Risk management

Good Manufacturing Practices

The purpose of Regulation (CE) No 2023/2006 of 22 December 2006 amended by Regulation (EC) No 282/2008 of 27 March 2008 on good manufacturing practices for materials and articles intended to come into contact with food, in application of Regulation No 1935/2004, is to lay down the rules on good manufacturing practice (GMP) for the groups of materials and articles intended to come into contact with food listed in Annex I to Regulation (EC) No 1935/2004 and combinations of those materials and articles or recycled materials and articles used in those materials and articles.

Manufacturers of plastic and flexible packaging for agri-food, pharmaceutical and cosmetic products work under hygienic conditions adapted to the requirements of the products. Their constant concern is to ensure that the packaging is free of any physical, chemical or biological contamination.

In order to do this, companies could also rely on the « Guide des bonnes pratiques d’hygiène des emballages en matière plastique et des emballages souples complexes au contact des denrées alimentaires », prepared by the CSEMP and UNITES (merged into ELIPSO).

This Guidance contains:

  • good hygiene practices that help create motivation and a mindset to prevent a large number of risks;
  • good manufacturing practices to control the specific risks related to packaging manufacturing processes prior to their final use. The latter are based on a HACCP approach*

There is also a European guide for the manufacture of plastic materials and articles intended to come into contact with foodstuffs.This document was developed jointly by PlasticsEurope and EuPC, an association of which Elipso is member, and regularly updated.

Beauty companies comply with the rules of the « Guide des bonnes pratiques d’hygiène s’appliquant aux fabricants d’emballages en matière plastique du secteur beauté », developed by CSEMP (now ELIPSO).

* HACCP – Hazard Analysis Critical Control Point: a preventive control system designed to ensure food safety. It identifies potential hazards (any biological chemical or physical property that affects food safety) and specifies the measures necessary to control them.

For more information on these documents, please contact Elipso.

Emerging risks

Correct anticipation requires permanent scientific, technical and regulatory vigilance on both a national and international levels.
Elipso is committed to scientific and regulatory monitoring to anticipate emerging risks and to facilitate decision making for our members. Our association acts as a platform for information exchange and scientific watch on risks and means of control to be implemented.