SITHCCC026 Student Guide

package prepared foodstuffs SITHCCC026

1: Introduction In this unit, we will be learning about packaging prepared foods. We package prepared food to protect the food from contamination, prolong the shelf life, and show information about the food to customers. Packaging the food preserves food quality and attracts customers. Customers can also evaluate food quality from the package. Packaging can protect the product from:  chemical reactions  light  dust  drying out  bacterial growth  enzymes that spoil foods  transport damage. During the packaging process, there is also potential for contamination to occur. You need to reduce the risk of contamination by selecting food that is fresh and of good quality, and has been packaged correctly. Image by Norma Mortenson on Pexels

If any items or products are spoilt or contaminated, dispose of them immediately by following waste disposal procedures. Follow the FIFO principle and check the used-by dates and best before dates of the items. SHARE PLATE Discuss signs of quality in foodstuffs used for packaging with the group. Your trainer will facilitate this discussion and begin with examples. WHAT’S COOKING? Look at the prepared foodstuffs available in your training kitchen. Check that those foods are rotated and labelled, and that food in stock is fresh, quality, and has no signs of contamination or spoilage. Check that storage conditions are optimal by observing temperature gauges and taking temperature measurements. When choosing packaging:  use clean, undamaged, and food-safe packaging  only buy packaging from a trustworthy supplier  know the product that will be packaged and check that the packaging is suitable  ask the supplier or manufacturer for more information, if you are unsure whether the packaging is suitable  check the manufacturer's instructions or symbols to confirm that the packaging can withstand the conditions it will be exposed to – such as freezing, microwaving, or placing in dishwashers. Quality criteria for food to be packaged Criteria for selecting food and packaging for products also include:  portion size  shelf life  freshness  visual appeal. Correct portion size

The portion size needs to follow a standard recipe, the same as when you would serve a meal. Most hospitality businesses use standard recipes to ensure consistent product quality, flavour, and portion size. This consistency allows the chef or manager to calculate the cost of each meal and ensure that they reduce waste and regulate costs. It also ensures that they prepare the correct amount of food using the right equipment and cooking methods every time. The portion size must ensure that the customer feels satisfied with the dish but is not overwhelmed by the amount of food. Similarly, customers must always feel that they have received value for their money from their packaged foodstuff. Shelf-life If you package foodstuff well, you can increase its shelf life. On the packaging, you must state the used-by date or best before date. When the food was originally prepared, the process may have involved the ‘cook-chill ESL’ cooking method (cooked at 90°C for 10 minutes) to extend the shelf life. Another way to extend shelf life includes pressurising or heating the foodstuff and packaging, which kills bacteria. However, this is usually only done in food processing factories, not within the food industry. LIFT THE LID To learn more about packaging to extend the shelf life of fruits and vegetables, visit the following website. Website: https://www.agric.wa.gov.au/sites/gateway/files/WA%20Food%20and%20Bevearge %20Packaging%20Forum%20-%20Food%20safety%20and%20Shelf%20life%20extension%20- %20Ralph%20Moyle%20AIP%20-%2030Oct2019.pdf – Department of Primary Industries and Regional Development. To learn more about how food processing businesses extend shelf life, watch the video below. Video: https://www.youtube.com/watch?v=H6-9XS6Csvc (02:05) – Cronogard Freshness When selecting ingredients from stores, check for quality, freshness, and stock rotation – as well as recipe requirements. Packaged foodstuffs must be fresh when packaged or shelf life will be lower and the risk of foodborne illnesses will be higher. Visual appeal Packaged foodstuffs must look as if they were purchased at a restaurant. Customers evaluate the way a dish will taste before they even taste it. Image by Ferks Guare on Unsplash

Staphylococcus aureus Skin, hair, nose, and throat of humans and animals  Flour confection  Milk and its products  Egg products  Ham  Ready-to-eat foods – such as cooked food, sandwiches, and sushi Vibrio parahaemolyticus Marine environment and seafood  Shellfish to be eaten raw  Undercooked shellfish Listeria monocytogenes Soil, faeces of humans and animals, sewage, and grease  Raw milk  Soft cheese  Poultry and meat  Cold dishes – such as salad, coleslaw, and sandwiches Norwalk-like virus Sewage and shellfish  Salad  Raw vegetables  Shellfish – such as oysters Hepatitis A virus Sewage and shellfish  Shellfish – such as clams and oysters CHEMICAL Suspected food items Prohibited pesticides  Leafy vegetables Toxins (fish)  Coral reef fish Mycotoxins  Corn  Nuts/peanuts and their products  Cereal  Figs PHYSICAL  Glass fragments  Band-Aids  Pest droppings  Dust  Nails  Hair  Metal fragments  Bone or animal product  Stones  Pests “Contamination”

