Packaging Integrity and Sealing
The ability of a package and its closures to remain continuous, correctly sealed and protective through processing, handling, storage and distribution.
Package integrity depends on material, seams, heat seals, closures, folds, puncture resistance and the stresses applied during handling and storage.
Temperature, pressure, dwell time, alignment and compatible seal layers determine heat-seal formation. Product, fat, liquid or wrinkles in the seal area can create channels.
A package can be leak-free yet still transmit oxygen or moisture according to its material specification. Integrity and permeability are related but distinct.
Visual inspection, seal-strength, dye, bubble, vacuum-decay or atmosphere checks can answer different questions. The method should match the defect and product risk.
Cooking, cooling, freezing, bones, clips, compression and temperature cycles can damage packs after sealing. Verification should include the expected life cycle.
Specify material, machine settings, inspection frequency, test method and response. Hold affected lots when seal failure can compromise safety or supported shelf life.
Related in the Codex
References
- https://www.fda.gov/food/food-ingredients-packaging/packaging-food-contact-substances-fcs
- https://www.fda.gov/media/164194/download
- https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/