SITHCCC026 Student Guide

SITHCCC026
package prepared
foodstuffs
First published 2022
Version 1.0
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
1: Introduction 7
2: Select food and packaging materials 9
3: Package and label foods 21
4: Complete work process 31
Chef’s Toolbox 37
SITHCCC026 Package prepared foodstuffs

SKUP, Lvl2, 601Bourke St, Melbourne | Version 1.1.23 | Next Review Dec. 2023 3
Application
This unit describes the performance outcomes, skills and knowledge required to package and label
prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food
and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that prepare,
package and label food. This could include restaurants, educational institutions, health
establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other
transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision. They
follow predefined organisational procedures and report any discrepancies to a higher-level staff
member for action.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite
SITXFSA005 Use hygienic practices for food safety.
Learning goals
• Check and select food that meets quality requirements for packaging.
• If there is a problem with quality refer to a higher level staff member.
• Select packaging materials appropriate for specific foods, storage or transport needs.
• Package food items using appropriate packaging.
• Follow organisational specifications and food safety procedures.
• Label foods according to labelling guidelines and specifications.
• Ensure that food items are not contaminated during packaging process.
• Follow food safety environmental requirements for food packaging area.
• Clean and sanitise work area to original condition.
• Identify and report on any unsafe or faulty equipment or materials (where applicable).
• Correct issues with equipment within your level of responsibility (where applicable).
• Store surplus food items in appropriate environmental conditions.

Fact Sheets
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 3 - Food Safety Laws, Regulations and Standards
• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 5 - Safe Food Handling
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
• Fact Sheet 7 - Cleaning and Sanitisation
• Fact Sheet 8 - Working Sustainably
• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance
Overlap alert
Learners may already be familiar with the following concepts:
• safe food handling
• hygienic work practices
• freshness and quality indicators
• safe food storage
• food labelling
• cleaning and sanitisation
• working sustainably
• equipment safety and cleaning.

You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of labelling, freshness and quality indicators and safe food handling.

1: Introduction
In this unit, we will be learning about packaging prepared foods. We package prepared food to protect
the food from contamination, prolong the shelf life, and show information about the food to customers.
Packaging the food preserves food quality and attracts customers. Customers can also evaluate food
quality from the package.
Packaging can protect the product from:
• chemical reactions
• light
• dust
• drying out
• bacterial growth
• enzymes that spoil foods
• transport damage.
During the packaging process, there is also potential for contamination to occur. You need to reduce
the risk of contamination by selecting food that is fresh and of good quality, and has been packaged
correctly.
Image by Norma Mortenson on Pexels

2: Select food and packaging materials
To ensure that you have a non-contaminated product, start with quality prepared foodstuffs and
packaging materials. Let’s look closer at quality requirements – including what to do if the quality is
not up to standards and how to choose the right packaging for the specific food, storage, or transport
needs of the end product.
Check and select food that meets quality requirements for

packaging
Image by nrd on unsplash
When choosing the foodstuff to be packaged, you need to consider the workflow, the prepared food
required to be packaged, as well as check the quality of the stock. Common indicators of spoilt stock
are:
• slime or slippery coating on meat, seafood, poultry, fruit, or vegetables
• mould (small spores that look like dots) on meat, fruit, vegetables, or dairy goods
• colour changes
• bad smells, which can include rotten, ammonia, or acidic odours
• strange texture, such as crisp and juicy fruits turning mushy or hard vegetables going soft. Also
look for abnormally squishy, grainy, or wrinkled food
• discolouration or where the product does not look as it should.

If any items or products are spoilt or contaminated, dispose of them immediately by following waste
disposal procedures. Follow the FIFO principle and check the used-by dates and best before dates of
the items.

SH ARE PL AT E
Discuss signs of quality in foodstuffs used for packaging with the group.
Your trainer will facilitate this discussion and begin with examples.
WH AT ’S C OOKI NG?
Look at the prepared foodstuffs available in your training kitchen. Check that those foods are
rotated and labelled, and that food in stock is fresh, quality, and has no signs of contamination or
spoilage.
Check that storage conditions are optimal by observing temperature gauges and taking
temperature measurements.
When choosing packaging:
• use clean, undamaged, and food-safe packaging
• only buy packaging from a trustworthy supplier
• know the product that will be packaged and check that the packaging is suitable
• ask the supplier or manufacturer for more information, if you are unsure whether the packaging is
suitable
• check the manufacturer's instructions or symbols to confirm that the packaging can withstand the
conditions it will be exposed to – such as freezing, microwaving, or placing in dishwashers.
Quality criteria for food to be packaged

Criteria for selecting food and packaging for products also include:
• portion size
• shelf life
• freshness
• visual appeal.
Correct portion size

