|Appropriate Food Packaging (Tool)| Acid preserves: foods that
have a high acid content to stop spoilage. Adulteration:
deliberate contamination of foods with materials of low quality
or value. Average-weight system: a known percentage of all
filled packs must have a fill weight above that shown on the
package. Barrier properties: resistance of a packaging material
to moisture, air, light, micro-organisms or physical damage.
Biodegradable: a material that breaks down under the natural
action of micro-organisms, light, air and water. Bulk density:
volume per unit weight of a material. Capital costs: the money
spent on buildings, equipment and other long lasting items for
production. Consumer packs: the package that customers buy their
food in . Contamination: materials such as leaves, dirt, wood,
glass, etc., accidentally included with a food. Critical faults:
those faults that would injure a customer or cause significant
financial loss to a producer. Enzymes: natural complex chemicals
in foods that can cause