WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

AGRI-FISHERY ARTS

FOOD/FISH PROCESSING 12
SECOND
LEARNING SEMESTER

MODULE WEEK 3-4

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 MODULE
IN
FOOD FISH PROCESSING
GRADE 12 SHS

QUARTER 3
WEEK 3-4
DAY 1-10

PACKAGE FINISHED/PROCESSED FOOD

PRODUCTS
(Product Package Interaction and
Equipment/Machines in Food Packaging)
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Romeo G. Uganiza Joseph C. Salvador
Illustrator: Jhone Terence C. Marucut
Layout Artist: Nestor M. Lucero
Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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Lesson Product Package Interaction

2 and Equipment/Machines
in Food Packaging

Product package interaction and equipment/machines used in food packaging

will be discussed in this module.
In your journey through the discussions and different tasks, you are expected
to attain the following:

Content Standard:
Demonstrate understanding in packaging of finished/processed food products.

Performance Standard:
Demonstrate the procedures in packaging of finished/processed food
products independently.

Learning Objectives:
1. Explain the modes of deterioration and product/package performance.
2. Check, select, inspect, and prepare the equipment or machines used in food
packaging.

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 What I Know

Before you go over with this module, try answering the Pre-Test. This will
enable you to find out what you already know and what you still need to know about
the lesson. Good luck!
Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. Which of the following is made up of three elements which are diffusion, solubility,
and pore effect?
A. moisture B. permeation
C. permeation D. shelf-life

2. The following are causes of deterioration in food EXCEPT _______ .

A. biological B. chemical
C. mechanical D. physical

3. Which of the following refers to the process of individual molecules finding its way
through amorphous regions of a polymer by hopping between holes as thermally
induced polymer chain movements make holes available?
A. diffusion B. permeation
C. pore effect D. solubility

4. Which of the following equipment can be used in packaging where air is removed
from the container during sealing?
A. can sealer B. heat gun blower
C. plastic sealer D. vacuum packer

5. Which of the following can be used to emit a stream of hot air which can be held
by hand and sealed bottles and jars?
A. can sealer B. heat gun blower
C. plastic sealer D. vacuum packer

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 What’s In

Activity 1

Before you proceed to the lesson, try to identify what machines or equipment
are the given pictures. Write your answers on a separate sheet of paper.

Pictures Name of equipment/machine

1._______________________

2.______________________

3._____________________

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 4._____________________

5.____________________

What’s New

Before we go further, try to recall the meaning of some terms which you might
have come across before as you read through this learning guide.
Definition of terms:
Diffusion process of individual molecules (water, oxygen, organism) finding
their way through the amorphous regions of a polymer, by hopping
between holes as thermally induced polymer chain movements
make holes available
Permeation made up of three elements- diffusion, solubility, and pore effect

Pore Effect which gas flows through microscopic holes and channels in the
material

Solubility represents the level to which a volatile dissolve in the polymer

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 What is It

We encounter packaging every day but rarely consider its importance or the
reason for its existence. In many cases, packaging – especially flexible packaging –
is very carefully designed to undertake several tasks designed to present food to us
in an attractive, safe, and convenient way.

If civilization has existed, packaging and storage of food has been integral to
survival. Glass, wood, and earthenware pots have been used for thousands of years
and over the last two hundred years; steel and tin coated steel have been used not
only for containing food but also to preserve it.

Only over the last century with the advent of mineral oil fractionation plastics
have become available for use in the food industry. In comparison with rigid
containers, plastics are light, often transparent, and nowadays can be made to
match some of the characteristics of rigid containers. Some can be used in
microwave ovens and some combinations are heat-proof. Some packages are self-
heating, and some are two or three components all performing slightly different
functions so that multiple component foods can be prepared by consumers in a
matter of seconds (e.g., ice cream and hot chocolate sauce at the point of
consumption).

Food Composition and Packaging Choices

The choice of packaging for foods produced depends very much on the
nature of food. Foods are complex mixtures of chemicals that include water, fats,
sugars, complex carbohydrates (starches and fiber) protein, minerals and vitamins
and many other organic chemicals. The composition varies in each food and gives
the food its major characteristics. Fruits for example are largely composed of water,
sugars, fiber small amounts of protein and vitamins and minerals. Meats are
composed of proteins, variable amounts of fat, water, some minerals, and vitamins
with little carbohydrate. The composition of each food determines how well it
withstands attack by bacteria, molds, and viruses. Chemicals such as oxygen in the
air and humidity affect deterioration. Many fruits for instance have a waxy coat (e.g.,
tomatoes, apples) and will last longer than fruits without (e.g., strawberries).

Foods deteriorate for two reasons:

a) normal life processes (e.g., banana color progresses from green to yellow to
black); and
b) attack by microorganisms

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Food Deterioration
Before suitable packaging can be selected, it is necessary to know how the
food deteriorates because in some (but not all) cases, packaging can minimize or
slow down the deteriorative reactions. Foods are frequently classified on the basis of
their stability as non-perishable, semi-perishable, and perishable. An example of the
first classification is sugar; provided it is kept dry, at ambient temperature and free
from contamination, it should have a very long shelf life. However, few foods are truly
non-perishable, and an important factor influencing their perishability is the
packaging.
For example, hermetically sealed and heat processed (e.g., canned) foods
are generally regarded as non-perishable. However, they may become perishable
under certain circumstances, e.g., if can seams are faulty, or if there is excessive
corrosion resulting in internal gas formation and eventual bursting of the can.
Foods with low moisture content such as dried fruits and vegetables, and
baked goods are classified as semi-perishable. Frozen foods, though basically
perishable, may be classified as semi perishable provided that they are properly
stored at freezer temperatures.
Majority of foods (e.g., flesh foods such as meat and fish; milk, eggs, and
most fruits and vegetables) are classified as perishable unless they have been
processed in some way. Often, the only form of processing which such foods receive
is to be packaged and kept under controlled temperature conditions.

Normal life processes

During harvesting of plant foods, life processes such as respiration and

ripening continue. It is possible to slow these processes down by chilling and altering
the gases around the plant (controlled atmosphere). Seed foods such as cereals and
nuts are designed to last from one season to another so they will keep well if they
are kept dry and cool.

During slaughter of animal foods, life processes stop almost immediately, and
the tissue ceases to have a defense mechanism – especially where internal tissues
are exposed. Because muscle proteins are not soluble in water, the fluids present
are excellent media for bacterial attack especially at the cut surface. Hence the shelf
lives of meat and fish are very short. The shell of eggs provides some protection, but
it is permeable to both oxygen and water vapor and so eggs will not keep indefinitely.

Attack by microorganisms

Most foods are susceptible to microbial attack. As microorganisms attack

foods, they produce chemicals (metabolites) that will make the food unpleasant to
taste or they will cause illness. In some instances, the microorganisms themselves
infect consumers causing illness and occasionally death. There comes a point at
which the food becomes unacceptable and possibly dangerous.

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 Mold is much easier to see, so moldy food is often discarded. The rate at
which growth occurs depends on the factors listed here and the steps we take to
stop these processes. Generally, the rate at which microorganisms grow on foods
depends on:

a) temperature
b) acidity
c) available moisture (water activity)
d) nutrients available in food
e) presence of preservatives such as sugar, salt, and chemical preservatives

High Risk Foods

High risk foods have high available moisture levels, have low acidity, and
contain many nutrients. Such items include fish, eggs, dairy products (including ice-
cream mixes), and meat and they are very susceptible to growth of microorganisms
at temperatures common in Samoa. Sausages and hamburgers are particularly high
risk because the meat chopping process releases extra moisture from the muscle
tissue and distributes bacteria through the product. Friction during chopping process
may cause the temperature to rise again increasing the risk.

Lower Risk Foods

Lower risk foods are the fruits and vegetables because they have protective
skins and are often higher acid. However, they often deteriorate by losing moisture
(wilt) or because of the continuing life processes described above and loss of
moisture to the surrounding air. They are more prone to support mold growth than
bacteria and molds can be seen easily.

Low Risk Foods

The seed foods including cereals and nuts have evolved over the millennia to
survive unfavorable seasons and so have naturally long shelf lives provided they are
kept cool and dry.

Preservation

To preserve foods, the life processes must be stopped, and bacteria growth
must be stopped. There are two common strategies to enable this:

a) altering the environment in which we keep the food must stop life processes and
prevent bacteria growing

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b) packing food in containers that prevent microbial invasion later to destroy
microorganisms while within the package usually by heating

Altering the environment to make it unsuitable for microbial growth

This can be done by:
freezing
drying or dehydration
adding salt
adding sugar
adding acid
adding a chemical preservative
or by altering a combination of all these factors (e.g., bacon and jam)

The choice of packaging depends on the method used to preserve food. Once
sufficient water has been removed, dried foods must be kept in packages that do not
allow moisture to get back into the food. Dry foods are however susceptible to
continuing chemical reactions especially if exposed to light and moisture - the
packaging chosen must ensure that these reactions are slowed down so that the
product shelf life is extended.

Packing food in containers that prevent microbial invasion later to destroy

microorganisms while within the package usually by heating

Wet foods must be packaged in materials that are impervious to

microorganisms (hermetic). These foods must be treated in such a way that bacteria
are destroyed within the container – usually by heating. This is the principle of
canning.

The choice of packaging also depends on how long the food is to be kept.
Whatever the choice of packaging, foods will continue to deteriorate no matter what
means are used to preserve it. The issue of shelf life depends on:
the chemical make-up of the food
the environment in which the food is kept
the barrier properties of the packaging

Each factor affects the other

The choice of packaging depends on:
a. the chemical composition of the food
b. the method chosen to preserve it
c. how long the food must remain in wholesome condition (shelf life)

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The Product/Package Performance
There are many factors which determine the suitability of a materials for the
packaging of a material for the packaging of foods. These include cost, machine
handling and sealing characteristics, general appearance, printability, resistance to
mechanical and climate hazards, freedom from toxicity, and protective properties.

A. Protective Properties
1. Polymer/vapor interaction(permeability)
2. Permeation is made up of three elements- diffusion, solubility, and pore
effect.
3. Pore effect- in which gas flows through microscopic holes and
channels in the material
4. Diffusion- process of individual molecules (water, oxygen organism)
finding their way through the amorphous regions of a polymer, by
hopping between holes as thermally induced polymer chain
movements make holes available. This process becomes more difficult
as the vapor molecules become larger or bulky to reduced
transmission levels.
5. Solubility- represents the level to which a volatile dissolve in the
polymer

Moisture Vapor Transfer

The rate of some spoilage reaction in foods may be fast, such as less of
crispiness. Examples include snack foods, biscuits wherein crispiness/crunchiness is
the main criterion for freshness. Therefore, there is what is known as the Critical
Moisture Content (CMC) and to protest the product, permissible moisture content is
identified.

However, in many cases, the barrier need not and in other cases should not
be perfect, so long as its causes sufficient delay in spoilage and there is an
economic justification for the level of protection

Pressure may also change and affect the shelf life of the food. For example, if
the food is processed at a place with a high altitude, water will boil at below 100°C
and vacuum will be achieved at lower than 760 mmHg (millimeters of mercury) and
the temperature is usually lower.
Gas Transfer
The gas of major importance in packaged foods is oxygen, since it plays a
crucial role in many reactions which affect the shelf life of foods. Some foods (for
example: fatty foods and freeze-dried foods) are susceptible to oxidation, and it is
therefore necessary to use a package with low oxygen permeability. This also
reduces losses of Vitamin C in other foods (fruits and vegetables). In contrast, fresh
foods required oxygen for respiration, and permeable or perforated package is used.

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Flavor and Odor Transfer
Absorption of flavor by the packaging film is known as “sculpting” and is
particularly prone to occur with PE (polyethylene) films. Notoriously contamination
substances are soap, oranges, and coffee. In properly retailing situation, packages
should only be exposed to very low concentration of odorants.

Permeability to Microorganisms
There are some microorganisms that could pass through the film such as E.
Coli Leucomostoc Mesenteriodes were found to permeate in Polyethylene and
cellulose acetate films.
Freedom from Toxicity- Migration of Substances from Packaging Materials
The toxicological effects of interactions between food and packaging materials
and the effect of such interactions on the shelf life and sensory quality of the food are
extremely complex. The main aspects that are being studied are:
1. lacquers and coatings for metal containers to prevent interactions of food acids,
sulfur compound and other components with steel, tin, or aluminum
2. the migration of plastics, pigments, metal ions, and other components of plastic
packaging into foods
3. the migration of oils from foods into plastics
4. the interaction of the package and food under different processing conditions

Climatic Hazards or Environmental Conditions

The deterioration of food is caused by attacks from environment. Climate
factors which vary day to day and place to place are relative humidity and
temperature. During the storage and distribution, these factors will change up and
down and attack the food in terms of physical change and chemical reaction rate in
the foods. Effect of light on the product is another important factor to consider.
Shelf-life Testing
Ideally, product package combinations should be tested for shelf-life. A successful
assessment should be result from taking the following steps:
1. Determine the likely mode of deterioration.
2. Select a packaging material of sufficient barrier with an ability to form good,
integral seals in the packaging equipment available.
3. Test representative packages for seal integrity.
4. Perform realistic shelf-life tests using realistic environmental conditions
which simulate retailing atmosphere.

