Packaging, Storage and Transportation
10. Packaging, Storage and Transportation
This domain tests how packaging protects food, how storage conditions affect shelf life, and how transport maintains quality. Expect questions on materials, labelling, cold chain and FIFO/FEFO.
Core rules
- Packaging functions: containment, protection, preservation, communication, convenience and tamper evidence.
- Materials: glass (inert, heavy, breakable), metal cans (hermetic, retortable), paper/board (light, poor barrier), plastics (varied barrier), laminates and retort pouches.
- Modified atmosphere packaging changes gas composition; vacuum packaging removes oxygen; aseptic packaging fills sterile product into sterile packs.
- FSSAI labelling requires name, ingredients, nutrition information, veg/non-veg mark, net quantity, date marking, lot, manufacturer details, FSSAI logo and licence number.
- Storage: FIFO (first in, first out) and FEFO (first expiry, first out); control temperature, humidity, light and pests.
- Transport: clean vehicles, temperature-controlled reefers, segregation of raw and cooked foods, traceability.
Worked example
A snack has a shelf life of 30 days at 30°C. Using Q10 = 2, the reaction rate doubles per 10°C rise, so at 20°C the rate halves and shelf life roughly doubles to 60 days. Reasoning: Q10 describes temperature sensitivity; lower storage temperature slows deterioration. This is an estimate, not a substitute for real-time testing.
Traps
Vacuum packaging is unsuitable for fresh respiring produce. MAP does not sterilise food. Glass is not always the best barrier choice if weight and breakage matter. FIFO and FEFO are not identical.