Packaging of Food Items – JSS3 Home Economics Lesson Note (Third Term)

Food packaging is the technique of enclosing food in a container or wrapper to protect it from the environment.

Behavioural objectives

1. Define food packaging.
2. State the importance of food packaging.
3. Name the materials used for packaging food and say what each is used for.
4. Describe the steps in preparing food for packaging.
5. State the points to consider for safe packaging.

What are the key terms in food packaging?

• Packaging material: the container or wrapper in which food is enclosed, such as a bottle, tin or paper bag.
• Contamination: the entry of dirt, germs or harmful substances into food.
• Shelf life: the length of time food stays fresh and safe to eat.
• Perishable food: food that spoils quickly, such as fresh meat, fish and milk.
• Blanching: dipping vegetables briefly in boiling water before cooling them quickly.
• Sterilisation: killing germs on containers and wrappers, for example with boiling water or heat.
• Biodegradable: able to rot naturally and break down in the soil.

Why is food packaging important?

Food packaging is important because it acts as a protective barrier against dust, moisture and harmful microorganisms.

• Protection from contamination: keeps bacteria, insects, dust and other contaminants away from food.
• Longer shelf life: reduces exposure to air, moisture and light, so food stays fresh and nutritious for longer.
• Convenience: packaged food is easy to store, transport and distribute.
• Attractive appearance: good packaging makes food appealing to buyers and boosts sales.
• Labelling and information: the package carries details such as expiry date, ingredients and nutritional content.
• Preservation of quality: helps keep the flavour, texture and appearance of food.

• Packaging is done for both fresh and processed foods.

What materials are used for food packaging?

The common materials for packaging food are plastic, paper and cardboard, glass, metal and foil.

• Plastic: lightweight and durable, used for snacks, dairy products and beverages.
• Paper and cardboard: used for dry foods such as cereals, sugar and bread.
• Glass: used for liquids such as juices, sauces and oils.
• Metal (tin and aluminium): used for canned foods such as sardines, corned beef and canned vegetables.
• Foil: used for wrapping baked goods.

What are the strengths and weaknesses of each material?

How is food prepared for packaging?

Food is prepared for packaging in eight steps, from selecting good food to labelling the finished package.

1. Selection of food: choose food that is fresh, properly processed and of high quality, because poor food shortens shelf life.
2. Cleaning: wash the food thoroughly to remove dirt, bacteria and other contaminants.
3. Processing: treat the food according to its type. For example:
   • Fruits can be peeled and sliced.
   • Vegetables may need to be blanched.
   • Meat should be properly cooked or dried where necessary.
4. Cooling or freezing: cool hot cooked food before packaging. Freeze items that must stay frozen.
5. Drying: dry foods such as fruits and vegetables to remove moisture and extend shelf life.
6. Sterilisation of packaging materials: make sure containers and wrappers are clean and free from germs.
7. Packaging: choose the right material for the food:
   • Foods that must be airtight, such as chips and cereals, go in sealed plastic bags or containers.
   • Dry foods may go in paper bags.
   • Liquids go in bottles or jars.
8. Labelling: write the product name, expiry date and any storage instructions on the package.

What information should a food label carry?

A food label gives the buyer the facts needed to choose, store and use the food safely.

• Product name: tells what the food is.
• Ingredients: lists what the food is made from.
• Nutritional content: shows the nutrients the food contains.
• Quantity: shows the weight or volume of the food inside.
• Expiry date: shows the date after which the food should not be eaten.
• Storage instructions: states how to keep the food, for example “keep refrigerated”.
• NAFDAC number: shows that a manufactured food is registered with NAFDAC in Nigeria.

What should be considered for safe packaging?

Safe packaging protects the food, the consumer and the environment.

• Environmentally friendly materials: where possible, use recyclable and biodegradable materials to reduce pollution.
• Avoiding over-packaging: use enough packaging to protect the food without wasting resources.
• Storage conditions: store packaged food where its quality is kept, for example perishable items in a refrigerator.
• Clean containers: never pack food in containers that once held chemicals such as kerosene or paint.
• Sound packages: do not buy or use cans and packs that are swollen, badly dented, torn or leaking.

Evaluation

1. Define food packaging.
2. State two reasons why food packaging is important.
3. Mention four materials used in food packaging.
4. Describe three steps in the preparation of food for packaging.
5. List four pieces of information found on a food label.

Assignment

List five foods found in your home. For each one, name the packaging material used and state one reason it suits that food.

References

• Nigerian Home Economics for Junior Secondary Schools, Book 3
• Modern Approach to Home Economics for Schools, Nigerian Edition