Food-related Packaging Facility and Manufacturing Process Best Safety Practices

We find that those who convert and use food packaging or, stated differently, packaging in a food environments are confused as to what constitute cGMPs (current good manufacturing practices) or best practices as expected or required by FSMA (Food Safety Modernization Act) or clients in the food industry.

Many visitors to our website do so after being asked by a valued and important customer to provide a scored 3rd party audit report from a GFSI-certified audit program. They find themselves puzzled as to what safety criteria they are being held to and want to know “what has changed” since the last time they dealt with the issue of food safety compliance.

EHA assists food packaging clients separate the different expectations and requirements. What you manufacture, where and from whom you source raw materials, the method you use to convert the products, the facility you use, the safety programs under which you operate and other factors affect the expectations to which you will be held. There is no one-size-fits-all approach to food packaging expectations.

Requirements range from very specific and documented for manufactures and users of primary food contact packaging components to more liberal and variable expectations for those who convert, vend or use secondary and tertiary packaging within the food industry. One expectation, though, is consistent: consumer food products manufacturers, consumers and regulators expect that food packaging and other non-comestible materials used to support food industry will be of a purity and composition suitable for the intended use. EHA assists our clients to ensure that they are fully knowledgeable about the suitability and expectations of their packaging products and raw materials.