TVL-COOKERY-Q2-M18
.pdf
School
Pangasinan State University - Bayambang**We aren't endorsed by this school
Course
TLE 111
Subject
Arts & Humanities
Date
Jan 6, 2025
Pages
17
Uploaded by CaptainOkapiPerson1094
Cookery SENIOR HIGH SCHOOL
Technical Vocational Livelihood Education-Home Economics-Cookery Quarter 2 Module 18: Packaging Food ItemsFirst Edition, 2020 Republic Act 8293, Section 176states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig CityPrinted in the Philippines by Department of Education –Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Evelyn L. Ongcoy Editor:Name Reviewers: Susan O. Grijalvo & Susan L. Manalo Illustrator: Rizza Joy Magno Layout Artist:Name Management Team: Ma. Evalou Concepcion A. AgustinOIC-Schools Division Superintendent Carolina T. Rivera, CESE OIC-Assistant Schools Division Superintendent Victor M. JaveñaEdD Chief, School Governance and Operations Division and OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. AgonEdD(EPP/TLE/TVL/TVE) Liza A. Alvarez(Science/STEM/SSP) Bernard R. Balitao(AP/HUMSS) Joselito E. Calios(English/SPFL/GAS) Norlyn D. Conde EdD(MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario(LRMS/ADM) Ma. Teresita E. HerreraEdD(Filipino/GAS/Piling Larang) Perlita M. IgnacioPhD(EsP) Dulce O. Santos PhD(Kindergarten/MTB-MLE) Teresita P. TagulaoEdD(Mathematics/ABM)
CookeryQuarter 2 Self-Learning Module 18Package Food ItemsSENIOR HIGH SCHOOL https://www.healthhub.sg/live-healthy/913/reading-food-labels
Introductory Message For the Facilitator: Welcome to the Technical Vocational Livelihood Education-Home Economics Cookery Self Learning Module on Packaging Food Items. This Self-Learning Module was collaboratively designed, developed and reviewed by educators from the Schools Division Office of Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC)in developing this instructional resource. This learning material hopes to engage the learners in guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs, namely: Communication, Collaboration, Creativity, Critical Thinking, and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module. Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners.
For the Learner: Welcome to the Technical Vocational Livelihood Education-Home Economics Cookery Self-Learning Module on Packaging Food Items. This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning material while being an active learner. This module has the following parts and corresponding icons: Expectations–This points to the set of knowledge and skills that you will learn after completing the module. Pretest -This measures your prior knowledge aboutthe lesson at hand. Recap- This part of the module provides a review of concepts and skills that you already know about a previous lesson. Lesson-This section discusses the topic in the module. Activities- This is a set of activities that you need to perform. Wrap-Up- This section summarizes the concepts and application of the lesson. Valuing- This partintegrates a desirable moral value in the lesson. Posttest- This measures how much you have learned from the entire module.
This module deals with the skills and knowledge required in packaging food items Upon completion of this module you should be able to: A.label foods according to industry standards B.discuss the importance of labeling foods according to industry standards ; and C.adhere to labeling foods according to industry standards. FACT OR BLUFF Directions: Read each statement below carefully. Write Fif it’s a FactandB if it’sa Bluff._____1. It is illegal for any food label to be false, misleading, and deceptive. _____2. Pre-packaged products must not be confusing to be connected with other products through any label representations either directly or indirectly. _____3. Use-by, aimed at consumers as a directive of the date by which the product should be eaten. _____4. Sell by, is a suggestion to the consumer on which date the product should be consumed to assure for ideal quality.”_____5. Best by, aimed at retailers and it informs them of the date by which the product should be sold or removed from shelf life. EXPECTATIONSPRETEST
What do you love the most about Module 35? Can you still remember? Write down the most unforgetable thing that comes to your mind about the factors that causes food spoilage. https://clipartion.com/free-clipart-18051/ L E S S O NR E C A P
