Sanitary Food Packaging Concepts

Event Information
Product Format
Prerecorded Event
Conference Date
Wed, Jul 09, 2014
75 Minutes
Product Description

Insights into Sanitary Food Packaging Concepts

When you sit down to eat lunch or dinner today, like us, most people will check their plate and utensils for cleanliness. Once food is cleaned, processed and ready for transport, the packaging that carries the food through the supply chain should be sanitized and should protect the food from adulteration. Clean food should be moved in sanitary packaging. No food industry member should package or transport clean food in uncontrolled dirty packages, trailers or containers.

When not packaged properly, food adulteration and loss of shelf and perhaps human life are likely to occur. With so many types of packaging available today, how does a food supplier assure that the packaging used to protect the food is sanitized and not the source of adulterants, contamination, illness or even death?   

The production and use of safe and sanitary food packaging requires the same controls as the food itself. However, this concept is often ignored by packaging suppliers or even the companies responsible for merging the food with the packaging.  

This session by Dr. John Ryan, Ph.D. will provide insights into sanitary food safety packaging concepts designed to help companies review and upgrade their handling and use of packaging materials.  The legal and operational basis for sanitary food packaging, prevention of cross contamination, facility, HACCP, and personnel requirements will be explored from the farm through transportation and distribution, into processing and retail.

Session highlights

  • Protection of packaging from adulteration prior to and during use
  • Types of packages
  • Facility requirements
  • Packaging equipment and systems
  • Personnel sanitation
  • In-transit sanitation requirements
  • Qualifying sanitary package suppliers
  • Sanitation of tools used in packaging operations
  • Management responsibilities
  • Recommended standards
  • Links to critical laws and rules
  • Illustrations of poor practices
  • Training options and resources
  • Recommendations for reviewing packaging suppliers
  • How to visually assess your own situation
  • Employee work instruction changes
  • Learn zone concepts
  • Maintain sanitized tools
  • Understand robotic packaging equipment

Get answers to your questions in a Q&A segment after the session by the speaker.

Who should attend

  • Shipper-growers (farm level packaging)
  • Harvest supervisors
  • Packing house supervisors and managers
  • Distribution center operations personnel
  • Processors
  • Carrier supervisors and managers
  • Internal food safety and quality team members
  • Purchasing Agents
  • Internal and external auditors who review facility quality assurance and food safety programs
  • Customers who want to understand best practices that they should require of their packaging suppliers
  • Sanitation specialists and teams

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About Our Speaker

Dr. John Ryan - Food Safety Program Expert

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary...   More Info
More Events By The Speaker

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