TLE 9 Cookery Quarter 2 Week 2
Package Prepared
Food Stuff
Food Safety on Storing and Transporting Foods
Paine (1962) defined food packaging as “art science and technology for
the preparation of goods for transport and sale.” More specifically, it is a
way of ensuring that the product reaches the end user at least cost in good
condition. In effect, the packaging material provides for the means of
transporting a product from one place to another with atleast the least
possible cost of maximum protection. With this in mind, it may be noted
that the primary function of packaging in agricultural nations is its ability to
contain agricultural products from the time of harvest to the point of use by
the consumer.
A package is expected to perform three major functions:
1. To Contain - During harvest time, packages could mean crates, baskets,
boxes, and the like containing farm produce in bulk.
2. To Protect - When the rough handling of perishable food is minimized,
the rate of spoilage slows down.
3. To Help Sell - The package itself helps to promote the product.
Storing and Transporting of Food
The following are important things to consider when storing and
transporting food:
a. Hazards of loading and unloading
b. Movement of vehicles
c. Warehousing methods and environmental conditions like relative
humidity and temperature changes.
Food is packed in terms of quality, shelf life, microbial condition and portion
control. Poor packaging of food causes spoilage of food. Here are other
factors that can cause spoilage of food:
pH of Food - This simply indicates the inverse quantity of hydrogen
ion available in the food system. This is often associated with food
acidity.
Moisture Content - This relates to the physical state of the food
itself. Products with very high moisture content could be liquid, while
those with very low free moisture content could be dried or frozen.
The higher the moisture content, the greater the chances of microbial
growth and chemical changes.
Amount and Nature of Fat Content - Chemical processes also
accelerate the breakdown of fats in food. Products with high fat
content, such as oils, butter, soft cheese, fried foods and the like,
tend to spoil quickly when not properly packaged. Exposure to the
atmosphere causes rapid oxidation of the fat to free fatty acids in food.
Enzyme System - These are chemical processes such as fermentation
and hydrolysis that occur in high-humidity food, especially in the
presence of ambient tropical temperature oxygen.
When food undergoes these processes, it changes its texture, taste,
smell and color. Under these conditions, the product may be
considered spoiled.
Initial Microbial Load - This means that microorganisms thrive
best in high-humidity foods such as molds, yeast, and bacteria that
grow faster in high-humidity foods.
Classification of packaging according to use:
As a Primary Package - This type of package
is intended to contain the product directly.
As a Secondary Package - This is used to
contain a specified number of unit packs.
Its main function is to allow the packing of
units to be carried in bulk.
As a Tertiary Package - is used for transport
or storage in large warehouses.
Methods of Food Packaging
a. Home Canned Foods - One of the oldest and
most common methods of household food
packaging.
b. Freezing and Chilling Food - Freezing
can be done using a variety of methods.
Examples are frozen vegetables, berries and
other fruits.
c.
d. Canned Foods - Food that is commercially
canned is cooked before being placed in the can
to prevent E. Coli bacteria. It comes in a wide
variety, from meat to vegetables to fruit.
e. Foil Packaging - Foil wraps are often pouches
that are filled and then the bottom and top of
the pouch is sealed with a heat seal similar to
those used with commercial frozen packaging.
Usually best with dried fruits, baked gods or
grain products.
The following should be on the label:
Net quantity
List of ingredients
Name under which the product is sold
Date of minimum durability
Name or business name and address of the manufacturer or packager
Quantity of certain Ingredients
Beverages with more than 1.2% alcohol by volume must declare their
alcoholic strength
Place of origin of the foodstuff if its absence might mislead the
consumer to a material degree
1. This type of package is intended to contain the product directly. It will
therefore be in direct contact with the goods.
a. Primary Package
2. One of the oldest and most common methods of household food
packaging. Fruits and vegetables are placed in glass jars and sealed in
jars by heating the jars and then put a rubber stop jar on top of the jar.
b. Home Canned Foods
3. What major function is described as consumers are first attracted to the
beauty, novelty or additional use of packaging materials?
c. To help sell
4. One of the factors that causes food spoilage is microorganisms thrive best
in high-humidity foods such as molds, yeast, and bacteria that grow faster
in high-humidity foods.
b. Initial Microbial load
5. This type of package is for bulk transport or storage in large warehouses.
c. Tertiary Package
