Millions worldwide eat instant noodles daily because they are easy to make, cheap, and can be found in almost every supermarket. On the production line for instant noodles, raw ingredients are turned into a finished product by mixing, steaming, cutting, frying, cooling, seasoning, and packaging. Quality control systems ensure that the finished product meets the standards, and sustainable practices have been implemented to reduce the damage that production does to the environment. Instant noodles are usually safe to eat as long as they are made and cooked correctly. They can be cooked in the microwave and have a shelf life of up to two years if stored properly.