Packaging and Labelling

1. Packaging and Labelling

2. (c) Explain why the following materials are often used to package foodproducts. (i) Paperboard • Flexible . can be folded • Cheap • Can be waxed to make water resistant • Easy to print on • Lightweight • Environmental friendly

3. (ii) Polystyrene • Cheap • moulded to shape • can be used for hot / cold food / insulation • Lightweight • Sturdy- protects product

4. 4 (a) What does the following information mean? Use by Best before: 4 marks

5. 4 (a) What does the following information mean? Use by: • product MUST be eaten / consumed by the given date / legal requirement • danger of food poisoning if eaten after this date • safety of food product not guaranteed after given date. • Warns that food may be a high risk food / short life products Best before: • product may be eaten after the given date • date warning to consumers / legal requirement • Quality of the product is lessened after date given. • May be found on lower risk foods / long life products / ambient / frozen

6. 2. (b)(ii) • 400g e is shown on the label. What does this mean? • Contents amount weighs 400grams • Nett weight (i.e. weight without the packaging) • e shows average/estimated minimum amount in packet • This may indicate it is a legal requirement. (not: approved by government as this related to additives not weight).

7. (d) Explain why these instructions are important to the consumer. ‘Store in an airtight container .Use within 3 days of purchase’

8. (d) Explain why these instructions are important to the consumer. ‘Store in an airtight container .Use within 3 days of purchase’ • Consumer awareness/knowledge of storage conditions e.g. helps consumer to • Know how long it is safe to eat/prevent staleness – to keep product in best condition • extend shelf life of product • avoid bacterial contamination of product • use a reputable supplier -shows manufacturers meets legal requirement- storage instructions to be displayed • Food deteriorates if these instructions not followed/ becomes unsafe to eat/may cause food poisoning • Deterioration of sensory attributes e.g. loss of flavour/taste/texture/appearance etc consumer satisfaction

9. (b) Why is datemarking information important for consumers (ii) for supermarkets? 4 marks

10. (b) Why is datemarking information important for consumers • Gives warning / legal requirement • information on shelf life of product • Helps to prevent food poisoning (ii) for supermarkets? • Information on how long the retailer can put food on sale • Legal requirements must be met • Against the law to sell food after sell by date / may be sued • Helps with stock rotation • Foods will only be sold within date given

11. (b) Explain the meaning of the following information often seen on the packaging of egg custards. Use by 25.10.09 May contain wheat, gluten, eggs or milk

12. Use by 25.10.09 • Given as a warning / on high risk foods / short shelf life products • Indicates food must be consumed by this date • After this date food is not safe to eat • May increase risk of food poisoning after date given • Legal requirement for this to be shown

13. (ii) May contain wheat, gluten, eggs or milk • Given as warning / raising awareness • Danger foods for some consumers • Allergy advice information • Indicates place where made may have had these ingredients on the production line previously • These ingredients may have been used in product or appear on the ingredient list.

14. 8 Question 8 is about labelling. Manufacturers often use symbols to pass information on to consumers. Explain the meaning of the following symbols. 8 (a)

15. symbols The AFS symbol on the packaging Fair trade symbol • Supports trade from other countries • Supports workers rights in 3rd world countries • Grown from reputable, registered farms • Better deal for 3rd world food producers. • Trade support for developing countries • Guarantee that disadvantaged farmers and workers are getting fair deal. • Profits / money regenerated into local community projects,e.g. schools, medical centres • Food is not made/produced in this country Detailed answer, or mixture of simplistic and detailed • Known as the Red tractor symbol • A guarantee of quality/ shows food has been checked before sale. • Found on animal, dairy, sugar, fruit and flour products. • Foods carrying this label have complied with approved • standards for food safety, hygiene, animal welfare, equipment used, animal foods, animal health, environmental and responsible use of pesticides, and waste. • All products can be traced back to the farm /supply chain • The union flag log indicates food has been produced in U.K./England • Detailed answer, or mixture of simplistic and detailed answers 2-3 marks One detailed or two simplistic answers 1 marks (3 marks)

16. symbols Vegetarian symbol Nano food Nano food Nanotechnology is about changing things that are so small they are measured in nanometres. Nanotechnology is used in food production,farming, processing and packaging. There is debate about the effect of nanotechnology on the environment and safety. • Suited for vegetarians/ but not necessarily for vegans • • Mainly found on soya, cereal products, vegetables, fruit • • No animals killed for the production/meat free • • May help those who do not believe in eating animal foods • • People may be allergic to animal products • • May be against peoples’ religion, therefore need to know if • animal products used.

17. Sustainable issues Sustainable issues

18. Packaging • Chilled products can be packed using modified atmosphere packaging MAP which changes the gases in the pack and extends shelf life. Used for fresh meat, salads, prepared vegetables. • Cook chill products are ready meals which have been cooked first. • Ambient food is stored at room temperature for food that is packed in cans, cartons or packs such as biscuits. Food companies and consumers need to reduce the amount of waste that goes to landfill to help improve our environment. Recycling schemes reuse materials and biodegradable packaging is being used by supermarkets – this will decompose in time. Food packaging cannot be reused for food products as it could contaminate.