“Contamination” or “contaminated product” means the introduction or occurrence of a contaminant in food and can cause food to become unsafe to eat. “Potentially hazardous foods” “Potentially hazardous foods” are those that are susceptible to bacterial growth and have to be kept at certain temperatures to minimise the growth of any pathogenic (disease-causing) microorganisms. LIFT THE LID To learn more about the Australian Food Standards, read the following. Website: https://www.foodstandards.gov.au/publications/Documents/Safe%20Food %20Australia/FSANZ%20Safe%20Food%20Australia_WEB.pdf Your trainer will facilitate a group discussion about the key points in this chapter. SHARE PLATE In a small group, work together to decide what the procedure would be if a foodstuff or packaging was not of good quality. TIME FOR SOME FACTS Read the following Fact Sheets:  Fact Sheet 3 - Food Safety Laws, Regulations and Standards  Fact Sheet 4 - Managing Food Safety Hazards and Risks  Fact Sheet 6 - Receiving, Storing and Maintaining Food (Section 1 & 3)  Fact Sheet 10 - Workflow Planning If you have already read these Fact Sheets, you can move on or review them to refresh your memory. Packaging materials appropriate for specific foods, storage, or transport needs Packaging is in direct contact with the food within. Therefore, it must be appropriate for the food being packaged. Consider how the packaging will be stored and if it needs to be transported. When packaging foodstuffs, ensure that you:  use good hygienic practices  store packaging in a secure and clean place  consider how long and where the food will be stored in the packaging and check it will stay safe under those conditions

Packaging must be made from food-grade material that suits the type of product. It must be clean and sterilised (aseptically treated) to ensure that it does not contaminate the food. Some packaging can leach chemicals into the food, so be sure that the packaging is food grade. Appropriate dimensions for food Packaging comes in various sizes, shapes, and materials. Depending on the portion size and the type of foodstuffs, you need to choose the correct packaging size. It is the same when you plate food. For example, you would not choose to serve the main meal on a side plate. Stackable and transportable Stackable food containers help save space and assist with stock rotation (ensuring that newer stock goes on the bottom of the stacked containers and the oldest stock is on top). Packaging also needs to be transportable, which means that it will not leak food or liquid while being transported. Some food businesses, such as catering companies, need to transport food to their customers. Two main food safety issues need to be considered when transporting food:  keeping the food protected from contamination  keeping the food cold (5°C or colder) or hot (60°C or hotter) – if the food is potentially hazardous. Some important points related to food safety and transportation include:  Always protect food from contamination by keeping it covered. This means using containers with lids or applying plastic film over containers. Packaging must be suitable and food safe.  For short journeys, insulated containers can keep food cold.  For long journeys, ice bricks can keep food cold and heat packs can keep food hot.  Only pre-heated or pre-cooled food should be placed in insulated containers. Visually appropriate to functional need Packaging must be suitable for the product, while also looking visually appealing. Customers have expectations of what the product should look like. For example, when you buy takeaway noodles, you expect a noodle box. SHARE PLATE In small groups, discuss packaging materials appropriate for specific foods, storage, or transport needs. Your trainer will facilitate the discussion and begin by leading with examples. Characteristics and uses of packaging materials

Packaging for food needs to be impressive because it will be the first thing that the customers see. However, there are many different types of packaging materials used in the food industry. Each has unique qualities and uses. Let’s look further at:  plastic cling wrap  plastic containers,  foil containers  polystyrene foam  vacuum packaging (cryovac machine)  recyclable packaging materials (including bio-plastics, cardboard, and bamboo). Plastic cling wrap Cling wrap, also called plastic wrap or food wrap, seals and maintains the freshness of food items in bowls, plates, or containers. It is:  microwaveable and suitable for use in the freezer to cover, protect, and seal food  clear, so you can see the food within  used for pre-prepared foods that are not ready for service  suitable for any food – such as fruit, vegetables, seafood, meat, and poultry  dispensable by a machine or able to be wrapped by hand. LIFT THE LID To learn more about cling wrap, watch the video below. Video: https://www.youtube.com/watch?v=tP946ijY7P0 (01:23) Plastic containers Plastic containers come in a variety of sizes and shapes, and they are usually stackable. Airtight and sealed, plastic containers are suitable for storing most items in the kitchen – from flour in the dry stores to pre-prepared sauces in the cool room. Although they can be frozen, this is not recommended. Doing so compromises the container structure. Plastic containers can help organise your food areas and can have clear surfaces to see the products. Most plastic Image by Kim Deachul on Unsplash

