MATERIAL AND THEIR SAFE USE IN FOOD PACKAGING MATERIAL

1. COLLEGE OF FISHERIES KAWARDHA
Dau Shri Vasudev Chandrakar Chhattisgarh Kamdhenu
Vishwavidyalaya
Assignment on
MATERIAL AND THEIR SAFE USE IN FOOD PACKAGING MATERIAL
SUBJECT:- FHP 321 FISH PACKAGING TECHNOLOGY
 Submitted By :-
NILESH KUMAR SAHU
Roll no. 201803118
BFSc 3rd Year 2nd sem.

2. MATERIAL AND THEIR SAFE USE IN
FOOD PACKAGING MATERIAL

3. Food Contact Materials:-
 These are not defined in the regulations but
clearly include all elements that make up
1. Food Packaging/wrapping
2. Cookware
3. Cutlery
4. FoodareWork surfaces
 Food contact parts of processing machinery
and equipment and Disposable plastic cups
and plates.

4. PACKAGING MATERIALS:-
 The major categories of materials used for food packaging
are glass, metals, paper and paperboard, and plastics.
 • There are many multilayered packaging materials
containing either layers of different plastics or combinations
of plastics with paper/board, metal or glass.
 • In many cases, a packaging material with two layers is
chosen.

5. PACKAGING MATERIALS EXAMPLES :-

6.  Paper and paperboard are sheet materials
produced from an interlaced network of cellulose
fibers derived from wood by using sulfate and
sulfite.
 One of the most common uses of plain brown
kraft paper is in the manufacture of paper bags
for use in grocery stores.
 Sulfite Paper:- It is used to make small bags and
wrappers for packaging biscuits and
confectionery.
TYPES OF PACKAGING MATERIALS:-
1.Plastic-

7. 2.Paperboard:-
• Paperboard is thicker than paper, with a higher weight
per unit area, and is often made in multiple layers.
• It is commonly used to make containers for shipping,
such as boxes, cartons and trays and is seldom used for
direct food contact.
• There are several different types of paperboard,
including white board, solid board, fiber board and
chipboard.

8. Active and intelligent materials and
articles
 Released substances are treated as ingredients
 Must not change the nature or quality of food to mislead consumers
 Properly labelled
 Identify non-edible parts “Do not eat”
 Identify material as active or intelligent
 Identify nature of released active component Information on
permitted use of active systems.

10.  Active materials: Could release substances into food to
increase shelf life or improve condition.
 Active materials : Might absorb substances from the
environment of the food e.g. Gas scavengers or might
absorb for example liquid from a packaged meat cut.
 Intelligent materials: These would monitor the condition of
food e.g. Change packaging colour if the temperature or
food environment change. The intelligent materials might
also indicate if the use by date of a food had expired.

11. Vinyl Chloride monomer (VCM) Plastics
 Active and Intelligent materials and articles
 Ceramics
 Regenerated cellulose film
 The maximum VCM level in a material or article
intended to come into contact with food is
 1 mg/kg in the final contact material product
 VCM should not be detectable in
 Foodstuffs in excess of 0.01 mg/kg.

12. Measure on Plastics
 materials and articles and parts thereof consisting exclusively of
plastics;
 (b) plastic multi-layer materials and articles held together by adhesives
or by other means;
 (c) materials and articles referred to in points a) or b) that are printed
and/or covered by a coating;
 (d) plastic layers or plastic coatings, forming gaskets in caps and
closures, that together with those caps and closures compose a set of
two or more layers of different types of materials;
 (e) Plastic layers in multi-material multi-layer materials and articles.

14. Specific Measures
1. Adhesives
2. Ceramics
3. Cork
4. Rubber
5. Glass
6. Ion-exchange resins
7. Metals and alloys
8. Active and intelligent materials
and articles*
9. Paper and board
10. Plastics (virgin &
recycled)
11. Printing inks
12. RCF
13. Silicones
14. Textiles
15. Varnishes and coatings
16. Waxes
17. Wood

15. Labelling Materials and articles must be
accompanied by
 1. “For food contact” or a symbol indicating their use
 2. Instructions for safe use.
 3. Details of manufacturer, processor or seller
responsible for first placing on the market.
 4. Traceability information
 5. Information of the permitted use of active
materials

16. Traceability
 Traceability must be ensured at all stages for
the control and
 recall of defective products, consumer
information and
 Attribution of responsibility
 Where feasible businesses must have systems
and procedures
 to identify businesses they supply and receive
from.