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2. Packaging and food hygiene
In the case of liquid edibles, it is at the primary packaging stage that all hygiene measures are taken to guarantee the consumer a healthy, digestible product that satisfies his or her taste, with the added guarantee of its inviolability before and after acquisition and consumption. This sanitary aspect will be the consequence of the hygiene and safety conditions monitored and controlled during all stages of production and packaging of the liquid food.
In addition to this, there will be the problem of cleaning and disinfecting the materials used during packaging, and the packager's obligation to use strict cleaning and disinfection techniques on his facilities before and after use.
In all cases, the packer must ensure that the equipment is installed in a way that meets established standards of good practice...
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Packaging and food hygiene
Primary packaging: physical characteristics and use
Bibliography
Regulations
Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
Decree no. 55-771 of May 21, 1955 on milk intended for human consumption
Decree no. 77-1026 of September 7, 1977 defining sterilized milk and UHT sterilized milk
Directive 2007/45/EC of the European...
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