Labelling and packaging

1. Labelling and packaging • To know current labelling requirements. • To understand why food may be packaged in different forms to extend shelf life. • To be able to recall The functions and advantages/disadvantages of different materials. • Discuss the impact of packaging on lifestyle.

2. STARTER • 2 mins • Write down what you think a food label should cover by law. There are 10

3. Lesson 1 Dips • Lesson 13 PRACTICAL Bread and share • Lesson 14 Manufacturing quality and CAD/CAM • Lesson 23 Labelling and packaging • Lesson 24 SECE • Lesson 2 PRACTICAL Dips • Lesson 11 & 12 • Functions of foods • Lesson 15 Equipment • Lesson 22 Acids, alkaline and additives • Lesson 25 Technological Developments - NANO • Lesson 3 Dips • Lesson 10 Research Techniques • Lesson 16 PRACTICAL Cultural breads • Lesson 21 Combining ingredients and structures • Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS • Lesson 4 & 5 Safe storage • Lesson 8 & 9 Design exam Questions • Lesson 17 Prototypes and sensory testing • Lesson 20 PRACTICAL Pastry twist development • Lesson 6 Standard components • Lesson 7 PRACTICAL Bread sticks • Lesson 18 Nutrition and healthy Eating • Lesson 19 Nutrition and healthy Eating

4. Swap paper • Manufacurer’s name – Eg Heinz • Name of product – Baked Beans • Description – Baked beans in tomato sauce • Price – 38p • e415g ( average weight) • Cooking/heating instructions • Ingredients in descending order. (most first) • Address of manufacture • Best before date or use by if high risk food. • Storage instructions

5. The function of packaging • What is the purpose of packaging? • GIVE ME 5

6. FUNCTION OF PACKAGING • Keeps food in hygienic conditions • Protects from damage • Prevents tampering • Attracts the customer • Informs the customer • Can be used in the re-heating of food.

7. Typical exam question • Name one material suitable for the packaging of a ready meal. What would you be looking at here? What materials can you think of?

8. Materials – make a note of • Plastics – thermo plastics include: PET(polyester) The film on a ready meal has a high melting point good for microwave. PP (Polypropylene) Great for freezing ready meals. It’s rigid and can stand high temp. Remember thermo plastics become soft when heated and keep their shape when cool. • Aluminium (not tin) • Foil tray • Paperboard (not cardboard)

9. Exam responses Can be: • Moulded and shaped • Strong/flexible • Cheap • Easy to stack and store • Suitable for reheating in microwave • Withstand low freezer temperatures • Impermeable to contamination • Easy to print on, rigid, biodegradable, different thicknesses available.

10. Your turn – 20 mins • Asda would like you to sketch out the requirements by law for a macaroni cheese ready meal. • What would be a suitable choice of material for the container, the film and the labelling. • Explain the three materials used and the advantages of using these materials.

11. How well did you do? • Thefilm – PET it has a high melting point and so suitable for the microwave. Impermeable to contamination when sealed. • Thecontainer – PP Its rigid and can stand high temp. Its can be used for freezing. Strong and flexible. Easy to stack and store. Easy to mould and shape. • Paperboard sleeve – easy to print on, cheap, lightweight, recycled, different thickness, biodegradable.

12. Packaging types • Ambient shelf stable products. Products which can be kept on the shelf and do not require freezing or chilling. E.g rice mixed with flavours herbs and spices. Ready to microwave in 2 mins. MAP – Modified atmosphere packaging. E.g minced beef, bacon, pre packed salads. Carbondioxide and nitrogen gas slows down the growth of micro-organisms.

13. Vacuum packaging • Removes all the air from the pack so no oxygen is there. Will increase the shelf life. • Once the product is opened it will have a normal shelf life.

14. Test your recall • What are the 5 conditions for bacterial growth.

15. Conditions for bacterial growth • Time • Temp – best at 37C dangerzone 5-63C • Moisture • PH level – best in neutral ph 6.6 -7.5 • Oxygen • Modified Atmospheric packaging removes the oxygen to slow down bacterial growth.

16. Thinking about disadvantagesof packging materials. Share ideas with your partner?

17. Disadvantages • PET , PP plastics can be a litter problem, some can be recycled but not all. • Carton board, crush easily. Care must be taken that no food gets onto the carton board for recycling as it may contaminate other products.

18. Discuss – Effect of lifestyle • The demand for less additives may increase more packaging to increase shelf life. • Families eating at different times of the day may mean more individual products eaten increasing packaging. • Households are smaller so smaller quantities needed increasing more packaging. • An increase in ready meals means more packaging.

19. Environmental issues. • Use renewable resources. (not using up the earths limited resources. • Use biodegradable packaging. ( less harmful) • Recycle – paper, metal and bottle banks. • Use less packaging ( Could be the end of some products!)

20. Test your recall. • Explain the dangers to the environment of food packaging. What could be done to help reduce this problem? • Key words global warming, depletion of rain forests, landfill. Renewable resources, biodegrable, recycling, collection services.

21. Review. • What packaging information is required by law 10 points. • Give me 3 packaging materials suitable for a ready meal. • Give me examples of advantages of the materials. Plastic, carton board. • Give me examples of packaging to increase shelf life. • Give me functions of packaging. • What can we do to improve the packaging problem for the environment.