The portion size needs to follow a standard recipe, the same as when you would serve a meal. Most
hospitality businesses use standard recipes to ensure consistent product quality, flavour, and portion
size.
This consistency allows the chef or manager to calculate the cost of each meal and ensure that they
reduce waste and regulate costs. It also ensures that they prepare the correct amount of food using

the right equipment and cooking methods every time. The portion size must ensure that the customer
feels satisfied with the dish but is not overwhelmed by the amount of food. Similarly, customers must
always feel that they have received value for their money from their packaged foodstuff.
Shelf-life
If you package foodstuff well, you can increase its shelf life. On the packaging, you must state the
used-by date or best before date. When the food was originally prepared, the process may have
involved the ‘cook-chill ESL’ cooking method (cooked at 90°C for 10 minutes) to extend the shelf life.
Another way to extend shelf life includes pressurising or heating the foodstuff and packaging, which
kills bacteria. However, this is usually only done in food processing factories, not within the food
industry.
LIFT THE LID
To learn more about packaging to extend the shelf life of fruits and vegetables, visit the following
website.
Website:
https://www.agric.wa.gov.au/sites/gateway/files/WA%20Food%20and%20Bevearge%20Packaging
%20Forum%20-%20Food%20safety%20and%20Shelf%20life%20extension%20-
%20Ralph%20Moyle%20AIP%20-%2030Oct2019.pdf – Department of Primary Industries and
Regional Development.
To learn more about how food processing businesses extend shelf life, watch the video below.
Video: https://www.youtube.com/watch?v=H6-9XS6Csvc (02:05) – Cronogard
Freshness
When selecting ingredients from stores, check for quality, freshness, and stock rotation – as well as
recipe requirements. Packaged foodstuffs must be fresh when packaged or shelf life will be lower and
the risk of foodborne illnesses will be higher.
Visual appeal
Packaged foodstuffs must look
as if they were purchased at a
restaurant. Customers
evaluate the way a dish will
taste before they even taste it.
This is why presentation is so
important. Visually evaluate
and adjust foodstuffs when
needed to maximise visual
appeal.
Image by Ferks Guare on Unsplash

SH ARE PL AT E
In a small group, work together to decide what factors you would consider when choosing
packaging for foods?
Refer quality issues to a higher-level staff member

When packaging foodstuffs, you may find issues with the prepared food or the packaging. If either is
contaminated or damaged, refer the issue to a person with a higher authority. This may be your chef,
manager, or supervisor.
You may refer the issue verbally or in the form of a waste report. Always communicate with the
relevant person first, then follow the required organisational procedure. In a kitchen environment, it is
important to have open communication with staff.
Australia New Zealand Food Standards Code

The Food Standards Code provide a framework for the responsibilities that food businesses have if
they are producing, manufacturing, or handling food.
Any business involved in the preparation, production, storage, and service of food must follow the
Food Standards Code. One of the main factors in the code is prevention.
Important definitions in the Food Standards Code are:
• “contaminant”
• “contamination”
• “potentially hazardous foods”.
“Contaminant”
A “contaminant” is any biological organism, chemical agent, foreign matter, or other substance that is
present in food, may compromise food safety, or affect the suitability of food to be eaten.
Contaminants include:
BIOLOGICAL Sources Suspected food items
• Meat and its products

Gastro-intestinal tract of
Salmonella spp • Milk and its products
humans and animals
• Egg products
• Flour confection
• Milk and its products

Staphylococcus Skin, hair, nose, and throat of
aureus humans and animals • Egg products
• Ham

• Ready-to-eat foods – such as cooked
food, sandwiches, and sushi
• Shellfish to be eaten raw

Vibrio Marine environment and
parahaemolyticus seafood • Undercooked shellfish
• Raw milk
• Soft cheese
Listeria Soil, faeces of humans and
• Poultry and meat
monocytogenes animals, sewage, and grease
• Cold dishes – such as salad, coleslaw,
and sandwiches
• Salad
Norwalk-like virus Sewage and shellfish • Raw vegetables
• Shellfish – such as oysters
Hepatitis A virus Sewage and shellfish • Shellfish – such as clams and oysters
CHEMICAL Suspected food items
Prohibited pesticides • Leafy vegetables
Toxins (fish) • Coral reef fish
• Corn
• Nuts/peanuts and their products

Mycotoxins
• Cereal
• Figs
PHYSICAL
• Glass fragments • Band-Aids • Pest droppings
• Dust • Nails • Hair
• Metal fragments • Bone or animal product
• Stones • Pests
“Contamination”
“Contamination” or “contaminated product” means the introduction or occurrence of a contaminant in
food and can cause food to become unsafe to eat.
“Potentially hazardous foods”

“Potentially hazardous foods” are those that are susceptible to bacterial growth and have to be kept at
certain temperatures to minimise the growth of any pathogenic (disease-causing) microorganisms.
LIFT THE LID
To learn more about the Australian Food Standards, read the following.
Website:
https://www.foodstandards.gov.au/publications/Documents/Safe%20Food%20Australia/FSANZ%20
Safe%20Food%20Australia_WEB.pdf
Your trainer will facilitate a group discussion about the key points in this chapter.
SH ARE PL AT E
In a small group, work together to decide what the procedure would be if a foodstuff or packaging
was not of good quality.
T IME FOR SOME FACT S
Read the following Fact Sheets:
• Fact Sheet 3 - Food Safety Laws, Regulations and Standards
• Fact Sheet 6 - Receiving, Storing and Maintaining Food (Section 1 & 3)
• Fact Sheet 10 - Workflow Planning

