Food Packaging, Labelling and Storage
What the exam tests
This domain covers the functions of packaging, material choice, barrier properties, packaging methods and mandatory food labelling. Expect questions on glass, metal, paper, plastics, vacuum and modified atmosphere packaging, aseptic and retort pouches, and FSSAI label content.
Core rules and concepts
- Packaging protects against moisture, oxygen, light, microbes, mechanical damage and tampering; it also carries information and enables handling.
- Glass is inert and impermeable but heavy and breakable; metal cans are strong and retortable; paper is cheap but moisture-sensitive; plastics vary widely in oxygen and moisture barrier.
- Vacuum packaging removes oxygen; modified atmosphere packaging replaces air with gases such as nitrogen and carbon dioxide; aseptic packaging fills sterile product into sterile packaging.
- An FSSAI label normally needs the food name, ingredient list in descending order, nutrition information, net quantity, veg or non-veg logo, FSSAI licence number, batch, date marking, storage instructions and allergen declaration where applicable.
Worked example
A label declares per 100 g: carbohydrate 60 g, protein 0.5 g and fat 0.2 g. Energy = (60 x 4) + (0.5 x 4) + (0.2 x 9) = 240 + 2 + 1.8 = 243.8 kcal, about 1,020 kJ. The calculation uses 4-4-9 factors and reports per 100 g, so a 25 g serving has one quarter of these values. The label must state the basis clearly.
Traps
Listing ingredients alphabetically instead of by descending weight; treating best before as an expiry date; using a plastic not approved for hot filling; forgetting the licence number or net quantity; confusing modified atmosphere with vacuum packaging.