Chemical Hazards In Food Packaging

Storage during use cleaning agents sanitizers prior to receipt in ingredients and packaging materials upon receipt of materials during processing and prior to shipment of product.

Chemical hazards in food packaging.

Chemical hazards include cleaning chemicals agricultural chemicals such as pesticides and poisons toxins from other sources. The hazard analysis critical control point haccp concept has been used in the food industry to control hazards associated with food processing. Outside the system we ve focused on pipes conduits cable cords ceilings light fixtures and other things that are above the product in an open packaging line. Previously the application of haccp was limited to food manufacturing.

To conduct a chemical risk assessment for haccp first consider the types of chemical in your production. The food packaging forum foundation is a science communication organisation. However recently haccp applications to the process of food packaging have begun to take hold. In doing so the food packaging forum addresses all its stakeholders including business decision makers regulators media and communication experts.

Chemicals which should be considered include color additives direct food additives indirect food additives prior sanctioned substances pesticide chemicals and substances generally recognized as safe. The food packaging forum provides independent and balanced information on issues related to food packaging and health. Another potential hazard comes from overhead where contaminants can build up and then fall into a product.