JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
HOME ECONOMICS – FISH-PRODUCTS PACKAGING NC II
Fish-Products Packaging (NC II) (320 hours)
This curriculum guide on Fish-Products Packaging leads to National Certificate Level II (NC II). This guide is designed for students to develop and enhance their knowledge, skills, and attitudes in Fish-Products Packaging in accordance with industry standards. It covers core and specialized competencies that a learner must achieve to pack fish products by vacuum packing, poly bagging, bottling and canning. It also covers lessons on Personal Entrepreneurial Competencies (PECS) and Environmental and Market that maximize their skills into a marketable venture.
LEARNING COMPETENCIES
1. Discuss the relevance of the course.
2. Explain the key concept of common competencies.
3. Explain the core competencies in Fish Product Packaging.
4. Explore job opportunities in packaging fish products.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)
LO 1. Recognize PECS needed in fish products packaging procedures.
1.1 Assess one’s PECS: characteristics, attitudes, lifestyle, skills and traits.
1.2 Compare one’s PECS with that practitioner/entrepreneur.
1.3 Align ones PECS with that of a practitioner.
ENVIRONMENT AND MARKET (EM)
LO 1. Recognize and understand the market in fish-products packaging
1.1 Identify the players/competitors within the town.
1.2 Identify the different product/services available in the in the market.
CORE COMPETENCIES
LESSON 1: PACKAGING PROCESSED FISH BY VACUUM OR ORDINARY POLY PACKING (PFV)
LO 1. Inspect packaging materials, tools, and equipment.
1.1 Inspect packaging materials for visual defects.
- Report defective materials to supervisor for appropriate action.
- Check packaging equipment and tools for vacuum or ordinary poly packing for the required settings in accordance with established standards.
- Sanitize packaging materials and equipment.
1.2 Inspect Packaging Equipment and Tools
1.3 Report breakdown in packaging equipment to supervisor for appropriate action.
1.4 Check labels of packaging materials for required information to ensure conformity with company’s regulations and Bureau of Food and Drugs (BFAD) requirements.
1.5 Complete documentation for packaging materials, tools and equipment used according to workplace requirements.
1.6 Follow worker’s safety practices strictly according to workplace requirements.
LO 2. Perform inner packaging of processed fish products.
2.1 Inspect the processed fish products in accordance with manufacturer’s specifications and standards.
2.2 Dispose downgraded/rejected processed fish products according to company’s policy.
2.3 Package procedures of processed fish products
- Weigh processed fish products in accordance with approved specifications.
- Bag processed fish products according to prescribed packaging materials.
- Seal packaging material in accordance to the required industry standard.
- Place packaged fish products after passing through metal detector in inner carton in accordance to manufacturer’s specification.
- Label inner carton in accordance to manufacturer’s specification.
2.4 Follow OSHS
LO3. Perform outer packaging procedures.
- Place the packaged processed fish products in the master carton.
- Strap packaged fish products in cartons for storing according to specifications.
- Transfer the strapped products to pallet for storing according to specifications.
- Conduct random sampling prior to storage in conformity with the manufacturer’s standards.
- Label packaged fish products according to required specifications.
- Store labeled packaged fish products according to required temperature.
- Follow strictly the OSHS.
LESSON 2 : PACKAGING PROCESSED FISH BY BOTTLING (PFB)
LO 1. Inspect packaging materials, tools and equipment.
1.1 Inspect packaging materials for visual defects.
- Report defects to supervisor for appropriate action.
1.2 Sanitize packaging materials, tools and equipment according to standard operating procedures.
1.3 Check packaging equipment for bottling for the required settings in accordance with standard operating procedures.
1.4 Report breakdown of packaging equipment for appropriate action
- Prepare documentation for packaging materials, tools and equipment according to workplace requirements.
1.5 Follow strictly the OSHS.
LO 2. Perform bottling of processed fish.
2.1 Inspect the processed fish products after preparatory operations for quality in accordance with manufacturer’s specifications.
2.2 Dispose downgraded/rejected processed fish products according to company’s requirements.
2.3 Package processed fish products in bottles
- Fill bottles with processed fish and other ingredients according to specification.
- Check sealing compound of caps prior to sealing in accordance to standard procedures.
- Seal bottles immediately after exhausting to meet the required temperature as per industry standard.
2.4 Tamper proof seal bottled fish products after retorting and cooling according to approved specifications.
- Label appropriately the bottled fish products with required information in accordance to manufacturer’s specifications.
2.5 Follow strictly the OSHS.
LO 3. Perform post packaging procedures.
3.1 Package processed fish products in master carton
- Place the bottled fish products in the master carton.
- Seal in master carton according to specifications.
- Strap packaged fish products in cartons.
- Transfer strapped packaged fish products to pallet for storing according to specifications.
3.2 Quality control of packaged fidh products
- Check bottled fish products of certain conditions in accordance to established standards.
- Conduct random sampling prior to storage according to established standards.
- Store packaged fish products according to required temperature.
3.3 Follow strictly the worker’s safety practices according to workplace requirements.
LESSON 3 : PACKAGING PROCESSED FISH BY CANNING (PFC)
LO1. Inspect packaging materials, tools and equipment.
1.1 Inspect packaging materials for visual defects.
- Report defective materials to supervisor for appropriate action.
1.2 Sanitize packaging materials, tools and equipment according to standard operating procedures.
1.3 Check packaging equipment for canning for the required settings in accordance with standard operating procedures.
1.4 Report breakdown in packaging equipment to supervisor for appropriate action.
- Prepare documentation for packaging materials, tools and equipment according to workplace requirements.
1.5 Follow strictly the worker’s safety practices according to workplace requirements.
LO 2. Perform canning of processed fish. 2.1 Inspect the processed fish products after preparatory operations for quality in accordance with manufacturer’s specifications.
- Dispose downgraded/rejected processed fish products according to company’s standard.
2.2 Place the canned processed fish according to specification.
- Check lids with sealing compound prior to sealing in accordance to standard procedures.
- Seal cans immediately after exhausting to meet the required temperature based on the standard practice.
2.3 Check cans for visual defects after sealing, retorting and cooling according to standard procedures.
2.4 Label canned fish products with information in accordance to manufacturer’s specifications.
2.5 Follow strictly the OSHS.
LO 3. Perform post packaging procedures.
3.1 Place the canned fish products in the master carton.
- Seal master carton according to specifications.
- Strapped packaged fish products in master cartons.
- Transfer strapped cartons to pallet for storing according to specifications.
3.2 Check canned fish products of certain conditions in accordance with standard procedures
3.3 Conduct random sampling prior to storage according to specifications.
3.4 Store packaged fish products according to required temperature.
3.5 Follow strictly the OSHS.
Source: K to 12 Agri-Fishery Arts – Fish-Products Packaging (NC II) Curriculum Guide