In buying food, what are the things that you consider? Me, personally I always checked the labels first. Since my family are mostly diabetics, checking the label has been a daily regimen to us whenever we go grocery shopping. What are the things that we checked from the label? Of course the nutrition facts, ingredients used and the expiration date. Due to pandemic, most of the time, we ended up buying goods online, but even though we are doing this now, I still make sure that I still checked the product label most especially if the products are edible or consumables. What I have observed is that there are still some online sellers who failed to label their products correctly, most of them, I guessed only focuses in ensuring to attached a brand name to their products, forgetting that most consumers nowadays are not only health conscious but label conscious as well. As a consumer it is our right to checked the nutrition facts, to know what are the ingredients used, and when will the product expires, which is why we need to be vigilant in ordering online. If proper labeling is not being observed, then you should asked yourself, is it still right to purchase from this seller who is clearly not being transparent about his product. Remember, what we eat, shows who we are, so I am hoping as you explore from our today’s lesson, you would get to value the importance of checking the labels of the products that you are consuming before it goes to your belly. Here are the General Rules and Regulations as mandated in FDA AO 2014-0030: It is illegal for any food label to be false, misleading, and deceptive.Usually, in the market or even those selling online, we can read label claims like –100% Natural Honey but is only made of sugar syrup or Drinks made with real fruits but when you read the ingredients list you’ll see there powdered form ingredients bombarded with different food additives–thinking that you are consuming healthy foods because of the label but actually you are not or worst it’s not safe at all especially if it does not come from a trusted manufacturing brand. Pre-packaged products must not be confusing to be connected with other products through any label representations either directly or indirectly.All food products to be sold in the market must be compliant with the required information in the label and packaging as mandated by law.All information must be printed legibly and readable by consumers so that if ever a customer needs to check or research for a certain claim or ingredient, it will be easy for them to verify especially if one has a special dietary need. Small food package labels can use proportionately reduced size provided that the prescribed particulars are visibly shown.Brand Name and Product Name may be indicated for those other small packages that cannot accommodate label information. This can be seen especially for candy or gum products where the needed label cannot be imprinted on a wrapper. All
information must be included in either secondary or tertiary packaging and it must not be sold separately or in retail. Food business owners are required to follow guidelines if they will be having any Nutrition Claims, Comparative Claims, Health Claims, etc. for their product.Like for instance, if their product has a claim of “SODIUM-FREE” in the label, the condition is there should only be 0.005g of NA per 100g content. Claims of “FAT-FREE means there should be 0.5g per 100g (solids) or 100m l(liquids). So yes, FREE in labels does not mean that a pre-packaged food has no specified contents present at all. It only follows a certain minimum requirement. Guidelines in the Use of Nutrition and Health Claims in Food (Bureau Circular 2007-002), Codex Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997), and Codex General Guidelines on Claims (CAC/GL 1-1979 revised in 1991) shall be followed. WHAT LABEL INFORMATION MUST FOOD PRODUCTS CONTAIN AS MANDATED BY LAW? (Below are part of the Guidelines from FDA AO 2014-030) PRODUCT NAME OR NAME OF FOOD The name of the product should specify the actuality of the food and should not be generic. There should also be words or phrases associated to further understand the exact characteristics of the product. For example: PRODUCT NAME: PLANT MILK (Product Name should not be PLANT MILK only. It must be identified or described for better understanding. Therefore, it can be labelled as SOY MILK, ALMOND MILK, COCONUT MILK, or whatever is its main ingredient. Treatment or process underwent by a product is also advised to indicate such as STERILIZED, RECONSTITUTED, FREEZE-DRIED, POWDERED, UHT, etc.) It must be placed on the front label panel where it most likely to be seen at the time of purchase. BRAND NAME AND/OR TRADEMARK Printed labels must have the registered brand name or trademark of the company and must be unique. It is not allowed to be identical to those already registered with the FDA. COMPLETE LIST OF INGREDIENTS A complete list of ingredients must be declared on the label and should be arrayed in descending order of proportion. If a particular component is a product of two or more ingredients, such mixture ingredient’s composition must be listed in brackets or parenthesis and must also follow the descending order of proportion. For Example: INGREDIENTS: Corn, Vegetable Oil, Maltodextrin, Salt, Cheddar Cheese (milk, cheese cultures, salt, enzymes)
