National Institute Of Food Technology,

Entrepreneurship and Management,

NIFTEM-K Haryana

ASSIGNMENT

FOOD PACKAGING TECHNOLOGY

(ENG 322)

FOOD TECHNOLOGY AND MANAGEMENT

(B.TECH-6th SEM 2020-24)

SUBMITTED TO:-

DR.SWETHA YADAV

SUBMITTED BY:-

Janani M (120072)
Q. Discuss briefly about the packaging standards and
regulations in terms of quality control and labelling of
packaged food products.

What Is The FSSAI Labelling Requirement Under FSSAI Act?

 Every pre-packaged food must carry a label containing information as required.

 The particulars of declaration and information on the label must be in the language
described

 However, the use of any other languages is not restricted in addition to the languages
that are mentioned in the regulation.

 The pre-packaged food shall not be present or describe any content or any label or
labelling manner that is false or deceptive or is likely to generate an erroneous
impression with reference to its character in any respect.

 The packed food label must be applied in a manner that it does not easily get separated
from the container.

 The contents of the packed food must be very clear, indelible, prominent and easily
readable by the consumer.

 If the container is covered by a wrapper, then the wrapper must have vital information
or label describing the product.
 The Food Business Operators manufacturing the packaged food must ensure that all
food products are packed and labelled in accordance with FSSAI regulations. The
container must include all relevant information that is vital for consumer notice. It is the
accountability of the Food Business Operator (FBO) to provide accurate information on
the product label to the consumers. The FBOs must keep in mind that if the regulations
of labelling are not fulfilled adequately, then they are liable for heavy penalties. Proper
Packaging is mandatory for Food license
 Name of the Food- Trade Name

 List of Ingredients- must be explained in an appropriate title with their composition by

volume or weight

 Nutritional information- the nutritional facts per 100gm or 100ml must be provided
along with energy value in kcal, amount of protein, carbohydrate, fat, minerals, vitamins,
etc.,

 Declaration of Non-Vegetarian or Vegetarian

 Information regarding food additives

 Addition of colors and flavors

 Net quantity in the packed food by weight, volume or number

 Name and complete address of the manufacturer

 A lot no., Code no., and Batch number details

 Date of manufacture or packing

 Best before and use by date in Date/Month/Year format

 Country of origin for imported food

 Instructions for use shall be included in the label if necessary.

The Food Business Operators manufacturing the packaged food must ensure that all food
products are packed and labelled in accordance with FSSAI regulations. The container must
include all relevant information that is vital for consumer notice. It is the accountability of the
Food Business Operator (FBO) to provide accurate information on the product label to the
consumers. The FBOs must keep in mind that if the regulations of labelling are not fulfilled
adequately, then they are liable for heavy penalties. Proper Packaging is mandatory for food
license.

According to the Food Safety and Standards (Packaging and Labelling) Regulations, 2011,
every packaged food needs to carry and be labelled with the information mentioned below:
Food Packaging Regulations in India
The Food Safety and Standards Authority of India (FSSAI)  regulates the packaging of all food
products in India. The regulations pertaining to food packaging are laid out in the Food Safety and
Standards (Packaging and Labelling) Regulations, 2011. All food that is placed in a package of any nature,
in such a manner that the contents cannot be changed without tampering with it and which is ready for
sale to the consumer must comply with the food packaging regulations in India.

General Requirements for the Container

All packaged food must be put in a utensil or container that is safe. A utensil or container will be unfit for
packaging if:

 The container is rusty;

 All containers shall be securely packed and sealed;
 The exterior of the cans shall be free from major dents, rust, perforations, and seam distortions;
 Cans shall be free from leaks;
 An enameled container that has become chipped and rusty;
 A copper or brass container which is not with proper tins;
 Containers made of aluminum not conforming in chemical composition to IS:20 specification for
Cast Aluminium & Aluminium Alloy for utensils or IS:21 specification for Wrought Aluminium and
Aluminium Alloy for utensils.
 Containers made of plastic materials should conform to the following Indian Standards
Specification, used as appliances or receptacles for packing or storing whether partly or wholly,
food articles namely:
o IS 10146 (Specification for Polyethylene in contact with foodstuffs);
o IS 10142 (Specification for Styrene Polymers in contact with foodstuffs);
o IS 10151 (Specification for Polyvinyl Chloride (PVC), in contact with foodstuffs);
o IS 10910 (Specification for Polypropylene in contact with foodstuffs);
o IS 11434 (Specification for Ionomer Resins in contact with foodstuffs);
o IS 11704 Specification for Ethylene Acrylic Acid (EAA) copolymer.
o IS 12252 – Specification for Poly alkylene terephthalates (PET).
 o IS 12247 – Specification for Nylon 6 Polymer;
o IS 13601 – Ethylene Vinyl Acetate (EVA);
o IS 13576 – Ethylene Metha Acrylic Acid (EMAA);
o Tin and plastic containers once used, shall not be re-used for packaging edible oils and
fats;

Packaging Requirements for Milk and Milk

Products
The following packaging requirement is applicable for milk and milk products only:

 Bottling or filling of containers with heat-treated milk and milk product should be carried out
mechanically and the sealing of the containers shall be carried out automatically.
 Wrapping or packaging may not be re-used for dairy products, except where the containers are of
a type that may be re-used after a thorough cleaning and disinfecting.
 Carry out the sealing process in the establishment in which the last heat-treatment of drinking
milk or liquid milk-based products has been carried out, immediately after filling, by means of a
sealing device that ensures the protection of milk from any adverse effects of external origin on
its characteristic. Design the sealing device in such a manner that the container has opened, and
the evidence of opening remains clear and easy to check.
 Immediately after packaging, place the dairy products in the rooms provided for storage.

Packaging Requirements for Edible Oil or Fat

The tin plate used for the manufacture of tin containers for packaging edible oils and fats should conform
to the standards of prime grade quality contained in BIS Standards.

Packaging Requirements for Fruits and

Vegetable Products
The following packaging requirement is applicable for fruits and vegetable products:
  A container in which any fruit product is packed should be so sealed that it cannot be opened
without destroying the licensing number and the special identification mark of the manufacturer
to be displayed on the top or neck of the bottle.
 For canned fruits, juices, and vegetables, sanitary top cans made up of suitable kinds of tin plates
should be used.
 For bottled fruits, juices, and vegetables, only bottles/ jars capable of giving a hermetic seal
should be used.
 Juices, squashes, crushes, cordials, syrups, barley waters, and other beverages should be packed
in clean bottles securely sealed. These products when frozen and sold in the form of ice should
be packed in suitable cartons. Juices and Pulps may be packed in wooden barrels when sulfated.
 For packing preserves, jams, jellies, and marmalades, new cans, clean jars, new canisters, bottles,
chinaware jars, and aluminium containers may be used and they should be securely sealed.
 For pickles, clean bottles, jars, wooden casks, tin containers covered from the inside with
polythene lining of 250 gauge or suitable lacquered cans should be used.
 For tomato ketchup and sauces, clean bottles should be used. If acidity does not exceed 0.5% as
acetic acid, open-top sanitary cans can also be used.
 Candied fruits and peels and dried fruits and vegetables can be packed in paper bags, cardboard
or wooden boxes, new tins, bottles, jars, aluminium, and other suitable approved containers.
 Must pack the fruits and vegetable products in aseptic and flexible packaging material having
good grade quality conforming to the standards laid down by BIS.

Packaging Requirements for Canned Meat

Products
The following packaging requirement is applicable for canned meat products:

 New sanitary top cans made from a suitable kind of tin plate should be used. The cans should be
lacquered internally; they should be sealed hermetically after filling. The lacquer used should be
sulfur resistant and should not be soluble in fat or brine.
 Cans used for filling pork luncheon meat should be coated internally with edible gelatin, lard, or
lined with vegetable parchment paper before being filled.
 Must process the meat products packed in hermetically sealed containers to withstand spoilage
under commercial conditions of storage and transport.
Packaging requirements for Drinking Water
The following packaging requirement is applicable for drinking water (both packaged and mineral
water):

All drinking water that is packaged must be packed in clean, hygienic, colorless, transparent, and
tamperproof bottles/containers made of polyethylene (PE) (conforming to IS:10146 or polyvinyl chloride
(PVC) conforming to IS: 10151 or poly alkylene terephthalate (PET and PBT) conforming to IS: 12252 or
polypropylene conforming to IS: 10910 or food-grade polycarbonate or sterile glass bottles suitable for
preventing possible adulteration or contamination of the water. All packaging materials of plastic origin
should pass the prescribed overall migration and colour migration limits.