What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Packaging Supplier Documentation

Started by , Sep 16 2021 09:49 PM
Reply to this Topic
2 Replies

hello - I spend all my time in the raw material/ingredient side of quality and food safety and often neglect packaging. I have been tasked with coming up with identifying the required supporting qualification documents for packaging (including primary packaging) as a quick checklist. Any examples of what other food and beverage companies require of their packaging suppliers from an onboarding standpoint would be awesome.  :helpplease:

 

Thank you!

Share this Topic
Topics you might be interested in
Hairnets for a packaging component manufacturing facility HACCP Training for Flexible Packaging Industry OPP Packaging leavening milky residue when in contact with water Shelf Life of Primary Packaging Net Weight Requirements for Combination Gift Packaging
[Ad]

hello - I spend all my time in the raw material/ingredient side of quality and food safety and often neglect packaging. I have been tasked with coming up with identifying the required supporting qualification documents for packaging (including primary packaging) as a quick checklist. Any examples of what other food and beverage companies require of their packaging suppliers from an onboarding standpoint would be awesome.  :helpplease:

 

Thank you!

 

Hi tuint,

 

I'm unclear whether you are seeking a typical Packaging specification(s) or a Packaging Supplier approval program ?

 

if the former, can you be more specific as to the type of packaging ? eg Kraft board, PE bags, PS bags, glass bottles etc

Hi TUNINT,

 

I generally use the BRCGS Food Standard as a guide to these things, and it pretty much breaks this down into site approval for the supplier/manufacture sites and risk assessment of the material to cover risks including:

 

• allergen contamination
• foreign-body risks
• microbiological contamination
• chemical contamination
• variety or species cross-contamination
• substitution or fraud (see clause 5.4.2)
• any risks associated with raw materials which are subject to legislative control.
 
You also haver to make sure any approved changes to raw materials including primary packaging are communicated to your goods-intake function - which is particularly important for pre-printed packaging.
 
As a couple of pointers, the most clearly defined risks to consider are chemical hazards defined by legislation. You can reference this source of EU legislation: Legislation (europa.eu)
In general, a migration analysis is a good way to demonstrate compliance here, but keep in mind that different categories of foods have different thresholds for migration based on fat or ethanol content - so you need to link this back to your HACCP to make sure you're drawing the right conclusions.
 
Similarly, when it comes to microbiological risks, you'll need to risk-assess contact packaging materials based on your product characteristics and the storage and handling conditions - so if you have a retail product presented in a plastic container that the consumer will ultimately cook the food in at home in the oven, your risk assessment would be different to a thaw-and-serve product presented in a paper bag, for example.
 
My personal experience is that packaging suppliers can react with confusion when confronted with these risk assessments because they don't always understand the relevance of questions over allergens etc. That said, you can come into risk assessment outcomes that you might not always anticipate - I once worked for a food manufacturer that produced gluten-free products packed into a plastic bag in cardboard carton format. The risk assessment of the cardboard cartons revealed that the adhesive used in the manufacture of the cardboard cartons was wheat starch - with gluten present. Further investigation showed that the possibility of migration of the gluten from the cardboard packaging was so remote that the gluten-free claim was still valid, but it's important to thoroughly investigate these things.
2 Likes1 Thank
Reply to this Topic

Similar Discussion Topics
Hairnets for a packaging component manufacturing facility HACCP Training for Flexible Packaging Industry OPP Packaging leavening milky residue when in contact with water Shelf Life of Primary Packaging Net Weight Requirements for Combination Gift Packaging Steamed dumpling packaging Magnets used in plastics packaging processing Food Contact Packaging Letter of Guarantee Example Packaging manufacturing and tape. Is touching boxes and par cooked bacon allowed while scaling and packaging?
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN