Packaging, Shelf-Life, and Food Labeling – Lecture Vocabulary

A comprehensive set of 100 vocabulary flashcards covering key concepts, materials, regulatory terms, testing methods, and labeling requirements discussed in the Packaging, Shelf-Life Study, and Food Labeling lecture.

Primary Packaging

The main food-contact container that directly holds the product and protects it from contamination while extending shelf life.

Secondary Packaging

A layer that groups multiple primary packages (e.g., a carton of cans) for easier handling, branding, and retail display.

Tertiary Packaging

Bulk packaging (e.g., shrink-wrapped pallet) that combines secondary units for efficient warehousing and transport.

Water Vapor Transmission Rate (WVTR)

A measure of how much moisture permeates a packaging material over time under specified conditions.

Oxygen Transmission Rate (OTR)

The amount of oxygen that diffuses through a packaging material per unit area per unit time.

Modified Atmosphere Packaging (MAP)

A packing technique that replaces the internal air with a controlled gas blend to slow spoilage.

Anti-caking Agent

An additive that prevents clumping in dry foods by reducing moisture-related agglomeration.

Titanium Dioxide

A whitening anti-caking pigment recently restricted in some regions over safety concerns.

Chemical Migration

Transfer of packaging components (e.g., inks, plasticizers) into the food product.

HACCP

Hazard Analysis and Critical Control Point; a systematic approach to identifying and controlling food safety hazards.

Hazard Analysis

The process of pinpointing potential biological, chemical, or physical dangers in food operations, including packaging.

Material Safety Data

Information that verifies a packaging material’s compliance with food-grade and toxicity requirements.

Tamper Resistance

Design features that make unauthorized opening or alteration of a package difficult.

Counterfeit Protection

Seals or codes that authenticate genuine products and deter fraudulent copies.

Traceability

The ability to track a packaging lot or food batch through all stages of production and distribution.

Supplier Evaluation

Assessment of a packaging vendor’s safety systems (HACCP, GMP, ISO) and regulatory compliance.

Certificate of Analysis (COA)

Document listing laboratory test results that verify a material meets specified quality parameters.

Certificate of Conformance (COC)

Statement from a supplier affirming that a product complies with designated standards or regulations.

Letter of Guarantee (LOG)

Written assurance that the supplied packaging is suitable for food contact and regulatory compliant.

Codex Alimentarius

International collection of food standards and guidelines developed to protect consumers and facilitate fair trade.

Sanitary and Phytosanitary Measures

WTO-recognized rules that govern food safety and animal/plant health protections in global trade.

Shelf Life

The time during which a food remains acceptable in safety, quality, and sensory attributes.

Sensory Shelf Life (SSL)

Period during which a product’s sensory characteristics stay within limits intended by the manufacturer.

Product Side Shelf Life Determination

Approach that measures physicochemical or microbial changes over time to define acceptability limits.

Consumer Side Shelf Life Determination

Method that gauges when consumers reject a product stored for varying durations, often via survival analysis.

Accelerated Shelf-Life Testing (ASLT)

Laboratory technique that speeds deterioration by elevating temperature, humidity, or oxygen to predict real-time shelf life.

Literature Study (shelf life)

Estimating shelf life by consulting published data on analogous commodity foods.

Turnover Time

Retail sales monitoring method that infers required shelf life from average time a product sits on the shelf.

Endpoint Study

Sampling products from stores and testing them to gauge remaining shelf life after real-world handling.

Q10 Value

Factor indicating how a reaction rate changes with a 10 °C temperature increase, used in ASLT modeling.

Critical Descriptor

A quality attribute whose deterioration limits a product’s shelf life.

Index of Failure (IoF)

Measurable parameter (e.g., rancid flavor, moisture gain) that signals the end of acceptable quality.

Cutoff Point (COP)

The predefined limit of a critical descriptor beyond which the food is considered unacceptable.

Intrinsic Factors

Product characteristics (pH, aw, formulation) that influence spoilage rates.

Extrinsic Factors

Environmental conditions (temperature, RH, light, handling) affecting shelf life during distribution and storage.

Perishable Foods

Products requiring refrigeration or freezing (0–7 °C or −12 to −18 °C) to extend usability.

Semi-perishable Foods

Foods with natural inhibitors or mild preservation (e.g., smoked ham) that tolerate moderate storage abuse.

Shelf-stable Foods

Items that remain safe at ambient temperature due to low moisture, heat treatment, or preservatives.

Bulk Density

Mass per unit volume of a food, influencing package free space and protection needs.

Free Space Volume

The void inside a package not occupied by product; higher in low-density foods.

Water Vapor Transfer

Movement of moisture across a package wall, affecting product drying or caking.

Gas Permeance

Overall ability of a package to permit gas flow, dependent on material thickness and permeability.

Light Transmission

Amount and wavelength of light passing through packaging, relevant for photosensitive foods.

Surface Area:Volume Ratio

Geometric relationship influencing the rate of gas or moisture exchange through package walls.

Package/Product Interaction

Chemical or physical exchanges between food and packaging that may create contaminants or off-flavors.

Food Safety Management Systems

Formalized programs (e.g., ISO 22000, BRC) ensuring hygienic production of food-contact materials.

