12

TVL-Food (Fish)
Processing
Quarter 1 – Module 1:
Package Finished/Processed
Food Products (PK)

Department of Education • Republic of the Philippines

TVL Food (Fish) Processing – Grade 12
Alternative Delivery Mode
Quarter 1 – Module 1: Packaged Finished/Processed Food Products (PK)!
First Edition, 2020

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Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: Rhoda Rey Rivares
Editor: Name
Reviewers: Name
Illustrator: Rubylee O. Diaz
Layout Artist: Name
Management Team: Name

Printed in the Philippines by ________________________

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 12
TVL- Food (Fish)
Processing
Quarter 1 – Module 1: Process
Package Finished/Processed
Food Products (PK)

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department of
Education at [email protected].

We value your feedback and recommendations.

Department of Education • Republic of the Philippines

Introductory Message
For the facilitator:

Welcome to the Technical Vocational Livelihood- (TVL) Alternative Delivery Mode

(ADM) Module on Food (Fish) Processing12!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

2
For the learner:

Welcome to the Technical Vocational Livelihood-(TVL) Alternative Delivery Mode

(ADM) Module on Food (Fish) Processing 12!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

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 resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process

3
 what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

4
 What I Need to Know
Welcome to the world of Food Preservation!

This learning material deals with the knowledge, skills and attitude required
in packaging processed food product such as preparing and packaging equipment,
tools and materials; packaging of processed food products; and post packaging
procedures of processed food products. It covers four core competencies that a
Grade 12 Technical Vocational Livelihood (TVL) student sought to possess, namely:
1. Package Finished/Processed Food Products
2. Package Processed Fish by Vacuum or Ordinary Poly-Packing
3. Package Processed Fish by Bottling
4. Package Processed Fish by Canning

These four common competencies are covered separately in four lessons. As

shown below, each Lesson is directed to the attainment of three learning outcomes:

Lesson 1 –Package Finished/Processed Food Products

LO1. Prepare Packaging Equipment, Tools and Utensils
LO 2. Undertake Packaging of Finished/Processed Food Products
LO 3. Perform Post Packaging Procedures

Lesson 2 – Package Processed Fish by Vacuum or Ordinary Poly-Packing

LO 1. Inspect Packaging Materials, Tools and Equipment

LO 2. Perform Inner Packaging of Processed Fish Products
LO 3. Perform Outer Packaging Procedures

Lesson 3 – Package Processed Fish by Bottling

LO1. Inspect Packaging Materials, Tools and Equipment

LO 2. Perform Bottling of Processed Fish
LO 3. Perform Post-Bottling Procedure

Lesson 4- Package Processed Fish by Canning

LO1. Inspect Packaging Materials, Tools and Equipment

LO 2. Perform Canning of Processed Fish

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 LO 3. Perform Post-Packaging Procedure
This module was made and created to help you. It is a friendly yet
challenging guide for you to learn and enjoy lessons about Food (Fish) Processing.
Varied learning activities were provided for you to answer and help develop your
critical thinking skills.

What I Know

Hello there! Let’s find out how much you already know about packaging of
processed food products. Good Luck!

Directions: Read the questions carefully and select the letters of the correct
answers. As honestly as you could, please write your answer on your TVL
notebook.

1. What is the process of putting processed foods into containers?

A. canning C. packing
B. packaging D. wrapping

2. Which of the following is not a reason for packaging finished products?

A. Protect processed foods against contamination.
B. Make distribution of the products to various market outlets easier.
C. Minimize damage to product while in transit.
D. Identify the products.

3. Which of the following is a packaging tool?

A. glass C. flexible
B. food scales D. plastic

4. Which of the following is a packaging material?

A. can sealer C. cap seal
B. plastic sealers D. plastic protect cap sealer

5. What packaging material is used for heavy loads?

A. corrugated carton C. composite cans
B. paper and paperboard D. plastic container

6. Which of the following is one of the oldest packaging materials for many food
products like preserves, condiments, beverages and juice?
A. indigenous materials C. metal containers
B. glass container D. carton

7. What packages are in demand nowadays and are used as alternatives to

traditional packaging methods?
A. bags C. jars
B. flexible D. pouches

6
8. What packaging material is appropriate for ham and bacon?
A. cryovac films C. PVC wraps
B. PVDC – coated films D. PE bags

9. What is the process of identifying or describing a product by placing printed or

graphic materials on a container or wrapper?
A. labeling C. wrapping
B. packaging D. sealing

