Lesson 4: Packaging

• Receiving - sorting and grading of raw materials according to size, quality and species, segregating also go under this.
• Preparation - washing, eviscerating, cutting, and pre-cooking
• Processing - final processing and complete sterilization
• Storing - extending shelf life
• Packaging - wrapping and enclosing products for protecting and preserving
• Labelling - give correct information abt the product
• Hard Plastics - not flexible nor elastic

  - for retail packaging

  - light, durable, resistant from corrosive substances and water

  - for fishery products, form-fill packs
• Aluminum Foil - tasteless, odorless, non toxic

  - for baked goods, convenience-food and frozen foods
• Advantages and Disadvantages of Aluminum Foils

  advantages:

  Lights weight, durable, corrosion doesn't make any color

  disadvantages:

  Need high energy to produce
• Retortable Pouches - thick (0.375mm)

  - alternative for metals cans and glass

  - can be boiled

  - for processed fruit and veggies, meat and fish products
• Pilofilm / Cling wrap - rubber hydrochloride for fresh smoked, frozen meat and dairy products
• Polyethylene (PE) - heat sealable, cannot be used in boiled-in bag

  
• Polypropylene packaging - better protective properties

  - resistant to high temp
• Styrophore - difficult to clean, light weight, not durable
• Glass containers - strong, non-porous

  - safe from contamination and health hazards,

  - easy to open and close

  - can be re-used/ recycled

  - disposal issues

  - cost more

  - heavy weight
• Metal Cans - has tin plating

  - more shelf-life

  - low weight

  - limitation to acidic substances

  - not flexible in shape
• Food Labelling

  -provide correct info about product

  -purpose for promotions of its sales and disposals
• Why is food labelling important?

  To educate consumer abt the product

  help consumer make informed choices

  help consumer how to store or use the product properly
• Product Identity/Name - name should be unique and should be able to distinguish the product from others.
• List of Ingredients - the word "INGREDIENTS" should be seen

  - decreasing/descending order of weight
• Net Quantity - weight or value

  - in metric units (kg, g, mg etc.)
• Instructions for use - how to prepare food

  - guidelines
• Open-date marking - expected quality of a product in a given period of time
• Before date - if consumer uses it after the given date, product may not be best quality
• Consume date / Expiry date - food poisoning may occur if consumed after this date
• Storage Condition - will make food long-lasting and safe after opening
• Business name & address - if customer dislikes the product, they may contact the company via their business name or address. This may also be used vice versa
• Country of origin - mandatory for exported products
• Food Allergens - to make safe food choices
• Bar code - article numbering system