Introduction (LIANE): Bakit nga ba natin kailangan malaman ang mga kinakailangan sa pag
package at pag label ng produkto? At Hindi ba’t para maengganyo ang mga mamimili, para
ma protektahan ang produkto at para maging aware at inform ang mga posibleng mamimili
sa nilalaman ng produktong kanilang bibilin.
We are group 4, and we will report the “Packaging and Labelling Requirements” and the
“Storage and Transportation Conditions”.
Liane: First, let me define what is packaging and what is labelling.
Packaging is to ensure the product is safe to transport, store and sell. Sa tagalog,
sinisigurado nito and kaligtasan ng produkto. Mahalaga ito dahil ang mga packaging ay
pumoprotekta sa produktong nasa loob nito.
Labelling provides necessary information about the product using printed text, logos,
artwork or other designs. Mahalaga ito sa isang produkto dahil natutulungan nito ang
mga mamimili na malaman ang mga nilalaman at benepisyo ng isang produkto.
Ngayon naman ay sa mga Requirements na tayo ng Packaging and Labelling
Tricy: First it the Packaging Materials. This must be safe for food contact, preventing
contamination and preserving the quality of the product. These are used to enclose or hold
together the packaged goods. You can pack the packaged goods into or onto the packaging
material. The packaging material can be a load carrier. The most important packaging
materials are, for example, boxes, pouches, paper bags, bottles, cups or cartons, cans or tin,
and tubs or tubes. Ito ay ang una at ang pinaka mahalaga sa isang produkto.
Napoprotektahan nito ang isang produkto sa mga posibleng contaminants na maaaring
makuha chemically, microbially, biologically at ang common ay physically at halimbawa nito
ay buhok, kuko, at mga alahas tulad ng singsing at kwintas.
Alyssa: Second is the Labelling Information. Labelling Information refers to placing
information on a product or service so that the consumers can understand its details. This
may be about ingredients, uses, price, date of manufacture, or other important details. Its
purpose is to protect consumers from false information and to ensure that products or
services are safe and of good quality. This also must provide clear, accurate, and legible
information about the product.
Here are some important parts of a label:
1. Manufacturer’s Details: This includes the name and address of the manufacturer,
importer or distributor.
2. Usage Instruction: These are instruction for storing or using the product. Halimbawa
nito ay ang “KEEP REFRIGERATED” at “STORE AT ROOM TEMPERATURE AWAY FROM
MOISTURE AND HEAT”.
3. Product Name: This tells you what the food is.
4. Net Weight: This gives the actual weight of the food excluding the packaging
5. Date Marketing: This is the ‘Use By”, “Sell By” and “Best Use Before” date. It gives the
day by which the food should be eaten.
6. Ingredients List: This shows all the ingredients that make up the product. The
ingredients are listed in describing order by weight.
7. Nutritional Information: This panel shows the nutrients found in one serving or in
100g/100ml of the food.
Liane: The third one is the Allergen Information: It identify any allergens present in the
product to inform consumers with allergies. Mahalaga ito na nakalagay sa isang label ng
product para masigurado na ligtas ang mga mamimili sa produktong kanilang maaaring bilin.
Here are some Common Allergens: Celery, Crustacean (like crabs, crayfish, shrimp and
lobster), Eggs, Fish, Glutens (like bread, cereals, cakes or pies, candies, and cookies), Nuts,
and Milk.
Rhian: some processed fish product may carry certification, such as organic or sustainable
indicating adherence to specific standards. Traceability information may also be included to
allow consumer to track the origin and journey of the product. A Traceability Certificate is a
document that confirms that the result of a measurement can be related to stated references,
usually national or international. Ito ay mahalaga dahil ito ang kailangan natin kung sakaling
may mga mamimili na gustong tingnan ang mga pinanggalingan ng mga produkto.
Liane: We’re done in our first topic, ngayon naman ay talakayin natin ang Storage and
Transportation Conditions. But before that let me just define what is storage and
transportation.
Storage is the act of storing or place where things can be kept safely when they are not
being used.
Transportation is the action or practice of transporting or the movement of goods and
persons from place to place.
Ronica: The first in the Storage and Transportation Conditions is the Temperature Control. It
requires specific temperature control for safe storage and transportation. Nangangailangani to
ng tamang temperature para sa ligtas na storage and maayos na transportation. For example,
ang mga frozen na isda ay dapat na naka stored sa temperature na below -18°C (0°F). At ang
mga isdang pinalamig o pinapalamig ay dapat mayroong temperaturang 4°C (40°F).
Rhian: Next is the Humidity Control, this is a crucial for preventing moisture loss and storage.
It is essential in maintaining indoor air quality, preventing mold and mildew growth, and
preserving sensitive materials like artwork and electronic equipment. Ito ay mahalaga dahil
dito ay maiiwasan natin ang pagkasira ng isang pagkain na nakakulob sa isang lagayan, dahil
kadalasan ay binabyahe ang mga pagkain kaya kailangan nito ng sariwang pag pasok ng
hangin sa loob para maiwasan ang humidity.
Alyssa: Last is the Sanitation and Hygiene. It is essential for preventing contamination during
storage and transportation. These practices aim to protect food from biological, chemical, and
physical hazards throughout the entire food chain, from production to consumption. Regular
cleaning and disinfection are vital to ensure the safety of the products. Example of these ay
ang paglilinis ng workplace o kapaligiran, at pag huhugas ng kamay pagkatapos humawak ng
mga bagay na marumi.
Outro(Liane): Again, we are the group no.4 Thankyou for listening to us, sana may mayroon
kayong natutunan!
