ii.

Shelving
• Shelf (pl.Shelves) is a flat horizontal plane which is used in a home,
business, store, or elsewhere to hold items that are being displayed,
stored, or offered for sale.
• Usually two to six shelves make up a unit, each shelf being attached
perpendicularly to the vertical or diagonal supports and positioned
parallel one above the other.
• The length of the shelf is based upon the space limitations of its sitting
and the amount of weight which it will be expected to hold.
 Materials

• Shelves are normally made of strong materials such as wood, bamboo

or steel, though shelves to hold lighter-weight objects can be made of
glass or plastic. DIY shelves can even be made from an old door,
colored pencils or books.
 Shelving and Storage Requirements

General requirements for shelving include:

• All shelving must be commercial-grade metal, plastic, or fully plastic-laminated. Varnished or
painted wood is not approved in food processing.
• In warehouses where food is stored in large unopened bulk shipping containers, pallets for such
items may be approved by EHD.
• Shelves installed on a wall must have at least one inch of open space between the back edge of the
shelf and the wall, or the back edge of the shelf must be sealed to the wall with silicone sealant.
• The lowest shelf must be at least 6-inches above the floor with a clear unobstructed area below.
Continue

• All shelves located below a counter top or work area must be set back at least
2-inches from the drip line of the Surface above.
• Inspectors may require shelving used only for the display of prepackaged food
items to comply with these requirements if sanitation problems are observed or
anticipated.
• A room, area, shelving, or cabinet separated from food preparation, food
storage, utensil washing and utensil storage areas is to be provided for storing all
cleaning equipment, cleaning supplies, and poisonous substances.
• If located in a food preparation area, poisonous substances are to be stored in a
separate approved enclosure (e.g., cabinet).
 Cold Storage Designs

• Selection of site
• Orientation and building form
• Size
• Space Requirements
• Design of building
• Thermal insulation
Shelf Section Detail
Food Packaging and Boxing

• Food is the only product class typically consumed 3 times per day by every
person. Consequently, food packaging accounts for almost two-thirds of total
packaging waste by volume.
• Packaging maintains the benefits of food processing after the process is
complete, enabling foods to travel safely for long distances from their point of
origin and still be wholesome at the time of consumption.
• However, packaging technology must balance food protection with other
issues, including energy and material costs, heightened social and
environmental consciousness, and strict regulations on pollutants and disposal
of municipal solid waste.
 Materials used for packaging
• Glass
• Metal ( Aluminum foil, Laminates and metallized film, Tinplate , Tin-
free steel).
• Plastic ( including polyolefins, Tin-free,
steelPolyolefins,Polyesters,Polyethylene, polycarbonate, Polyethylene
naphthalene, Polyvinyl chloride, Polyvinylidene chloride ,Polystyrene,
Polyamide, Ethylene vinyl alcohol Ethylene vinyl alcohol (EVOH) ,
Laminates and co-extrusion).
• Paper and paperboard ( paper and Paper laminates)
Properties, Environmental issues and cost
for packaging materials
 Conclusion
• The primary purpose of food packaging must continue to be
maintaining the safety, wholesomeness, and quality of food
• The impact of packaging waste on the environment can be Minimized
by prudently selecting materials, following EPA guidelines, and
reviewing expectations of packaging in terms of environmental impact.
• Knowledgeable efforts by industry, government, and consumers will
promote continued improvement, and an understanding of the
functional characteristics of packaging will prevent much of the well-
intentioned but ill-advised solutions that do not adequately account for
both preconsumer and postconsumer packaging factors.