10. What is the most visible part of a package?

A. container C. label
B. cover D. wrapper

11. What packaging material is appropriate for dried meat product?

A. PVC wraps C. box
B. PVDC – coated films D. can

12. What do you call these which are usually made of paperboard, serving to some
extent the function of labels?
A. wraps C. prices
B. seals D. tags

13. What do you call this one of the oldest packaging materials for many food
products like preserves, condiments, beverages and juices?
A. Indigenous materials C. Metal Containers
B. Glass containers D. Plastic containers

14. Which among these packaging material have very low resistance to heat?
A. Plastic container C. Corrugated Carton
B. Composite Cans D. metal containers

15. What do you called this popular tamper-evident packaging material made
usually from shrinkable plastics like PVC?
A. Flexibles C. Capseal
B. Cushion D. Label

Are you done? Did you enjoy

assessing yourself? What difficulties did
you encountered while answering your
test?

7
Lesson Package Finished/
1 Processed Food Products
(PK)

What’s In

After going through this lesson, you are expected to:

 Prepare packaging equipment, tools, and materials

Let us start with our first activity to assess your knowhow on

packaging of processed food products! Try by answering the test below.
Good Luck!

Directions: The underlined word in every sentence is wrong which makes

the statement false. Look for the correct answer inside the boxes. As
honestly as you could, please write your answer on your TVL notebook.

1. Packaging means putting processed foods into the box.

2. Products are packaged to make distribution of the products to various market
outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause undesirable flavor and
odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or strips made out of a
single layer or combined layer soft paper, foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so popular nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and smoked fish.

Are you done? Did you enjoy

assessing yourself? What difficulties did
8
you encountered while answering your
test?
 What’s New
Notes to the Teacher
This contains helpful tips or strategies that will help you in
What
guiding the learners. As a facilitator, you are expected to orient
the learners on how to use this module. You also need to keep
do you
track of the learners' progress while allowing them to manage know
their own learning. about

packaging of processed food products?

Directions: Go to your kitchen look for ten (10) samples of packaging
material of the food that your family consume during this
pandemic season. Record the type of packaging materials and
the name of products following the given format below. As
honestly as you could, please write your answer on your TVL
notebook. Good Luck!
Name of Product Types of Packaging Material
1.
2.
3.
4.
5.
6.
7.
8.
9
10.

Are you done? This time you will read relevant

information which will give you better
understanding of what the topic is all about. Let’s
Begin!

9
 What is It

Selection and Checking of Packaging Materials

Packaging serves as a container or a means of protecting goods for

transport, distribution, storage, retailing and end-use, art, science and
technology applied and important marketing tool in enhancing product
market appeal.

Packaging materials are selected based on the kinds of processed

products packed in them. Canned fish are usually packed in tin cans,
aluminum cans, and glass jars. Fermented and pickled products require the
use of bottles or glass jars as packaging materials. Fruit preserves, jams,
jellies, and marmalades are packed in glass jars while dried and smoked fish
are packed in wooden boxes, bamboo baskets, and polyethylene bags.

Before using any packaging material, they must be checked properly

to make sure they are appropriate for the products processed. Checking
them also ensures they are in perfect condition and will not in any way
cause contamination to the product.

Packaging Tools and Equipment:

1. Packaging machinery/equipment/tools
2. Weighing scales
3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulps finisher
7. Plastic protect cap sealer

Packaging Materials for Finished Products:

1. Indigenous materials. Some usable indigenous packaging materials
are mats, baskets and fiber craft items.

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2. Glass containers. One of the oldest packaging materials for many
food products like preserves, condiments,
beverages and juices. It is leak-proof and does
not cause undesirable flavor and odor. Glass
jars may have either glass covers or metal screw
caps.

