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Week 13: Safety and Legislative Aspects of Food Packaging - Coggle Diagram
Week 13: Safety and Legislative Aspects of Food Packaging
Food Packaging & Consumers
Functions of Food packaging
acts as a form of communication
offers convenience to consumers
contain and protect the foods
To safeguard consumer’s health
: any materials that come into direct contact with foods e.g. packaging, crockery, cutlery and storage containers must not transfer their constituents into the food in an unacceptable quantities
Food packaging testing & food contact materials testing are conducted to ensure compliance with regulations
Failure to comply with regulations could result in fines, delays into market or tarnishing of company’s reputation
Criteria for Selection of Packaging System
Factors to consider during selection of packaging system for a food
Food stability – deteriorative chemical, biochemical and microbial reactions
Environmental conditions – distribution and storage conditions esp. temperature and relative humidity
Compatible with processing method – thermal or low temperature processing
Nature and composition of packaging material – potential effect on food safety or quality due to migration of compounds from package into foods
Definitions
Overall migration (global migration) (OM) is the sum of all packaging components (whether toxic or physiologically harmless) released/transferred per unit area of packaging material under defined test conditions
Overall Migration limit (OML) is the maximum allowable amount of non-volatile substances released from a food contact material/article into food simulants
Specific migration (SM) is an individual and identifiable compounds that is released per unit area of packaging material under defined test conditions
Specific Migration Limit (SML) is the maximum allowable amount of a given substance released from a food contact material/article into food or food simulants
Regulatory status for Food Contact Materials from US, EU and Singapore
Food grade packaging and food contact materials are regulated worldwide
In EU,
Plastics - Regulation EU No 10/2011 and its addition/amendments on plastic materials and articles intended to come into contact with food.
All materials- Framework regulation (EC) No. 1935/2004.
Ceramic - Directive 84/500/EEC as amended by Directive 2005/31/EC.
BADGE,BFDGE & NOGE plastics - Commission Regulation (EC) 1895/2005
In USA, FCM is covered by Federal Food, Drug and Cosmetic Act and regulations can be found in Title 21 of CFR 174 to 179.
In China, food contact materials must meet the requirement of Food Safety Law of the People’s Republic of China.
In Japan, materials must comply to the Food Sanitation Law part II
Terms used
Food Contact Substance (FCS)
is a single substance that is reasonably pure e.g. a polymer or an antioxidant in a polymer
Food Contact Material (FCM)
is made with the FCS and (usually) other substances and is usually present in a mixture (though not necessarily)
Food Contact Article
is the finished product made out of FCM e.g. tray, film or bottle
in US
Overall regulatory status of food contact material is determined by regulatory status of each individual substance in food contact article
Any individual substance in food contact material that could migrate to food because of its intended use shall be covered by either
Regulation listed in Title 21 Code of Federal Regulations i.e. 21 CFR (174-179) to see if it is an appropriately regulated indirect additive
21 CFR 182-186 to determine criteria for GRAS (Generally Recognized As Safe ) status
21 CFR 181 if component is listed as prior sanctioned food ingredients
Threshold of Regulation (TOR) Exemptions database if component is used at very low concentrations i.e. below the threshold of regulation
Effective Food Contact Substance Notification (FCN) which has demonstrated to be safe for their intended use
In the EU, Framework Regulation (EC 1935/2004) is the basic community legislation covering all materials and articles (including active and intelligent food contact materials and articles) intended to come into contact with foods
seeks to protect human health and consumers interest and the following basic requirements
Safe i.e. not endangering human health during normal or foreseeable conditions of use
Do not change composition of foods in an unacceptable way
Do not alter the organoleptic properties (texture, taste and odour) of food
Manufactured accordingly to EC 2023/2006 Good Manufacturing Practices (GMP) for materials and articles intended to come into contact with food
Safety Concerns of BPA in Food Contact Materials
