WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

AGRI-FISHERY ARTS
FOOD/FISH PROCESSING 12
SECOND
LEARNING SEMESTER

MODULE WEEK 5-6

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 MODULE
IN
FOOD/FISH PROCESSING
GRADE 12 SHS

QUARTER 3
WEEK 5-6
DAY 1-10

PACKAGE FINISHED/PROCESSED
FOOD PRODUCTS
(TYPES OF FOOD PACKAGES AND
CONTAINERS)
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Romeo G. Uganiza Efren D. Marcos
Joseph C. Salvador
Layout Artist: Jhone Terence C. Marucut
Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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Lesson
TYPES OF FOOD PACKAGES
2 AND CONTAINERS

Types of food packages and containers used in food packaging will be

discussed in this module.
Through the discussion, you are expected to attain the following:

Content Standard:
Demonstrate an understanding of packaging of finished/processed food
products.

Performance Standard:
Demonstrate the procedures in packaging of finished/processed food
products independently.

Learning Objectives:
1. Explain the different food packages and containers used in food packaging;
and
2. Select, inspect, and prepare the different food packages and containers used
in food packaging.

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 What I Know

Before you go over with this module, try answering the Pre-Test. This will
enable you to find out what you already know and what you still need to know about
the lesson. Good luck!
Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. This packaging material is resistant to high temperature but has poor quality in low
temperature and becomes brittle.
A. polyamide B. polyethylene
C. polypropylene D. polystyrene

2. Which of the following does not belong to the group?

A. expanded polystyrene B. polypropylene
C. polystyrene D. polyvinylchloride

3. This packaging containers are popular for transporting fish from the wharf to the
processing plant but difficult to clean due to the trapped water in the ridges.
A. polyamide B. polyethylene
C. polypropylene D. polystyrene

4. This container is effective for chilling fish because it can resist extreme heat and
can retain coldness inside.
A. polyamide B. polyethylene
C. polypropylene D. polystyrene

5. This is treated with polystyrene pellets wherein the pellets are heated in steam to
expand the material to produce a cellular shape.
A. expanded polystyrene B. polypropylene
C. polystyrene D. polyvinylchloride

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 What’s In

Activity 1
Before you proceed to the lesson, try to identify what packaging materials are the
given pictures. Write your answers on a separate paper.

Pictures Name of equipment/machine

1._____________

2._____________

3._____________

4._____________

5._____________

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 What’s New

Before we go further, try to recall the meaning of some terms which you might have
come across.
Definition of terms:
EXPANDED treated with polystyrene pellets wherein the pellets are heated in
POLYSTYRENE steam to expand the material to produce a cellular shape
FILMS web materials with thickness of 0.25mm
LAMINATES made of two or more basic films held together by adhesives
PLASTICIZED soft plastics and used in the making of films
PVC
POLYAMIDE tough, grease-resistant, less permeable to gases, and has a
moisture permeability
POLYSTYRENE a transparent and has low obstruction to water vapor and gases
RIGID PVC hard and is used in the production of trays due to its waterproof and
gas barrier properties
SHEET web materials with more than 0.25 mm thickness

What is It

TYPES OF FOOD PACKAGES AND CONTAINERS

Packing of fish and other products is defined as a wrapping or enclosure of

fish and other products in attractive and colorful materials for the purpose of
protection and preservation of products as well as to give eye appeal to the
consumers/buyers. Packaging protects the products from any form of loss, damage,
deterioration, or spoilage and contamination during handling and distribution.
Attractive package gives good eye appeal to the consumer/buyer. Good package
promotes good market of the product; thus, suitability and profitability of the product
occur.

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 Packaging extends shelf-life of fishery products. For instance, vacuum-
packed dried fish will last for a year due to no oxidation. Good packaging materials
serves as a medium of communication to the consumer/buyer especially the
complete information stated on the label about the product. This eliminates high
labor cost and improves marketing aspect. It is also easy to handle, open, use, and
dispose. Lastly, a good packaging material fits into the cabinets, shelves, freezers,
refrigerators, and other storage areas.

