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    Arbaz Khan
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    Mam dure shahwar

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    27 views26 pages

    Mam Dure Shahwar

    Uploaded by

    Arbaz Khan

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 26
    FOA appioiedl.. Some Gqudelnes about packaging Step iS: spk Deke. iyed prepetis | We Should know Properties °. food % statel Sold, LiquichSemi- bi3} How. biggex if iS >how Smater? } Fou” when Sal? # Manspettaton temperature 7 ? Temperoture On which producto be Sale. ‘Step 2m Depine Packaging technical, ‘& functional requirements: 3 Mubates of food: 4 Functional pepertios of foots + Packo "9 fim. testing y Radivs of. distin bution. when produc 1s packed. How, x sb relain Shope? | Determining Pack ing: | SSE - as paclaging Skp- “i a a= Define. pockage matkeling . |& design requiement - Grocery mention. Supevo.markel. | PPetePeorereenAnnnAananAanananrn J NS —_ v4 ___|| Pto hibied _|hi) Bake )__items: __|p Oil. Coated _ Hii) Without oil coaling- he Ory _products:- bi : WDai modification: es |i) tet LocahionMentioa— calagen-es . Ts Our uate soca in_nctine. fog -yoghurk- frezen. bars, Tce=cream- Sk morr._than fol alicbale. 1B) Nuts, powders. equicemenls:. ie \9t_ is meatonecl.. that i bay oy Cidheswe Coating Cost £9 Paper._paper. Cardboarcl Obsosb__moishae~ —- = Loventory of _ “effeclue food fasinad ll heal tep- Ar Ideallfy a tegulalory re rar Approved. -.9n EOA_ fle “BICEAL i § ork) _.Subsiancesnolificalion ), aebiea: a ~ The Notifier% the manu foctuies of ; 1s making recipe to belbng Fooot Contact Substances). ), Inlendeck .use._of Procuck- Limitation (Mlle gies) 01 Conaution S: Specifications +> Effective date (Best before). ltsminecomreare Deci$ions.. Step 5- Select potential. pase design & malexial: - Packaging matoual clesign» FCS (One 1sho ei || Conditions - end molexoL) i) Boiling water Slerlize hii) Pasteurized above Pasternization temperate - Hiv). Non-themal 4eatment. H Food _Conlach Substances? 011 coalind + || Sopety> functional requiemeoh. pa fi) Hot filled. pasteunzed.\ above. sot. vy) Refug eraled piaducts pero I W) Frozen procucts ( Paxathad. | di) Mictovwawable _ practue Chern elly of Some __ Cereals) PePPE AR AR AR Step 6. establish food. vata maletal._desiga with es L & matyaal =~ Food. Engineer & clo this action. Prope channel is. dojyined for. food. ~PRLOSIO.G. be aclany : Coste ffectintivey - ts Estimate hime & cost |\Codstraint:- || Directly papi 40. “ln. 7 ee _nor_is checked - Step 8 shelf. life of. Packaging lLmaterial:- ° oo & shen ses L- Pape i Paperboard += Trans sportalion Sshippiey- In Cotugated foun G | || Benegtt | 1 Packagi ing. | wmatexiob:- I Lon cost DLight veg hi Easy to transport ||Disaduontage t- { Mois ture. absorbing | \|Metals:- i Ihi- Steel 3- Tin {| | 2 Chromium 4- f\luminium- | | ‘|Thtee tyPes:- <3 [5 pes (init cotta) na | 3 Pes (fruit coktails) lel ett bolt 2 Pes (Boveroges) - Od Lath b bolipm Pan |] Foit Pouch ¢ Reody to Cook, Karon jay, || powder) | Advanta ges :— 2 Motor Bower (420. Vepoux Permeability) Gas Boner (oxygen pemmeab; ‘e Ey Easy. to. Horspod | | 7 Low wsoig bt | t ajtow cos! | 2) Resistant to aads & Aleohols- Petree id SUVLIERGUUUUTIUVVVTE bees —f1=Phimany Dis Cb tm Printing Cost. More .waght Lg eek.» Chomum. Glass:- : » Resisianit lo chennc als - )Tians parent E —— ty Athactive dy Pasteurization Com be achieved - Disoduenifos o4:- ||_=aBritllene ss __||-=) More weigh l=) costly. 