Page 43 - Baking Europe Journal - Winter 2022

PACKAGING
FOOD SAFETY 43

to be considered including Changing an entire processing or
chemical safety. The World Business packaging system can be challenging
Council for Sustainable Development and switching to non-inert materials
recently called for evaluating “all cannot be done quickly or in some
aspects of environmental cases may not be feasible due to the
sustainability” when assessing current infrastructure set up. But
packaging. perhaps smaller changes can be
made more quickly in how foods are
So, what are the conditions that stored, at what temperature they are
increase migration from packaging in stored, or by protecting food from
which chemicals can move more outside heat sources whilst in its
easily, like paper and many plastics? packaging. When considering
In short, chemical migration from material use and chemical migration,
materials increases: the best advice is to avoid packaging
wherever possible. For example, this
• at higher temperatures could be achieved in a customer
• over time facing business, by making it clear to
• in small portion sizes (because of customers that they can bring their
the high surface area to volume own containers. This could be further
ratio) enhanced by developing a strategy
• into fatty or acidic foods. for maintaining hygienic standards