If you have already read these Fact Sheets, you can move on or review them to refresh your
memory.
Packaging materials appropriate for specific foods,

storage, or transport needs
Packaging is in direct contact with the food within. Therefore, it must be appropriate for the food being
packaged. Consider how the packaging will be stored and if it needs to be transported.
When packaging foodstuffs, ensure that you:
• use good hygienic practices
• store packaging in a secure and clean place
• consider how long and where the food will be stored in the packaging and check it will stay safe
under those conditions
• use appropriate cleaning and sanitising methods

• only reuse packaging or other materials if safe to do so (see the manufacturer’s instructions, if
you are unsure).
Features of packaging materials for food

Foodstuff packaging has many different uses, including:
• protecting the food
• making the food stackable and transportable
• preventing contamination
• holding the food and ensuring that it looks appetising.
Aseptically treated
Packaging must be sterilised to not contaminate the food in any way. In the aseptic treatment
process, the packaging material is heated to high temperatures for a short time. This prevents
contaminants from entering the food during the packaging process.
Capable of protecting food from damage

Packaging must keep the food within protected. Check that it is completely sealed and airtight to
prevent the food from coming into contact with contaminants.
Remember that containers must:
• be in good condition and kept clean
• be used only for food
• have a lid
• be kept away from other items (such as chemicals, pest control, or personal items)
• be filled quickly and closed as soon as they have been filled
• be kept closed until immediately before the food is needed or be placed in other temperature-
controlled equipment.
Image by Agenlaku Indonesia on Unsplash

Non-contaminating

Packaging must be made from food-grade material that suits the type of product. It must be clean and
sterilised (aseptically treated) to ensure that it does not contaminate the food. Some packaging can
leach chemicals into the food, so be sure that the packaging is food grade.
Appropriate dimensions for food

Packaging comes in various sizes, shapes, and materials. Depending on the portion size and the type
of foodstuffs, you need to choose the correct packaging size. It is the same when you plate food. For
example, you would not choose to serve the main meal on a side plate.
Stackable and transportable

Stackable food containers help save space and assist with
stock rotation (ensuring that newer stock goes on the
bottom of the stacked containers and the oldest stock is on top). Packaging also needs to be
transportable, which means that it will not leak food or liquid while being transported.
Some food businesses, such as catering companies, need to transport food to their customers. Two
main food safety issues need to be considered when transporting food:
• keeping the food protected from contamination
• keeping the food cold (5°C or colder) or hot (60°C or hotter) – if the food is potentially hazardous.
Some important points related to food safety and transportation include:
• Always protect food from contamination by keeping it covered. This means using containers with
lids or applying plastic film over containers. Packaging must be suitable and food safe.
• For short journeys, insulated containers can keep food cold.
• For long journeys, ice bricks can keep food cold and heat packs can keep food hot.
• Only pre-heated or pre-cooled food should be placed in insulated containers.
Visually appropriate to functional need

Packaging must be suitable for the product, while also looking visually appealing. Customers have
expectations of what the product should look like. For example, when you buy takeaway noodles, you
expect a noodle box.
SH ARE PL AT E
In small groups, discuss packaging materials appropriate for specific foods, storage, or transport
needs.
Your trainer will facilitate the discussion and begin by leading with examples.
Characteristics and uses of packaging materials

Packaging for food needs to be impressive because it will be the first thing that the customers see.
However, there are many different types of packaging materials used in the food industry. Each has
unique qualities and uses. Let’s look further at:

• plastic cling wrap
• plastic containers,
• foil containers
• polystyrene foam
• vacuum packaging (cryovac machine)
• recyclable packaging materials (including bio-plastics, cardboard, and bamboo).
Plastic cling wrap

Cling wrap, also called plastic wrap or food wrap, seals and maintains the freshness of food items in
bowls, plates, or containers. It is:
• microwaveable and suitable for use in the freezer to cover, protect, and seal food
• clear, so you can see the food within
• used for pre-prepared foods that are not ready for service
• suitable for any food – such as fruit, vegetables, seafood, meat, and poultry
• dispensable by a machine or able to be wrapped by hand.
LIFT THE LID
To learn more about cling wrap, watch the video below.

Video: https://www.youtube.com/watch?v=tP946ijY7P0 (01:23)
Plastic containers
Plastic containers come in a variety of sizes and
shapes, and they are usually stackable. Airtight
and sealed, plastic containers are suitable for
storing most items in the kitchen – from flour in the
dry stores to pre-prepared sauces in the cool
room.
Although they can be frozen, this is not
recommended. Doing so compromises the
container structure. Plastic containers can help
organise your food areas and can have clear
surfaces to see the products. Most plastic
containers are suitable for the microwave but
check the packaging or manufacturer’s
specifications to be sure. Image by Kim Deachul on Unsplash
Foil containers