7 Polyettylene:~ PET: _||Donsity O.6-09: _|Use 3 Low weigh! Trexpensive - Impact _xesistont, Casily _febtcaled. 1b __ Damier 4 Poly Propylene:- / || Mole Denser, thicker _siiffness : || Beiter than ~polyeihyikoe aod, _ ~|-Candy wvappers: feeders upto 133°C. = Seondow 3- tertoy 4.0), iliacan. tittle | el Nees.- | I-|| Vaccum packagin.} | | In. which. vaccum. created in procuct » eg For snacks. leg psirg les) 2:| Aseptic. packaging: Sterslis ing Procucts « Packagiog. material shoulel be sterile bape heat_treaiment | packaging either aung | 6-9. beverages Canning. 34] MAP (Modifiect Menos phere packapog).| Create clilferent basses - Replacement done & _infreduce a - accorcling to Chorce - 4-|| CAP (control at mosphae Pockagiog) | >) No modification bil alrea ck sw enviconmen| =) To. Contof air: 6- || Active packaging: | Oxygen _Scaverges: Ctrglere Storeagprs: Co. reduce ripening), tho vapour= - -Onyger. Scaveogecs..Moistue_requlalors || Co reduce morshie)_ Antic wobral Scaverget\| | | | | \ i Sccenerspt ave incorporal ay yd | | 2A AL CECAAA vaccum Peephe Packegig mA e - : eae teen aiblacy (octchity = Decnes VVSVRRDRELELITIVY Tyee eee —|=>cole.v of Packaging _fitre polyrness. of. Plastic €¢_ Hot ¥ ag4 Tssues &Concerns:- When packaging fitea is designed - POKG4 =) Potabili 2 =) Fasy lo Open = Aize af Procluet =). Environmental changes resiStort- =) Temperature. jlthealion . decuen ss aEeor al angles». Juice box « : a ryt “9, | =)Ng ration of chemicals (Polymers coegeiy : Sition > | | \ a elimnale pathogen Safely Concems. for nen product Our. food Product Should be (ree. fiom aul Po of micro-organ's™® Objeclive:- ye.__-micto bes (wal | badenal pathogen rodents) 397 Amenca 4 Outlook Rodenkg were | || Seen in flout Physical Contamination =) QOutsicle Nolural_conlamiralion = Inside procuict.- Pardlemic_ =7Corona =. Count wide _||_epidemic_ > Regien wise Endodemic al Due. fo _fooc borne illness, || dae to ab 4} mostly bacterial _ contomination - sp-Food Safely 1s mae Corern_of Product Aeielopmenl 4 Extrenais Tam /renng, Post resiclues » | natural toxicants Phytates, oxalales) Microbial contamination: -_ Clecning & Personal byqsene 4 In Amerca» Out of 6> tis i@ by H | food : prorat haanhaaanr e_not pious: Don't focus ted Aric les & Haram” focol - | The. a Persone _ hygiene =pRepor they also. eat_.c. lor of, iherepor more___piore to diseases. Problems bY Feed bere _ikoesh Temporary, te__Consequenes..e bog lasting: Roporl of 4: bition dotars are Spent 4o_Cure._cliseases...of childlen 2019.33. biliay || Dollars - - - Bacledal Pathogen salmonella, apteritehs: £99, Meat: Dlisteia moonec tegen = Mull » SOfF cheese: (3 Campylobacter jejuni = cannect precucls.- Aecording to CDc(cene for clsease.Conital) Pathogenic =) cause disease : : Onning Process of food chap (4) Yersinia | Vibrio. vulnifiker a 6)! Clostridium Prefringes > 9. Cannel fal | @ Stoply lecoces ayjieus 57m milk. ||9o. a0 snduste). itis meation in a. : report aill__these__ microbes & thes — _||treg tment - - EYEIDELELL an AAAARAAA Vira) pathogens:- | Hepotitis A unhygeinc Condition | Nowalk yirus Dactodal mictobes:- | =) Salmaoglia enterddis Can increase Chance of Arthritis 6. 49.7 in due_to weakness : (chicago Outbreak = Ibi0%7) + lab [pepe ec +). Compylobactex jejuoi - ause sypduome.