Guideline Cover

Doc. 29 Hygienic design of packing systems for solid foodstuffs

First Edition, December 2004 - This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design. See also Docs 3 and 11.

€ 109.00 *

Price incl. VAT

€ 100.00 excl. VAT

Become an EHEDG member to access 50+ guidelines for free!
Free download for EHEDG Company and Institute members (after login)
Working group
Packaging Machines
video placeholder image
Chairs and Contact Information
Request to join the group