Food-contact material suitability
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Food & Beverage / COHSEW knowledge
Food Packaging
Packaging that protects food, communicates clearly and is suitable for intended use.
Objective
What this area means for safer, healthier and more responsible operations.
Packaging assurance considers material composition, migration, cleanliness, physical protection, sealing, coding, storage and consumer information. Requirements vary by material, food contact, temperature, shelf life and market.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Migration, taint and contamination risk
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Seal integrity and physical protection
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Coding, labels and traceability
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Define foreseeable contact and use conditions
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Approve specifications and change controls
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Verify pack integrity through testing and line checks
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex codes of practice
Open official source ↗02International Organization for StandardizationISO 22000 food safety management
Open official source ↗03ISO/IECISO/IEC 17025 laboratory competence
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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