| || quinnale Perre mostly in children | less than One yeax _(/'to cases). > Listeria Mnoiylogen = Cause mepirgifh | | & SHil bidhs (miscarriages) Big, dpe Growth % Prevention of Microbes: | Mutiphcation of mictobes is Called. Logatithm lime & this phase callec) || eneration. ime & log Period. AAAP a A || There are 4+ phases in Logarihn. pouod - Log #Lag 2 Sialionery) Ui Decline lo One genciation Times 4 etsy |__ | Prodwe 16 lac Copies 7 Any rnicro®, rue 3-4 hous 40 | YPPPOOOPAPAAA U } It SEVVLISELEUCUCUVIVVIVV ees | Ade pt chang - aiec. thes ing enviconment.. ard if Fne_2 Ne Orercameit Oat Some__foxins .12main Gpibge. Bacteria. =rau'e pte _e ff flavor : o Sheng lerlure__. o off Odour o Color changes aoe Control of rmtro- organist. 2 Peisonal__hygiene =) sanilizing equipment. 2 Control __ of teroperedure 7 =) Chbrinated water. We Should. Kee in. View the FATTOM b_ Prevent microbes F -> Food nuinen! fo bacteria A» Aeide condition T_—_Lime_for_giowth 1 T=. Ternperatne _O -» Oxvgen M_— Morstwe, Po 4ic 4 bates sguinki a mYar) Dont stare pocishabe Conmectiticn ” tals forrecion « _ Grol tules + less than $/ (flows case | ° ° . A. ; | A chisciplineck study] ot nonaly \ \lwhat Should .one able_10 be “Ethos” Gree word = Systemah Stud Right or WloNgs epee or bod. TYPes:- N) Deseriystive ethics :. what Cutuce wants from us? Cultute, Society» religion: il) Paeseriptive ethics: ; — What research wants & itbat-to hare boieo; _||How. Shoulol I behave? lwhat are traik hae fo follax? hy they axe. imo lant? ‘ _||Reason: No fight occurs (War tue fog) Ethical Decision Dale 2 Dectuchue /pringpal based. Weasonina:.- Stat _nithethical theory Corclors me | Ove Prophet SAWN) || PunciplesO1e-madle, tules are _dlehined 4 12 qule raking. jud ement - ¢-O when. Sbughtenng, zabeoho | method. Should be followed _ | Qaqu in pakistan, bul 'D Ghor Cy, tray. |i 2 © PPP APPRPPRRRAARAAAARAAARAA 3 ——— oo — || Values aro determined. Pacis ion-2)dp We Subjects hove .boen forled2—— >) Biased value... mal Seconty)— {| vequlations ) at |. No wot in Cose based f0080n0g _||matonal oct. itis difficull——— 1) Case _baseck 1c0S20109, veo __ Theory a pincipe when cose.Come »there occur fig.hh Migewide | Mislead: Problem that encounter behar‘our: behavious) 7 )Tovision_ of Rnvacy (Allack on on pence) Ly Risk. encountered by x Reape WW Solution. ‘Gia 4 “insti luanal. by Toyjow _bvarol-_ National._reseorch “oct Lente fate Belmont _ ‘epan —define 5 Se | hos righl= Norms _ ___|lack of. Lpformecl Consent (No appl) _ Ree might be doing. hicky Lt. Respect for ‘andhh ‘posson.. each pos i Alecachice — Risk encualain a_uppee & _||fowor level - \ly- Voulntax | Vision of food ethics- Practice =) Protech on Benafic jariess:. Protide ben! ats Risk assessment piwacd 2 Secur y Justice: i - Equil ably Selection_of subjects ce pon Group benepits from. each & every. person Mainloine ol globally: e #- Valid feseorch design | Rubee result ii- Cornpelence of research (TE. person Gopatle ii--Tdeoti ifiCahion a Cinaqunices work !ol| n) Assessment of ith & benenily - 1-Saleche 0 _of Subjects (special adinn) In formecl Consent (2 _yoluntee there clase: Showd! lyre Compensation for infos Jo qive 9 good fe fo indvidual Communily.__- ae i Giving, fair 920d Productina ' Consum p lion practices Norms of Research: jopeineacbealels 8 see ess rrranna Z i PVSUSSSNSEOCO IIIT | | Teans permeation 3) From patual. to Processea____ Unedie > edibe Eccing habily -» londscape preperation Food _industyy motto ie fad ethics Sensitive research. in which research. Proclucl & Digan ation are baked mhy| we Choose food? To Provide..energy we made _clecision about _whea to eat 2where to eat ? ethical_cansicleiation Ten food ethical Concerns: ) Animal welhare ii) Some _ People _dan't Ike _wasb . Hi)_Palienls W) Enuoonent —USe of fertlized- Mificel Different issues: lp Sustaindele forming methecl _|}s)_Sustomnable Pishing Prochce _|F Clim ate change How _Jar_food_trovds 2 a Genelically _-odifvecl fool (GM) _ > Ovemew of Yecyclable fea ce t Hea \thy Eating: Obesily Doo'l fake roe mead Foir Hacling =)20 or PLCs. Sale Food Powe ity Slums. 