Foil containers are made from aluminium, which is known for its heat transfer capabilities. It keeps
food warm for longer than other products and can be used in the oven to reheat food. It is perfect for
food such as lasagne or oven-baked pasta dishes.
Polystyrene foam
Polystyrene foam keeps food insulated and fresher for longer. It generally costs less than other
packaging materials, is breathable (transfers oxygen), and has insulating and cushioning qualities.
Because it is very lightweight, it is perfect for transporting fruits and vegetables. Most pre-packaged
meat products are sold in polystyrene with a cling wrap.
Polystyrene is made from styrene that is transformed into a foam material, called expanded
polystyrene (EPS) or extruded polystyrene (XPS). Styrene occurs naturally in foods such as
strawberries, cinnamon, coffee, and beef.
Today, polystyrene is less popular than it once was, because it is not recyclable and takes a long time
to decompose.
Cryovac machine (vacuum packaging)

Cryovac machines seal food inside plastic and remove all air inside with a vacuum. Also known as
wet packaging or vacuum-sealed packaging, it is effective at preventing bacteria growth. Vacuum
packaged food can be refrigerated or frozen to extend its shelf life to up to 12 months.
If meat is vacuum packaged, it is also juicier and tenderer – as enzymes break down its structure over
time. Vacuum packaging also displays the product well. For example, cheese packaged this way
allows the customer to see the cheese. This type of packaging can be used for a prepared dish, as it
would be served to a customer in a restaurant.
LIFT THE LID
To learn more about cryovac, watch the video below.

Video: https://www.youtube.com/watch?v=2SwAQWl_5U4 (05:32)
Recyclable packaging materials

Many customers are now more conscious of the environment and the impact of waste from packaging
materials. Businesses are switching to sustainable, recyclable, and biodegradable packaging to meet
these shifting preferences.
All plastic tableware is set to be banned (as plastic straws were) by mid-2023. The top trends for
packaging include sustainable, toxic-free, and re-fillable packaging. Recyclable packaging can include
bamboo, cardboard, bio-based PLA, melamine, and bio-plastics. It is used for all types of containers,
cups, cutlery, crockery (plates/bowls), and straws. These packaging types are recyclable or
decompose quickly to minimise the negative impact on the environment. Let’s look at bio-plastic,
cardboard and bamboo in further detail.

Bio-plastics
Bio-plastics are biodegradable and compostable plastics that are made from renewable materials,
such as starch from corn, sugarcane, or potato. These products have a high resistance to heat.
Image by Noodle Kimm on Unsplash

Cardboard
Cardboard is made from recycled and recovered paper. It makes packaging that is leak-proof for
certain types of foods, and it is available in many different shapes and sizes. Cardboard also allows a
business to market its product by printing on the packaging.
Fibre-based cardboard packaging is compact and strong, moisture-resistant, and easier and faster to
freeze (while maintaining integrity in humid conditions). This packaging can have a liner made from
paper or foil when suitable and provided that it meets all the requirements for hygiene and food
safety. Generally stackable and puncture resistant, this type of packaging is suitable for meat and
poultry, fish, fruit, and vegetables.
Bamboo
Bamboo has become a popular choice for sustainable packaging as it presents a renewable (sourced
from existing agriculture), compostable, and durable option for the food industry. It is made from the
bamboo plant, one of the fastest growing plants in the world, which reduces its carbon footprint.
Bamboo packaging has more workable strength than steel and has no toxins. It is suitable for hot and
cold foods and can be used in the oven, chilled, and frozen.
LIFT THE LID
To learn more about sustainable and recyclable packaging materials, watch the videos below.
• Lic Packaging Spa.

Video: https://youtu.be/2_6DQzFJhlE (02:35)
• Energy Observer.

Video: https://www.youtube.com/watch?v=MH-tBhbCPWA (02:40)
• Pursuite Enterprises.
Video: https://www.youtube.com/watch?v=SF8hNXVACuQ (00:45)
SH ARE PL AT E
In small groups, work out the different packaging materials that would be suitable for the following
foodstuffs:
• Beverages
• Dairy products
• Dry goods
• Frozen goods
• Fruit and vegetables
• Meat, poultry, or seafood.

Think about sustainable food packaging. Why is it important to consider sustainable food
packaging? Share your ideas in a group-wide discussion.

3: Package and label foods
It is important to package food according to safe food handling requirements. Packaging can
potentially make food unsafe or unsuitable for consumption. For example:
• harmful microorganisms may get into food from dirty or damaged packaging
• parts of the packaging may break off into food (such as glass or plastic fragments)
• chemicals may leach from packaging into food.
Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must:
• only use packaging material that is fit for its intended purpose
• only use material that is not likely to cause food contamination
• ensure that there is no likelihood that the food may become contaminated during the packaging
process.
Types of packaging that can be used for foods include:
• protective coverings – such as plastic film
• plastic items – such as containers, plates, and cups
• paper items – such as containers, plates, and cups.
Image by MK 2 on Unsplash

