How do you train yourself and others on food packaging and shelf life?

1 Step 1: Learn the basics of food packaging and shelf life

The first step is to familiarize yourself with the basic concepts and terminology of food packaging and shelf life. Food packaging is the process of enclosing or protecting food from external factors such as light, oxygen, moisture, microorganisms, insects, and mechanical damage. Food shelf life is the period of time that a food product can be stored under specified conditions and still maintain its quality and safety. Food packaging and shelf life are interrelated, as the packaging material, design, and technology can affect the rate of deterioration and spoilage of food.

2 Step 2: Identify the factors that affect food packaging and shelf life

The second step is to identify the factors that affect food packaging and shelf life and how they interact with each other. Some of the factors are intrinsic, meaning they are related to the characteristics of the food itself, such as its composition, pH, water activity, and enzymatic and biochemical reactions. Other factors are extrinsic, meaning they are related to the environment or the packaging system, such as temperature, humidity, light, oxygen, carbon dioxide, and microbial contamination. Depending on the type and severity of these factors, food packaging and shelf life can be influenced in different ways.

3 Step 3: Choose the appropriate packaging material and method

The third step is to choose the appropriate packaging material and method for your food product based on its properties, requirements, and objectives. There are many types of packaging materials available, such as plastic, paper, metal, glass, and biodegradable materials. Each material has its advantages and disadvantages in terms of cost, performance, functionality, and environmental impact. Similarly, there are many packaging methods available, such as vacuum, modified atmosphere, active, intelligent, and edible packaging. Each method has its benefits and limitations in terms of extending shelf life, preserving quality, indicating freshness, and enhancing convenience.

4 Step 4: Determine the shelf life of your food product

The fourth step is to determine the shelf life of your food product using scientific methods and tools. There are two main approaches to shelf life testing: accelerated and real-time. Accelerated testing involves exposing the food product to higher levels of stress factors, such as temperature or oxygen, to speed up the deterioration process and estimate the shelf life. Real-time testing involves storing the food product under normal or expected conditions and monitoring its quality and safety attributes over time. Both approaches require analytical instruments, sensory evaluation, microbiological analysis, and statistical methods to measure and interpret the results.

5 Step 5: Label your food product with shelf life information

The fifth step is to label your food product with shelf life information that complies with the relevant regulations and standards and communicates clearly with the consumers. There are two common types of shelf life information: best before and use by. Best before indicates the date until which the food product will retain its optimal quality, but it can still be consumed after that date if it is not spoiled. Use by indicates the date until which the food product is safe to eat, and it should not be consumed after that date. You should also include other information, such as storage instructions, batch number, and nutrition facts, on your food label.

6 Step 6: Educate and train others on food packaging and shelf life

The sixth step is to educate and train others on food packaging and shelf life, such as your colleagues, employees, customers, or students. You can use various methods and materials to deliver your training, such as lectures, workshops, demonstrations, case studies, videos, podcasts, articles, or online courses. You should tailor your training to the needs and interests of your audience, and use clear and engaging language, examples, and visuals. You should also assess the effectiveness of your training by using feedback, quizzes, surveys, or certificates.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?