Functions of packaging

2. Protects the food from contamination during transport and storage to ensure it arrives in optimum condition. For convenience of transport, storage and sale of the product. To preserve food, thereby preventingwaste and foodspoilage. Preventsdehydration and oxidation of food. Increasestheshelflife of food, thus reducing waste. For optimal marketing by making goods more attractive to the consumer. To provideinformationfor the consumer, e.g. use by date, nutritional information and cooking instructions. Functions of packaging

3. Types of packaging

4. Safe, non-toxic Hygienic Easy to open and reseal Economical to produce Strong and long-lasting Biodegradable or recyclable Odourless Moisture- and vapour-proof Prevents contamination by micro-organisms Colours, logos and a simple or striking shape all help the product to stand out. Desirable properties of food packaging

10. Metal A limited and non-renewable resource. Non-biodegradable but recyclable. Recycling saves raw materials, energy and reduces the impact production has on the environment in relation to air and water pollution. Careless disposal can be dangerous. Packaging and the environment

11. Glass Reusable and 100% recyclable. There are numerous collection points (bottle banks) countrywide. Can be recycled many times with no loss in quality. Recycling saves energy, raw materials, and saves on production and landfill costs. Careless disposal can be dangerous.

12. Plastic Not biodegradable. Made from crude oil, which is a limited, non-renewable source of energy. A limited amount is recycled in Ireland. Plastic packaging as litter is a major environmental hazard.

13. Reduce, reuse and recycle where possible. Avoid buying products with excess packaging. Buy loose rather than pre-packed fruit and vegetables. Compact cartons, cans and bottles before recycling. Compost organic packaging like cardboard and paper, as well as food waste. Buy products in recycled packaging. Buy in bulk or economy size to reduce packaging. Buy concentrated detergents, softeners and deodorants. Use cloth or other reusable bags when shopping. Consumer responsibility

14. Food labelling

15. Advises consumers about the nature of pre-packed foods. Identifies and helps sell the product. Provides the consumer with instructions for safe use, storage and cooking of food. Informs the consumer about the nutritional value of the food, gives allergy advice and information on additives (i.e. MSG) and processing (i.e. irradiation and GM ingredients). Enables the consumer to make informed food choices. The functions of food labelling

16. Consumer Information Act 1978 and EU Directives. All pre-packed foodstuffs on sale in Ireland must adhere to EU legislation regarding food labelling. This is enforced by the Food Safety Authority of Ireland (FSAI). Food labelling laws

17. All food labels should be: Unambiguous (clear) Legible Indelible Easy to see Written in the language of the country in which it is sold (English or Irish if sold in Ireland) Truthful and not misleading, e.g. it cannot claim that it can prevent, treat or cure disease Impossible to remove Not hidden by pictures, etc. Compliant food labels

18. Name under which product is sold. Ingredients in order of descending weight (additives including flavourings and sweeteners must be included). Quantity (%) of certain ingredients, e.g. beef in beef burgers. Net quantity in metric (kg or litre). Date of minimum durability, i.e. date until a food remains wholesome when correctly stored. Use by dateon perishables; best before dateon non-perishables. Instructions for storage and use if necessary. Name and address of manufacturer, packager or seller in the EU. Place of origin, if absent, might mislead the consumer. Essential information on pre-packed food labels

19. Mandatory information on pre-packed food labels includes: Alcoholic strength if more than 1.2% alcohol by volume Indication if food has been irradiated Whether it contains genetically modified ingredientsor has been packed in a modified atmosphere. Modified Atmosphere Packaging (MAP) The composition of gas inside package is different to air. Gases like CO2, O2 and N2 (inert) are used to stop microbes growing and prolong shelf life. The food must be labelled ‘packaged in a protective atmosphere’.

20. Medicinalclaims of treating, preventing or curing disease are not allowed. Nutritionalcontentmust be stated per 100 g or 100 ml for comparison. If claims are made about a certain ingredient, the % of that ingredientmustbestated, e.g. low-fat butter (39% fat). A claim of fortification must be true. Thedisplay of the following information on non-packaged food must be nearby in the shop: the name, origin, class, variety and price per kilo. Price labellingmust be on the food or the shelf; pre-packed food of varying weight must give unit price and pack price. Claims on food labels

21. Non-packaged foods must show details on a nearby label: Name of the food Origin Class Variety Price per kilo. Non-packaged food labels

22. Key words for revision • Value-added food • Best before date • Biodegradable • Contamination • Convenience foods • Cook-chill • Fortified foods • Functional foods • Genetically modified • Glass • Labelling • MAP • Metal • Organic produce • Paper • PET • Plastic • Recycling • Regulations • Unit pricing • Use by date