- 16th August, Wednesday
- 10:30am to 4:00pm
SMF House, Level 1, E1.1 Classroom, 2985 Jalan Bukit Merah Singapore 159457
The Food Standards Industry Series consists of in-depth workshops customised for food companies that are interested in implementing standards to build up their capabilities, adopt best practices, improve productivity, and facilitate market access to move up the value chain. These workshops will cover new and existing standards that are relevant to food companies in areas such as food safety, cold chain management, food safety management systems and food wastage management.
Please click here for details on the brochure.
Packaging is an essential medium for preserving food quality, minimizing food wastage and reducing preservatives used in food. It serves the important function of containing the food, protecting it against chemical and physical damage whilst providing information essential (labelling) to consumers and marketers. Food packaging is therefore a key factor in ensuring food is maintained in a safe and wholesome condition.
ISO/TS 22002-4 provide guidelines to implement prerequisite programmes and design requirements for manufacturers dealing with the packaging of food products and beverages. It sets out practical requirements for the design of food packaging too. By having the right safety measures in place, organisations can reduce and eliminate food safety risks, such as food poisoning and contamination.
Attendees will benefits from this workshop; they will understand the requirements and benefits of using ISO 22002-4: 2013 and PAS 223: 2011, pointers for auditing food packaging companies, selection of food packaging materials. This workshop ends with a company visit.
Who Should Attend
- Manufacturers of food packaging
- Manufacturers of food products
- Suppliers of food packaging
- Health and safety officers
- Consultants and auditors
Programme is tentative and is subject to change at the sole discretion of Singapore Manufacturing Federation.
Should you require further information or assistance, kindly contact Esther Chia at