In declaring Food coloring substances, a common name may be used or as “Food Color(s) provided that it is determined from a plant material. The term “Artificial Color” shall be used for coal-tar dyes or other synthetic chemical compounds. As per QUID (Quantitative Ingredient Declaration), when ingredients are emphasized on the label to categorize the food, the quantities or percentage must be shown in the ingredient’s list.NET CONTENT AND DRAINED WEIGHT Net weight is different from the Gross weight. Net content is the weight or volume of the food itself without its packaging. Declaration in units must be in the metric system. Volume is used for liquid products while weight or number of pieces is used for solid products. Drained weight is being declared if a food item is packed in a liquid medium where the aqueous solution will be discarded before consumption like fruit cocktail items, mushrooms in cans, vegetables in brine solutions, etc. As per the AO, “Multi-unit retail packages must have a statement of quantity of contents including the information of (1) the number of individual units (2) net content of each unit, and (3) the total quantity of contents of the multi-unit package in parenthesis”Example: “10 x 50g sachets (net wt. 500g) NAME AND ADDRESS OF MANUFACTURER, REPACKER, PACKER, IMPORTER, TRADER, AND DISTRIBUTOR Food business owners’ contact details regardless of the activity must be declared on all locally manufactured products. This is for consumers to have a contact reference if ever there are inquiries concerning the food item. As per the guideline, If the company has a manufacturing plant in different cities or towns, the head office address would be sufficient in the label provided that there’s a traceability of code or mark where the food package is produced. LOT IDENTIFICATION This is a specific code usually a mixture of numerical and letters to identify and trace a certain batch of products in the operation. These are normally seen marked on every pack of food items. Lot codes are also useful for traceability purposes especially if there is a need for Product Recall. STORAGE CONDITION This shows the basic instructions for consumers on how to correctly stock food products upon purchase or after opening, if it needs to be stored in a cool dry place, it needs to be chilled or put to the freezer. The storage condition of the product must be printed clearly on the label because it also guarantees that goods are correctly handled by customers. EXPIRY DATE / USE BY DATE / BEST BEFORE DATE This information is I could say that it is one of the most important marks that should be seen on the label. As per the guideline, for all locally produced products, the date order must be in DD/MM/YYYY format wherein the declaration of
the DATE and YEAR must be in NUMERICAL while the MONTH must be in WORDS to avoid confusion (e.g. 08 SEPTEMBER 2020 or 8SEP20) In a consumer behavioral study conducted by EFSA in 2015, they highlighted the importance of the “best before” date in food products as a reassurance on product quality and safety throughout the product’s shelf life.In their market study, one of the main findings is that up to 10% of the food waste generated annually in the EU is linked to date marking and 11% of products sampled have poor legibility of date marks. Below are the difference of date markings as we seen in pre-packaged products according to IFT. USE-BY“This label is aimed at consumers as a directive of the date by which the product should be eaten; mostly because of quality, not because the item will necessarily make you sick if eaten after the use-by date. However after the use-by date, product quality is likely to go down much faster and safety could be lessened.”SELL BY“This label is aimed at retailers and it informs them of the date by which the product should be sold or removed from shelf life. This does not mean that the product is unsafe to consume after the date. Typically one-third of a product’s shelf-life remains after the sell-by date for the consumer to use at home.”BEST BY “This is a suggestion to the consumer on which date the product should be consumed to assure for ideal quality.”Photo cropped from EU Platform on Food Losses and Food Waste Subgroup on “Date Marking”As per data from Flash Eurobarometer 425, USE BY DATEtells you about FOOD SAFETYwhile BEST BEFOREtells you about FOOD QUALITY. Now, there are instances that a product is assumed to be still safe after its declared date marking. It all depends on the kind of food material. You have to identify what kind of risk it is being categorized. Is it high, medium, or low-risk food? Take note also that each person has a different body reaction to food so know the risk of consuming products past beyond shelf-life marking especially those that are labelled with Best Before or Expiry Date.
