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Food preservation and storage


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Star Ratings
Rating given to frozen food areas based on their on how long products can be stored in them
Drying for preservation
Prevents micro organism growth by removing moisture available
Chilling for preservation
Prevents micro organism growth with a low temperature
Freezing for preservation
Prevents micro organism growth by freezing any moisture and removing warmth
Canning/ Vacuum packing for preservation
Prevents micro organism growth by taking away oxygen
Adding Chemicals for preservation
Prevents micro organism growth by removing available water
Shelf life
The time period that a food product will keep for
Accelerated Freeze Drying (AFD)
Frozen food is dried under a vacuum. Used for soups and instant coffee
Cryogenic Freezing
Food is immersed in liquid nitrogen then frozen. Used for prawns or soft fruits
High Temperature Short Time Canning (HTST)
Food is heated at high temperatures quickly to prevent over processing
Pasturisation
Treating foods with heat, then cooling rapidly with heat. Often done with milk or orange juice
Ultra Heat Treatment (UHT)
Food is heated very high and cooled quickly, but this method alters taste. Food does not need to be refrigerated afterwards
Irradiation
Food has ionising radiation put through it so it is preserved
Best Before
Recommended date to eat food by for quality reasons
Use By
Date food needs to be eaten by for health reasons
Quantitative Ingredient Declaration
Quantity of an ingredient used in a food product, usually shown as a percentage
Modified Atmosphere Packaging (MAP)
Replaces gases in food products with carbon dioxide and nitrogen to prolong shelf life
Tamper Proof Packaging
Shows the pack hasn't been opened so it is safe
Biodegradable Packaging
Packaging that will decompose so it will not go to landfill
Mobius Loop
Sign on packaging showing that the packaging is recyclable
Green dot
Sign on packaging showing that the manufacturer has paid a fee towards the packaging recovery system in Germany