Assignment 4

 Is coconut allergen or not?

Yes, coconut can be an allergen for some people. Allergic reactions to coconut are not as
common as those to other foods like peanuts or shellfish, but they can still occur. Symptoms can
range from mild to severe and may include itching, hives, swelling, difficulty breathing, and in
rare cases, anaphylaxis.

 Labelling parameters in food packaging?

are the various elements displayed on the packaging to provide consumers with information
about the product. Here are 13 common labelling parameters and their details:

1. Product Name: The name of the food product, which should accurately represent its
contents.

2. Ingredients List: A list of all the ingredients used in the product, typically listed in
descending order of predominance by weight.

3. Nutritional Information: Information about the nutritional content of the product,

including serving size, calories, fat, carbohydrates, protein, vitamins, and minerals.

4. Allergen Information: Any allergens present in the product, such as nuts, dairy, soy, or
gluten, must be clearly stated.

5. Net Weight: The weight of the product contained within the packaging, typically listed in
ounces or grams.

6. Country of Origin: The country where the product was manufactured or produced.
 7. Date Markings: Information about the date of production, expiration date, and/or best
before date to ensure freshness and quality.

8. Storage Instructions: Guidance on how to store the product properly to maintain its
quality and safety.

9. Instructions for Use: Directions on how to prepare, cook, or consume the product.

10. Barcode: A unique barcode that can be scanned for inventory and sales tracking
purposes.

11. Certifications and Seals: Any certifications or seals of approval indicating that the
product meets certain standards, such as organic, non-GMO, or kosher.

12. Manufacturer Information: The name and contact information of the company
responsible for producing or distributing the product.

13. Dietary Claims: Any claims about the product’s health benefits, nutritional content, or
suitability for specific dietary preferences, such as “low-fat,” “gluten-free,” or “vegan.”

These labelling parameters are essential for providing consumers with transparent and accurate
information about the food products they purchase.

 What is GSP?

“GSP”stand for “Good Storage Practice.” GSP refers to the guidelines and practices
recommended for the proper storage of food to maintain its quality, safety, and freshness. These
practices may include storing food at the appropriate temperature, controlling humidity levels,
preventing contamination, and ensuring proper packaging. Following GSP helps to minimize
food waste and reduce the risk of foodborne illness.
What is GMP?
“GMP”stands for “Good Manufacturing Practice.” GMP refers to the set of guidelines and
standards established to ensure that food products are consistently produced and controlled
according to quality standards appropriate for their intended use. These practices cover various
aspects of food production, including facility cleanliness, equipment maintenance, personnel
hygiene, record-keeping, and product testing. Adhering to GMP helps to ensure the safety,
quality, and integrity of food products throughout the manufacturing process.

 What is GHP?

“GHP”stands for “Good Hygiene Practices.” GHP refers to the practices and procedures
implemented to ensure that food is handled, prepared, and stored in a hygienic manner to prevent
contamination and minimize the risk of foodborne illness. This includes practices such as proper
handwashing, maintaining clean and sanitized food preparation surfaces, using clean utensils and
equipment, and storing food at appropriate temperatures. GHP is essential for maintaining food
safety throughout the food production and distribution process.

 Difference between Food Additives and Food Adulterants?