Classifications of Glass Containers According to Shape:

A. Bottles. They have narrow necks and are usually used for
liquids like catsup, vinegar or small-sized solids.
B. Jars. They have wide mouths and very short, wide necks.
They are used for liquids, solids and foods with
thick paste-like or syrupy substances such as
sweet preserves and jellies.
C. Tumblers They have no necks like ordinary drinking glasses.
They are commonly used for jellies, jams and
peanut butter.
D. Jugs. They have short, narrow necks and ear lugs. They
come in large sizes, usually half and one gallon
sizes. They are commonly used for liquids such as
juice containers.
3. Metal Containers. Metal cans compared to glass containers are easier
to handle during storing and dispensing because
they are lighter and unbreakable. The kinds of
metal cans commonly used are standard tin-plate
can, coated tin can, lightweight double- reduced
tin-plates can and aluminum- coated can.
4. Plastic containers. Plastic jars are sometimes preferred over ones made
of glass or metal. Plastic packages are lighter and
more resistant to corrosion. Plastic containers are
also less likely to break unlike glass containers.
However, plastic containers have very low
resistance to heat. These containers also tend to
deteriorate, especially at low temperature. They are
also less efficient as barrier to solids, liquids and
gases. These packages which usually come in the
form of jugs, tumblers, based-like containers, etc.
are used for fruit concentrates, vinegar and even
catsup.
5. Paper and Paper is primarily made into bags, wrappers and
Paperboard. labels. It is also an important part of laminates.

11
 Paperboard is made into cartons, multipack
carriers, tags, composite cans and drums.
6. Corrugated Single-faced corrugated boards generally consist of
Carton two linerboard layers and a corrugated layer.
Double-wall or triple-wall boards which contain the
corresponding number of corrugated layers are
used for heavy loads. Clay-coated or top- white
linerboards with nicely printed exteriors are ideal
for shipping fruit.
7. Flexibles. These are pouches, bags, reels, sheets or strips
made out of a single layer or combined layers of
paper, film, foil or cellophane.

Flexibles are in demand because of the following advantages:

a. Low package cost

b. They are an affordable and attractive alternative to traditional
packaging methods.
c. They are well-suited for the small, single-serve packs so popular
nowadays.
8.Composite These consist of two dissimilar materials such as
Cans/Containers. spirally wound or convoluted cardboard with metal
or plastic ends. Examples of products packed in
such containers are cheese balls and imported
potato chips.

Other Packaging Components:

1. Cap seal Cap seal is a popular tamper-evident packaging

material made usually from shrinkable plastics like
PVC. Manufacturers of food products in jars or
bottles are big users.
2. Label. The most visible part of a package is the label. It
says everything to know about the product-brand,
weight, producer, usage, instruction, special
qualities, expiry dates, etc.
3. Tags. These are usually made of paperboard, serving to
some extent the function of labels. When products
are displayed by hanging, tags are used.
4. Cushion It is an important material for transporting fragile
or easily crushed materials. To “cushion” means to
protect products from environmental shocks and
vibration. Many materials can be considered as
cushioning materials- corrugated cartons,

12
 paperboard linings, shredded or crumpled paper,
sawdust, wooden shavings, plastic bubbles, etc.

Appropriate Packaging Materials for Some Processed Products:

1. Dried fruits –laminate of moisture – proof cellophane – PE/PP, PE

bags, oriented PP/foil laminate, coated OPP/PP laminate,
OPP/PE/cast PP and coated cello or PP overwrap.

2. Heat –processed fruits and vegetables – metal cans, aluminum cans,

glass bottles and jars, paper-foil laminates, coated cartons and
papers, plastic film with foils and paper and plastic laminates.

3. Dried and Smoked Fish –Polyester – polyethylene (PET/PE),

polyethylene (0.002 in. thick), wooden boxes, baskets, used cartons,
jute sacks, woven plastic sacks and old newspapers are still widely
used packages for dried and smoked fish.

4. Heat – processed fish and shellfish – when cans are used for heat –
processed fish and shellfish and other high protein foods, can
interiors 15 should be applied with sulfur absorbent lacquer. This
will prevent iron sulfuration.

5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa, Corned

Beef) – Cans, PVC wraps, vacuum packing, multi-layer laminates,
like NY/PE, “Cryovac” films.

6. Ham and Bacon – PVDC – coated film (recommended for vacuum

packing) and “Cryovac” films.

7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced Ham,

Ham Sausage, etc.) PE effectively eliminates discoloration due to
drying out, PVDC – coated films.

8. Fermented Sausages – PVDC – coated films.

9. Fruit jellies, jams and marmalades – jars, bottles, vacuum – sealed

glass or tin containers.

10. Fruit jellies, jams and marmalades – jars, bottles, vacuum –

sealed glass or tin containers.

11. Vinegar and Wine - bottles

Are you done reading the relevant

information about the13
topic? Answer the different
activities below to determine whether there is a
 What’s More

Independent Activity 1: What Packaging Am I?