All plastic tableware is set to be banned (as plastic straws were) by mid-2023. The top trends for packaging include sustainable, toxic-free, and re-fillable packaging. Recyclable packaging can include bamboo, cardboard, bio-based PLA, melamine, and bio-plastics. It is used for all types of containers, cups, cutlery, crockery (plates/bowls), and straws. These packaging types are recyclable or decompose quickly to minimise the negative impact on the environment. Let’s look at bio-plastic, cardboard and bamboo in further detail. Bio-plastics Bio-plastics are biodegradable and compostable plastics that are made from renewable materials, such as starch from corn, sugarcane, or potato. These products have a high resistance to heat. Cardboard Cardboard is made from recycled and recovered paper. It makes packaging that is leak-proof for certain types of foods, and it is available in many different shapes and sizes. Cardboard also allows a business to market its product by printing on the packaging. Fibre-based cardboard packaging is compact and strong, moisture-resistant, and easier and faster to freeze (while maintaining integrity in humid conditions). This packaging can have a liner made from paper or foil when suitable and provided that it meets all the requirements for hygiene and food safety. Generally stackable and puncture resistant, this type of packaging is suitable for meat and poultry, fish, fruit, and vegetables. Bamboo Bamboo has become a popular choice for sustainable packaging as it presents a renewable (sourced from existing agriculture), compostable, and durable option for the food industry. It is made from the bamboo plant, one of the fastest growing plants in the world, which reduces its carbon footprint. Bamboo packaging has more workable strength than steel and has no toxins. It is suitable for hot and cold foods and can be used in the oven, chilled, and frozen. Image by Noodle Kimm on Unsplash

LIFT THE LID To learn more about sustainable and recyclable packaging materials, watch the videos below.  Lic Packaging Spa. Video: https://youtu.be/2_6DQzFJhlE (02:35)  Energy Observer. Video: https://www.youtube.com/watch?v=MH-tBhbCPWA (02:40)  Pursuite Enterprises. Video: https://www.youtube.com/watch?v=SF8hNXVACuQ (00:45) SHARE PLATE In small groups, work out the different packaging materials that would be suitable for the following foodstuffs:  Beverages  Dairy products  Dry goods  Frozen goods  Fruit and vegetables  Meat, poultry, or seafood. Think about sustainable food packaging. Why is it important to consider sustainable food packaging? Share your ideas in a group-wide discussion. Your trainer will facilitate the discussion and begin by leading with examples.

Requirements for packaging areas to avoid food contamination Good food safety and avoiding contamination are included in most cookery units because it is very important to ensure that businesses make food that is safe to eat. This is done by controlling temperatures, employing thorough cleaning and sanitising practices, and protecting food. Ensure that you keep the following safe food handling procedures in mind regarding packaging:  Use only clean, undamaged, and food-safe packaging.  Buy from a supplier whom you know and trust.  Make sure that the packaging is food-safe and suitable for the particular type of food.  Check the manufacturer’s instructions or symbols to confirm that the packaging will be suitable for the conditions it will be exposed to. These can include dry storage, freezing, microwaving, and using in dishwashers.  Always handle packaging following good hygiene practices.  Store packaging in a clean and secure place.  Use appropriate cleaning and sanitising packaging methods.  Cut down on single-use packaging, wherever possible.  Use a food-safe inner liner, if there is a risk of chemicals leaching into food. TIME FOR SOME FACTS Read the following Fact Sheets:  Fact Sheet 1 - Following Hygienic Work Practices  Fact Sheet 4 - Managing Food Safety Hazards and Risks  Fact Sheet 5 - Safe Food Handling If you have already read these Fact Sheets, you can move on or review them to refresh your memory. Temperature control When packaging food:  minimise food danger zone times  only take food from the cool room when you are going to use it  use the food safety 2-hr/4-hr rule, cook chill ESL method, and thawing frozen food practices  ensure that you use the correct storage conditions for chilled, frozen, and dry foods.

Cleaning and sanitising Keep all areas, food containers, and equipment clean and sanitised by following cleaning schedules and storage area checks. Packaging area Clean food preparation areas daily and throughout the day between shifts. This includes:  benches  floors  walls (if required)  stores  heavy traffic areas – such as door and fridge handles. Packaging equipment Clean and sanitise all equipment used during the packaging process, or it will contaminate the food. This can include:  utensils  containers  machines – such as the cling wrap dispenser or Cryovac. Recyclable packaging materials Keep packaging materials in a sealed box or container in the dry stores. It must be kept dry, off the floor, and free from dust and pests. Protecting food During the cleaning and maintenance of storage areas, staff must check for signs of pests. The business must also have a pest control management process. If you are using baits, they must not be in the food preparation area and be safe to use in food industries. Separate anything that could contaminate the food from the food packaging area. During the packaging process, ensure that there are no foreign objects in the food. Contaminants Contaminants can be biological, chemical, or physical. To ensure that you are controlling biological contaminants, follow temperature, cleaning, and sanitising processes – and ensure that food safety and hygiene practices have been used to avoid food contamination.