Poor sanitation equals unhappy customers and loss of sales.

Maximizing product protection, freshness, convenience and shelf appeal govern packaging decisions about dairy foods. These goals are driving interest in aseptic filling, in-mold labeling, single-serving sizes and functional features.

Shelf life can be defined as the length of time a pasteurized product remains in good quality at a specified temperature after it is placed in its final container. Sanitation, for purposes of this article, refers to prevention of microbiological hazards and more specifically ensuring a hygienic environment.