Different packaging materials

A. PLASTICS

Plastics are organic polymeric materials that can be molded into the desired
shape. The lightness and versatility of these have been confirmed over decades in
the processing and packaging of food. Plastic containers and packaging protect
against the contamination of food and offer adequate mechanical strength.

Due to a lower cost and lower energy consumption during manufacturing,

plastics have replaced traditional packaging materials. In addition, they can preserve
and protect the food for longer, minimizing the use of preservatives.

In relation to the consumer, they are easy to handle and open, and offer an
effective surface for printing labels or brands. However, although plastics are
recyclable materials, they are pollutants.

Cellulose is a biodegradable substance obtained from the cell wall of many

vegetables and fungi. It was the first transparent film that was used in packaging and
is currently used for confectionery and pastry products, in situations where vapors
need to “breathe” to avoid deforming the product.

1. Hard Plastics

Hard plastics are not flexible or elastic which are used for retail packaging in
the production of trays and form-fill packs of fishery products. Likewise, hard plastics
are light, durable, and resistant to corrosive substances and water. They are
manufactured using polystyrene, expanded polystyrene and polyvinyl chloride
(Subansinghe, 1993).

Polystyrene. This is transparent and has low obstruction to water vapor and
gases. When treated with other materials like synthetic rubber, this can be
easily shaped and molded with pressure.

Expanded polystyrene. This is treated with polystyrene pellets wherein the

pellets are heated in steam to expand the material to produce a cellular
shape. This is used in tray molding.

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 Polyvinyl Chloride (PVC). There are two types of PVC, namely, plasticized,
and rigid. Plasticized PVC are soft plastics and used in the making of films.
Rigid PVC is hard and is used in the production of trays due to its waterproof
and gas barrier properties.

2. Films
Films are web materials with thickness of 0.25mm. Materials more than 0.25
mm thickness is called sheet. In choosing plastic films for packaging, consider the
specific properties such as tensile strength, puncture resistance, flex/crack
resistance, water vapor and gas barrier, clarity, and gloss and heat sealability
(Hermes, 1998).
Films are classified into two groups, namely, basic and laminates. Basic films
consist of single-layer film. Laminates contain two or more basic films glued or
bonded together by heat or adhesive (Hermes, 1998).

Basic Films

Below are different types of basic films:

1. Polyethylene (PE). PE is also called as polyethylene and used commonly

due to its low cost, relative strength, and flexibility even at low temperature
(Hermes, 1998). PE is heat sealable but cannot be utilized in the
manufacture of boil-in-bag pouches (Bremmer,1985).
Applications:
✓ can be made into small bags
✓ big bags for bulk packaging
✓ pouches and wrappings
✓ generally, for food packaging
✓ pharmaceutical packaging
✓ industrial use
2. Polypropylene (PP). PP has better protective properties because it is
resistant to high temperature. However, it has poor qualities in low
temperature and becomes brittle (Pane and Pane, 1983).
Applications:
✓ can be made into small and big bags and pouches
✓ wrappings and sacks
✓ for food packaging
✓ for industrial use

3. Polyamide (PA). This is commonly called as nylon PA which is tough,

grease-resistant, less permeable to gases, and has a moisture
permeability. It also possesses good stretch properties and is stable over a
wide range of temperatures; hence, it can be used in boil-in-bag pouches
(Hermes, 1998).

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 Polyamides are a type of polymer that can be found in nature such as wool, or
synthetically, like nylon. They are used for boiled products in bags, frozen
foods, fish, meat, vegetables, and processed meat and cheese.

4. Polyester (PET). It has excellent gloss, low gas permeability, low moisture
transmission, high tensile strength, and can be used in a very wide range of
temperatures up to 300°C. It is oftentimes laminated with polyethylene due
to its poor heat-sealing properties (Kail. 1985).