Requirements for packaging areas to avoid food
contamination
Good food safety and avoiding contamination are included in most cookery units because it is very
important to ensure that businesses make food that is safe to eat. This is done by controlling
temperatures, employing thorough cleaning and sanitising practices, and protecting food.
Ensure that you keep the following safe food handling procedures in mind regarding packaging:
• Use only clean, undamaged, and food-safe packaging.
• Buy from a supplier whom you know and trust.
• Make sure that the packaging is food-safe and suitable for the particular type of food.
• Check the manufacturer’s instructions or symbols to confirm that the packaging will be suitable
for the conditions it will be exposed to. These can include dry storage, freezing, microwaving,
and using in dishwashers.
• Always handle packaging following good hygiene practices.
• Store packaging in a clean and secure place.
• Use appropriate cleaning and sanitising packaging methods.
• Cut down on single-use packaging, wherever possible.
• Use a food-safe inner liner, if there is a risk of chemicals leaching into food.
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 5 - Safe Food Handling

memory.
Temperature control
When packaging food:
• minimise food danger zone times
• only take food from the cool room when you are going to use it
• use the food safety 2-hr/4-hr rule, cook chill ESL method, and thawing frozen food practices
• ensure that you use the correct storage conditions for chilled, frozen, and dry foods.

Cleaning and sanitising
Keep all areas, food containers, and equipment clean and sanitised by following cleaning schedules
and storage area checks.
Packaging area
Clean food preparation areas daily and throughout the day between shifts. This includes:
• benches
• floors
• walls (if required)
• stores
• heavy traffic areas – such as door and fridge handles.
Packaging equipment
Clean and sanitise all equipment used during the packaging process, or it will contaminate the food.
This can include:
• utensils
• containers
• machines – such as the cling wrap dispenser or Cryovac.
Recyclable packaging materials

Keep packaging materials in a sealed box or container in the dry stores. It must be kept dry, off the
floor, and free from dust and pests.
Protecting food
During the cleaning and maintenance of storage areas, staff must check for signs of pests. The
business must also have a pest control management process. If you are using baits, they must not be
in the food preparation area and be safe to use in food industries.
Separate anything that could contaminate the food from the food packaging area. During the
packaging process, ensure that there are no foreign objects in the food.
Contaminants
Contaminants can be biological, chemical, or physical. To ensure that you are controlling biological
contaminants, follow temperature, cleaning, and sanitising processes – and ensure that food safety
and hygiene practices have been used to avoid food contamination.
To ensure that chemicals cannot contaminate the food:
• store all chemicals in a separate storeroom away from all other products
• make sure that they are marked as safe to use in commercial kitchens

• follow the MSDS when using chemicals to sanitise
• check that the packaging is food safe, so that it does not leach chemicals into the food.
If food is contaminated, dispose of it immediately.
Pests
The packaging areas must be free of pests to ensure that the food is protected. You can ensure this
by:
• Maintaining appropriate provisions for screens and eliminating cracks, holes, and damp spots to
keep vermin out of the premises.
• Keeping the area clean with a cleaning schedule.

o If you notice that something is not clean – for example, there is a flour spill on the floor –
clean it immediately.
• Emptying, cleaning, and sanitising internal bins nightly.

o If rubbish bins are not maintained correctly, they can cause health and hygiene issues,
attract vermin, and create bad smells.
• Checking the stores regularly for any

signs of pests – such as droppings,
holes in packaging, or animal smells
and sounds.
To reduce the risk of pests:
• do not store food on the floor
• seal all holes and cracks in storage

areas
• make sure that all windows and doors

have insect screens
• dispose of rubbish regularly.

Image by Sandy Millar on Unsplash
Foreign objects
Foreign objects are also known as physical contaminants. It refers to items in food that can cause it to
not be safe to eat – including glass fragments, bandages, pest droppings, dust, nails, hair, metal
fragments, bone or animal product, or stones.
• If equipment is damaged during the packaging process, you cannot trust that the food will not
have a foreign object in it. You must throw it out.
• Good personal grooming habits will help prevent objects such as hair, nails, and bandages from
contaminating the food.
• A clean and sanitised work area, alongside correct preparation and cooking techniques will
prevent most other foreign objects from contaminating food.

SH ARE PL AT E
In small groups, discuss how you would ensure that food items are not contaminated during the
packaging process.
Packaging for specific food types

Certain types of food have a limited number of suitable packaging types. Here are some common
foodstuffs and packaging suitable for them.
Food type Suitable packaging
• PET bottles
• Cardboard (coffee cups)

Beverages
• Glass
• Bamboo and recyclable packaging material
• Cryovac
• Baking paper and plastic containers
• Foil
Dairy products
• Bio-plastic
• Recyclable packaging material
• Cardboard
Dry goods • Cardboard
• Plastic containers
• Cling wrap
• Plastic
Frozen goods • Cryovac
• Foil
• Polystyrene foam
• Polystyrene foam

Fruits and
vegetables • Cardboard
• Bamboo

Food type Suitable packaging
• Cling wrap
• Plastic
• Cryovac
Meat, poultry, or
seafood • Polystyrene foam
• Cardboard
• Bamboo
SH ARE PL AT E
In small groups, choose packaging for specific food items that your trainer will provide to you.
Share your choices with the rest of the class.
Organisational food safety procedures

It is important to package food according to safe food handling requirements. Packaging can
potentially make food unsafe or unsuitable for consumption. For example:
• harmful microorganisms may get into food from dirty or damaged packaging
• parts of the packaging may break off into food (such as glass or plastic fragments)
• chemicals may leach from packaging into food.