Directions: Identify the correct name of the packaging materials for

finished products given its description choose from the given
pool of answer. As honestly as you could, please write your
answer on your TVL notebook. Good Luck!

Name of Packaging Description

1. This comes from large sizes, usually half and one
gallon size.
2. These are sealed well after the metal caps are
screwed down to the lid of the jar.
3. These packages which usually come in the form
of jugs, tumblers, based-like containers, etc. are
used for fruit concentrates, vinegar and even
catsup.
4. These have narrow necks and are usually used
for liquids like catsup, vinegar or small-sized
solids.
5. This is primarily made into bags, wrappers and
labels.
6. They have wide mouths and very short, wide
necks.
7. This is made into cartons, multipack carriers,
tags, composite cans and drums.
8. It is leak-proof and does not cause undesirable
flavor and odor.
9. These are commonly used are standard tin-plate
can, coated tin can, lightweight double- reduced
tin-plates can and aluminum- coated can.
10. They have no necks like ordinary drinking

14
 glasses.

Independent Assessment 1

1. What is/are the importance of food packaging in food that you purchase
in the local market?
___________________________________________________________________________
___________________________________________________________________________
2. How can you describe the food packaging use in your favorite food?
___________________________________________________________________________
___________________________________________________________________________

Independent Activity 2: What Fits Me!

Directions: Identify the different packaging materials used in the following

food/fishery products. As honestly as you could, please write
your answer on your TVL notebook. Good Luck!
Food/Fishery Products Packaging Material
1. Sardines
2. Fruit Juices
3. Fish Sauce
4. Bread
5. Vinegar
6. Condensed Milk
7. Noodles
8. Pizza
9. Smoked fish
10. Powdered Milk

Independent Assessment 2

1. Which is better for the environment plastic or paper? Why?

___________________________________________________________________________
___________________________________________________________________________

2. What kind of food packaging you can recommend that will help our
Mother Earth to be free from tons of garbage every day? Why?
___________________________________________________________________________
___________________________________________________________________________

15
Independent Activity 3: Who Is My Match?

Directions: Match Column A with the word/s in Column B that will describe
the different packaging materials/containers. As honestly as you could, please
write your answer on your TVL notebook. Good Luck!

Column A Column B

1. Polyethylene Bags A. Durable

2. Glass Jars B. Easy to dispose
3. Tin Cans C. Fragile
4. Cellophane D. Elastic
5. Laminates E. Thermal Efficient
6. Cartons F. Ease of opening
7. Styrofoam G. Moisture Resistant
8. Plastic Bottles H. Reusable
9. Aluminum Foils I. Grease Proof
10. Paper Sheets J. Resistant to Chemical

Independent Assessment 3.

1. Select one packaging material for processed finished product cite the
advantages and disadvantages of it.
___________________________________________________________________________
___________________________________________________________________________
2. As a responsible students, how will you dispose the unused packaging
materials?
___________________________________________________________________________
___________________________________________________________________________

Congratulations! You did a great job! How do

you find out the activities?

What I Have Learned

1. Proper packaging retains most, if not all, the essential

qualities and nutrients of food. It is therefore important
to select appropriate packaging materials for processed
food products.
2. Packaging must provide protection to the food against
physical and chemical damage (e.g. water and water
16 insects and rodents.
vapor, oxidation, light),
3. There are different types of packaging materials
available for different types of food.
 What I Can Do

Directions: Draw at least five (5) packaging materials use for process food
products. You must capture it using your phone’s camera and
submit it to your subject teacher through online.

Material: Short Bond Paper

Tools: pencil drawing pens, ruler, eraser and crayons
Your work will be graded using the following rubric.
Criteria Points Points
Creativity 5
Color 5
Craftsmanshi 10
p
Originality 10
Total 30

REFLECTIVE QUESTIONS:
1. How can you differ the five (5) packaging materials that you draw
from each other?
__________________________________________________________________________
__________________________________________________________________________

2. This day of pandemic many Filipino people sells food product online.
If you will be given a chance to have a food product to sell online
which packaging materials will you use and why?
_________________________________________________________________________
_________________________________________________________________________

17
 Answer the assessment below to determine
whether there is significant increase in your
understanding.

Good Luck!

Assessment

Directions: Choose the letter of the best answer. As honestly as you could,
please write your answer on your TVL notebook.

