Download
packaging food safety n.
Skip this Video
Loading SlideShow in 5 Seconds..
Packaging & Food Safety PowerPoint Presentation
Download Presentation
Packaging & Food Safety

Packaging & Food Safety

533 Vues Download Presentation
Télécharger la présentation

Packaging & Food Safety

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Arab Quality and Food Safety Conference - A Step Toward Harmonization الجودة وسلامة الغذاء العربي - بيروت 15 و 16 يونيو Packaging & Food Safety Slim Zeghal Managing Director SIED Emballage - COGITEL Group

  2. Outline • Introduction • How food safety concerns affect our processes • How food safety concerns impact our product • Innovations • Conclusions

  3. Food safety critical path to the consumer Introduction « Raw » Materials « Raw » Materials converter Agro-industry Inks Glues Solvents Films … Packer Regulator Distributor Design Agency Vendor Consumer

  4. A definition of Packaging Introduction • A french proverb says • « The dress does not make the priest » • This is not true anymore in our new world • « The packaging does make the product »!

  5. A definition of packaging (continued) Introduction • “Packaging is the Expression of the Soul of every Product” – Peter Brabeck – CEO Nestlé • Packaging provides the means of ensuring the safe and traceable delivery of a product to the ultimate consumer in sound condition at the minimum overall cost and in an attractive and informative fashionalso caring for an easy usage

  6. Implications for food safety Introduction • Safe delivery • Traceability • Sound condition  protection • Information • Easy usage  Reclosable  individual servings…

  7. It all starts with quality procedures Process • ISO 9001 – 2000 version • BHP • BRC/ IoP • HACCP • ISO 22 000 • …

  8. It goes on with traceability Process • Production controls • Labels for each product • Full traceability back to supplier & production team • ERP system Suppliers Storage Slitting Printing Ink Lamination glue Customers Slitting

  9. Institutional framework Process • National industry upgrade program • Helped finance laboratory equipment • … clean production environment • … information system • Packtec • Provides technical expertise • … advanced analytical techniques • … third party assessment for export to France • Cepex, Foprodex, Famex • Marketing & communications efforts • Export initiatives

  10. Use of compatible materials Process • Alimentarity certificates from raw materials producers • Measurement of residual solvents • Ban of prohibited solvents (Toluene free) • Migration studies & packaging/packed product interaction & • compatibility • Advice on materials • selection

  11. Types of Packaging Commonly Used Product • Shelf-Stable Packaging • Traditional shelf-stable packaging consisted of cans or glass jars. The newest shelf-stable packaging uses plastic containers. So, instead of opening a can of soup or stew, pouring it into a pan and heating it, you can pull a plastic soup package off the shelf and pop it into a microwave. Such products can be safely stored on the shelf without refrigeration. Assuming there are no breaks or tears in the package, these products should maintain top quality for more than a year. • Packaging That Requires Refrigeration • Vacuum Packaging • With this method, fresh raw ingredients or partially-cooked ingredients are vacuum-sealed in a plastic pouch. The pouch is heat-processed, then quickly chilled and transported under refrigeration. Sous vide products must be kept refrigerated. Like other vacuum-packed products, sous vide products will last 3 to 4 weeks refrigerated. To serve, you simply heat the bag in boiling water. • Modified Atmosphere Packaging • Oxygen in the package is mixed with a gas (normally carbon dioxide and/or nitrogen) that slows spoilage, discoloration, and the growth of harmful bacteria. Vacuum packages now include raw pork tenderloin, fully-cooked roast chicken, tuna spreads, and tortellini. Some foods may require additional cooking or heating before serving, so always check the label.

  12. The 10 most unwanted bacteria Product • Campylobacter jejuni • Clostridium botulinum • Clostridium perfringens • Escherichia coli • Listeria monocytogenes • Salmonella Enteritidis • Salmonella Typhimurium • Shigella • Staphylococcus aureus • Vibrio cholerae

  13. Materials selection criteria Product • Required barrier properties • Oxygen & other gases • Humidity • Aroma • Light • Required structural properties • Closure • Shelf stability • Required processability • High cadency packing • Microwaveability • Heat resistance • Required consumption date limitations

  14. Additional criteria Product • Cost effective! • Practical • Attractive • Reclosable • Adapted servings • Temper evidence … which also contribute to food safety!

  15. Information & traceability on the packaging Product Consumption date Consumer information Bar Code for identification

  16. Drivers for change & innovation Innovations • Social behavior • Smaller family, Snacking habits • Processed food vs “natural” • Fridge, micro-wave… • Distribution sector • Hypermarkets • Supermarkets • Specialized chains • Proximity shops • More marketing, communications & design • More export focus for the agro-industry • Legislation

  17. Innovations "Imagination is more important than knowledge." Albert Einstein

  18. Zippers for reclosability Innovations

  19. Sleeves, decorative & temper evidence! Innovations

  20. Holography: anti-counterfeiting Innovations • Both decorative and a security feature • Still mainly used for high end products, pharma & cosmetics • Usually combined with temper evidence features

  21. RFID : “Big Brother in small packages” Innovations • Advantages • Better logistics for retailers • Better product info • Improved shopping experience • Safety, traceability • Disadvantages • Cost • Technology not mature yet • Physical limitations • No industry standard RFID tag Reader Computer

  22. Freshness indicators Innovations • « Dynamic » use-by date indication based on microbial development simulation Label is red & bar code is veiled product is spoiled Label is transparent: product is fresh

  23. Contamination detection Innovations • Placing antibody-based tests on polymer packaging films to detect pathogens or other selected micro organisms. The insert sends a visual alert when it encounters targeted spoilage bacteria, or pathogens such as E-coli, Listeria and Salmonella. • It will also alert consumers if chemicals such as those used for pesticides are present in a food.

  24. A call for action! Conclusions "You may never know what results come from your action. But if you do nothing, there will be no result." - Mahatma Ghandi