Safe and hygienic work practices are a part of the everyday procedures in all kitchens. Let’s look at
the various procedures that need to be followed when packaging prepared foodstuffs.
Food and safety procedures that must be followed when

packaging food
Here are some general procedures that must be followed when preparing food:
• Keep raw foods and ready-to-eat foods separate to avoid cross-contamination.
• Use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods – or wash
and sanitise utensils and cutting boards between uses.
• Clean and sanitise equipment before using it.
• Rinse fruits and vegetables in clean water to remove soil, bacteria, insects, and chemicals.
• Make sure that food is thoroughly cooked and the centre of the food has reached 75°C.
• Do not leave cooked food to cool for more than one hour. As soon as food has cooled, place it in
the refrigerator.

• Avoid the temperature danger zone, as bacteria grow quickly in high-risk foods that are kept at
temperatures between 5°C and 60°C.
• Thaw frozen food on the bottom shelf of the refrigerator to keep it out of the temperature danger
zone.
• Take extra care when preparing food that contains raw eggs, as bacteria on the eggshells can
contaminate the food.
• Consider using colour-coded utensils and chopping boards when preparing and serving food.
• Heat potentially hazardous food quickly to 60°C or hotter – ideally in two hours or less – when
reheating.
• Cool cooked potentially hazardous food to 21°C in two hours or less, then cool it further from
21°C to 5°C in four hours or less.
Image by cottonbro on Pexels
Safe food handling procedures that are relevant for packaging include:
• Use packaging material that is fit for its intended purpose.
• Use materials that are not likely to cause food contamination.

• Ensure that there is no likelihood that food may become contaminated during the packaging
process.
• Use only clean, undamaged, and food-safe packaging.

• Buy from a supplier whom you know and trust.
• Make sure that the packaging is food-safe and suitable for the particular type of food.
• Check the manufacturer’s instructions or symbols, so that you know whether the packaging will
be suitable for the conditions it will be exposed to. This can include dry storage, freezing,
microwaving, or using in dishwashers.
• Handle packaging using good hygiene practices.

• Store packaging in a secure, clean place.
• Use appropriate cleaning and sanitising packaging methods.

• Cut down on single-use packaging where possible.
• Use a food-safe inner liner, if there is a risk of chemicals leaching into food.
Labelling guidelines and specifications

When a business packages prepared foodstuffs, it must follow the laws and regulations set by:
• the Australia New Zealand Food Standards
• local, state or territory food safety regulations
• organisational requirements.
Let’s look at each of these in more detail.
Australia New Zealand Food Standards Code

ANZFS has created food standards for labelling to ensure that labels provide accurate information on
a product to consumers. These standards are enforced by the Australian states and territories.
The food standards codes relevant to labelling include:
• Labelling requirements:
o Food standard 1.2.1 Requirements to have labels or otherwise provide information
o Food Standard 1.2.2 Information requirements – food identification
o Food Standard 1.2.3 Information requirements – warning statements, advisory statements

and declarations
o Food Standard 1.2.4 Information requirements – statement of ingredients
o Food Standard 1.2.5 Information requirements – date marking of food for sale
o Food Standard 1.2.6 Information requirements – directions for use and storage
o Food Standard 1.2.7 Nutrition, health and related claims

o Food Standard 1.2.8 Nutrition information requirements
LIFT THE LID
To learn more about the labelling guidelines and specifications, watch the videos below.
• Video: https://www.youtube.com/watch?v=wgzzGOxRbT4 (02:51) – Studio Marché
• Video: https://www.youtube.com/watch?v=2vDwxl3pwUY (03:49) – Studio Marché
• Website: https://www.foodstandards.gov.au/industry/labelling/Pages/default.aspx – ANZFS
SH ARE PL AT E

In small groups, prepare a label for a product that your trainer will provide.
Look at the prepared food that has been packaged in your training kitchen and:
• check the label used
• identify if the labelling guidelines and specifications have been followed
• take a photo or document the label to share with the class.
Local, state or territory food safety regulations

As well as the Food Standards Codes, all labels are subject to fair trading laws and food laws in
Australia. All labels must be accurate, truthful, and provide clear information to customers.
These laws include:
• Competition and Consumer Act 2010 – Labelling must not give false, deceptive, or misleading
information to customers (information on ingredients must be accurate).
• National Trade Measurement legislation – Australia’s measurement system that covers

physical, chemical, biological, legal, and trade measurements.
• Country of Origin food labelling – Lets consumers know which country a product came from.
LIFT THE LID
To learn more about these laws and how they relate to labelling, visit the following websites.
• ANZFS.
Website: https://www.foodstandards.gov.au/consumer/labelling/truth/Pages/default.aspx
• Department of Industry, Science, Energy and Resources.