5. Polyvinyl chloride (PVC). This is hard and glossy, but grease resistant
and brittle at all temperatures. Its film can be made into shrinkable forms
with low temperature stability by using special treatment methods (James,
1985).

6. Polyvinylidene chloride (PVDC). This is commercially known as saranor

Cryovacs. This is one of the most protective films because it is shrinkable
and capable of withstanding low freezing temperature (Samuels, 1985).

7. Ethylene-vinyl acetate (EVA). This has a good impact strength, good

permeability, and high cling attributes. The material is used in the
lamination of frozen products (Hermes,1998).

A water bottling production line

Laminates

Laminates are made of two or more basic films held together by adhesives.
They provide better protection to food due to improved barrier properties. They are
used in (1) boil-in-bag, and (2) retort pouch pack.

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 1. Boil-in-bag. The suitable material in this type of container is modified
polyethylene with polyester or nylon lamination. This is commonly used for
light cooking fishery products.
2. Retort pouch pack. This is made from laminates of polyester/aluminum
film and polyolefine like polyethylene. The layers are bonded together with
glue of high performance. Its use is preferable due to less heat damage of
texture and nutrient.

Plastic Box Packaging Containers

Plastic is used to characterize a wide range of materials like polyethylene

and polypropylene. High density polyethylene and polypropylene are widely used in
the manufacture of modern-day containers (Subasinghe, 1993). Plastic box
packaging containers are classified into (1) polyethylene, (2) polypropylene, and (3)
polystyrene orstyrophore.

1. Polyethylene. This is classified into low density (0.910 g/cm³ to

0.925g/cm³) and high density. High polyethylene is divided into two types
namely, Type III with density of 0.941g/cm³ to 0.959g/cm³ and Type IV with
density of 0.960g/cm³ and above (Wheaton and Lawson, 1985).

By and large, polyethylene has excellent toughness being resistant to

chemicals, oil, and grease, inert to food, and has extremely low water vapor
transmission properties (Hermes, 1998).

Moreover, high density polyethylene containers are effective in the chilling

of fish. These containers can resist extreme heat and cold because they
can retain coldness inside.

2. Polypropylene. This has high resistance to grease and most chemicals,

provides a good barrier to water vapor, and can withstand high
temperatures due to high softening point, but has low density around
0.9202g/cm³ and superior processability (Murray and Gibson, 1971).
Likewise, polypropylene is lighter, stronger, and more rigid than
polyethylene.

3. Polystyrene or styrophore. Polystyrene is penetrable to water vapor,

oxygen and carbon dioxide and has low water absorption around 0.04 % to
0.05%. Normally, polystyrene has density of 1.0g/cm³ to 1.1g/cm.
Chemically, it is resistant to weak acids like pH 6.0 to pH 6.5, bases, and
vegetables oils.

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 Locally, polystyrene boxes are popular for transporting of fish from the wharf
to the market or processing plant. However, they are difficult to clean because of the
trapped container water in the ridges and are not durable especially if pores are
damaged. On the other hand, modified polystyrene fish containers using molded
plastic around showed 10-15% better insulating properties than the ordinary
polystyrene box (Villadsen, Milla and Flores, 1986).

B. METALS (steel, tin, aluminum)

The main use of these metals is the preservation of canned foods and
beverages. The most used are tin-coated steel and aluminum cans. They are
opaque material that provide an advantage for food that is sensitive to light.

Tin cans are made of steel sheet coated with tin as a measure of protection
against corrosion of steel, especially when they contain products with low pH.

Aluminum is increasingly used for canning due to its lightness, low cost, and
capacity to be recycled. It can be found in packaging; bottle closures and wraps and
laminates. It has the same barrier properties as steel but with the advantage of being
resistant to corrosion.

Aluminum foil is formed by layers of laminated aluminum. It is a highly flexible

product that allows to preserve or protect food in the domestic environment.
However, it is difficult to use in modern fast packaging equipment due to wrinkles,
rips, and marks.

