________________________________________________________.

Trainer’s Name: __________________________

Document No.
Date Developed:
JUNE 25, 2018 Issued
COOKERY NC ll
by:TESDA
Page 24 of 23
Packaging Prepared Developed by:
Food FERDINAND F. Revision # 00
ESTACIO