Website: https://www.industry.gov.au/policies-and-initiatives/national-measurement-institute
• ANZFS.
Website: https://www.foodstandards.gov.au/consumer/labelling/coo/Pages/default.aspx
Organisational food safety procedures and labelling specifications

Every kitchen will have labelling as a daily process. This is to ensure that food is rotated following the
FIFO principle. Labels will clearly display:
• when the prepared food was made
• who made it

• what the used-by-date is
• if there are any allergens, dietary requirements, or nutritional advice (such as gluten-free, vegan,
or vegetarian).

4: Complete work process
Once you have packaged the prepared foodstuffs, you need to:
• restore the work area to its original condition
• report any faulty or unsafe equipment
• and store any food that was not used.
Restore work area to original condition

Cleaning and sanitising are a large part of
the end-of-service process. All benches,
equipment, utensils, and floors need to be
clean and sanitised. This includes:
• cleaning and sanitising all areas by

measuring and using the required
cleaning agents as per their
labels/material safety data sheet
(MSDS)
• disposing of all spoilt stock safely, to

minimise negative environmental
impacts and waste
Image by Edgar Castrejon on Unsplash
• removing rubbish
• moving old stock to the front and placing surplus behind, to ensure that old stock is used first
• labelling items following the correct colour coding, including any dietary requirement
• checking the environmental conditions and cleanliness of all storage areas and equipment
regularly, to maintain stock at optimum quality.
Unsafe or faulty equipment or materials

During the process of cleaning the equipment, ensure that you use cleaning chemicals (adhering to
MSDS requirements and manufacturer’s requirements) and identify any hazards related to the
equipment. If the equipment is found to be faulty or unsafe, remove and report the hazard.
• If the problem is within your role and you can fix the issue, take corrective action and record it as
per the organisational policies and procedures.
• If the problem is not within your responsibility or requires a technician, record and report the
issue to a person that has a higher authority.
Communicating or fixing the issue could include:
• informing the chef, supervisor, or manager
• contacting the supplier, manufacturer, or contractor (such as a plumber or electrician)
• disposing of spoilt or contaminated food

• completing organisational documentation, as per the appropriate procedures.
Store surplus food

Any food items that were not used in the packaging
process need to be stored in a cool room, freezer, or
dry store. When storing food, ensure that you:
• update the label (if required)
• store the item in a food-grade storage container
• check the condition of food containers before use

and throw out those that are cracked, split, or
have poorly fitting lids
• make sure any cling film or foil covers the

container tightly
• check the temperature of fridges, cool rooms, and

freezers Image by Ello at Unsplash
• check for signs of humidity and moisture in dry stores
• check packaged foods for signs of contamination, spoilage, or pest infestation
• check dry stores for signs of pest infestation
• make sure that food storage areas have sufficient lighting to assist with identifying spoiled and
contaminated foods
• check for adequate ventilation in the kitchen area to reduce condensation build-up.
Appropriate environmental conditions

With any food item, ensure that the product is in date and fresh. Food safety standards require that
food is labelled and rotated to ensure freshness and quality.
Food can be broken down into three groups and each group has specific storage requirements.
• Dry goods – Kept in the dry stores
• Chilled goods – Kept in the refrigerator or cool room
• Frozen goods – Kept in the freezer
Each food type has different storage conditions to ensure the best quality, freshness, and prolonged
shelf life – including:
• temperature,
• humidity,
• moisture,
• exposure to sunlight, and
• accidental damage through people traffic.

L IFT T H E L I D
To learn more about food safety storage and temperatures, visit the following website.
Website: https://www.foodsafety.com.au/blog/food-safety-storage-and-temperatures
If you have already completed this activity, you do not need to do it again.
• Fact Sheet 6 - Receiving, Storing and Maintaining Food (Section 2)
• Fact Sheet 7 - Cleaning and Sanitisation
• Fact Sheet 8 - Working Sustainably
• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance Assessor

memory.
L IFT T H E L I D
To learn more about the requirements to restore the work area to its original conditions, watch the
video below.
LP South Food Operations.
Video: https://www.youtube.com/watch?v=DiUCpnlDzeo (06:39)
If you have already completed this activity, you do not need to do it again.
SH ARE PL AT E
Look at the end-of-service procedures in your training kitchen. Do you have a checklist that you
follow? Use this to record end-of-service outcomes and provide them to your trainer.
WAT CH AND L EARN
Your trainer will show you how to package prepared foodstuffs for a range of food types.

Your trainer will provide you with prepared foodstuffs from a range of food types and various
packaging materials.
During this activity you will need to:
• check and select food that meets quality requirements for packaging
• refer to a higher-level staff member, if there is a problem with quality
• select packaging materials appropriate for specific foods, storage, or transport needs
• package food items using appropriate packaging.
• follow organisational specifications and food safety procedures
• label foods according to labelling guidelines and specifications
• ensure that food items are not contaminated during the packaging process
• follow food safety environmental requirements for the food packaging area
• clean and sanitise the work area to its original condition
• identify and report any unsafe or faulty equipment or materials (where applicable)
• correct issues with equipment within your level of responsibility (where applicable)
• store surplus food items in appropriate environmental conditions.

If you identify any issues with any ingredients, utensils, or equipment, speak to your trainer
immediately.
L ET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do differently next time.