1. Which terms means to protect products from environmental shocks

and vibration?
A. Tag C. Cap seal
B. Label D. Cushion

2. Which packaging material are lighter are lighter and more resistant to
corrosion and very low resistance to heat?
A. Plastic Containers C. Papers
B. Flexibles D. Tin Cans

3. Which packaging materials for finished products refers to mats,

baskets and fiber craft items?
A. Paper C. Indigenous materials
B. Paper Board D. Bottles

4. Which among the packaging materials for finished products are suited
for sweet preserves and jellies?
A. Jugs C. Bottles
B. Jars D. Tin Cans

5. What do you called this packaging material of finished product that is

leak-proof and does not cause undesirable flavor and odor?
A. Glass Containers C. Jars
B. Bottles D. Tumblers

18
6. What do you called these containers consist of two dissimilar
materials such as spirally wound or convoluted cardboard with metal
or plastic ends?
A. Corrugated Carton C. Composite Cans
B. Flexibles D. Metal Containers

7. Which packaging materials for food products are easier to handle

during storing and dispensing because they are lighter and
unbreakable?
A. Plastic containers C. Paperboard
B. Metal containers D. Corrugated Carton

8. Which packaging material for food products that have narrow necks
and are usually used for liquids like catsup, vinegar or small-sized
solids?
A. Plastics container C. Jars
B. Corrugated cartons D. Bottles

9. What do you called this most visible part of a package?

A. Label C. Tag
B. Cushion D. Cap seal

10. Which of the following statement about flexible is not true?

A. Low package cost.
B. High resistance to heat.
C. They are affordable and attractive.
D. They are well-suited for a small single-serve packs.

11. What packaging components that is popular tamper-evident

packaging material made usually from shrinkable plastic like PVC?
A. Cap seal C. Label
B. Tags D. Cushion
12. Which glass container are commonly used for liquid such as juice
containers?
A. Tumblers C. Bottles
B. Jars D. Jugs

13. Which among the appropriate packaging materials for Fermented

Sausages?
A. Vacuum C. Laminates
B. PVDC coated film D. PET/PE

19
 14. Which among the corrugated carton are consists of linerboard layer
and a corrugated layer?
A. Double-wall C. Quadruple-wall
B. Triple-wall D. Single-faced

15. What glass container have no necks like ordinary drinking glasses
used for jellies, jams and peanut butter?
A. Tumblers C. Bottle
B. Jugs D. Jars

Congratulations! You did a great job! How do

you find the activities?

Additional Activities

Directions: For your additional activity, create your video vlog on how to
prepare, cook and package your fish product. You must capture
it using your phone’s camera and submit it to your subject
teacher through online. Your work will be graded using the
following rubrics.

Rubrics:
Your work will be graded using the following rubric.
Criteria Points Points
Creativity 15
Content 10
Editing 10
Total 35

Follow-up questions:
1. What knowledge, skills and attitude that you discover in yourself
while you’re doing your activity?

20
 ________________________________________________________________
________________________________________________________________
2. While doing the vlog does it comes to your mind that you will
pursue this kind of business in the future?
________________________________________________________________
________________________________________________________________

Congratulations! You did a great job! Rest

and relax a while and then move on to the next
lesson. Good luck!

Answer Key

What I Know What’s New Activity 2. What

1. B Fits Me! Assessment
2. D 1. Can 1.D
3. B 2. Bottle 2.A
4. C 3. Bottle 3.C
4. Plastic
5. A 4.B
5. Bottle
6. B 6. Can 5.A
7. B 7. Plastic 6.C
8. A/B 8. Carton 7.B
9.A 9. Paper 8.D
10.C 10. Box 9.A
11.B 10.B
12.D Activity 3. Who Is 11.A
13.B My Match? 12.D
14. A 1. D 13.B
15. C 2. C 14.D
Activity 1. What 3. F 15.A
What’s In Packaging am I? 4. I

21
1.Containers 1. Jugs 5. A
2. easier 2. Mason-type Jar 6. H
3. Can sealer 3. Plastic Containers 7. E
4. Glass 4. Bottles 8. J
5. Mats 5. Paper 9. G
6.Plastic 6. Jars 10. B
container 7. Paperboard
7. Flexibles 8. Glass Containers
8. Flexibles 9. Metal Containers
9. Label 10. Tumblers
10.
Polyethylene

22
References

Book:
Competency- Based Learning Material Fourth Year, Package Processed Food Products page 1-16

23
For inquiries or feedback, please write or call:

Department of Education – (Bureau/Office)

(Office Address)

Telefax:

Email Address: