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Packaging and Labelling

candra avatar
candra
13 diapositives · 331 Views · Jul 20, 2014

Packaging and Labelling. What’s on a label??. Why package food?. Why package food?. Information Protection from physical damage Protection from bacterial damage Contain the food Preserves the food to extend shelf-life Attracts consumers to buy Stops tampering by other consumers

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Packaging and Labelling
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  1. Packaging and Labelling What’s on a label??

  2. Why package food?

  3. Why package food? • Information • Protection from physical damage • Protection from bacterial damage • Contain the food • Preserves the food to extend shelf-life • Attracts consumers to buy • Stops tampering by other consumers • Eases storage • Eases transport

  4. Legal requirement By law, consumers must be informed about the products they are buying. There are 8 requirements.....

  5. 1 – the Food product name • Type of food • Any processing e.g. Smoked bacon • Pictures must not mis-lead

  6. 2 - List of ingredients • All ingredient must be listed • Descending order of weight • Food additives included and the category – e.g. Flavour enhancer • Unwrapped food must have allergy advice at the point of sale

  7. 3 – Weight / Volume • Should have net weight or volume or/ the number of items. • The symbol e covers the average minimum amount in a packet. • Weights under 5g need not be stated.

  8. 4 – Instructions for use • These must state how to prepare and cook the food. • Cooking times and temps. must be stated. • It may give conventional and microwave instructions.

  9. 5 – Use by date / Best before date • These tell the consumer when is best to eat the product by. • Use by date – this is for high risk foods and is the date that the food must be eaten by • Best before – this is for lower risk foods and states the date that the food will begin to deteriorate by

  10. 6 – Name and address of manufacturer • Contact details in case of complaint • Could be manufacturer or suppliers name e.g. Kellogs / Morrisons

  11. 7 – Place of origin • This is where the food comes from. • This is more and more important as people are concerned about the environment / food miles

  12. 8 – Allergy Information • This shows that things that consumers may be allergic to e.g. Eggs / nuts / shellfish / mustard

  13. Optional • Nutritional Information / traffic light system (FSA approved) / other systems • Special information – special dietary food e.g. Vegetarians / diabetics / recycling info