Quality inspection of packaging materials is a difficult task for food producers because the technical tests for packaging are mainly designed to measure the "performance" of materials in relation to their chemical formulation, processing data and intended uses. This may be difficult for food producers because their knowledge is essentially orientated to the performance of the final products (the packaged food).
However, the assessment of the suitability of food packaging materials has to be legally demonstrated by food producers in the European Union.
This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the ‘food product’ (food/packaging).
The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of ‘performance-oriented’ guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures.
This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.