Image by Ray Shrewsberry on Unsplash

Chef’s Toolbox
Use these pages to record recipes, tips, and useful resources to add to your Fact Sheets. That way,
at the end of your course, you have a set of references that you can take with you into the workforce.

Definitions
• Aseptically treated – Packaging material that has been sterilised and is not going to
contaminate the food in any way.
• Australia New Zealand Food Standards Code – The Food Standards Code provide a
framework for the responsibilities that food businesses have if they are producing,
manufacturing, or handling food. Any business involved in the preparation, production,
storage, and service of food must follow the Food Standards Code.
• Bamboo packaging – Packaging made from the bamboo plant, one of the fastest growing
plants in the world. This makes bamboo products renewable, biodegradable, and compostable
– reducing their carbon footprint.
• Bio-plastics – Biodegradable and compostable plastics that are made from renewable
materials – such as starch from corn, sugarcane, or potato. They have a high resistance to
heat.
• Cardboard – Packaging made from recycled and recovered paper. It is leak-proof for certain
types of food and comes in many different shapes and sizes.
• Contaminant – Any biological organism, chemical agent, foreign matter, or other substances
that are present in food and may compromise food safety or the suitability of food to be eaten.
• Contaminated food – The introduction or occurrence of a contaminant in food, which can

cause the food to become unsafe to eat.
• Cryovac machine (vacuum packaging) - A machine used for packaging. The food is placed
inside plastic that is then sealed – with all air being removed with a vacuum.
• Foil containers – Packaging made from aluminium, which is known for its heat transfer
capabilities.
• Plastic cling wrap – Packaging used for sealing and maintaining the freshness of food items
in bowls, plates, or containers. It is microwaveable and suitable for use in the freezer to cover,
protect, and seal foods.
• Plastic containers – Packaging that comes in a variety of sizes, shapes, is usually stackable.
Airtight and sealed, plastic containers are suitable for storing most items in the kitchen – from
flour in the dry stores to prepared sauces in the cool room.
• Polystyrene foam – Packaging made from styrene that is transformed into a foam material,
called expanded polystyrene (EPS) or extruded polystyrene (XPS). It keeps food insulated and
fresher for longer. Polystyrene generally costs less than other packaging materials, is
breathable (transfers oxygen), and has insulating and cushioning qualities.
• Potentially hazardous foods – Foods that are susceptible to bacterial growth and have to be
kept at certain temperatures to minimise the growth of any pathogenic (disease-causing)
microorganisms.
• Recyclable packaging – Packaging that is recyclable or decomposes quickly to minimise the

negative effects on the environment. It can include bamboo, cardboard, bio-based PLA,
melamine, and bio-plastics.


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SITHCCC026

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SITHCCC026 Package prepared foodstuffs

• If there is a problem with quality refer to a higher level staff member.

• Package food items using appropriate packaging.

• Follow organisational specifications and food safety procedures.

• Label foods according to labelling guidelines and specifications.

• Follow food safety environmental requirements for food packaging area.

• Clean and sanitise work area to original condition.

• Store surplus food items in appropriate environmental conditions.

SITHCCC026 Package prepared foodstuffs

• Fact Sheet 3 - Food Safety Laws, Regulations and Standards

• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 7 - Cleaning and Sanitisation

• Fact Sheet 8 - Working Sustainably

• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

• safe food handling

• hygienic work practices

• freshness and quality indicators

• safe food storage

• cleaning and sanitisation

• equipment safety and cleaning.

SITHCCC026 Package prepared foodstuffs

Packaging can protect the product from:

• enzymes that spoil foods

Image by Norma Mortenson on Pexels

SITHCCC026 Package prepared foodstuffs

Check and select food that meets quality requirements for

Image by nrd on unsplash

• slime or slippery coating on meat, seafood, poultry, fruit, or vegetables

• bad smells, which can include rotten, ammonia, or acidic odours

• discolouration or where the product does not look as it should.

SITHCCC026 Package prepared foodstuffs

When choosing packaging:

• use clean, undamaged, and food-safe packaging

• only buy packaging from a trustworthy supplier

Quality criteria for food to be packaged

Correct portion size

SITHCCC026 Package prepared foodstuffs

LIFT THE LID

SITHCCC026 Package prepared foodstuffs

Refer quality issues to a higher-level staff member

Australia New Zealand Food Standards Code

• “potentially hazardous foods”.

BIOLOGICAL Sources Suspected food items

• Meat and its products

• Milk and its products

SITHCCC026 Package prepared foodstuffs

• Shellfish to be eaten raw

Norwalk-like virus Sewage and shellfish • Raw vegetables

• Shellfish – such as oysters

CHEMICAL Suspected food items

Prohibited pesticides • Leafy vegetables

Toxins (fish) • Coral reef fish

• Nuts/peanuts and their products

• Glass fragments • Band-Aids • Pest droppings

• Dust • Nails • Hair

• Metal fragments • Bone or animal product

“Potentially hazardous foods”

SITHCCC026 Package prepared foodstuffs

LIFT THE LID

T IME FOR SOME FACT S

Read the following Fact Sheets:

• Fact Sheet 3 - Food Safety Laws, Regulations and Standards