Brasil Pack Trends 2020

BrasilPackTrends2020 222 safety & regulatory issues including, at least, the sanitary requirements of buildings, maintenance and cleaning of facilities, equipment and utensils, water supply, control of raw materials, integrated management of urban pest, control hygiene and health of workers and quality assurance of the final product. In Brazil, a draft resolution on GMP for the package industry was published as a public consultation; however, it has not yet been finalized. This document contains requirements for preventing contamination of packages for food contact. It is expected that in the near future, this document will be available for the package industry in Brazil. Within the safety management systems is HACCP (Hazard Analysis and Critical Control Points). HACCP is a systematic procedure based on the science of analyzing potential hazards in an industrial process, identify points in the process where hazards can occur and decide which are critical to the safety of food, the latter being designated as critical control points. The system is designed to prevent the occurrence of problems, ensuring that the controls are applied at certain stages in the production system for food packages, where there may be hazards in critical situations. HACCP can be applied throughout the entire food production chain up to consumption and its implementation should be based on scientific evidence of risk to human health. In addition to increasing food safety, implementation of HACCP can help inspection by health authorities and promote increased confidence in food in international trade. Importantly, the successful application of a HACCP system depends on the involvement of everyone in the industry, from managers to workers. The concept and the seven principles of HACCP based on the Codex Alimentarius (CODEX. .., 1969) are also used for food packaging and involve: 1. Hazard identification and control measures. 2. Identification of the critical point. 3. Establishment of the critical limit. 4. Monitoring. 5. Corrective actions. 6. Verification procedure. 7. Recording results. Hazard Analysis and Critical Control Points ISO 22000, Food Safety Management Systems containing requirements for any organization in the food chain was first published in 2005 (NYGREN, 2012). This International Standard integrates the principles of the Hazard Analysis and Critical Control Points (HACCP) system and the steps to apply them developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines HACCP with Prerequisite Programs (PPR). Hazard analysis is the essential element of an effective food safety management system, that helps to obtain the knowledge needed to establish an effective combination of control measures. This International Standard requires that all hazards reasonably expected to occur in the food chain, including those that may be associated with the type of process and facilities used, are identified and assessed (ASSOCIAÇÃO BRASILEIRA DE NORMAS TÉCNICAS, 2006). PPR - Prerequisite Programs are activities and basic conditions which are necessary to maintain a hygienic environment throughout the food chain, suitable for the production, handling and supply of foodstuffs safe for human consumption. ISO 22000 provides international harmonization in the field of food safety, offering tools to implement ISO 22000 and other standards