Food packaging – enclosing the food in a material for physical, chemical, biological protection and tampering resistance;

It provides nutrition information on the food being consumed.

Roles of Food Packaging
Protection - Protect food against physical and chemical damage, such as, the harmful effects of air, light, insects, and
rodents. Each product has its own needs.

Barrier protection - Provide a barrier against dirt and other contaminants thus keeping the product clean.

Information transmission – helps the consumer to identify the food and instruct them how to use it correctly.

Marketing - The packaging and labels can be used by marketers to encourage potential buyers to purchase the product.

Convenience - Correct packaging prevents any wastage which may occur during transportation and distribution.

Types of Packaging Materials

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In many developing countries the most commonly used food packaging materials include:

Wood
Wooden shipping containers have traditionally been used for a wide range of solid and liquid foods including fruits,
vegetables, tea and beer. Wood offers good protection, good stacking characteristics and strength. The use of wood
continues for some wines and spirits because the transfer of flavor compounds from the wooden barriers improves the
quality of the product.
Paper
Paper is an inexpensive packaging material. It is however highly absorptive, and is fairly easily torn.

Glass
Glass has many properties which make it a popular choice as a packaging material:

 Glass is able to withstand heat treatments such as pasteurization and sterilization.

 It does not react with food.

 It protects the food from crushing and brushing.

 It is resist to moisture, gases, odors and microorganisms.

 It is re-usable, re-sealable and recyclable.

It is transparent, allowing products to be displayed. Colored glass may be used either to protect the food from light or to
attract customers.
Preparation of Glass Containers

 inspection

 washing

 rinsing

 sterilization

 sealing and capping

 cooling

Plastics
The use of various plastics for containing and wrapping food depends on what is available. Plastics are extremely useful
as they can be made in either soft or hard forms, as sheets or containers, and with different thickness, light resistance,
and flexibility. The filling and sealing of plastic containers are similar to glass containers.
Flexible films are the most common form of plastic. Generally, flexible films have the following properties:

 Its cost is relatively low.

 It has good barrier properties against moisture and gases.

 It has heat wet and dry strength.

 It is easy to handle and convenient for the manufacturer, retailer, and consumer.

 It adds little weight to the product.

 It fits closely to the shape of the product, thereby wasting little space during storage and distribution.

Methods of Food Packaging

Home Canned Foods - One of the oldest and most common methods of food packaging in homes is the use of home
canning.
Canned foods - Canning foods as a method of food processing have been around; foods that are canned commercially
are cooked prior to being placed in the can in order to prevent E. coli contamination. Canned foods come in a wide
variety, ranging from meat to vegetables to fruit.
Foil packaging - One of the innovative methods of commercial food packaging is foil wrapping. Foil wraps are often
pouches that are filled and then the bottom and top of the pouch is sealed similar to those used with commercial frozen
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packaging. Foil packaging allows the food to be sealed in the package without losing any residual moisture that may still
be in the food. The recommended types of food to package in this manner are usually dried fruits, baked goods or grain
products.

What Must Appear on the Label?

The following must appear on the label:

 Name under which the product is sold

 List of ingredients
 Quantity of certain ingredients

 Net quantity

 Date of minimum durability

 Any special storage instructions or conditions of use

 Name or business name and address of the manufacturer or packager

 Place of origin of the foodstuff if its absence might mislead the consumer to a material degree

 Instruction for use where necessary

SANITATION
Hygiene – things you need to do to keep yourself and surroundings clean.
Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper
food handling.
It also means keeping the food at the appropriate temperature so bacteria already present do not have a
chance to multiply.
Sanitary measures include personal hygiene, keeping food, equipment and the work area clean. Unsanitary
practices and improper handling of food may result to food contamination or infection, poisoning and death.

Workers Personal Hygiene

 Remove jewelries and accessories before starting to work.

 Hands should be clean and nails cut short.

 Use the appropriate work outfit.

 Keep sick persons out of the kitchen.

Facilities

 Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.

 Air dry all equipment, tools and utensils to avoid buildup of dust and rust corrosion.

 Dispose of garbage properly everyday so as not to invite rodents and insects.

Practical Ways of Keeping Food Clean

 Food should be handled with clean hands.

 Avoid sneezing and coughing when handling food.

 Utensils that fall on the floor should be washed well before using them again.

 Store food supplies in a clean, dry place to maintain its freshness.

 Clean cans, bottles and bags containing ingredients before opening.

 Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.

 Separate fresh vegetables from old ones before storing.

 Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C (60°F and 125°F).
Keep hot food hot until served. "Hot" means above 60°C (140°F), where bacteria can no longer grow. Keep
cold food cold until served. "Cold" means below 4°C (40°F), at refrigerator temperature or below.

Keeping the Work Laboratory Area Clean

 Keep the floor area clean and free from waste, water and grease.

 Keep cabinets dry, clean and closed tightly to keep away rodents and insects.

 Check and clean the dishwashing area whenever needed.

 Clean the tables after using them.

Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and prevent accidents. Occasionally, accidents do
happen. It is important that you keep calm so you can take proper actions. Accidents are caused either by
people themselves or by hazardous environment or defective equipment.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the measurement, procedure, and type of ingredient may greatly
affect the baked products. Beginners in baking should observe the correct practices in preparation to achieve
the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor baking ingredients, shortening and fresh eggs. Use ingredients
indicated in the recipe. Refrain from substituting ingredients.