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close this bookAppropriate Food Packaging (ILO)
View the documentPreface
View the documentAcknowledgements
Open this folder and view contents1 Food and packaging
Open this folder and view contents2 Types of food and prevention of deterioration
Open this folder and view contents3 Packaging materials
Open this folder and view contents4 Filling and labelling
Open this folder and view contents5 Production, re-use and re-cycling of packaging
close this folder6 Implications of introducing packaging
View the document6.1 Introduction
View the document6.2 Pre-packaging changes
View the document6.3 Packaging store
View the document6.4 Quality control
View the document6.5 Post-packaging operations
Open this folder and view contents7 Benefits and costs of food packaging
View the documentGlossary
Open this folder and view contentsResources
 

6.2 Pre-packaging changes

6.2.1 Process room layout

In all food production there should be a flow of materials around the production room to prevent cross-contamination between raw food and the processed product and provide smoother working (Figure 6-1). The introduction of a packaging stage should be done so that this flow is maintained. Typically the introduction of packaging will require a store for the packaging materials, a packaging area, a quality control area for finished products and a store to hold the finished products before they are sent out for distribution to customers. Some types of packaging materials will also require an area for making them into containers (for example cardboard boxes), for cleaning and/or sterilizing the packaging before filling (for example glass jars or bottles) and a place for inspecting the packaging materials before filling.

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