1005, food is no} Ow Food Secanh Food Safe Nultitional values Ehies of food Procluction:.| \| From. Socials political, Communilical | Company entail perspeclives Sunk food is USA cule =). obesity €e Cliabeta - Factors inpluencing ethically Food predudton 1) Improve technology | Ethical_behoviour in fool indushy Food industy.use input whore shelf life is. Show wotkers. are. less paid. | wo. % other health relatect diganzaliny | aw agaist. fart food. tip Ensiancent 3.d.lso.. afeckog. “due to {| Packag in -matenah (Plostics) | Hn) @yerc growin Populalion tH & rf & & 9) lable i i i |] | | { | ! | + Tereerrerceeeeenngan _& by by ent fool. Prices A Heautth % nagie® MYVSSUUUEUUUTITIV Ve ey Reasons for addiessing Critical || health issues :- To improve Cus}omer. logably NTO increase Sales revenue ti) To _inevease Profit margins Trending ethical _(Ssues Dfood sefery & labelling > Food for All Food dlistubution & hunger I nts laking job. food Processing. &_ Services # Keluctonce to Complicece wilh fore! & heath regulations Consequences of ethical issues_in _|| food _indust1y: _ 1=Chionic_ heath sks tit- Food seyely conc fe Ecuming Cusis ive Aer ase of {Soutg ||Food incushy public Health: In. meat —indushy . Growth hormone. ore_used_. Chea]. & Jertilrers ave offen Non- trending ethical issues: Bes ax Corcemns — Artificial Swectere increased \ tecleclyy a Objectives of etheal Concarns of Sood produd:. 1) To Ptaicle high qual Opfordable health fast: food - To” gain. Compelifive advantage li) To etecute @ll ethical issues effechusty fo cktad foyat potenal. Che nts Incense : Hed % duoick being logger hea authodties- W) To Commend lor Proctuclion P Size Chronic diseases Caused by Sood born ontaminanls : || Acute, chronic | kidney foilure in children 10 onts ue to Oralates deposilon + Jow intake of He Roadwe axthrils @ Serious. infection Arthritis -_ inflaammation__in younts : Maningilis Cinflanmation of CNS) apue to. baceu as. SHill births (miscarriages) lack of- puto cliet Enfection lead_te fra Later 4 Hypertension. Fomyse raps - Fat f | . | prPPPPPP PPP PRR INARAAAAR ARDS ' id re Pee UL ®_© 0 9» 7 | fi cut taste preference i He “ etture Umno o..12le) interest x Customer Tracldorat_ food Fook _industy economic Responsibily ¢, foock related illness Strategies to pride unfo_ta_Consumer shoul not be Legislation (Rules & vegulatio” Training _& management of employes Ethical _ feed Consumption: Food puicbase behauawe clepenel -40.0 Consume. z Oss) adequal=. ——~ pete? SS _|| Whatevee people cat» they 14 ect__themse [ves You_are what. you eat ¢ || Book ConsumPlion_behaviowe. - Compler_set_of behavowe -|| Cons umex Symbolicaly use foool an ed titan Hal b opine. their telalion_ to. her People Feed can also beemo thew of eee B né& behaviour Eating. behaviour “ tH 9 Feed. Choices “a _ HH trata, Halal food > imocenc Ye. Nslmns ove Consuming..innotrt animal Une welor Oe e le Psychologicet pebanour 0 Be Grou clenificalion tna fee 4. Past behaviour | Go sin the Knonledge_in telationship b/w _altibutes, Atachment, Social foup, cabitudle. & satisfaction ’ behavioral intentions: | Ethical food choices: (As a Consumes) Ecological & environmental 2. Food Production & distin bution 2. Political (Meeting human right) || 4=_ Reb gion & __beles system | Grouth in ethical food offorence: | i- Organic a-_ Free Range CAverlabulita) 3-_ Feedom foods 4. Fale tade 5. Rain | forest Alliance (From Compre 10. Consumer) ethics Supply chain I E-wion mens 2-.Climale__ cha 7 —~—|} -|3~ foliation & tone ,Govt COC Mihi ved Y — aoeeaeee __|| S1ploring ethical fond. ensuptien Sencar ehaviowe ; es ' Losearch fi i\pebniary Stucky Ce _*H tocusing q.tow? =p Ioleas Screening Le | 4_ Animals lerher factory rs J ow Peeple ( norker!S right sap! ‘ 6— Trresponsible markelo 4. Pohtcs LGMP'S, Genelic engnearing ) 8 - Proctuch Sustain cdoilih tla. Antisonal dibabea lo ee ethics aos theory -fe theory of plan___bebaviour Be Axnoute Value theory $= Atachment___theary — 4 Cutuzat, Ci P= Socal._iclenli ig theory ah theory & develo T 4 —_ own. theme Flesib, tig “ye that. either _ || Gon eg ee Hheet or nel. _Whea _ Siti ‘3 Conduct ed» 4 quowp 7 ACh” ~gloxp 8 paskap ants. 1S. Jans e ly icedion — inhenpeas e + oa ‘ o . VEIVUNNNUN VV ww ee em ~ 2- cca ft stout Je Health food chop lo check either foxd Cornu | vis Soom Commu Issu of Puc Haba rit Famer matkets (Percephen? af shopps |@- Detect thiovgh ods, phone calls iter Ban Paces ‘ reget ici cin Reasans Su Aiscieancast. : Testing. new model ps _lkam Iselg lem Sample testing.» meet Slandol Conclusion: Puce s tdiange = NO : § o1gaoi pace | {| als Cty cal | bus ino Suistanable Source. 06-07 a [prac ticey ya thex_ than. eth cal, “b & tws4 wa Soc cig (SsUss } (noting Conchlies Aber) es. of People Oe enerlling. Social issues io foods. to day » change: uhen * Bycoll a hasing_be hawowr jal_seapoosibhes rant yon Core 15 _Can_be Changed of nof change Nin Predue Gialcta idy. 7 food product Developrnent + || Curent challenges.-Econ? | Ard id comes whens Low | | loveshng Ovewview of current challenges & yotecry > research ; 4 Foor technobgy | 3 Technonolegy Adaptation ' 9 Several tend Changing ‘| af Jaceosing demand of fiesh fru & || Vege tables | =» 0 amc foock = Greater racecdorbty challenge | 2) Meat Cansamphen dleclinog anal i ‘How to Soce challenge ? i | Senso Oinbutes ( flavour aome colt 7 Food packagin boiler | >, Loss Waste _of industry * Stondards :- | | Lolest Standadization exist fo tecace || || Problem | Fotd Con sumer health [|= Avalability OFM, | par area beoP re POR ARRRRARAALS, . L Excess fo imeedenk Pann \ 1 thn «tat —Resitlan ce ACCES ul Placluct adopins i PD NENT SS Nt WW) WE SY — Due10. Dn \op than foods ‘ 1 éstots io food. Sumuation | | |. From. Soid | raw matewal Is 1 _ narvestieg of b> TH wos 24 Changin g climate in tediitirral food pend = Beringer | Fermentation time assumed_.thed ao. coming So Years Flaws lack of new farmland. Pioduction area. Soll degradation — Ingesibly of land Decrease finial qeonth even_ vith inet Seiilizers Tnceased dependan ce 00. fossi| feuhs. [or | ul || of Polen hal Customery || Problem ( Solar. energy Growing food demand Population quontth Nelural sources in envionment (dep tly? Science. & lechnology rescue the Consumer_trust (Maintain trust Shottage of waters resource — Satt woler Rua, lake | A weg 12.|| of pinblem.cccurss Ne ( renee}, | too Consuttants Uyho_has_eefee! Wee high fi qualfed).— —— loprnadt: HOW to fuel_neul ovale saad P’ | > New inracahon zi Customer demood eee los 10 enishog. matkeling : Maret pressure = Models af New ploduct development | | need to_mocl Sy areas af foc {| => 1 “Se =e =e duct: dezlo Pment 1 ¢ Ht Machog consumer. demand _& 1 ° eet ait» ,butes = A R= eosonabliy. of gece ela : [B= Sources distibshion_of local i 4} ingiedie ents : . i i Ae Food. Sopely Léxpewenced person ||

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