The so-called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical and physical risks. With relation to HACCP risks, packaging materials should be studied and recognised as one of key factors affecting food safety. HACCP studies seem to highlight the role of food productions. On the other hand, detailed information about packaging materials are needed. This lack of information is very evident for Official Inspectors (Hygiene and Preventive Medicine), Veterinary Auditors and Food Operators. Consequently, the role of food packaging is known but its implications are often difficult to be understood. The first objective of this title is to provide detailed and comprehensible information about packaging materials. Food Operators and Official Inspectors are not accustomed to understanding similar concepts (chemical and physical properties, marketing, QC failures). Consequently, a...

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