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Types of Food Packaging Machines

Depending on the type of food being packed, packing comes in various types.
To pack these food materials, various food packaging machines are used. The
packing styles also change depending on the storage life of the product.

Foods that are high perishable like fresh processed meats and frozen items
are best when vacuum packed since it can tremendously extend its storage life.
There is a separate type of food packaging machine or food packing equipment used
to perform vacuum packaging of the products.

1. Food Vacuum Packaging Machine

It is one of the most efficient packaging machines to pack foods because it

avoids air making food remain fresh. As aerobic microorganisms are responsible in
swift deterioration of foods, they hardly thrive or are immobilized under this condition.

Food vacuum packaging machine helps extend storage life of food products
thereby making the product well suited for sale on the freezer or cold display storage
units of several retail stores.

2. Biscuit Packaging Machine

Biscuit packaging machine is another type of food packaging equipment. It is

usually fitted with electronic digital temperature controller to maintain high precision
in achieving the desired temperature during food packing process.

It helps bring optimum freshness of the food. The most interesting aspect of
this machine is that packaged products are closely monitored with its automatic feed
counter that shows the quantity of items placed packed by machine. This makes it
easier for the food manufacturing companies to monitor daily factory output.

3. Bundling Food Packaging Equipment

Bundling food packaging equipment is quite common and is widely used by

many food suppliers. It is capable of storing huge quantity of foods before they are
banded or wrapped together as a single bundle.

It is also called as the banding machine. It can also be used for packing small
items such as stick candies or individually packed hotdogs that need to be bundled
together for economic purposes.

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4. Bagging Machine

It is popular in several China food processing factories. Foods in this case are
packed in bags, sacks, and pouches. This bagging machine is common to pack
cereals and powdered foods such as milk powder and sugar.

5. Closing Machines

These closing machines are similarly common in many food factories. This
equipment is used to tie metal wires to enclose the food bag or pouch.

6. Capping Machines

Capping machines are popular among food suppliers of food syrups and
drinks. This equipment is not used solely to pack food items, but it is usually used in
conjunction with other food packaging equipment.

The major function of this equipment is to close bottled food items by placing
air-tight caps. This is common in soda-manufacturing companies.

7. Accumulation machinery

Accumulation machinery is used along with the capping machine. This

machine allows proper alignment of bottles for systematic and organized filling of
foods. It is used in soda companies and bottled-water companies.

There are various types of food packaging machines. It is important to tailor-fit

the selection when you buy one of these machineries according to the type of food
that is being packaged to ensure optimum quality products with fully extended
storage life.

Other Food Packaging Equipment

1. Vacuum Packer- It is used for vacuum packaging where air is removed from the
container during sealing.
2. Can sealer- It used for sealing cans.
3. Plastic Sealer- It is used to seal plastics.
4. Heat Gun Blower- It is used to emit a stream of hot air which can be held by hand
and sealed bottles and jars.

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 Heat Gun Blow Plastic sealer

Can sealer

Check Weigher Clipper Cup or Tray Sealers

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 Fillers Gas Flush Packaging Metal Detector

Sealers Shrink Tanks Vacuum Chamber

Machines

Vacuum Packaging Machines Vertical Form Fill Machine Weigh Filler

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 What’s More

Activity 2

Direction: Identify what is being asked in the following sentences. Write your answer
on a separate paper.
__________1. This machine can be used in conjunction with other food packaging
equipment.
__________2. It is one of the most efficient packaging machines to pack foods
because it avoids air making food remain fresh.
__________3. It is used along with the capping machine.
__________4. This equipment is used to tie metal wires to enclose the food bag or
pouch.
__________5. It can store huge quantity of foods before they are banded or
wrapped together as a single bundle.

What I Have Learned

Let Us Remember

1. Good packaging design should prevent more waste than it creates.

2. Packaging should be designed to meet market and consumer needs while
minimizing net environmental impact in a cost-effective way.
3. Packaging should be designed to minimize the use of materials and other
resources without compromising product quality, safety, and economic
viability.
4. Materials should be selected incorporating a whole-of-life approach.
5. Packaging should be designed to minimize the environmental and social
impacts of its disposal.
6. It is important to tailor-fit the selection when you buy one of these
machineries according to the type of food that is being packaged to ensure
optimum quality products with fully extended storage life.
7. A cooperation from the packaging supplier could be fruitful, for he/she will
be able to advise on film performance and the protocols required for
successful shelf-life testing.

