Which factor influences what packaging material you select for specific types of foods?

(a)If customers or staff are handling the packaging and the long-term effects of storage.

(b)The potential for contamination of high-risk hazardous foods and storage requirements.

(c)The visual presentation of the food item, permeability and ability to recycle.

(d)Its intended use, permeability and the acidity of the food.

What is one procedure you can follow to reduce the risk of food items becoming contaminated during the packaging process?

(a)Ensure all packaging is made from recyclable materials which have been chemically treated.

(b)Return unused packaging to the main storage area after packing processes are completed.

(c)Check the use-by and best-before dates of all food ingredients prior to starting packaging processes.

(d)Keep foods awaiting packaging covered at all times.

How can you reduce the risk of food becoming contaminated by the packaging environment?

(a)Ensure the temperature of refrigerated and hot storage areas is monitored and adjusted to suit environmental conditions.

(b)Clean all packaging, storage areas and benches on a daily basis using hot water and detergent.

(c)Clean and sanitise all surfaces, utensils and packaging equipment between different tasks.

(d)Place pest control devices, such as baits, underneath bench areas and packaging equipment to eliminate contamination from pests.

You have just completed packaging lasagne for distribution to an outlet. There is half a tray of lasagne left. It was cooked earlier today and chilled prior to packaging. What should you do with it?

(a)Cover it and return to the refrigerator for use at a later time.

(b)Dispose of it as it cannot be reheated.

(c)Freeze it for at least two days as this destroys any bacteria and means it can be reheated and served later.

(d)Dispose of it as it contains high-risk, perishable ingredients and the food has been on the bench for 30 minutes during packaging.