Transcript Prez COGITEL Anglais

Arab Quality and Food Safety Conference - A Step Toward Harmonization
‫ يونيو‬16 ‫ و‬15 ‫بيروت‬
- ‫الجودة وسالمة الغذاء العربي‬
Packaging &
Food Safety
Slim Zeghal
Managing Director
SIED Emballage - COGITEL Group
Beirut - June 15 & 16, 2006
Page 1
Outline
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Introduction
 How food safety concerns affect our
processes
 How food safety concerns impact our
product
 Innovations
 Conclusions
Beirut - June 15 & 16, 2006
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Food safety critical path to the consumer
Introduction
|
Process
|
Product
|
Innovations
« Raw » Materials
Conclusions
« Raw » Materials
converter
Inks
Glues
Solvents
Films
…
|
Agro-industry
Packer
Regulator
Distributor
Design Agency
Vendor
Consumer
Beirut - June 15 & 16, 2006
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A definition of Packaging
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 A french proverb says
«
The dress does not make the priest »
 This is not true anymore in our new world
«
The packaging does make the product »!
Beirut - June 15 & 16, 2006
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A definition of packaging (continued)
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 “Packaging is the Expression of the Soul of
every Product” – Peter Brabeck – CEO Nestlé
 Packaging provides the means of ensuring
the safe and traceable delivery of a product
to the ultimate consumer in sound
condition at the minimum overall cost and in
an attractive and informative fashion also
caring for an easy usage
Beirut - June 15 & 16, 2006
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Implications for food safety
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Safe delivery
 Traceability
 Sound condition
 protection
 Information
 Easy usage
 Reclosable
 individual servings…
Beirut - June 15 & 16, 2006
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It all starts with quality procedures
Introduction
|
Process
|
Product
|
Innovations
 ISO 9001 – 2000 version
 HACCP
 BHP
 ISO 22 000
 BRC/ IoP
 …
Beirut - June 15 & 16, 2006
|
Conclusions
Page 7
It goes on with traceability
Introduction
|
Process
|
|
Product
Innovations
|
Conclusions
Storage
Suppliers
Slitting
 Production
controls
 Labels for
each product
 Full traceability
back to
supplier &
production
team
Printing
Ink
Lamination
glue
Slitting
Customers
 ERP system
Beirut - June 15 & 16, 2006
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Institutional framework
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 National industry upgrade program
 Helped
finance laboratory equipment
 … clean production environment
 … information system
 Packtec
 Provides
technical expertise
 … advanced analytical techniques
 … third party assessment for export to France
 Cepex, Foprodex, Famex
 Marketing
& communications efforts
 Export initiatives
Beirut - June 15 & 16, 2006
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Use of compatible materials
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Alimentarity certificates from raw materials
producers
 Measurement of residual solvents
 Ban of prohibited solvents (Toluene free)
 Migration studies & packaging/packed
product interaction &
 compatibility
 Advice on materials
 selection
Beirut - June 15 & 16, 2006
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Types of Packaging Commonly Used
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Shelf-Stable Packaging

Traditional shelf-stable packaging consisted of cans or glass jars. The
newest shelf-stable packaging uses plastic containers. So, instead of
opening a can of soup or stew, pouring it into a pan and heating it, you
can pull a plastic soup package off the shelf and pop it into a microwave.
Such products can be safely stored on the shelf without refrigeration.
Assuming there are no breaks or tears in the package, these products
should maintain top quality for more than a year.
 Packaging That Requires Refrigeration

Vacuum Packaging


With this method, fresh raw ingredients or partially-cooked ingredients are
vacuum-sealed in a plastic pouch. The pouch is heat-processed, then quickly
chilled and transported under refrigeration. Sous vide products must be kept
refrigerated. Like other vacuum-packed products, sous vide products will last 3
to 4 weeks refrigerated. To serve, you simply heat the bag in boiling water.
Modified Atmosphere Packaging

Oxygen in the package is mixed with a gas (normally carbon dioxide and/or
nitrogen) that slows spoilage, discoloration, and the growth of harmful bacteria.
Vacuum packages now include raw pork tenderloin, fully-cooked roast chicken,
tuna spreads, and tortellini. Some foods may require additional cooking or
heating before serving, so always check the label.
Beirut - June 15 & 16, 2006
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The 10 most unwanted bacteria
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
1. Campylobacter jejuni
2. Clostridium botulinum
3. Clostridium perfringens
4. Escherichia coli
5. Listeria monocytogenes
6. Salmonella Enteritidis
7. Salmonella Typhimurium
8. Shigella
9. Staphylococcus aureus
10. Vibrio cholerae
Beirut - June 15 & 16, 2006
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Materials selection criteria
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Required barrier properties




Oxygen & other gases
Humidity
Aroma
Light
 Required structural properties


Closure
Shelf stability
 Required processability



High cadency packing
Microwaveability
Heat resistance
 Required consumption date limitations
Beirut - June 15 & 16, 2006
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Additional criteria
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Cost effective!
 Practical
 Attractive
 Reclosable
 Adapted servings
 Temper evidence
… which also contribute to food safety!
Beirut - June 15 & 16, 2006
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Information & traceability on the packaging
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
Consumption
date
Consumer
information
Bar Code for
identification
Beirut - June 15 & 16, 2006
Page 15
Drivers for change & innovation
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Social behavior
 Smaller
family, Snacking habits
 Processed food vs “natural”
 Fridge, micro-wave…
 Distribution sector
 Hypermarkets
 Supermarkets
 Specialized
chains
 Proximity shops
 More marketing, communications & design
 More export focus for the agro-industry
 Legislation Beirut - June 15 & 16, 2006
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Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
"Imagination is more important
than knowledge."
Albert Einstein
Beirut - June 15 & 16, 2006
Page 17
Zippers for reclosability
Introduction
|
Process
|
Product
|
Beirut - June 15 & 16, 2006
Innovations
|
Conclusions
Page 18
Sleeves, decorative & temper evidence!
Introduction
|
Process
|
Product
|
Beirut - June 15 & 16, 2006
Innovations
|
Conclusions
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Holography: anti-counterfeiting
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Both decorative
and a security
feature
 Still mainly used
for high end
products, pharma
& cosmetics
 Usually combined
with temper
evidence features
Beirut - June 15 & 16, 2006
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RFID : “Big Brother in small packages”
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Advantages




Better logistics for retailers
Better product info
Improved shopping
experience
Safety, traceability
 Disadvantages




Cost
Technology not mature yet
Physical limitations
No industry standard
Reader
Computer
Beirut - June 15 & 16, 2006
RFID
tag
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Freshness indicators
Introduction
|
Process
|
Product
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Innovations
|
Conclusions
 « Dynamic » use-by date indication based
on microbial development simulation
Label is red & bar
code is veiled
product is spoiled
Label is
transparent:
product is fresh
Beirut - June 15 & 16, 2006
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Contamination detection
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
 Placing antibody-based tests on polymer packaging
films to detect pathogens or other selected micro
organisms. The insert sends a visual alert when it
encounters targeted spoilage bacteria, or pathogens
such as E-coli, Listeria and Salmonella.
 It will also alert consumers if chemicals such as
those used for pesticides are present in a food.
Beirut - June 15 & 16, 2006
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A call for action!
Introduction
|
Process
|
Product
|
Innovations
|
Conclusions
Conclusions
"You may never know what results come
from your action. But if you do nothing,
there will be no result."
- Mahatma Ghandi
Beirut - June 15 & 16, 2006
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