Food Packaging, Storage and Transportation
Food Packaging, Storage and Transportation
This domain tests package selection, barrier properties, shelf life and cold-chain practice.
Core rules
- Functions: contain, protect, preserve, inform and sell. The package must resist moisture, oxygen, light, mechanical damage and pests.
- Materials: glass is inert but heavy; metal cans give strong barriers; plastics vary widely; paper needs coating; metallized foil gives light and oxygen barrier.
- Active packaging: vacuum removes oxygen; modified atmosphere packaging (MAP) changes gas composition; oxygen absorbers and desiccants extend shelf life.
- Aseptic packaging: sterile product fills a sterile package; retort pouches are heat-sterilized after filling.
- Storage/transport: use FIFO/FEFO, control temperature and humidity, avoid stacking damage and maintain cold chain. Temperature abuse shortens shelf life.
Worked example
Potato chips need a package that blocks moisture, oxygen and light. A metallized foil laminate with a good moisture barrier is suitable; a clear PVC film would allow moisture and light in, and chips would lose crispness while rancidity develops. Nitrogen flushing reduces oxygen further.
Traps
Vacuum packaging does not sterilize; MAP does not stop anaerobic pathogens; a barrier film is not automatically heat-sterilizable; labels must match the actual product and FSSAI requirements.