{"id":66613,"date":"2022-08-18T14:50:28","date_gmt":"2022-08-18T12:50:28","guid":{"rendered":"https:\/\/packaging-journal.de\/?p=66613"},"modified":"2022-08-11T14:53:43","modified_gmt":"2022-08-11T12:53:43","slug":"hygiene-and-food-packaging","status":"publish","type":"post","link":"https:\/\/packaging-journal.de\/en\/hygiene-und-lebensmittelverpackungen\/","title":{"rendered":"Hygiene and food packaging"},"content":{"rendered":"
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Back in issue 3\/22, Dr Andrea Dreusch wrote here about the strict legal regulations imposed on packaging manufacturers in the food sector. The microbiological area in particular can quickly become a stumbling block for inexperienced producers. A well thought-out hygiene system is therefore a must.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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When the HACCP analysis<\/a> (Hazard Analysis and Critical Control Point) has identified microbiological risks, hygiene measures are often the solution. But hygiene is more than just cleaning and disinfection<\/strong>. Packaging manufacturers would do well to include this topic in a management system. The result is low germ loads on the products and satisfied customers.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hygiene management<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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DIN 15593 deals with hygiene management in the production of food packaging. As is usual with harmonised management standards, everything from management duties and documentation to procedures for dealing with faulty products and complaints as well as the topics of monitoring and control and internal audits are regulated in a familiar manner. The standard also requires a Hazard analysis, risk assessment and prevention programmes<\/strong>.<\/p>

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The points described here cover the basic measures to avoid contamination. They enable the control of microbiological inputs, even if the formulations are kept very open and require the company to be more specific with regard to its own processes. The approach to continuous improvement is also the basis for the rapid detection of errors in this management system.<\/strong>, the correct correction and sustainable prevention of recurrence.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Prevention programmes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is by no means sufficient if only \u201ecleaning and disinfection\u201c are regulated for \u201ehygiene\u201c. DIN 10553 lists generally sensible precautionary programmes for the production of food packaging. They are also described in DIN ISO\/TS 22002-4. The standard, which is part of the FSSC system, recommends preventive regulations for people, machines, materials, methods and the environment.<\/p>