FOOD LAWS AND

REGULATIONS FST-402
QUALITY CHARACTERISTICS AND
LAWS FOR FOOD PACKAGING
MATERIAL
GROUP 12
EISHA HASSAN AG-MA-17-17
MEHVISH MUBARAK AG-MB-17-41
MUQADDAS ZAHRA AG-MA-17-50
FARAH KHAN AG-EC-17-26
SUBMITTED TO : DR. M. SAMEEM JAVED
QUALITY CHARACTERISTICS OF FOOD
PACKAGING MATERIAL

• PROTECTION AND PRESERVATION

• CONTAINMENT AND FOOD WASTE REDUCTION
• MARKETING AND INFORMATION
• TRACEABILITY
CONVENIENCE
• TAMPER INDICATION
• CONTAIN APPROPRIATE CUSHIONING
• SEALED EFFECTIVELY
MINIMAL ENVIRONMENTAL IMPACT
NON-REACTIVE
COST-EFFECTIVE
• SATISFIES CONSUMER’S DESIRES
LAWS FOR FOOD PACKAGING MATERIAL
• US FOOD AND DRUG ADMINISTRATION (FDA)
REGULATES PACKAGING MATERIALS UNDER SECTION
409 OF THE FEDERAL FOOD, DRUG, AND COSMETICS
ACT.
• THE FDA ENFORCES THE FOOD, DRUG, AND COSMETICS
ACT FROM 1958, WHICH IS THE BASIC REGULATION ON
FOOD CONTACT MATERIALS, AS WELL AS OTHER
RELEVANT ACTS.
• MOST FOOD CONTACT MATERIALS (FCM) ARE
REGULATED IN THE CODE OF FEDERAL REGULATIONS
(C.F.R) UNDER TITLE 21 ON FOOD AND DRUGS, PART 176-
186 (21 C.F.R. PARTS 174-186) & FURTHER FALL UNDER
• FOOD AND BEVERAGE PACKAGING ARE SUBJECT TO EU
FOOD CONTACT MATERIALS REGULATIONS. THERE ARE
TWO MAIN REGULATIONS THAT YOU MUST COMPLY
WITH IF YOU IMPORT, EXPORT OR MANUFACTURE
FOOD PACKAGING MATERIAL TO EU:
1. REGULATION (EC) NO. 1935/2004
2. REGULATION (EC) NO. 2023/2006
• FRAMEWORK REGULATIONS EC 1935/2004 SPECIFICALLY
REQUIRES THAT FOOD CONTACT MATERIALS MUST NOT
RELEASE THEIR CONSTITUENTS INTO FOOD AT LEVELS
HARMFUL TO HUMAN HEALTH OR CHANGE FOOD
COMPOSITION, TASTE AND SMELL IN AN UNACCEPTABLE
WAY.
• THE DIRECTIVE 94/62/EC COVERS ALL TYPES OF
PACKAGING PLACED ON THE EU MARKET AND ALL
PACKAGING WASTE. THIS DIRECTIVE REGULATES THE
CHEMICALS AND HEAVY METALS PRESENT IN PACKAGING.
ACCORDING TO PAKISTAN HALAL AUTHORITY
ACT,2016 :
1. THE PACKAGING MATERIALS SHALL NOT BE MADE
FROM ANY NON-HALAL COMPOUND.
2. THE PACKAGING MATERIALS SHALL NOT BE
PREPARED, PROCESSED OR MANUFACTURED USING
EQUIPMENT THAT IS CONTAMINATED WITH NON-
HALAL MATERIALS.
3. DURING ITS PREPARATION, PROCESSING AND
TRANSPORTATION; IT SHALL BE PHYSICALLY SEPARATED
FROM ANY OTHER FOOD THAT DOES NOT MEET THE
REQUIREMENTS STATED ABOVE.
4. THE PACKAGING MATERIAL SHALL NOT BE
HAZARDOUS TO HUMAN HEALTH.
LABELLING REQUIREMENTS
IN ADDITION TO REQUIREMENTS SPECIFIED IN ISO 22000
OR CODEX CAC/RCP 1 & CODEX STAN1 EACH PACKAGE
SHALL BE MARKED LEGIBLY & INDELIBLY OR A LABEL
SHALL BE ATTACHED TO THE PACKAGE, CONTAINING
FOLLOWING INFORMATION:
• NAME OF THE FOOD
• LIST OF INGREDIENTS
• ALLERGEN INFORMATION
• QUANTITATIVE DECLARATION OF INGREDIENTS (QUID)
• NET QUANTITY
• STORAGE CONDITIONS AND DATE LABELLING
• NAME AND ADDRESS OF MANUFACTURER
• COUNTRY OF ORIGIN OR PLACE OF PROVENVANCE
• NUTRITIONAL DECLARATION
• CODE AND BATCH NO.
• IF FOOD IS GMO, MUST BE MENTIONED
• WHEN HALAL MARK IS USED, THE AUTHORITY AND
CERTIFICATE NUMBER SHOULD BE MENTIONED
• THE NATURE OF THE PRODUCT
• SCALED/NON- SCALED FISH SHOULD BE MENTIONED
THANK YOU VERY MUCH!