Your concern is well placed. The processing and packaging communities are separated by a common language and goals that obscure the differences in safety priorities between the 2 groups [e.g. there is just not that much good stuff for pathogens to eat in most packaging materials (biological hazards), but there sure are a lot of potential chemical contaminants in the raw materials of packaging (Chemical hazards)]. My own efforts, in this forum and others, to generate industry-wide data that documents the low bio burden levels in/on non-fiber packaging materials have gone unanswered.
The packaging manufacturer (in every part of the world) is obliged to recognize its risk mitigation obligations from the very beginnings of its product development processes, and ensure that all raw materials have appropriate clearance for intended food products and conditions of use. All manufacturing processes that involve chemical changes (including molecular cross-linking) must represent validated systems capable of meeting extraction requirements of governments and customers. And then of course ongoing verification of system capability with associated monitoring and controls is critical. The several HAACP courses that I have taken from certification bodies, standard holders, etc. neither recognized such hazards nor addressed their control and mitigation.
Product recall experience as well as recent BRC packaging manufacturing revisions highlight the criticality of controlling printed copy–– particularly as relates to allergens and other sensitive ingredients-- in retail packaging.