19. (c) How do manufacturers ensure that their productis environmentally friendly and supports sustainableresources? • use of packaging materials that are environmentally friendly • re use of recyclable materials • use of biodegradable materials • e.g. paperboard, plastics, aluminium • labels to show advised disposal methods • keep packaging to minimum • green issues followed by manufacturer show on packaging • packaging materials used support sustainable resources e.g. rain forests • use of local ingredients • use of ingredients from third world countries • reduction in food miles • less fuel costs (7 marks)

20. 8 Question 8 is about labelling. Manufacturers often use symbols to pass information on to consumers. Explain the meaning of the following symbols. 8 (a)

21. Healthy eating • When food companies make products that meet healthy guidelines they can show this on the food label • Five a day logos show the portion of fruit and vegetables in the food • Statements on labels may show if there is no added sugar or salt • Guideline Daily Amounts give details of how the dish supplies our daily needs. One portion of vegetables, no added salt or sugar Five a day logos can be found on labels

22. 6 (a) Why do manufacturers package food products? (4 marks)

23. 6 (a) Why do manufacturers package food products? • To contain • To inform • To protect • To preserve • To prevent tampering • Other relevant answers

24. 2 (a) Give reasons why manufacturers package food and drink products. • To contain/ when transported/displayed • To protect / against physical damage/ contamination • To prevent tampering /sealing with foil/film etc • For easy storage • To preserve/extend shelf life/ cans/vacuum pack (not ‘ fresh’) • To advertise/ give information/give appeal • To identify – labelling information • Examples of each gain extra credit Up to five simplistic answers or several detailed , qualified answers (4-5 marks) Several simplistic answers or one detailed (2-3 marks) Simplistic answer (1 mark) 5 marks

25. (c) What actions must be taken by food manufacturers to ensure the risk of salmonella is controlled when preparing, storing, cooking and transporting food products? (9 marks)

26. Stock rotation • Correct temperatures for storage / 0-5C • Temperatures not in danger zone / during preparation or transporting / 5-63C • Use of refrigerated lorries • Transported as soon as possible after production. • Critical control checks taking place regularly/e.g. temperature • Records of production checks kept and acted upon • Keeping food cool • Keeping food covered as appropriate • Correct use of storage equipment e.g. not leaving fridge doors open • Storing food on correct shelf in refrigerator. • Cook foods well /to above 70°C • Use of food probe • Reheat foods at 72°C for minimum 2 minutes/to kill bacteria • Make sure food is cooked throughout /cooked in centre • Make sure frozen foods are fully defrosted before cooking • Avoid cross contamination/ give examples e.g. keep raw foods away from cooked • Do not give raw eggs products to vulnerable consumers/follow government warnings, e.g. young, elderly • High standards of personal hygiene-with example • High standards of kitchen hygiene –with example colour

27. 6 (c) Explain some of the issues related to the use of new technologies to extend shelf life, eg GM foods or nanotechnology. Answer may relate to GM, nanotechnologies or other relevant new technology. • Credit can be given for naming another technology, eg modified atmospheric packaging for increased shelf life because food is hermetically sealed • Concerns that chemicals may harm the consumer • Concerns that future side effects not yet known • Good that they may extend shelf life or improve food stuffs in some way • Often thought that artificial developments are not natural • Cost of developing new technologies • By law, GM foods should be specified on label • Aseptic packaging is an alternative to canning and allows food to stay fresh for up to 6 months

28. 6 (b) Explain some of the issues related to food miles. • Concerns that food has travelled long distances before sale • Lack of nutrients • Not as fresh as perceived • Increase of CO2 emissions – leads to global warming • More consumers want use of local produce • Do not want to pay extra costs for transporting • Good for foods out of season or foods from different cultures, or for foods otherwise not available – eg tropical fruits • Support for workers in Third World countries, egFairTrade • Foods often cheaper when produced in other countries • Credit for specific examples, eg roast dinner, bananas, exotic fruits

29. 6 (a) Explain some of the issues related to the packaging of food products. Answers may relate to any of the points given below or other relevant points not listed. Candidates may discuss good positive and negative concerns. • Excess use leads to poor environmental control / deforestation / world’s natural resources (eg oils) running out • Use of recyclable packaging /biodegradable/concern over length of time to decompose • Ethical/ environmental /moral concerns/issues. • no use of packaging if preferable but need to package certain foods and for cooking • Land fill • Storage problems for foods and left over packaging • Queries over information provided on packages e.g. nutritional labelling • Chemicals used in some food packaging • Impact/harm of wildlife • New technologies – vacuum packaging, nanotechnology/coatings,MAP, asceptic – benefits and advantages • Extra cost