For business owners, it can also be possible to ask your supplier if the shelf-life can be extendable provided that your supplier will issue a Certificate of Shelf Life Extension or Letter of Guarantee. FOOD ALLERGEN INFORMATION This type of notice must be shown below the List of Ingredients if the product carries components that are known to cause allergic reactions. Certain people have intolerances or allergic responses to various kinds of food. Different reactions to food can range from mildly gastrointestinal discomfort, irritable skin rashes, or even life-threatening anaphylaxis. Below are foods that are known to cause hypersensitivity and thus need to be declared: Cereals containing gluten (wheat, barley, rye, oats, spelt and kamut) Crustaceans such as crabs, shrimps, crayfish and lobsters Mollusks such as oysters and mussels Eggs and egg products Fish and fish products Peanuts, soybeans and similar products Milk and milk products Tree nut and nut products Sulfur dioxide and Sulphite in concentrations of 10mg/kg or more DIRECTION OF USE If certain instruction is needed to correctly utilize the food say for example correct cooking method, it should be displayed on the label. NUTRITION FACTS It provides a detailed amount of nutrients the food contains such as calories, protein, carbohydrates (including dietary fiber and sugar), fat (including saturated fat, trans fat, and cholesterol) and sodium. Other vitamins and minerals included by the Food Fortification Program may also be included or those other nutrients that are claimed to be contained in the product shall also be declared. VOLUNTARY LABELLING According to GCE’s Food Labelling Requirement, these are typical information included on food labels but are not required by law. Examples are Vegetarian or Vegan labels, marketing terms such as Natural, Pure or Fresh, Serving Suggestions, Methods of Production, Methods of slaughter like Halal. By complying with the mandatory requirements, it helps consumers to raise awareness and make informed choices about what they are buying especially those consumers that have special dietary requirements and have food allergic reactions. In FDA Philippine’s Official Website, violators of these rules and regulations are being announced to alert the public from consuming unsafe products in the market.
ACTIVITY 1: CROSSWORD PUZZLE Activity II: WORD QUEST Direction:Kindly look for the following listed terms about food products label information. There are 10 words that you can find below.ACTIVITIES
Activity III: MATCH UP PUZZLE How well have you learned today? Share with us what are the FIVE things that you loved the most about our discussion for today. Have your answers written below. https://creazilla.com/nodes/37713-notepad-clipart W R A P - U P
Why is it necessary to know what label information must food products contain as mandated by law? What was its importance if you are the seller and if you are the buyer? Express your answer by writing them below. TRUE/FALSE Directions: Read each statement below carefully. Write Tif you think the statement is TRUEand F if it is FALSE. Write your answerin the space provided before each number._____1. Nutrition facts provides a detailed amount of nutrients the food contains. _____2. Sell by is a suggestion to the consumer on which date the product should be consumed to assure for ideal quality. _____3. Brand name is a specific code usually a mixture of numerical and letters to identify and trace a certain batch of products in the operation. V A L U I N GP O S T - T E S T
_____4. Food allergen information shows the list of ingredients if the product carries components that are known to cause allergic reactions. _____5. Printed labels must have the registered brand name or trademark of the company and must be unique. Congratulations! Job well done! KEY TO CORRECTIONPretest 1. F 2. F 3. F 4. B 5. B Posttest 1. T 2. F 3.F 4. T 5. T Activity 1 1. USE BY 2. LOT IDENTIFICATION 3.SELL BY 4. BEST BY 5.STORAGE CONDITION Activity 2 PRODUCT NAME, BRAND NAME, TRADE MARK, NUTRITION FACTS, NET CONTENT, DRAINED WEIGHT, EXPIRY DATE, USE BY, SELL BY, BEST BY Activity 3 1.NUTRITION FACTS 2.STORAGE CONDITION 3.NET CONTENT 4.DRAINED WEIGHT 5.LOT IDENTIFICATION
ReferencesA.Books Aniceta S. Kong and Anecita P. Domo, DepEd Technical Vocation Livelihood Cookery Manual 1of 2 LM Cookery SHS. Department of Education, National Capital Region, Philippines First Edition 2016 B.Online Sources https://www.academia.edu/36533634/Module_1_of_2_Cookery_Manual_Department_of_Education_Republic_of_the_Philippines_Department_of_Education_Republic_of_the_Philippines https://foodscienceph.com/food-labelling-requirements-mandated-by-philippine-law/Marjorie D. Garce, May 11,2020