Packaging, storage, cold chain and distribution
What this domain tests
This domain covers packaging material choice, storage conditions, cold-chain control and distribution. Questions often test shelf-life logic and the difference between chilled and ambient products.
Core rules
- Packaging must control moisture, oxygen, light and physical damage; aseptic cartons suit UHT milk, while glass, HDPE and pouches suit pasteurized milk.
- Pasteurized milk is a chilled product, normally held at about 4°C through storage and distribution.
- UHT milk can be stored ambient before opening but becomes a chilled product after opening.
- Butter and paneer need chilled storage; ice cream is held at about −18°C; ghee and milk powder need cool, dry storage away from light.
- Use FEFO (first-expiry-first-out) for perishables and keep batch traceability.
Worked example
A plant fills 5000 L of milk into 500 mL pouches. Theoretical pouches = 5000/0.5 = 10,000. If filling and handling losses are 2%, saleable pouches = 10,000 × 0.98 = 9,800. The reasoning separates theoretical yield from actual packaged yield and gives a realistic dispatch figure.
Traps
FIFO is not enough for short-shelf-life dairy; use FEFO. UHT does not mean the product can sit in a warm retail cabinet after opening. Ice cream at −4°C is not a correct storage condition. Packaging must be checked for seal integrity, not just appearance.