Skip to main content


Log in

An implementation of the HACCP system in the production of food-packaging material

  • Published:
Journal of Industrial Microbiology and Biotechnology

The Hazard Analysis Critical Control Point (HACCP) system according to the Codex Alimentarius model was applied to the processes of five paper and paperboard mills and four plants further converting paper or board intended for contact with foodstuffs. The generalised flow diagrams of the processes are presented. Each of the overall processes contained 40–150 process steps. Normally three to five sessions with HACCP teams and additional private negotiations were needed for each mill or plant. Hazards leading to critical control points (CCPs) were microbiological (handling/storage, circulation water, starch, process environment) and physical (process environment) in mills, and microbiological (storage, lacquers or glues, packaging and process environment), chemical (printing) and physical (storage of products, packaging and process environment) in plants. Specifications, critical limits (e.g., based on different kinds of reports and instructions), monitoring methods (microbiological and visual) and frequency, responsibilities and corrective actions of the processes are presented. Most of the improvements focused on improving the process environment. In five cases, hygiene training was included in the implementation of the HACCP system. Journal of Industrial Microbiology & Biotechnology (2002) 28, 213–218 DOI: 10.1038/sj/jim/7000233

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Author information

Authors and Affiliations


Additional information

Received 04 April 2001/ Accepted in revised form 06 December 2001

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sjöberg, AM., Sillanpää, J., Sipiläinen-Malm, T. et al. An implementation of the HACCP system in the production of food-packaging material. J Ind Microbiol Biotech 28, 213–218 (2002).

Download citation

  • Issue Date:

  • DOI: