FOOD PACKAGING
PACKAGING DESIGN AND DEVELOPMENT
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Bacteria grows in wet conditions.
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It stops the cupboard getting wet.
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It saves the next person having to do it.
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It is good practice to be hygienic at all times.
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Detailed explanation-1: -Unclean machines can lead to accidents. If dirt, grease, or other contaminants build up on moving parts or surfaces, it can create a hazardous environment that increases the risk for accidents and equipment break downs. Equipment cleaning helps increase safety by reducing the risk of accidents.
Detailed explanation-2: -Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. An effective alternative to chemical sanitisers is hot water used at (75°C or hotter) to soak items for 2 minutes or more.
Detailed explanation-3: -Good food hygiene means knowing how to avoid the spread of bacteria when cooking, preparing, and storing food. Foods that aren’t cooked, stored and handled correctly can cause food poisoning and other conditions.
Detailed explanation-4: -The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.