These are comprehensive standards covering areas of hygiene and product safety throughout the packaging industry.
Food packaging producers are deeply involved in the food chain, and can significantly influence food safety. A specific technical perspective is provided by these standards, enabling the producers to take responsibility by putting in place a widely recognized food safety management system. The standards address part of the "due diligence" requirements* of the packaging manufacturer, packer/filler, and retailer.
What are the standards?
All materials that come into contact with food, especially the food packaging, can influence food safety, both by failing to protect the food properly and through contamination. The BRC Global Standard for Packaging and Packaging Materials, developed by the British Retailers in cooperation with the Institute of Packaging, and the GMP FEFCO standard, developed by the European cardboard producers, address the requirements to guarantee food safety by applying the HACCP (Hazard Analysis & Critical Control Points) and GMP (Good Manufacturing Practice) principles specific to this sector of the food industry. The BRC Global Standard for Packaging and Packaging Materials requires:
- The adoption of a formal hazard and risk management system
- A documented management system
- The control of factory standards, products, processes, and personnel
- Single verification commissioned by the manufacturer, in line with an agreed evaluation frequency, will allow manufacturers to report on their status to food retailers and other organizations
- Comprehensive standards cover areas of hygiene and product safety throughout the packaging industry
- Packaging manufacturers may use these standards to ensure that their suppliers are following good hygiene practices and complete the "due diligence" chain
- Ongoing surveillance and confirmation of the follow-up of corrective actions ensure that a self-improving quality, hygiene, and product safety system is established
How can I prepare for certification?
Companies that plan well will often have an advantage and be prepared for certification. It is important that you and your company are positive, committed, and set clear target dates for implementation and assessment. This includes:
- Establishing a Technical Management System
- Identifying legal requirements
- Identifying and documenting the specific food safety hazards and the relevant control measures (HACCP system or Good Manufacturing Practice)
- Identifying the applicable Good Manufacturing Practice/Good Hygiene Practice, including a pest control program, equipment and building maintenance program, housekeeping and cleaning program, and all the specific standard requirements
- Implementing any needed structural improvements