Thin-walled aluminum cans are suitable for carbonated beverages, while

wide-walled cans are suitable for steam sterilization. Optionally, internal lacquers can
be used to avoid interaction with the product and externally to protect the ink from
the labeling.

C. GLASS

Glass is an inert material that is impermeable to gases and vapors. It is an

excellent and completely neutral oxygen barrier when in contact with food. However,
it is a fragile, heavy material that requires a lot of energy to be manufactured.

Glass uses one of the most abundant raw materials on the planet, silica, but it
is not renewable. Despite this, it is a recyclable product since it can be used as a
container repeatedly.

More than 75 billion glass containers are used per year in the food industry,
being its main use for wines, juices, baby food and soft drinks.

Glass containers can be bottles (the most used), jars, glasses, ampoules,
jars, etc. However, this material is not used for frozen products due to the risk of
breakage.

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D. WOOD, CARDBOARD, AND PAPERS

Products derived from wood are widely used in packaging food in the form of
paper and cardboard. Paper is a very cheap, lightweight product with excellent
printing capacity. Although it is very sensitive to moisture, it can be corrected with a
combination of paper and other materials such as plastic or paraffin.

Cardboard is a material made up of several super imposed layers of paper,

making it thicker, harder, and more resistant than paper. Its main use is for
packaging and containers in the form of boxes.

In recent years, paper and cardboard manufacturers are paying special

attention to issues related to health and the environment by working with recycled
products that increase the useful life of these raw materials.

What’s More

Activity 2

Direction: Identify what is being asked. Write your answer on a separate paper.
__________1. This is a very cheap, lightweight product with excellent printing
capacity.

__________2. This is a material made up of several superimposed layers of paper,

making it thicker, harder, and more resistant than paper.

__________3. This is an inert material that is impermeable to gases and vapors.

__________4. It is a highly flexible product that preserves or protects food in the
domestic environment.
__________5. These are suitable for carbonated beverages, while wide-walled cans
are suitable for steam sterilization.

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 What I Have Learned

Let Us Remember:

Your product’s package and label can influence the buying behavior of
consumers. One of the newest, most economical packaging options includes flexible
packaging. The best part about flexible packaging is that it does not only contain the
product but also the products label as well. A package that is not only aesthetically
beautiful but also functional is one that will draw consumers to purchase your
product. Your package must allow consumers to compare competitive products
while allowing them to identify the benefits that your product offers over the
competition.

The packaging materials and containers to be used in packaging are plastics,

metals, glass, cardboards, woods, and papers. The different types of hard plastics
are polystyrene, expanded polystyrene and polyvinyl chloride (PVC). The different
plastic films are polyethylene (PE), polypropylene (PP), polyamide (PA), polyesters
(PET), polyvinyl chloride (PVC), polyvinylidene chloride (PVDC), and ethylene-vinyl
acetate (EVA).

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 What I Can Do

PART 1: UNDERSTAND
(Error-Correction Test)

Learning Competency: Students are expected to explain the different food

packages and containers used in food packaging.
DIRECTION:
Your job is to check the answers for errors. If there are errors, do the following in the
table after the test sample:
1. Correct the answer.
2. Explain why the answer is wrong.
3. Then explain why your correction is right.

ANSWERED TEST WITH ERRORS:

Food Name Description/Function

Packages/materials
used in packaging
1. Polyethylene It is penetrable to water vapor,
oxygen, and carbon dioxide and has
low water absorption around 0.04 %
to 0.05%.

2. Polyvinyl chloride It is lighter, stronger, and more rigid

than polyethylene.

3. Polyamide It has excellent gloss, low gas

permeability, low moisture
transmission, high tensile strength,
and can be used in a very wide
range of temperatures up to 300°C.

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4. Polypropylene It is used commonly due to its low
cost, relative strength, and flexibility
even at low temperature.

