Hi Bingo67,
A lot of the hazards are generic and can be controlled by good manufacturing practices and hygienic handling.
Typical Physical Hazards
Glass and brittle plastics
Blades
Pests
Dust and dirt
Wood splinters
Hairs
Jewellery and personal items
Off-cuts
Broken packaging (when using brittle packaging)
Typical Chemical Hazards
Chemical Migration - See Food packaging’s materials: A food safety perspective
Lubricants containing allergens
Cleaning chemicals
Typical Micro Hazards
Yeasts & Moulds - Cause spoilage in food but can lead to Toxin production, so sometimes categorised as chemical
Pathogens - due to poor hygienic handling practices
The main concerns are that the packaging is suitable for intended use (e.g. microwaving with ready meals) and is suitable for the food/drink you are manufacturing. Your supplier should provide assurance on both in writing and provide chemical migration certificates for the packaging they provide.
Kind regards,
Tony
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