Food Technology & Processing

Food Packaging

The goal of food packaging is to safeguard the packed products and preserve their freshness. Food packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost.  As per World Packaging Organization more than 25% of food gets ruined due to poor and corrupt packaging. Thus the ideal packaging can diminish the large amount of food waste. Food packaging maintains food nutrition, swift and constant distribution of food among the value chain and decreases post-harvest losses, Food safety involves maintaining cleanliness at every stage of food production, from farm to fork. It includes proper hand washing, sanitization of surfaces, and the use of clean water and utensils. Hygiene practices aim to prevent contamination from bacteria, viruses, and parasites that can cause diseases. Temperature control is crucial, ensuring food is cooked to safe temperatures and stored appropriately to prevent bacterial growth. Cross-contamination must be avoided by separating raw and cooked foods and using different cutting boards for each. Proper labeling and storage of leftovers prevent spoilage and maintain food quality. Regular inspection of food establishments ensures compliance with hygiene standards. Personal hygiene, such as wearing clean attire and hair restraints, is mandatory to prevent the spread of pathogens. Education and training of food handlers are essential to ensure they understand and implement food safety protocols. Consumers play a role by practicing safe food handling at home, including washing fruits and vegetables thoroughly.