UNIT OF COMPETENCY : PROCESS FOODS BY SUGAR CONCENTRATES

MODULE TITLE : Packaging Processed/Finished Products

MODULE DESCRIPTION : This module deals with the skill, knowledge, attitudes
required in packaging canned/bottled products.

SUGGESTED DURATION : Hrs

LEVEL OF QUALIFICATION : NC 2

PREREQUISITE :

SUMMARY OF LEARNING OUTCOMES:

At the completion of the module the trainees/students should be able to:

LO1. Seal hermetically canned/bottled products according to approved specifications.

LO2. Core finished products to room temperature as required

LO3. Wrap clean cooled processed products according to specifications.

LO4. Label and store packed processed products required temperature and humidity.
LO1. SEAL HERMETICALLY CANNED/BOTTLED PRODUCTS ACCORDING TO
APPROVED SPECIFICATIONS.

ASSESSMENT CRITERIA:

 Follow sealing procedure in accordance with the manufacturer’s

specification.
 Canned/bottle products are properly sealed according to
manufacturer’s specifications.

CONTENTS:

 Sealing canned/bottled products

 Canned/bottled product characteristic.

CONDITION:

 Canned/bottle foods
 Sealers
LO2. CORE FINISHED PRODUCTS TO ROOM TEMPERATURE AS REQUIRED

ASSESSMENT CRITERIA:

 Finished products are cooled to room temperature as required.

 Correct cooling temperature is followed as to required
 Correct cooling technique is observed as specified.

CONTENTS:

 Cooling temperature requirements

 Cooling technique

CONDITION:

 Canned/bottled products
LO3. WRAP CLEAN COOLED PROCESSED PRODUCTS ACCORDING TO
SPECIFICATIONS.

ASSESSMENT CRITERIA:

  Processed products are wrapped clean according to specification.

 Proper procedures of cleaning and wrapping processed product
is followed as specified.

CONTENTS:

 Wrapping processed products

CONDITION:

1. Processed products:
 Canned
 Bottled

2. Wrapping materials
LO4. LABEL AND STORE PACKED PROCESSED PRODUCTS REQUIRED
TEMPERATURE AND HUMIDITY.

ASSESSMENT CRITERIA:

 Packed processed products are labeled as required

 Packed and labeled processed products are stored at required
temperature and humidity as specified.

CONTENTS:

 Labeling and storing procedure

CONDITION:

 Office materials/supplies like bond paper, blanch sticker label,

pencils/ballpen.
 Office equipment such as computer with printer

METHODOLOGY:

 Traditional/Lecture Method
 Demonstration

ASSESSMENT METHOD:

 Written
 Practical
 Direct Observation