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< prev - next > Food processing Food Hygiene and Safety KnO 100260_Making safe food (Printable PDF)
Making Safe Food
Practical Action
Always keep unpackaged food covered and on shelves or tables in the store room to protect it
from contamination by insects, rodents and birds and the bacteria they carry.
Packaging plays an important role in ensuring that food reaches the consumer in peak condition.
It increases the shelf life of products by acting as a barrier against water vapour, air and
microbes while preserving the freshness of products.
Labels identify a product and should include your name, address, the weight of food in the pack,
the name of the product and the list of ingredients (with the biggest amount first and the
smallest last). Other information which is optional in some countries but may be compulsory
includes the date of production, the expiry date of the food, the producer's registration number
and special instructions to help customers prepare the food.
Producers must ensure that the type and amount of food contained in a package are the same as
written on the label.
Make sure that you use the correct
packaging for the food you are
processing. Recycle bottles and glass
jars but clean them properly before using
again. The packaging should be clean,
well sealed and attractive to the
customer. Use packaging that is
compatible with the food.
Food poisoning bacteria multiply, very
quickly in moderate temperatures
(between 20-40°C) so all foods should
be stored in cool, dry rooms with shade
and out of the sunlight. Storage areas
and surfaces should be kept dry so
microbes do not have the moist
environment they need to breed.