Production and environment

 Requirements of containers and utensils.

The topic "Labeling", long and complex, discussed in the previous chapter, has left little space for both related topics such as packaging, packaging, both for production and environmental problems resulting from it.
To resume the thread, it should be noted that the scope of the existing Community legislation always cites, in relation to foods intended for sale to consumers, these three terms: labeling, presentation and advertising.
For presentation means the shape or appearance conferred to foodstuffs or to their packaging, the material used for their packaging, the manner in which they are arranged on the shelves, the environment in which they are exposed.
It is therefore necessary also to mention wrapping and packaging, which we will do now.

By the way advertising means the rules of fairness in publicizing the characteristics of food products, in particular with regard to the nature, identity, quality, composition, quantity, durability, place of origin or provenance of obtaining or manufacturing.
This topic will be covered in the next chapter, when we will also talk of misleading advertising.

Today, no food and industrial product can circulate and be offered for sale without pre-packaging and packaging. The packaging allows movement in space and time of food and a

llows diffusion and global consumption in compliance with the regulations and rules. The types of material for packaging and more used packaging are: paper, cardboard, plastic, glass, but also aluminum and steel.

Recovery of packaging and waste

For the recovery of packaging and waste by the consumer, the law (last updated on Legislative Decree no. Of 5 February 1997 n. 22), in order to facilitate the separate collection of important packaging materials (paper, cardboard, glass , plastics, metals, etc.), requires the manufacturer to put the mark on the packaging (indication) of the material, and written with the invitation message or with a pictogram to not pollute the environment after use.

For example, on packaging for liquids, in a circle or in a regular hexagon there CA (per card), PVC (for polyvinyl chloride), PE (for polyethylene), PS (polystyrene), AL (for aluminum) , etc.

Utensils, containers, materials and articles intended to come into contact with foodstuffs

The packagings and containers (packaging) intended to come into contact with food products are subjected to hygienic standards.

For example, and in particular containers for liquids, must not be of lead, zinc, tin, alloys thereof, or other toxic metals, and even of enamel coatings, vitrified or painted alterable, and also those which are appropriate should be marked as " for foods ", or" you can come into contact with foodstuffs "(there is obviously no obligation for pots, glasses, plates and forks!).

To wrap, insulate and protect the foods we normally use aluminum foil, parchment paper, transparent adherent films (which, however, must not contain PVC, plastic and other dangerous substances indicated in D.M. 4 August 1999 n. 322).

In the shops, in supermarkets, bars and restaurants, food products must be protected by glass or other hygienic materials for the law, and the provision of vanes or pliers (of suitable material to come in contact with food) for their displacement.

D. P. R. August 23, 1982, # 277

Legislative Decree no. 25 January 1992, n. 108 - hygiene control base for food containers.

D. M. August 4, 1999, 322

They can be used adhesive transparent films happy PVCIl Legislative Decree no. 155/97.

It prescribes that all the material, the equipment and the equipment that come into contact with foodstuffs must be kept clean, and designed and constructed in a material which, if maintained in good condition and subjected to regular maintenance, make minimum the risks of contamination, and with the exception of containers and packaging, kept thoroughly cleaned and disinfected; and it must be installed in such a way as to allow adequate cleaning of the surrounding.

The Legislative Decree no. 155/97 (already mentioned before - materials in contact with food requirements -) provides for the "lot number": that is, you start to reflect on the importance of knowing the history and not only the characteristics of the final product.

Perhaps it was considered sufficient to prevent the HACCP food safety risks, but it is the record of all the days to let us know that it is not.

The EU has chosen a more centralized line: not a directive but a regulation of legislation now in force throughout the


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