IDENTIFIED ERROR CORRECTION OF ERROR EXPLANATION OF

CORRECTION

PART 2: DO
(PERFORMANCE TASK GRASPS APRROACH)

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD:
The learner demonstrates tasks in selecting and preparing the different food
packages and containers used in food packaging.
SITUATION:
Your production manager asks you to do the inventory of the processed products
in your company and to submit a reliable report about the appropriate packaging materials
to be used in your boneless bangus, bangus sardines, skinless longganisa, pineapple
jams, and hams. Your report must be written or computerized and contain the accurate
food packaging materials to the product.
GOAL: To inspect and make a report on the accurate packaging materials and containers
used in packing boneless bangus, bangus sardines, skinless longganisa, pineapple jams,
and hams.

Follow the table below in making the report.

Name of the Product Food packaging materials or
containers used
Example: Hotdogs Polyvinylidene chloride (PVDC)
1.
2.
3.
4.
5.

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ROLE: Food Processor

PRODUCT: Make a written or computerize report.

AUDIENCE: Production Manager

STANDARDS: Your output will be evaluated in terms of:

Content of the Report
Reliability of the Report

PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA1 4 3 2 1 0 RATING
OUTSTAN SATISFAC DEVELO BEGINN MISSIN
DING TORY PING ING G
Content of The The content The ideas The No
the Report content ideas or or ideas or submis
ideas or judgments judgments judgment sion
judgments are may be s are not
are clearly supported supported stated,
supported by details. by some and facts
or details. and
explained details
by details. from the
text are
not used.
Reliability All Most Some Stateme No
of Report statements statements statement nts are submis
are are s are not sion
arranged in arranged in arranged arranged
order that order that in order in order
they lead to they lead to that they that they
an an lead to an lead to
organized organized organized an
thought. thought. thought. organize
d
thought.
TOTAL

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 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test to find out how well you have gone through the module.
Compare your score with the pre-test. If you get higher, that means that you have
learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. This packaging material is used for the lamination of frozen products.
A. ethylene-vinyl acetate B. polyamide
C. polyester D. polyvinyl chloride

2. Which of the following are made of steel sheet coated with tin as a measure of
protection against corrosion of steel, especially when they contain products with
low pH?
A. aluminum B. cardboard
C. tin cans D. wood

3. This is a highly flexible product that preserves or protects food in the domestic
environment.
A. aluminum B. aluminum foil
C. cardboard D. wood

4. This packaging material is hard and glossy but grease resistant and brittle at all
temperatures.
A. ethylene-vinyl chloride B. polyamide
C. polyvinyl chloride D. polyvinylidene chloride

5. This is treated with polystyrene pellets wherein the pellets are heated in steam to
expand the material to produce a cellular shape.
A. expanded polystyrene B. polypropylene
C. polystyrene D. polyvinylchloride

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Answer Key

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References
Books
DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC
II (CBLM)-Packaging and Labelling, Public Technical-Vocational High
Schools.
DepEd, K to 12 Basic Education Curriculum Technology and Livelihood Education
Food/ Fish Processing Learning Module for Grade 7 and 8 (Exploratory).

Online Sources
BTSA. Types of Packaging Materials Used in Food. Accessed March 27, 2021.
https://www.btsa.com/en/packaging-material-food/.

Pictures
IndiaMART. Printed Polyvinyl chloride (PVC) Food Containers. Accessed March 27,
2021. https://tinyurl.com/5vxmpzt7.
Medium. Polyamide (nylon) Barrier Packaging Market Insights. Accessed March 27,
2021. https://tinyurl.com/u4ak5urk.
Pinterest. Styrofoam vs. Aluminum Food Containers. Accessed March 27, 2021.
https://tinyurl.com/4b8dr3sr.
ÜBERWELL. Biodegradable Polyesters: Packaging Goes Green. Accessed March
27, 2021. https://tinyurl.com/2tymvkc.
Thomasnet. Overview of Food Processing Equipment. Accessed March 30, 2021
https://tinyurl.com/rvwfctrc.

XL Plastics. Food Packaging Bags. Accessed March 27, 2021.

https://tinyurl.com/fyt4cybj.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

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