Food Safety Magazine, April/May 2011

should consider either keeping a packaging scientist on their staff or utilizing a packaging expert when it comes to selecting the proper packaging materials.

The selection or use of the wrong material for a food package can create serious problems. For example, a sealing compound on a lid that is used for tomato paste may be ineffective if used for a tomato sauce containing oil. I have seen cases in which the oil actually dissolved the sealing compound and caused leaks. One problem that is often seen among processors in developing nations is the large number of crushed cases in warehouses. Processors buy inexpensive cardboard for casing finished products that is often weak and has very little tolerance for moisture. The result is that cases begin to flatten as they remain in refrigerated or frozen storage.

For all food plants, the most impor-
tant element in packaging foods is prop-
erly following established procedures.
There is a reason that checklists are used
during start-up. Temperatures and con-
tact times for heat-sealing elements have
been established to ensure optimum
seals, which all must be monitored. The
low-acid canned food regulations state
the following in 21 CFR Part 113.60 –
Containers:

Pressure is mounting on food processors and manufacturers to quickly comply with stronger safety standards and increasing regulation. The award-winning SISTEM platform by Alchemy provides you with the only complete solution for achieving compliance with industry training requirements.