ABSTRACT
Packaging is well defined as enclosing food or some other type of material to protect it from being tampered with or to prevent it from being contaminated from external sources, which may include physical, chemical, and the biological sources. Conventional packing techniques are generally meant for assisting non-solid food in a mechanical manner, and shielding the foodstuff from various types of outside influences. The main safety objective for all these conventional type materials was inertness to various types of foods. In contrast, newer packaging food technology built today is responsive to consumer demand and follows the production trend of industries with the property to preserve food freshness, taste, and product quality with prolonged shelf life. In this revised chapter authors have tried their best to accomplish and cover the major areas pertaining to safety standards in food packaging. Covered in this chapter are a brief discussion pertaining to the various packaging materials used for various food products, along with its various safety issues and a detailed discussion on regulatory guidelines on the safety standards of food packaging.
