Common Problems of Food Flexible Packaging Safety and Key Points of Internal Control

At present, flexible packaging is one of the conventional product packaging forms, with its colorful, novel patterns and easy to use characteristics occupying a great advantage in the modern packaging industry, is the most promising packaging. The application of flexible packaging has also gradually changed from the previous "soft" form to a "hard" form, which has gradually expanded its application fields, from conventional food packaging to beverages, dairy products, daily chemical products, washing and alcohol. The application of flexible packaging is also increasing, which stimulates the demand of the flexible packaging market. Food flexible packaging has multiple functions such as protection and convenience, promotion and value-added, logistics, etc., and its problems are also increasing, especially in the safety of food flexible packaging.

The current problems of food flexible packaging safety

Food safety is a hot topic in the current society, and flexible food packaging, as a "special food additive", is directly related to the people's livelihood issues and the quality of life of ordinary people in terms of the safety of its raw materials, auxiliary agents and technical processes. Generally speaking, food spoilage involves the physical, chemical, microbial and environmental variations of food, and safety guarantee depends on the realization of reasonable flexible packaging technology. However, the current application of food flexible packaging has some problems, mainly due to:

1. Lack of reasonable quantitative understanding of the characteristics of food itself

For a long time, because of the lack of sufficient quantitative understanding of the characteristics and changes of food itself, there have been many misunderstandings in the application of flexible packaging. For example, in the field of meat products, there is insufficient understanding of the performance changes of raw and cooked meat products, so there are many misunderstandings in the application of flexible packaging. In the packaging of agricultural products, due to the lack of understanding of the biological characteristics of agricultural products such as vegetables and fruits, the production of flexible packaging often fails to achieve results.

2. There is a lack of understanding of the structural combination of food flexible packaging materials and their composite properties

When many food flexible packaging materials are used in packaging applications, they often need to be compounded to achieve improved performance. However, since most of China's flexible packaging enterprises are small and medium-sized enterprises, they often use "partial substitution" and combine them with experience. They lack the necessary reasonable detection and performance knowledge, and are often used in food flexible packaging applications with multiple variations. problem appear. For example, brine goose in a certain place in China, there is no good flexible packaging solution to reasonably preserve the unique flavor of goose. At the same time, in the application of food flexible packaging, the general emphasis is on the protection of its conventional quality, but the preservation of its flavor is difficult to achieve because of the lack of knowledge.

3. Insufficient control of production details in the production of food flexible packaging enterprises

Some small and medium-sized food flexible packaging enterprises, in their production, because of insufficient production details and internal control, their flexible packaging products do not meet the national standards in terms of health and safety indicators. The physical and mechanical properties of the product are poor, and the unqualified rate of sampling is as high as 15%; the residual benzene of some food flexible packaging bags exceeds the standard, and the unqualified rate of sampling is as high as 50%. The production of flexible packaging involves a variety of raw materials and complex technical processes. Once the internal control fails, it will easily cause quality problems. Figure 1 shows the common materials and manufacturing process of food flexible packaging film bags.

Key Points of Internal Control for Food Flexible Packaging Enterprises

Based on the complexity of the food flexible packaging production process, to ensure the safety of the final flexible packaging products, it is necessary to strictly control each production link, ensure that the process control parameters of the production process management are strictly implemented, maintain production equipment on time, and train Employees, to achieve the purpose of all employees participating in product quality control, through the quality control personnel's supervision and inspection of key control points, to verify the goal of quality management and improve product quality. The key points of internal control of general food flexible packaging companies are listed below:

Raw materials control

Qualification of raw material and auxiliary materials supplier Evaluation of raw material and auxiliary material suppliers Evaluation of qualified suppliers to determine the purchase and inspection of raw and auxiliary materials, verification of storage protection labels and isolation

Production process control

Employee's dress and personal hygiene require personnel and materials to enter and exit, perform cleaning, control of unqualified products and unqualified items, manage self-inspection of printed input materials, transportation of raw materials, transportation, feeding volume, printing workshop temperature, humidity, machine speed, pressure, tension, Perception of online products such as ink viscosity (first piece, quality confirmation of each piece)
Disposal and quantity records of unqualified products The input material balance printing semi-finished products + waste-theoretical (actually measured) ink weight = input printing picking + proofing materials sub-inspection of printed products unqualified items identification and identification of unqualified products after sub-inspection Record the material balance of the input of non-continuous printing items without continuous (continuous printing of unqualified products not more than 1 meter): finished product + edge material + waste = self-inspection of the input of the composite input material. Appearance of online products such as temperature, time, pressure, tension, network cable sticks, and glue distribution (first piece, quality confirmation of each piece)
Disposal of unqualified products and quantity records Input material balance printing semi-finished product + composite material + waste-theoretical (actually measured) glue weight = input composite material curing time and indoor temperature of moving into the person, product curing time in and out time and moving person Cutting specifications roll diameter (length and weight)
Appearance of unwinding material balance towards the number of joints: finished product + edge material + scrap = input material bag making speed temperature pressure production bag type and production task list require accessories, specifications and dimensions The sensory situation of online products (first piece, over-connection, temperature adjustment Quality confirmation of speed pressure)
Different non-conforming products are classified and divided into different parts, and the material balance of weight input is recorded: finished product + side material + scrap = input material, manual speed, temperature and pressure, the first piece confirmation and sample test input material balance: finished product + scrap = input material Packing and warehousing, except for zero, the number of packages is the same, the size of the carton is the same, the name of the written carton is consistent with the real thing, the quantity is the same as the real thing, and the conformity certificate is posted. Information about bag people, finished product inspectors, packagers, etc.

equipment control

Unified registration and management of sealing knife, tearing, punching, etc. for bag making and maintenance (implementation of registration system)
Equipment checkpoint inspection personnel hygienic operation equipment operation rules

Special (chemical) inspection evaluation

Carry out sensory comparison of physical and chemical indicators according to the production task list and attached samples, and record them in the finished product inspection report to supervise the packaging quality

Product storage, handling, and sales management

Product storage temperature The control label and isolation of the product storage process are traceable to the control products of each dealer and distribution point

Process technology

Material width, thickness and packaging suitability printing ink, compound glue, screen roller, glue amount and packaging suitability and quality assurance ability

File management

Duplicate, one retained (color draft, production task list, signature sample, bag sample), one production use (production task list, signature sample attached sample, bag sample)
Check whether the production time is posted on the reserved samples. For specific products and customers, a corresponding key control card for the production process should be established to clarify the key control points and key indicators and standards in production. Figure 2 is a common product quality monitoring chart for food flexible packaging companies , Clarify the quality of monitoring.

In summary, the safety of food flexible packaging is a complex system engineering. It is necessary to establish strict internal control within the flexible packaging enterprise and ensure the control results of all links to produce reasonable flexible packaging products and ensure the safety of food flexible packaging. The root cause of many food flexible packaging safety problems currently seen is that the production control and technical process of the enterprise are not strict. Therefore, it is very important to establish an internal control system for the food flexible packaging enterprise, which requires the enterprise to work together to complete.

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