Food Packaging and Food Alterations: The User-oriented Approach
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The so-called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical and physical risks. With relation to HACCP risks, packaging materials should be studied and recognised as one of key factors affecting food safety.
HACCP studies seem to highlight the role of food productions. On the other hand, detailed information about packaging materials are needed. This lack of information is very evident for Official Inspectors (Hygiene and Preventive Medicine), Veterinary Auditors and Food Operators. Consequently, the role of food packaging is known but its implications are often difficult to be understood.
The first objective of this title is to provide detailed and comprehensible information about packaging materials. Food Operators and Official Inspectors are not accustomed to understanding similar concepts (chemical and physical properties, marketing, QC failures). Consequently, a descriptive approach will be used to explain the world of packaging materials, differences between various packaging categories/subclasses and regulatory implications (REACH, BRC-IoP, etc.).
The second objective is to provide the reader with a detailed selection of food failures and different causes:
- The incorrect design of package materials, or
- The incorrect storage and use of package materials, or
- Lack of technical information, or
- Synergetic effects (packaging & food-related causes).
Every situation is described and analysed with the aim to provide a reliable diagnosis of the problem (microbial spreading, alteration of shelf-life values, unpleasant appearance, possible safety problems).
This volume is intended as a practical guide on food packaging and HACCP implications and a quick reference to Official Safety Inspection bodies, students and researchers from academia and industry.