ISO 22000

International standard that integrates HACCP principles into a comprehensive food safety management system.

BRC/IOP Standard

Global certification covering hygiene and safety in packaging manufacture for food contact.

PACsecure

HACCP-based guideline focused on safe production of packaging materials.

Metallic Can Barrier

Virtually impermeable protection against gases, odors, and moisture afforded by sealed metal cans.

Glass Container Barrier

Hermetic, inert package providing excellent protection from oxygen and moisture ingress.

Plastic Polymer Barrier

Degree of protection offered by chosen plastic; varies widely with polymer type and thickness.

Reputable Packaging Source

Supplier known to meet safety regulations and provide documentation proving food-grade compliance.

Tamper-evident Seal

Feature that reveals if a package has been opened or altered after filling.

Child-resistant Cap

Closure designed to be difficult for children to open, reducing accidental ingestion.

Principal Display Panel (PDP)

Part of the label most likely seen by consumers; shows product name and net quantity.

Information Panel

Label area adjacent to the PDP containing nutrition facts, ingredients, and manufacturer details.

Statement of Identity

Required name that accurately describes the food, appearing prominently on the PDP.

Net Quantity Statement

Label declaration of product amount by weight, volume, or count in both English and metric units.

Ingredient Statement

List of all ingredients in descending order of weight, including allergen disclosures.

Signature Line

Name and address of the manufacturer, packer, or distributor appearing near the ingredient list.

Nutrition Facts Panel

Standardized box displaying serving size and nutrient amounts per serving with % Daily Values.

Nutrient Content Claim

Label statement characterizing nutrient level (e.g., “low fat”) per FDA-defined criteria.

Health Claim

Statement linking a food or component with reduced risk of a disease, requiring FDA authorization.

Qualified Health Claim

Disease-risk claim supported by limited evidence and accompanied by a qualifying disclaimer.

Authorized Health Claim

FDA-approved statement based on significant scientific agreement about diet-disease relationships.

Allergens (Big Eight)

Eggs, milk, wheat, soy, peanuts, tree nuts, fish, shellfish — must be clearly labeled.

Country of Origin

Required declaration identifying where an imported food was produced or processed.

Gluten Free Claim

Label assertion that a product contains less than 20 ppm gluten and no wheat, rye, or barley.

"Use by" Date

Manufacturer’s last recommended day for peak safety and quality (mandatory on infant formula).

"Best Before" Date

Quality indicator; food may still be safe but sensory characteristics could decline after this date.

"Sell By" Date

Guidance for retailers on display duration; not a consumer safety date.

Accelerated Deterioration

Intentional exposure of food to harsher conditions to speed spoilage during ASLT.

Survival Analysis

Statistical method relating consumer acceptance probability to storage time in shelf-life studies.

Analytical Sensory Test

Panel evaluation measuring specific product attributes to detect differences or changes.

Hedonic Test

Consumer-based sensory method assessing liking or preference for a product.

Discrimination Test

Sensory procedure that determines whether perceivable differences exist between samples.

Descriptive Test

Detailed sensory profiling by trained panelists quantifying intensity of product attributes.

Affective Test

Evaluation of consumer opinions, preferences, or acceptance levels of foods.

Sensory Evaluation

Scientific discipline using human senses to measure product characteristics.

Moisture Ingress

Unwanted entry of water vapor into a package, leading to caking or loss of crispness.

Oxygen Ingress

Penetration of oxygen through packaging, often causing oxidation or color changes.

WVTR 25 °C 75 % RH

Standard testing condition for measuring water vapor transmission rates of materials.

Refrigerated Storage Temp

Target of 4 °C (40 °F) or below to slow microbial growth in perishable foods.

Sustainable Forest Symbol

Logo indicating packaging board was sourced from responsibly managed, replanted forests.

Recyclable Symbol

Mobius loop icon signifying that the packaging material can be recycled.

Fair Trade Symbol

Mark showing producers received equitable payment and ethical practices were followed.

Vegetarian Symbol

Label mark confirming the product contains no meat and is suitable for vegetarians.

Gluten Free Symbol

Package icon certifying absence of gluten-containing grains for sensitive consumers.

Keep Britain Tidy Symbol

UK litter-prevention logo reminding consumers to dispose of packaging responsibly.

Bathtub Curve

Graph depicting product failure rate over time: early failures, stable phase, and wear-out stage.

Tamper-proof Packaging

Design that prevents or makes evident any unauthorized opening, enhancing security.

Moisture Barrier

Packaging property that restricts water vapor passage to protect product quality.

Oxygen Barrier

Material characteristic limiting oxygen permeation to reduce oxidation and spoilage.

Light Barrier

Package feature that blocks harmful wavelengths to prevent photo-initiated degradation.

Accelerated Kinetics

Application of chemical reaction rate principles to predict shelf life under elevated stressors.

Food Quality

Combination of attributes (safety, nutrition, taste, texture, appearance) determining consumer acceptability.

Misbranding

Legal term for food labeling that is false, misleading, or missing required information.

Standard of Identity

Regulatory definition prescribing composition and naming of specific foods to prevent fraud.

Nutrient Declaration

Numerical presentation of energy and specified nutrient amounts per 100 g/ml or serving.