LEARNING ACTIVITY SHEET

Name: ______________________________ Date: ___________________

Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Functions of food packaging and its importance
Learning Targets: I can identify the importance and functions of packaging
(TLE_HECK9-12P IVi-19)
st
21 Century Skills: critical thinking skills
Institutional Values: critical thinking skills
Resources: Retrieved from: Technical – Vocational – Livelihood Home Economics Cookery
Manual pp., 187
Type of Activity: Concept Note / Written Activity
Learning Concept:
What is Food Packaging?
Food Packaging is used to allow for easy transport of goods, protect the integrity of
food products, and ensure separation from harmful chemicals, particles, bacteria, and pests. It
also allows for food labeling and other information for consumers such as ingredients allowing
you to adhere to any laws and regulations regarding labeling of for-consumption goods.
The main objective of packaging is to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging is essential
to achieve both these objectives:
Importance of Food Packaging
1. Food packaging is very important in order to increase the shelf life of it and in order to
prevent it from any kind of damage whether it is physical damage or it is the attack of
microorganisms. It provides a huge number of benefits to each one of us who are using
it.
2. Food packaging also protects the food from the exposure of the air due to which the food
gets prevented from getting spoil.
Functions of Food Packaging
1. Provide a barrier against dirt and other contaminants thus keeping the product clean.
2. Prevent losses. For example, packages should be securely closed to prevent leakage.
3. Protect food against physical and chemical damage. For example, the harmful effects of
air, light, insects, and rodents. Each product will have its own needs.
4. Protect food against physical and chemical damage. For example, the harmful effects of
air, light, insects, and rodents. Each product will have its own needs
5. Package design should provide protection and convenience in handling and transport
during distribution and marketing
 Help the customers to identify the food and instruct them how to use it correctly
 Persuade the consumer to purchase the food
 Cluster or group together small items in one package for efficiency. Powders and
granular materials need containment
 Marketing - The packaging and labels can be used by marketers to encourage potential
buyers to purchase the product.
 Correct packaging prevents any wastage (such as leakage or deterioration) which may
occur during transportation and distribution.
Learning Task:
A. Directions: With the aid of the Double Bubble Map Graphic Organizer, write down the
functions and importance of food packaging. Write your answer inside the circle.
 FOOD
FUNCTIONS IMPORTANCE
PACKAGING

B. Directions: Read and analyze carefully the statements below. Put a check (/) on the box
before each statement if it identifies the functions of food packaging and cross (x) if
not.

1. Protects the food from the exposure of the air due to which the food gets prevented
from getting spoil.
2. Protect food against physical and chemical damage.
3. Provide a barrier against dirt and other contaminants thus keeping the product clean.
4. Keep the food in good condition until it is sold and consumed, and to encourage
customers to purchase the product.
5. Help the customers to identify the food and instruct them how to use it correctly.
 LEARNING ACTIVITY SHEET

Name: ______________________________ Date: ___________________

Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Types of packaging materials
Learning Targets: I can identify the different types of packaging materials
(TLE_HECK9-12 IVi-19)
21st Century Skills: critical thinking skills
Institutional Values: critical thinking skills
Resources: Retrieved from: Technical – Vocational – Livelihood Home Economics Cookery
Manual pp., 188 – 191
Type of Activity: Concept Notes
Written Activity
Learning Concept:
Food packaging uses a variety of different materials to protect food and provide surfaces
for labeling. The types of material used in your food packaging will depend on your preferences
and the food products that you’re storing. Most food packaging consists of either glass,
cardboard, metal, or plastic. In many developing countries the most commonly used food
packaging materials include:
1. LEAVES
Banana leaves are often used for wrapping certain types of food (e.g.
suman). They do not however protect the food against moisture, oxygen,
odors or micro-organisms, and therefore, not suitable for long-term
storage.

2. VEGETABLE FIBERS
These include bamboo, banana, coconut, and cotton fibers. These natural
materials are converted into yarn, string or cord which will form the
packaging material. These materials are very flexible, have some
resistance to tearing, and are lightweight for handling and transportation
vegetable fibers do not provide protection to food which has a long shelf-
life since they offer no protection against moisture pick-up, micro-
organisms, or insects and rodents.
3. WOOD
Wooden shipping containers have traditionally been used for a wide
range of solid and liquid foods including fruits, vegetables, tea and beer.
Wood offers good protection, good stacking characteristics and strength.
The use of wood continues for some wines and spirits because the
transfer of flavor compounds from the wooden barrels improves the quality
of the product.

4. PAPER is an inexpensive packaging material. It is however highly

absorptive, fairly easily torn, and offers no barrier to water or
gases.
The degree of paper re-use will depend on its former use, and therefore
paper that is dirty or stained should be rejected. Newsprint should be used
only as an outer wrapper and not be allowed to come into direct contact
with food, as the ink used is toxic.

5. EARTHENWARE
Earthenware pots are used worldwide for storing liquids and solid foods such as curd, yoghurt,
beer, dried food, and honey. Corks, wooden lids, leaves, wax, plastic sheets, or combinations of
these are used to seal the pots.

