TLE

• Packaging


  "To protect what we sell"
• Packaging


  1. Designing, evaluating, and producing packages that are appropriate for each type of product

  2. Enclosing a product in any acceptable or suitable container in order to protect what it sells and sell what it protects
• Packaging


  • A part of the entire production cycle
  • Production does not stop at the finished product, it continues until the finished product is properly packaged and ready for distribution
• Production Cycle Stages


  • Manufacture - collecting raw materials
  • Production - package each product
  • Transportation - transfer of products
  • Distribution - consumption
  • Consumption
• Packaging as Marketing Strategy


  Finished products need to look neat, clean, attractive, decent, glamorous, and expensive-looking for consumers to patronize
• Modern concepts of packaging held by most entrepreneurs

  • As an Investment
  • As marketing tool
  • As more than just a container
  • As just-oriented
  • Socially-Focused
• Levels of Packaging System

  • Primary Package - Individual package that immediately contains the product for individual end users
  • Secondary Package - Bigger package which contains several individual packages
  • Tertiary Package - Biggest Package which contains products in secondary packages, ready for shipping
• Why do we need to pack food items?

  • To preserve the food
  • To contain products for easy transport
  • To describe and identify content. Packages have labels
  • To protect the content
  • To have product sales appeal
  • To help keep to the minimum cost of production and distribution
• Effective Food Packaging


  • Adequate knowledge of changes affecting food (physical, biological, chemical, biochemical)
  • Food safeties, laws, and regulation (FDA, DOH)
  • Competitive products and brands
  • Food Marketing Program
• Labeling


  Group of words, symbols, pictures, and anything attached or imprinted on a package to identify, describe, and inform the customers
• Importance of labeling


  • Ensures adequate and accessible information is available to the next person in the food chain
  • Ensures the lot or batch where the manufactured product belongs can be identified or recalled if necessary
  • Essential in product recall and effective stock rotation
  • To understand the information and make a wise or better choice
  • To prepare and use the product correctly
• Types of Packaging Materials

  • Plastic
  • Metal (Aluminum, Tin)
  • Glass
  • Brick Carton
  • Cardboard
  • Polystyrene
• Characteristics of Good Packaging

  • Non-contaminating
  • Appropriate dimension for the selected food
  • Visually appropriate to functional need
  • Capable of protecting food from damage
  • Non deterioration of flavor, appearance color, texture, and nutritive value of the food
  • Environment-friendly, stackable, and transportable
• Commercially, products are sold in public malls (Nabebenta)
• Department of Science and Technology (DOST) tests the product
• Food and Drug Administration (FDA) only certifies
• Yellow Card


  ID with pic and name, valid for 3 years, certifies that you are allowed to handle food items and don't have contagious disease
• How to secure Yellow Card

  1. Attend a seminar by the City Sanitary Office about basic food handling

  2. Proceed to the City Health Office for chest x-ray and fecalysis

  3. Proceed to City Hall with the mayor's permit, pic, and test report

  4. Issuance of the yellow card
• Sanitary Permit


  Yearly, requires water test (PHP 600) and presenting Yellow Card