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 What I Can Do

PART 1: UNDERSTAND
(Creative-constructed response)

LEARNING COMPETENCY: (U)

Students are expected to explain the modes of deterioration and product/package
performance in foods (U)
SITUATION:
You belong to the food packaging and materials migration testing team who are in-
charge in testing plastic food packaging and food contact materials on overall chemical
migration and specific chemical migration of monomers, additives, and other trace residual
substance.
In a Food Processing Plant, the types of food packaging that would be tested during
an inspection is the mixture of paper, plastic, metal, glass, and the packaging also undergo
chemical testing. To quality assure the processed products, you must answer the following
questions.
QUESTION AND CREATIVE WRITTEN OUTPUT:
Answer the following questions below.
1. Why is it important to know the modes of deterioration of the processed products?
2. Why do you need to know the product/package performance in packaging
processed products?
SAMPLE PROMPTS/OUTLINE
It is important to know the modes of deterioration because…
It is important to know the product/package performance in packaging processed products
so that…

STUDENT’S WRITTEN OUTPUT:

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CREATIVE-CONSTRUCTED RESPONSE HOLISTIC RUBRIC:

RATING DESCRIPTION
4 The answers are correct and complete. They are very detailed.
3 The answers are correct and complete.
2 The answers are correct, but there are some items that are left
unanswered.
1 The answers are vague, and they are not related to the question.
0 There are no answers from the questions given.

PART 2 PERFORMANCE TASK: DO

(PERFORMANCE TASK GRASPS APRROACH)

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD:
The learner demonstrates in checking, selecting, inspecting, and preparing the
equipment or machines used in food packaging.
SITUATION:
You are newly hired at BFAR-Food Processing Plant at Bonuan, Dagupan,
Pangasinan. The production manager instructed you to check and prepare the
equipment/machines in the production of Boneless Bangus and Bottled Bangus and asked
you to submit a report about this. Your report must be written or computerized and contain
the accurate conditions of the equipment.

GOAL:
To inspect and make a report on the packaging equipment used in the production of
Boneless Bangus and Bottled Bangus

Follow the table below in making the report

Name of the Function/s Condition/s

Equipment/Machines
Example: Vacuum-pack Used in packing the Too many venting holes on
machine Boneless Bangus the vacuum film cause air
to leak out too quickly from
the vacuum film
1.
2.
3.
4.
5.

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ROLE: Food Technician
PRODUCT: Make a written or computerize checklist report.
AUDIENCE: Production Manager
STANDARDS: Your output will be evaluated in terms of:
Content of the Report
Reliability of the Report

PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA1 4 3 2 1 0 RATING
OUTSTAN SATISFAC DEVELO BEGINN MISSIN
DING TORY PING ING G
Content of The The content The ideas The No
the Report content ideas or or ideas or submissi
ideas or judgments judgments judgment on
judgments are may be s are not
are clearly supported supported stated,
supported with details. with some and facts
or details. and
explained details
with details. from the
text are
not used.
Reliability All Most Some Stateme No
of Report statements statements statement nts are submissi
are are s are not on
arranged in arranged in arranged arranged
order that order that in order in in
they lead to they lead to that they order
an an lead to an that they
organized organized organized lead to
thought. thought. thought. an
organize
d
thought.
TOTAL

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 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test to find out how well you have gone through the module.
Compare your score with the pre-test. If you get higher, that means that you have
learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. Which of the following equipment can be used in packaging where air is removed
from the container during sealing?
A. can sealer B. heat gun blower
C. plastic sealer D. vacuum packer

2. Which of the following can be used to emit a stream of hot air which can be held
by hand and sealed bottles and jars?
A. can sealer B. heat gun blower
C. plastic sealer D. vacuum packer

3. Which of the following is made up of three elements which are diffusion, solubility,
and pore effect?
A. moisture B. permeation
C. permeation D. shelf-life

4. The following are causes of deterioration in food EXCEPT _______ .

A. biological B. chemical
C. mechanical D. physical

5. Which of the following refers to the process of individual molecules finding their
way through amorphous regions of a polymer by hopping between holes as
thermally induced polymer chain movements make holes available?
A. diffusion B. permeation
C. pore effect D. solubility

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Answer Key

21
References
Books
DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC
II (CBLM)- Packaging and Labelling, Public Technical-Vocational High
Schools.
Online Sources
Packaging Labelling. Types of Food Packaging Machines. Acccessed March 11,
2021. https://tinyurl.com/3zhkj43r.

University of Queensland. An Introduction to Food Packaging. Accessed March 1,

2021. https://tinyurl.com/8cov9iyc.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

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