6. GLASS
Glass has many properties which make it a popular choice as
a packaging material:
 Glass is able to withstand heat treatments such as
pasteurization and sterilization.
 Does not react with food.
 Protects the food from crushing and bruising
 Resistant to moisture, gases, odors and
microorganisms
 Re – usable, re – sealable and recyclable
 Transparent, allowing products to be displayed. Colored glass may be used
either to protect the food from light or to attract customers
Disadvantages of using glass as packaging materials
 Glass is heavier than many other packaging materials and this may lead to
higher transport costs
 It is easy to fracture, scratch and break if heated or cooled too quickly
 Potentially serious hazards may arise from glass cracks or fragments in the
food.
7. PLASTICS
Plastics are extremely useful as they can be made in either
soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility. The filling and
sealing of plastic containers is similar to glass containers.
Flexible films are the most common form of plastic. Generally,
flexible films have the following properties:
 Cost is relatively low.
 Good barrier properties against moisture and gases.
 Heat sealable to prevent leakage of contents.
 Have wet and dry strength.
 Easy to handle and convenient for the manufacturer, retailer, and
consumer.
 Little weight to the product.
 Fit closely to the shape of the product, thereby wasting little space during
storage and distribution.
8. METAL
Metal cans have a number of advantages over other types of
containers:
 Metal cans provide total protection of the
contents.
 Metal cans are tamperproof.
 Metal cans are convenient for presentation.
Disadvantages of metal food packaging materials:
 Heavier than other materials, except glass, and therefore have higher
transport costs
 The heat treatment associated with the use of metal cans is not suitable
for small-scale production

Learning Task:
 A. Word Hunt!
Directions: Look at the puzzle below and find the different packaging materials. Identify
and encircle or color at least five (5) of them.

Z X V B F E S C D H N C B H D T V D F
S D F G F G A G S G H X C V J C A B G
S A G X A V B R R F B Z S D O O W F D

R G L H V S C I T S A L P G H V S G V

E Q A E D F C V G H F D C T R T Z L C
F H S I H K S E V A E L I H T E R A S
A R S E R E V F B D A N K S F R E T W
C F R E I F D D G N D F W A D F D E E

R Q P V H S S S R D F B F A X A V M G
X A G D W A A A D A V C V C R F C A J
P X F V E G E T A B L E F I B E R S G

B. Directions: Read and understand thoroughly the following sentences. Identify what
packaging materials is being referred to in the sentences. Write your answer on the
space provided before the number.

_________________1. These natural materials are converted into yarn, string or cord
which will form the packaging material, and are very flexible, have
some resistance to tearing, and are lightweight for handling and
transportation.
_________________2. Packaging materials that are extremely useful as they can be
made in either soft or hard forms, as sheets or containers, and
with
different thickness, light resistance, and flexibility.
_________________3. Are used worldwide for storing liquids and solid foods such as
curd, yoghurt, beer, dried food, and honey.
_________________4. It is an inexpensive packaging material and highly
absorptive, fairly easily torn, and offers no barrier to water or
gases.
_________________5. These packaging materials do not protect the food against
moisture, oxygen, odors or micro-organisms, and therefore, not
suitable for long-term storage.
 LEARNING ACTIVITY SHEET
Name: ______________________________ Date: ___________________
Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Labeling of packaged food
Learning Targets: I can label food according to industry standards (TLE_HECK912PF-IVj- 20)
21st Century Skills: critical thinking skills
Institutional Values: critical thinking skills
Resources: https://www.food.gov.uk/business-guidance/packaging-and-labelling
Type of Activity: Concept Notes / Written Activity
Learning Concept:
All prepacked food requires a food label that displays certain mandatory information. All
food is subject to general food labelling requirements and any labelling provided must be
accurate and not misleading to help you make informed choices about what you and your family
eats.
The following information must appear by law on food labels and packaging:
1. Name of the product
The name of the food must be clearly stated on the packaging and not be misleading.
This must be sufficiently descriptive to inform the consumer of the true nature of the food
and to enable it to be distinguished from products with which it might otherwise be
confused. Most products will fall into this category and require a descriptive name.
2. List of ingredients
Ingredients must be listed in order of weight, with the main ingredient first according to
the amounts that were used to make the food.
3. Quantity of certain ingredients
Tells a consumer the percentage of particular ingredients contained in a food product.
4. Net quantity
The net quantity of contents (net quantity statement) is the statement on the label which
provides the amount of food in the container or package. It must be expressed in weight,
measure or numeric count. If the food is a liquid, it should be expressed in fluid measure
(e.g., fl oz).
5. Date of minimum durability
Food labels must be marked with either a ‘best before’ or ‘use by’ date so that it is clear
how long foods can be kept and how to store them.
6. Any special storage instructions or conditions of use
7. Name and address of manufacturer
Food businesses must include a business name and address on the packaging or food
label. This must be either: the name of the business whose name the food is marketed
under; or the address of the business that has imported the food
8. Place of origin of the foodstuff if its absence might mislead the consumer to a
material degree
The indication of the country of origin or place of provenance of a food shall be
mandatory where failure to indicate this might mislead the consumer as to the true
country of origin or place of provenance of the food. Consumers might be misled without
this information.
9. Instructions for use where necessary
10. Instructions on how to prepare and cook the food appropriately, including for heating in a
microwave oven, must be given on the label if they are needed. If the food must be
heated, the temperature of the oven and the cooking time will usually be stated.
11. Allergen Information
The name of the food source of a major food allergen must appear: In parentheses
following the name of the ingredient. Immediately after or next to the list of ingredients in
a “contains” statement. Example: “Contains wheat, milk, and soy.”

Learning Task:
Directions: Look and analyze the picture below and identify what food labels is
illustrated in the picture. Write your answer on the lines after each number.
1

3 4 5 6

1. ________________________
2. ________________________
3. ________________________
4. ________________________
5. ________________________
6. ________________________
7. ________________________
8. ________________________
9-10. Why are food labels important?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________