La C.S.E.M.P. - Hygiene -




	Manufacturers of plastic packaging designed for food products, pharmaceuticals and cosmetics work under special conditions of hygienic, as required for the product.


	Their constant concern is to avoid the packaging causing any contamination or development of bacteria.

To do this, industrialists producing plastic packaging have introduced manufacturing hygienic procedures which are presented in a guide drawn up by the CSEMP (Chambre Syndicale des Emballages en Matière Plastique), working with "Unites" for the flexible packaging sector.

"Guide to the best hygienic practices for the use of manufacturers of plastic and flexible packaging for food contact. "
Published by the Journal Officiel.
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Published in English by CSEMP and UNITES.
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Two main lines are presented in the guide :

	general hygienic measures
	specific hygienic measures for controlling potential dangers related to the manufacturing process

The guide recommends that companies follow the "Hazard Analysis Critical Control Points" (HACCP) when determining the critical points specific to the activity of their business.

The implementation of these points has shown packaging users that the manufacturers are able to ensure hygienic conditions and respect the requirements of laws and regulations, and also to control the physical, chemical and biological risks.